SHOJIN COOKING CLASS

[Guest guest]

Shojin Ryori (ryori means cooking) is a Japanese monastery style

cooking practiced at such temples as Eiheiji, one of the two main head

temples of Japanese Soto Zen School. Zen priest, Ninsho Kakinuma was

a Tenzo (head chef at monastery) at Eiheiji carrying seven hundred

fifty-year tradition of Shojin cooking. Ninsho and his student,

Keigaku Muchu, a current resident at San Francisco Zen Center who

developed his unique style of California Shojin and raw food cuisine,

will demonstrate and offer Shojin cooking class at San Francisco Zen

Center.

 

Shojin Ryori happens to be vegan and as such, no animal product will

be used for the class. (Please not that Zen Center kitchen is NOT a

vegan kitchen, it is vegetarian kitchen using daily products including

eggs.)

 

The class will be a combination of talks, demonstration and hands-on

preparation of a meal, followed by dinner in the dinning room at Zen

Center.

 

Saturday, November 4th

Time: 2:00PM~6:00PM (w/break)

Location: San Francisco Zen Center Kitchen, 300 Page Street, San

Francisco, CA 94102 (@corner of Laguna & Page Street)

Cost: $50.00 (includes dinner)

Contact: Keigaku gMuchuh, mail, 415.671.9607

Parking: Street

 

Space is lmited.

 

Please bring your own chopsticks, a bowl and kitchen knife if you have

them.

 

The menu will be decided on the day of the class, after Ninsho and

Muchu examine the ingredients, therefore, the recipe for the class

will be emailed/mailed after the class.

 

 

Keigaku Muchufs California Shojin Cooking:

http://keigakumuchushojin.blogspot.com/

 

 

For more information of Shojin Ryori, please refer to the following link:

http://www.vegietokyo.com/hiroko/dy3_shojin.html

 

 

Thank you.

 

 

Many bows,

Muchu