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Upcoming events (2)
Japanese style vegan home cooking workshop
Learn about the basics of making traditional Japanese style vegan cooking.
We will make about 10 dishes with seasonal vegetables and Tofu with various flavors and cooking methods.
You will also learn many sauces and dressings ideas using soy sauce, miso, vinegar, and other seasonings, which can be arranged and applied in a variety of ways.
In this workshop, 91-year-old Miyo-sensei will introduce the dishes which she used to make. She has a lot of experience in Japanese home cooking. In addition to various hobbies such as calligraphy, flower arrangement and haiku, she has taught the art of the Japanese tea ceremony for more than 30 years. She will happily share her savoir-faire and her years of cultural experience.
The workshop are interpreted in English by experienced assistant. Various explanations and food-related resources about the ingredients and dishes will also be provided.
Sunday March 26, 11h - 14h.
The number of participants is limited to 6 persons.
Participation fee (for Meetup member) is 4000 yen.
Please reserve your place by e-mail.
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Next workshop schedule>
Saturdays 16h30 - 19h30: April 1, April 22, May 6, May 20, June 10, July 1, July 22.
Sundays 11h - 14h: March 26, April 9, April 30, May 14, June 4, June 25, July 9, July 30.
*If you are visiting Kamakura, we have listed some tourist and vegan restaurants information on the web site, for your reference. www.ideeskamakura.com
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One day Shojin-Style Cooking Intensive Course
[1 spot available for April 15. Please reserve in advance for May 27 or June 17]
Mari Fujii, author of many recipes books will give a small group lesson to learn about the basics of Shojin Ryori from its history and characteristics, variations of seasoning, to the practical method of cooking it.
The detail on
www.meetup.com/vegan-shojin-style-cooking-meetup/events/[masked]/
- Naoko
- 3 attendees
[1 spot available for April 15. ]
[Please reserve in advance for May 27 or June 17]
One day Shojin-Style Cooking Intensive Course
Mari Fujii will give a small group lesson to learn about the basics of Shojin Ryori from its history and characteristics, variations of seasoning, to the practical method of cooking it.
We will learn how to prepare the vegetables in different styles of cooking. The menu consists of the ingredients which are easy to find overseas. We will provide translation and the recipes in English and in French.
PROGRAM
10h30-11h:
Reception, Introduction, Basics of Shojin Ryori
11h-12h30:
Explanation of the menu, ingredients, Cooking together
12h30-13h30: Lunch (clean up)
13h30-14h15:
mini-lecture (with text) and Q&A time. (tea & sweet)
14h15-15h:
Break time (walk on the beach etc...)
15h-16h: Making Gomadofu, seasoning tasting, demonstration...
16h-17h:
Video (life in the temple, Interview with Mari Fujii, Production of soy sauce, etc.)
17h-17h30: Conversation and exchange of information. Finish.
Saturday April 15, 10h30 - 17h30.
The number of participants is limited to 6 persons.
Participation fee is[masked] yen.
Lesson in English (French translation available).
Please reserve your place by e-mail. [masked]
It will also take place on Saturdays May 27, June 17.
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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.
www.ideeskamakura.com
- Naoko
- 5 attendees
Past events (123)
- Naoko
- 3 attendees
