Skills You’ll Learn
Making the perfect tempura
I'll show you how to adjust the frying temperature without a thermometer.
Salt calculation method
I will tell you the percentage of salt according to the ingredients. Now it's possible to saltpe-free saltpeter!
Various slicing techniques
I will tell you in detail how to use the right ingredients and the characteristics of the dish.
Macrobiotic theory
It contains oriental diet and macrobiotic content.
How to choose good salt
I will tell you about the difference between the uses of coarse salt and fine salt and how to use it.
Appropriate recipes for each ingredient
The cooking time and steaming time are specified.
About the class
Changing Your Daily Life with Salt, Japanese Vegan Cooking Class
A really tasty dish is one that doesn't use finesse. In order to make simple and deeply satisfying dishes, basic skills are of paramount importance. I don't cook dishes I don't know with ingredients I don't even know the names of. No additives containing sugar are added. A simple dish is made with just vegetables and good salt.
I'll teach you solid basics that you'll take for a lifetime.
Daily meals should be plain.
A dish you can do every day without brilliant finesse.
I've been teaching cooking for close to 20 years, and I've included even a small tip that many people have been curious about in the class.
Course effect
- With a special calculation method that matches the perfect salt balance, no matter what vegetables you encounter, you can bring out the natural flavor of the vegetables without fear.
- We make clean and warm Japanese-style vegan home-cooked meals with ingredients that are on the table every day.
- One salt changes the food I eat every day and changes my life.
Recommended target
- Those looking for healthy food
- Those who are interested in Japanese home-cooked meals
- Those who want to learn vegan cooking more professionally
- Those who are afraid of cooking because salting is difficult
Two reasons why this class is special
① You can feel refreshed during healthy time.
Eating isn't just about refueling. It's about meeting many lives. Don't put anything in your precious body. Starting today, if I change the way I eat, the way I cook, and the way I cook, that will change me the most in 7 years.
What makes that process the easiest It's just salt.
- Salt calculation method:
This is a class where you learn how to use salt well. I'll tell you how much salt to add to what vegetables and how to calculate salt without fail.
- How to choose salt:
Sea salt, rock salt, bamboo salt... Are there really a variety of salts in the world? In our classes, we use only carefully selected tidal sea salt. I'll tell you in detail why we insist on this salt and what advantages and disadvantages other salts have.
It's not just a class about the benefits of salt We talk about why we should consume salt and what is important. This class is not recommended for hypothermia. However, refined salt is strictly prohibited. A story about low salt and a deep story about refined salt are also available.
② I've been teaching vegan cooking for close to 20 years.
It used to be Japan where it wasn't even established what the word vegan meant. From then on, with the intention of cherishing life I've been cooking vegetarian food for over 20 years. I couldn't even afford to set up a store, so I started selling lunch boxes on the street until now, and until now, I've been running tirelessly for good food. Even now, every week, I meet with students and share stories about life through cooking. I want my cooking to be not just a recipe, but a medium for sharing life.
A cooking class that will change your life.
It starts now.
Curriculum
Creator
Akiko Haruyama
From all over the world, including Japan I'm Akiko Haruyama and I'm teaching vegetarian cuisine.
It's been over 20 years since I started eating a vegetarian diet, and the store has been operating for over 10 years.
When the first one was born, “I want to feed this kid something really good”I became interested in diet therapy because of this thought. Meanwhile, I fatefully met a truly wonderful Korean teacher, and I became who I am today.
He's already passed away now, but I'm from that teacher Teach a lot about how to live a life beyond just cookingI received it. And that Teaching to the next generation With a mission to communicate, I'm telling my story to Japan and the world through cooking.
Decades ago, when I didn't even know what vegan meant, I just kept quiet about cooking what I could.
For nearly 20 years, At first, they sold packed lunches on the street or at the station I opened a store. From one to ten even after opening the store It's been made hundreds and thousands of times. I didn't want to make money; I wanted to feed people healthy food. I've been sticking to organic ingredients and doing business with nothing left, but I've never regretted those times. It's been a dazzling life. I'm grateful for the many people I've met through those years, and even now, I still stand in front of the cutting board to cook.
I am “How can I make good use of the ingredients that have come to me to cook?” My heart is still pounding when I think about it. Malaysia, Korea, Scotland, etc. In the various countries where classes were taught Dishes created not only by ingredients but also by culture often change. Nevertheless, cooking according to that country, people are happy because of it, Being able to communicate the values I pursue. That's why I cook and it's my mission.
My first daughter will soon be 26 years old, but my youngest daughter is now entering elementary school. Twenty years ago, the world of diet began with only one daughter, but now for a world where not only my daughter but all children can live healthily and with peace of mind I study cooking. If you are interested in this journey, I hope you will join us.
itadakizen.sapporo
itadakizen.sapporo
myakua_vegancookingclass
