Gluten Free Shojin Ryori Japanese Cooking Class

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



3 hours Location St Ives Class size 3 to 8 guests   $95 (Afterpay available)
Sydney Activities
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Food & Drink
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Cooking
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Japanese Cooking
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Japanese Culture
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Vegan
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Team Building Cooking Classes
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Asian Cooking
Shojin Ryori is a vegetarian cuisine that 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 you'll learn how to cook 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, running 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
  • Steam cabbage with sesame dressing.
  • White radish pickles
On top of your new knowledge of Japanese culture, you will learn:
  • An introduction to 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.
  • Two friendly dogs are in the premises which keep outside during the lesson.
Cancellation policy
Please contact me as soon as possible if you need to cancel or reschedule.
If you contact me on the day of the class, the full amount will be charged.
To avoid this cancellation fee, kindly provide at least 24 hours’ notice prior to your scheduled class.
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
Read more details   
Knowledge required
This class is for anybody interested in Japanese cuisine. Beginners, intermediates, advanced - all are welcome!
What to bring
Please bring your favourite apron, tea towels and a pen.
Suitable for

This class is great for a team building activity, Christmas party, birthday or hens party.

This experience would also be a unique gift for her, gift for mum or Xmas gift.

Location

St Ives, NSW

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

Gluten Free Shojin Ryori Japanese Cooking Class location
Verified reviews

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Recent reviews of Gluten Free Shojin Ryori Japanese Cooking Class

  • 5/5 from Amanda Koh, attended Feb 2025: This is an awesome experience. Being able to learn Shojin Ryori in person in Sydney is a dream come true for a vegan wife like me! My husband and I are beginners in cooking and love Japanese food. As health-conscious vegans with busy schedules, Sumi helps us understand the basics, showing us how a few simple ingredients and basic seasonings can go a long way. Her generosity in sharing her experiences gives us the confidence to continue the Shojin Ryori way of living in Sydney, which is very challenging. Her ‘Eating with Zen Wisdom’ book will provide us with more options.
  • 5/5 from Viviane Martin, attended Feb 2025: Teacher was excellent. Explained recipes in detail and happily answered qestions. Will attend more of her classes.
  • 5/5 from Sonia Richards, attended Feb 2025: This is an fantastic class. Sumi is a great instructor and all the dishes we helped make were completely gluten free and perfectly flavoured. I would definitely do another class like this again.
  • 5/5 from Rajni Vescio, attended Oct 2024: Very good, i really enjoyed the cooking process and conversations. Thanks, Sumi. Looking forward for another class
  • 5/5 from Liz Bennett, attended Apr 2024: Sumi is kind and a skilful chef. We all enjoyed our time cooking and eating the Shojin Ryori style cuisine in Sumi cozy kitchen. The food was very delicious and I loved learning about the history of Shojin Ryori and the philosophy's of Japanese monks. I would recommend this class to those interested in japanese culture or exploring cuisines centred around plant based ingredients. Thanks Sumi
  • 5/5 from Julie Shannon, attended Apr 2024: A really enjoyable and interesting shojin ryori class in a beautiful location. Thank you, Sumi!
  • 5/5 from Anne O'Connell, attended Jul 2023: A great 'hands on' class with Sumi, creating (and consuming,) delicious dishes, in her large kitchen overlooking a tranquil national park.
  • 5/5 from Leanne Freel, attended Jun 2023: Brilliant teacher, very interactive and a beautiful home. The course was very interesting and so much fun. I would definitely recommend this for anyone interested in learning more about cooking
  • 5/5 from Annalissa Roy, attended Nov 2022: Sumi was a lovely host, clearly explaining each part of the meal and techniques. The notes will help me try this style is cooking again, especially the details about exactly which ingredients I need and how to prepare them.
  • 5/5 from Rae, attended Nov 2022: A very engaging and informative class with clear communication in a very relaxed and friendly atmosphere. Sumi was a wonderful hostess.
  • 5/5 from Sarah Andrews, attended 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!
  • 5/5 from Louie Leung, attended May 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.
Your teacher

Sumi Saikawa
Sumi Saikawa
(Sumi's Kitchen In Sydney)

5.0 (227)
female Women-owned

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.
Sydney Activities
•
Food & Drink
•
Cooking
•
Japanese Cooking
•
Japanese Culture
•
Vegan
•
Team Building Cooking Classes
•
Asian Cooking

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2026-10-30 15:00:00
class 0 V48I01Z33L 34c052b7f77f35dccea660a6ce51910d 1 production sydney Sydney NSW AU sydney