For the workshops of Shojin cuisine by Mari Fujii, please visit the page below.
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Shojin ryori, traditional vegan cuisine at the bouddhist temple, by Mari Fujii
Shojin Style Cooking workshop by Mari Fujii
Series of MODOKI ryori (MOCK cuisine) もどき料理 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, Fresh Vegetable Dishes from the Temples of Japan”.
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.
In the class, 9 dishes are made which are based on the principles of making Shojin ryori in the Buddhist temples. All vegan.
・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 of MOCK cuisine: Saturday January 25 : Yuba. Saturday March 28 : Unagi. Saturday May 16 : Egg.
3 hours from 10h30 to 13h30.
Participation fee is 4500 yen. Lesson in English and Japanese. Recipes in both languages.
13 min from Kamakura Sta. (About 1h from Tokyo sta.)
Please reserve your place by e-mail
CULINARY PROGRAM 2020
in English, Japanese, French
・Cooking classes at Kamakura & Harajuku
Jan 25 (sat): Shojin style cooking, “Stuffed cabbage roll” with Yuba, tofu skin and beans by Mari Fujii
Feb 9 (sun): Special cooking class for a lunch party with regional specialities
Feb 16 (sun): OYAKI, healthy style baked gluten-free bun making ヘルシーな「おやき」 by Akemi & Satsuki
March 15(sun): Special cooking class for a lunch party with regional specialities by Miyumi
March 28 (sat): Shojin style cooking, “Eel” with potato and Nori seaweed by Mari Fujii
April 19 (sun): Variety of Bento cooking さまざまなお弁当アイディア by Akemi & Satsuki
April 12(sun): Special cooking class for a lunch party with regional specialities by Miyumi
May 16 (sat): Shojin style cooking, “Egg” with tofu and spice by Mari Fujii
May 17(sun): Special cooking class for a lunch party with regional specialities by Miyumi
June 28 (sun): Special cooking class for a lunch party with regional specialities by Miyumi