Shojin Ryori, the root of Washoku, is like a natural food. It highlights the importance of taking locally grown foods to live a life with peace of mind. Shojin Ryori has the misconception of being viewed as a food that isn't tasty enough, the volume is too small, or it is just too expensive. With the recent trends in healtier eating (emphasis on organic foods and reducing the amount of meat intake) many of Shojin Ryori concepts are being incorporated by Western cultures and food experts around the world.

The purpose of this tour is to educate people on the benefits and proper ways of preparing Shojin Ryori. It allows people to feel and experience Shojin Ryori origins at first hand. It is targeted for professional chefs, food store managers, and nutrition specialists at hospitals and senior homes. Of course everyone is welcomed to join in on the fun!

The tour will consist of many visits to locations in Japan that play a vital role in Shojin Ryori. One stop in particular is the Eiheiji Temple in Fukui, the source of Shojin Ryori. Participants will even get the opportunity to take a special cooking class with a Tenzo monk, chefs at Zen Buddhist temples specializing in the preparation of Shojin Ryori,  specifically at Kyoto's Myoshinji. These are just some of the things that the tour will include.

The tour is being planned to take place in March of 2012. For more specific information, please contact tour organizer, Sam Takahashi at samtakahashi@comcast.net.

You can also read Sam Takahashi's article about Shojin Ryori on the North American Post.

Shojin Ryori Tour to Japan