Would you like to learn how to make Buddhist Cuisine (Shojin Ryori) from a real monk?
Shojin ryori is the traditional dining style of Buddhist monks in Japan, and grew widespread in popularity with the spread of Zen Buddhism in the 13th century. As the cuisine is made without meat, fish or other animal products, it can be enjoyed by vegans, vegetarians and meat-eaters alike.
The head monk 住職 (juushoku) of Tokurinin temple in Tajimi will teach us some basic Buddhist cuisine (Shojin Ryori). English assistance is also provided.
We are going to cook:
-Spring vegetables Tempura.
-Tofu and Renkon (lotus root) Kabayaki.
-Hiryuzu (tofu and vegetables dish)
-Vegetable soup.
-Rice with tea.
…and more!
-Details-
Event date: May 19, 2018
Time: 10:00am-13:30pm
Location: Zosyunji temple(藏春寺) in Tajimi
3-46-25 Yamabukicho,
Tajimi-shi, Gifu-ken
*Pickup available with reservation (at Tajimi st.)
Access to Tajimi station:JR Chuo Line（JR中央線）34-40 min from Nagoya station.
Max participants: 10 people
Please bring: Apron, dishcloth and Tupperware( in case for leftovers )
Workshop fee: 3,000yen
Apply by email,
info@studio-hiraya.com
*Please include: Name and Phone number.
*Cancelations: Please give at least 7 days advanced notice by email if you are unable to attend.
