Vegan Shojin Cooking Class
Vegan Shojin Cooking Class
*BRIGHTON KITCHEN STUDIO
Did you know that traditional Japanese temple food is completely plant-based?
Shojin Ryori cooking is the traditional cooking style and philosophy of the Buddhist monks in Japan which grew in popularity with the spread of Zen Buddhism since the 13th century, which is still a popular style of Japanese cooking today.
In this class we will cover the Shojin classics such as:
○ Nasu Dengaku (Miso Grilled Aubergine)
○ Agedashi Tofu (Umami Deep-fried Tofu)
○ Kinpira (Soy Sweet Burdock & Carrots)
○ Mame Gohan (Rice with Summer Peas)
○ Kenchin Temple Soup
*All dishes are plant-based and gluten-free.
Experience the Shojin cooking in this fun and interactive class. At the end of the class, enjoy tasting the fruits of your labour.
Upon booking, please let us know if you have any dietary requirements in advance. Any queries, please write to info@sozai.co.uk
Instructor
Kinu Yukawa
Kinu Yukawa is a Japanese chef and cookery teacher from Kobe, Japan. She ventured into the world of food early in life and fostered the basics of cooking from her grandmother. Later she trained French cuisine at Ecole Ritz Escoffier Paris and traditional Japanese cuisine in Kyoto.
Kinu believes in the simplicity of the Japanese philosophy of enjoying food with all the body's five senses ＜五感楽しむ和食＞. She appreciates the importance of cooking with vegetables that are in season and at the height of their flavour. By respecting the seasons and their offerings, food nourishes and brings harmony to the body, which is the principle of "和食 Washoku" ＜the harmony of food＞ .
Kinu's teaching style focuses on cooking techniques and skills, ensuring that each students master the skills. Kinu is fascinated by sharing her expertise and knowledge of Japanese cooking with students of all walks of life and culinary levels.
Very much enjoyed the course. Kinu was an excellent teacher, she explained the recipe, gave us tips we can use in other cooking and patiently showed us how to create a delicious curry. I would highly recommend the class.
This is the 6th class I have attended online with Sozai and taught by Kinu. She is an amazing and patient teacher, taking her time to go through each step and happily repeating anything you might have confusion with. Each class I have left with something tasty and delicious, with many of the recipes becoming weekly favourites in my household :)
I am Japanese, and every time I participate, I discover something new. Kinu's meticulous teaching, her easy-to-approach demeanor for questions, and her calm handling of students' mistakes are always impressive. I appreciate learning to cook with British ingredients. I love Kinu's emphasis on healthy seasoning with minimal additives and her beautiful plating skills.
Thanks to her, my 7-year-old son learned to make Temari sushi. He now prepares it for both lunch and dinner, gaining newfound confidence. It was truly a great opportunity, and I'm grateful for having participated. Thank you so much!