Make Gluten-free Japanese Dishes at Home

Learn how to make popular Japanese dishes gluten-free



2 hours Class size 1 to 5     label $50


Learn how to make and enjoy popular Japanese foods on a gluten-free diet in this online cooking class. You will learn this through the combination of traditional gluten-free dishes Japan has to offer, as well as re-creating wheat-based Japanese foods, without gluten and with locally-sourced ingredients.

A shopping and preparation list will be sent to you once you make a booking, which you will need to purchase before class.

During the two-hour class, which is perfect for beginners, your teacher Sumi will guide you on how to prepare and make individual dishes. You will learn valuable cooking skills, gain confidence and learn helpful presentation and plating skills to ensure a round of applause at the very next meal you serve.

This class is perfect for fish lovers. Dishes include:

  • Tuna Don ; Tuna and vegetables with sushi rice.
  • Flounder Kara-age ; Deep fried flounder.
  • Seafood Su-no-mono ; Seafood salad with Japanese vinegar dressing.

Over the course of the live streaming class, you will work together to create each component of all dishes. All components will be gluten-free and taught in a way so that you can easily replicate the meal again at home. Please feel free to advise of any preferences and your teacher will try to accommodate.

On top of your new knowledge of Japanese culture, you will learn:
  • How to prepare the fish.
  • How to use traditional Japanese seasonings and alternative seasonings.
  • Alternative ingredients which can be used for a gluten-free diet.
  • Traditional and modern Japanese meals.
  • An understanding of the benefits and potential risks of a gluten-free diet.

At the end of the online class, you can enjoy the delicious food you've prepared in the comfort of your home!


Knowledge Required
This class is for anybody interested in Japanese cuisine. Beginners, intermediates, advanced are all welcome!
 
What to bring
You will need to have all the ingredients and equipment ready to go in your kitchen. A full list will be sent to you after booking.
 
Your teacher

I was born in a Zen temple in Kobe Japan, which was an amazing environment to grow up in as a little kid. I was always in the kitchen to help make shojin ryori with mum (Temple cooking) for as long as I can remember for the temple. This was where my curiosity and fascination of food came from especially its part to play in culture and role it plays to keep the body and mind healthy.

From there, I graduated from university and worked as a dietitian in Japan for many years before meeting my husband and coming to Australia. My husband and I immigrated to Australia over 27 years ago now where we have made ourselves a family with 2 (not so young anymore) children. Now, I run lots of health oriented - cooking classes including "shojin ryori" for people living in Australia and Japan from all stages of life from the elderly to children.

My meal style: I try to give to initiative to prepare the foods even in a busy life. I appreciate the foods and I try to make food which will make me be happy.

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