Vegan & Shojin style cooking Meetup

fully booked>
Atelier-Dinner SHOJIN style cuisine "Special Autumn Menu" by Mari Fujii, specialist and author of many cook books, who has taught Shojin Ryori for more than 35 years.
She will prepare the special menu with the seasonal vegetables and explain the recipes and ingredients while she demonstrates and tells stories related to her experience with Shojin cuisine.
It will be a time to learn, discover, have an exchange with Mari sensei and other participants.
*Meat, fish and dairy are not used in the cooking. All vegan.

PROGRAM
16h30: Reception, Introduction, Basics of Shojin Ryori. Video projection.
17h: Demonstration and Explanation of the menu, ingredients, anecdotes, tips...
18h: Dinner [Appetizer, salad, soup, several dishes with seasonal vegetables "various types of mushroom and potatoes"
19h-19h30: Dessert & drink. Q&A time. Conversation and exchange of information.
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Mari Fujii is a specialist and author of many cook books about Shojin Ryori including the one in English, “Enlightened Kitchen : Fresh Vegetable Dishes from the Temples of Japan”. She teaches in Japan and more than 15 countries.
She married Sotetsu Fujii, who was a Buddhist monk and worked as Tenzo in charge of cuisine at the temple for 10 years. He has written several books including a dictionary about the Shojin Ryori of various schools of Buddhism. They have both taught cooking for a long time.
Mari follows the ideas of her husband who often says, "Cooking should be from the heart". In other words, think carefully about the person who will eat the food you prepare.

The number of participants is limited to 8 persons.
Participation fee is 4000 yen.

Well-balanced VEGGIE BOWL ベジ丼 Veggy-don (Theme of November!)
Creative veggie fusion cooking workshop on Saturday Nov 23, 16h-19h in Kamakura, by Miyumi Chiba, veggie food producer & caterer.
ベジフード プロデューサー千葉芽弓さんによるクリエーティブ・ベジ料理ワークショップ
This workshop provides a unique opportunity to learn about her ideas for cooking with Japanese ingredients and fusing them with different cuisines from around the world. Her recipes are easy to make at home and Miyumi will teach you how to make them as well as share her knowledge, information and experience as a food caterer.

The workshop will be held once a month, each time with a focus on vegetables that are currently in season. Participants will enjoy demonstrations, tastings, presentation of dishes and setting the tables as well as enjoy conversations within the group.

PROGRAM
16h: Reception, Introduction, explanation of the menu, seasoning, ingredients...
17h: Demonstration, tasting, preparation of the dishes, setting the table...
18h: Dinner (Veggie Bowl), dessert & drink. Q & A time. Conversation and exchange of information.
19h-19h30: Finish

OMOCHI for meal & dessert
Omochi is made of Mochigome, glutinous rice.
In the workshop, we will make : Ozo-ni, mochi in the soup with vegetables, Abekawa mochi wrapped with nori seaweed, Ohagi and Oshiruko with azuki sweet red beans, Zunda with Edamame beans, Daifuku with strawberry, Kinako soy beans powder...
We will enjoy the Mochi freshly made, from the powder and ready-made Mochi rice cake.

Next workshop on Sunday Feb 9, 11h - 14h
The number of participants is limited to 8 persons.
Participation fee: 3500 yen.

Atelier-Dinner "Taste of Grandma" & Cultural Experience by Miyo sensei
Taste of Grandma is the new Atelier-Dinner starting from April by 92 years old Miyo sensei who is happy to share her savoir-faire.
Once a month, she will prepare the dishes which she likes and she's been eating for a long time.
She will give some demonstrations, explain the details of how they are made and also give some ideas to arrange at your home. The ingredients are based on vegetables and beans. (No meat, fish and dairy used)
In addition to culinary preparation, she will teach you the cultural aspects: tea ceremony, ikebana, calligraphy to enrich the table art.
- Demonstrations, explanation of the menu, ingredients and related information
- Dinner (about 10 dishes including rice & soup)
- Learning session [Ideas to entertain the guests]
To prepare the tea matcha with whisk Chasen (by each participant)
How to write the name in Japanese (Katakana) with sumi brush
The basic of simple style of Ikebana flower arrangement
Hashioki chopstick rest made with hashi bukuro paper