Daisuke Nomura, a Shojin Ryori chef, presents Japanese dishes enhanced with olive oil

EAT | Japanese Cuisine with Spanish Olive Oil

Shojin Ryori Restaurant 'shojin 宗胡' Offers Accessible Shojin Cuisine

In Roppongi, Tokyo, lies 'shojin 宗胡,' a restaurant specializing in Shojin Ryori (Japanese Buddhist vegetarian cuisine). The owner-chef, Daisuke Nomura, has been appointed an ambassador for Spanish olive oil. He has developed Japanese dishes incorporating olive oil, some of which are available at 'shojin 宗胡,' with recipes also being shared.

Text by WASEDA Kosaku (OPENERS)

Spain: The Leading Supplier of Olive Oil in Japan

In recent years, Japan's olive oil imports have been on the rise. A significant portion comes from Europe, which holds a commanding 95.5 percent share of the Japanese market.

Within this market, imports of Spanish olive oil reached 21,466 tons in the first quarter of 2019, a 40 percent increase year-on-year. Spanish olive oil accounts for approximately 64 percent of Japan's total consumption, indicating its popularity among Japanese consumers.

The Olive Oil from Spain, a non-profit organization representing global leaders in olive oil production, distribution, and sales, is conducting the "Olive Oil World Tour" campaign to promote Spanish olive oil.

In its second year, the campaign has appointed Daisuke Nomura, owner-chef of 'Shojin 宗胡,' a Shojin Ryori restaurant in Roppongi, Tokyo, as this year's ambassador.

Nomura previously served as head chef at 'Shojin Ryori Daigo,' a restaurant that has consistently earned two Michelin stars. He then opened 'shojin 宗胡' with the concept of experiencing Shojin Ryori in a new, accessible way.

Nomura has created three original Japanese dishes using Spanish olive oil: 'Kohaku Namasu' (red and white pickled vegetables), 'Lotus Root and Negi Miso Grill,' and 'Olive Oil Tofu Soup.'

'Kohaku Namasu' is a reimagined persimmon salad, dressed with sesame sauce and olive oil.

'Lotus Root and Negi Miso Grill' features lotus root grilled to a fragrant finish with a negi (scallion) miso sauce enriched with olive oil.

'Olive Oil Tofu Soup' is a clear soup where silken tofu is infused with the subtle flavor of olive oil.

Among the three dishes, 'Lotus Root and Negi Miso Grill' will be offered as part of set meals and courses at 'shojin 宗胡' for a limited three-week period, starting from the dinner service on Wednesday, October 9, 2019.

Recipes Revealed for Dishes Created by Daisuke Nomura at 'shojin 宗胡'

The recipes for the three dishes mentioned above are now available. Please refer to the following.

Available

Kohaku Namasu
■ Ingredients (Serves 5)
▪ 1 persimmon
▪ 5 cm daikon radish
▪ 8 shiitake mushrooms
▪ 1 bunch Japanese parsley (ito mitsuba)
▪ 50cc dashi stock
▪ 25cc soy sauce, mirin, and vinegar each
▪ 40g ground sesame paste
▪ 30cc extra virgin olive oil
■ Instructions
1. Thoroughly mix the dashi stock, soy sauce, mirin, vinegar, and ground sesame paste.
2. Add olive oil to the mixture from step 1 to create the namasu dressing.
3. Julienne the persimmon and daikon radish. Soak the daikon radish in a saltwater solution (approx. 3% salt) for about 20 minutes, then rinse and squeeze out the water.
4. Heat olive oil in a frying pan and grill the shiitake mushrooms. Cut them into 5 equal wedges.
5. Blanch the Japanese parsley in boiling water for 5 seconds, then immediately transfer to a colander to cool. Cut into 2cm lengths and drain.
Drain well.
6. Add the ingredients from steps 3, 4, and 5 to the namasu dressing from step 2. Mix gently and let sit for about 10 minutes before serving. Completion.

Lotus Root and Negi Miso Grill
■ Ingredients (Serves 5)
▪ 2 lotus roots
▪ 1 long green onion (negi)
▪ 250g red miso paste
▪ 20cc extra virgin olive oil
■ Instructions
1. Cut the long green onion in half lengthwise, then into 2cm pieces.
2. Heat olive oil in a frying pan and sauté the green onion from step 1. Once the green onion is cooked, add the red miso paste. Stir until the green onion and miso are well combined, then remove from heat.
3. Peel the lotus root, slice into 1cm thick rounds, and steam for 3 minutes.
4. Coat the steamed lotus root from step 3 with potato starch. Heat olive oil in a frying pan and grill both sides until golden brown.
5. Top the grilled lotus root from step 4 with the negi miso mixture from step 2. Sear the surface with a kitchen torch.

Olive Oil Tofu Soup
■ Ingredients (Serves 10)
▪ For the Olive Oil Tofu
1200cc kombu dashi stock
130g Yoshino kudzu starch
100g ground sesame paste
80cc extra virgin olive oil
▪ For the Clear Soup
1000cc kombu dashi stock
1000cc vegetable stock
Salt to taste
Soy sauce to taste
■ Instructions
1. Combine kombu dashi stock, Yoshino kudzu starch, and ground sesame paste in a pot. Cook over high heat while stirring constantly. Once it boils, reduce heat to low-medium and continue stirring for about 10-15 minutes.
Stir in the olive oil at the end and mix briefly. Once it has reached the desired consistency, transfer to a container, cover with plastic wrap dampened with water, and let cool.
2. Combine the kombu dashi stock and vegetable stock. Season with salt and soy sauce to taste to prepare the clear soup.
3. Place a 4cm cube of the olive oil tofu from step 1 into a bowl and pour the clear soup from step 2 over it.

Available

shojin 宗胡
Location | 6-1-8 Roppongi Green Building 3F, Roppongi, Minato-ku, Tokyo
Hours | Lunch 11:30 AM - 3:00 PM / Cafe 2:00 PM - 5:00 PM / Dinner 6:00 PM - 11:00 PM / Bar 10:00 PM - Last
Closed | Irregular holidays (Please inquire)
Seating | Semi-private rooms for 5 (¥1,500 per room), Private rooms for 7 (¥3,000 per room)
Period for Special Menu | October 9 - October 30, 2019 (Wed)
Prices | Lunch Set ¥1,800, Lunch Course from ¥6,000, Dinner Course from ¥8,000 (all prices exclude tax)
Reservations & Inquiries | 03-5414-1133

Contact

Olive Oil from Spain
https://oliveoilworldtour.jp/