Shojin Ryori is a Buddhist vegetarian cuisine in Japan that has been around for centuries. Meals contain soy products like tofu, grains, seasonal vegetables, and dishes are carefully put together using long-established cooking methods that balance body, mind, and spirit.

Tonight’s menu is inspired by the temple stay at Zenkoji Temple in Nagano prefecture, and we will prepare together a healthy vegetarian menu.

Menu:
Tofu Steak with Mushroom Sauce
Kimpira (Sautee burdock roots, and carrots)
Sunomono (Cucumber, apple, and seaweed in vinaigrette)
Brown Rice

Koshiki Smith, The Japanese Kitchen

Please RSVP in advance via the Eventbrite link below. You will receive an email from Eventbrite that contains a Zoom link or phone number to join the class in advance of the class date.