Japanese Vegetarian Cooking

Japanese cuisine is a delicate blend of flavors, with the season often reflected in the ingredients.

Tofu plays a key role in much of Japanese food, and it takes center stage in this class devoted to Japan’s vegetarian side.

Students watch as instructor Hema Parekh shows how to prepare eight of her favorite Japanese dishes from her cookbook The Asian Vegan Kitchen.

The group will then sit down to enjoy the freshly cooked dishes for lunch.

Please inform the instructor of any dietary restrictions.

Sample Menu

  • Tofu teriyaki steak with shiitake mushrooms 
  • Stir-fried burdock and carrot
  • Spinach in a sesame dressing
  • Braised potato and onion
  • Miso soup with silken tofu and vegetables  
  • Mushroom mixed rice

Hema Parekh is a nutritionist, chef and author with several cookbooks on Indian and Asian vegetarian and vegan cuisine to her name. She has taught Asian cooking at the Club and elsewhere in Tokyo for many years. She has also cooked for visiting heads of state and members of the imperial family.


  • Sep 22
  • 10:30am–1pm
  • Off-site (nearest station: Ebisu)
  • ¥9,990
  • Non-Connections members are charged an additional registration fee of ¥3,500 (waived for Connections members).
  • Cancellation deadline: Sep 15
  • Contact the Connections Office about class availability after registration has closed.