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Vegan Cooking Classes
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Sustainable
Vegetarianism and Veganism are lifestyles that are not only healthy, but also good for the environment.
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Natural cultivationOrganic
I useNatural cultivation organic ingredients as much as possible. And condiments made in a traditional way.
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Small Batch
I support small-batch producers that guarantee products made with passion and attention to detail.
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Philosophy
The body is made from food
and
Food is made from the land
I promote sustainable cooking
with respect towards the environment.
Vegan Japanese Cooking Experience
All vegan menu .
All recipes are beginner-friendly, people without cooking experience are welcome.
1lesson 5,500yen per person
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Vegan Sushi
Various types of sushi
(nigiri, maki,inari)
Vegan japanese sweets
Shojin Cuisine
Soba sushi
Sesame tofu
Tempura
Simmered kabocha squash
Deep fry and simmer koyadofu
Mitarashi dango
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Vegan Ramen
Vegan dan dan ramen
Vegan teriyaki BBQ
vegan Japanese sweets
Profile
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Aiko Sawano
Since becoming a licensed dietitian in Ishikawa Prefecture, I have studied agriculture while working as a chef and developing the menu for a vegetarian restaurant and a café-restaurant in Kanazawa. In 2014, I began organic vegetarian cooking classes in Canada. Since returning to Japan, I had been based in Tokyo then moved in Kanazawa. I had been involved in a wide variety of activities, such as hosting natural farming and vegan cooking classes, running a stall at vegan or organic events, pop-up restaurants, and catering services.
For the overseas tourists who join my classes from around the world, I convey, through cooking, the beauty of condiments made using Japanese traditional methods and excellent ingredients obtained from natural farming.
- Nominated for the Japanese vegetarian award in 2018 and 2019.
- Introduced naturally farmed vegan sushi at the Fancy Food Show in San Francisco.
- Aims to disseminate natural farming overseas by, for example, giving a lecture on naturally farmed vegan sushi at an event held by Bi-Rite Market, a supermarket known for changing eating habits in San Francisco.
- Selected as a chef and served the vegan sushi chosen for the “Dream dinner” at the ANA Crowne Plaza Hotel Kanazawa.
- Quarterly magazine “Shizen Saibai” (natural farming) featured naturally farmed vegan sushi.
I hold Nutritionist, Junior Vegetable Sommelier and Junior Olive Oil Sommelier certifications.