SHOJIN RYORI – Third Section

Posted on Apr 20, 2018 in Hiroko's Blog

Shojin Ryori: Third Section Thank you for continuing to the third section. Last couple or pair who occupies the last double occupancy spot in my November Kyushu tour, 2018, will experience this very special cuisine and philosophy! When I was brought up – not at all in a monastery – these five teachings were a part of my family’s life, and the lives of everyone we knew. We had no choice as to what we were served at our table. Our mothers prepared meals using...

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SHOJIN RYORI – Second Section

Posted on Apr 13, 2018 in Hiroko's Blog

Shojin Ryori: Second Section Thank you for coming back to the Second Section of the Shojin Ryori. Dogen, the 13th century Buddhist monk, banned the slaughter of animals for human consumption in belief that killing is an inhumane act that interferes with the training of the monks who meditate in order to attain enlightenment. Shojin means a process of continuous meditation. For Zen Buddhist at the temple throughout the day the time for preparing and consuming meals is one of...

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DON’T MISS THIS CHANCE

Posted on Apr 6, 2018 in Hiroko's Blog

A Great Chance to Learn Japanese Cuisine in Six Months! Please read to the bottom. You will find the peak to 2017 program result. Any chefs who are seriously thinking of learning Japanese cuisine in Japan can apply for a very special program. It is Cuisine and Food Culture Human Resource Development Program 2018, sponsored by the Ministry of Agriculture, Forestry and Fisheries, Japan. Application will be accepted from mid-April, 2018 and the program starts in June. Hurry up...

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SHOJIN RYORI

Posted on Apr 6, 2018 in Hiroko's Blog

SHOJIN RYORI, BUDDHIST VEGETARIAN CUISINE It was 2014 when I wrote a piece called, “What We Can Learn from Shojin Ryori in Japan” for Zesterdaily.com. That site was unfortunately closed, and the article is no longer available. So, I am posting the article again on my blog because I want to keep this important message out and available to you. I have divided the article into five separate blog postings, adding some new content to each post, At the end of the fifth post is a...

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