Date and Time
(A) Thursday 13 May 18:30-20:30 (BST)
(B) Friday 14 May 15:30-17:30 (BST)
(C) Friday 14 May 18:30-20:30 (BST)
(D) Saturday 15 May 11:00-13:00 (BST)
Please state your 1st and 2nd choice when booking
Booking Details
Booking essential – book online here
Price: £35*
*The price includes postage and tuition fee. UK-resident participants will receive a complimentary ingredient package courtesy of Clearspring (worth £24.00).
Priority booking for Japan Society members and their guests until Friday 29 April
In order to allow us to support participants to achieve success in their cooking, numbers are limited to 12 per workshop. Early booking is recommended.
Japan Society is delighted to partner with Clearspring and London-based chef Atsuko Ikeda to offer members a special online workshop.
In recent years, there has been a rise in interest in seaweed for its multifaceted benefits thanks to environmental and sustainability awareness in addition to the popularity of Japanese food. Appreciation of this mineral-rich foodstuff has grown and a greater variety of seaweed products is now available in the UK. However, knowledge of different types of sea vegetable and their uses is still not widespread.
For this special Japan Society workshop, Atsuko has created new recipes using different kinds of seaweeds such as nori, arame, wakame and kanten (agar), all of which are available in the UK.
UK-resident participants will receive a package* containing a variety of seaweeds and seasonings courtesy of
Clearspring to make 4 vegan dishes:
• Sashimi kanten (sea vegetables) with sumiso (vinegar miso)
• Seaweed and spring onion pancake
• Shira-ae (mashed tofu salad) with arame
• Matcha mousse dessert made with agar and kuzu
Participants will need to provide their own fresh ingredients and cooking utensils. Details will be provided.
*Please note that unfortunately we can send the Clearspring ingredient package to UK addresses only.
Atsuko Ikeda has been sharing her knowledge and techniques of Japanese cooking with a series of classes, which introduces family favourites, alongside the art of sushi making.
Her classes are informal and interactive, resembling more of a dinner party with friends than a classroom lesson. Her down-to-earth and unpretentious approach to cuisine combined with her talent to create delicious, simple to prepare, beautiful meals perfectly impart the Japanese philosophy of elegance and simplicity.
Apart from teaching at
Atsuko’s Kitchen, Atsuko also regularly conducts classes at Divertimenti, and other cookery schools across the UK. A photography graduate from the London College of Communication, Atsuko is a certificated nutritionist from the College of Naturopathic Medicine. She studied the art of Shojin Ryori (a healthy vegan cuisine derived from Japan’s Buddhist origins) from the Japanese Buddhist Cuisine and has also received professional training in Wagashi (Japanese confection) and Kazari sushi-making.
If you have any questions, please call the Japan Society office on 020 3075 1996 or email us at: events@japansociety.org.
Photograph: Atsuko Ikeda
In association with:
Booking Info
- You should receive an automated email from the Japan Society to let you know that your booking request has been registered. Please note that your booking is pending while we check your details and you will receive a further email once your booking is confirmed.
- For online events, we will send you the zoom links and details to attend the event closer to the date.
- If you don't receive any confirmation emails or links, please check your spam folder or email events@japansociety.org.uk.
