This gallery contains 15 photos.
I recently took my brand, NAKEDFOOD to Kyoto where I consulted for a smart luxury hostel and hotel group called “Piece”. The group is made up of hostels, Piece Hostel Kyoto, Piece Hostel Sanjo and premium hotel, 22 Pieces. Founder, Nobuyuki Tabata had a singular vision for the Piece Group in that it was built for “active travelers” to meet people from around the world and experience Kyoto beyond the surface at an affordable price. And that is truly the feeling when you walk through the cafe or the lobby. Interesting people stream in and out 24 hours a day with a ready smile and good vibe.
All private rooms have showers and toilets. From personal experience, the generously large beds with pure white bedding, so cleverly fit into a minimal space giving one the feeling of luxury, but on a budget. Also, if you like me are not fond of small spaces, you will appreciate the large window right above the bed and an equally large mirror opposite the bed to create an impression of even more space.
For this project, Piece wanted to launch a raw and cooked vegan bar food menu for its international and local guests. Although vegan food is available in Japan and is growing in popularity, it isn’t yet as established as it is in other countries. I was excited to be able to share what I know and spent a productive two weeks in Kyoto, training the staff on 4 popular NAKEDFOOD recipes. The recipes were:
I learned the basic dumpling recipe at the Matthew Kenney Raw Culinary Institute (back in the day before he sold it. In the original recipe, we used raw, young coconut flesh and spinach juice to make the dumpling wrappers but since it was impossible to find young coconut in Taipei, I experimented with other vegetables until I found that raw tomatoes were the perfect pairing for the piquant raw kimchi flavours inside. The other ingredients inside are cashew, sesame paste (always housemade), sesame oil and soy sauce. This dumpling recipe appeals to all kinds of palates as it is a combination of sweet, salty, sour and tart. They are perfect at wine tasting events, corporate receptions, wedding receptions, and canapé events.
Custom-baked slider buns, warmed on a drizzle of olive oil in a hot pan, dressed with pan-grilled eggplant, slathered with a staunch cashew cheddar cheese sauce, onions caramelized in coconut sugar and paprika until they melt into a gooey, sticky yumiony mass , fresh, crisp baby cucumber and buttery butter lettuce as the final addition. Moorish, delectable goodness.
The BBQ “pulled pork” burger is originally made with monkey-head mushrooms, the application process of which takes several days, a calm demeanour and good 80’s soft rock playlist, however we couldn’t find the mushroom in Japan and customs wouldn’t let us cart body-bag-sized containers over the ocean so we opted for tempeh. Funny thing, I had only started playing with tempeh in my home kitchen not even a few weeks prior to the project and after disliking it immensely figured out how to hide that iron-y taste. It is the greatest chameleon of ingredients since it sucks up the flavour of any spice and oil it is marinated with and does a clever little show of pretending to be meat. It was fun being challenged in finding a substitute and after several calls to Indonesian businesses in central Kyoto, we found a restaurant willing to sell us a magnanimous amount of tempeh that we kept in dry storage. And honestly, my beloved Japanese friends, you need to break up with Amazon. It’s a bit of a codependent relationship you have with Amazon.
Finally, cultured tree-nut cheese. The se cheeses are fermented, seasoned, airdried then aged. The flavours available will be red wine onion jam, original and lemon and rosemary. You can enjoy the dairy-free cheeses with superb fruit jams, fresh fruit and hearty French loaves!
My time in Kyoto was like a dream. It is one of the most gorgeous cities I’ve ever visited, the architecture is disciplined and elegant, the people sooooo warm and kind (spontaneous gestures of help for confused-looking foreigners abound ;), and beautiful serene, temples are a hop, skip and jump away. Check out Nison In Temple in Arashiyama. Once you bat your way past the tourist buses and fried chicken stands ruining the famed bamboo forest, Nison In is tucked away past some rice paddies and up a regal forested pathway. It truly was the highlight of the trip. I felt all the tension off my body as I strolled through the temple grounds, admiring the clean plumbing and spotless walkways. Haha, no seriously, check out the water pipes. I was amazed. Not a speck of moss or mold. Japan has completely captivated me and I am so happy that the vegan movement is growing there and that NAKEDFOOD is a part of it!
Join NAKEDFOOD’s Chef Prish as we learn how to cook healthy, delicious vegan dishes for you and your family. These recipes are designed to make you feel satisfied, energized and full of vitality! 歡迎您們參加裸食私廚的廚師Prish 舉辦的烹飪課程。您們將學習如何為自己和親愛的人做健康又美味的全素菜餚。這些食譜旨在讓您感到滿足，精力充沛!
