A temple cuisine workshop with Masami Asao, Saturday and Sunday, April 21 or 22, 10 a.m.–1 p.m. Learn delicious, traditional Japanese recipes in a beautiful temple setting. Shojin ryori is an ancient form of Buddhist temple cooking that uses only simple, seasonal plant-based ingredients (no meat, fish, eggs, or even strong-smelling vegetables such as onions and garlic). The experience of making and eating shojin ryori connects you to the heart, spirit, and traditions of Japan. In this workshop you will learn to prepare shojin ryori dishes with one of Japan’s leading instructors. Masami Asao Sensei is a temple chef and registered dietitian and is Director of Akasaka Teran, a vegetarian cooking school located within Jokokuji, a 350-year-old temple in Tokyo. The Saturday class is filled! Please do register for Sunday!
April 21: 巻き寿司 Maki-zushi 竹の子の木の芽和えBamboo shoots with kinome dressing. Kinome is the new leaf of Japanese pepper. Experience the arrival of spring with the refreshing flavors of Sansho, a Japanese pepper, combined with the sweetness of bamboo shoots. 漬け物Japanese pickles with white radish and carrot. 澄まし汁Clear soup with Tofu & spinach.
April 22: 桜ちらし寿司Chirashi-zushi with cherry blossom petals Chirashizushi is vinegared sushi rice with various kinds of vegetables. A perfect way to enjoy seasonal spring vegetables. 竹の子ときのこの炒め物 Stir fry with bamboo shoot and Japanese mushrooms. 漬け物 Japanese pickle with cucumber and ginger. 澄まし汁 Clear soup with tofu & seaweed.
$75 per session ($125 for both days). Instruction in Japanese with an English interpreter. Space is limited, so please register early!
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