Shojin Ryori is a Buddhist vegetarian cuisine in Japan that has been around for centuries. Meals contain soy products like tofu, grains, seasonal vegetables, and dishes are carefully put together using long-established cooking methods that balance body, mind, and spirit.

Tonight’s menu is inspired by the temple stay at Zenkoji Temple in Nagano prefecture, and we will prepare together a healthy vegetarian menu.

Menu:
Tofu Steak with Mushroom Sauce
Kimpira (Sautee burdock roots, and carrots)
Sunomono (Cucumber, apple, and seaweed in vinaigrette)
Brown Rice

Koshiki Smith, The Japanese Kitchen

Please RSVP in advance via the Eventbrite link below. You will receive an email from Eventbrite that contains a Zoom link or phone number to join the class in advance of the class date.

Natural burial is among the most ancient of rituals to honor a body after death. Join this session to learn how natural burial is making a comeback, the three designations of natural burial cemeteries (according to the Green Burial Council), and how your after-death choices can fully reflect the values of your life.

Presented by Land Conservation Natural Burial Project

Please RSVP in advance via the Eventbrite link below. You will receive an email from Eventbrite that contains a Zoom link or phone number to join the class in advance of the class date.

Requested by a student from a previous class, Oyako Donburi is chicken, eggs, and onion cooked in a sweet and savory broth, served on a bed of steamed rice. Oyako Donburi is a widely eaten casual meal in Japan that brings comfort and is easy to make and economical.
Enjoy the small dish of Namasu, daikon radish, and carrots in vinaigrette and baked mochi for dessert.
Menu:
Oyako Donburi
Namasu (Daikon and carrots in vinaigrette)
Baked Mochi

Koshiki Smith, The Japanese Kitchen

Please RSVP in advance via the Eventbrite link below. You will receive an email from Eventbrite that contains a Zoom link or phone number to join the class in advance of the class date.

Dublin Coddle is an Irish one-pot meal. We start with the “rashers” or thick cut bacon, then bring in the “bangers” or sausage, add spuds, onion and slow cook in herbs and broth.

Jessica Tijerina, owner of Tijerina Global Spices

Please RSVP in advance via the Eventbrite link below. You will receive an email from Eventbrite that contains a Zoom link or phone number to join the class in advance of the class date.