2020年12月27日

東京からNYで精進料理教室

太平洋を越えてNYと東京をつなげ、
zoomで精進料理教室を開催しました。

お客さんは3組、NYとオレゴンからです。
事前の予習はかかせません。
必要な道具と用意する食材を具体的に書き出し、
購入していただきました。

切り方のサイズも書いておきます。

できあがりはご覧のとお降り!
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ある生徒さんから、
「日本の精進料理を作ると、たいへんいやされます。」とコメントいただきました。

次回は1月17日 朝7時です。

2020年10月24日

Unagi modoki

I taught Shojin Ryori in the morning. We cooked Unagimodoki. It is an imitation eel made of Tofu. We were very much surprised to see and taste it. Because it looked like a real eel and the taste was very good. My student ate it while saying "Delicious! Delicious!"
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I will write about today's student.
Six years have passed since she started to learn Shojin Ryori at Akasaka Teran, my cooking school.The reason why she started Shojin Ryori is that she wants her family to live a healthy life. She took care of her father in law who had gotten seriously sick because of his unhealthy food life. From the experience she started to serve good food to her husband. She does not buy supermarket food. She buys organic meat and vegetables directly from the producer and buys fish at fish market near her house. She is a good cook.

I am glad to see her living healthy life with Shojin Ryori.

2020年04月25日

Naga-imo Steak

Let’s make Naga-imo Steak (Chinese Yam)

Many of the people in western countries say “I do not like Naga-imo because it is sticky.” But in the stickiness there is a lot of nutrition.
Today I will introduce Naga-imo steak. Please enjoy the crunchy texture of Naga-imo.
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Nagaimo 200g
Shimeji mushroom 50g
Daikon (white radish) 50g
Ginger 10g
Salad oil a proper amount for grilling Naga-imo
Sauce Light-colored soy sauce 1 table spoon
Kelp broth 2 table spoons
Sake 1/2 table spoon
Mirin (sweet sake for seasoning) 1/2 table spoon


1. Wash Naga-imo well without peeling the skin and cut into 5mm slices.
Cut off the bud end of Shimeji and separate the stems.
2. Grind Daikon and ginger and add them to the sauce.
3. Put the oil into the pan and grill Naga-imo with strong flame until they are brown.
4. Pour the sauce onto Naga-imo and put it on a plate.
5. Stir Shimeji mushroom well in the sauce left in the pan and put it with the sauce on the cooked Naga-imo.

2020年02月06日

Tha k you very much!

In Japan we say “Itadakimasu” before we eat.
It means, “Thank you for everything which includes the food, preparation and everything that was used to make the food.”
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After we finish we say “Gothisosama.”
It means, “We made this meal together so thank for this nice time together.”

Thank you very much,

2019年09月05日

2019年08月14日

Three dishes

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We made a three dishes!

2019年07月27日

cooking

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slice

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stir-fry

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Summer vegetables Closed in Agar Jelly

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Shojin Ryori

2019年07月24日

Four days

We are cooking four days.
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2019年07月23日

2019年07月22日

2019年07月21日

Mock Glaze-grilled Eel

We made four dishes in Shojin Ryouri cooking class.
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One of them was Mock glaze-grilled Fal.
It is the basics of Shoji Ryori menu made from tofu.
It's not only look -alike but also unbelievably taste-alike!
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2019年06月21日

That was really delicious!

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He said 「Thank you.That was really deliciou!」

2019年06月10日

2019年05月20日

Enjoy

We enjoyed to cook!
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Good Shojin Ryori!




2019年05月16日

Buddhist food - Shojin Ryori

Shojin ryori is a cuisien based on the teachings of Buddism.

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Great care is used in the preparation of Shojin Ryouri to maximize the use of every
ingredient to avoid waste.

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2019年05月15日

2019年05月12日

Three dishes

We made a three dishes .
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2019年04月20日

Cherry blossom petals

Let’s start!
We made a three dishes and miso soup.
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Grind the tofu and add the cherry petals.
Put tofu in the box and steamed.

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Cut the tofu into four.

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Enjoy!

2019年04月17日

2019年04月08日

Let’s make a dango!

It was very enjoy cooking!
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