Event Report
Shojin Ryori
12th October 2024 at Japan Creative Centre, Singapore
Japan Creative Centre （JCC） held an enlightening presentation about Shojin Ryori cuisine, a cuisine culture that conforms to the vows of Buddhist monks. Ms. Yasuko Aoki from Alchemist introduced plant-based foods, followed by Ms. Mari Fujii, an expert on Shojin Ryori, who spoke about its history, philosophy, and cultural significance. Ms. Yuka Yamasaki, assistant to Ms. Fujii and a medicinal vegetarian cuisine researcher, then gave a presentation on natto (fermented soybeans), wakame (kelp), and nori (dried edible seaweed), all important ingredients in Shojin Ryori.
Ms. Yasuko Aoki from Alchemist opened the event with a talk on plant-based foods.
Presentations by Ms. Mari Fujii (left), a Shojin Ryori specialist who has been studying it for over 40 years, and medicinal vegetarian cuisine researcher Ms. Yuka Yamasaki (right).
Participants sampled three ingredients of Shojin Ryori: Shojin dashi (soup stock), tekka miso condiment, and black bean rice.