I’ve been lucky to grow up with wonderfully healthy Japanese cuisine surrounded by family and friends who are excellent cooks. It’s my roots and source BUT it’s always great fun to discover cuisine from other countries and cultures. From each unique culture, there’s a age-old wisdom about healthy foods that is fitting to the geography and climate of that particular region of the world. There’s a common thread, and at times, great differences but when put in context of the difference in climate, land and history, it all makes sense. Characteristically, Japanese food is all about quality of WATER and UMAMI (& I would add delicate knife/cutting skills – it’s the samurai sword thing 🙂 according to a renowned Shojin cuisine chef; and so far I am discovering that Indian food is all about … SPICES, HERBS and might I say … ghee:) I love the medicinal wisdom behind their delicious dishes as I had misunderstood that Indian food was all about curry and … curry – what a misunderstanding. So wonderful to experience the diversity and to learn from different cultures.
Spices most commonly used in spice tray
Some books recommended by the teacher; but we receive a binder full of recipes and helpful references.
Looks a bit like Matcha – green smoothie – smoothies are selected based on individual’s dosha and desired effect:)
Great cooking class for not only the actual cooking and eating (!!) but for the Ayurvedic philosophy behind the cuisine was very fascinating. Here’s the testimonial from some of her students.
Chef Jyoti Jain’s class, from The Art of Living was excellent. What and how we eat is so important.
For her next session, you can contact her at: jyoti@jainfamily.com
