I am a noodle fiend. It doesn’t matter if they are smothered in sauce, pan-fried, or sitting in broth. I am a lover of noodles!
One of my favorite dishes is ramen and I thought how perfect; I can recreate a Japanese staple and transform it into a plant-based dish.
Posts may include affiliate links, so without costing you anything extra, I (Lucy) will earn a small percentage of the sales if you purchase these items through these links. Thank you for your support!
Plant-Based Ramen Recipe
What is the difference between a plant-based diet and a vegan diet?
A plant-based diet focuses on eating whole foods (fruits, vegetables, grains, nuts, and seeds), meaning the food is as close to its natural state as possible. There are no processed or refined foods consumed in this way of eating.
The vegan diet eliminates all animal products but it encompasses much more than that. It’s a lifestyle. It expands to all aspects of your life. Some people go vegan for ethical, environmental, and/or health reasons.
For example, a vegan will not buy leather products such as purses, shoes, a couch, etc. They will not buy anything with animal bi-products such as beeswax in chapstick. And they will not buy cosmetics that have been tested on animals.
Another big distinction between the two is that vegans do not necessarily concentrate on “clean” whole foods. You may have heard the term “vegan junk food.”
Let’s talk about Ramen Broth
When it comes to soups, it’s all about the broth.
Miso is one of my most used ingredients in the kitchen. It’s salty, bold, and has that beautiful umami flavor that adds that extra something special to a dish.
Tahini and plant mylk make this broth both creamy and hearty. I suggest using unsweetened soy milk or coconut milk. You can use other types of plant milks but make sure it is plain and unsweetened. You don’t want vanilla in your ramen…yuck!
Shoyu is Japanese soy sauce that is made from fermented soybeans, wheat, salt, and water. If you ever see smoked shoyu BUY it! It’s amazing. Take my word for it. Personally I get my smoked shoyu from The Japanese Pantry.
Coconut aminos (sweeter than soy sauce) and tamari (soy sauce made without wheat) are two more staples I use in the kitchen almost every single day.
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How to Make a Plant-Based Ramen
Serves 1
Ingredients:
2 cups water
2 tbsp miso paste (yellow or white)
2 tbsp coconut aminos
2 tbsp tamari or low sodium soy sauce
1 tsp (smoked) shoyu
1 tbsp tahini paste
½ cup plant mylk
1 serving fresh ramen noodles (cooked to package directions)
Use any veggies you have in the fridge. I am using:
1/3 cup snap peas
¼ cup bean sprouts
¼ cup shiitake mushrooms, sliced
¼ cup daikon radish, thinly sliced
¼ onion, thinly sliced
1/3 cup cabbage, thinly sliced
½ cup tofu, water pressed out and cubed
Optional Garnishes:
1 tbsp nori
1 tbsp green onion, thinly sliced
Sprinkle of sesame seeds
½ lime
Instructions:
Cook your ramen according to the package directions. Once cooked, drain and rinse under cold water so you stop the cooking process. Set aside.
In a medium pot on medium heat, add the water, miso paste, coconut aminos, tahini, shoyu and tamari. Whisk together until the miso paste has completely dissolved.
Add in the tofu, onions, mushrooms and let simmer for about 5-10 minutes. This will allow tofu and mushrooms to absorb some of that beautiful broth.
While the broth is simmering, prep your veggies and optional toppings.
In a bowl, add your ramen noodles and ladle the broth over them making sure to get all of the onions, mushrooms, and tofu. Add your sliced veggies and any toppings you’d like.
Note:
Feel free to adjust the amount of veggies. The measurements provided are just an approximation to help guide you.
If you don’t have coconut aminos or tamari feel free to just use low sodium soy sauce.
If you don’t have tahini feel free to skip it! The broth will still turn out delicious.
You can use regular shoyu if you can’t find smoked or omit it completely if you’d like.
Make sure to use a plant mylk that is plain and unsweetened (soy milk, coconut milk, almond mylk, or cashew mylk). I have only used coconut and macadamia nut mylk but any of the others should work.
No need to cook your veggies. They will lightly steam in the broth.
That’s it. This ramen is full of flavor, packed full of good-for-you nutrients, and it takes under 15 minutes to make!
Pip Harrigan is a food lover and one of her biggest passions in life is feeding people and teaching them about food. Her two main goals when it comes to food are First, nourishing your body with food which is actually a form of self-care. It’s something she instills in her clients. Second, she wants to help change the misconceptions that surround vegan and plant-based food. Her goal is to show people that these foods can be just as delicious and fun to eat as any other diet out there. She can be found in her Facebook group and on Instagram.
Over the last five years, I’ve been blessed to travel, cook, and craft my way around Japan, including taking some two dozen cooking classes in Tokyo and Kamakura focusing on traditional Japanese cuisine with Elizabeth Andoh, Shojin Ryori (Zen vegan temple cuisine), and international. I made it to the remote mountaintop monastery of Koyasan, walked part of ancient pilgrimage route Kumano Kodo, visited Kyoto some four or five additional times, including for the spring lantern festival, attended Hirosaki Cherry Blossom Festival, visited dozens of top Japanese gardens, and published some 40 newspaper and magazine articles, all while working full time.
2020 started off with sparkling lights and festive beverages and attire. For an appetizer, I’d made Sabrina Ghayour’s pom bombe, a ball of spiced goat cheese studded with dozens of pomegranate arils and superbly green pistachios from Iran. Pomegranate champagne cocktails and a homemade Polish cheesecake studded with candied and gilded orange peel promised a sweet start to the new year.
The long goodbye….
On New Year’s day 2020, knowing it was my last New Year’s Day in Japan, I made all the traditional dishes of Osechi Ryori from scratch: spiced sake, ozoni, kuromame, kohaku namasu, tataki gobo, kombu maki, nishime, datemaki and kuri kinton (check out “The Wonderful World of Osechi: Japanese New Year’s Recipes” book for more traditional recipes and ideas!). Although preparing Osechi is time-consuming and many families now opt to order them from restaurants or department stores, I find making my own to be rewarding and knew it would be my last chance to prepare authentic Osechi with easy access to ingredients. Afterwards, I visited my local shrine for Hatsumode (a visit to shrines and or temples on December 31st to ring one of the 108 bells, and drink sake).
