Hardcover: 112 pages
Publisher: Kodansha USA; Reprint edition (September 21, 2012)
Product Dimensions: 10 x 0.6 x 7.8 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review: 4.2 out of 5 stars See all reviews (20 customer reviews)
Best Sellers Rank: #788,875 in Books (See Top 100 in Books) #216 in Books > Cookbooks, Food & Wine > Asian Cooking > Japanese #752 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Vegetables #964 in Books > Cookbooks, Food & Wine > Special Diet > Vegetarian & Vegan > Non-Vegan Vegetarian
Buddhism being a religion of reincarnation, one of the precepts of cloistered monks is to harm "nothing that flees when chased." After all, that might just be your brother or wife from a past life sizzling in your cookpot. However, even those pursuing enlightenment must eat, and even monks like their food to be varied and tasty, so the spiritually pure tradition of "Shojin Ryori" was born.Shojin Ryori is a vegan cuisine still served today in the temples of Japan, based on seasonal vegetables that can be grown by the monks. Eating food that follows the flow of nature is considered best for the body and soul, and seasoning is kept light so that the natural flavor of the fresh vegetables can be preserved.Author Mari Fujii learned the arts of shojin ryori from her husband Sotetsu, who was the Tenzo, or temple cook, during his ten years as a monk. Now a priest at a temple in Kamakura, Sotetsu and Fujii teach shojin ryori to all who wish to learn. With "The Enlightened Kitchen," they have brought this wisdom to a wider audience, allowing all to partake of the healthy, natural and delicious style of cooking.In seven section, including soups, salads, tofu/beans, vegetables, potatoes/rice/grains, and deserts, Fujii has selected easy-to-make dishes using seasonal vegetables that should be easy to find in any grocery store. The recipes are delightfully simple, and you will be amazed that such great food can come from such little effort. She stays with traditional Japanese vegetables, as well as occasionally incorporating rarities such as avocado and celery to mix things up. The base for most of the sauces is sake, miso paste, sesame oil, rice vinegar and lemon.
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