Cooking Course: Shojin – Japanese Temple Cuisine

Japanese summers are hot – but the Japanese cuisine has many refreshing dishes which will cool your head. Together with Hijiri HAYASHI, who has already cooked at the Freitagsküche in Frankfurt, you will prepare a cold soup and a side salad in the style of Buddhist temple cuisine. Please note that you should do some preparations the day before.

The workshop will take place online via Zoom. You will receive the link for the Zoom webinar by e-mail.

For this cooking course you will need:

Ingredients:
• 2.5 tablespoons of miso paste (Warning: if you want to cook vegan/vegetarian, ask for miso paste at your wholefood shop. Regular miso pastes from Asian markets often contain fish. It helps to look at the list of ingredients. If you want a softer taste choose lighter miso as the taste gets more intense the darker it is. Paste from instant soups is not recommended.)
• 2 dried shiitake mushrooms
• 10 g dashi kombu kelp – be sure to look for the addition of “dashi“
• 200 g soft tofu – can be found at a wholefoods or a well-stocked Asian market
• 1 teaspoon soy sauce
• 4 cherry tomatoes
• 4 shiso leaves, alternatively 8 leaves of basil
• 2.5 tablespoons of sesame (roasted for 2-3 minutes in a pan and ground with a mortar)
• 250 g cucumber (1/4)
• 100 g eggplant (1/4)
• Salt
• Grated ginger approx. 3 tablespoons
• As needed, cooked and cooled somen noodles of Japanese sticky rice

Required utensils
• Cutting board
• Sharp knives
• Pot/bowl for dashi broth
• Deep, big bowl for soup
• 3 medium bowls
• Small bowl
• Small plates
• Grater (ginger or parmesan grater)
• Ladle
• Sieve
• Paper towels
• Flat, small plate
• Small cutting board