Welcome — ようこそ

My name is Tsugumi Richards, and I am a Japanese cooking instructor based in Boulder, Colorado. I was born and raised in Osaka, Japan, a city known for its lively food culture and warm-hearted people. Food has always been at the center of my life — a language of love, memory, and connection passed down through generations.

My father, who was of Korean-Japanese descent, had a deep passion for food. He often visited the fish market, returning home with the freshest seafood to share with our family. Our refrigerator was always filled with Korean staples — kimchi, kakuteki (radish kimchi), and mung bean namul — alongside my mother’s beloved Japanese home-cooked dishes.

My mother was an excellent cook, and her Tai no Arani (simmered red snapper), Kare Raisu (Japanese curry), and Karaage (fried chicken) remain my favorite comfort foods to this day. Because my father ran his own business, our home was always full of guests. My mother would prepare many "ate" — small seasonal dishes that pair beautifully with sake — while I helped bring food to the table, pour sake, and clear dishes. In a way, I became a waitress at the age of five, learning the rhythm of hospitality and the joy of serving others.

What is Shōjin Ryōri?

Shōjin ryōri is the traditional vegetarian cuisine developed in Japanese Buddhist temples. Rooted in Zen philosophy, it reflects the practice of mindfulness, balance, and gratitude — not only in eating, but in living. The word shōjin (精進) means “devotion” or “spiritual effort,” and this cuisine teaches us to cook and eat with full awareness and respect for all living things.

Shōjin ryōri uses no meat or fish. Instead, it celebrates the natural flavors of seasonal vegetables, tofu, beans, and grains, highlighting their beauty through simplicity and harmony. Every dish embodies the principle of “Ichijū Sansai” (one soup, three dishes) — a balanced, nourishing meal that connects us to the rhythm of nature.

It wasn’t until I left my parents’ home that I truly understood how fortunate I was to be surrounded by such rich, homemade flavors. The lessons I learned from my family — respect for ingredients, care in preparation, and joy in sharing food — have guided me ever since.

In 2019, I lived in Bariloche, Argentina, for seven months. It was a beautiful place surrounded by nature, but I couldn’t find any good Asian food. My neighbor, who had a small farm, sold fresh vegetables and fruits twice a week in her garage — including Asian produce such as daikon radish, napa cabbage, and persimmons.

Because I couldn’t buy kimchi anywhere, I began making homemade kimchi and sharing it with friends. Soon, people started asking me to teach them how to cook Japanese and Korean dishes, and that’s how my cooking classes were born — right in my own kitchen.

Today: Now, through my Japanese cooking and sake tasting classes in Boulder, I hope to share not just recipes, but the heart and culture behind every dish — the same love and warmth I grew up with in my family’s kitchen in Osaka. Each class is a reflection of my journey — connecting Japan, Korea, and the many places I’ve called home — one meal at a time.