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Vegan Cheese Cookbook Tokyo Book Launch Events

November 8, 2019 By admin Leave a Comment

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vegan cheese cookbook tokyo book launch events 2019

Hi everyone! My very first cookbook, Vegan Cheese was launched at the end of September in Japan, this year. (*Please note that the book is available only in Japanese as of now. We are looking into an English version in the future.)

It is the first of its kind and to celebrate it, I am going back to Tokyo for a series of book launch events. Here are the lists of the events being held in order of date. If you live in the Tokyo area and are interested in attending, I would be honored to have you. Hope to see you there!

1. VEGAN CHEESE BOOK LAUNCH CELEBRATION – Vegan Cheese Demo & Samples, Q&A  *Sold Out!!

To celebrate the very first vegan cheese book launch in Japan, my publisher is hosting a vegan cheese demo & sampler course event at Bag One, a book cafe in Shibuya! I will be demoing two of the vegan cheese recipes from my cookbook, which are vegan herbed feta cheese and mozzarella. Samples of the demoed cheese, as well as three other vegan cheese dish samples will be served. There will also be a Q&A session at the end to answer any questions.

■Date & Time
Nov. 24th 1:00pm – 3:00pm(duration will be 1 hour and a half to 2 hours depending)

■Location
BAG ONE 2F (Book Cafe)
〒150-0046
1-chome-4-8 Shoto, Shoto East Building, Shibuya, Tokyo(approximately 7min walk from Shibuya Station)
TEL03-5738-8991
https://bagone.jp/

■Ticket Price
5,000yen + mandatory 1 drink order
The ticket price includes a copy of my cookbook Vegan Cheese(2,000yen+tax) + petite 6 course sampler
I will be signing books upon request.

■Demo & Sampler Menu
・Vegan Herbed Feta Cheese – demo & samples
・Brown Rice Rejuvelac (used in making vegan mozzarella) – demo & sample shot
・Vegan Caprese Salad – demo vegan mozzarella, caprese salad samples
・Vegan Parmesan French Fries – no demo, samples only
・Vegan Mac & Cheese – no demo, samples only
・Vegan Dried Fruits Cheese – no demo, samples only


2. Vegan Cheese Course Dinner & Talk at Hanamame

Hanamame is a farm to table Izakaya in Nakameguro, which sources produce from local farmers (*Please note Hanamame is not an all vegetarian or vegan Izakaya.). Hanamame will serve a special curated vegan cheese course dinner for this event, using the vegan cheese recipes from my cookbook. While you enjoy the dinner, I will talk about my cookbook and its recipes, vegan and plant-based lifestyle and current trends in Los Angeles, and would be happy to answer any questions.

■Date & Time
Nov. 27th 7:00pm – about 9:30pm

■Location
Hanamame http://www.hanamame.net/
2 Chome-10-8 Kamimeguro, Meguro City, Tokyo 153-0051

■Ticket Price
6,000yen + tax (includes one free drink)

■Reserve Your Spot (max 10 spots)
To RSVP, please email me at info@marikosakata.com, or message me on instagram @marikosakata or on Facebook. Reservation is required to reserve your spot.

  乳製品を使わないヴィーガンチーズ VEGAN CHEESE mariko

3. Vegetable Cooking Studio Special Event: Vegan Cheese and Wine Stand-Up Dinner Party with Mariko🍷

Renowned vegetable cookbook author Izumi Shoji’s Vegetable Cooking Studio is the first dedicated all vegan and plant-based cooking class studio in Japan. Come join me at her Vegetable Cooking Studio, as I will be cooking up vegan cheese dinner for the guests from recipes from my cookbook. Enjoy the vegan cheese dinner with wine. I will talk about my cookbook and its recipes, plant-based life in Los Angeles, and will be happy to answer any questions.

