Discover umami: Vegan sushi

Why vegan sushi?

Many omnivores seem to dislike vegan food because it is associated with a sacrifice, especially in terms of taste. Fish is to sushi what the violin is to an orchestra. So why not let the other instruments shine instead of imitating a violin when none is available? That's exactly what we want to achieve for the humble vegetable - by putting the spotlight on umami.

We, Christine (Fermentable) and Janine (Pekopeko), have our roots in Japanese culture and have grown up with the experience that vegetables are just as much a highlight in a meal as meat or fish. Although we are not vegans ourselves, we would prefer maitake tempura to steak any day.

The umami flavor is what draws many of us to animal products. We want to show you how you can use umami-containing ingredients and enrich your vegetables with a depth of flavor that makes them just as exciting as meat or fish. How do we do that? An important piece of the puzzle is the technique of fermentation and ingredients from Japanese cuisine, such as miso and koji.

Other activities besides dinner will teach you that almost everything tastes better when umami is taken into account.

The dinner includes:
Welcome aperitif with a drink
7 courses with vegan sushi
Miso soup
Seasonal salad
Dessert buffet
Homemade soft drinks and Japanese tea are included
Wine, beer and spirits are charged separately

And: Lots of tips & tricks for vegan umami, incl. PDF handout