SEASONAL SHOJIN RYORI
3 HOURS
This is the ideal class to acquire basic shojin ryori (Buddhist-style Vegetarian) cooking skills. We partner with Restaurant Sougo, a shojin ryori restaurant run by award-winning chef Daisuke Nomura who will share three seasonal vegetable-based dishes from his menu of the month. You will focus on techniques for grilling, frying, steaming and simmering, plus the stunning aesthetics of shojin ryori presentation.
We also offer this class as an intensive course over a two week period. Please click here for more information.
Shojin ryori (精進料理), the art of Japanese vegetarian cuisine, came to Japan from China along with Buddhism and has developed into a cooking style unique in Asia. The term “shojin” refers to asceticism in pursuit of enlightenment, and “ryori” means “cooking”. Over the centuries, this Buddhist philosophy-based cuisine has evolved into a great culinary art revered around the world by chefs and sophisticated food lovers.
