[null, null, {"document_url": "https://veganroninunderground.wordpress.com/category/gluten-free/", "unformatted_src": "https://gallery.mailchimp.com/3a22c06ca291612428c200de7/images/e9f5e6b7-56fc-4504-8889-ccc4b6e8a4f4.jpg", "src": "https://gallery.mailchimp.com/3a22c06ca291612428c200de7/images/e9f5e6b7-56fc-4504-8889-ccc4b6e8a4f4.jpg", "formatted_filename": "e f e b fc ccc b e a f", "rendered_width": 300, "rendered_height": 225}, null, {"document_url": "https://veganroninunderground.wordpress.com/category/gluten-free/", "unformatted_src": "https://gallery.mailchimp.com/3a22c06ca291612428c200de7/images/ff29e460-beb6-472d-9861-4124f89d7b68.jpg", "src": "https://gallery.mailchimp.com/3a22c06ca291612428c200de7/images/ff29e460-beb6-472d-9861-4124f89d7b68.jpg", "formatted_filename": "ff e beb d f d b", "rendered_width": 300, "rendered_height": 200}, null, {"document_url": "https://veganroninunderground.wordpress.com/category/gluten-free/", "unformatted_src": "https://gallery.mailchimp.com/3a22c06ca291612428c200de7/images/50fd1694-a790-4bfa-a1dd-c3310b5350bf.jpg", "src": "https://gallery.mailchimp.com/3a22c06ca291612428c200de7/images/50fd1694-a790-4bfa-a1dd-c3310b5350bf.jpg", "formatted_filename": "fd a bfa a dd c b bf", "rendered_width": 300, "rendered_height": 300}, null, {"document_url": "https://veganroninunderground.wordpress.com/category/gluten-free/", "unformatted_src": "https://gallery.mailchimp.com/3a22c06ca291612428c200de7/images/3a85c8e0-01b3-4a2b-87f4-0c787af5a971.jpg", "src": "https://gallery.mailchimp.com/3a22c06ca291612428c200de7/images/3a85c8e0-01b3-4a2b-87f4-0c787af5a971.jpg", "formatted_filename": "a c e b a b f c af a", "rendered_width": 300, "rendered_height": 300}, null, {"document_url": "https://veganroninunderground.wordpress.com/category/gluten-free/", "unformatted_src": "https://scontent.cdninstagram.com/t51.2885-15/s640x640/sh0.08/e35/22426868_1499832890083848_8452273099092525056_n.jpg", "src": "https://scontent.cdninstagram.com/t51.2885-15/s640x640/sh0.08/e35/22426868_1499832890083848_8452273099092525056_n.jpg", "alt_text": "The reason I only give example Japanese menus is because of this: seasonal veg I get the day before supper clubs. This is from NamaYasai, a Japanese vegetable farm. This week we have Japanese aubergine, daikon (with leaves!!!), chrysanthemum leaves, fresh edamame, pickled red Japanese turnips, and mustard spinach. What delights I have to play with! \ud83d\udc9a\n\ud83c\udf1f\ud83c\udf1f\ud83c\udf1f\ud83c\udf1f\ud83c\udf1f\nLots of people have asked me about supper clubs this month. The reason there have been so few is because I've been doing many private supper club parties: birthday groups, friends, work outings, family get together, etc with Japanese, board games, breakfast, and custom nights.\n\ud83c\udf71\ud83c\udf71\ud83c\udf71\ud83c\udf71\ud83c\udf71\nIf you would like to suggest a supperclub date or book a private party in November, ask now! There is a limited window and many exciting things happening \ud83d\ude18 x Jhenn", "rendered_width": 640, "rendered_height": 640}, {"document_url": "https://veganroninunderground.wordpress.com/category/gluten-free/", "unformatted_src": "https://scontent.cdninstagram.com/t51.2885-15/s640x640/sh0.08/e35/22220722_488180194879005_2505127778056142848_n.jpg", "src": "https://scontent.cdninstagram.com/t51.2885-15/s640x640/sh0.08/e35/22220722_488180194879005_2505127778056142848_n.jpg", "alt_text": "Some photos of the sold out @nomadrdguk Pop Up! Thank you for all the love!\n*The first photo is actually the 4th course: Inari zushi boats, sweet potato cones and shiso onigiris with daikon (yuzu), cucumber (garlic) and radish (Japanese quince) pickles. Served with kabocha and lotus root miso soup (not pictured) *Me being very excited!\n*1st course: gomadofu with wasabi and soy-mirin dressing\n*2nd course: Kelp simmered daikon with white miso yuzu sauce, stir fried lotus root,\"buttered\" enoki mushrooms, koyadofu, chilli pickled shiitake, seaweed and carrot salad with sweet sesame dressing, pumpkin korokke (croquettes) with toasted pumpkin seeds (not pictured).\n*3rd course: apple ginger teriyaki seitan skewers, gobo kinpira- burdock & carrot stir fry, sesame ginger taro, turnip steak, murasaki purple potato crisp. *Dessert! Yuzu cake with azuki bean filling, maccha meringue, nashi (Asian pear) jelly, sesame brittle, physalis.\n*Look at that hungry group concentrating on the next course.\n*New chopstick rests & plates by @suedickensonceramics \ud83d\udc99 (these were commissions- get in touch to order something special!)\n#vegan #reading #veganreading #rdg #popup #popups #japanesefood #veganjapanese #japanese #washoku #teriyaki #seitan #ceramics", "rendered_width": 640, "rendered_height": 640}, {"document_url": "https://veganroninunderground.wordpress.com/category/gluten-free/", "unformatted_src": "https://scontent.cdninstagram.com/t51.2885-15/s640x640/sh0.08/e35/21820096_271423746705281_7170295777225342976_n.jpg", "src": "https://scontent.cdninstagram.com/t51.2885-15/s640x640/sh0.08/e35/21820096_271423746705281_7170295777225342976_n.jpg", "alt_text": "Today was the London Washoku World Challenge qualifier put on by the Japanese government to promote traditional Japanese food (a UNESCO heritage) around the world. It's for non-Japanese, Japanese chefs. I was selected as one of nine contenders in the UK/EU. I entered traditional Buddhist cuisine (#vegan #shojinryori) in a fish contest and still got in. I was also the only woman. It was probably the most nervous I've been since first moving to Japan in 2002. \nI didn't win the European final to compete in Japan, but I got good feedback on improving. AND 7 Michelin-starred Chef Yoshihiro Murata (who trained Heston Blumenthal and Rene Redzepi in Japanese cuisine) ate my food.\nFeeling proud to be recognised for my years of work. It's nice to feel validated and I'm relieved its over! Thanks to everyone who continues to support the Japanese nights and has helped hone my skills! \ud83d\ude19", "rendered_width": 640, "rendered_height": 455}, null, null]
I hope 2016 brings you lots of joy and lots of good food! I recently resigned from my head chef position to focus primarily on supper clubs and cooking classes. I hope you can experience these yourselves this year!