In this workshop, Chef Prish will teach you how to make delicious appetizers for your next dinner party. These appetizers use only the freshest, seasonal ingredients and creatively focus on beautiful plating. Impress your guests with these beautiful, delicious and healthy appetizers. 在這個課程中，Prish廚師將教您如何為您下個晚宴做出美味的開胃菜。這些開胃餐點只使用最新鮮、符合時令的食材，還有創意的美麗擺盤。讓這些美麗、美味又健康的開胃菜給您客人留下深刻的印象吧。
I: kimchi gazpacho I: 泡菜冷湯
We will learn how to make a simple, probiotic-rich kimchi and then we will use the kimchi to make a creamy, protein-rich gazpacho with a fresh avocado, cucumber and apple salad. This recipe is the perfect appetizer because it prepares the palate for the entrée and it assists in better digestion because of the enzyme-rich kimchi. 我們將學習如何做出一個樸實、富含益生菌的泡菜，然後用這個泡菜做出富含蛋白質的泡菜冷濃湯，配以新鮮酪梨、黃瓜及蘋果沙拉。這道菜是個完美的開胃菜，因為它不僅能夠激活您的味蕾，讓您更好的品嘗主菜，且由於泡菜富含酶素，它也能夠協助消化系統
II: quinoa salad wrap II: 藜麥沙拉捲
This is a fibre-rich, iron-rich start to a meal with lentils, cherry tomatoes, grated pumpkin and a delicious spicy cashew-miso dipping sauce. This appetizer can also be eaten as lunch or brunch and can last in the fridge for a few days. 這是富含纖維和鐵的開胃菜，配以扁豆、小番茄、南瓜絲及美辣味的腰果味噌沾醬。這道開胃菜可以當午餐或早餐食用，並放置冰箱可保存幾天。
III: Dragonfruit Salad III: 火龍果沙拉
This appetizer is a perfect reflection of “tropical living”, using ingredients are that are local and familiar but in a totally unique way. We will make a salad cream of dragon fruit with ginger, lime, kaffir lime leaves, coconut sugar and on to that we will add freshly chopped jicama with cilantro cashew yoghurt. 這道開胃菜是”熱帶生活”的完美體現。它使用我們熟悉的在地食材，但作法完全獨特。我門是以火龍果、薑、萊姆汁、卡菲爾萊姆葉、椰子糖製作沙拉醬，再加入新鮮切碎的豆薯和香菜腰果優格。
Fall is a time to slow down, to start warming the body, a time to turn inwards and reflect in preparation for Winter’s hibernation. In our Fall class, we will learn three recipes that make use of beautiful, warming Indian spices and Fall vegetables to soothe and comfort the soul. 秋天是放慢生活節奏、開始暖身及向內反省於準備冬眠的季節。在我門的秋季課程中，我們將學習三種食譜。這些食譜使用美麗溫暖的印度香料及秋季蔬菜來舒緩及撫慰靈魂。
I: Baked Mushroom Tart I:烤蘑菇塔
This is a delicious, high-protein Fall dish. We will make the base out of macadamia nuts, olive oil and garlic. The filling will be a delicious combination of mushrooms, spinach, zucchini and a cream made out of sunflower seeds 這是一道美味及高蛋白質的秋季菜餚。我們會以夏威夷豆、橄欖油及大蒜製作底下的餅皮。內餡是以磨菇、菠菜、櫛瓜及葵花籽奶油的組合製作的。
II: Almond Falafel with Spicy Tomato & Fig Chutney 杏仁法拉費佐番茄無花果酸辣醬
A delicious, unique recipe that is easy and fun to prepare. Almonds are a rich source of calcium, magnesium and iron. We will use chickpea flour to coat the falafel and we will combine with a delicious, sweet and spicy chutney 準備這美味獨特的食譜是很簡單又好玩的。杏仁是鈣、鎂及鐵的豐富來源。我們將法拉 上鷹嘴豆粉，然後再配美味的印度酸辣醬。
III: Puer Tea-Smoked Tofu III: 普洱茶-燻豆腐
A beautiful, simple and elegant dish. We will learn the tea-smoking technique that elevates simple tofu to gourmet level. The tofu will be served on a bed of red-beans, mushroom and fern vegetable and combined with a shitake broth. 這是個美麗、樸實及優雅的菜餚。我們將學習如何使用燻茶技術把樸實的豆腐提升到美食的水平。端出時，我們會把豆腐放在紅豆、香菇、蕨菜上再配以香菇湯。
Desserts are comforting and pleasurable. Raw, vegan desserts are not only comforting and pleasurable, they are also healthy and fortifying. As Fall approaches, the body needs more grounding and warmth. In this desserts workshop, we will make three desserts perfect for Fall. 甜點讓人感到舒服和開心。裸食全素甜點不只讓人感到舒服和開心，也讓身體健康強壯。隨著秋季的來臨，我們身體更需要溫暖。在這個甜點課程中，我們將學習製作最適合在秋天食用的三種甜點。
I: Raw Chocolate Ganache裸食巧克力甘納許
Who can say no to good, creamy, buttery ganache?! In this vegan version, the ganache is made from macadamia butter, maple syrup, vanilla and magnesium-rich raw cacao. You can store it in the fridge for months (not like it will last that long!) 誰能拒絕吃美味奶油狀的甘納許呢?! 這個全素板甘納許是以夏威夷奶油、楓糖、香草及富含鎂素的生可可豆製作的。您可以放置冰箱裡保存幾個月 (即使我認為您沒辦法讓它放著不吃那麼久!)
II: Raw Pumpkin Cheesecake 裸食南瓜起士蛋糕
This recipe is inspired by one of my favourite chefs, Russell James. This cheesecake is one of the best cakes, I’ve ever had. It includes fresh carrot juice, raw pumpkin, cashew, pumpkin spices and seeds and dried fruits. You will love making this and it’s also a clever way to get your children to eat their veggies! 這個食譜的靈感來自我最喜歡的廚師之一Russell James。這起士蛋糕是我吃過最好吃的蛋糕之一。它包含新鮮胡蘿蔔汁、生南瓜、腰果、南瓜香料及種子和水果乾。您會享受做這個甜點，這也是一個讓孩子吃蔬菜的巧妙方法!
III: Sweet Potato Cake 紫薯蛋糕
Purple sweet potatoes are cooked with ginger, then blended into a sweet cream with coconut oil and coconut sugar, served with a baked oat crumble on top. 我們將紫薯及薑一起煮熟、加入椰子油和椰子糖，並將它弄成甜味奶油。端出食，再灑上燕麥碎。
Workshops available upon request. Minimum attendees 20 pax. Please email for details. 請發郵件詳情。最少十。