Assorted Osechi dishes
Vegetarian ozoni soup for Osechi
During the early months of 2020, I’d been doing nonstop traveling, photography and writing for JNTO’s Tokyo and Beyond: 2020 Olympics tourism portal. January 4th saw me off to Ryogoku to write up an article on sake, February saw a magical trip to Sawara, and March included a trip to Tokyo to profile traditional Tokyo crafts as well as Kawagoe’s Edo-era charms.
Shortly after, Commander Fleet Activities Yokosuka placed all US Navy personnel stationed in Yokosuka under a three-month Shelter-in-Place order that meant we could leave the house only for medical appointments or grocery shopping, with no retail shopping, museums, malls, onsens or public transportation. Overnight, we were all suddenly teleworking and confined to quarters.
My 40th birthday plans vanished overnight, as did my trip home to celebrate my birthday with family in June and all of my travel plans around Japan (which had included trips to Shodoshima and Tokushima in July and a two-week grand tour of Kyushu culminating in a travel guide in August).
Suddenly I was awash in nothing BUT time as I waited to leave Japan, a precious commodity the previous couple of years as I had managed to fit in traveling, classes, and writing, but no time for cooking and baking. I used my newfound time at home to voraciously cook my way through cookbooks that had been relegated to shelves, starting with Michal Korkosz’s “Fresh from Poland,” where I drew inspiration for my 40th birthday-in-isolation menu as a Polish-American: Sauerkraut and Mushroom-stuffed Pierogi with Candied Orange Peel paired with a French flourless cake baked in my rice cooker as part of a Japan Times article I was working on. I also cooked my way through a number of Michal’s other Polish vegetarian dishes like chilled borscht, tomato apple soup, lazy dumplings, poppyseed roll and fava beans with mint. The flavors and aromas in my kitchen reminded me of cooking with my Polish grandmother in her small Michigan apartment.
I returned to fermenting my own yogurt with rose petal and fig jams rather than purchasing storebought. I went on to cook my way through Sami Tamimi’s Falastin and a number of bread recipes from Polish Housewife and Polish Your Kitchen, including Easter and cheese babkas. My proofing box got a weekly (sometimes daily) workout. I also proofread the first bilingual cookbook from British bakery Mornington Crescent in Tokyo. The once-familiar rhythms of kneading, shaping, proofing and baking were comforting, and I was able to share my baked goods with coworkers once we were allowed to return to work in late June.
As summer crept into fall, we finally got our students back in face-to-face classes. I was able to take one last grand voyage to Matsue, which I’d been wanting to visit for the past several years. It was my last chance to say farewell to the places and the country I loved; I was at Izumo Taisha on the first day of Kamiarizuki, when all the Shinto gods from across Japan congregate at the shrine. Instead of asking for favors, I went to say “thank you” for the many blessings I’d received over the last five years.
With only a few weeks left in Japan, I’m now beginning the process of cataloging my belongings and preparing for an international move, trying to anticipate what Japanese housewares and kitchen items I’ll need in my new life overseas. No matter where I may end up, Japan will always be home in my heart.
For my first Christmas with my family in six years, we’ll be having traditional Polish dishes like pierogi, sauerkraut with split peas and Polish cheesecake, so in a fitting way, 2020 has come full circle.
Pierogi with Sauerkraut, Mushrooms, and Candied Orange Zest
(Recipe adapted from Fresh from Poland: New Vegetarian Cooking from the Old Country by Michal Korkosz)
Makes about 40 pierogi
4 servings
Prep time: 30 minutes
Cook time: 1 hour
Ingredients:
1 pound (450 grams) sauerkraut, drained and finely chopped
¼ cup plus 3 tablespoons (105 g) unsalted butter
1 medium onion (180 g), peeled and chopped
2 bay leaves
1 pound oyster mushrooms, chopped (Note: You can also use 4 ounces / 115 g dried mushrooms, cooked for 40 minutes, instead of the oyster mushrooms)
1 small carrot (100 g), peeled and grated
5 tablespoons chopped candied orange zest
1 whole star anise pod
2 whole cloves
Salt and freshly ground black pepper
Basic Pierogi Dough:
3 ½ cups (450 grams) all-purpose flour
1 teaspoon salt
¼ cup cold-pressed rapeseed oil or extra virgin olive oil
1 cup warm water
To make the filling, place the sauerkraut in a medium saucepan and cover with water. Cook over low heat for 40 minutes until tender. Drain well.
Heat 1 tablespoon of the butter in a large skillet. Add the onion and the bay leaves. Cook, stirring occasionally, until the onion is translucent, about 3 to 4 minutes. Add another tablespoon of butter, let it melt, then add the mushrooms. Cook for 5 to 8 minutes, until golden brown. Add another tablespoon of butter, let it melt, then add in the mushrooms. Cook for 5 to 8 minutes, until golden brown. Add another tablespoon of butter, then the sauerkraut, carrot, and 2 tablespoons of the candied orange zest. Cook for 2 minutes more, until the flavors combine. Discard the bay leaves, then season with salt and pepper. Let cool completely.
Meanwhile, make the pierogi dough. Combine all-purpose flour and salt in a large bowl. In a separate bowl, combine rapeseed oil or extra virgin olive oil and warm water. Slowly add the liquid ingredients to the flour and mix with a wooden spoon until the dough is well combined. Turn the dough out onto a clean, lightly floured surface and knead for 4 to 5 minutes, until it is smooth and supple. Invert a bowl over the dough and let it rest and room temperature for at least 15 minutes to allow the gluten to relax.
Divide the dough into three equal pieces. Place one piece on a lightly floured surface (Cover the remaining dough with a kitchen towel to keep it from drying out). Using a rolling pin, roll out the dough to a thickness of just less than 1/8 inch (3 mm), lifting up the dough to dust the surface with flour to prevent sticking if needed.
Using a pastry cutter or inverted glass tumbler, cut out 2 ½ inch (6.4 cm) diameter circles of dough. Roll out the circles even thinner, to 3 inches. Gather the dough scraps into a ball and set aside. Continue with the other two pieces of dough, and the combined scraps, until all dough is used, making 40 circles.
