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)
See all- Atelier-Dinner SHOJIN style cuisine "Special Autumn Menu" by Mari FujiiKamakura Espace Privé, Kamakura
Atelier-Dinner SHOJIN style cuisine "Special Autumn Menu"
精進料理研究家、藤井まり先生による「秋の特別メニュー」
with a variety of sauces & dressing; black sesame paste, walnut, umeboshi plum, tofu, miso...
By Mari Fujii, 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 has taught Shojin Ryori for more than 40 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**
ateliercafekamakura@gmail.com
お申込みはeメールでご連絡ください。Also on Saturday Nov 16, 16h30 - 19h30 "Special Autumn Menu"
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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.^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Miyumi’s creative veggie fusion cooking workshop. Many recipe ideas which go well with rice or bread, and also with drinks.
www.ideeskamakura.com/cuisine/creative-fusion-style/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/
- Miyumi’s creative veggie fusion cooking フードプロデューサー千葉芽弓さんによるクリエーティブ・ベジ料理Espace Privee, Kamakura¥4,000.00
Miyumi’s creative veggie fusion cooking workshop
フードプロデューサー千葉芽弓さんによるクリエーティブ・ベジ料理
Many recipe ideas which go well with rice or bread, and also with drinks.
アレンジ自在！ パンにもごはんにもお酒にも合う 野菜のかんたんフュージョン料理を楽しもう！
Miyumi Chiba, a veggie-food producer, has visited more than 2,500 restaurants and delis and worked on popularizing vegetarian meals.
This workshop provides a unique opportunity to learn about her ideas for cooking with Japanese ingredients and fusing them with different cuisines from around the world. Her recipes are easy to make at home and Miyumi will teach you how to make them as well as share her knowledge, information and experience as a food caterer.The workshop will be held once a month, each time with a focus on vegetables that are currently in season. Participants will enjoy demonstrations, tastings, presentation of dishes and setting the tables as well as enjoy conversations within the group.
PROGRAM
16h: Reception, Introduction, explanation of the menu, seasoning, ingredients...
17h: Demonstration, tasting, preparation of the dishes, setting the table...
18h: Dinner (Party style), dessert & drink. Q & A time. Conversation and exchange of information.
19h-19h30: FinishSaturday Oct 12, 16h - 19h (19h30)
Participation : 4000 yen.
For reservations, please contact us by email : ateliercafekamakura@gmail.com
お申込みは、Eメールでお願いします。
It is programmed once a month with different theme.
Saturdays Nov 23, Dec 21, 16h - 19h (19h30)^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
PROFILE
Miyumi Chiba, a veggie-food producer, has received the Vegetarian Award in 2019 and was nominated many times for her activity in Tokyo Smile Veggies. For the past 10 years she has visited more than 2,500 restaurants and delis and worked on popularizing vegetarian meals.^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Workshop schedule by Idees Kamakura
www.ideeskamakura.com/
