I was recently invited to a talk and demonstration at the Japan Embassy by renowned Japanese chef Mari Fuji, author of ‘The Enlightened Kitchen’ and proponent of ‘Shojin Ryori.’ Written with the kanji characters of ‘spirit’ and ‘progress,’ Shojin Ryori is often described as ‘soul food’ which has been sustained by monks for almost 1200 years. Shojin cuisine has numerous physical and spiritual benefits. However, more than being just a dining experience, it is also a way to celebrate and respect nature and its seasonality. Shown here are images from a hands-on cooking class held by Mari Fuji at The Grocery in Shoreditch, supported by Atsuko’s Kitchen. Thanks to Yukiko Amatsu for the images, and the invitation to the event. See Mari Fuji in action on youtube.
Mock dishes: Shojin style tofu make from Kuzu; Boiled Egg made from Tofu and Pumpkin; Grilled Eel made from potato and Toasted Nori.
Tofu steak with daikon mochi served with mushroom ankake sauce.
Autumnal Tempura of root vegetables.
Soy milk and mushroom soup.
Brussel Sprouts with peanut dressing; Taro served with Miso; Daikon steak; Mushroom with sweet rice; Ume flavored picked radish; Rikyu soup (Turnip miso soup); Gammodoki (deep fried Tofu ball).
Matcha Tiramisu.
