Vegan Shojin Ryori Buddhist Meal Home Cooking Class in Tokyo

While modern cooking often relies on intense flavors, strong seasonings, and a terribly long list of ingredients and methods, centuries-long Japanese Buddhist cuisine (shojin ryori) is the art of simplified cooking. Using seasonal ingredients, cutting down on seasoning, and reducing waste are three pillars of shojin ryori cuisine. No animal products are used, so shojin ryori meals are usually vegetarian and vegan. They often feature assorted vegetables, seaweed, rice, and creatively prepared soy-based ingredients, like tofu. The key is simplicity: the flavors need not be overwhelming but subtle and complementary. In this experience, you'll immerse yourself in the world of shojin ryori in your host's Tokyo kitchen. She will teach you the history, culture, and ingredients of this traditional way of cooking and receiving a meal. Then, you’ll get hands-on preparing your meal, following the ichiju sansai structure: a soup, a rice dish, a main dish, and two sides. After the hard work, sit down to enjoy the meal with your host with a mindful and grateful heart. The menu is flexible to make the most of the available seasonal ingredients and to accommodate guests’ preferences and requests. Here are the sample main and side dishes for reference (subject to change depending on availability). Rice, soup, pickles and a seasonal dessert are also included in each menu: Spring -Main dish: Japanese mountain vegetable tempura -Side dishes: Sweet and spicy boiled new harvest potatoes or udo with vinegar miso dressing Summer -Main dish: Hijiki and corn tofu hamburger -Side dishes: Simmered summer vegetables or green beans w/ sesame dressing Autumn -Main dish: Tofu hamburger with mushroom sauce -Side dishes: Hijiki-ni (simmered seaweed and vegetables) or marinated komatsuna (Japanese mustard spinach) and iyokan citrus Winter -Main dish: Tofu hamburger with daikon radish ponzu sauce -Side dishes: Kinpira gobo (braised burdock root) or spinach with sesame dressing