Dambi´s Mind Cuisine and Incense Making Workshop
#1 Dambi's Mind Cuisine: Autumn @ LAR Studio Kitchen
As autumn deepens, we welcome the season of Nabe (鍋, なべ, asian hotpot dish) to share with the loved ones. In Dambi’s mindful cuisine, Asian buddhist food inspired vegan dishes are prepared practically with time and care with buddhist philosophy and stories.
A typical Shojin Ryori (精進料理, devotion cuisine) is mostly soybean-based foods like tofu along with seasonal vegetables and wild mountain plants, which are believed to bring balance and alignment to the body, mind, and spirit.
During the event, a cooking demonstration will be carried out with a cooking recipe handout to bring home with, followed by a dining experience of one rice dish, one soup and two side dishes.
October 28th Friday 18:00 at LAR Studio kitchen - 8 participants - fully booked
#2 DIY Incense making workshop @ ITO-Raum
In a sophisticated Japanese tearoom, they invented a mild and indirect way to burn incense using charcoal and ashes with the least smoke for their guests. In Heian Period, Japanese Bourgeois devised different ways of creating aromas such as kneaded and pressed incense.
In this workshop, we will understand how to burn incense in a Japanese tearoom and how to make colorfully shaped & pressed incense and round kneaded incense.
October 29th Saturday - 13:00 | fully booked - 16:00 | fully booked
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Dambi tries to deliver the serenity and transience of life through tea, incense, words and sounds. By playing a Korean traditional black zither, she was first introduced to the way of tea. Philosophically, medieval Japanese Tea Master, Sen Rikyu’s wabi-sabi teaching immensely caught her mind. She simply wanted to put it into practice in her every day life. She fell in love with Chinese tea during her sojourn in Europe. She returned to Asia to learn Eastern tea and incense ceremony as well as Buddhist cuisine which can nurture the humble state of body and mind.
