SHOJIN RYORI COOKING WORKSHOP
FOR ENGLISH SPEAKERS
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
Please buy a ticket in advance through Peatix.
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.
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.
1 / 2