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I am proud to demonstrate SHŌJIN RYŌRI – Japan’s peaceful temple cuisine that will blow your mind during this year’s Berlin Food Art Week.
SHŌJIN RYŌRI Event Description
Discover the alluring blending of Japanese culinary concepts in one meal, which incorporates every last bit of each ingredient while appreciating and respecting the seasons, nature’s bounty and the diligence and ingenuity of the people that produce it.
For the event seasonal fruits and vegetables will be carefully transformed into nutritionally sound and aesthetically satisfying dishes that avoid waste and sustain our natural resources.
Experience Shojin Ryori –Japanese Buddhist Cuisine, paired with carefully selected Japanese sake tucked away from Berlin’s buzz in an intimate setting.
- When Saturday, July 08, 7 pm
- Where ExBerlin, Zionskirchplatz 16, 10119 Berlin
- Tickets Get your tickets here
This dining experience is Omakase-style, which is the Japanese tradition of letting the chef choose the dishes for you. It literally means “I will leave it to you” and it is a fine tradition that gives the chef creative freedom to focus on the freshest and most seasonal ingredients on the day of preparation.
Still nee to be convinced that SHŌJIN RYŌRI is for you?
I am happy to announce that The Taste of Japan will host two events at the Food Art Week that will take place in Berlin this year.
The Food Art Week, curated by Tainá Guedes, focuses on a wide range of contemporary art and dining experiences. There will be a central art exhibition alongside performances, dining experiences, workshops, screenings, and much more.
Shōjin Ryōri in Berlin
For this year’s theme “Vs. Meat”, Taste of Japan will host WaSu: An intimate dining experience showcasing Shōjin Ryōri* cuisine – Japanese Temple Food.
Shōjin Ryōri is the traditional dining style of Buddhist monks in Japan that grew in popularity with the spread of Zen Buddhism in the 13th century. It is a plant based cuisine, focused on simplicity and harmony. Shōjin Ryōri is strictly tight to the Washoku-guidelines, the underlying principles of traditional Japanese cuisine. So Appreciation and respect of the seasons, nature’s bounty and the diligence and ingenuity of the people that produce the dishes are essential part of cook’s consideration in creating a meal.
At the Food Art Week’s WaSu dining event fresh, seasonal food will be transformed into nutritionally sound and aesthetically satisfying dishes that avoid waste and sustain our natural resources.
Decoding Japanese Sake
Brewing Japanese sake is tradition, is passion, is art. Although on the rise in popularity still wildly unfamiliar. As sake sommelier and certified educator for sake I will decode Japanese sake at Food Art Week’s SAKAYA event, explain what you need to know and walk you through the sampling of curated premium sake to experience what you have heard.
Interested? Stay tuned. More details are coming soon.