Shojin Ryori is a vegetarian cuisine which is based mainly on rice, soybean products (e.g. tofu), seaweed, mushrooms and seasonal fresh vegetables and is traditionally eaten by Buddhist monks. Many amazing cooking techniques are unique and some of the dishes are not available at an ordinary Japanese restaurant.
Our workshop will be held by Sumi Saikawa who was born and grew up at a Zen Temple in Japan where the techniques of Shojin Royori were learnt. Now she is working as a nutritionist and a cooking instructor to run many healthy cooking classes for adults and children.
The hands-on workshops have a 4-season menu all year round. Visit Sumis Kitchen website for more workshop details.