What we’re about
We organise a series of workshops which will offer an opportunity to meet people through a mutual interest in food and culture. People with long experience in various cuisines will join us and make presentations. There will be time for relaxed talk among the attendants, as at a cafe. 豊富な経験をもつスペシャリストと協力し、「食と文化」をテーマに、様々な催しを企画します。いろいろな国籍の人々との交流の場にもなります。
Upcoming events
2
- ¥5,000.00
Vegan Bento & fermentation recipes ideas by Yuko Ose sensei
Kamakura Espace Privé, 2-14-2 Yuigahama, Kamakura, al, JPVegan Bento & fermentation recipes ideas by Yuko Ose sensei
Yuko Ose is a specialist in Japanese fermentation and Koji.
With over 35 years of teaching experience and more than 40 published books, including works on miso, she is also active in educational programs, sharing the importance of food culture in schools.In this workshop, a variety of ideas to make well-balanced Bento and fermentation recipes ideas are introduced. Yuko is happy to teach us the countless benefits of fermented foods, and also many different ideas of preparing the noodles.
Program
• 16:00 Reception, introduction of the instructor and staff
• Presentation on fermentation, koji, and miso
• 16:30 Cooking preparation, demonstrations, and table setting
• 18:00 Dinner and dessert
• 19:00 ClosingParticipation: 5000 yen.
For reservations, please contact us by email: ateliercafekamakura@gmail.com^^^^^^^^^^^^^^^^^^
www.ideeskamakura.com
www.instagram.com/ideeskamakura4 attendees - ¥5,000.00
Atelier-Dinner SHOJIN style cuisine by Mari Fujii
Kamakura Espace Privé, 2-14-2 Yuigahama, Kamakura, al, JPAtelier-Dinner: SHOJIN-Style Vegetarian Cuisine (Last class before summer vacation)
"The Ideas to adapt Shojin Ryori to your daily cooking".
Presented by Mari Fujii, a specialist and author of numerous cookbooks, who has been teaching Shojin Ryori for over 40 years.
She will explain the recipes and ingredients as she demonstrates and talks about ways to adapt Shojin Ryori to your daily cooking.
You will also learn the basics of Shojin Ryori through videos and additional resources.
This will be an opportunity to learn, discover, and interact with Mari-sensei.
*Meat, fish and dairy are not used in cooking. All vegan.
PROGRAM
11h: Reception, Introduction, Basics of Shojin Ryori. Video projection.
12h: Demonstration and Explanation of the menu, ingredients, anecdotes, tips...
13h: Dinner [9 dishes of seasonal vegetables, tofu, rice, soup]. Dessert & drink.
14h: Q&A time. Conversation and exchange of information.^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
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 5000 yen.**Please reserve your place and confirm by e-mail**
ateliercafekamakura@gmail.com^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
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.^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
For other cooking class schedule: www.ideeskamakura.com2 attendees
Past events
192
