和食料理講師になってみませんか？

The BentoYa Blog Team : Meet Sarah

January 8, 2019

Hi, I’m Sarah. A longtime cookbook reviewer and Happy Cow contributor, my food and travel writing has appeared in Mediterranean Living, Stars and Stripes Japan, Metropolis Magazine and Tokyo Weekender.

I have lived in five countries (US, Canada, Japan, Taiwan and Spain) and have taken over 100 cooking classes around the world. I also recipe test and proofread for upcoming cookbooks from a wide variety of international cuisines.

My particular area of interest is 精進料理 (shojin ryori), vegan Buddhist “devotion cuisine” that originally developed in Zen temples during the Kamakura Period. I have spent several years collecting cookbooks in various languages that explain the principles and art of shojin ryori as well as studied under several instructors (Mari Fujii, Kakuho Aoe, and Chef Daisuke Nomura of Daigo and Sougo). My goal is to share shojin ryori with a wider audience here in Japan and abroad by sharing shojin principles such as mindfulness, balance, harmony, seasonality, and minimal waste in the kitchen.

Vegan Sushi w/ Mock “egg” Made from Tofu

In my spare time, I am an avid photographer and love to travel. I have published numerous travel features for Stars and Stripes Japan and my photography has been featured by the Embassy of Japan in Canada as well as won second place in Michigan State University’s Global Focus photography contest.

I believe the best way to learn about culture is through cooking and sharing meals together, and I look forward to sharing some of my favorite ingredients, dishes, cookbooks, and chefs with BentoYa readers!

Bentoya ♡ Nigiri Sushi

View this post on Instagram A post shared by Vegan Japanese Cooking Class (@bentoyacooking)

6 seasonal vegan spring ingredients

In Japan, the vegetable and fruit selection changes with the seasons. Seasonal vegetables are often budget-friendly and a great way to add variation to your cooking.

Japanese vegan food | modoki ryori

Modoki ryori refers to food which uses plant-based ingredients to mimic the appearance, taste and texture of meat dishes. This type of dishes are common in shojin ryori and they have also achieved a certain mainstream popularity due to the health factor of eating vegetable-rich meals.

Chuka ryori: ramen, gyoza and harumaki

Chuka ryori (中華料理) refers to Japanese-Chinese dishes which originate from China, but have been adjusted to fit the style and taste of the Japanese palette. Dishes that belong to this group are for example ramen, gyoza and harumaki.