SOLD OUT Shojin Ryori: Buddhist Food for All the Senses

Shojin is a Buddhist term that refers to devotion, purification, asceticism or diligence in pursuit of enlightenment and perfection and Shojin Ryori, a type of vegetarian cuisine, was brought into Japan via China and Korea with the introduction of Buddhism in the sixth century. Toshio Tanahashi, a prominent fixture in Japan’s contemporary culinary scene and the owner of Gesshinkyo in Tokyo, a restaurant that specializes in Shojin Ryori, explores the history and meaning of this strictly vegetarian cuisine that aims to establish the dietary habits of a vegetarian lifestyle as a means of purifying the body and training the mind.

Followed by a demonstration and reception.

Tickets: $15, Japan Society & The Korea Society members & seniors $10.