Dear Japanese Food Lovers,
Hello from Aiko at isfor WA, Oxford!
Feeling a Little Over-Indulged This Holiday Season?
With all the festive meals and treats, you might be starting to feel a little too full. If that sounds familiar, Japanese shōjin ryōri may offer some gentle inspiration.
Shōjin ryōri is traditional Buddhist temple cuisine in Japan. It’s entirely plant-based and focuses on simple, mindful cooking that brings out the natural flavour of each ingredient. Rather than relying on heavy seasoning, it uses techniques and ingredients that highlight umami, creating dishes that feel light yet deeply satisfying.
At isfor WA, I also love exploring this idea of less heaviness, more flavour.
One example is Agedashi-style Tofu, where soft tofu is served with a warm, savoury dashi-based sauce. Although traditionally deep-fried, my version is lighter — but still comforting and full of umami.
Another favourite is Nikujaga made without meat, using abura-age (fried tofu) instead. By adding abura-age in place of meat, the dish gains richness and depth, while staying gentle on the body. Combined with potatoes and vegetables simmered in dashi, it’s surprisingly filling — many people are amazed at just how satisfying it is.
These kinds of dishes remind us that you don’t need meat or heavy flavours to feel content after a meal.
If you’re craving something nourishing after the holiday season, I hope these recipes inspire you to slow down, reset, and enjoy the quiet comfort of Japanese home cooking.
