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Shojin Ryouri (Japanese Traditional Vegan Buddhist Cuisine) Cooking Class at Jokoku Temple Akasaka Teran (Tokyo, Japan)

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Tokyo vegan cooking classes

When I was planning my trip back to Tokyo, I specifically wanted to take a Shojin Ryouri (Japanese traditional vegan Buddhist cuisine) cooking class, and found the Teran class online. Teran is located in Jokokuji Temple in Akasaka, Tokyo. It is a small temple, but it has been around for 350 years. 

Shojin Cuisine (Japanese Traditional Vegan Buddhist Cuisine) Cooking Class at Jokoku Temple Akasaka Teran (Tokyo, Japan)
Teran, the Shojin Ryouri cooking class is held in a house within the property of the Jokokuji Temple.

Shojin Cuisine (Japanese Traditional Vegan Buddhist Cuisine) Cooking Class at Jokoku Temple Akasaka Teran (Tokyo, Japan)
Masami Asao is the wife of the head priest of Jokokuji Temple. She is a certified nutritionist and teaches Shojin Ryouri out of Teran. She has classes during weekdays and weekends and also offers private classes, which is one of the reasons why I chose Teran. I decided to take one private class and one of her regular classes. She is a very sweet lady with a wealth of knowledge. I was very happy to have found her through just a Google search.

I took her class in Japanese but she also teaches foreigners and comes to New York once every year to teach, so if you are in New York, you are lucky and I would definitely recommend taking one of her classes. I will keep you posted on the class dates, but I believe she is teaching in April 2018 in New York. She also has a youtube channel she recently started, where she posts recipe videos, so check out her youtube channel too! 

We started with the history of Shojin Ryouri to how to plate in the proper Shojin Ryouri manner. Shojin Ryouri came to Japan from China as Buddhist Temple cuisine during the 6th century. Even though on Teran’s website, Shojin Ryouri is described as vegetarian because of the use of some diary, there was no use of diary or eggs in any of the recipes we made. I was happy I took a private class with her first, because I was able to ask a lot of questions regarding Shojin Ryouri without worrying about stalling the class for the other classmates. 

Everything is plated in Japanese red lacquerware and each type of plate has its own specific placement. Look at Ms. Masami’s beautiful red lacquerware collection!

Shojin Cuisine (Japanese Traditional Vegan Buddhist Cuisine) Cooking Class at Jokoku Temple Akasaka Teran (Tokyo, Japan)
After the lecture, we moved to her kitchen for the hands on cooking class. If you learn how to cook Japanese food in general, you always start with the introduction to how to make dashi (stock), so it was no surprise we started with dashi 101. Traditionally, dashi is either simmering or soaking the following ingredients in water; a combination or single use of bonito flakes, dried small sardines, dried kelp, dried shiitake, etc. In Shojin Ryouri, dried kelp and dried shiitake are used to keep it plant-based. Dried kelp and/or dried shiitake is soaked in water overnight to create dashi. Then the reconstituted kelp and shiitake is removed. Dashi can be used right away for cooking or be stored in a container and kept in the fridge until the time of use, and use it as needed. If you don’t have time to soak overnight, you can heat up the dried kelp or dried shiitake in water over low to medium heat and bring it to a gentle simmer. Never boil or use high heat during this process, as you will not get the best flavor out of the kelp and shiitake.

Shojin Cuisine (Japanese Traditional Vegan Buddhist Cuisine) Cooking Class at Jokoku Temple Akasaka Teran (Tokyo, Japan)
After the dashi demo, we made about 4 different sides, rice and soup each day. 

Shojin Cuisine (Japanese Traditional Vegan Buddhist Cuisine) Cooking Class at Jokoku Temple Akasaka Teran (Tokyo, Japan)
Day 1 was apple and spinach tossed in tahini sauce, tofu stir fry with 5 kinds of veggies, lotus root kinpira (savory and sweet stir fry with a kick of chili), deep fried Japanese taro tossed in sweet miso sauce, accompanied with white rice and miso soup, and a small serving of pickles. Everything was delicious! I loved that each side had very different flavors from sweet to savory, and that the whole meal was very well thought out. 

Shojin Cuisine (Japanese Traditional Vegan Buddhist Cuisine) Cooking Class at Jokoku Temple Akasaka Teran (Tokyo, Japan)
On day 2, we got to make one of Shojin Ryouri’s most iconic recipe, sesame tofu. Now, the name is miss-leading because it is named tofu, but it is not a tofu, as in there is no soy usage. It is made with toasted sesame seeds, kuzu (arrowroot), and water. It was named tofu because of its appearance, but it has a mochi like texture, not tofu. This recipe has been made the same way for 800 years! Yes, you heard it right. You get to try the exact same recipe, made by the exact same method from 800 years ago. You don’t get to do that too often.

