In honor of sakura (cherry blossom) season, we will be delving into the amazing world of veggie-forward Japanese food and culture! Join us to learn about rolling your own sushi, learning new techniques to incorporate abundant tomatoes and peppers into dishes, building a bowl of ramen from scratch, how to add depth of flavor to your broths, and growing, purchasing, or foraging your own ingredients to build veggie-forward Japanese dishes at home.

We will discuss everything from seasonal living and eating, Japan’s 72 micro seasons, tsukemono (pickled things), edible flowers, to how the principle of five impacts building a meal. There will also be book and resource recommendations, recipe-sharing, show and tell with some fun kitchen gadgets, a Q&A, and a live sushi + inarizushi making demo at the end.