Japanese Spring Foods Macrobiotic Workshop (Vegan)
dim. 31 mars à 10:00
Enjoy a catered meal + learn about Japanese spring produce! DESCRIPTION: Towards the end of March, you're going to be seeing new fruits and vegetables in stores that'll leave you scratching your head wondering what they are, how to use them, and what they taste like. You'll also be visiting restaurants where you're curious about what's new on the menu, but too shy to order something you're not sure you'll like! In this workshop, you'll get a chance to taste new produce in a scrumptious meal, learn what they are, their health benefits, and how they're used. (If you don't know what takenoko, nanohana, shintamanegi, shingobo, fuki, and iyokan are, you're going to want to come to this.) I [Katheryn] will also be doing a mini presentation on macrobiotic concepts so you'll understand why Japanese people are passionate about seasonality and the meaning behind the way they eat. By the end of the meal, you'll leave confident in choosing what you like in restaurants and in grocery stores, and inspired by a new way of thinking. INCLUDES
Catered macrobiotic meal using Spring produce (the meal will be vegan) DATES/TIMES
Sunday, March 31st from 5pm-7pm: "Dinner & Learn"
Monday, April 1st from 11am-1pm: "Lunch & Learn" REGISTRATION
This workshop is in collaboration with Best Living Japan - there will be a limited amount of spots so please pre-register (and invite your friends!) via the Best Living Japan webpage, here: https://bestlivingjapan.com/macrobiotic-cooking/ See you, there!
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