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精進料理

​Shojin ryori

Zen in the Kitchen

A temple cuisine workshop

AKASAKA TERAN

WORKSHOPS

SHOJIN RYORI COOKING WORKSHOP
AT TSUKIJI
FOR ENGLISH SPEAKERS

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TIME and DATE:  10:00AM – 1:00PM  Aug. 27th, 2019
PLACE: 3rd Floor, Uogashi Kitchen Studio, Tsukiji Jogai Ichiba, 6-26-1, Tsukiji, Chuo-ku
PARTICIPANTS: English Speakers  (Demonstrated in Japanese accompanied by an English interpreter)
NUMBER of PARTICIPANTS: Up to 16
FEE:￥15,000/person


Please buy a ticket in advance through Peatix.
https://peatix.com/event/755221

What is “Shojin Ryori”?

Shojin ryori is cuisine based on the teachings of Buddhism. It is the simple, soup and vegetable-based cuisine of Buddhist monks. 

Shojin ryori is prepared without fish or meat as one of the five Buddhist precepts, ahimsa 
  (non-violence), teaches that life should be honored and that it is wrong to kill any living thing. 

CHEF

Masami Asao

Our Chefs
The History of Buddhism and Shojin Ryori

Buddhism was brought over to Japan in the year 538. In the year 675, Emperor Tenmu issued  a ban for monks against eating meat. After that, eating meat in the temple stopped. In Buddhist doctrine, the abstinence of killing any living creature has something to do with the Japanese concept known as kegare, or uncleanliness.

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