Now the kicker is, this recipe requires a lot of elbow grease, and I mean a LOT! That is because you need to grind the toasted sesame seeds by hand until it thoroughly releases its oil, which takes about an average of 40-50 minutes. Yes, this is no joke. See, Buddhist cuisine was meant to be labor intensive as the work was a form of meditation and was in service to the Buddha. So yes it is a lot of work, but it was also a way to show how much respect went into the making of the food you serve God.
By the way, this step also isn’t about powering through if you are a man and have more arm strength than women. The reason is, the heat you generate by powering through will affect the delicate flavor of the toasted sesame seeds. Now if you are in a hurry, you can use tahini instead, and most Shojin Ryouri restaurants will use tahini instead because of how much labor it saves.

Shojin Cuisine (Japanese Traditional Vegan Buddhist Cuisine) Cooking Class at Jokoku Temple Akasaka Teran (Tokyo, Japan)
Ms. Masami has a recipe video up for this on her Teran youtube channel, so check it out and you can make it at home yourself. 

We also made braised kabu (Japanese turnip), carrot kinpira (savory and sweet stir fry with a kick of chili), 5 veggie sauce over deep fried and steamed tofu, mixed vegetable rice, and soup, with a side of pickles.

Shojin Cuisine (Japanese Traditional Vegan Buddhist Cuisine) Cooking Class at Jokoku Temple Akasaka Teran (Tokyo, Japan)
We had the privilege to eat inside the Jyokokuji Temple this day, so once everything was ready, we went inside the temple to set up everyone’s table. How amazing! You don’t get to eat inside a temple everyday, so this was quite a memorable experience.

Shojin Cuisine (Japanese Traditional Vegan Buddhist Cuisine) Cooking Class at Jokoku Temple Akasaka Teran (Tokyo, Japan)
It was a very serine experience to eat inside a temple. Just like day 1, everything was delicious and very well thought out and balanced. The sesame “tofu” I described earlier had a mochi like texture. It has a very delicate sesame seed flavor, so you eat it with soy sauce and grated ginger or wasabi. It was exciting to make an 800 year old recipe and get to eat it inside a temple, just as the people of the era would have.

Tokyo vegan cooking classes
Two days of Shojin Ryouri class flew by but I enjoyed every minute of it! I am definitely coming back for more and I cannot wait to learn more Shojin Ryouri recipes. Stay tuned for Ms. Masami’s April 2018 New York class dates.

Jokoku Temple Akasaka Teran
1-11-4 Akasaka, Minato-ku, Tokyo 107-0052, Japan
Web: http://akasaka-teran.net/en/index_en.html

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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marikosakata

拙著『乳製品を使わないヴィーガンチーズ』の担当してくださった敏腕ベテラン編集者の方が、テンプレートを使って、誰でもたった1冊から本を出版できる画期的なサービス、BOOKOを考案され、そのクラウドファンディングをされています📚

好きなことをいつか本にできたらな✨と思われている方は結構いらっしゃると思います。現に私もその一人でした🙋🏻‍♀️私も何年も、「いつかレシピ本を出版できたらな✨」と考えていました。ただ出版社による商業出版は初版部数なども絡み、著者の実践、フォロワー数、トピックの需要などと、様々なファクターが問われ、誰でもとはいかず、ハードルが高く感じられるかもしれません。kindle出版の手もあるけれど、やはり紙の本も出版したいとなると、自費出版も最低部数があるためコストが高く、これもハードルが高く感じられます。

そこで誰でも手軽に一冊から紙の本が出版できるサービス、Booko登場!📗
BookoはAmazonのたった1冊から本を出版できるオンデマンド印刷サービスを利用。Bookoが作成した本の印刷用データをAmazonに送ると、
✔️Amazonがその本を販売📱💻
✔️購入されたら印刷📗
✔️配送してくれ🚛
✔️著者には印税60%が支払われる💴
というものです。

このサービスだと個人出版がノーリスクになり、非常に手軽で身近になりますが、只一つ大きなハードルが残ります⛰それは個人が出版用の印刷データの作成しなければいけないこと!出版業界にはレイアウトの様々な基準やルールがあり、商業出版ではデザイナーがレイアウトをデザインしてくださります。これを一から素人が作成するのは大変!

