- Atelier-Dinner SHOJIN style cuisine "Special Spring Menu" by Mari FujiiKamakura Espace Privé, Kamakura, AL
Atelier-Dinner SHOJIN style cuisine "Special Spring Menu"
with a variety of sauces & dressing; black sesame paste, walnut, umeboshi plum, tofu, miso...
And also with the different kinds of Seaweed; Hijiki, Kombu, Nori, Wakame.
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.comIt takes place once a month except July, August & December.
Saturday June 22, 16h30 - 19h30 "Special Summer Menu"
Saturday Sept 21, 16h30 - 19h30 "Special Autumn Menu"
Saturday Oct 19, 16h30 - 19h30 "Special Autumn Menu"
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.^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
For 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/
- Fully booked> TOFU & seasonal vegetables: Japanese style vegan home cookingKamakura Espace Privé, Kamakura, AL¥4,000.00
Fully booked> Please reserve for June 9 or July 13.
Program 2024> www.ideeskamakura.com/
TOFU & seasonal vegetables : Vegetarian & vegan Japanese home cooking workshop
Learn about the basics of making traditional Japanese style vegetarian/vegan cooking.
We will make 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, 92-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.
Saturday May 18, 16h30 - 19h30
The number of participants is limited to 8 persons.
Participation fee is 4000 yen.
**Please reserve your place by e-mail**
ateliercafekamakura@gmail.com
After your confirmation, we will send you the detail by e-mail.NEXT WORKSHOPS of Tofu & Vegetables
Sunday June 9, 11h - 14h
Saturday July 13, 16h30 - 19h30
Sunday August 4, 11h - 14h*If you are visiting Kamakura, we have listed some tourist and vegan restaurants information on the web site, for your reference. www.ideeskamakura.com/visit/tourist-information/
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Other workshops (Omochi, Oyaki dumpling, Veggie Sushi) & Atelier-Dinner by Miyo sensei, please visit the page Website www.ideeskamakura.com/cuisine/cuisine-communication/Atelier-Dinner : Shojin, Zen temple style Cuisine by Mari Fujii 藤井まり先生の精進料理講座
www.ideeskamakura.com/cuisine/shojin-style-cuisine/ - TOFU & seasonal vegetables: Japanese style vegan home cookingKamakura Espace Privé, Kamakura, AL¥4,000.00
Program 2024> www.ideeskamakura.com/
TOFU & seasonal vegetables : Vegetarian & vegan Japanese home cooking workshop
Learn about the basics of making traditional Japanese style vegetarian/vegan cooking.
We will make 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, 92-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.
Saturday May 25, 11h - 14h
The number of participants is limited to 8 persons.
Participation fee is 4000 yen.
**Please reserve your place by e-mail**
ateliercafekamakura@gmail.com
After your confirmation, we will send you the detail by e-mail.NEXT WORKSHOPS of Tofu & Vegetables
Sunday June 9, 11h - 14h
Saturday July 13, 16h30 - 19h30
Sunday August 4, 11h - 14h*If you are visiting Kamakura, we have listed some tourist and vegan restaurants information on the web site, for your reference. www.ideeskamakura.com/visit/tourist-information/
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Other workshops (Omochi, Oyaki dumpling, Veggie Sushi) & Atelier-Dinner by Miyo sensei, please visit the page Website www.ideeskamakura.com/cuisine/cuisine-communication/Atelier-Dinner : Shojin, Zen temple style Cuisine by Mari Fujii 藤井まり先生の精進料理講座
www.ideeskamakura.com/cuisine/shojin-style-cuisine/ - OYAKI, vegetarian dumpling workshopKamakura Espace Privé, Kamakura, AL¥3,000.00
PROGRAM 2024 www.ideeskamakura.com
OYAKI, vegetarian dumpling workshop
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 6 kinds of Oyaki with different ingredients that include: Nozawana leaves, carrot, gobo (burdock), eggplant, daikon radish & fried tofu, kabocha (pumpkin) and azuki (sweet red beans). *All vegan.
It will be taught by Miyo-sensei, a 92-year-old grandmother who grew up in the Nagano region. She is happy to share her savoir-faire and her years of culinary experience.
Sunday March 31, 11h - 14h
The number of participants is limited to 8 persons.
Participation fee is 3000 yen.
Recipes in English**Please reserve your place by e-mail**
ateliercafekamakura@gmail.com
After your confirmation, we will send you the detail by e-mail.*If you are visiting Kamakura during day time, we have listed some tourist and vegan restaurants information on the web site, for your reference. www.ideeskamakura.com/visit/tourist-information/
PROGRAM
16h30-17h: Reception, Introduction to each other.
Explanation of the menu, ingredients.
17h-18h: Cooking together. Making the dough, cutting the vegetables...
18h-19h30: Baking and preparing the table. Dinner.
Q&A. Conversation & exchange information.Oyaki workshop will take place also on Oct 27 (11h-14h) & Dec 21(16h30-19h30)
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Other workshops (Omochi, Oyaki dumpling, Veggie Sushi) & Atelier-Dinner by Miyo sensei, please visit the page Website www.ideeskamakura.com/cuisine/cuisine-communication/Atelier-Dinner : Shojin, Zen temple style Cuisine by Mari Fujii 藤井まり先生の精進料理講座
www.ideeskamakura.com/cuisine/shojin-style-cuisine/^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^