精進料理 Syojin Ryori
Don't miss out!! Opportunity to experience Master Tanahashi's sell-out 'Shojin Royri' pop-up at Nourish Restaurant in Bath. A 6 course fine-dining, plant-based foodie extravaganza!
Master Tanahashi is highly regarded among some of the world's most famous chefs, Alain Ducasse is a huge fan and he has hosted this Temple cuisine pop-up in some of the World best known restaurants, including the Four Seasons and Carousel, London.
Shojin combines deep love and respect for the plants with mindful preparation and slow, slow preparation of food that nourishes the body, mind and soul.
Master Tanahashi spends 2 hours every morning grinding sesame by hand, in a meditative state to preparation his sesame tofu and dressings for his beloved plant based dishes! We can not tell you what's on the menu because Tanahashi San himself will not know until he has visited the market on the morning of the pop-up and discussed with the vegetables which will be the best to use on the day!
The techniques of the exciting cuisine, which make your body happy, and respect for the soil and earth is the Shojin spirit. The origin of shojin started in Japan in the 6th century when Buddhism was brought to Japan from China, and it became widespread with the development of Zen Buddhism from the 13th century onwards. Shojin is often explained as a form of traditional Zen vegetarian cooking, but Tanahashi’s style of shojin absolutely goes beyond.
ビーガン人口が急速に増えるロンドンでは、食に関する意識も高まりを見せている。今回は、Bathでの精進啓蒙イベント第２弾。
世界中が注目している日本の伝統なる和食。しかしながら、実はまだあまり知られていない修行僧の精進料理とは？
世界各国で活躍中の精進料理第一人者、棚橋俊夫氏による、カナッペコース料理をお楽しみ下さい。
More info : https://www.zecoow.com/
Limited space.
