Workshop
Japanese “ZEN” Cuisine Cooking
-Vegetarian Cuisine by Mari Fujii & Nobuko Tsujimoto-
Experience authentic Zen cuisine by inviting a master of Shojin cuisine from Japan.
Shojin ryori is made using only plant ingredients such as vegetables and tofu, without using meat
or fish. Here are some easy recipes that you can incorporate into your everyday dining table.
Work Shop 1 : Shojin Ryori 7~8 dishes by Ms. Mari Fuji
Mari Fujii
-Supervisor
Mari Fujii, born in 1947 in Hokkaido, Japan, is an expert and activist in Shojin Ryori, the Japanese vegetarian cuisine of Buddhism, at Fushikian in Kamakura, Japan. She has been dedicated to Shojin Ryori for over 40 years, alongside her late husband, Sotetsu Fujii, who was a monk until his passing in 2006.
Work Shop 2 : Cooking tofu by Ms. Nobuko Tsujimoto
Nobuko Tsujimoto
Nutritionist, Certified Tofu Meister Cooking Instructor, Tofu & Beauty Life Advisor, Okara Miso Instructor, Veggie Deco Salad Instructor, Animal Nutritionist, Millet Advisor, Advanced Kambutsu Maestro, Vegetable Sommelier, KONIGETO GOHAN cooking instructor
Born in Engaru-cho, Hokkaido, she has been sharing the wonders of bean cuisine from Sapporo.
Since 1994, she has been sending out twice-monthly oseki-han e-mails, designating the 1st and 15th of every month as the days to make oseki-han (red rice) in order to keep the traditional Japanese dish alive. He is the chairperson of the executive committee of the Osekahan movement.
Making pickles is her life’s work, and she teaches the younger generation how to make pickles the old-fashioned way and how delicious they are.
