fully booked> Atelier-Dinner SHOJIN style Cuisine "Autumn Menu" by Mari Fujii

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.

**Please reserve your place and confirm by e-mail**
[email protected]

Next lesson in 2025.
Please contact by email for the detail.

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Shojin Ryori is a vegetarian cuisine of Buddhist temples. Following the precept that forbids killing living beings, this traditional cuisine does not use animal, fish and dairy products. It has been established and developed as a food culture over a long history.
Shojin-Style Cuisine is the term we use to describe the cooking adapted for our modern lifestyle based on traditional Shojin Ryori.

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For 4 types of workshops by Miyo sensei : TOFU variety, Omochi, Veggie SUSHI and OYAKI traditional dumpling, please visit the pages Meetup or Website www.ideeskamakura.com/cuisine/cuisine-communication/

Creative veggie fusion cooking workshop by Miyumi Chiba, veggie food producer
www.ideeskamakura.com/cuisine/creative-fusion-style/