Shojin Style Cooking workshop by Mari Fujii.
Series of MODOKI ryori (MOCK cuisine) and seasonal vegetables.
Main dish with Mock cuisine:
“Fried pork cutlet” and “Steak” made of Fu, wheat gluen
The idea of this type of Mock cuisine produced at the temple Buddhist is to offer enjoyment and also the unexpected surprise through the meal to the guest.
With the basic idea and method of Shojin ryori, traditional vegan cuisine at the bouddhist temple, we will learn how to prepare the vegetables with different kinds of seasonings and various style of cooking.
It will also be a special occasion to learn directly from Mari Fujii who is the specialist of Shojin ryori and author of many books including the one in English, “Enlightened Kitchen”.
She’s been teaching more than 30 years which started with her husband Sotetsu Fujii who was a monk in charge of cooking at the temple for many years.
**The menu is considered for the people who wish to continue cooking in overseas. So we choose the seasonal vegetables and certain ingredients which are easy to find outside Japan as well. All vegan.
In the class, 9 dishes are made which are based on the principles of making Shojin ryori in the Buddhist temples.
・Five colors (green, yellow, red, black, and white), five flavors (sweet, sour, salty, bitter, and umami), five cooking methods (frying, boiling, grilling, steaming, raw).
・The seasonings (shoyu, miso, vineger, salt, mirin, spices), ingredients (sesame, tofu, umeboshi, konjac…)
・You will learn the basics and also the historical background and many practical ideas.
Next classes: Main dish with Mock cuisine.
“Abalone” and “Oyster” made of tofu and mushroom (November 16)
“Stuffed cabbage roll” with Yuba, tofu skin and beans (January 25)
“Eel” with potato and Nori seaweed (March 28)
“Egg” with tofu and turmeric (May 23)
The number of participants is limited to 8 persons for each class,
so we suggest to reserve your place in advance.
To be able for everybody to enjoy together, meat, fish and dairy are not used in the cooking.
Participation fee is 4500 yen. Lesson in English and Japanese. Recipes in both languages.
Please reserve your place by e-mail お申込みはEメールでお願いします
By Akemi & Satsuki sisters, authors of [Grandma's Shojin ryori, Japanese Vegetarian Home Cooking] (version kindle in English)
Sunday 20 October: vegan Ramen & Gyoza ヴィーガン ラーメン&餃子
Sunday 22 december: Osechi ryori, special New Year's cooking おせち料理