Shojin Ryori ~温故知新 Learning from the Past & Present~
 Ms Mari Fujii explaining about Shojin Ryori.  Ms Yuka Yamasaki introducing the common ingredients used in Shojin Ryori. |
JCC held an enlightening talk about Shojin Ryori, traditional Japanese vegetarian cuisine, on 12 October 2024, in collaboration with Alchemist. Ms Yasuko Aoki from Alchemist first introduced plant-based food. Following which, Ms Mari Fujii, an expert who has been engaged in Shojin Ryori for more than 40 years, proceeded to explain about its rich history, philosophy, and cultural significance. Ms Yuka Yamasaki, assistant to Ms Fujii and medicinal vegetarian cuisine researcher, also shared the common ingredients used in Shojin Ryori, which was natto, wakame and nori.
This was followed by a short cooking demonstration of dashi, and participants had the chance to sample three ingredients of Shojin Ryori: shojin dashi, tekka miso, and black bean rice. The event ended with a Q&A session, where Ms Fujii and Ms Yamasaki answered many interesting questions from the curious audience. We hope that this event gave everyone an opportunity to understand and appreciate Shojin Ryori and its mindfulness. |
 Ms Yasuko Aoki from Alchemist introducing plant-based food. |
 Participants could sample Shojin Ryori, such as tekka miso. |
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 Audience at the event. |
 During the Q&A session. |
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Japan Creative Centre 4 Nassim Road, Singapore 258372 +65 6737 0434 / jcc@sn.mofa.go.jp http://www.sg.emb-japan.go.jp/JCC Nearest parking at Orchard Hotel & Delphi Orchard |
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