Shojin Ryori is a vegetarian cuisine of Buddhist temples. Following the precept that forbids killing living beings, this traditional cuisine does not use animal, fish and dairy products. It has been established and developed as a food culture over a long history. Shojin-Style Cuisine is the term we use to describe the cooking adapted for our modern lifestyle based on traditional Shojin Ryori.
Atelier-Dinner SHOJIN style cuisine "Special Autumn Menu"
by Mari Fujii, specialist and author of many cook books, who has taught Shojin Ryori for more than 35 years.
She will prepare the special menu with the seasonal vegetables and explain the recipes and ingredients while she demonstrates and tells stories related to her experience with Shojin cuisine.
It will be a time to learn, discover, have an exchange with Mari sensei and other participants.
*Meat, fish and dairy are not used in cooking. All vegan.
17h30: Reception, Introduction, Basics of Shojin Ryori. Video projection.
18h: Demonstration and Explanation of the menu, ingredients, anecdotes, tips...
18h30: Dinner [Appetizer, salad, soup, several dishes with seasonal vegetables "various types of mushroom and potatoes"
19h30: Dessert & drink
20h: Q&A time. Conversation and exchange of information.
Mari Fujii is a specialist and author of many cook books about Shojin Ryori including the one in English, “Enlightened Kitchen : Fresh Vegetable Dishes from the Temples of Japan”. She teaches in Japan and more than 15 countries.
She married Sotetsu Fujii, who was a Buddhist monk and worked as Tenzo in charge of cuisine at the temple for 10 years. He has written several books including a dictionary about the Shojin Ryori of various schools of Buddhism. They have both taught cooking for a long time.
Mari follows the ideas of her husband who often says, "Cooking should be from the heart". In other words, think carefully about the person who will eat the food you prepare.
The number of participants is limited to 7 persons.
Participation fee is 4000 yen.
Please reserve your place by e-mail email@example.com
Saturday Jan 27, 16h30 - 19h30
Saturday Feb 24, 16h30 - 19h30
Saturday March 23, 16h30 - 19h30
Saturday April 27, 16h30 - 19h30
Saturday May 18, 16h30 - 19h30
Saturday June 22, 16h30 - 19h30
For 3 types of workshops by Miyo sensei : TOFU variety, Veggie SUSHI
and OYAKI traditional dumpling, please visit the page
Shojin-Style Cooking Intensive Course on April & May