Shojin Ryori

Author: Danny Chu
Publisher: Marshall Cavendish Cuisine
ISBN: 9789814974844
Category : Cooking, Japanese
Languages : en
Pages : 168

Book Description
Shojin ryori is the art of Japanese vegetarian cuisine that originated from the Japanese Zen temples, and 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, flavorful, and satisfying shojin ryori meals in your home kitchen. Danny is also the author of Living Shojin Ryori, where he shares even more ideas for simple, healthful, and satisfying everyday meals.

Shojin Ryori

Author: Danny Chu
Publisher: Marshall Cavendish International (Asia) Pte Limited
ISBN: 9789814516280
Category : Cooking, Japanese
Languages : en
Pages : 0

Book Description
Shojin Ryoriis 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.

The Enlightened Kitchen

Author: 藤井まり
Publisher: Kodansha International
ISBN: 9784770024930
Category : Cooking
Languages : en
Pages : 124

Book Description
Enlightened Kitchen is a Kodansha International publication.

Kansha

Author: Elizabeth Andoh
Publisher: Ten Speed Press
ISBN: 1607743965
Category : Cooking
Languages : en
Pages : 306

Book Description
A celebration of Japan's vegan and vegetarian traditions with 100 vegan recipes. Kansha is an expression of gratitude for nature’s gifts and the efforts and ingenuity of those who transform nature’s bounty into marvelous food. The spirit of kansha, deeply rooted in Buddhist philosophy and practice, encourages all cooks to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve our natural resources. In these pages, with kansha as credo, Japan culinary authority Elizabeth Andoh offers more than 100 carefully crafted vegan recipes. She has culled classics from shōjin ryōri, or Buddhist temple cuisine (Creamy Sesame Pudding, Glazed Eel Look-Alike); gathered essentials of macrobiotic cooking (Toasted Hand-Pressed Brown Rice with Hijiki, Robust Miso); selected dishes rooted in history (Skillet-Scrambled Tofu with Leafy Greens, Pungent Pickles); and included inventive modern fare (Eggplant Sushi, Tōfu-Tōfu Burgers). Decades of living immersed in Japanese culture and years of culinary training have given Andoh a unique platform from which to teach. She explains basic cutting techniques, cooking methods, and equipment that will help you enhance flavor, eliminate waste, and speed meal preparation. Then she demystifies ingredients that are staples in Japanese pantries that will boost your kitchen repertoire—vegan or omnivore—to new heights.

Zen Vegetarian Cooking

Author: Soei Yoneda
Publisher: Kodansha
ISBN:
Category : Cookery
Languages : en
Pages : 230

Book Description
"...presents easily prepared, delectable vegetarian dishes that provide a low-calorie, low-fat accent to any Western meal"-- Jacket.

My Rendang Isn’t Crispy and Other Favourite Malaysian Dishes

Author: Zaleha Kadir Olpin
Publisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 981506679X
Category : Cooking
Languages : en
Pages : 154

Book Description
Take a culinary voyage through the vibrant flavours of Malaysia with MasterChef UK contestant, Zaleha Kadir Olpin, as she shares her favourite family recipes in this cookbook. Malaysian-born Zaleha pays tribute to dishes she grew up with, including laksam, a rolled rice noodle dish unique to the East Coast of Malaysia; nasi lemak, one of Malaysia’s most iconic dishes; as well as chicken rendang, the controversial dish she prepared on the show. Other dishes include: • nasi goreng udang (prawn fried rice) • roti jala (lace crepes) • kari ikan mak (mum’s fish curry) • ketupat sotong (Malaysian-style stuffed squid) • ayam golek (Malaysian-style roast chicken) • kerabu daging (beef salad) • karipap pusing (spiral curry puffs) • lempeng kelapa (coconut pancakes) Mostly handed down from her mother and grandmother, Zaleha’s recipes maintain traditional methods of cooking, but are suitable for use in the modern kitchen so you can experience Malaysian cuisine in all its authenticity. Zaleha also shares lessons she learnt growing up in a culinary family, with insights into the importance of food in Malaysian culture. Written from the heart, this book will appeal to anyone looking to expand their flavour repertoire or just wanting to dip their toes into the delightful world of Malaysian cooking.

