Japanese Comfort Food: Vegan Oden
Oden is a type of nabemono, or one-pot dish, that is traditionally cooked in a donabe (clay pot), popular during the cold winter months. We honor the new year by celebrating with a vegan rendition of Oden, featuring the rich and savory Shojin Dashi. This plant-based Japanese soup stock, made from dried shiitake mushrooms and kombu, infuses every element with an exquisite umami. Discover the art of crafting Handmade Ganmodoki (Fried Tofu Patties), a tantalizing fritter of tofu and finely chopped vegetables – a time-honored protein alternative from the Shojin Ryori (Buddhist vegetarian cuisine) culinary tradition. Get ready for a culinary adventure as we unveil the Mochi Kinchaku, a playful creation of Stuffed Tofu Pouch with Rice Cake bathed in the oden broth. Elevate your tasting experience with the Akamiso Dare (Red Miso Dipping Sauce), a sweet and savory harmony perfectly complementing the delicate flavors of our vegan oden. As a refreshing interlude, savor the crisp simplicity of Sunomono (Japanese Cucumber Salad) with fresh cucumber and wakame seaweed that creates a delightful contrast to the steaming oden pot. Experience the beloved Dorayaki, a soft, fluffy pancake enfolding Homemade Tsubuan (Chunky Azuki Red Bean Paste) that echoes centuries of Japanese confectionery artistry.
This class is taught by Mikiko Yang. Mikiko's passion for sharing Japanese culture and tradition through food will shine through as she guides you through each step of the cooking process. As a mother of two teenagers and a cultural ambassador for Japan, she understands the importance of passing down these cherished culinary traditions.
Book a class.
New dates are being added all the time. If you don’t see any class dates listed below, pre-register for free so we know what classes to prioritize. You can also book a private event if you have at least 4 people in your group.
All sales are final with no refunds. We need a minimum of 3 students to host a class. If you signed up but we didn’t have enough students, unfortunately we need to reschedule. We will work with you directly to find a new date. Thank you for your understanding.
Please familiarize yourself with our covid policy. Thank you!
Here’s the full menu:
Vegan Oden (Japanese Winter Stew)
Shojin Dashi (Japanese soup stock)
Handmade Ganmodoki (Fried Tofu Patties)
Mochi Kinchaku (Stuffed Tofu Pouch with Rice Cake)
Akamiso Dare (Red Miso Dipping Sauce)
Sunomono (Japanese Cucumber Salad)
Dorayaki (Red Bean Pancake)
Homemade Tsubuan (Chunky Azuki Red Bean Paste)
During this class, we will prepare and cook from scratch everything on the menu.
Throughout the process, we will pause to introduce new and lesser-known ingredients that are easily found in the greater Seattle area.
The small-class setting means all students are encouraged to ask questions and discuss potential variations for each dish that will make it more accessible and adaptable in everyday cooking.