JAPANESE COOKING CLASS (upon request)
in case of group lesson (5-6 pax), please make inquiry directly to tayawien@gmail.at. (Monday or another Sunday lesson is possible.)
Vegan/Non-Vegan alike① Natural Cooking (no MSG) in 3.5 hours ② Lecture/ Tasting/ Hands-on Practice ③ Lunch & Souvenir
to be conducted in English by Taya’s Chef, Naotaka.
① We serve both Vegan and Non-Vegans in our class by cooking separately. Both can learn equally in their own way by excluding/including the meat and fish.
② We use no artificial preservatives/additives/flavors but natural ingredients.
③ The class is a mixed style of lecture, demo, hands-on practice & a lot of tastings as well as questions & answers.
A. Basic Japanese Cooking Class: Dashi, Kaeshi & Umami Cooking (Price: 90€/person)
Dashi= Highest Concentration of Umami, + Kaeshi=Almighty sauce + Vegggies/Meat Umami = Best result!
JP Consome/Miso Soup/Sauce, Veggie/Chicken/Salmon Teriyaki, your First Sushi
B. Advanced Cooking Art of Fermentation in Japanese Style (Price: 120€/person)
Beans- & Rice-based Super-Healthy Cooking with Rice-Mold
🌱Plant-based (with non-vegan options)
🌱Gluten-free, Low-Carb, Low-Calorie (with gluten option = only Soy sauce)
🌱100% Natural Cooking = No Food Waste, No Sugar, No Dairy products, No MSG, etc.
⇒ perfect for baby food (easy for digestion) *
Learn how to make:
- Seasoned TOFU & Tofu Salad, Chick-Pea Milk and Pulp based recipes
- overnight MISO from Soybeans + Miso-based recipes
- AMAZAKE (=sweet rice juice) and sweets recipe
- Super Condiments & Soup with Amazake; Teriyaki Sauce, Avocado-, Beets-, Pumpkin-based in Taya style
Vorspeisen
⭐️Tofu & Veggie Salad *
⭐️Pickled Veggie in Japanese style
Suppe
🌟Chick-Pea Milk & Avocado Soup (& Sauce for almost anything) *
Hauptspeisen
🌟Radish/Salmon with Veggies roast in Foil
⭐️Marinated Konjak/Chicken Breast Sauté
Beilage
⭐️Chick-Pea Pulp + Radish Veggie Cake
Nachspeise
🌟Matcha Soy Pudding*
(including Lunch, and Amazake 300g, Miso ingredients 300g, and other sauces as souvenirs)
B. 手前味噌の仕込みと米麹と手作り甘酒を使った和食のレッスン
人工調味料を使わずに安心して長く使える発酵自然調味料の作り方とそれを使った和食レシピをご紹介します。離乳食から作り置きまで幅広く応用できます。
毎月第3日曜日 11:00-15:00
受講料120€
最低開講人数4名 最高6名
グループでの申込みの場合、日程は日曜日又は月曜日開催で調整可能です。(日本語&英語のみ)
[メニュー]
ミヤコの乾燥米麹又は自前の生米麹使用予定
- 大豆と米麹で仕込む手前味噌玉
- ひよこ豆の豆腐
- ひよこ豆のおからの一夜味噌、おから料理(大根餅、煮物)
- 発酵玉ねぎ麹、発酵キノコ麹を使った料理2〜3品
Dates: Sunday from 11:00 to 14:30/15:00
Please book online at www.taya.at or request a date via email to tayawien@gmail.com.