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Natural Gourmet Institute for Food & Health

Hideyo Yamada, a graduate of the CTP and the Institute of Integrative Nutrition, is a holistic health counselor specializing in vegan and gluten-free cuisine. She is a trained sushi chef from Japan and has worked in many high-end restaurants in NYC. Hideyo is also a part-time instructor in the CTP. Her website is hideyocooking.com.

 

 

Health-Supportive Cooking & Specialty Classes / Global & Regional Cuisine

Healthy Japanese Cooking - Vegan and Gluten-Free
Partial ParticipationNew Recipes

The Japanese enjoy some of the world’s healthiest and tastiest food. Their longevity-renowned cuisine features land and sea vegetables, rice, beans, tofu, and enzyme-rich fermented foods, enlivened with delicious homemade sauces. Today you’ll explore the health virtues of daikon, kombu, miso, burdock, and other traditional ingredients; learn how to make perfect brown rice and roll gorgeous vegetarian sushi; help Hideyo make warishita and ponzu sauces and dashi stock from scratch; and learn the secrets for making wagashi, Japanese sweets that are tiny works of art made from all natural ingredients. Brown Rice Cooked with Fresh Spring Peas • Broccoli Rabe with Tofu-Peanut Sauce • 3-Color Vegetable Namul • Chinjao Rosu with Baked Tofu, Green Peppers and Bamboo Shoots • Simmered Hijiki • Fried Twisted Konnnyaku (Yam Cake) with Sweet Soy Sauce • Cold Mung Bean Noodle Salad in Sour-Miso Sauce • Coconut Azuki Mousse. (Vegan & Gluten Free)

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Instructor: Hideyo Yamada
Fee:$110.00
  • Saturday, July 26, 1:00 am - 4:30 pm
    Space AvailableClass Code: 52_SS14

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