17_11_MacchaParfait2

Cooking Classes

Love sweets? Free from gluten, dairy, BP, nuts or eggs on 29 March

Love sweets? But concerned about refined sugar, gluten, dairy, baking powder or eggs? Then come along to our next class where we will be making sweets using macrobiotic principles. It’s the sweets that you love, without the guilt! Perfect for the relaxed cooler autumn.

-MENU-
●Chocolate brownies with tofu cream
●Matcha parfait
●Macerated seasonal fruit
●A light lunch of brown rice balls
●Miso soup
●Pickles with SHiO-KOJI

Bookings essential>>>

-Dates: Sunday 29 March
-Time: 11:00am-14:00 (incl. sit down lunch)
-Venue: Soramame Kitchen, 7-8 mins walk from Bondi Junction Station.
-Fee: $120pp (incl. ingredients and equipment, recipes, a sit down meal and healing tea)
*If you apply with your friends or purchase other cooking classes at same time, this class fee will be $110pp. 
-Class size: 2-6 people -Bring your own apron

*If you have any food allergies or dietary requirements, please let us know when you are booking.
*This is a hands on cooking class, so we ask that you remove any hand jewellery and may ask you to wear gloves if you have nail art.
*We will advise you of the exact address once your booking has been confirmed.
*You can also purchase soramame’s koji products on the day.
Participant special :1 for $9 or 2 for $15

Bookings essential>>>

16_10_chocobrownie1 16_10_fruitsmarine116_10_macchaparfait11

17_06_misoShiru112_11_onigiri1pickles8

20_03_takuan1JP

Cooking Classes

Traditional Japanese pickles for Autumn and Winter on 22 March

Pickling is growing in popularity in Sydney!!
Join us and learn how to make 3 kind of traditional Japanese “Tsukemono” for Autumn and Winter. Tsukemono and Zuke mean pickles. *including lunch

-MENU-
●Hakusai Zuke(Won bok pickles )
Hakusai Zuke, a very popular style of pickles in Japan. They contain lots of enzymes and minerals. We will teach you how to make delicious pickles.

●Takuan(pickles)
Takuan is a staple food for Japanese people, made using daikon(white raddish). Traditionally, takuan is made by drying the daikon first, followed by a long and complex series of steps. We will use ama-koji and shio-koji to make a quick and easy takuan!

●Gari(pickles)
Gari is sliced ginger picked in sweet plum vinegar. Normally sitting next to sushi. Let’s make mild and delicious Gari with us.

●Brown rice with assorted Tsukemono plate

●Seasonal miso soup

●Refreshment
(we’ll prepare lovely sweets and bancha tea)

*You will take some zuke home with you to rest for a 1-3 days. It will be worth the wait!!!
*Please bring 1 or 2 small containers for the zuke take home.

-Date: Sunday 22 March
-Time: 11:00am-1:30pm
-Venue: Soramame kitchen in Bondi Junction
-Fee: $120pp(incl. ingredients and equipment, recipes, a tasting Tsukemono, refreshment and bancha tea)*If you attend with a friend enjoy a reduced rate of $110pp! Please ask when you’re making the booking. 
-Class size: 2-6 people

Bookings essential>>

*Please bring your own apron.
*Most of the ingredients are organic or biodynamic.
*This is a hands on cooking class, so we ask that you remove any hand jewellery and may ask you to wear gloves if you have nail art.
*If you have any food allergies or dietary requirements, please let us know when you are booking.
*Koji products from Soramame Koji House will be available for purchase at a special price for participants on the day. Participant special: 1 for $9 or 2 for $15

18_06_白菜漬け215_04_takuan1JP
16_04_gari3
17_06_misoShiru116_06_SesameP1
Bookings essential>>

18_02_VietPancake4

Cooking Classes

Vietnamese dishes with a macrobiotic twist on 9 Feb.

Let’s make delicious Vietnamese dishes with a macrobiotic twist! In this class you will also learn how to recover from summer fatigue.

Concerned about your intake of preservatives, animal fats, dairy, eggs and refined sugar? Without the need for pre-packaged products with all of their nasties, this series of cooking classes will teach you to make a delicious meal from scratch, with ease!

