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 Caf? VIII took place on March 18th and 19th in Albuquerque.
On March 18th, Keigaku Muchu gave a talk at a local Japanese restaurant. Euroasia Bistro & Sushi. There were about twenty people came and participated the talk and discussion along with five high school students who heard about the event. Pinon coffee and desert was served as well.
On 19th, Muchu did cooking class in the morning for 7 Japanese women. Muchu offered many styles of cuisine from traditional Shojin dish like Sesame Tofu (substitute with peanut butter in stead of sesame paste), raw food dish like stuffed mushroom, zucchini paste, and stair fry vegetables. Later, we were joined by a few more people for lunch and enjoyed the afternoon.
Thanks for Kyoko for coordinating and hosting the event.
I look forward to seeing you again.
Peanut butter Tofu Yukon gold, red potato and yam soup Adzuki beans, kidney beans and okara meat loaf with avocado sauce Steamed carrots in tofu paste Zucchini past marinara sauce (raw) Stuffed mushrooms (raw) Parsnips mustard green Japanese pickles style Cabbage, kale and shimeji mushroom stir fry Vegetable sushi of marinated portabella mushroom, saut?ed tofu, marinated cauliflower, Fruit parfait of sweet adzuki beans, cranberry comport, avocado muse