CUISINE
Shojin-style Cuisine
Mari Fujii, author of many recipes books about Shojin Ryori including the one in English, “Enlightened Kitchen Fresh Vegetable Dishes from the Temples of Japan”, teaches more than 30 years.
Cuisine & Communication
Miyo Sensei, who has a lot of experience in Japanese home cooking gives the workshop (TOFU variety, OYAKI traditional dumpling, Veggie SUSHI...) and Atelier-Dinner & Cultural Experience.
Creative & Fusion style
Miyumi Chiba, a veggie-food producer, who has visited more than 2500 restaurants and has been devoted to popularizing vegetarian meals at local restaurants producing the menu with various vegetarian dishes.