-MENU-
●Vietnamese pancake
●Delicious cold noodle with ama-koji sauce
●Tomato and tofu soup or summer spring rolls(depend on wheather)
●Sweet and sour carrot pickles
●Fruit and black bean sweets

Bookings essential>>>

-Dates: Sun 09 February
-Time: 11:00am-14:00 (incl. sit down lunch)
-Venue: Soramame Kitchen, 7-8 mins walk from Bondi Junction Station.
-Fee: $120pp (incl. ingredients and equipment, recipes, a sit down meal and healing tea) *If you apply with your friends or purchase other cooking classes at same time, the class fee will be $110pp. 
-Class size: 2-6 people -Bring your own apron

*If you have any food allergies or dietary requirements, please let us know when you are booking.
*This is a hands on cooking class, so we ask that you remove any hand jewellery and may ask you to wear gloves if you have nail art.
*We will advise you of the exact address once your booking has been confirmed.
*You can also purchase soramame’s koji products on the day.
Participant special :1 for $9 or 2 for $15

Bookings essential>>>

18_02_VietPancake418_02_VietNoodles2 P105040418_02_VietSoup2 18_02_VietSweets1

Bookings essential>>>

16_04_gari3

Special Event

@Gojyuan 豪寿庵 Traditional Japanese pickles for Autumn and Winter on 28 June

Pickling is growing in popularity in Sydney!!
Join us and learn how to make 3 kind of traditional Japanese “Tsukemono” for Autumn and Winter. Tsukemono and Zuke mean pickles.

-MENU-
●Hakusai Zuke(Won bok pickles )
Hakusai Zuke, a very popular style of pickles in Japan. They contain lots of enzymes and minerals. We will teach you how to make delicious pickles.

●Takuan(pickles)
Takuan is a staple food for Japanese people, made using daikon(white raddish). Traditionally, takuan is made by drying the daikon first, followed by a long and complex series of steps. We will use ama-koji and shio-koji to make a quick and easy takuan!

●Gari(pickles)
Gari is sliced ginger picked in sweet plum vinegar. Normally sitting next to sushi. Let’s make mild and delicious Gari with us.

●Refreshment(we’ll prepare lovely sweets and bancha tea)

*You will take some zuke home with you to rest for a 1-3 days. It will be worth the wait!!!
*Please bring 1 or 2 small containers for the zuke take home.

-Date: Sunday 28 June. *1day cooking
-Time: 11:00am-1:30pm
-Venue: Gojyuan: 208 Darling Street Balmain NSW 2041
-Fee: $98pp(incl. ingredients and equipment, recipes, a tasting Tsukemono, refreshment and bancha tea)*If you attend with a friend enjoy a reduced rate of $90pp! Please ask when you’re making the booking. 
-Class size: 10 people

Bookings essential>>
*Gojyuan Phone: 02-9810-3219

*Please bring your own apron.
*Most of the ingredients are organic or biodynamic.
*This is a hands on cooking class, so we ask that you remove any hand jewellery and may ask you to wear gloves if you have nail art.
*If you have any food allergies or dietary requirements, please let us know when you are booking.
*Koji products from Soramame Koji House will be available for purchase at a special price for participants on the day. Participant special: 1 for $9 or 2 for $15

18_06_白菜漬け215_04_takuan1JP
16_04_gari316_06_SesameP1
Bookings essential>>
*Gojyuan Phone: 02-9810-3219

18_02_VegeSushi5

Special Event

Vegan Sushi workshop at Gojyuan豪寿庵 on Sun 23 Feb!

Sushi is a gourmet cuisine iconic in Sydney.
On Sunday 23rd February, at the beautiful Japanese ryokan style Gojyuan in Balmian, Soramame will be holding a vegan oshi sushi workshop. Oshi means pressed, so we will be making ‘pressed sushi’. It is easier than nori rolls or nigiri! Participants will learn to make a variety of delicious ‘Neta’ – sushi toppings, sushi rice without sugar or artificial additives. You’ll design 1 or 2 colourful oshi sushi of your own!!

-MENU-
●Sushi vinegar and sushi rice
●Marinated avocado and lemon for ‘Neta’
●Marinated beetroot and onion ‘Neta’
●Grilled vegetables ‘Neta’
●Tofu feta ‘Neta’
●Braised shiitake-mushroom ‘Neta’
●Refreshment(we’ll prepare lovely sweets)
●and more

-Date: Sunday 23rd February
-Time: 11:00am-1:30pm
-Venue: Gojyuan: 208 Darling Street Balmain NSW 2041
-Fee: $98pp(incl. ingredients and equipment, recipes, a sit down meal and healing tea)*If you attend with a friend enjoy a reduced rate of $90pp! Please ask when you’re making the booking. 
-Class size: 10 people

Bookings essential>>
*Gojyuan Phone: 02-9810-3219

*Please bring your own apron.
*Most of the ingredients are organic or biodynamic.
*This is a hands on cooking class, so we ask that you remove any hand jewellery and may ask you to wear gloves if you have nail art.
*If you have any food allergies or dietary requirements, please let us know when you are booking.
*Koji products from Soramame Koji House will be available for purchase at a special price for participants on the day. Participant special: 1 for $9 or 2 for $15

18_02_VegeSushi717_11_vegansushi2 18_02_VegeSushi5
18_02_oshisushiKata1
Bookings essential>>
*Gojyuan Phone: 02-9810-3219

16_11_Osechi1

Cooking Classes

Japanese “Osechi” vegan summer version 10th November

Oshogatsu, or New Year’s Day is an important time of celebration in Japanese culture. It’s a time when families get together to drink sake, laugh and enjoy special dishes served only at this time of year, called osechi. Come along and learn how to make macrobiotic osechi dishes, modernised and adapted to suit the warmer temperatures!