Put 1 to 2 tablespoons filling in the center of each round, leaving a 2 cm border. Grasp the dough from opposite ends and pull it up over the filling, pressing down to seal the edges together and creating a semicircle. Pinch the edges together to seal completely (if the edges don’t adhere, brush them lightly with water, then seal). Transfer the pierogi to a lightly floured kitchen towel and cover with another towel to prevent drying.
Boil a large pot of salted water. Working in batches, use a slotted spoon to gently lower 10 to 16 pierogi at a time into the pot. When the pierogi rise to the surface, continue to cook them for 1 to 2 minutes more, then transfer with the spoon to a colander to drain immediately.
(My Polish grandmother always finished off her pierogi by draining and then pan-frying in butter until crisp and golden brown, which is how I serve them as well.)
To make the topping, heat the remaining 4 tablespoons butter, 3 tablespoons candied orange zest, and the star anise and cloves in a small saucepan. Remove from heat to let the flavors develop.
To serve, divide the pierogi among plates and spoon a generous amount of the topping over them.
Note: Uncooked pierogi can be stored for up to 2 months. Boil them straight from the freezer, adding minutes to the overall cooking time.
Sarah B. Hodge has over a decade of experience in cookbook reviewing as well as cookbook proofreading and recipe testing. A freelance writer for publications including The Japan Times, Tokyo Weekender and Stars and Stripes Japan, she has taken over 100 cooking classes around the world and is a voracious cookbook collector. All photographs by Sarah B. Hodge.
Green tea has a tremendous amount of health benefits – the EGCG compounds in the drink have been known to be anti-cancer, anti-inflammatory, and good for your blood sugar and weight loss. It’s also delicious, and with a fraction of the caffeine as coffee, it’s a great choice for health-minded people who love the crisp, light, refreshing taste.
But forget all of that, because we’re going to make ice cream with it. Now admittedly, it’s going to be keto ice cream, so it will be worlds healthier than traditional recipes, but still – ice cream, yum.
The good news is that it’s incredibly easy to make and there’s nothing truly crazy or exotic in the recipe. Japanese keto recipes are easier than you might think! A little mixing, a ready ice cream maker, and you can throw this keto matcha ice cream together in about half an hour.
Green tea ice cream
While it’s not exceedingly common in US households, matcha ice cream is a staple in Japan. It’s light and refreshing, but still sweet and satisfying. Additionally, as I spoke about before, there are a lot of additional health benefits to green tea that are concentrated in the powdered matcha form. Teabags are fine for drinking, but for this, you’ll need culinary-grade matcha powder. Check out one of my favorites from MatchaSource!
Thankfully, it’s become increasingly easy to find. If you’re lucky enough to have an Asian market in your town, they’ll definitely have it, but many grocery stores – including Walmart – carry it now. Typically it comes in tins but there are also pouches, and you don’t need to get organic or anything – regular matcha powder works just fine.
Though on its surface, matcha is a green tea, it’s not made by steeping leaves the way that you might normally find green teas. Instead, you whisk the powder into boiling water, creating a frothy, smooth, delicious drink that pops with fresh, living flavor.
This ice cream embodies that freshness, creating a wonderfully sweet yet refreshing dessert that won’t throw you out of ketosis.
Keto Matcha Ice Cream
Making keto matcha ice cream with an ice cream maker is incredibly simple, and can be put together in a matter of minutes. You’ll want to make sure your ice cream maker bowl is frozen for at least 24 hours before proceeding.
Ingredients:
2 cups of heavy cream
1-2 shots of sake or vodka (this isn’t necessary but it will decrease the iciness of the finished ice cream)
1/4 tsp xanthan gum (this is also not necessary but will make the end product creamier and again, less icy)
1/3 cup Swerve, Truvia, or another sugar-free sweetener
2 tbsp matcha powder
Using a whisk or hand mixer, blend everything together until it’s well incorporated and pour into running ice cream maker. Churn for 15 minutes – it will get to the consistency of soft serve.
At this point, it’s perfect to eat right now. The texture will be a lot like custard; very creamy and smooth. Save whatever is left in an airtight container with a layer of wax paper on top and eat within a week for best taste and consistency.
Don’t be afraid of making your own ice cream
Many people who use ketosis as a means to lose weight miss getting ice cream with their family, because either they don’t have an ice cream maker or they simply feel it’s too daunting. You can make this without an ice cream maker – just mix it as normal, put it into a container, and let it freeze. It won’t have the exact same consistency, but it will still taste delicious and scratch that itch for cold, sweet refreshment.
If you’re on the fence because making ice cream seems just a little too extra, don’t let the process scare you off. Making keto ice cream – or ice cream in general – is extremely simple and once you’ve done it the first time, throwing a batch together will be second-nature. Keto doesn’t have to be bacon and eggs all the time; there are so many ways to enjoy healthier, low carb versions of your favorite foods without buying them premade at the store with a ridiculous markup.
Homemade keto matcha ice cream destroys any $7 pint of store-bought ice cream in both flavor and texture. I highly recommend this recipe, not only for the fresh matcha kick it offers, but also as a base for any other keto ice cream you want to try. Simply swap out the matcha powder for 2-3 tablespoons of your favorite extract.
If you’ve given this recipe a whirl, let me know in the comments what you thought of it. Enjoy!
About the Author: Tony Lozzi is a freelance writer and father of two who enjoys finding ways to turn his favorite carby foods into keto recipes.
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A favorite Japanese past time is Hanami, or Japanese flower viewing celebrations. In this case, Sarah B. Hodgeis back to talk about the viewing of Cherry Blossoms (sakura); needless to say, delicious foods and drinks are always a part of this!
It’s Cherry Blossom Season in Japan
2020 has proven to be a strange year indeed…
Normally at this time, the Japanese are excitedly packing up the equivalent of picnic hampers full of beer, sake, and springtime delicacies to be enjoyed communally under the delicate, fleeting cherry blossoms. But with COVID-19 ravaging the globe and Japan currently under a state of emergency, some of Japan’s best-known cherry blossom festivals such as Hirosaki and Nakameguro have been canceled, and parks placed off-limits to would-be picnickers.