そこにBookoサービスが介入✨数々のベストセラーを20年以上手掛けられてきたベテラン編集者の方が今までの叡智を盛り込んでデザイナーと手掛けた、誰でも簡単に編集できる出版用テンプレートを提案💻 
Bookoの
📗料理本
📗実用書
📗ビジュアルブック
📗ポートフォリオ
📗小説
📗ビジネス書
のカテゴリーの中から好きなテンプレートを選んで、内容を編集したら、Bookoが印刷用データを作成。後はAmazonに送信するだけで、Amazonが販売、印刷、配送、印税を支払ってくれます📚

今までハードルが高かった本の出版を簡単に、手軽に、誰でもできるように身近してくれる画期的なサービス、Booko! 
一冊から出版できて最低部数がないから、ご自宅で開くお教室用のテキストブック、クックパッドやインスタグラムに今まで投稿したレシピを纏めて料理本などと、個人出版できる可能性は無限大✨Bookoサービスのローンチに向けて現在ウェブサイトや数々のテンプレートを作成中なので、どうぞあなたと出版との距離をグーンッと縮めてくれるBookoのクラウドファンディングのご支援のほど、宜しくお願い申し上げます🙇🏻‍♀️クラウドファンディングのリンクはプロフィールのリンクからか、ストーリーをご覧ください。
I love hand rolls💕 When it comes to making sush I love hand rolls💕 When it comes to making sushi at home, hand rolls are the best in my humble opinion. You just have to prepare the sushi rice, your choice of fillings, and nori. No hassle of using sushi mats. 

This time, my fillings are Just Egg tamagoyaki, black eyed peas tempeh spicy tuna, homemade tofu ham, carrots, cucumbers, baby chard, avocados, red clover sprouts, etc. All vegan and gluten free😊 I also used @otafuku_global ‘s delicious vegan sushi sauce they had kindly sent me✨It was perfection, especially with the Just Egg tamagoyaki😋

ヴィーガン・グルテンフリー手巻き寿司🍣 スクランブルドエッグや卵焼きが作れる卵代替え品Just Eggと自家製テンペがあったので手巻き寿司にすることに。Just Egg卵焼き、スパイシーテンペツナ、自家製豆腐ハムに野菜やアボカド、スプラウツをたっぷり✨ @otafuku_global さんが送ってくださったヴィーガン寿司ソースと頂いて最高でした😋
I couldn’t find the 100% buckwheat soba I usuall I couldn’t find the 100% buckwheat soba I usually get at the Japanese market for the yearly Japanese tradition of eating soba on New Years Eve. I’m trying these ones out from Amazon as a replacement, but these look very different from the Japanese ones🧐 I’m not quite sure how they are going to turn out, but we’ll see🤷🏻‍♀️ 

Black eyed peas tempeh are done just in time for New Year’s Day tomorrow. Have a lovely New Year’s Eve and a happy year everyone!

日系マーケットに十割そばがなかったので、急遽アマゾンで見つけた100%蕎麦粉のお蕎麦を購入。見た目が全然日本の十割蕎麦と違うから大丈夫なのか不安ですが。。。
明日用に発酵しておいたブラックアイドピーズのテンペも間に合って仕上がりました。

喪中のため、新年のご挨拶を控えさせていただきますが、本年も大変お世話になりました。来年も引き続きどうぞ宜しくお願い申し上げます。
Happy holidays everyone! Hope you all have a wonde Happy holidays everyone! Hope you all have a wonderful holiday season🎄✨💕

メリークリスマス🎄✨素敵なクリスマスをお過ごしください🎅🏼
Sunday DIY💪🏼 I’ve been meaning to clean u Sunday DIY💪🏼 
I’ve been meaning to clean up this corroded brass pepper mill, a friend of mine handed down to me, for quite some time now. 

I finally got to it, and with the help of a few YouTube videos and some trial and error,
I got it cleaned up pretty good✨ At one point, the whole thing turned copper, but with some serious elbow grease, it’s back to shiny brass again and I’m in love✨ 

友人から去年譲り受けたヴィンテージの真鍮のペッパーミル🧂緑青や酸化も全体にあって、今までクリーンアップも先延ばしに。このサイズでこのようなコンディションの真鍮を磨くのは初めてなので、YouTubeの力を借りて悪戦苦闘😅一時は完全に銅のペッパーミルになりましたが、何とかピカピカの真鍮に戻りました✨これから使うのが楽しみです💕
Adding sweet potato and vegan marshmallow casserol Adding sweet potato and vegan marshmallow casserole to our Thanksgiving feast this year🥘  Ever since I had this dish in North Carolina many years ago, it’s been on my mind. I think it’s gonna be a keeper for years to come🍠 Happy Thanksgiving everyone✨

