is here from Kyoto to teach a class on 精進料理…SHOJIN cuisine. Shojin cooking translates to “Devotional” cuisine which is at the foundation of Japanese cuisine. Mr. Toshio Tanahashi, a well known star chef heralded from Kyoto will be giving private and public classes. His home page will profile this much celebrated chef who has devoted his life pursuing this art of Japanese cuisine – it’s not your typical idea of Japanese cooking – No, it’s not sushi, teriyaki and tempura…which in authentic Japanese cuisine would be considered more of convenience or fast foods.
Shojin cuisine is prepared at Zen temples and monastaries by and for the monks and consists of no meat, no fish, no dairy… not even honey – no living creature harmed in process of giving you the essential nourishment to live on … to thrive on …pure vegetarian cuisine but also unique and special from other vegetarian cuisine due to its little reliance on use of oil and little spices while still enjoying a burst of flavor. What then does its flavoring depend on? You will know when you eat it – amazing umamii – all natural source. Beautiful presentation is so aesthetically pleasing to the eyes… little delicate plates and bowls hand made by ceramic artists, bowls and trays of lacquer… honoring the divine within us with the healthy foods we feed our body as offerings. It would seem nearly impossible to adhere to such Shojin style cuisine but he will bring that world to the everyday households by teaching not monks but us ordinary folks.
What is Shojin cuisine? This article may help you realize that it’s a whole art-form of food preparation by and for the Buddhist monks that’s been passed down for centuries. Buddhist monks are sworn to non-harm, non-violence which we who study yoga will relate very well to – it’s the whole concept of Ahimsa… that is the concept at the heart of Shojin cuisine.
Photos will follow … sure to be a “ichigo- ichie” experience…
