It’s great that visiting chef Mari Fujii is coming to Counter to demonstrate Shojin-Ryouri (the traditional vegetarian cooking of Japan’s Buddhist temples), but color us skeptical about the enlightening qualities of turnip soup and soybean jelly (full menu here). Maybe it’s all about the sake? [JCCA]
Read more posts by Daniel Maurer
Filed Under: buddhism, counter, Foodievents, japanese, Mari Fujii, Shojin-Ryouri, vegetarianism
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