It is a place where Art meets Shojin Ryori - a Japanese monastery style cooking. It is an opportunity for people to meet and share. It is a space where we all collaborate to find what we all are looking for. Jizo caf? is led by Japanese Soto Zen priest, Ninsho Kakinuma and his student Muchu Matsune
Jizo Cafe V took place at Tanpopo restaurant in Toyota, Japan on February 6th, 2006.
Shojin cooking class started at 11AM, followed by lunch at 12:30PM. Approximately fifteen people attended the cooking class and fifteen more for lunch, totaling 30 people.
Ninsho and Muchu both looked at vegetables in the morning and decided the menu. Ninsho made such traditional Eiheiji menu like “Tsugi jiru ? burdock, carrots and taro potato miso soup, daikon and yuzu (Japanese citrus) pickles, shimeji with pickled plum, sake steamed maitake (Japanese mushroom). Muchu’s dishes included spinach and broccoli salad with daikon radish and apple dressing with crispy potato skin chips, scallion with caramelized onion, potato, lotus root and cashew soup, cabbage and enoki mushroom saut?ed in soy milk and sesame paste, dry saut?ed tofu sushi and taro potato chocolate muse, totaling eleven dishes. We hope that the participants enjoyed the both traditional and new California style Shojin cooking.
Also, cooking class participants had an opportunity to witness Ninsho and Muchu’s different style of cooking.
We thank all the participants, organizer, staff and assistant at Tanpopo restaurant.