Shojin Ryori Cooking Class with Kinu Yukawa

Now rescheduled to 20th September  2020 10am - 5pm   £120.00

Kinu Yukawa is a cooking instructor and private chef from Kobe, Japan, currently based in London. Kinu ventured into the world of food early in life and fostered the basics of cooking from her grandmother. Later she trained at Ecole Ritz Escoffier Paris and traditional Japanese cuisine in Kyoto.

Kinu believes in the simplicity of the Japanese philosophy in enjoying food with the body's five senses as well as cooking with the produce in season. Bringing 'harmony' to the body nourished by the seasonal 'food' which is the original meaning of the word Washoku (the harmony of food), the Japanese terminology for Japanese cuisine. Kinu has been teaching Japanese cooking at the Japan Centre London since 2011, sharing her expertise and knowledge of Japanese cooking to students of all walks of life and various levels of culinary interests.

Did you know that traditional Japanese temple food is vegan? Shojin Ryori temple cuisine is the traditional cooking style of Buddhist monks in Japan which grew in popularity with the spread of Zen Buddhism in the 13th century.

Learn how to cook the Shojin Ryori classics such as Goma Tofu (Sesame Tofu), Gammodoki (Tofu Patties), Goma-Ae (Greens in Sesame Dressing), Shiro-Ae (Vegetables in Tofu Dressing) Kenchinjiru (Mixed Vegetables Temple Soup), with other plant-based dishes with a modern twist such as Agedashi Tomato (Tomato with Umami Sauce) and Haru no Takikomi Gohan (Spring Vegetables Umami Rice). Shojin Ryori basics of vegan dashi soup stock making will also be taught.

In the morning Kinu will cook and guide you in cooking a full range of dishes for the Shojin Ryori kaiseki course, which we will then share for lunch.

In the afternoon she will be showing how to prepare traditional Japanese Wagashi, a seasonal tea ceremony sweet, as well as the technique to whisk the perfect bowl of frothy matcha drink. Enjoy a spring tea ceremony experience at IMS.

 Class Menu:

Shojin Vegan Dashi (Vegan Broth)

Goma Tofu (Sesame Tofu)

Gammodoki (Tofu Patties)

Goma-Ae (Greens in Sesame Dressing)

Shiro-Ae (Vegetables in Tofu Dressing)

Kenchinjiru (Seasonal Vegetables Temple Soup)

Agedashi Tomato (Tomato with Umami Sauce)

Haru no Takikomi Gohan (Spring Vegetables Umami Rice)

Seasonal Wagashi (Traditional Japanese Sweet)

Frothy Matcha Tea


Course Payment 

Shojin Ryori Cooking Class with Kinu Yukawa



Should you wish to stay over, we have three twin rooms available for our guests, please click HERE to see our accomodation page. Do contact us if you need any further information email or telephone 01803-762598