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.
