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Registration for this event ended on November 8th, 2009 6:00 PM

Demonstration of Japanese Buddhist Temple cuisine / Nov 8th

Japanese Buddhist temple cuisine ( shojin ryori ) is presented by Mari Fijii who is a chef and author of shojin ryori, she teaches temple cuisine for over 20 years in Japan and recently she has promoted her cooking in New York and Paris. This November, she is coming to London to share the unique dishes based on fresh vegetables, and staples such as seaweed, grains and tofu. It will be a nourishing experience for both body and soul.

Date: 8th November
Time: 12:00 - 2:00pm

Venue: MACROBIOTICAFE      Click here to book now!

1. Introduction to Shojin ryori
    History of shojin ryori
    Style of the dishes ( one soup and three dishes with rice )
    Use of ingredients
(shojin ryori uses basic Japanese seasonings and unique soya product for their dishes, such as koyadofu, kuzu, konnyaku, seaweed, fu, whatever the unfamiliar ingredients for international people. )

2.  Demonstrate the method of the creation
     Creation of look, texture, flavour
     Ideas of Imitation dishes

3. Tasting sample dishes / As an imitation dishes.

November 8th, 2009 12:00 PM

MACROBIOTICAFE
71 Regents Park Road
London, NW1 8UY
Phone: 07921 397 792
Email:
Demonstration of Japanese Buddhist Temple Cuisine £ 35.00
» Click to Book Now!