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

 
 
 

TOFU VARIETY : 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. *Different kinds and tastes of tofu in each dish.
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.

Saturday June 10, 16h30 - 19h30
The number of participants is limited to 6 persons.
Participation fee (for Meetup member) is 4000 yen.
Please reserve your place by e-mail.
[masked]
**After your confirmation, we will send you the detail by e-mail.

Saturdays 16h30 - 19h30: July 1 & 22, Aug 5 & 19, Sept 2 & 23, Oct 7 & 28, Nov 11, Dec 2 & 16.
Sundays 11h - 14h: June 25 (2places availables), July 9 & 30, Aug 13 & 27, Sept 10, Oct 1 & 22, Nov 5 & 26, Dec 10.

*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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Shojin-Style Cooking Course by Mari Fujii 藤井まり先生の精進料理講座
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
https://www.meetup.com/atelier-cafe-meetup-kamakura/

 
 
 

Shojin-Style Cooking Course by Mari Fujii 藤井まり先生の(日・英語)精進料理講座
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. Video projection: cuisine at 3 different temples

11h-12h30:
Explanation of the menu, ingredients, Cooking together

12h30-13h30: Lunch

13h30-14h: Q&A.
Video (documentary of Shojin cuisine at Mari Fujii's home.)

14h-14h45:
Matcha tea demonstration and practice of using tea whisk.
Tea & sweet.

14h45-15h:
Mini-lecture about ingredients and seasoning, tasting...

15h-15h30: Conversation and exchange of information.
Finish.

Saturday June 17, 10h30 - 15h30.
The number of participants is limited to 6 persons.
Participation fee is[masked] yen.
Lesson in English.
Please reserve your place by e-mail. [masked]

It will also take place on Saturdays July 15, Sept 16, Oct 14, Nov 18.
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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

 
 
 

(2 places available) TOFU VARIETY : 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. *Different kinds and tastes of tofu in each dish.
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 June 25, 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.
[masked]
**After your confirmation, we will send you the detail by e-mail.

Saturdays 16h30 - 19h30: July 1 & 22, Aug 5 & 19, Sept 2 & 23, Oct 7 & 28, Nov 11, Dec 2 & 16.
Sundays 11h - 14h: July 9 & 30, Aug 13 & 27, Sept 10, Oct 1 & 22, Nov 5 & 26, Dec 10.

*If you are visiting Kamakura, we have listed some tourist and vegan restaurants information on the web site, for your reference. www.ideeskamakura.com

＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾
Shojin-Style Cooking Course by Mari Fujii 藤井まり先生の精進料理講座
Saturday June 17, July 15, Sept 15, Oct 14, Nov 18.
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
https://www.meetup.com/atelier-cafe-meetup-kamakura/

 
 
 

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 many kinds of vegetables.

There are many different 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.
[masked]
*After the confirmation, we will inform you the detail by email.

*If you are visiting Kamakura, we have listed some tourist and vegan restaurants information on the web site, for your reference. www.ideeskamakura.com

＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾
Shojin-Style Cooking Course by Mari Fujii 藤井まり先生の精進料理講座
Saturday June 17, July 15, Sept 15, Oct 14, Nov 18.
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]/