Shojin Cuisine Workshop with Dinner - 17th February
With very little opportunity to try Japanese Temple Cuisine, Shojin Ryori, we are incredibly delighted to welcome internationally renowned Japanese Chef and author of The Enlightened Kitchen, Mari Fujii for this special Chef's Table experience.
Together we will prepare a Japanese Shojin Ryori Kaiseki (multi-course dinner) to be enjoyed with Mari at the end of the hands on workshop.
Using locally sourced seasonal vegetables and Japanese staples such as seaweed, grains and tofu, Mari will utilise every part of an ingredient, teaching us how to respect and enjoy every element, including the components we would usually discard - sharing her knowledge and insights into preparing Japanese plant based cuisine.
Expect to come away from this incredible Chef's Table experience with new skills, a selection of recipes to try at home and an appreciation of the aesthetic and potential of Shojin Ryori Cuisine. This hands on workshop is perfect for vegans, vegetarians and anyone interested in healthful plant based eating.
Mari Fujii Biography
With over 30 years experience, Mari learned the secrets of shojin ryori from her husband who was a Buddhist monk and served as a temple cook at three different Zen temples. Together they established Zenmi-kai in Kamakura, where they taught temple cuisine. More recently Mari Fujii has frequently traveled around the world, teaching and cooking in many countries in Asia, North America and Europe, sharing her love of good plant based food.
She has published a number of books including Kokoro ni Yasashii shojin ryori (Take Shobo, 2002), Itadakimasu (Koseishuppansha, 2006), Kamakura Fushiki-an shojin recipes (Kawade Shoboshinsha, 2008) and, in English, The Enlightened Kitchen (Kodansha International, 2005).
History of Shojin Ryori
In addition to its health benefits, the preparation and eating of shojin food in Buddhist temples has great spiritual significance. After spending their days in rigorous self discipline, the monks welcome mealtimes as a soothing respite, both for those preparing the food with loving care and for those eating it with relaxed enjoyment.
- For a full refund, cancellations must be made a minimum of 5 working days prior to the class.
- A cancellation fee of 25% of the total ticket price will be charged for cancellations made with less than 2 days notice.
- If a cancellation is made less than 48 hours before a class, or a class attendee doesn’t turn up, then the full ticket is non-refundable.