Gluten Free Shojin Ryori Japanese Cooking Class

Learn how to make gluten-free Shojin Ryori (temple cooking) dishes with an expert chef

3 hours Class size 1 to 6 (public classes), 3 to 8

label $95 (or 4 payments of $23.75 Afterpay)

  • If you're fully COVID-19 vaccinated, you can attend this class anytime
  • If you're not fully COVID-19 vaccinated, you can attend from 15th Dec onwards, or when NSW reaches 95% double vaccination, whichever is earlier

Shojin Ryori is a vegetarian cuisine which is based mainly on rice, soybean products (e.g. tofu), seaweed, mushrooms and seasonal fresh vegetables and is traditionally eaten by Buddhist monks. It is similar to a vegan diet. Many amazing cooking techniques are unique and some of the dishes are not available at an ordinary Japanese restaurant.

This hands-on cooking class in Sydney will be held by Sumi Saikawa who was born and grew up at a Zen Temple in Japan where the techniques of Shojin Royori were learnt. Now she is working as a nutritionist and a cooking instructor to run many healthy cooking classes for adults and children.

The class will follow the typical Japanese home cooking style 'Ichi Jyu Sansai'. This follows the foundation of Japanese cuisine since ancient times where meals consist of one type of soup and three other dishes (one main dish and two sides). In fact, 'Ichi' means one and 'Jyu' means soup, while 'san' is three and 'sai' refers to dishes - so ichiju-sansai literally means, 'one soup, three dishes'. Rice is always served as well.

Over the course of the three-hour, hands-on class, we will work together to create each component of our ichiju-sansai. All components will be gluten-free and taught in a way so that you can easily replicate the recipes back at home.

This class is perfect for a vegan diet. Dishes include:

  • Scattered vegetable sushi
  • Seasonal soup
  • Sesame tofu with wasabi soy sauce
  • Spring cabbage with sesame dressing.
  • White radish pickles

On top of your new knowledge of Japanese culture, you will learn:
  • An introduction of Shojin Ryori (Japanese temple cooking)
  • Basic etiquette of eating Japanese foods
  • How to make Japanese vegan stock
  • How to use traditional Japanese seasonings and alternative seasonings
  • To understand the benefits and potential risks of a gluten-free diet

This class is suitable for people who are gluten intolerant, follow a vegan lifestyle or just have an interest in this cooking.

Please note: All ingredients will be gluten-free, however, the environment is not totally gluten-free.

Knowledge required
This class is for anybody interested in Japanese cuisine. Beginners, intermediates, advanced - are all welcome!
What you'll get
  • Delicious gluten-free and vegan Japanese lunch
  • Great discussion with like-minded people
  • Insight into Japanese culture
  • Recipes for everything you make
What to bring
Please bring your favourite apron, tea towels and a pen.
Suitable for

This class is great for individuals and couples as well as for a team building activity, Christmas party, birthday, hens party or bucks party.

This would also be a nice gift for her, gift for mum, anniversary gift or Xmas gift.

Sumi Saikawa adheres to COVID-19 government guidelines.


St. Ives, NSW

Exact location is anonymised for privacy. You'll get the specific address after booking.

Your teacher

I was born in a Zen temple in Kobe Japan, which was an amazing environment to grow up in as a little kid. I was always in the kitchen to help make shojin ryori with mum (Temple cooking) for as long as I can remember for the temple. This was where my curiosity and fascination of food came from especially its part to play in culture and role it plays to keep the body and mind healthy.

From there, I graduated from university and worked as a dietitian in Japan for many years before meeting my husband and coming to Australia. My husband and I immigrated to Australia over 27 years ago now where we have made ourselves a family with 2 (not so young anymore) children. Now, I run lots of health oriented - cooking classes including "shojin ryori" for people living in Australia and Japan from all stages of life from the elderly to children.

My meal style: I try to give to initiative to prepare the foods even in a busy life. I appreciate the foods and I try to make food which will make me be happy.

Verified reviews

We only show reviews from customers who have paid for and attended this class

Louie Leung Jun 2021

A most enjoyable experience - cultural, culinary, social. Easy to follow and casual, you leave with the confidence boosted from having prepared many dishes in a short time and the detailed notes provided. Sumi offered her unique insight and cultural context in a presentation to set the tone for how we prepared the cuisine. Her kitchen is perfectly set up for demonstration and hands-on learning, comfortable for first time visitors. Ingredients used are simple; adapted for local convenience and availability. Yet students were still gaining familiarity and appreciation of what is used at a Japanese kitchen. Simple recipes allowed many dishes to be practised, encouraging for cooking them again at home. Sumi was very generous of her time. It was a perfect ending to share 5 dishes prepared with fellow students over tea.

Sarah Andrews May 2021

We had a lovely morning with Sumi. She is super knowledgeable about Japanese ingredients and made the class really fun and interactive. We had a beautifully presented lunch at the end of the class and we all learnt a lot. Thank you Sumi!

Cooking workshop review by Sarah Andrews

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