Simple, healthful and vegetarian, shojin ryori originated from Japanese Zen temples and is beloved today for its exquisite flavors, creativity and regard for ingredient, provenance and beauty.
Following the success of his other cookbook, Shojin Ryori: Mindful Japanese Vegetarian Cooking, chef Danny Chu of Enso Kitchen demonstrates once again the versatility and sophistication of the cuisine with dishes such as:
spinach yuba maki
chawanmushi kabocha
yurine tempura
burdock root teriyaki
goma dofu (sesame tofu)
barley miso soup
pickled daikon
chestnut wagashi
With clearly written step-by-step instructions and insightful cooking tips, he brings the bounties of each season to the home kitchen and shows how satisfying, everyday meals can be made with ease, elegance and pleasure.
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