Temple cuisine

"The essence of Shojin ryori (temple cooking) to your table.
shojin-ryori.com.au"

Temple cuisine

Soba Roll

  Sumi Saikawa

Dipping sauce made of vinegar and soy sauce for the soba roll is the best for hot summer day. Pre time: 15min Cook time: 30min People: 4 Calorie: ****kcal   *Australian 1cup=250m ...readmore

Goma dofu (Sesame Tofu)

  Sumi Saikawa

Goma dofu is a dish which requires a lot of effort to create which involves grinding roasted sesame seeds in a suribachi (mortar) until it turned into paste and then add kudzu powder to form a shape. ...readmore

Congee

  Sumi Saikawa

Many people consider “congee is for unwell person”, but in temple cuisine, it is considered to have various benefits including increase energy, protect from cold, easy to digest and low impact to body ...readmore

Shojin-age (Vegetable tempura)

  Sumi Saikawa

Shojin age is seasonal vegetable tempura. Usually served without tempura sauce, so salt is added in the batter. Preparation: 20 mins Cooking time: 30 mins Servings: 2 Calorie: 100kcal ...readmore