Shojin ryori is the traditional dining style of Buddhist monks in Japan that grew widespread popularity with the spread of Zen Buddhism in the 13th century. As the cuisine is made without meat, fish or other animal products, it can be enjoyed by vegans, vegetarians and meat-eaters alike. It has long been recognised that Japanese people live relatively long and healthy lives and Chef Tutor, Sachiko Saeki, will talk about what they eat and how.

Shojin Ryori is both low-fat and low-carb. A typical shojin ryori meal is centred around soybean-based foods like tofu, seasonal vegetables and wild mountain plants, which are believed to bring balance and alignment to the body, mind, and spirit. This simple meal contributed to Japan’s elegant haute cuisine called kaiseki, and today can be eaten in dining halls located at Buddhist temples across Japan. As well as teaching you how to cook Shojin style, Sachiko will teach you the basis of Zen Buddhist thinking and eating.

You will recreate a traditional Japanese eating style called Ichi-ju-san sai which means three side dishes, rice and soup. You will learn about Japanese seasonings and ingredients (rice, miso, shoyu, tofu, shiitake mushroom, seaweeds and kelp) and learn to make Japanese, vegetarian stock and pickles. The stock is very important for this type of cooking as it offers body and umami to the dishes you prepare.

You will prepare

• Rice porridge
• Miso soup
• Ganmodoki – tofu ball
• Goma ae – sesame salad
• Suno mono
• Pickles

To find out more about Shojin Ryori read this article which Sachiko wrote for the Guardian newspaper

Photo credit Pak Keung Wan @pkeungw (Instagram)