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
SHOJIN STYLE CUISINE WORKSHOPS by Mari Fujii.
藤井まり先生の精進料理講座
PROGRAM 2022 FINISHED
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。
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。
