Shojin Ryori is a vegetarian cuisine which is based mainly on rice, soybean products (e.g. tofu), seaweed, mushrooms and seasonal fresh vegetables and is eaten by Buddhist monks. In Japan, it is frequently served in restaurants, located near to Zen temples and can also be served at the temples.
This hands-on workshop introduces you to shojin ryori and having the results for lunch
Topics List the types of activities
- Philosophy/Concept of the Shojin ryori
- Nutrition value of eating the Shojin ryori.
- General correct dining etiquette covered a range of situation from casual to fine dining.
- Background of traditional & modern Japanese culture.
How is the class run?
- Introduction to very basic typical Japanese ingredients.
- Practical demonstration.
- Make small groups to involve more cooking experience
- Final testing – Lunch
Duration; approx. 3hours
Venue: Gojyuan at Balmain
Item to bring: Apron, 2 tea towels, Pen, Take away container
Shojin Ryori is a vegetarian cuisine which is based mainly on rice, soybean products (e.g. tofu), seaweed, mushrooms and seasonal fresh vegetables and is traditionally eaten by Buddhist monks. Many amazing cooking techniques are unique and some of the dishes are not available at an ordinary Japanese restaurant.
Gojyuan Shojin Ryori web: https://www.ryokangojyuan.com/workshops/shojin-ryori
07 Mar 11.30am – 2.30pm
9 May 11.30am – 2.30pm
4 July 11.30am – 2.30pm
12 Sep 11.30am – 2.30pm
21 Nov 11.30am – 2.30pm