Akasaka Teran

Teran, a vegetarian cooking school, is located within Jokokuji Temple.

Seasons in Teran

Shojin-ryori imageShojin Ryori came to Japan from China as Buddhist monk's food.
Fish, eggs and meat are not used but fruits, vegetables, seaweed, dairy products and soybeans are used.  

Incorporating vegetarian cooking during regular meals makes it more familiar to us. In addition, the experience of making and eating vegetarian cooking introduces you to the heart, spirit and traditions of Japan.

Seasonal ingredients in Spring

Shojin Food uses various bitter vegetables in the spring.
The refreshing flavor and bitter taste of these vegetables give us energy.

(Fuki no shinodamaki)
Deep fried tofu with Japanese butterbur
(Soramame no amani)
Simmered broad beans
(Takenoko no kinome ae)
Bamboo shoots with kinome sprouts

Seasonal ingreadeants in Summer

Many summer vegetables cool our body.
Tomatoes, cucumbers, green soybeans eggplants and other vegetable's colors are beautiful in the sunshine of summer. These are a very healthy. Summer is very hot so we have to eat and sleep well.

(Soramame no kantenyose)
Broad bean jelly

(Tomato to atsuage no kuzutoji)
Simmered tomato and deep fried tofu with kuzu

(Toumorokoshi no surinagashi)
Japanese corn soup

Seasonal ingreadeants in Autumn

Japanese food in Autumn uses many fruits and vegetables.These are harvested.
In September there is a special full moon, the Harvest moon.

On the Japan the Harvest Moon Night dango ( a kind of dumpling, usually made of rice or wheat flour.), fruits or the first new crops of rice are eaten.

(Hourenso no yuzubitashi)
Boiled chrysanthemum and spinach in sauce
(Satsumaimo no age-daki)
Deep fried sweet patato simmered
(Kaki namasu)
Sweet and sour salad of persimmon and vegetables

Seasonal ingreadeants in Winter

Winter has many root vegetables.
They are nourishing and warm up our body. This season has many events which are celebrated and people enjoy them. When families get together they cook special dishes.

(Goma tofu)
Sesame tofu
(Daizuno gomoku-ni)
Simmered soybeans with vegetable
(Ninjin to konnyaku no shiraae)
Carrot and konnyaku with tofu dressing