Shōjin Ryōri: Japanese Vegetarian Food from the Heart

Asao Masami gives a precooking lecture. (© Nomura Kazuyuki)

Firmly squeezing the tōfu to remove moisture. (© Nomura Kazuyuki)

Cooperation between the person holding the mortar and the one beating the tōfu is essential! (© Nomura Kazuyuki)

Mold thin, evenly shaped burgers to allow them to cook through. (© Nomura Kazuyuki)

Stir well to prevent the mixture from burning. (© Nomura Kazuyuki)

Unlike the meat- and bone-derived soup stocks used in Western cuisine, konbu and shiitake stock are made by soaking the ingredients in water. (© Nomura Kazuyuki)

Lotus root symbolizes good fortune. (© Nomura Kazuyuki)

Cutting the ingredients for kinpira. (© Nomura Kazuyuki)

To retain the crunchy texture, be careful not to overcook. (© Nomura Kazuyuki)

Clockwise from lower left: Gokokumai rice, tōfu hamburger steak, bamboo in sake lees, miso soup, and pickles; lotus root kinpira is at center. (© Nomura Kazuyuki)

Taking time to savor the carefully prepared dishes. (© Nomura Kazuyuki)

Nippon.com editors Daniel Rubio and Marwa Adly flank instructor Asao Masami. (© Nomura Kazuyuki)