"A really interesting tofu making course. I learnt everything I needed to know, and came home with really tasty tofu afterwards!
I recommend it to everyone who cooks with tofu, silken or firm, and wants to make less plastic waste, and have tofu a lot cheaper! it tastes nicer than store bought, too.
Thank you Sachiko!"
A J Le Brun,
Tofu Making class, Bristol
An article for The Guardian newspaper leading up to the Shojin Ryori event for Guardian Members held at Warehouse Cafe, Birmingham, Jan 2016. Written by Sachiko Saeki and Pak-Keung Wan