shojin ryori 精進料理
Shojin cuisine – the plant-based cuisine of Buddhist monks. It is based on seasonal ingredients and preparing it is in itself a mindfulness practice. The lesson is conducted by Mari Fujii – the experienced master.
Please let us know if you have any allergies or ingredients you don’t like.
for kishi-ke guests
- 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
Mari Fujii learned shojin cuisine 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 books including Kokoro ni Yasashii shojin ryori, Itadakimasu, Kamakura Fushiki-an shojin recipes and, in English, The Enlightened Kitchen.