Atelier-Cafe Meetup Kamakura アトリエ・カフェ　ミートアップ 鎌倉

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
17h30: Reception, Introduction, Basics of Shojin Ryori. Video projection.
18h: Demonstration and Explanation of the menu, ingredients, anecdotes, tips...
18h30: Dinner [Appetizer, salad, soup, several dishes with seasonal vegetables "various types of mushroom and potatoes"
19h30: Dessert [figs au white miso] & drink
20h: 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.

SUSHI VARIETY : 7 kinds of veggie sushi workshop

- Maki sushi, rolled style

- Temaki, wrapped by hand

- Oshizushi, pressing type

- Temari, round ball shape

- Chirashi, mixture of various ingredients

- Inarizushi with fried tofu aburaage

- Nigiri

Using differnt kinds of vegetables.

There are many styles of sushi. The form, ingredients, taste vary. In this class, you will learn the various types of making sushi with vegetables, tofu, seaweed and kanten agar agar. We will also learn about Dashi stock to make a soup.

The teacher is 91 years old grandmother who loves communicating with people and sharing her long experience !

The number of participants is limited to 6 persons.

Participation fee (for Meetup member) is 4000 yen.

Please reserve your place by e-mail.

OYAKI, vegetarian dumpling workshop　おやきワークショップ

Oyaki is a traditional food of Nagano prefecture. It is a bun made from flour, filled with many kinds of vegetables, mixed with miso paste or soy sauce for seasoning, then baked and steamed.

In this WS, we will make 5 kinds of Oyaki with different ingredients that include: Nozawana leaves, carrot, gobo (burdock), eggplant, kabocha (pumpkin) and azuki (sweet red beans). *All vegan.

There are 2 choices of flour ; wheat and rice powder.

It will be taught by Miyo-sensei, a 91-year-old grandmother who grew up in the Nagano region. She is happy to share her savoir-faire and her years of cultural experience.

信州生まれで91歳になるミヨ先生といっしょに、5種類のおやき（野沢菜、きんぴら、茄子、カボチャ、小豆）を作ります

Saturday Oct 28, 16h30 - 19h30

NEXT WORKSHOPS
Sunday Nov 26, 11h - 14h:
Saturdays Dec 16, 16h30 - 19h30

The number of participants is limited to 8 persons.

Participation fee is 3000 yen.