Shojin ryori (traditional Buddhist vegetarian cuisine) has a history in Japan dating back over 800 years.

Following ancient Buddhist traditions, meat and fish are not used. Instead, the focus is on fresh, local produce, allowing the dishes to change with the seasons. In this Shizuoka cooking class, you’ll get to make a shojin ryori meal that’s not only vegetarian but also vegan.

You’ll begin with a drink from your host, Yoko, as she welcomes you into her home. Then, head to her garden to pick a vibrant assortment of fresh vegetables to use in your shojin ryori, from where you may even catch a glimpse of Mt. Fuji on a clear day!

If you participate outside of harvesting season, Yoko will provide fresh, local vegetables instead.

With the ingredients ready, it’ll be time to cook! Start by making a boiled vegetable salad with sesame dressing.

Next is goma dofu (sesame tofu), one of the most traditional shojin ryori dishes. Despite its name, this tofu lookalike is actually made from sesame paste rather than soybeans.

Yoko learned the recipe directly from a Buddhist monk and will pass that same recipe down to you.

Then, make a plant-based dashi broth for comforting miso soup. You’ll also use this dashi broth to make a dipping sauce for tempura.

Utilize the bounty of fresh produce to make vegetable tempura, a classic shojin ryori dish.

Batter the vegetables to be fried for the perfect crunch. Finally, prepare a bowl of rice to complete your meal.

Now it’ll be time to enjoy the seasonal Shizuoka flavors of your shojin ryori meal. Chat with Yoko as you feast on your homemade dishes, learn about her time working at a hot spring hotel and about her travels to countless countries around the world.

You’ll also leave with English versions of the recipes in hand, ensuring that you can make these delicious dishes again at home anytime you want.