Shojin ryori and Tempura

Service Description

What is Shojin ryori? Shojin ryori is the traditional Japanese cuisine that was developed in Buddhist monasteries in Japan. As it is made without meat, fish, or other animal products, it can be enjoyed by vegans and vegetarians, but those who are not are also welcome. Let’s pick up fresh veggies from our organic garden* and cook Shojin Ryori together! *Kindly understand it depends on the weather and season. Even if we can’t pick up vegetables from our garden, we try to use organic and local vegetables for the cooking class. ～Menu～ 1. Tempura with seasonal vegetables Very simple ingredients but there are a few tips to cook crispy Tempura. Join this class and discover the secrets. You'll also learn how to make a dipping sauce for Tempura. 2. Goma-dofu(Sesame-tofu) Goma-dofu is one of the most typical Shojin ryori. It looks like tofu but is not made from soybeans or soy milk. It is made from sesame, a broth of Kombu(Kelp) dashi(or water), and arrowroot starch (substitution: corn starch or potato starch). I learned the recipe directly from a Buddhist monk. Let's cook a real Goma-dofu together. 3. Boiled seasonal vegetables with sesame dressing. It's very simple and a good way to enjoy fresh vegetables. 4. Miso soup with tofu The ingredients for miso soup vary from day to day and from home to home. This class will teach you how to cook tofu miso soup with a plant-based broth of Kombu(Kelp) dashi. 5. Rice The choice of white rice or brown rice. Free pick up and drop off from/to Takyo station on the Izu-Hakone Railway. It takes about 5 minutes from Takyo station to our place by car. 1 car parking is also available. For more details about access, please check “How can I get to your place?” on the FAQ page.