Our popular seasonal Kaiseki cooking workshops consist of an elegant multi-course meal in the Kaiseki tradition using a menu of fresh ingredients to reflect the flavors and colors of each season. Instructors Larry Sokyo Tiscornia and Kimika Soko Takechi will show you step by step how to make this specially curated Vegetarian/Vegan menu that keeps with the Shojin Ryori Buddhist tradition. Recipes for the workshop will be provided in advance to all registrants and the workshop will be recorded and made available for registrants following the live session. Sign up for this virtual workshop and cook along with us as we prepare the perfect Vegetarian/Vegan menu!

This Zen Shojin Ryori vegan workshop will include yuba (soy skin) salad, miso soup with kabocha (squash) kiritampodango, gomadofu (sesame “tofu”), yasai shiraae (tofu dressed vegetable) and edamame gohan (soy bean rice). Vegan dashi (soup stock) will also be prepared. Easy to follow recipes will be provided. The video recording will be provided to all registrants.

Shojin Ryori Kaiseki Menu:

• Yuba (soy skin)

• Miso Soup with kabocha (squash) and kiritampodango

• Gomadofu (sesame “tofu”)

• Yasai Shiraae (tofu dressed vegetable)

• Edamame Gohan