Shojin Ryori Cooking Class with Master Chef Masami Asao
Ever wondered what it’s like to cook with a master of Japanese temple cuisine? We’re thrilled to bring Chef Masami Asao from Tokyo to NYC for an exclusive series of Shojin Ryori classes! This rare opportunity lets you experience the elegance of plant-based dishes perfected in Buddhist temples over centuries. Chef Asao is a true master, leading the prestigious Tokyo cooking school, Akasaka Teran. Renowned for her deep devotion to culinary artistry, she emphasizes seasonal ingredients, simplicity, and mindfulness in every dish.
Shojin Ryori is more than just a delicious meal — it’s a philosophy of balance, sustainability, and reverence for nature. Under Chef Asao’s expert guidance, you’ll create a beautiful, nourishing menu featuring dishes like:
Menu for November 4
- Temari Sushi
- Small decorative ball-shaped sushi.
- Persimmon and Celery Shiraae (Tofu Salad)
- Persimmon and celery dressed with mashed tofu.
- Deep-fried Grated Lotus Root
- Lotus root grated and lightly fried to a crisp texture.
- Clear Soup with Tofu and Wakame
- A delicate clear broth with tofu and seaweed.
Menu for November 5
- Inari Sushi
- Sweet tofu pockets filled with vinegared rice.
- Sautéed Taro with Yuzu Miso
- Taro sautéed in a fragrant yuzu miso sauce.
- Spinach and Shimeji Mushrooms with Yuzu Soy Sauce
- Lightly marinated spinach and mushrooms in a yuzu-infused soy dressing.
- Miso Soup with Potato and Wakame
- A hearty miso soup with potato and seaweed.
Chef Asao will teach in Japanese, with a translator on hand, allowing you to experience this ancient cuisine in its most authentic form. You don’t need to know Japanese — just bring your love for cooking and a curious spirit!
These sessions are intimate, and spots are extremely limited. Don’t miss this chance to learn from one of Japan’s finest temple chefs and create an unforgettable culinary memory!
Knowledge required