■Date & Time
Nov. 30th, 7:00pm – 9:00pm

■Location
Shoji Izumi Vegetable Cooking Studio
45-4 Ōyamachō, Shibuya City, Tokyo 151-0065

■Tickets
8,500yen+tax (9,350yen)
The ticket price includes vegan wine and drinks.
*Please note that the tickets must be purchased in advance to reserve your spot.
*Discounts available for Shoji Izumi Vegetarian Cuisine Salon members.
Premium members 6,000yen+tax (6,600yen)
Regular members 7,000yen+tax (7,700yen)

■Maximum Guests
30 guests

■Menu 
・Cheese Board (3 kinds of cheeses with charcuteries)
・Carrot Lox and Cream Cheese Bruschetta
・Broccoli Cheddar Soup
・Beets and Herbed Chevre Salad
・Lasagna Roll Ups
・Cream Cheese Chocolate Truffles
・Tiramisu
*Everything on the menu is vegan.
*Menu is subject to change.
*This is a stand-up dinner party. I will be cooking in a live kitchen style. There will be no demo of vegan cheese making as this is not a cooking class.

*If you would like to purchase my cookbook, Vegan Cheese on the day of the event, please let us know when you reserve your spot via e-mail.

■Reserve Your Spot
If you can read and write Japanese, the reservation link is below.
http://shoji-izumi.tokyo/?p=17335

Otherwise, please email me at info@marikosakata.com, or message me on instagram @marikosakata or on Facebook, and I will assist you with the sign up process.

 

4. Vegan Cheese Collaboration Night🍷 Vegan Cheese Stand-Up Dinner Party

To celebrate the launch of my cookbook Vegan Cheese, I will be teaming up with cooking class instructor Takako Nikaido, and Nozomi Jinguji from vegan and gluten-free sweets shop, Upbeet Tokyo for a vegan cheese stand-up dinner party.

I will demo two vegan cheese recipes from my cookbook, and Takako will serve dishes using various vegan cheeses from my book. Nozomi will serve vegan cheesecakes using my vegan cheeses from the book.

■Date&Time
Dec. 2nd, 7:00pm – 9:00pm

■Location
Nu Dish Deli & Cafe
4 Chome−8−4 Mihara Building 1F, Ginza, Chuo City, Tokyo
https://www.nudishcafe.com/

■Tickets
7,500yen or 8,500yen for all you can drink wine
*If you would like to purchase my cookbook, Vegan Cheese on the day of the event, please let us know when you reserve your spot.

■About Takako Nikaido
Founder of Takako’s Kitchen. Takako lived in six countries, such as the United States, and in the Middle East and Europe for 18 years. From her rich experience in living abroad, she teaches cooking classes of the cuisines of the countries she has lived in, as well as entertaining. Her vegetarian and vegan dishes from around the world are especially popular amongst many of her catering clients and classes she holds.

■About Nozomi Jinguji
Vegan & Gluten-Free Sweets UPBEET CEO. After graduating university, Nozomi worked for an airline company. As she traveled around the world, she experienced the greatness of breakfast. In November 2013, Nozomi opened Eggcellent in Roppongi Hills. As a COO, she expanded Eggcellent into four locations. In 2018, Nozomi started Upbeet, a vegan and gluten-free sweets shop. She continues to strive on spreading the options for food, “the freedom in choice of food” in Japan.

■Reserve Your Spot
Please email me at info@marikosakata.com, or message me on instagram @marikosakata or on Facebook, and I will assist you with the sign up process.

If you have any questions about these events, please e-mail me or leave a comment.

Looking forward to having you!

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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marikosakata

Ying and Yang☯️ My utmost respect to Stacey A Ying and Yang☯️ 
My utmost respect to Stacey Abrams. The word “inspirational” does not quite cut it.
Testing a couple of vegan cheeses🌱🧀 We’ll Testing a couple of vegan cheeses🌱🧀 We’ll see how they turn out🧐
Hope everyone had a lovely holiday season😊

新しいヴィーガンチーズを研究中✨さて仕上がりはどうなるかな?

