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The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan

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The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan Cover

 

Synopses & Reviews

Publisher Comments:

Nourish body and soul with simple, delicious food from Japan's temples.

The Enlightened Kitchen introduces readers to shojin ryori, the traditional vegetarian cooking of Japan's Buddhist temples. Shojin food, with its emphasis on fresh, seasonal vegetables, staples such as seaweed, grains and tofu, and natural flavorings rather than chemical additives, is a highly nutritious and delicious alternative to the many unhealthy eating habits of Western society. In addition to its health benefits, the preparation and eating of shojin food in Buddhist temples has great spiritual significance. After spending their days in rigorous selfdiscipline, the monks welcome mealtimes as a soothing respite, both for those preparing the food with loving care and for those eating it with relaxed enjoyment.

Stunning color photographs accompany more than sixty recipes for soups, salads, tofu and bean dishes, vegetables, rice and desserts. The author, Mari Fujii, married to a Buddhist monk and an expert in shojin food for more than twenty years, presents an array of recipes including: Carrot and Mushroom Soymilk Soup, Steamed Pumpkin and Tofu, Beans and Eggplant with Sesame Dressing, Ginger Rice and Banana Tempura. Her step-by-step instructions are easy to follow, and she has made an effort to use ingredients that are readily available in most good supermarkets. Fujii includes a guide to basic cooking techniques used in the preparation of shojin food, an extensive glossary of ingredients and equipment, and fascinating background information on the history and philosophy of shojin ryori. Perfect for vegans, vegetarians and anyone interested in healthful eating, the dishes from The Enlightened Kitchen will warm our hearts, sustain our souls, and fortify us inside and out.

About the Author

MARI FUJII learned the secrets of shojin cooking over twenty years ago from her husband, who is a Buddhist monk. With the publication of a number of shojin cookbooks and regular appearances on television, she has helped to make shojin cuisine popular in her home country of Japan. She is also an expert in Chinese-style shojin cooking and in yakuzen, a style of Chinese cooking which uses ingredients with medicinal properties.

Product Details

ISBN:
9781568364360
Author:
Fujii, Mari
Publisher:
Kodansha
Subject:
Japanese
Subject:
Food & Wine | Cooking | Japanese
Subject:
Cooking and Food-Japanese
Publication Date:
20120931
Binding:
HARDCOVER
Language:
English
Illustrations:
85 full-color photos, glossary of ingred
Pages:
112
Dimensions:
7.8 x 10 x 0.6 in 1.331 lb

Related Subjects

Cooking and Food » By Ingredient » Vegetables General
Cooking and Food » Diet and Nutrition » Healthy Cooking
Cooking and Food » Diet and Nutrition » Special Diets » General
Cooking and Food » Regional and Ethnic » Japanese
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural
Health and Self-Help » Health and Medicine » General
Health and Self-Help » Health and Medicine » General Medicine
History and Social Science » Economics » General

The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan New Hardcover
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Product details 112 pages Kodansha International - English 9781568364360 Reviews:
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