However, hanami bento can still be enjoyed from the comfort (and safety!) of home.
Enjoying Hanami Bento
The key to a successful hanami bento is a combination of flavors, textures, and foods that will hold up well without refrigeration (less an issue if you’re having a hanami party from home). Ideally, you’ll want items that make good finger foods and that taste good at room temperature.
Foods I make regularly that travel well include:
Inarizushi with salt-preserved cherry blossoms
Cherry blossom onigiri
Cherry blossom tofu
Tricolor quail eggs made to look like festive hanami dango (marinate cooked, peeled quail eggs in a solution of matcha or spinach furikake for green / mentaiko furikake sprinkles mixed with water for pink; the longer you let the eggs marinate, the more pronounced the color will be)
For a Western-inspired treat, consider mozzarella caprese on bamboo skewers traditionally used for yakitori: simply layer bocconcini, fresh basil, and cherry tomatoes. Just before serving, drizzle with a balsamic glaze.
Caprese Skewers
Strawberries and Sakura Mochi
Hanami-themed desserts can range from the simple (succulent fresh strawberries) to traditional hanami dango and sakura mochi, or if you’re in a baking mood, these divine sweet-with-a-hint-of-salt sakura cookies or sakura madeleines.
My recipes may include affiliate links, so without costing you anything extra, I’ll earn a small percentage of the sales if you purchase these items through these links. Thank you for your support!
Not sure where to get ingredients? I like NIHON ICHIBAN (a shop for authentic Japanese products run by the same family for 5 generations) and they have CHINRIU Salt Pickled Sakura Cherry Blossoms.
30gramssalted cherry blossoms soaked in several changes of cold water to remove excess salt (reserve around four of the nicest-looking blossoms to decorate the top)
1tbspwhite sugar
1/2tspsalt
1tspsake
Instructions
Wrap the tofu in cheesecloth or a clean kitchen towel.The starting weight of the tofu is 500 gramsPress and squeeze the tofu and turn it, removing excess water.After squeezing the water out, the tofu should weigh 350 grams.Put the tofu in a mortar.Grind the tofu into a fine paste.
Add the grated Japanese yam, sugar, salt, and sake and continue to grind and mix well until evenly distributed. Add the cherry blossoms and mix well.Put the tofu in a greased silicone baking mold or a metal kanten mold with removable sides and decorate with the cherry blossoms. You can also use a small rectangular tray or dish as an alternative. You can also use a greased silicone pancake ring to make individual tofu blossoms! Steam for 15 minutes.To serve, take out the tofu and cut it into 4 pieces (or unmold if using a silicone mold).
Here is a step-by-step instructional video that may be helpful. The narration is in Japanese but there are English subtitles provided.
https://youtu.be/eN9ZozyhonY
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Bento Designs
There are also several tips and tricks to make your bento seasonally themed: the cheapest and most eye-catching is investing in a set of metal cutters in the shape of cherry blossoms or individual petals. These work best with firm raw vegetables like carrots, rainbow radishes, and bell peppers (if you want to cook the vegetables, such as carrots, cut first then cook just until al dente or they will fall apart on toothpicks). You can also use these cutters to make cute, three-dimensional cherry blossom garnishes of pressed ham layered on top of white cheese slices or kamaboko (fish sausage).
Another useful tool is a wooden or metal sakura rice mold. I purchase mine from revered knife shop Aritsugu, which has been in business since the 16th century.
If you’re lucky enough to live near a Japanese grocery store or 100-yen shop like Daiso, you’ll find loads of seasonal bento items specifically designed for hanami, including waxed paper cups for individual portions and cute wooden toothpicks topped with cherry blossoms and other seasonal shapes. If you’ll be having your hanami picnic indoors, use a colorful floral tablecloth or furoshiki as a mat and decorate with fresh flowers.
Hanami bento supplies
Many Japanese sake and beer breweries produce springtime releases; Kanagawa-based Sankt Gallen takes it one step further with its sakura beer. Each 2,340-liter (618.2-gallon) batch of Sankt Gallen Sakura is made with 60 kilograms of (132.2 pounds) of petals from Nagano Prefecture’s Koen no Sakura variety of cherry blossoms.
So no matter how or where you choose to enjoy your hanami bento, take a moment to breathe deeply and appreciate the fleeting beauty of the cherry blossoms and the renewal of spring.
Sarah B. Hodge (www.bundtlust.com) is a food and travel writer for several publications in Japan including JNTO’s Tokyo and Beyond: 2020 Tokyo Olympics tourism website, Tokyo Weekender and Stars and Stripes Japan. She also is a recipe tester, proofreader, and cookbook reviewer for a wide range of international cookbook releases.All Photographs by Sarah B. Hodge.
Leave a note in the comments section and let me know if you made this recipe and how it turned out!
When it comes to sampling authentic Shojin Ryori, there are dozens of options throughout Japan. When it comes to sampling the best of the best, though, there are seven restaurants that you absolutely must check out.
Must Visit Shojin Ryori Restaurants in Japan
Shigetsu (Tenryuji, Arashiyama, Kyoto)
This was my very first experience with shojin ryori in Japan. I now visit every time I am in Kyoto as the food is consistently excellent. And strolling around Tenryuji’s immaculate gardens is a wonderful way to end your meal.
There are three courses to choose from: Yuki (rice, soup, and five side dishes, ¥3,300 yen), Tsuki (rice, soup, and six side dishes, ¥5,500), and Hana (rice, soup, and seven side dishes, ¥8,000).
500-yen garden admission fee also required.
Advance reservations can be made online (in English) on the Tenryuji website.
Hachinoki (Kita-Kamakura, Kanagawa)
Hachinoki offers up gorgeously presented shojin ryori from an elegant dining room overlooking a small garden with fountains and lush foliage. Seasonal vegetables, tofu, and wheat gluten are artfully arranged into dishes that incorporate the five colors, flavors, and preparation techniques of shojin ryori. The several vegetarian menus range from katsura (3300 yen) to larger, more elaborate presentations such as ume (11000 yen). The building next door (Shinkan) offers up beautifully-plated kaiseki starting from 4600 yen. Advance reservations are required.
