Zero Waste Cooking Class in Kamakura Using Sustainable Soy

An ingredient that is responsible for many typical Japanese dishes, soybeans are a staple crop in Japan. You may be familiar with soy products such as tofu (which comes in many shapes and forms) or the divisive and gooey natto. These feature as part of everyday meals throughout Japan, but throughout the production process a significant amount of the soybean is wasted. This zero-waste workshop in Kamakura aims to change the amount of soybean waste that is generated from making various soybean products. Discovering creative zero-waste recipes and environmentally friendly solutions is a great way to do what you can towards sustainability.

Immerse yourself in all things soy! This experience is hosted by passionate cooking instructors who aim to reduce food waste and promote sustainability through zero-waste cooking. Using all aspects of soybean (or any ingredient) contributes to a sustainable and environmentally friendly practice. Learning how to get the most out of your ingredients, your host will guide you through different recipes to transform sustainable soy products such as soy milk and okara (soy pulp) into delicious and nutritious food!

Following step-by-step recipes, you will use okara to make some healthy granola, create your own crunchy soy crackers, and also learn how to make jiggly soy pudding using soy milk. By adjusting the number of ingredients in each recipe, you will learn how to adjust the soy products to create the perfect texture and taste balance to best suit your preferences. Along the way, you will discover other uses for various soy byproducts as well as different cooking techniques to maximize your ingredients and reduce waste. You get to taste your creations and will be able to easily recreate all recipes at home.