Vegan Japanese Cuisine

This course proves you don’t need fish or meat to prepare food that’s deeply satisfying and beautifully plated.

Dashi Stock: A light Japanese base broth made by gently simmering kombu kelp and shiitake mushrooms. Its umami depth serves as the foundation for soups, ramen, and sauces.

Vegan Gyoza: Delicate Japanese dumplings filled with minced cabbage, shiitake, tofu, quinoa, and aromatic seasonings. They are wrapped, pan-fried until golden, and served with dipping sauce.

Ramen Noodles: Handmade wheat noodles with a firm, chewy texture. Prepared by kneading, flattening, and cutting dough into fine strips, they are essential for authentic ramen bowls.

Fried Soy Meat: Textured soy protein marinated with soy sauce and sweet miso, then stir-fried until golden. A savory and protein-rich topping for ramen and rice dishes.

Shiraga Negi: Fine julienne strips of leek soaked in water to soften and curl. A classic garnish that adds freshness and crunch to ramen and sushi preparations.

Dandan Ramen: A creamy, spicy noodle soup made with a miso–tahini broth, dashi, sautéed aromatics, soy milk, and shimeji mushrooms. Finished with spinach, soy meat, sesame, chili, and chili oil.

Cold Ramen: Refreshing ramen served chilled with crisp vegetables (mizuna, spinach, bell pepper), fried soy meat, shiraga negi, and sesame. Accompanied by a miso-based dipping broth.

Shoyu Ramen: Soy sauce–flavored ramen with a vegetable dashi broth simmered with onion, garlic, ginger, leek, mushrooms, daikon, and legumes. Topped with spinach, bamboo, chili, nori, and tofu.

Miso Ramen: A hearty ramen enriched with miso paste, sesame, and soy milk for a creamy broth. Garnished with sprouts, seaweed, bamboo shoots, corn, and chili for depth and balance.

Sushi Rice: Short-grain rice carefully washed, steamed, and seasoned with vinegar, sugar, and salt. This seasoned rice forms the base for all sushi preparations.

Tofu Mayo: A smooth, plant-based mayonnaise made with blended tofu, miso paste, and vinegar. Used as a creamy condiment in sushi and rolls.

Miso Soup: A comforting soup of dashi, tofu cubes, wakame seaweed, and miso paste. A staple in Japanese cuisine, known for its delicate umami flavor.

Gari (Pickled Ginger): Thinly sliced ginger pickled in vinegar and sugar, lightly blushed with natural color. Served with sushi as a palate cleanser.

Maki: Traditional sushi rolls of nori filled with seasoned rice, vegetables, tofu mayo, and sesame. Rolled tightly and sliced into bite-sized pieces.

Inside-Out Sushi Rolls: Uramaki style rolls where the rice is on the outside, coated with sesame seeds. Filled with avocado, cucumber, bell pepper, and tofu mayo for a modern sushi twist.

Nigiri and Gunkan: Hand-shaped sushi rice topped or wrapped with plant-based ingredients. Variations include avocado, mushroom, cucumber with tofu mayo, and roasted pepper marinated in dashi and soy.

Sushi Cake: A layered sushi creation combining white and black rice with colorful toppings such as tofu scramble, pickled lotus root, carrots, cucumber ribbons, and vegetables. Decorated with sesame, corn, tofu mayo, and cherry tomatoes for a festive presentation.

In addition to  recipes, you will also learn techniques that can be used on numerous occasions.

The techniques learnt are:

• Dashi extraction (kombu and shiitake simmering)
• Tofu creams and dips
• Root pickling 
• Knife skills: fine slicing 
• Noodle dough kneading and cutting 
• Sushi rolling 
• Inside-out sushi rolling 
• Nigiri shaping 
• Gunkan wrapping
• Stir-frying and glazing vegetable proteins