Hours: 11:30 a.m. – 2:30 p.m.(L.O.) / 5 p.m.- 7 p.m.(L.O.) Dinner (Must be reserved by previous day)
Closed on Wednesdays
Access: Across from Tokeiji Temple (about a five-minute walk from JR Kita-Kamakura Station)
Bon Fucha Ryori (Taito, Tokyo)
Fucha ryori is a distinct departure from Soto and Rinzai Zen shojin ryori. Introduced by the Obaku school of Zen at Manpukuji in Uji in the 17th century, fucha ryori is much closer to its Chinese roots. Traditionally served communal-style, diners help themselves from large plates placed in the center of the table.
Bon has been in business for decades. Each party is seated in a gorgeous private dining room inside the highly atmospheric restaurant. Dinner from 6,000 yen; lunch boxes available on weekdays for 3,450 yen. Advance reservations required: Phone 03-3872-0375 (reservation time: 10:00-21:00)
Kakusho (Takayama, Gifu)
Housed in a 250-year-old residence near Takayama’s temple district, Kakusho has been in the same family for 12 generations. I was shown to a private pavilion set in a stunning Japanese garden and served the meal of a lifetime; the 10-course shojin dinner is a marvel of artistry and the freshest ingredients, set on beautiful tableware.
Daigo
It’s important to note two of Tokyo’s most expensive shojin ryori restaurants (Michelin-starred Daigo and Shojin Sougo) both use fish / dashi and eggs in their shojin kaiseki; if you wish to have a completely vegan meal, you must reserve in advance. Visit Daigo’s website here.
Itosho (Azabujuban, Tokyo)
Opened by Hiroharu Ito, a 25-year veteran at Kakusho in Hida Takayama, Itosho embraces many of the same dishes as Kakusho. This includes the phenomenal shojin age (vegetable and tofu coated in tiny bits of mochi flour then fried). Dipped into a tiny pile of seasoned salt, the texture and flavors are profound. Stunning food, beautiful tableware, including Takayama lacquerware, and outstanding service have earned Itosho a well-deserved Michelin star. It’s available for both lunch and dinner.
Sougo
Sougo can make strict vegetarian cuisine (Bonito flakes, eggs and dairy products free) if you make a reservation 2 days prior to lunch, 1 day prior to dinner. What’s also great is there are two completely vegan shojin courses, Zen for ￥12,000 and Sai for ￥10,000, with limited availability.
Cooking Schools in Tokyo
There are several cooking schools in the Tokyo and Kamakura areas where you can learn to cook shojin ryori in English. There’s not reason to not give this healthy and nourishing traditional vegan cuisine a try!
Sarah B. Hodge (www.bundtlust.com) is a food and travel writer for several publications in Japan including Tokyo Weekender and Stars and Stripes Japan. She has studied shojin ryori since 2011 with several teachers including Masami Asao, Kakuho Aoe, Daisuke Nomura, and Mari Fujii.
All photo’s courtesy of Sarah B. Hodge.
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Leave a note in the comments section if you go to any of these restaurants and or cooking classes!
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Despite the image of Japan as a land of seafood, wagyu beef and other carnivorous delights, there is a longstanding tradition of vegetarian temple food known as Shojin Ryori. Dating back to the 13th century, this beautiful and healthful cuisine is deeply rooted in Zen philosophy and nourishes the mind as well as the body.
Introduced to Japan in the 13th century by Dogen Zenji (founder of Soto Zen), Shojin Ryori is a deceptively simple yet sophisticated vegan cuisine still served at Buddhist temples today.
Dogen outlined the principles of shojin ryori in his Tenzo Kyōkun (典座教訓), Instructions for the Cook, which is still the manual that guides meal preparation at monasteries and temples around Japan. The word “shojin” is made up of the characters for “spirit” and “to progress” and is often translated as “devotion food” in English.
Dogen taught that there are three minds: magnanimous mind (daishin), joyful mind (kishin) and nurturing mind (roshin). When preparing meals, the tenzo (chef) should embrace all three minds and every step of meal preparation should be done with total attention and mindfulness.
Not sure where to get ingredients?
I like NIHON ICHIBAN (a shop for authentic Japanese products run by the same family for 5 generations). This is an affiliate linkso without costing you anything extra, I’ll earn a small percentage of the sales if you purchase items through this link. Thank you for your support!
Balance and seasonality are of utmost importance in the Zen kitchen.
Presentation is simple, with no ostentatious garnishes or “unorthodox” ingredients (including imported fruits and vegetables). Tableware depends on settings; in Soto Zen monasteries, monks eat from a special set of nesting bowls called oryoki. In shojin ryori restaurants and on special occasions, meals are served in lacquered bowls on raised lacquered trays.
Shojin ryori is based on the “rule of five”: five elements (godai), five colors (green, yellow, red, black, and white), five flavors (sweet, sour, salty, bitter, and umami), and five cooking methods (raw, stewed, boiled, roasted, and steamed). In addition to seasonal herbs and vegetables, shojin ryori uses many forms of tofu and wheat gluten.
Meals are carefully prepared according to these principles. Cooking itself becomes an act of meditation and mindfulness, and those being served eat with a deep appreciation for the land, the ingredients, and the farmers and producers that were involved at each step of the process. The Japanese phrase “itadakimasu” recited before meals actually comes from Gokan-no-ge (the Five Reflections), which Buddhists recite before meals:
Engage with the food. Consider how nature’s miracles and people’s hard work have culminated in the creation of the food you are about to enjoy.
Reflect upon your day and yourself. Contemplate whether your actions make you worthy of the meal in front of you.
Observe whether your own spirit is pure like the food.
Chew slowly and enjoy every bite. Good food is medicine. It is a way of rejuvenating and purifying your fatigued body.
Be thankful for all, and eat with gratitude.
Some tips to making Gomadofu (Sesame tofu):
Photo by Sarah B. Hodge
One of the most recognizable dishes of shojin ryori is gomadofu, sesame tofu. Despite having “tofu” in the name, the dish does not contain soy and is made from only three ingredients: sesame paste, kuzu starch, and water. You can use white, golden or black toasted sesame seeds for this dish.
