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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Travel Japan – Matsushima and KYUSHU with Hiroko 2018

Posted on Mar 7, 2018 in Hiroko's Blog

Matsushima, Miyagi Prefecture, is known for its scenic view so the tourists from all over Japan flocks to the area. But, there is one more reason for the popularity. Check the CNN Travel story below! https://edition.cnn.com/travel/article/matsushima-bay-japan/index.html Most importantly; Join me Kyushu in November, 2018. You will stay at very unique and 4 star hotels/inns and experience something which you never dreamed of. The first place where we visit is Kunisaki...

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Ashirai Garnish and Grilled Fish in the Japanese Way

Posted on Feb 27, 2018 in Hiroko's Blog

Have you noticed that when you order grilled fish at a Japanese restaurant that the fish is always served with some accompanying condiment: grated daikon and lemon (for oily fish such as mackerel and sardine), pickled turnip, pickled hajikami ginger (ginger with a red stem), pickled cucumber, pickled myoga ginger, sweet simmered broad bean, sweet simmered kumquat to name a few. These garnishes are called ‘ashirai’. All of them serve to refresh your palate while consuming...

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