Passionate chef and author of two Japanese health-food cook books, Yoshiko Takeuchi, will teach you the tricks to making the best egg-free ramen noodles and broth!
Make healthy and yummy Ramen at home with ease!
DID YOU KNOW?
*Most Japanese restaurants use lots of MSG in their cooking!
*These restaurants also don’t use traditional methods, which means the food loses taste AND nutrition!
But don’t worry! This class is MSG free and we will use traditional methods to make our food yummy and healthy! Although this class
WHAT’S ON THE MENU!
*Learn how to make miso broth using authentic miso - there’s no MSG!
*Learn how to make a healthy shoyu broth
*Create yummy ramen toppings
*Master the trick to make the best egg-free ramen noodles!
IT’S ONLY $150!
For only $150, you get a 2.5 hour hands-on workshop, you will learn the fundamentals of Japanese home-cooking including essential Japanese seasonings, cooking techniques a variety of yummy Japanese recipes! It will be yummy AND healthy because we will use only top quality Japanese ingredients that are produced by following traditional methods, which makes it tastier and healthier!
*Taught by Chef Yoshiko Takeuchi, 20 years of experience in teaching, author of "Cooking with Soy", " Cooking with Japanese super foods" and renowned for cooking in some of Sydney’s top kitchens and work on The Biggest Loser
*Learn through detailed demonstration from the teacher PLUS hands-on practice
*No washing required, unlike most cooking classes - all you do is learn, cook, eat and have fun!
*Enjoy freshly made healthy Japanese food that are easy to replicate at home!
*Learn and try Japanese superfoods - the secrets of Japanese health and weight loss that you don’t know much about!
*It is plant based (Cholesterol free)
*Once   + more
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Japanese Cooking Class (Advanced), at Sat 26 May at 1pm
Superfood Gyoza Cooking Workshop, at Sun 27 May at 1pm
Matcha Lovers High Tea Workshop, at Sun 10 Jun at 1pm
Loft & Earth, Level 1, 70 Bronte Rd Bondi Junction, NSW
For this class
Review by Yolanda (attended on 24 Mar 2018)