Navakaraṇa Ryōri or Transformative Cuisine comprises the art of collecting and preparing food items, cooking them and sharing the food as a mindful and transformative practice. As such participants will be first guided in understanding their body/mind nature and how particular food, and preparation of food can help them to achieve optimal wellbeing while also benefitting the environment. In contrast with other type of cuisine, Navakaraṇa Ryōri is not just about what you eat, but is the whole mindful journey from collecting plants, preparing the fire, cooking and sharing food.
Navakaraṇa Ryōri is a particular way of cooking and dining to achieve optimal health with the intention of dośa balancing and rebalancing according to biological, seasonal, environmental and psychological factors..
The focus is on local seasonal vegetables and mountain plants without the use of meat or fish as well as strong flavours such as garlic and onion and certain nightshade vegetables.
Irori is a traditional Japanese sunken hearth fired with charcoal. In Kyorei, we cook exclusively with irori and kamado with wood fire which also function as insect repellent with the smoke produced while cooking in the summer as well as a natural heating system in the winter.
In this Irori Culinary Experience, you will experience the traditional way of cooking with seasonal plant based produce with the wisdom from āyurveda as well as mindful dining.
