Sonoko grew up eating tofu made fresh daily by the local artisans in her hometown of Kamakura. There, homemade tofu is as precious as homemade bread. It is tofu at its peak – freshly made, creamy, and subtly sweet. In this class she will show participants how to turn soybeans into a variety of delicious dishes, and how to use the nutrient rich by-products.
As Sonoko demonstrates how to make and press tofu using a traditional wooden box, class attendees will taste the soybean in every various forms including fresh soy milk, soybean curds and whey. No part of the non-GMO soybeans will be wasted. For dessert, Sonoko will steam the silken tofu to make a custardy dessert with spicy ginger syrup. This is the closest thing to temple food you can imagine, and is perfect for vegans and non-vegans alike.
Tickets include a hand-crafted Japanese Cyprus wood tofu press, 100% cotton straining bags and pressing cloths, natural nigari, and written instructions to make tofu at home. This kit has a retail value of $56.
At the end of the class, attendees will sit down to a communal lunch that highlights the delicacy of fresh tofu.
