Menu of the Week: See the Summery Japanese Dishes We Made in Our MacroChef Cooking Class



The Japanese vegetarian cooking class which Fumiko Arao and I had been planning for months finally happened last Saturday (June 25th), and with 15 participants, we declared it a success. From a teacher’s perspective, cooking classes are a bit of a three-ring circus: at the same time as you are imparting information and answering questions, you are cooking a meal for a crowd (and it better turn out well if your credentials as a cook are to stand up!). This is the first time I’ve done a class with a co-teacher, and it was a great relief not to have to be responsible for every detail and every dish. I so appreciate Fumi’s depth of knowledge when it comes to Japanese food. It is also gratifying that we were able to raise $500, which was matched by an anonymous donor, for a total of $1,000. A check has already been sent to an agency which supports children impacted by the earthquake-tsunami in Japan’s Tohoku region.  If you would like to receive the recipes, I will send them to you for a $10 contribution, which will also be donated to the same agency (email me at for details). Thanks to everyone who participated, and especially to Gerard Lum, for photography (watch this space for a short video of the class), and to Bob Griffin for assistance in countless ways.  More photos after the jump…


Photo above, clockwise from top: goma dofu garnished with wasabi, tofu burger with ginger-kuzu sauce, dried daikon with arame and carrot, chirashi zushi, and turnip-carrot-napa cabbage amasake pickle in the middle. (All photos by Gerard Lum)

To make sushi rice, you need to cool the rice. Fumi stirs, while Kay fans.


I add sautéed veggies to the tofu for the tofu burgers, Bob and Brett look on.

Fumi mixes ingredients into the rice to complete the chirashi zushi.

Everyone serves themselves...

Hilarity, as we share a leisurely lunch.

One response

  1. ooh PLEASE share the recipe for that tofu burger! I’ve been trying a new veggie burger recipe each week and I haven’t found one yet that really works.

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