藤井 まり
北海道出身、鎌倉在住。早稲田大学教育学部卒。
僧侶であった夫・藤井宗哲（2006年他界）と二人三脚で、精進料理に携わってきて、早いもので三十年以上が経とうとしています。結婚当初は、本を片手に見よう見まねで料理していた私が、いつのまにか、夫と同じ精進料理家としての道を自然に歩むようになりました。
現在は、自宅を開放しての精進料理塾「禅味会」をはじめ、地域のカルチャーセンターや全国各地に招かれての料理講習会、パリ、ロンドン、北欧、米国、東南アジアなどで精進料理のワークショップなどをさせていただいています。
僧堂に入って本格的に仏教を学んだことのない私が、精進料理を教えさせていただく事に、最初は戸惑いもありました。今は、家庭で家族の健康を守る女性たちと同じ立場で、生活により身近な精進料理を伝えさせていただくことが、私の仕事だと感じています。
夫や知人の僧侶の方から教えられ学ばせていただいた、料理の仏教的なとらえ方、料理の心などについても簡単にふれています。
精進料理は、技術としての上手下手よりも、料理に込めた思いがもっとも大切といわれます。レシピどおりに作っても、すべて同じ味にはなりません。精進料理とは“まごころの料理”だからです。みなさんの心ひとつで、どんな料理もごちそうになるのです。
Mari FUJII (born 1947 in Hokkaido, Japan) is a SHOJIN RYORI (Japanese vegetarian cuisine of Buddhism) expert and activist at FUSHIKIAN, Kamakura Japan.
She has been engaged in SHOJIN RYORI for more than 30 years together with her husband, Sotetsu FUJII, who was actually a monk (passed away in 2006). At the beginning, she learned by watching what her husband was doing, with a book in her hand, which, as a result led her to become a SHOJIN RYORI specialist just like him.
Currently she holds SHOJIN RYORI cooking class called “ZEN MI KAI” at FUSHIKIAN Kamakura, and lectures at numbers of educational centers in Japan, also being invited to teach at workshops in many cities in the world such as London, Paris, Scandinavia, USA, and East Asian countries.
Not having officially practiced ZEN or Buddhism in temples, Mari FUJII herself at first hesitated to teach SHOJIN RYORI, the temple cuisine, however, she now feels it her mission to show SHOJIN RYORI in home-cooking style, as one who is making sure that the family is in good health.
She communicates Buddhism philosophy behind cooking at her workshops as well, which she has learned from her husband and the monks she has acquainted.
In SHOJIN RYORI, skills do not matter. It counts when cooking comes from caring.
Although you follow the exact recipe, nothing comes out tasting the same. SHOJIN RYORI comes from the heart, and that makes any meals very special.
