Vegan and Vegetarian  (Shojin Ryori)

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In this class you will learn how to cook tasty, healthy and popular Japanese vegetable dishes. Lots of Japanese  dishes does not  have a name. We have look in the fridge and pick up  the vegetables then think how we cook. We have many different way. It is so simple and so tasty for every day dishes. After the class you will be able to create your own Japanese  vegetable dishes.
  • Agedashi Tofu
  • Vegetable Donburi
  • Udon and soba are typical Japanese noodles. 
  • Dengaku (eggplant or vegetable with sweetened miso) is a delicious aubergine dish. 
  • Agedashi nasu (deep fried eggplant in soy dashi/stock). 
  • Nimono(Stewed vegetable)
  • Tofu Dishes –Tofu  Gyoza, Tofu cheese,  Agedashi Tofu, Tofu Ankake or more.
  • Tempura 
  • Crumbed vegetable
  • traditional  dishes  goma-ae (vegetables marinated in sesame), ohitashi (vegetables marinated in seasoned dashi) and sunomono (vegetables marinated in vinegar).    
  • Nabe 
  • Takikomi gohan -Steamed rice cooked with many kinds of vegetables
  • Okowa gohan- Steamed sticky  rice and vegetable
  • Sauce and dressing (such a ponzu or sesame etc)
 
Take away dishes: All dishes we make together
                                 We will have some tasting  in the class as well.


Shojin Ryori (Vegan cooking) earned its name through the Zen Buddhist ritual of cooking the daily meal as a true expression of one’s faith. It can be translated as: “to progress the spirit.”
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In Japan, Vegan cooking has a long history. It was introduced around the same time as Buddhism in the 6th Century, but became more widespread and popular in the 13th Century with the arrival of Zen Buddhism. One of the basic foundations of the Zen Buddhist belief system is not to kill any animal, fish or insect for food, and this often encompasses avoiding the use of animal products such as eggs or milk. 
Essentially, Vegan cuisine in the Buddhist tradition includes grains, vegetables, soy-based products such as tofu, as well as sea vegetables. But make no mistake: Shojin Ryori is far from being a limited style of cooking! Japanese Vegan cooking is a varied and tasty cuisine that really showcases the essence of every ingredient, and Shojin Ryori is continually improving in complexity and style.
Shojin is based on balance, harmony and simplicity. Shojin Ryori involves carefully selecting and combining seasonal ingredients to create the perfect blend of tastes, colours and cooking methods.


See our Vegan Cooking Classes: Basic, Advanced, and Sushi Skills, or consider taking the full course.