Here are all the events happening in January, with special meals and prices. There will be no supper clubs in February, as I will be in Asia doing more culinary training. Gluten-Free Vegan Japanese Dinner

The most popular multi-course night made gluten-free. Expect some new dishes like kabocha korroke curry rice and some from the Japanese cookbook I’m working on.

Sun 10 Jan: Book here. Macaroni Monday

Start the week out right with a bowl of comforting creamy macaroni. Why not top it with a selection of toppings like homemade kimchi or spicy broccoli? A relaxed evening with good company.

Mon 11 Jan: Book here
Mon 25 Jan: Book here (Burn’s Night Special) Bibimbap & Board Games

A supper club tester that is booking up quickly! Enjoy bibimbap, a Korean rice dish with oodles of toppings (along with nibbles and dessert), while our Games Master teaches you some amazing new board games. We are lucky to be living in the “Golden Age of board games”, where you are involved at every moment and friendships aren’t compromised.

Wed 13 Jan: Book here
Wed 20 Jan: Book here
Sun 31 Jan: Book here Vegan 4-course Japanese Dinner

There are two more dates for the amazing 4-course Japanese Night (not gluten-free). Try dishes you can’t find in restaurants like sesame “tofu” and konnyaku takoyaki. Bring a friend and come hungry!

Tue 19 Jan: Book here
Sat 23 Jan: Book here

I use Social Belly, a London-based start up, for bookings.They are focused on making new friends over the food. How great is that? You can also find some listings on EatWith.






You asked for it: the Japanese gluten free night! Perfect way to start the new year. And it’s lunch time, so you still have times to play with your friends in the evening!

I wanted to keep the theme of real Japanese food you can’t find in restaurants. I’ve had a lot of fun deliberating the extensive menu as I had so many ideas, so I hope you will agree that this is a magnificent five-course meal for all tastes!

Vegan, gluten-free, five-course Japanese menu:

Lotus chips, yuzu spinach salad, seared daikon, ginger-miso aubergine and Japanese potato salad.

Tofu course: fresh tofu, yuba, agedashi dofu, ganmodoki (Buddhist tofu patty), tofu sesame salad

Tempura zaru soba with all the fixin’s

Traditional meal ender of mixed miso soup, rice and fresh pickles.

Sesame brittle and daigaku imo (candied sweet potatoes fries).

When: Saturday, 25 January 2014, 1-4 pm





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