Art & Design

Shojin Ryori
Cuisine of the Spirit
Talk by Toshio Tanahashi

 

16 Sep 10, London


Shojin Ryori (cuisine) is a form of traditional temple cooking that started in Japan with the introduction of Buddhism in the 6th century. It uses only vegetables, but is very different from °∆conventional vegetarian food in many ways, particularly in the process and spirit of its creation.

In this illustrated talk, Toshio Tanahashi will explain the meaning of this very special cuisine including its development in a contemporary context. Having trained at the Gesshinji Temple in Japan, a nunnery famous for its excellent shojin way of cooking, he is currently renowned for the creation of a new style within this tradition. He will also speak about his devotion to vegetables, demonstrating how the simplest ingredients can be transformed into an exquisite tasting as well as visually impressive dish.

This informative event will provide an exceptional opportunity to share Tanahashi°«s supreme culinary ability, exploring the fundamental relationship between food, body and mind.

Photo by Yasuo Konishi


16 September 2010, 6.30pm
Japan Foundation London Language Centre, Russell Square House, 10-12 Russell Square, London, WC1B 5EH

This event is free to attend but booking is essential. To reserve a place, please email your name and the title of the event you would like to attend to event@jpf.org.uk

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