shojin ryori 精進料理
shojin ryori
精進料理
What is shojin ryori?
The meals eaten by monks are made without meat or fish and also abstained from the use of pungent flavors like garlic and onion. They are based on seasonal ingredients and preparing it is in itself a mindfulness practice.
Shojin (精進) means “concentration”, “devotion”, “zeal in one’s quest for enlightenment”
Ryori (料理) means “cooking” or “cuisine”.
Learn how to cook a healthy and beautiful full course menu while trying to grasp the chisoku feeling.
The lesson is conducted by Mari Fujii – the acclaimed master and author of cookbooks.
What is shojin ryori?
Shojin ryori is the plant-based cuisine of Buddhist monks and its roots are in Kamakura.
The meals eaten by monks are made without meat or fish and also abstained from the use of pungent flavors like garlic and onion. They are based on seasonal ingredients and preparing it is in itself a mindfulness practice.
Shojin (精進) means “concentration”, “devotion”, “zeal in one’s quest for enlightenment”
Ryori (料理) means “cooking” or “cuisine”.
Learn how to cook a healthy and beautiful full course menu while trying to grasp the chisoku feeling.
The lesson is conducted by Mari Fujii – the acclaimed master and author of cookbooks.
for kishi-ke guests
time:
- 2.5h
place:
- kishi-
ke ryokan important:
- Please let us know if you have any allergies or ingredients you don’t like.
- We recommend you to book 1 month in advance to make sure the Master is available
- The booking will be completed after we confirm the Master
- English interpreters will assist you
The Master
Mari Fujii
藤井まり
Mari Fujii is one of the few masters of shojin ryouri. She learned shojin ryouri from her husband who was a Buddhist monk and served as a temple cook at three different Zen temples. Together they established Kamakura Fushikian. She has published a number of cookbooks including ‘The Enlightened Kitchen’.
The Master
Mari Fujii
藤井まり
Mari Fujii is one of the few masters of shojin ryouri. She learned shojin ryouri from her husband who was a Buddhist monk and served as a temple cook at three different Zen temples. Together they established Kamakura Fushikian. She has published a number of cookbooks including ‘The Enlightened Kitchen’.
