concept

Nouvelle SHOJIN
-新・精進料理-

蓮溪 邦枝。

滋賀県琵琶湖の北に28代続くお寺に嫁ぎ
家に伝わる行事料理、いわゆる「精進料理」の伝統を守り続けてきた。

大地の力をたっぷり纏った野菜たちの声に耳を澄ませ、
その中にある閃きやときめきを共鳴させながら料理を作る。

手を動かす中で次々と生まれる即興の自由なアイデアは
まるで音楽のジャムセッションのようであり、
クリエーターやアーティストから「ライヴ・キッチン」と称される。

そんな蓮溪 邦枝が送り出す、Nouvelle SHOJIN-新・精進料理。

「食べるを楽しむ」。
そんな季節のおもてなしを
テーブルコーディネートも含めてトータルデザインしている。

1973年2月5日生まれ。
祖母と母は画家。

ものづくりや空想の世界に浸る幼少期。

岡山出身の両親が転勤族だったことから
山口や広島に住んだこともあり、
瀬戸内の自然の中で、のびのびとした子ども時代を過ごす。

その後、文化学園大学で染色を専攻し美術と染色を学び
卒業の年の暮れに滋賀湖北のお寺に嫁ぐ。

2012年ごろから
お寺の文化継承の中で長年培った「精進料理」の知識と経験を活かし
料理教室の講師として活動を開始する。

現在は「お野菜とおしゃべりするアーチスト」として、
出張ケータリングや飲食店メニュー開発などにも携わるなど、多岐に活躍。

2017年3月には初のフランス・パリでの出張ケータリングを行い、好評を得た。

2019年6月に第6回森の恵みスープ料理コンテストに於いてスープストックトーキョー賞受賞。

2020年オリンピックイヤーには、東京の寺院とコラボしたフードイベントに携わる。

滋賀・京都を拠点としながら、全国、そして海外にも活動の場を拡げている。

about Nouvelle SHOJIN
The Shojin cuisine (Shojin ryori) is a way of cooking that focus mainly in the use of vegetables. The Shojin cuisine is based on the Buddhist precepts of avoiding temptations to kill animals and losing the desire for control.
It is said that the Shojin cuisine was born for trainee monks who disciplined themselves to a strictly nutrition.
Kunie Hasutani has started to work on the Shojin cuisine since she got married with a monk, who has inherited the family temple for 28
generations. After this, she got beyond the common concept of the Shojin cuisine, improving its style using her original sense of color and her innovative ideas. She plays as an artist for the “Nouvelle SHOJIN”, expanding the traditional Shojin cuisine to the young people from all over the world.

We are what we eat.
That’s my thought.
My Nouvelle SHOJIN
will be completed by guests with full of joy and excitement. There is no complication. Through eating, we face ourselves naturally. That’s my “Nouvelle SHOJIN”.

Kunie Hasutani
After she got married with a monk, who has inherited the family temple for 28 generations, Kunie Hasutani has inherited the traditional
“Shojin cuisine” too. She tries to listen to vegetable’s echoes, grown by the energy of the soil and then she cooks harmonizing her dishes with inspiration and sparkling joy. Her free mind drives her in the creation of original dishes like a music jam session. Her style of cooking is described as “Live Kitchen” by creators and artists.
This is her “Nouvelle SHOJIN”

Date of birth: February 5, 1973
Her grandmother and her mother were painters. During her childhood she was energized in a world of creation and daydreams. Her parents,
who are from Okayama, moved many times, so she had the chance to live in Yamaguchi and Hiroshima. She spent a lot of time surrounded by nature when she lived in the Setouchi area.
She studied dyeing at Bunka Gakuen University. The year of graduation, she married a monk, in the city of Shiga, on the north side of lake Biwa. Since 2012, she has started to make cooking lessons based on the knowledge and experiences of the “Shojin cuisine”. Now she is developing the “Live Kitchen” in various places as a “Nouvelle SHOJIN” artist.

2017 March: First catering in Paris, got good reputations among the critiques.
2019: Won the “Soup Stock Tokyo” award at the soup contest in Morotsuka, Miyazaki
2020: during the Olympic year, she will be a member of the food events, collaborating with the temples of Tokyo.

Based in Shiga and Kyoto, she is expanding her field from Japan to all over the World.