Traditional Japanese Cooking

Shojin Ryori 精進料理

Shojin Ryori is the name given to the vegetarian food eaten by Buddhist monks as part of the asceticism they practice in their daily lives. Shojin Ryo

Kaiseki Ryori 懐石料理

As Japanese cooking reached maturity during the Edo period a style of gourmet began to gain in popularity at relaxed informal dinner parties. This new

Honzen Ryori 本膳料理

Literally translated as "main table", Honzen Ryori was first seen in Japan during the 14th Century but was developed further during the Edo period (16

Chakaiseki 茶懐石

The tea ceremony was formalized in Japan in the latter half of the 16th century by Sen no Rikyu. Before the green tea is served during the ceremony Ch