Masako Takahashi (Padmavati)
Sunday, January 14, 2018
12:30 –3:30 pm
Tuition: $30.00 (Member $25.00)
The Buddhist vegetarian—Learn the essentials of shojin cooking, using simple winter recipes for:
Devotional or temple cooking, known as shojin ryori, hones the concept of “harmony of food” into a set of offerings that are based on Buddhism’s inherent respect for living a life that eschews doing harm. This type of cuisine became popular in the early 11th century when Buddhist monks used this way of “earnest commitment” to procure, prepare, serve and eat their meals. At its most fundamental nature, shojin ryori is vegan, consisting of no animal products, uses gentle seasonings and reduces waste as much as possible. A typical meal consists of a few vegetables such that all parts are used, the leaf, the root, the skins, prepared using simple techniques like blanching, simmering and braising, along with rice, soup, pickles, beans, legumes and tofu. Each item is prepared simply, without strong tastes such as garlic, chilies or wasabi. The entire meal is prepared with quiet thoughtfulness and eaten with reverence. Restaurants that serve shojin ryori meals offer more creative versions of this honest, simple food and are becoming more popular as people are gravitating towards a plant-based diet.
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