Zen Vegan Food

Author: Koyu Iinuma
Publisher: Tuttle Publishing
ISBN: 1462922570
Category : Cooking
Languages : en
Pages : 105

Book Description
In this book, Buddhist temple priest and chef Koyu Iinuma shares the simple and delicious plant-based meals he prepares in the kitchens of Fukushoji temple in Yokohama, Japan. The 73 recipes showcased in Zen Vegan Food are incredibly beautiful and tasty, while also being nutritious, sustainable and ethically responsible. Color photos show the finished dishes, while comprehensive information on Japanese ingredients like seaweed, miso and tofu helps home cooks with shopping and preparation. In this cookbook, readers will find: 28 recipes for vegan congee—the traditional Asian rice porridge dish that is taking the West by storm. These include Congee with Eggplant and Ginger, Soymilk Congee and Congee with Saffron and Chestnuts. A chapter on Japanese-Italian dishes with recipes such as Grilled Turnips with Mustard and Olive Sauce, and Spaghetti with Pesto and Shiitake. Delicious condiments and starters to brighten up any meal, such as Mushroom Miso Paste and Crunchy Kombu Chips. Though we may not typically associate Buddhist monasteries with trendy chefs and temple cafes, a young generation of priests, like Iinuma, is ushering in a new era—one which emphasizes openness in temples and a reconnection to the natural world for ordinary people. Buddhist monastery chefs have been creating delicious vegan dishes for centuries, and Zen Vegan Food offers a modern take full of fun and flavor. For anyone interested in a sustainable, plant-based diet, this book will be a revelation—a new way to eat delicious and varied meals the whole family will enjoy.

Just Enough

Author: Gesshin Claire Greenwood
Publisher: New World Library
ISBN: 1608685837
Category : Cooking
Languages : en
Pages : 234

Book Description
Fresh out of college, Gesshin Claire Greenwood found her way to a Buddhist monastery in Japan and was ordained as a Buddhist nun. Zen appealed to Greenwood because of its all-encompassing approach to life and how to live it, its willingness to face life’s big questions, and its radically simple yet profound emphasis on presence, reality, the now. At the monastery, she also discovered an affinity for working in the kitchen, especially the practice of creating delicious, satisfying meals using whatever was at hand — even when what was at hand was bamboo. Based on the philosophy of oryoki, or “just enough,” this book combines stories with recipes. From perfect rice, potatoes, and broths to hearty stews, colorful stir-fries, hot and cold noodles, and delicate sorbet, Greenwood shows food to be a direct, daily way to understand Zen practice. With eloquent prose, she takes readers into monasteries and markets, messy kitchens and predawn meditation rooms, and offers food for thought that nourishes and delights body, mind, and spirit.

Good Food from a Japanese Temple

Author: Soei Yoneda
Publisher: Kodansha Amer Incorporated
ISBN: 9780870115271
Category : House & Home
Languages : en
Pages : 224

Book Description
Provides seasonal recipes for Japanese-style vegetarian dishes and discusses the ingredients, techniques, and traditions of Japanese cooking

The Art of Japanese Living: 29 Concepts That Will Transform Your Life

Author: Gaurav Garg
Publisher: Gaurav Garg
ISBN:
Category : Philosophy
Languages : en
Pages : 310

Book Description
Dive deeper into the heart of Japanese philosophy with this comprehensive guide to living a more balanced, intentional life. Explore the nuances of Ikigai, your reason for being, and discover how it intertwines with concepts like Wabi-sabi, the beauty of imperfection, and Mono no Aware, the gentle sadness of transience. Uncover the power of Kaizen, the art of continuous improvement, and see how it can transform your personal and professional life. Delve into the mindfulness practices of Zen and the focused dedication of Shojin, finding joy in concentrated effort. This book goes beyond mere explanations, offering practical exercises, real-world case studies, and a 30-day action plan to integrate these profound concepts into your daily routine. Whether you're facing challenges at work, seeking personal growth, or simply yearning for a more meaningful existence, the timeless wisdom of Japan provides a roadmap to a more fulfilled life. From the art of Kintsugi, repairing broken pottery with gold, learn to embrace your flaws and turn adversity into beauty. Explore the concept of Ma, the space between, and discover how to find peace in the pauses of life. With insights on Japanese aesthetics, mindfulness practices, and philosophical concepts, this book offers a holistic approach to living that resonates with the challenges of our modern world. It's not just about understanding these ideas - it's about embodying them, letting them reshape your perspective and guide your actions. Embark on this transformative exploration of Japanese wisdom. Your path to a more intentional, balanced, and deeply satisfying life starts here. Are you ready to unlock the secrets that have guided generations towards harmony, purpose, and inner peace?