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Shojin Ryori Buddhist Cuisine Cooking Class in Tokyo
Organized by Masa & Junko
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Number of Guests
1 - 6 guests
Wheelchair Accessible, Stroller Accessible, Family-friendly
Halal, Vegan, Vegetarian, Pescetarian, With green tea, With recipe, With sake
Experience one of Japan’s most unique cooking styles, Shojin Ryori: delicious vegetarian dishes which will surely put your heart, soul, and tummy at peace.
Make and prepare 5 different Shojin Ryori dishes
Learn about the culture and history of Buddhist cuisine in Japan
No onions or garlic used
No MSG or additives used
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)
A 3-hour Shojin Ryori Buddhist cuisine cooking class
Ingredients for making 5 Shojin Ryori dishes
Utensils and tools to make Shojin Ryori dishes
Recipes to take home with you
Complimentary sake and green tea
Meeting Point and Meeting Time
The meeting point is at the cooking class location. This cooking class in Tokyo is located in between historical Asakusa and Kappabashi Kitchen Town. The exact location and video guide for accessing the cooking class location will be provided upon booking.
Upon booking, you will receive a confirmation. Once confirmed, present your booking information at the cooking class.
Please note that the monk does not attend the cooking class.
Home to the famous Sensoji Temple, a Buddhist temple built in the 7th century, Asakusa overflows with rich history and traditional culture. In the past, Asakusa was Tokyo’s leading entertainment district, a red light district with a number of kabuki theaters. Most of Asakusa was destroyed during World War II, but it has since grown into one of Tokyo's most visited tourist spots. Here, you'll find Nakamise Dori, a bustling shopping street lined with local snack and souvenir shops. Asakusa also has other attractions such as parks, public baths, and museums.
Place a Booking
Select at least 1 guest
Select at least 1 guest
(7 - 90)
Earliest available date: March 6, 2024
Please note that the time is in Japan Standard Time.