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9789814974844 Add to Cart

Shojin Ryori

New Edition
  • ISBN-13: 9789814974844
  • Publisher: MARSHALL CAVENDISH
    Imprint: MARSHALL CAVENDISH INTNL ASIA
  • By Danny Chu
  • Price: AUD $39.99
  • Stock: 19 in stock
  • Availability: Order will be despatched as soon as possible.
  • Local release date: 05/05/2022
  • Format: Paperback (250.00mm X 190.00mm) 168 pages Weight: 520g
  • Categories: General cookery & recipes [WBA]
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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, flavourful and satisfying shojin ryori meals in your home kitchen, with dishes such as:

• shiso rice

• ginger rice

• udon noodles with sesame

• daikon rolls

• ganmodoki (tofu fritters)

• soy milk jelly with tomato and edamame

• yurine citrus balls

• lotus root dumplings

• mochi balls

• watermelon jelly

Chef Danny Chu worked as a foreign currency trader in Singapore before he left for Japan to follow his passion and learn more about shojin ryori, Japanese Zen cuisine. With sheer hard work and unwavering determination, Chef Danny mastered traditional Zen temple cooking and became the first shojin ryori chef in Singapore.  He ran the popular Enso Kitchen in Singapore for several years, delighting both vegetarians and non-vegetarians alike with his creative dishes, and garnering rave reviews from the media, including Wine & Dine, Travel+Leisure, BBC Good Food, Appetite, The Peak, Business Times, and Channel News Asia.   Today, Chef Danny is based in Taiwan where he shares the art of shojin ryori through cooking demonstrations and classes. He has also established Heliosphere, a holistic centre, to broaden his spiritual pursuits.

  • Winner of the Gourmand World Cookbook Awards 2015 best in the World Award for World Cuisine under the Japanese category

 

  • Features 50 easy to follow practical recipes created based on the four seasons

 

  • Recipes are vegetarian and vegan, but the wide range of tastes and flavours will appeal to non-vegetarians and non-vegans alike

 

  • Ingredients can be found easily outside of Japan

 

  • Includes an illustrated glossary to help identify ingredients
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