The essence of Japanese temple cuisine or shojin ryori is about making the most flavor out of the least ingredients. Subtle yet complex in its simplicity, monks in Japanese temples spend plenty of time mindfully preparing these recipes. Vegan and without overpowering flavors such as garlic or onion, a meal in a Japanese temple usually consists of soup, a side, and rice.

In this class, we will emulate the Japanese monks as we cook together wholeheartedly and prepare this simple meal with care and attention, to put a smile on the face of those we serve it to, as we pour the spirit of the earth into every dish.

Camila, who this month will just have gotten back from running her culinary tours in Japan, and doing hands on research. She’s excited to share her stories with you!

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Goma Dofu—Sesame Tofu, the king of shojin ryori

Miso Soup with Silken Tofu

Ginger Rice

Cucumber with Wakame and Peas with Miso Dressing