-MENU-
●Matsukaze yaki – mung beans and mushroom Japanese style ‘meatloaf’
●Kuromame – sweet simmered black turtle beans
●Summer vegetable kanten – seasonal vegetables set in agar
●Shio koji mushroom – marinated mushrooms
●Amazu zuke – sweet pickled radish
●Kuri kinton
●Kuromame and Kuri kinton parlfait
●Isobe yaki – grilled brown rice mochi served with tamari and nori

Bookings essential>>>

-Dates: Sun 10 November
-Time: 11:00am-15:00 (incl. sit down lunch)
-Venue: Soramame Kitchen, 7-8 mins walk from Bondi Junction Station.
-Fee: $120pp (incl. ingredients and equipment, recipes, a sit down meal and healing tea) *If you apply with your friends or purchase other cooking classes at same time, Osechi class fee will be $110pp. 
-Class size: 2-6 people -Bring your own apron

*If you have any food allergies or dietary requirements, please let us know when you are booking.
*This is a hands on cooking class, so we ask that you remove any hand jewellery and may ask you to wear gloves if you have nail art.
*We will advise you of the exact address once your booking has been confirmed.
*You can also purchase soramame’s koji products on the day.
Participant special :1 for $9 or 2 for $15

Bookings essential>>>

16_11_matsukaze116_11_kuromame116_11_kantenyose116_11_mushroomshio216_11_amazuzuke116_11_kinton217_11_Mochi

16_04_nuka1Jp-e1458638390282

Cooking Classes

Traditional Japanese pickles for Spring and Summer 13 October

Pickling is growing in popularity in Sydney!!
Join us and learn how to make 3 kind of traditional Japanese “Tsukemono” for Spring and Summer.
Tsukemono and Zuke mean pickles.

Nuka pickles
Nuka pickles are a very popular style of pickles in Japan. They contain lots of enzymes, minerals, Vitamin B12 and other essential vitamins. We will teach you how to make nuka doko(base) from scratch.

●Bettara zuke(Daikon+Koji pickles)
Bettara Zuke is a staple food for Japanese people, made using daikon(white radish). Slightly sweet and rich flavour. Traditionally, using sugar to make sweet and rich flavour but we are not using sugar.  We will use Ama-KOJI to make a quick and easy Bettara Zuke.

Cucumber tamari zuke (pickles)
Cucumber tamari pickles are a popular all places in Japan.  You may saw TV commercial “Q chan”. We are going to make similar one without any artificial additive.

Tofu feta
Tofu marinated with Japanese probiotic condiment SHiO-KOJI. It is amazingly delicious!!

Pickles lunch plate
We will use the pickles, tofu feta and other toppings to create a delicious personalised lunch plate of goodness. Top it all off with crunchy tamari seeds and special tahini dressing!

Seasonal miso soup
Making miso soup with seasonal vegetable and homemade miso.

*You will take some Cucumber tamari zuke home with you. *Containers for the Cucumber tamari zuke will be provided.

Bookings essential>>>

-Dates: Sunday 13th October
-Time: 11:00am-14:00 (incl. sit down lunch)
-Venue: Soramame Kitchen, 7-8 mins walk from Bondi Junction Station.
-Fee: $120pp (incl. ingredients and equipment, recipes, a sit down meal and healing tea)
*If you apply with your friends or purchase other cooking classes at same time, this class fee will be $110pp. 
-Class size: 2-6 people -Bring your own apron

*If you have any food allergies or dietary requirements, please let us know when you are booking. *This is a hands on cooking class, so we ask that you remove any hand jewellery and may ask you to wear gloves if you have nail art.
*We will advise you of the exact address once your booking has been confirmed.
*You can also purchase soramame’s koji products on the day.
Participant special :1 for $8 or 2 for $15

Bookings essential>>>

16_10_TsukemonoQchan118_06_べったら漬け1 豆腐フェタ117_06_misoShiru1
Bookings essential>>>

18_02_VegeSushi7

Special Event

Vegan Sushi workshop at Gojyuan 豪寿庵 22nd September

Sushi is a gourmet cuisine iconic in Sydney.
On Sunday 22nd September, at the beautiful Japanese ryokan style Gojyuan in Balmian, Soramame will be holding a vegan oshi sushi workshop. Oshi means pressed, so we will be making ‘pressed sushi’. It is easier than nori rolls or nigiri! Participants will learn to make a variety of delicious ‘Neta’ – sushi toppings, sushi rice without sugar or artificial additives. You’ll design 1 or 2 colourful oshi sushi of your own!!

