A sensational class full of Japanese Vegan dishes. A very Inspiring class with Ex Shiki Chef  Yukiko Anshutz!

CLASS MENU 

Vegetarian Gyoza with wombok, water chestnuts and garlic chives served with soy and vinaigrette dressing with ra-yu Yuzu miso dengaku served on charred eggplant.

Skewered Teriyaki Tofu with white spring onion served with Sansho pepper.

Stir-fried king oyster mushroom with winter bamboo and sugar snaps cooked with Yuzu pepper and sweet soy.

Matcha cream caramel (non-dairy).

 

 

 

Allergy Warning – Vegan Japanese 

This class is fully plant-based (no meat, fish, shellfish, eggs or dairy) but it does contain:
gluten/wheat (gyoza wrappers, soy sauces, miso, teriyaki sauce),
soy (tofu, miso, Bon soy milk, soy sauce, mushroom sauce),
sesame (sesame oil, sesame seeds, ra-yu, shichimi may contain sesame),
coconut (coconut milk in the vegan caramel),
garlic/onion & other alliums,
chili, and alcohol (sake, mirin).

No peanuts or tree nuts are used in the recipes, but some ingredients may be produced in facilities that handle nuts and other allergens.