Vegan & Gluten-Free Japanese Onigiri Cooking Class in Tokyo

課程介紹

Practical, portable, and comforting, onigiri are a staple for Japanese students, businesspeople, and travelers alike. These pressed balls of steamed rice, often filled or topped with condiments, may look simple, but once you learn their cultural significance, history, and a few essential tips and tricks, you’ll never see this classic Japanese food the same way again.

In this gluten-free and vegan cooking class, you’ll prepare a complete Japanese meal centered around onigiri, accompanied by soup, a pickled dish, and a side dish. Beyond cooking, you’ll also discover the richness of Japanese food culture, dietary traditions, and everyday eating habits, guided by an experienced Japanese chef and restaurateur.

You’ll make six varieties of onigiri: yaki onigiri (grilled rice balls brushed with soy sauce), vegan mentaiko filling (pollack roe style), vegan tuna with mayonnaise, dried pickled plum (umeboshi), shiso (an aromatic herb similar to basil or mint), and kelp seaweed filling.

Your host, Chiaki, is a professional chef who runs an organic products shop and a plant-based restaurant in Nagoya. Passionate about sharing her knowledge, she welcomes participants from all over the world and tailors her classes to various dietary preferences.

The class takes place near Nishi-Nippori Station, in a charming central area of Tokyo. It’s just a short train ride from Ueno or Akihabara, and after the class, you can stroll through the district’s lively retro streets, parks, and textile shops.

菜單

• Miso soup

You’ll be making six kinds of Onigiri: 

• Yaki onigiri (grilled rice balls brushed with soy sauce)
• Vegan mentaiko filling (pollack roe) 
• Vegan tuna and mayonnaise filling 
• Dried pickled plum (umeboshi) filling 
• Shiso filling (shiso is an aromatic leaf commonly used in Japanese cuisine, similar to basil and mint)
• Kelp seaweed filling

時間表

• 10:50 AM – Meet at the designated meeting point near Nishi-Nippori Station
• 11:00 AM – Welcome and introduction with organic tea
• 11:15 AM – Cooking session and tasting
• 1:30 PM – Conclusion of the cooking class