In this 3-week series with Mutsuko Johnson, we shall invite the fresh energy of Spring into our kitchens. Once a week, we shall create simple, seasonal Japanese dishes; a delight for all the senses.Read More
Spring is a joyful time of year. It offers an excellent opportunity for creativity and inspiring new recipes.
In this 3-week series, Mutsuko Johnson will teach you how to make simple yet delicious Japanese dishes for the Spring.
In each 2 hour class per week, you’ll learn a new vegetarian sushi dish, refreshing soup and light side-salad.
We shall use seasonal vegetables, natural wholegrains, sea vegetables (seaweeds) and traditional Japanese condiments such as miso, ume, sesame and more.
You’ll complete your class with a wonderful meal to enjoy, as well as plenty leftover for a snack or lunch the next day.
You can easily take your creations outside to savour in the fresh spring air, birdsong and fragrant blossom all around.
The series is comprised of three classes, each 120 minutes long, taking place once a week on a Thursday evening.
The recordings of the class will be available for a week after, so you can review and practice your sushi technique at home.
To read more about Mutsuko Johnson, click here to visit our Facilitators Page.
Dates and Menus*:
Class 1 – Thursday 22 April, 6.30 – 8.30pm
‘Flower Garden Sushi’ – brown sushi rice topped with carrot flowers, asparagus, shiitake mushroom, ‘golden thread’ egg, toasted nori & lotus root. Clear broth soup with tofu & watercress. Cucumber quick pickles with toasted sesame oil.
Class 2 – Thursday 29 April, 6.30 – 8.30pm
‘Sushi Hand Roll’ – brown sushi rice with deep fried tempeh, carrot, cucumber, broccoli sprouts and watercress. Easy wakame seaweed soup. Carrot, cucumber & daikon salad.
Class 3 – Thursday 6 May, 6.30 – 8.30pm
‘Sushi Cake’ – brown rice sushi with different layers, shaped in a dish or box and flipped over before serving. Cake 1: With avocado, nori seaweed & toasted sesame seeds. Cake 2: With asparagus, ume paste, nori seaweed & toasted sesame seeds. Simple fish miso soup. Red radish pickles
*Menus subject to change. Vegetarian options are provided.
Thursday 22, 29 April, 6 May, 6.30 – 8.30pm GMT
(Full series only, ‘drop-in’ not available)
Japanese Spring Cooking online resource details
Online registration is available via the link below. To book your place over the phone or find out more, contact Charlotte Hopper on +44 783 449 6625.
Recipe sheets and ingredients lists will be provided in advance of the series, following registration. Advice & information regarding sourcing ingredients and selecting substitutions is available, please get in touch.
(deposit £40, non-refundable and non-transferrable)