Zero Waste Cooking Class in Kamakura Using Sustainable Soy

Hosted by Yoko
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Summary
Highlights
Experience Details
Experience Location
Duration
2 hours
Number of Guests
1 - 8 guests
Language
Japanese, English
Other
Vegan, Vegetarian
Enjoy environmentally-conscious cooking with zero waste in Kamakura! Learn how to use all parts of the ingredient soybean to cook delicious, sustainable zero waste food.
Highlights
Learn all about the humble soybean and learn how to use every part of it, including the pulp and milk byproducts
Learn how to make foods like puddings, granola, and other dishes using soybean
Get creative and decorate your own packets of dried snack mixes
Make your own parfait made from your zero-waste creations
For each guest that attends this experience, byFood will donate
10 meals
+
Host will donate 10 meals
Experience Details
An ingredient that is responsible for many typical Japanese dishes, soybeans are a staple crop in Japan. You may be familiar with soy products such as tofu (which comes in many shapes and forms) or the divisive and gooey natto. These feature as part of everyday meals throughout Japan, but throughout the production process a significant amount of the soybean is wasted. This zero-waste workshop in Kamakura aims to change the amount of soybean waste that is generated from making various soybean products. Discovering creative zero-waste recipes and environmentally friendly solutions is a great way to do what you can towards sustainability. Immerse yourself in all things soy! This experience is hosted by passionate cooking instructors who aim to reduce food waste and promote sustainability through zero-waste cooking. Using all aspects of soybean (or any ingredient) contributes to a sustainable and environmentally friendly practice. Learning how to get the most out of your ingredients, your host will guide you through different recipes to transform sustainable soy products such as soy milk and okara (soy pulp) into delicious and nutritious food! Following step-by-step recipes, you will use okara to make some healthy granola, create your own crunchy soy crackers, and also learn how to make jiggly soy pudding using soy milk. By adjusting the number of ingredients in each recipe, you will learn how to adjust the soy products to create the perfect texture and taste balance to best suit your preferences. Along the way, you will discover other uses for various soy byproducts as well as different cooking techniques to maximize your ingredients and reduce waste. You get to taste your creations and will be able to easily recreate all recipes at home.
Inclusions
Passionate sustainable cooking instructors as hosts
Ingredients for making soybean dishes
Recipes for how to use different parts of soybeans
Snacks to eat during the event plus take home soy snacks
Exclusions
Transportation to and from the venue
Meeting Point and Meeting Time
Please come to our cooking studio directly. Address details will be shared after the booking.
Remarks
Please let us know if you have any allergies
Experience Location
Nestled below the bustling city of Tokyo, Kanagawa Prefecture is as diverse in its environment as its food is delicious; Kanagawa offers Chinese street food and craft beer in Yokohama and fresh seafood from Kamakura and Enoshima, as well as natural beauty and mountainous produce in the hot spring town of Hakone near the base of Mount Fuji.
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December
2022
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Earliest available date: December 2, 2022
from
¥ 6,000
per guest
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Please note that the time is in Japan Standard Time.
For each guest that attends this experience, byFood will donate
10 meals
+
Host will donate 10 meals