Shojin Ryori Buddhist Cuisine Cooking Class in Tokyo

Shojin Ryori is the art of cooking simple food, typically consisting of a soup and three sides. It uses minimal seasoning and vegetables as its main ingredients. Because of this, vegetarians and even vegans can enjoy this simple yet elegant cuisine. It doesn’t have any fancy decorations but you’ll definitely see and taste the honesty of the food. The Shojin Ryori cooking style was adapted by Japanese people during the early 13th century when Zen Buddhism was becoming more widespread throughout the country. It was introduced by its founder, the monk Dogen, who also emphasized the practice of seated meditation. Due to the belief that animal spirits interfere with their meditation, Buddhism doesn’t allow killing animals for human consumption, and so they don’t use meat or fish on their dishes. Despite this, Shojin Ryori is far from being bland, and the five flavors are present in the dishes. Shojin Ryori also uses the cooking technique Modoki Ryori, which imitates the textures and flavors of meat, using plant ingredients as meat substitutes. For example, mushroom, tofu, or seaweed products are used instead of beef or pork. Without requiring so much handwork, Shojin Ryori is simple and harmonious, teaching us to enjoy the simple joys given to us. Create great memories while making your own Shojin Ryori at this Buddhist cuisine cooking class in Tokyo. Menu: -Tororomushi (a steamed mix of grated daikon and Japanese yam) -Vegetarian pressed sushi topped with "egg" made from tofu -Deep-fried vegetable skewers -Sautéed seasonal vegetable steaks -Miso soup (made from kombu seaweed, no bonito flakes used)