ヴィーガンチーズのオンラインオンデマンドクラスにご興味のある方はプロフィールのリンクからどうぞ🙇🏻‍♀️
Getting ready to cook some gluten free 100% buckwh Getting ready to cook some gluten free 100% buckwheat soba for New Year’s Eve🍜 It’s a Japanese tradition to eat soba on New Year’s Eve for good fortune and longevity for the coming new year. Probably one of my favorite traditions, because it gives me another excuse to eat noodles🍜💕 I’ll have my bowl of soba to wish everyone good fortune and longevity🙏🏼✨
Happy New Year’s Eve! 

アメリカはまだ大晦日なので、年越しこれから年越し蕎麦を🍜少し自宅から遠い日系マーケットに行く機会がコロナで今年激減したので、大事にとっておいた十割蕎麦を年越し蕎麦に✨

日本の皆様、明けましておめでとうございます🎍2020年はコロナで未曾有の一年で、日本にも一時帰国できませんでしたが、その分オンラインクラスやオンデマンドクラスを通して皆様にお会いでき、又お陰様で増版、台湾語と韓国語版も出版され、実りも大変多い一年でした。昨年は大変お世話になりました。本年も何卒宜しくお願い申し上げます🙇🏻‍♀️
Uplifting a gloomy Monday with this plate of raw v Uplifting a gloomy Monday with this plate of raw vegan cheddar cheese🌱🧀 Hope everyone in LA us staying dry🌧

ロサンゼルスには珍しく今日は一日中雨🌧熟成していた太陽のようなローフードヴィーガンチェダーチーズをおやつに気分転換🌱🧀
Enjoying some post Christmas treats and probably g Enjoying some post Christmas treats and probably going to pass out from sugar crash🎄😝

クリスマスツリーのライスクリスピートリーツ(スピルリナ入り)🎄来年は抹茶味で緑色にしたいけれど、夫が抹茶味あまり好きではないので、レシピ2倍でプレーンと両方作らないといけないかな?
Merry Christmas everyone💚 I made some minty ric Merry Christmas everyone💚 I made some minty rice crispy treats this year, and this may very well become one of our yearly tradition🎄Tastes like crunchy York peppermint patties💕 Hope everyone is having a wonderful Christmas✨

ミント味のライスクリスピートリーツ💚ライスクリスピートリーツは幼少の頃にニューヨークで出来立てを食べて以来大好きなお菓子ですが、高カロリーなので特別な日にしか作りません😅今年はミント味にアレンジしてみたら、これまた美味し過ぎて毎年恒例になりそうです✨
When we decorated our tree earlier this week, we w When we decorated our tree earlier this week, we were a bit short on ornaments, but we were able to get extras just in time🎄✨ Listening to Mariah, my QUEEN and tree trimming now❄️ Merry Christmas and happy holidays everone✨

クリスマスツリーの飾りが先日少し足りなかったので、オーダーした追加の飾りがギリギリイブの今日届きました❄️毎年恒例のマライヤ・キャリーやマイケル・ブーブレを聴きながらツリーの飾り付け🎄皆様素敵なクリスマスをお過ごしください✨
Testing out my Waring blender for vegan cheese mak Testing out my Waring blender for vegan cheese making😊 Not gonna lie, it’s no Vitamix, but it does a good job👍🏼

最近お気に入りの普通のミキサーで試しにヴィーガンチーズ作り🌱🧀勿論バイタミックスには負けますが、なかなかの出来👌🏼
The homemade ornaments we made yesterday worked ou The homemade ornaments we made yesterday worked out great on our newly delivered white Christmas tree🎄Orion’s ornament hanging above my husband’s favorite ornament from his childhood, a vintage snoopy ornament circa 1981. I love the look of this vintage Hallmark panorama ball ornament. I may need to add some more from eBay. Happy holidays everyone❄️

昨日作った手作りオーナメントを白いクリスマスツリーに飾り付け🎄夫の幼少の頃のお気に入りのスヌーピーオーナメントと一緒に❄️1981年の物でヴィンテージのホールマークのオーナメントなんですが、中がダイオラマになっていて、ストーリー性があって面白いんです✨これから毎年一つ、他のバージョンを足していこうと思います😊
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