Cooking class in Berlin: Japan's vegetarian cuisine

Discover the fascinating world of Japanese cuisine — light, harmonious and perfect for everyday use. In this special cooking class, Risa Nagahama shows you how to conjure up simple, vegetarian dishes using authentic techniques and ingredients.

menu

• Amuse: marinated celery and pepper skewers with miso yoghurt
• Starter: Roasted vegetables with vegan yuzu mayonnaise
• main course:
  • Japanese omelet with ponzu radish
  • Rice with furikake
  • Miso soup
• Dessert: Daifuku mochi with white bean paste and raspberry

Content of the workshop

In our cooking class, you will learn how to work precisely with a knife, how to wash and cook the perfect rice and how to cook vegetables harmoniously according to the yin-yang philosophy. Together, we'll dive into the techniques to make tamagoyaki (Japanese omelet), form traditional onigiri rice balls, and make sweet daifuku mochi with delicious filling. A culinary experience that not only tastes good but also makes cooking fun!

Risa Nagahama

Risa Nagahama, born 1983 in Tokyo, moved to Paris at the age of 23, where she worked in one of the city's most renowned Japanese restaurants. In a café, she met photographer Jörg Lehmann by chance, with whom she spent four years in Paris. Today, the couple live in Berlin and work together in their photo studio — it was here that Risa discovered her great passion for cooking. Today, Risa Nagahama is a well-known cookbook author and food enthusiast who is happy to share her great knowledge with interested fans of Japanese cuisine.

A special highlight: You can serve your dishes on an exclusive collection of Japanese tableware, which is normally only used for photo shoots. This makes your creations an experience not only in terms of taste but also visually.