Vegan and Shojin Style Cooking Workshop
Organized by Naoko Tsunoi
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Number of Guests
1 - 6 guests
Japanese, English, French
Vegan, Vegetarian, Pescetarian, With recipe, Near station
Learn about Shojin Ryori, the Zen Buddhist vegetarian cuisine, and how to adapt it into your daily life, from the author of Shojin cookbooks.
Make nine dishes based on the principles of traditional Japanese vegetarian cooking, respecting the balance of the colors, flavors, and cooking methods.
Learn directly from the specialist and author of Shojin cookbooks.
Watch a documentary about culinary life in the Buddhist temples.
Presentation and tasting of different kinds of seasonings and ingredients.
Make matcha tea with a whisk, taught by an experienced tea ceremony teacher.
Shojin cuisine refers to vegetarian meals made and eaten at Buddhist temples in Japan. The cuisine does not include animals, fish, or dairy in its dishes. In this workshop, we will prepare nine dishes together based on the principles of making traditional Japanese vegetarian cooking: five colors (green, yellow, red, black, and white), five flavors (sweet, sour, salty, bitter, and umami), five cooking methods (frying, boiling, grilling, steaming, raw). Using seasonal vegetables and tofu and seasonings that include soy sauce, miso, vinegar, salt, mirin, and other spices. The instructor has written many recipe books about Shojin cuisine, including one in English, and has given Shojin cooking workshops in more than 15 countries. She is happy to answer the questions you are interested in asking about cooking. The menu is designed to be easy to reproduce at home. You will also learn various ways to arrange and create the dishes. The historical background, practices, manners, and philosophy of Shojin cuisine will be introduced by a documentary video of 3 temples as well as reference books. After lunch, our 90-year-old tea ceremony teacher will show you how to make matcha tea in a traditional bowl with a whisk. We will then enjoy the tea with Japanese traditional sweets. The afternoon session will include: a DTP presentation by an editor who has been writing articles about seasonings and ingredients and will explain their characteristics, nutritional value, manufacturing methods, different types, and historical background. It will include demonstrations and tastings of different kinds of dressings and sauces with these Japanese seasonings.
Recipes in English
Transportation to the venue
Meeting Point and Meeting Time
It will be held at a very convenient location, a 13-minute walk from Kamakura Station (7 minutes to the beach).
The lesson is in English (French translation available)
The number of participants is limited to 6 people
Nestled below the bustling city of Tokyo, Kanagawa Prefecture is as diverse in its environment as its food is delicious; Kanagawa offers Chinese street food and craft beer in Yokohama and fresh seafood from Kamakura and Enoshima, as well as natural beauty and mountainous produce in the hot spring town of Hakone near the base of Mount Fuji.
Place a Booking
Select at least 1 guest
Select at least 1 guest
(12 - 100)
Earliest available date: December 9, 2023
Please note that the time is in Japan Standard Time.