To make authentic gomadofu, you will need serious arm power and stamina as hand-grinding the sesame seeds in a suribachi (mortar) with a surikogi (pestle made from prickly ash wood) takes anywhere between 30 to 40 minutes. Store-bought white or black sesame seed paste (or even tahini) can also be used, but I prefer to make gomadofu the way it has been made for centuries.
Author Bio
Sarah B. Hodge (www.bundtlust.com) is a food and travel writer for several publications in Japan including Tokyo Weekender and Stars and Stripes Japan. She has studied shojin ryori since 2011 with several teachers including Masami Asao, Kakuho Aoe, Daisuke Nomura, and Mari Fujii.
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70gramstoasted sesame seeds (white, golden, or black), or sesame paste/tahini
50gramskuzu starch,grind down into super-fine powder before adding as it is less likely to result in lumps.
400mlfiltered water
Condiments
Grated ginger, wasabi and soy sauce to taste
Instructions
If using a Suribachi:
Add the sesame seeds all at once and continue to grind until you have a smooth paste AND the seeds have released their oils (it usually takes between 30-40 minutes). Slowly add filtered water little by little and mix well.
If using jarred Sesame Paste or Tahini:
Add along with the filtered water and mix well.
Continue with Recipe:
Pour the sesame seed water through a strainer into a medium-sized pot or saucepan (if using a traditional Japanese strainer, take care not to press down on the mesh as it breaks easily). Once all the water / sesame seed paste has been added to the pot, slowly pour in the kuzu starch and incorporate with a whisk (do this step off the heat).
Using a medium flame, whisk the sesame seed mixture frequently. It will continue to thicken. Bring to a boil and stir vigorously, for about 20 minutes; the mixture will change in both texture and color and become more translucent (especially if using white sesame) and will look like a thick pudding.
Pour the sesame tofu into a square or decorative mold that has been dampened with water or sprayed with nonstick cooking spray (I have made gomadofu with metal, silicone, and plastic molds and all three will work).
Bang on a flat surface to remove trapped air bubbles and smooth the top (don’t worry if there are wrinkles; this will be at the bottom once you unmold).
Let cool to room temperature (this can be done more quickly by placing the mold (in a larger pan and surrounding with ice water) then store in the refrigerator.
Unmold onto a cutting board and slice using a knife dipped in hot water between each cut (if using decorative silicone or plastic molds, simply unmold directly onto your serving dish).
Garnish with grated ginger, wasabi, and a drizzle of soy sauce and enjoy!
Following a ketogenic diet is a great way to lose weight, but can you eat Japanese food on keto? The answer may surprise you, but YES! Eating keto, otherwise known as a low-carb-high-fat diet, is beneficial for a number of reasons, but a big part of it is eating in such a way that allows you to still enjoy many of your favorite foods.
Anyone who loves sushi knows that you’re only ever one artfully made tuna roll away from a better mood, and the same can be said for good Japanese food in general. While you might think that a sushi restaurant isn’t the most ideal place to eat when you’re counting carbs…prepare to be pleasantly surprised. Japanese cuisine, while it has a few carby pitfalls, is full of dishes that focus on simply prepared fish and vegetables designed to let the food speak for itself.
If you’re not already familiar with Japanese food culture, then you will almost certainly have some questions about the various fruits, vegetables, sauces, and preparations that you will be experiencing and that’s fine. The goal here is to familiarize yourself somewhat so you can make better informed food choices that are not only delicious, but also allow you to sample some of the best techniques that Japanese cooking offers. Of course all of this was written keeping in mind that you want to maintain ketosis while eating delicious food and not stressing about the type of restaurant that you’re at; Japanese food is more than just sushi, after all!
The Wonderful World of Osechi: Japanese New Year’s Recipes
New Year’s is one of the best times in Japan, at least for eating and relaxing. Get Lucy’s Osechi cookbook, full of recipes that are fast to make, easy, and quite delicious for your New Year celebrations (along with the history and traditions and little tidbits Lucy always includes). Get the book!
Makes a great gift too! Did you know on the Amazon page there’s an option to give it as a gift?
Keto Japanese Food
Japanese Keto Appetizers
While tenpura is a mainstay in Japanese restaurants in the US, there’s are plenty of non-fried starters you can enjoy instead.
Miso soup is a thin, broth-based soup made with fermented soybean paste. It has a very unique flavor, with a high degree of umami while still being light and refreshing. Often it’s simply populated with cubes of tofu and some vegetables like cabbage. This is a delicious and often cheap start to a meal that’s keto-friendly. It’s worth noting too that if you’re avoiding soy but don’t have a good reason to (like allergies) other than word-of-mouth that it’s somehow bad for you, then stop avoiding it. Soy is healthy and a good source of protein, and it’s reasonably low in carbs.
Oshinko vegetables are essentially pickles and often includes daikon, lotus root, seaweed, and burdock. Daikon is a type of radish, burdock is similar to artichoke, lotus root is its own thing altogether, but delicious and still low carb friendly.
Edamame isn’t super low carb, but again most people avoid it because of some odd aversion to soy. In small amounts, edamame fresh from the lightly salted pod is a delicious way to whet your appetite.
Grilled vegetables are another way to enjoy an appetizer in a new way without overloading on sugar or carbs.
While you can’t enjoy the many splendors of sushi in all its forms, you can still enjoy the flavors and freshness by eating sashimi. Sashimi is essentially the same cuts of fish your sushi chef has available for rolls or maki, served with the same familiar additions as sushi – pickled ginger, wasabi, soy sauce – just without the rice. The best part of sashimi is the fact that because you don’t have the nori or rice to cover up imperfections, you will likely get the best cuts they have available.
Depending on where you are, most Japanese restaurants specialize in both sushi and hibachi. Hibachi grills are incredible both for the delicious food cooked right in front of you, but also because of the beautiful knifework and performance art that goes into the cooking. Dazzling displays of cutting, flipping, and searing are the visual appetizers to a main course of grilled meat or fish and Japanese vegetables. Just ask for your chef to hold the rice and you can stay keto friendly very easily at a hibachi.
Even if you don’t have a hibachi at your restaurant of choice, you can still likely get whatever meat they have offered in other dishes grilled simply to your liking and it never hurts to ask.
