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Classes

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Shojin Ryori

Shojin Ryori

Thursday 8 October 2020, £85.00 Sunday 29 November 2020, £85.00 Sunday 24 January 2021, £85.00 Sunday 14 March 2021, £85.00 Sunday 16 May 2021, £85.00 Sunday 25 July 2021, £85.00 Sunday 26 September 2021, £85.00

Categories:
Japanese, Vegetarian, Vegetables, Tofu

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.

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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)

Upcoming dates

Thursday 8 October 2020
7:00PM-10:00PM
£85.00
Places available


Sunday 29 November 2020
11:00AM-2:00PM
£85.00
Places available


Sunday 24 January 2021
11:00AM-2:00PM
£85.00
Places available


Sunday 14 March 2021
11:00AM-2:00PM
£85.00
Places available


Sunday 16 May 2021
11:00AM-2:00PM
£85.00
Places available


Sunday 25 July 2021
11:00AM-2:00PM
£85.00
Places available


Sunday 26 September 2021
11:00AM-2:00PM
£85.00
Places available


"I attended my first class at the Food School earlier this week & although I had a sneaking feeling I was going to enjoy it, it was an evening that went beyond my initial expectations. From the moment you walk through the doors you feel welcome & there is such a warm & friendly feeling amongst the team there, one you could not " create " but comes naturally from like minded people with a passion for what they do."

Sharon Smith