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DTSTART;TZID=America/New_York:20260203T170000
DTEND;TZID=America/New_York:20260203T200000
DTSTAMP:20260501T172341
CREATED:20251227T203749Z
LAST-MODIFIED:20260107T151052Z
UID:5210-1770138000-1770148800@www.essenceofjapan.net
SUMMARY:Cooking & Culture: The Secret of Japanese Home Meals
DESCRIPTION:Cooking & Culture: The Secret of Japanese Home Meals\n\n\n\nVegan Ichiju Sansai\n\n\n\nThis class is sold out! \n\n\n\n\n\n\n\nI grew up eating home-cooked Japanese meals that were simple but always thoughtful. Meals were about balance\, seasonality\, and appreciation. We didn’t talk much about “healthy eating\,” but the way we cooked and ate naturally supported it. \n\n\n\nOver time I realized that what makes Japanese cuisine special isn’t just the recipes. It’s how we cook\, how we eat\, and how we relate to food. That’s what I want to share in this class. \n\n\n\nThis is not just a cooking class. It’s an introduction to the foundations of Japanese home cooking and the culture that surrounds it. \n\n\n\n\n\n\n\n\n\nWhat is Ichijiru Sanai?\n\n\n\nIchiju Sansai means “one soup\, three dishes.”It is the traditional structure of a Japanese meal\, designed to support balance and nourishment using simple\, everyday ingredients. \n\n\n\nThis way of eating teaches us how to build a meal that feels complete without being heavy — and how to appreciate each dish as part of a whole. It’s a philosophy that has supported everyday health in Japan for generations. \n\n\n\nYou Will Learn\n\n\n\n\nEssential\, versatile Japanese cooking techniques used in everyday home meals\n\n\n\nHow to compose a balanced Ichiju Sansai meal\n\n\n\nThe cultural philosophy behind Japanese home cooking\n\n\n\nHow simplicity\, seasonality\, and appreciation shape the way we eat\n\n\n\n\nMenu (vegan)\n\n\n\n\nGreen Beans Goma-ae\n\n\n\nCelery & Carrot Kinpira\n\n\n\nMultigrain Rice\n\n\n\nMiso Soup\n\n\n\nTurnip Pickles\n\n\n\nPan-grilled Tofu with Scallion Ginger Sauce\n\n\n\n\nWho This Class Is For\n\n\n\n\nAnyone curious about Japanese home cooking beyond sushi and ramen\n\n\n\nThose interested in plant-forward\, everyday meals\n\n\n\nPeople who appreciate food culture\, mindfulness\, and practical cooking skills\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nWhat to Bring & Class Info\n\n\n\n\nA pen/pencil\n\n\n\nApron (optional)\n\n\n\nIndoor slippers (optional)\n\n\n\n\nNumber of Participants: 6 – 10 \n\n\n\nFee: $105 per person \n\n\n\nLocation: My home in Newton\, a Japanese-style space where we remove our shoes at the entrance — feel free to bring your own indoor slippers. \n\n\n\nExperience: Hands-on\, communal cooking and eating together. We will prepare all the dishes as a group and then sit down to enjoy the meal together. \n\n\n\nCancellation policy\, please click here. \n\n\n\n\nThis class is sold out!
URL:http://www.essenceofjapan.net/event/cooking-culture-the-secret-of-japanese-home-meals/
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DTSTART;TZID=America/New_York:20230201T190000
DTEND;TZID=America/New_York:20230201T210000
DTSTAMP:20260501T172341
CREATED:20221230T201222Z
LAST-MODIFIED:20221230T203637Z
UID:5170-1675278000-1675285200@www.essenceofjapan.net
SUMMARY:Vegan Ramen at NCE
DESCRIPTION:Learn how to make tasty vegan ramen\, a beloved Japanese street food that is unrecognizable from the American instant noodle version and even more delicious. Nearly every region in Japan has its own ramen specialty\, from tonkotsu (pork bone broth) ramen in Kyushu to miso ramen in Hokkaido. While ramen is usually prepared with a meat- or fish-based broth\, we’ll be making a soy-miso ramen using all vegan ingredients such as kombu\, dried mushroom\, and soy milk. We’ll also make some quick and easy side dishes to accompany the main event\, like seaweed salad and sesame tofu. \n\n\n\n\n\n\n\nVegan Ramen at NCE\n\n\n\n\n\n\n\nClass Details\n\n\n\nThis class is offered through Newton Community Education so please see their website for the details and menu. \n\n\n\n\n\n\n\n\nClass Details
URL:http://www.essenceofjapan.net/event/vegan-ramen-at-nce/
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230118T183000
DTEND;TZID=America/New_York:20230118T210000
DTSTAMP:20260501T172341
CREATED:20221204T160512Z
LAST-MODIFIED:20230108T054210Z
UID:5008-1674066600-1674075600@www.essenceofjapan.net
SUMMARY:Miso Making and Simple Dishes
DESCRIPTION:Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji\, a safe-to-eat-fungus\, also known as Aspergillus oryzae.  In this class\, you will prepare your own miso to take home\, and also will learn how to prepare some dishes using miso such as tasty miso soup.  We will use chickpeas instead of soybeans to prepare miso since it will be much easier and quicker to prepare\, but the same technique can be applied to miso made with soybeans. \n\n\n\n\n\n\n\nMiso Making and Simple Dishes\n\n\n\n\n\n\n\nYou Will Learn\n\n\n\n\nTypes of miso: you will taste three different miso\n\n\n\nHealth benefit of miso\n\n\n\nHow to make miso: you will take home one you prepare\n\n\n\nHow to use miso: 4 delicious dishes\, see the Menu for details\n\n\n\n\nTake Home\n\n\n\n\nYou will take home your own miso that you have prepared.\n\n\n\n\nMenu\n\n\n\n\nMiso Crostini\n\n\n\nMiso soup\n\n\n\nVegetables with all purple miso sauce\n\n\n\nRice with miso meat sauce or miso temple sauce\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nAdditional Information\n\n\n\n\nVegetarian option available\n\n\n\nPlease add a note when booking your place\, to advise of any food preferences or allergies\, in advance of the class\n\n\n\nHands-on cooking class\n\n\n\nPrinted recipes are provided\n\n\n\nCancellations Policy apply to all bookings\n\n\n\nPlease bring an apron and a pen\n\n\n\n\n\n\nBook a Class
URL:http://www.essenceofjapan.net/event/miso-making-and-simple-dishes/
LOCATION:Newton Highlands Congregational Church\, 54 Lincoln St\, Newton\, MA\, 02461\, United States
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