Japanese Vegetarian Cooking May 9, 2006

"Koshiki Yonemura is a chef and owner of Tanpopo Noodle Shop, a Japanese restaurant in Lowertown St. Paul which specializes in Japanese home-style dishes using traditional and locally grown organic ingredients."

"Japanese vegetarian cooking, known as Shojin Ryori, was developed and practiced by Buddhist priests, and as a result, there is an abundance of time-tested vegetarian recipes available for those eager to learn the craft. In this class, you'll gain insight into the different varieties of tofu, methods of preparation, and delicious recipes you can make at home. Organic Spinach Salad Tossed with Sesame Sauce; Sautéed Napa Cabbage in Spicy Vinaigrette; Hiyayakko (cold tofu with sesame sauce and scallions); Gan Modoki (deep-fried tofu balls made with firm tofu); Mountain Potato, Carrots, Peas and Shiitake Mushrooms."

Official Website: http://www.cooksofcrocushill.com/page704.aspx?objectid=6011