FOOD & COMMUNICATION

Shojin ryori, traditional vegan cuisine at the bouddhist temple, by Mari Fujii

Shojin Style Cooking workshop by Mari Fujii

藤井まり先生の精進スタイル料理講座

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 cuisineSaturday November 16 : Mock cuisine of Abalone and oyster. Saturday January 25 : Yuba. Saturday March 28 : Unagi. Saturday May 23 : 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 

ateliercafekamakura@gmail.com



CULINARY PROGRAM 2019 - 2020 

in English, Japanese, French

・Cooking classes at Kamakura  ・Monthly dinner at Harajuku

Series of MODOKI ryori (MOCK cuisine) and seasonal vegetables by Mari Fujii, [in Kamakura]

Author of many books including the one in English, “Enlightened Kitchen, Fresh Vegetable Dishes from the Temples of Japan. (Kodansha International)

藤井まり先生の精進スタイル(もどき料理)料理講座 

  • “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 spice (May 23)

 

Series of dinners introducing vegan cuisine inspired by specialities from each prefecture in Japan by Miyumi Chiba. [in Harajuku]

千葉芽弓シェフの郷土食や伝統食材をテーマにしたヴィーガン創作料理ディナー  

  • November 13, December 18, January 29, February 26, March 25, April 22, May 20, June 24. 18h30 – 21h.

 

Workshop by Akemi & Satsuki, authors of [Grandma's Shojin ryori, Japanese Vegetarian Home Cooking] [in Kamakura]

「おばあちゃんの精進ごはん」著者、暁美さんと五月さん姉妹による料理教室

  • Osechi ryori, new year's speciality in Vegan style (Sunday December 15)
  • OYAKI, healthy style baked gluten-free bun making ヘルシーな「おやき」 (Sunday, February 16)
  • Variety of Bento cooking さまざまなお弁当アイディア (Sunday April 19)

2019 

Nov 13 (wed): Monthly dinner “Vegan cuisine inspired by specialities regional” by Miyumi

Nov 16 (sat): Shojin style cooking, “Abalone” and “Oyster” made of tofu and mushroom by Mari Fujii

 

Dec 15 (sun): Osechi ryori, new year's speciality in Vegan style by Akemi & Satsuki

Dec 18 (wed): Monthly dinner “Vegan cuisine inspired by specialities regional” by Miyumi

 

2020

Jan 25 (sat): Shojin style cooking, “Stuffed cabbage roll” with Yuba, tofu skin and beans by Mari Fujii

Jan 29 (wed): Monthly dinner “Vegan cuisine inspired by specialities regional” by Miyumi

 

Feb 16 (sun): OYAKI, healthy style baked gluten-free bun making ヘルシーな「おやき」 by Akemi & Satsuki

Feb 26 (wed): Monthly dinner “Vegan cuisine inspired by specialities regional” by Miyumi

 

March 25 (wed): Monthly dinner “Vegan cuisine inspired by specialities regional” 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 22 (sat): Monthly dinner “Vegan cuisine inspired by specialities regional” by Miyumi

 

May 20 (wed):Monthly dinner “Vegan cuisine inspired by specialities regional” by Miyumi

May 23 (sat): Shojin style cooking, “Egg” with tofu and spice by Mari Fujii

 

June 24 (wed): Monthly dinner “Vegan cuisine inspired by specialities regional” by Miyumi