Shojin Style Cooking workshop "WINTER MENU of 9 dishes"
Shojin Style Cooking workshop "WINTER MENU of 9 dishes" to learn many ways to enjoy the vegetables by Mari Fujii
With the basic idea and techinique of Shojin ryori, traditional vegan cuisine at the bouddhist temple, we will learn how to prepare the vegetables with different kinds of seasonings and various style of cooking.
It will also be a special occasion to learn directly from Mari Fujii who is the specialist of Shojin ryori and author of many books including the one in English, “Enlightened Kitchen”.
She’s been teaching more than 30 years which started with her husband Sotetsu Fujii who was a monk in charge of cooking at the temple for many years.
**The menu is considered for the people who wish to continue cooking in overseas. So we choose the seasonal vegetables and certain ingredients which are easy to find outside Japan as well. All vegan.
In the class, 9 dishes are made which are based on the principles of making Shojin ryori in the Buddhist temples.
・Five colors (green, yellow, red, black, and white), five flavors (sweet, sour, salty, bitter, and umami), five cooking methods (frying, boiling, grilling, steaming, raw).
・The seasonings (shoyu, miso, vineger, salt, mirin, spices), ingredients (sesame, tofu, umeboshi, konjac…)
・You will learn the basics and also the historical background and many practical ideas.
Please reserve your place by e-mail
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