Seasonal Zen Japanese Food Cooking Class

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Wednesday, August 12th, 2015
6:00 PM to 9:00 PM

The secret lies in Japanese food’s Buddhist roots, based on a diet of vegetables and sea plants.

The diet is guided by Japan’s geography and topography. Japan is made up of 70% mountains and surrounded by the sea on all sides.  It is easier to raise vegetables than animals.  Secondly, Buddhism preaches abstinence from material things. Simple cooking aids in keeping the mind and spirit pure.

Japanese food is unique because of its minimalistic use of spices and sauces, incorporation of seasonal vegetables into every meal, and a higher proportion of fish and tofu to meat.

Japanese people’s general nature is peaceful and this carries over into eating. If the body feels stress, extra waste is stored in the body and mind.  Zen cooking improves harmony in the body while decreasing negative energy.

In this class, we will make and eat the following seasonal, flavourful Summer dishes:

- Make your own Buckwheat Dumpling served with Traditional Condiments of Natto Fermented Soybeans, Salted Plum and Okra

- Rice Paper Rolls filled with Sunomono Salad and Harusame Greenbean Noodles (Vinegar marinated salad with Rice Noodles and Greenbeans rolled into Rice Paper)

- Chawan Mushi (Japanese Savory Egg Custard)

- Shiso Perilla Leaves and Myoga Tempura (Japanese Herb and Deepfried Japanese Ginger)

- Ginger, Soybean and Sesame Rice

- Register for this class