For the workshops of Shojin cuisine by Mari Fujii, please visit the page below.

www.ideeskamakura.com/cuisine/shojin-style-cuisine/

or conbtact us by email> ateliercafekamakura@gmail.com

 

 

 

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 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 

ateliercafekamakura@gmail.com



CULINARY PROGRAM 2020 

in English, Japanese, French

・Cooking classes at Kamakura & 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 

  • “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)

 

Special cooking class on making a party style vegan menu using regional specialities, taught by Miyumi Chiba, veggie-food producer.  [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教室

  • February 9, March 15, April 12, May 17, June 28. 12h-15h30.

 

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

  • 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)

2020

 

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

by Miyumi

 

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