This month’s unique Ouchigohan event features a special guest, Reverend Daiko Matsuyama, Buddhist monk from Taizo-in Buddhist Temple in Kyoto, who will teach us about Shojin Ryori. He will begin with a presentation on the history and significance of Shojin Ryori, followed by Q&A, then showcase how to cook and eat traditional temple food. Attendees can choose to cook along with Debra Samuels from Table for Two. On the menu is a vegetarian soup accompanied by rice mixed with greens, and kinpira, a side dish of simmered vegetables in Japanese seasonings.

“Shojin Ryori” refers to traditional Buddhist cooking eaten by monks. It’s perfect for vegetarians and vegans, as it’s made without animal products, and instead focuses on plant-based ingredients such as grains, vegetables, and soybeans. Zen philosophy and mindfulness are woven into the entire process.

Admission:

$10 JASGP Members with code “Philly” / $15 Non-members
One registration per family. This program is hosted online via Zoom. The ingredient list will be provided a few days in advance.