We are sorry to announce that we will be canceling
our activities this year due to the Corona situation.
For the program next year, please contact us by email.
ATELIER-DINNER SHOJIN STYLE CUISINE by Mari Fujii. Every 2nd Tuesday 18h-21.
藤井まり先生の精進料理講座と夕食会 毎月第２火曜 18時 - 21時
7月12日「夏野菜とたれとソース」満席・キャンセル待ち。
It will take place at the Sông-bé Café beside the Kamakura Sta. every 2nd Tuesday evening.
Mari Fujii, specialist and author of many cook books, has taught Shojin Ryori for more than 30 years.
She will explain the ingredients and recipes while she demonstrates and tells stories related to her experience with Shojin cuisine. It will be a time to learn, discover, meet the other participants and have an exchange with Mari sensei.
鎌倉駅横のソンベカフェで、毎月第二火曜日に開催されます。
多くの料理本の著者であり、精進料理研究家でもある藤井まり先生は、30年以上にわたり精進料理を教えられています。この講座では、デモンストレーション、食材やレシピの紹介、料理に関する経験やいろいろなお話もお聞きできます。
まり先生と参加者の交流や様々な学びと発見のひと時になります。
PROGRAM
18h: Reception (some of her books will be available to look at)
18h15: Introduction of the menu, ingredients
18h30: Demonstration
19h15: Dinner
20h: mini-lecture (story, history, experience...) and Q&A time.
Conversation and exchange of information.
21h-21h30: Finish
プログラム
18h：受付（書籍の閲覧）
18h15：メニュー、材料の紹介
18h30：デモンストレーション
19h15：夕食
20h：ミニレクチャー（お話、歴史、体験談...）とQ＆A。
会話と情報交換。
21h-21h30:閉会
Meat, fish and dairy are not used in the cooking. 肉・魚・乳製品不使用。
The number of participants is limited to 10 persons. 参加人数: 10名。
Participation fee is 3500 yen. 参加費 3500円。
Lesson in English and Japanese. Recipes in both languages. 説明とレシピは日・英語。
Please reserve your place by e-mail お申込みはEメールで。
