Shojin Ryori: The Art of Japanese Vegetarian Cuisine
Product Description
Shojin Ryori: The Art of Japanese Vegetarian Cuisine
Shojin ryori is the art of Japanese vegetarian cuisine that originated from the Japanese Zen temples, but is today widely popular all over the world for its healthful and well-balanced meals prepared without meat, fish, eggs or dairy products.
With clearly written step-by-step instructions and insightful cooking tips, chef Danny Chu of Enso Kitchen will show you how to transform simple, readily available ingredients into creative, flavourful and satisfying shojin ryori meals in your home kitchen
Technical Specifications
You might also like
Kansha: Celebrating Japan's Vegan and Vegetarian Traditions
The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan
Washoku: Recipes from the Japanese Home Kitchen
nobu's Vegetarian Cookbook
Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen
Donabe: Classic and Modern Japanese Clay Pot Cooking
Quick & Easy Tsukemono: Japanese Pickling Recipes
Kyotofu: Uniquely Delicious Japanese Desserts
Mastering the Art of Japanese Home Cooking