One of the most popular ingredients in traditional vegetarian Buddhist-style shojin ryori cuisine, tofu is appreciated in Japan as a protein source and for its delicate "barely there" soy flavor that defines the revered Japanese aesthetic of transience and imperfection known as wabi sabi. 

Students will start by learning how to make yuba, a silky homemade tofu of soy milk, and progress to a delicious classic dish of grilled eel-like dish of tofu and nori (seaweed) using a shojin cooking technique called modoki. You'll be taken deep into the world of shojin with a variety of dishes to showcase the repertoire of tofu's fascinating textures. 

After taking this class, students will be able to recreate their favorite freshly-made yuba and tofu at home. 

YOUR INSTRUCTOR

Chef Daisuke Nomura is the chef / owner of the highly regard shojin ryori restaurant, SOUGO. A third generation chef and former executive chef of the world-renowned two Michelin star Restaurant Daigo in Tokyo, he is recognized for his award-winning shojin kaiseki ryori (Japanese vegetarian multi-course meals). Chef Nomura is also internationally known for multi-dish kaiseki vegetarian cuisine which features innovations to this Buddhist art form deeply rooted in tradition. Nomura is often featured at international food events and cultural exchange programs, including EXPO Milano, Worlds of Flavor and the Culinary Institute of America.

Please contact us for class price and number of students.