Shojin Ryori - Cuisine of the Spirit

Shojin Ryori (cuisine) is a form of traditional temple cooking that started in Japan with the introduction of Buddhism in the 6th century, using only vegetables. In this illustrated talk,Toshio Tanahashi will explain the meaning of this very special cuisine, including its development in a contemporary context.Date: 16 September 2010, from 6:30pmVenue: The Japan Foundation, London