Welcome to the course provided by Shojin Now, a culinary platform to teach Japanese authentic vegan cuisine online. COURSE OVERVIEWLearn the most popular Japanese soup recipes in both traditional and creative ways. You might say making miso soup seems complicated, particularly an authentic and vegan miso soup. You may be able to watch basic miso soup recipes being made on Youtube or through recipe books, but wouldnt you like to immerse yourself in a deeper experience?Weve invited a renowned culinary professional, who operates popular miso soup speciality shop, MISOJU in Tokyo, to teach you how to make miso soup in both traditional and creative ways. This course will teach you the basics of all soup dishes in Japanese plant-based dashi (soup stock) and two miso soup recipes; one packed with layers of mushroom-forward umami, miso soup with five kinds of mushrooms and an original and beautiful way of MISOJU creating miso soup, cold miso soup with edamame. There is also a side dish recipe included to satisfy your appetite! MAIN INSTRUCTORSMr. Edward Hames PRODUCER OF MISOJUEddie has been working as a chef in California for eight years and currently active as a cooking director and brand director in restaurants such as Tokyo and Kanagawa. All of MISO-JYU’s miso soup is produced by Eddie. It has a reputation for being far beyond the ordinary miso soup due to its innovative combination of ingredients and artistic presentation. Ms. Izumi Shoji PLANT-BASED JAPANESE CUISINES PIONEERA popular cook who has driven the vegan movement in Japan. She published more than 70 books that introduced vegan cuisine to the Japanese public. Her eponymous Vegetable Cooking Studio is said to be Japan’s first vegan cooking studio and its known for its collaboration classes with top chefs in Japan and overseas. COURSE STRUCTUREThis course consists of three chapters: introduction, cooking session, and wrap up. It is structured to learn making two different kinds of miso soup in one day taught with videos. THINGS TO MAKEPLANT-BASED SOUP STOCKThe most popular one in Japan is the soup stock made from kelp and Katsuobushi (bonito flakes), made from traditional Japanese preserved fish called dried bonito. Vegan soup stock is made from vegetable ingredients such as kelp and shiitake mushrooms. MISO SOUP WITH FIVE KINDS OF MUSHROOMSThe first thing to make is miso soup with plenty of umami using five kinds of mushrooms. Mushrooms are full of umami. When mushrooms are cooked as ingredients, the taste is deepened due to the synergistic effect with the soup stock’s umami. MISO SOUP WITH EDAMAMEWe introduced you to a stylish and luxurious miso soup that looks like potage soup. Moreover, it is cold miso soup. A recipe as expected from popular specialty stores, they use ingredients that are not normally used in miso soup, such as watercress and corn, to make it exceptionally delicious. FRIED TOFU AND SESAME PASTE SPREADFried fried tofu is also popular as an ingredient in miso soup. You can eat it as a side dish, or can be a gorgeous topping of miso soup. FAQQ: I have never tried cooking miso soup. Am I qualified for this course?A: That won’t be a problem at all! We will go through the basics of miso soup making. Even if you have zero experience, you can jump straight into learning professional skills, sparing yourself from any detour!Q: I don’t have any special Japanese equipment at home. Will I have to spend a fortune on cooking tools?A: Nope! Naturally, as the course is based on professional Japanese methods, there will be some culinary equipment you can’t readily source outside of Japan. But don’t worry, that’s why we’re here. We carefully adapt our content to English speaking countries’ environments. Alternative tools and ingredients are shown throughout the course.Q: Is the course taught in English?We partner up with local authentic ramen master. To bring out his strengths, all the videos are shot in Japanese. Hence, the video lessons are taught in Japanese with English subtitles.
