Japan Eats! Shojin Ryori: Traditional Japanese Plant-Based Dishes
Nov 1, 2023
Masami Asao, a temple chef and registered dietitian in Japan, explores the fascinating world of shojin ryori, a traditional plant-based cuisine rooted in Buddhist practices. She shares her personal journey into this cooking style and its evolving health benefits, emphasizing mindfulness and sustainability in the kitchen. Masami encourages everyone, not just vegans or vegetarians, to try shojin ryori, highlighting nutritional advantages and seasonal ingredients. She also offers insights on classes in New York, making this unique culinary tradition accessible to all.
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Masami's Shojin Ryori Journey
- Masami Asao married into a 350-year-old temple at 24 and learned shojin ryori.
- She helped her mother-in-law, who cooked for monks and parishioners.
Shojin Ryori Defined
- Shojin ryori emphasizes mindful cooking and consuming with care and no waste.
- It uses beans, vegetables, seaweed, mushrooms, seeds, and locally sourced ingredients.
Shojin Ryori History
- Shojin ryori originated in India and arrived in Japan via China with Buddhism.
- Zen Master Dogen formalized shojin ryori's principles, emphasizing mindful eating.
