Shojin-Style Cooking Intensive Course by Mari Fujii 藤井まり先生の精進料理講座

Shojin-Style Cooking Intensive Course by Mari Fujii 藤井まり先生の精進料理講座 (日・英語）10h30 - 15h30. (3 spots available)
Would you like to know more about Shojin Ryori ?
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.
Mari 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 has taught for more than 40 years and in 15 countries.
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 as well. We will provide translation and the recipes in English.

PROGRAM for May 27
10h30-11h:
Reception, Introduction, Basics of Shojin Ryori. Video projection: cuisine at 3 differnts temples.

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

12h30-13h30: Lunch

13h30-14h:
Matcha tea demonstration and practice of using tea whisk.
Tea & sweet.

14h-15h:
Mini-lecture and tasting of ingredients and seasoning...
Q&A.
Video (documentary of Shojin cuisine at Mari Fujii's home.)

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

Saturday May 27, 10h30 - 15h30.
The number of participants is limited to 6 persons.
Participation fee is 10 000 yen.
Please reserve your place by e-mail. [ateliercafekamakura@gmail.com](mailto:ateliercafekamakura@gmail.com)
After your confirmation, we will send you the detail by email.

Schedule 2023:
Saturdays June 17, 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