Private Shojin Ryori Cooking Class At A Temple In Tokyo

If you’d like to delve deeper into Japan’s religious and culinary background, one of the best ways is by studying shojin ryori, Japan’s ancient Buddhist vegetarian cuisine. A great place to do this is at Jojokuji Temple in Akasaka, where you can study the cuisine with an experienced teacher and Buddhist monk.

[Shojin Ryori. Photo courtesy of Wabunka]

Introduction

Shojin ryori is a plant-based culinary tradition that originated in Japan’s temples. Rooted in the principles of simplicity and respect for nature, Shojin ryori emphasizes seasonal ingredients, balance, and harmony. It’s most commonly associated with the Shingon temples of Koya-san, the Buddhist temple complex in Wakayama Prefecture, but it’s prepared and consumed by Buddhist monks and laypeople across Japan.

[Jokokuji Temple main hall. Photo courtesy of Wabunka]

Wabunka offers a variety of private experiences at traditional venues around Japan. They work with Akasaka Teran, a cooking school inside the precincts of Jokokuji Temple, to offer this private cooking experience. Jokokuji is located in Akasaka, a business and political district in central Tokyo.

In this class, guests prepare three dishes and one soup under the careful guidance of Ms. Masami Asao, who is both a Buddhist monk and an experienced cooking teacher (in Japan, Buddhist monks can be either male or female). Wabunka supplies a bilingual guide who interprets and helps explain everything, so communication is easy throughout the experience. The class takes three hours and costs ¥42,000 per person.

[Ms. Asano. Photo courtesy of Wabunka]

Who Is This Experience For?

The Shojin Ryori cooking class is ideal for anyone passionate about food, especially those with an interest in Japanese cuisine. Vegetarians and vegans will find the experience particularly enriching, as it highlights the possibilities within plant-based cooking. It’s suitable for both beginner cooks and those with more experience.

[Cutting renkon or lotus root. Photo courtesy of Wabunka]

The Experience

Upon arriving at the Jokokuji Temple, you will be greeted by the Wabunka guide/interpreter, who will usually start things off with a brief walk around the temple grounds. The guide will then lead you inside the cozy building where the class is conducted. You will be introduced to Ms. Asao, who will welcome you with Japanese tea and a brief introduction to Shojin ryori. The atmosphere is calm and inviting, with Ms. Asao’s warm and friendly demeanor immediately putting guests at ease.

[Matcha tea and a sweet. Photo courtesy of Wabunka]

Cooking In A Traditional Japanese Kitchen

The cooking portion of the class takes place in a small kitchen adjacent to the introductory room. Although compact, the kitchen reflects the simplicity and practicality of a typical Japanese home, reinforcing the authenticity of the experience.

[Preparing shojin ryori Photo courtesy of Wabunka]

Under Ms. Asao’s careful instruction, participants prepare three dishes and one soup, using fresh, seasonal ingredients. Every step is meticulously explained, with the translator ensuring that nothing is lost in communication. The preparation process lasts between one to two hours, during which guests not only cook but also learn the philosophy behind Shojin Ryori — that each ingredient should be treated with respect, and allowing nothing to go to waste. Ms. Asao’s teaching expertise, honed over years of experience, ensures a smooth and enjoyable flow.

Dining In The Temple Hall

Once the cooking is complete, guests carry their plated dishes to one of Jokokuji’s two dining halls. One option is a traditional Japanese tatami room overlooking the temple’s shrine, while the other features Western-style tables and chairs for those who are not comfortable sitting on the floor.

[Ready to eat shojin ryori. Photo courtesy of Wabunka]

As participants sit down to enjoy their meal, Ms. Asao offers further insights into the dishes and the principles behind Shojin Ryori. Sake is served alongside the meal, adding a celebratory touch to the experience. Afterward, participants are treated to sweets and Japanese tea, creating a moment of quiet reflection and satisfaction.

The Unique Appeal Of Seasonal Dishes

One of the most fascinating aspects of the Shojin Ryori experience is the focus on seasonal ingredients. Ms. Asao adapts the menu monthly to reflect the changing seasons, ensuring that each visit offers something new. This practice embodies the Japanese appreciation for nature’s cycles, a theme that permeates many aspects of the country’s culture.

[Ingredients ready for cooking. Photo courtesy of Wabunka]

For participants who fall in love with the experience, the opportunity to return and discover new dishes throughout the year adds to the appeal. Each session promises a different flavor profile and new insights into the evolving nature of Shojin Ryori.

Should You Try This Experience?

This experience is great for anyone interested in Japanese cuisine and Japanese religious traditions. It’s especially good for vegetarians and vegans interested in adding a Japanese touch to their cooking repertoire.

How To Book A Private Shojin Ryori Class At Jokokuji Temple

This experience is offered by Wabunka, which curates a variety of authentic cultural experiences in Kyoto and Tokyo. You can book direct with Wabunka.

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