今年の感謝祭にはスイートポテトとヴィーガンマシュマロのキャセロールをプラス🥘何年も前にノースキャロライナでこのキャセロールを食べてから、ずっと作ろうと思っていた一品。まるでデザートのようだから、辛党の私にはデザートいらず。Happy Thanksgiving✨
Thank you @plantbasehappy2 for trying out my vegan Thank you @plantbasehappy2 for trying out my vegan Boursin cheese recipe🙏🏼✨ So happy to see you enjoyed it💕

@plantbasehappy2 さん、拙著のブルサン風チーズレシピをお試しくださり、誠に有難うございます🙇🏻‍♀️✨お口に合ったようで大変光栄です💕

Repost from @plantbasehappy2

 vegan ブルサン風チーズ🧀

材料はヘルシーなのに濃厚なチーズ !
クラッカーとお酒が止まらない …

完全に @marikosakata さんのレシピ本に虜です 𓈒𓏸︎︎︎︎
@tomoko_inner_beauty , thank you so much for tryin @tomoko_inner_beauty , thank you so much for trying my out the vegan mozzarella recipe from my book🙏🏼✨

少し涼しくなってきて、発酵ヴィーガンチーズ作りが楽しくなる季節🍂 @tomoko_inner_beauty さん、ヴィーガンモッツァレラをお試しくださり、誠に有難うございます🙇🏻‍♀️💕

Repost from @tomoko_inner_beauty
•
Vegan cheese 🧀✨✨✨
 
今日も暑かった💦
 
暑くても秋の気配が訪れると
食べたくなるヴィーガンチーズ🧀😍✨✨✨
 
@marikosakata さんのヴィーガンチーズは
まさにチーズ🧀✨っていう味わい✨
 
コクがあって、発酵させるからちゃんとチーズ🧀
なのに身体に負担がなくて心地よい🥰✨
 
ナッツをリジュベラックという玄米で作る乳酸菌飲料で
発酵させて、
味を整えて寒天で固める、という工程。
 
ご著書を見たときは、難しそう…と思っていて
 
まりこさんの実演を見せていただいた時に
ステップが分かりやすかったのと
試食で頂いたチーズがとにかく美味しくて😍🧀
 
作ってみたらやっぱり美味しかった😍🧀
 
なので今回倍量で作りました🧀🧀✨
 
そのまま食べても
クラッカーに載せても
小さく切ってサラダに載せても🥗美味しい😍🧀
 
 
気に入っている食べ方は
小さく切って塩昆布と和えたり
 
塩昆布+醤油少々でご飯に混ぜておにぎりに🍙
海苔を巻いて食べるとめっちゃ美味しいです😍🍙
 
 
写真のクラッカーはグルテンフリー✨
玄米や十六穀米のさくさく軽い薄味クラッカー✨
 
小さなパッケージなので持ち歩きおやつになりそう🍘
薄味なのでクルトン替わりにも使えそうです🥰✨
 ーーーーーーーーーーーーーーーーーーーーーーーーーーー
 
YouTubeチャンネル作りました❣️
ゆったり癒しのスイーツ動画、ぜひご覧ください✨
 
20種類のギルトフリースイーツが動画で学べるudemy講座
 
ロースイーツのいちごのフレジェ講座🍓✨発売中
 
お申し込み、詳細はプロフィール欄のリンクよりご覧いただけます✨
 
お問い合わせはメッセージをどうぞ🥰✨✨
 
 @tomoko_inner_beauty 
 
ーーーーーーーーーーーーーーーーーーーーーーーーーーー
Thank you @plantbasehappy2 for purchasing my book, Thank you @plantbasehappy2 for purchasing my book, and trying out one of the recipes🙏🏼✨

@plantbasehappy2 さん、拙著をご購入くださり、そして早速ナチョスチーズレシピを試してくださり、誠に有難うございました🙇🏻‍♀️✨お気に召していただけたようで、嬉しい限りです💕

Repost from @plantbasehappy2
•
vegan ナチョスチーズ & トルティーヤチップス !

ソースはナチョスチーズ味!🧀
トルティーヤチップスにディップするスタイル。

美味しすぎて、トルティーヤチップスと
コロナビール買い足した位。

ソースは @marikosakata さんの
レシピ本から。
本当に買ってよかった!!!!!

旦那はveganではないのだけど
レシピ本みて全部美味しそう!!
俺でもこれも作れそう!!と言ってた☺︎ たのしみ

一番惹かれた ナチョスから作りました 𓂃٭
まだ今はフードプロセッサーしかないから
粒が残ってるけどこれはこれで美味しい!

市販でようやくveganチーズが手に入る
ようになってきたけど添加物なぁ、、
と思ってたし、なんか惜しい!が多くて。(しょうがない)

この本にのっているものはリアルにチーズ、、

しかもテンション上がるチーズばかり!!
これから作るのが楽しみ🧀
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