"Shojin Ryori" Benefit Dinners

The Guna Foundation held two very successful benefit dinners in Los Angeles and Berkeley, California in September of 2009 in order to raise money for our new organization and our flagship documentary project.

The magnificent five-course meal was prepared by Head Chef Koji Nagata of Japan, well-known for his artistic and delicious creations in the ancient Japanese vegetarian tradition of Shojin Ryori.

Director of the Guna Foundation Barry Schieber met Koji while on a pilgrimage in Japan, and after recognizing him as an exceptional chef, invited him to come to California to prepare a benefit dinner. After thinking it over, Koji agreed. With this gesture of generosity we began our fund-raising for our documentary.

Among the highlights of the meal were: Steamed Pumpkin with Milk and Egg Custard; Tempura with Ginger, Green Beans, Corn & Figs; Gooey Japanese Mountain Potatoes with Wasabi; and a Tofu Mousse with Pear Tart for dessert.

Our utmost gratitude goes to all of our guests and donors and to all the chefs - Koji and Katsumi Nagata & Kenji Zenyoshi - who dedicated their time and skill to our cause. Without you, our work would not be possible.

A very special thank you to Yoshiko Poncher for hosting the Tea Ceremony at her home in Los Angeles.