Shabu-Shabu is an interesting course that consists of very thin slices of beef and vegetables that are served with a very hot bowl of broth that you actually cook yourself at the table. Because of how hot the broth is and how thinly the food is cut, it takes just a minute or less to cook perfectly. I’ve got to be honest – it’s also really fun!
Negamaki is a delicious alternative to other sugary dishes, being that it’s simply grilled beef wrapped around green onions or sometimes asparagus, served with soy sauce. While I’ve had it both as an appetizer and as a meal, I think you could get it as either.
Things to avoid
Of course like any restaurant there will be a number of things that won’t work well with your keto lifestyle, the most obvious of these being rice and noodles. There are some other things to avoid though, and it might require you to speak with your server or chef to determine what might be lurking in the dishes you have your eye on.
Tenpura, though lightly fried and crispy, it still a flour batter and so should be avoided. Even a small piece of tenpura vegetable can have upwards of 8g of carbs and that’s just not doable on a keto diet.
Most sauces that go beyond simply soy sauce – like teriyaki for instance – are going to be sugar or corn- syrup based and absolutely not compliant with a keto meal.
As sad as it makes me, seaweed salad is often quite sugary, despite being delicious. You can typically get a small green salad with Japanese dressing on the side so any added sugar is negligible, or again just opt for grilled or pickled vegetables to be safe.
Potstickers, called gyoza, are delicious but of course are made with a type of flour that is filled with carbs. Best to avoid them.
I remember avoiding going out to eat with my friends when I first started keto if they were going to a place where I simply couldn’t imagine eating low carb. Outside of a pizzeria or pasta house, however, you can adapt almost any cuisine to a low carb lifestyle, Japanese included.
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Corina Seligman, my niece, is back again as a guest blogger, offering up some amazing Japanese Inspired Cocktails! I call her my secret Sake goddess!
Here are some of my favorite classic cocktail formulas reimagined using ingredients like Shiso, Japanese beer, Japanese pear, Japanese Whisky, Yuzu, Japanese black honey and Matcha tea.
*If the names of the drinks sound funny it’s because my other signature touch is to name cocktails after songs. Kampai!
Japanese Cocktail Recipes
My recipes may include affiliate links, so without costing you anything extra, I’ll earn a small percentage of the sales if you purchase these items through these links. Thank you for your support!
REMEMBER THE DJS
Ingredients:
2 ozs dark, aged rum (I suggest Zacapa or Flor de Cana)
.75 oz unsweetened strawberry puree, strained
.5 oz fresh lemon juice
Shiso Leaf
.5 oz Shiso*-infused Orgeat (almond-flavored syrup)
Garnish: Shiso leaf
Method:
Put all ingredients together in a tumbler with ice. Shake hard. Double strain and serve on the rocks in a bucket glass (the same as a highball glass.) Garnish with a shiso leaf along the side of the glass.
*Shiso is a Japanese herb in the mint family. You can find this in most Asian supermarkets.
To make Shiso-infused Orgeat– Use a high-quality Orgeat, add 8 fresh shiso leaves per cup and leave covered for 48 hours before removing the leaves.
LIFE ON MARS
Ingredients:
1.75 ozs Japanese Whisky (I suggest Mars Iwai)
1 oz fresh lemon juice
.75 oz candied orange peel syrup
2 dashes orange bitters
Coedo Shiro* beer float
Garnish: Orange peel
Method:
Put all ingredients together except beer in a tumbler with ice. Shake hard. Strain and pour over a large ice block into a bucket glass. Add beer float. Garnish with an orange peel.
*Coedo Shiro – Coedo is my favorite Japanese beer brand. Shiro, meaning white, is the Japanese version of Hefeweizen.
To make Candied Orange Peel Syrup – Bring 3 cups of sugar and 3 cups of water to a boil in a medium saucepan over medium heat, stirring to dissolve sugar. Add the peels of 2 large oranges and simmer until the peel is very soft, about 45 minutes. Remove orange peels and save the liquid.
Need books?
I’m buying mine from Abe Books now in an effort to support smaller businesses. They have new and used options and harder to find books, including all of my favorite Japanese cookbooks!You can support Thanks for the Meal by clicking on this banner to buy your books.
Arigatou Gozaimasu / ありがとうございますいます –Lucy
PLAYER’S BALL
Ingredients:
1.75 ozs Gin (I suggest Nolet’s)
1.25 ozs Japanese pear (nashi) puree
.25 oz lemon juice
2 dashes lemon bitters
Brut Cava (or Prosecco) float
Garnish: Grapefruit peel and freshly grated Nutmeg
Method:
Put all ingredients together except Cava in a tumbler with ice. Shake hard. Double strain and pour into a chilled coupe (rounded stemmed cocktail glass) glass. Fill the rest of the glass with a Brut Cava float. Garnish with Grapefruit peel and freshly grated Nutmeg.
To make Japanese Pear puree – Peel and quarter pear. Gently cook in saucepan with two parts water, one part sugar, covered until soft, stirring occasionally. Cool slightly, then blend until smooth.
JAPANESE BREAKFAST
Ingredients:
2 ozs Japanese Whisky (I suggest Nikka Coffey Grain)
.75 oz Yuzu juice*
1 oz Kuromitsu**
Garnish: Shiso leaf
*Yuzu is a traditional aromatic Japanese citrus. While distinct from other citrus fruit, it’s somewhat akin to a cross between grapefruit and tangerine.
**Kuromitsu is a Japanese sugar syrup, literally “black honey.” It is similar to molasses, but thinner and milder.
Method:
Put all ingredients together in a tumbler with ice. Shake hard. Strain and serve on the rocks in a bucket glass. Garnish with a shiso leaf along the side of the glass.
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MATCHA SOUR
Ingredients:
2 ozs Matcha*-infused Vodka (I suggest Hanger One)
.75 oz freshly squeezed lemon juice
.75 oz simple syrup
1 egg white from a small to medium egg
*Matcha is finely ground powder of specially grown and processed Japanese green tea leaves.
Garnish: Candied Ginger
Method:
Put all ingredients except egg white together in a tumbler with ice. Shake hard. Strain out the ice, add egg white and one single ice cube to “dry shake” until frothy. Double strain and serve in a coup glass. Garnish with a piece of candied ginger.
