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Jaipur, the Pink City, is known for its royal heritage and evolving food scene. While the city celebrates new restaurants and culinary trends, a recent event at Laalee, a boutique hotel, took food lovers on an extraordinary journey. Imagine indulging in the flavours of Japan, specifically Shojin Ryori – a traditional vegetarian monk cuisine – all while being surrounded by the divine presence of Lord Krishna through stunning art and heritage of Laalee.
This unique dining experience was made possible by the Japanese chef couple Shugo Kokado and Ayuko, who brought the flavours of their homeland to Jaipur, with a few tweaks to suit Indian palates. Devyani and Shaan, the hosts of Laalee, created the perfect ambience for this culinary fusion, where Japanese food met Indian heritage. To dive deeper into this cuisine, Slurrp had the chance to speak with the masterminds behind the event, Shugo and Ayuko.
A Match Made in Culinary Heaven
Shojin Ryori is a traditional Japanese vegetarian cuisine rooted in Buddhist teachings. Known for its emphasis on simplicity, mindfulness, and balance, the cuisine avoids any animal products, stimulants, or strong spices like garlic and onion. The meal at Laalee featured a delicious selection of dishes, including teriyaki mushrooms, agedashi tofu, miso soup, sushi, somen noodles, and mochi with ice cream. The Japanese chef couple made slight adjustments to the menu to suit the Indian audience, ensuring the flavours resonated with local tastes.
Devyani, the host at Laalee, worked hand-in-hand with the chefs, from sourcing the right ingredients to ensuring that the presentation was flawless. Shaan, her husband, made sure every guest enjoyed the sake to the last drop, adding to the authenticity of the experience.
The Chef's Insight: Shojin Ryori Explained
To better understand the nuances of Shojin Ryori, Slurrp sat down with Shugo Kokado and Ayuko to ask them about the principles behind this unique cuisine.
Slurrp: What are the key principles behind Shojin Ryori, and how do these principles influence the choice of ingredients in the dishes?
Shugo: The principle of Shojin Ryori is to avoid using any animal products. Even spices like garlic and ginger are often prohibited to keep the meals gentle on the body, especially for monks in training. Instead, we use dried ingredients like shiitake mushrooms to create a delicate, umami-rich broth.
Slurrp: What plant-based ingredients and alternative proteins do you primarily use to create balanced and nourishing meals?
Shugo: Soy protein is essential, but we also use ingredients like wheat gluten, known as “fu.” These provide texture and protein to the meals, ensuring they are filling and nutritious.
Slurrp: Can you explain how the concept of simplicity and mindfulness is reflected in the preparation and presentation of Shojin Ryori dishes?
Shugo: Mindfulness is at the heart of Shojin Ryori. Each small dish is carefully arranged to reflect balance and fulfilment. The goal is to help diners appreciate the simplicity of the meal while being fully present in the experience.
Slurrp: Are there any particular flavour combinations or techniques unique to Shojin Ryori that help enhance the natural taste of seasonal vegetables and grains?
Shugo: One of the key techniques is making dashi, a broth that enhances the natural umami flavours of the ingredients. This allows us to bring out the best in seasonal vegetables without overpowering their natural taste.
Slurrp: How do you accommodate dietary restrictions or preferences within the already restrictive Shojin Ryori cuisine, such as for guests with allergies or gluten intolerance?
Shugo: We use natural seasonings as much as possible. For guests with gluten intolerance, we use gluten-free soy sauce, tamari, and kombu powder. These substitutions ensure that everyone can enjoy the flavours while adhering to their dietary needs.
Slurrp: Why did you choose Laalee for such an event?
Shugo: It was truly serendipitous! Our interest in Indian cuisine led us to connect with Laalee, and the opportunity to collaborate was too good to pass up. Laalee’s atmosphere, inspired by Hindu deities and the love of its owners, was the perfect backdrop for this special dinner. Serving Shojin Ryori in such a place felt like a spiritual experience, and we were grateful for the chance to work with the fantastic team there.
The event was not only a chance to indulge in exquisite Japanese monk cuisine but also an opportunity for cultural exchange. Devyani and Shaan, the co-owner of Laalee, expressed their joy in hosting such an event: “At Laalee, we aim to provide unique culinary experiences that reflect both Indian and global influences. Hosting the chef couple from Japan was an honour, and the response from our guests was phenomenal. It was an insightful, memorable experience, and we look forward to more events like this.”
A Culinary Experience to Remember
The Shojin Ryori dinner at Laalee was a true meeting of cultures, blending the mindfulness and simplicity of Japanese vegetarian cuisine with the rich heritage and spirituality of India. The guests left not only with full bellies but with a deeper appreciation for the careful, mindful preparation that goes into each dish.
While saying goodbye to the humble chef couple was difficult, the flavours of their carefully crafted dishes lingered on, offering a reminder that food is not just about sustenance but about connection, tradition, and gratitude. This dinner was more than a meal; it was a once-in-a-lifetime experience that beautifully merged the ancient traditions of Japan with the cultural richness of Jaipur. For anyone interested in exploring the world of Shojin Ryori, this event proved that food can be a powerful bridge between cultures.
