Holly Davis – The Art & Alchemy of Japanese Wholefoods

Holly Davis – The Art & Alchemy of Japanese Wholefoods

Would you like, the use of wholesome Japanese ingredients, demystified?

The knowledge and skills this course provides, will surely, increase your confidence, in the making and enjoyment of eating these insanely delicious and nourishing foods

If you love eating Japanese food but prefer not to eat, additives and highly refined sugars, learn from me, how to make a wide range of delicious, satisfying, Japanese style dishes.
These are dairy, gluten and refined sugar free and predominantly, plant based.
All made with, additive free Japanese wholefood staples; to provide dense nutrition and optimum digestibility.

Learn to make meals your whole family will enjoy for, breakfast, lunch, dinner, a quick supper, a snack and some, you could offer at festive events and dinner parties.

Make these with, wholesome grains, beans, including tofu & tempeh, a wide range of vegetables, small amounts of the highest quality meat, fish and egg recipes too. Learn a range of quick and easily made dressings, sauces, marinades and condiments; to excite palates, create quick pickles, ferments and seaweed dishes, to nourish and delight.

This course is also likely to fulfil your needs, excite and delight, if…

• You would love a better understanding of what wholesome Japanese foods are, where to buy them and how to prepare them, simply, at home.
• You want to expand your cooking skills, understand how to adjust flavour, so all the dishes you present are well balanced
• You have good quality Japanese ingredients you love but you only know one thing to use them in and you would like to expand your repertoire.

I am a wholefood* chef, author and educator, with a special interest in fermentation. I have had a lifelong fascination with Japan, its customs, arts, crafts, people, nature, traditional foods and ferments.

I became enamoured with macrobiotics and the concept of ‘food as medicine’ engendered by it, when I was just fourteen. When applied to eating, macrobiotics is a means for, understanding the energetic properties of foods and what is appropriate, for your immediate circumstances.

I spent my 23rd year in Tokyo, working, and studying macrobiotics; revelling in all that was unknown to me. After coming to Australia, Willem Venter (1958-1991) and I co-founded Sydney’s, Iku Wholefoods Kitchen in 1985. I sold in 1997. We founded Iku, based on our shared love of Japan and macrobiotic principles. We pioneered hand made, organic wholefoods. If you ate there, you will likely recognise some of the dishes within the course. At the start, Iku served small amounts of dairy, fish and eggs and since this is how I continue to eat, the course recipes reflect that. If you prefer to eat as a vegetarian or vegan, all the recipes taught can be adapted to suit.

I have spent all the years since Iku, expanding my knowledge of and refining my use of Japanese wholefood ingredients, always with the aim of making, enticing, nutritious and digestible meals. In this course, I will pass on some of my understanding, so that you may enjoy a little of what these delightful foods can offer, you and your table.

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