Make Matcha-infused Vodka:
Mix 1 teaspoon of matcha powder with 8 ozs vodka in a mason jar, shake vigorously. Let sit overnight or longer for desired strength. Then strain through a cheesecloth or coffee filter to remove tea particles.
Corina Seligman has been in the hospitality industry for 17 years working behind every kind of bar possible between the Bay Area and New York City. In 2014 she found her passion in sake when she worked at Ozumo Oakland, which housed the largest sake selection in the East Bay. Eventually she was promoted to bar and hospitality manager and continued to deepen her knowledge under the supervision of the company’s director of sake. This experience brought her to the attention of Empire Merchants liquor distributors in New York City where she was hired as the company’s first and only sake specialist where she worked exclusively with the Joto Sake portfolio for a year. Her passion is in sharing her love for sake and Japanese cocktail ingredients with American consumers, showing that they can be enjoyed with all types of cuisine and in a variety of settings. She has been bartending for almost two decades now and have probably created at least 100 original cocktail recipes. Given her background as a sake specialist and experience with Japanese cuisine, the most fun she has had behind the bar is when she uses Japanese ingredients.
Leave a note in the comments section and let me know which of these Japanese inspired cocktails you plan to try first!
My niece, Corina Seligman, knows her sake! So I asked her to do a guest blog on some of its finer points. –Lucy
Corina’s fridge… filled with Sake!
I sell sake for a living. After 15 years of bartending and a few years in management I have recently transitioned to the other side of the industry: sales.
I work for Empire Merchants, the oldest and largest liquor distributor in New York. There are over 1,400 employees and 13 divisions. I work in the vintage wines division, the smallest in the company. My position was created just this year and I am their first and only sake specialist.
While I am still very new and most of my peers and many of my buyers don’t know much about sake, the world is wide open for me. One of my biggest goals is to demystify sake for Western drinkers. Sake is not meant to only be drunk with sushi. I can never say that enough!
For those who find the idea of drinking sake with anything other than a spicy tuna roll or a hot bowl of ramen, here’s what I have to say to them:
Think of sake the way you would think of wine or beer- the food pairings have little to do with the country of origin and everything to do with flavor profile and balance. Does your mouth salivate at the thought of pizza (Italian) and beer (very likely German, American, Belgian, etc.)? How about pairing Thai or Indian food with an off-dry Riesling (probably German, American or French)? How delicious does a dry French rose paired with some sweet and savory all American BBQ sound? You get the point.
So why do people think sake is any different when it comes to food pairing? Sake is arguably one of the most versatile beverages on the planet. Many can be served at various temperatures, some are undiluted, sparkling, unfiltered, infused and even aged! Sake is perfect for food pairing. If there’s a dish, there’s a sake for it.
Without diving too far down the rabbit hole, I’d like to suggest a few not-so-obvious food and sake pairings. Feel free to use any sake of a similar style and experiment on your own! You can thank me later 😉
This sake is from the Tajima Brewery and is traditional in every sense of the word. The small brewery only makes Yamahai sakes where they allow the rice to sit in the open air so it can absorb all the air-born micro-organisms as it ferments. This particular Yamahai has a more mellow attack than most, but you can still taste the umami flavors in its fragrant and rich mouthful. I’ve heard rumors that they sell dark chocolate at the brewery which is what gave me the idea to pair it with a dense, complex, chocolatey mole sauce layered over chicken, beef or chunky vegetables. A delicious pairing and perfect for the coming winter months!
Recommended sake pairing #2: Taiheikai Tokubetsu Junmai “Pacific Ocean” with a Charcuterie and Cheese plate
I’m currently obsessed with this sake. It is very well balanced with just the right amount of nutty earthiness with a bright juicy effervescence on the tongue. Pretty much everything I love in a sake all poured into one beautiful bottle. The complexity in this sake lends itself to being paired with many flavors and textures. My ideal afternoon spread would be for the sake to play off of the delicate creaminess of cheese, tart and sweetness of fruit, and the salty richness of meat. Let’s break it down a little more by finding flavors in this platter to compliment the three pronounced aspects in this sake-nuttiness, juiciness and slight umami.
Here are some more specific suggestions:
Mild creamy cheeses with a hint of nuttiness:
Fontina, Gouda, Camembert, Brie, or Jarlsberg
Sweet and zesty Fruit. Key word is fresh fresh fresh!
Crisp apples and pears, white peaches, nectarines, honeydew melon and lighter fleshed melons (I wouldn’t do cantaloupe or watermelon as their flavors may be more pronounced for this but feel free to experiment!)
High quality sliced meats to enhance texture, salinity and umami:
Prosciutto and dry cured salami. Plump green olives can also be a nice vegetarian option in this category!
Recommended sake pairing #3: Hanahato Kijoshu Sake “Gorgeous Bird” with Chocolate Fondue and other Desserts
I first discovered this sake when I was working as the bar manager at a high end Japanese restaurant in California. Hanahato was pretty polarizing for the staff when we first tried it due to its pronounced nose being very heavy on the umami notes. Some even said it smelled like fish sauce or soy sauce! But if you can get past the unexpected smell, this sake, served at room temperature, has a similar taste profile to a sherry or port with a dense honey/nutty aroma.
Kijoshu is a rich and luxurious sake that is created by replacing some of the water used during the fermentation period with finished sake. In other words it’s a sake fortified with sake! Hanahato has been aged for eight years and has notes of dried fruit and earthy mushrooms. Anything that can be classically paired with either a ruby or tawny port would be a delightful pairing with this sake.
My restaurant had a decadent dark chocolate fondue dessert and I loved blowing people’s minds by pouring them a small taste of the Hanahato to accompany it. Other great pairing options would be a dark chocolate mousse, a nutty pecan pie, gooey bread pudding or even a classic hot fudge sundae. Yummmmm!
These are just a few ideas I have for thinking outside the (bento!) box and having some fun with sake and cuisines from all over the world. I’m looking forward to sharing more of my sake food pairing adventures in the months to come. For now I’m going to pour myself a nightcap of Daiginjo in a big elegant Bordeaux glass because sometimes sake is also pretty damn great on its own.
Leave a note in the comments section (see below) with your favorite sake and food pairing!
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