-MENU-
●Sushi vinegar and sushi rice
●Marinated avocado and lemon for ‘Neta’
●Marinated beetroot and onion ‘Neta’
●Grilled vegetables ‘Neta’
●Tofu feta ‘Neta’
●Braised shiitake-mushroom ‘Neta’
●Refreshment(we’ll prepare lovely sweets)
●and more

-Date: Sunday 22nd September
-Time: 11:00am-1:30pm
-Venue: Gojyuan: 208 Darling Street Balmain NSW 2041
-Fee: $98pp(incl. ingredients and equipment, recipes, a sit down meal and healing tea)*If you attend with a friend enjoy a reduced rate of $90pp! Please ask when you’re making the booking. 
-Class size: 10 people

Bookings essential>>
*Please bring your own apron.
*Most of the ingredients are organic or biodynamic.
*This is a hands on cooking class, so we ask that you remove any hand jewellery and may ask you to wear gloves if you have nail art.
*If you have any food allergies or dietary requirements, please let us know when you are booking.
*Koji products from Soramame Koji House will be available for purchase at a special price for participants on the day. Participant special: 1 for $8 or 2 for $15

18_02_VegeSushi517_11_vegansushi2
18_02_VegeSushi718_02_oshisushiKata1
Bookings essential>>

 

17_11_MacchaParfait2

Cooking Classes

Vegan GF Sweets 15th September

Love sweets? But concerned about refined sugar, gluten, dairy, baking powder or eggs? Then come along to our next class where we will be making sweets using macrobiotic principles. It’s the sweets that you love, without the guilt! Perfect for the relaxed Spring.

-MENU-
●Chocolate brownies with tofu cream
●Matcha parfait
●Macerated seasonal fruit
●A light lunch of brown rice balls, Miso soup and Pickles with SHiO-KOJI

Bookings essential>>>

-Dates: Sunday 15 September
-Time: 11:00am-14:00 (incl. sit down lunch)
-Venue: Soramame Kitchen, 7-8 mins walk from Bondi Junction Station.
-Fee: $120pp (incl. ingredients and equipment, recipes, a sit down meal and healing tea)
*If you apply with your friends or purchase other cooking classes at same time, this class fee will be $110pp. 
-Class size: 2-6 people -Bring your own apron

*If you have any food allergies or dietary requirements, please let us know when you are booking. *This is a hands on cooking class, so we ask that you remove any hand jewellery and may ask you to wear gloves if you have nail art.
*We will advise you of the exact address once your booking has been confirmed.
*You can also purchase soramame’s koji products on the day.
Participant special :1 for $8 or 2 for $15

Bookings essential>>>

16_10_chocobrownie1 16_10_fruitsmarine116_10_macchaparfait11

17_06_misoShiru112_11_onigiri1pickles8

16_07_GenmaiPan1

Cooking Classes

White(Shiro 白) miso making in August

Make White miso the traditional way, using Organic chick peas, Koji culture and sea salt. Without the need for pre-packaged products with all of their nasties, this workshop will teach you to make useful Japanese White miso from scratch!

●Handmade White miso
●Variety of delicious miso recipes
: White miso stew, Brown rice bread, Shallot with vinegar miso‘Negi nuta’
●Sweets (will be prepared for you before the class)
We’ll be hold Red miso class as well!

*You will take about 400-500g miso home with you to rest for a 4 weeks. It will be worth the wait!!!
*Containers for the miso will be provided.

[White(Shiro 白 )Miso/using organic chick peas]
-Sun 18 August
Sun 25 August

[Red(Aka 赤 )Miso/using organic soy beans]
-Sun 28 July
-Sun 11 August
Bookings essential>>>

-Time: 11:00am-14:00 (incl. sit down lunch)
-Venue: Soramame Kitchen, 7-8 mins walk from Bondi Junction Station.
-Fee: $120pp (incl. ingredients and equipment, recipes, a sit down meal and healing tea) *If you book 2 classes at the same time or attend with a friend enjoy a reduced rate of $110pp! Please ask when you’re making the booking. *If you are attending White miso and Red miso both classes, receive special discount. Fees will be $210pp
-Class size: 2-5 people

*Bring your own apron
*As we use organic, biodynamic and chemical free produce ingredients may vary according to seasonal availability.
*If you have any food allergies or dietary requirements, please let us know when you are booking.
*This is a hands on cooking class, so we ask that you remove any hand jewellery and may ask you to wear gloves if you have nail art.
*We will advise you of the exact address once your booking has been confirmed.
*You can also purchase soramame’s koji products on the day. Participant special: 1 for $8 or 2 for $15
Bookings essential>>>

16_07_MisoW&R16_07_Neginuta116_07_GenmaiPan1WhiteStew17_06_shiokiri1
17_06misoclass1

Bookings essential>>>