I fell in culinary love this past Saturday.
My new love: Donabe-cooked (Japanese clay pots) Shojin Buddhist vegan food, a traditional Japanese cuisine eaten by Buddhist monks. Naoko of Toiro Kitchen and her fabulous foodie blog hosted a donabe cooking class at her awesome hilltop home in Echo Park. One of my most treasured kitchen items of all time (next to my wok)-my hand crafted Miso Shiru Nabe all the way from Japan, came from Naoko.
Food, almost spiritual.
I have made countless delicious curries and earthy soups in it and thought that it was time to venture into Naoko’s cooking class, specifically since we are weaning off a majority of our meat consumption (though not completely) and looking for deliciously interesting and somewhat familiar forays into vegetarian and vegan cooking.
I feel that this is such a fitting Inspired Monday post to the blog because it parallels so much of what I aim for daily with the studio-rustic but elegant simplicity, a deep appreciation for nature, nostalgia, and traditional craft, and an enthusiasm for slowed down and joyful sustainable living.
Naoko and her donabes, Shojin dashi, and the delicious sesame paste
Abura age simmering, Kombucha pumpkin and stuffing the tofu pockets
There is indeed a magical quality about these donabe claypots, the nature of their material and craft allows the food to cook slowly, evenly and most efficiently! I am continually, unabashedly amazed by them.
Sous-chef Jason, ice cold Barley tea and the beautiful Bento boxes
After the cooking demonstration, we proceeded outside in true Southern Californian style, to enjoy the fruits of Naoko’s labor, sitting in the patio that Jason built. Leafy shadows and mini japanese paper lanterns hovering above.
Such simple and delicious festivity! Fine sake pairing topped it off..
Coming from a South East Asian country with rich and complex culinary traditions, I can honestly say I have never been easily moved by new cuisines. Naoko’s donabe shojin delights definitely opened up a wonderful new world. I will never forget the first taste of the vivid yellow Kombucha pumpkin soup, nor the first bite of those beans and tofu pockets. Food so deceivingly simple bursting with freshness and delicate flavors.I am gushing yes, in true M.F.K Fisher fashion.
The incredible surprise dessert-a cold yam soy-based blancmange with black sugar and goji berries
Thank you Naoko and Jason, for such a wonderful introduction to Shojin cooking in those amazing donabes.