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9789814974851 Add to Cart

Living Shojin Ryori

New Edition
  • ISBN-13: 9789814974851
  • Publisher: MARSHALL CAVENDISH
    Imprint: MARSHALL CAVENDISH INTNL ASIA
  • By Danny Chu
  • Price: AUD $39.99
  • Stock: 51 in stock
  • Availability: Order will be despatched as soon as possible.
  • Local release date: 07/02/2022
  • Format: Paperback (250.00mm X 190.00mm) 148 pages Weight: 450g
  • Categories: General cookery & recipes [WBA]
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Simple, healthful and vegetarian, shojin ryori originated from Japanese Zen temples and is beloved today for its exquisite flavours, creativity and regard for ingredient, provenance and beauty. Following the success of his other cookbook, Shojin Ryori: Mindful Japanese Vegetarian Cooking, chef Danny Chu of Enso Kitchen demonstrates once again the versatility and sophistication of the cuisine with dishes such as:

• spinach yuba maki

• chawanmushi kabocha

• yurine tempura

• burdock root teriyaki

• goma dofu (sesame tofu)

• barley miso soup

• pickled daikon

• chestnut wagashi

With clearly written step-by-step instructions and insightful cooking tips, he brings the bounties of each season to the home kitchen and shows how satisfying, everyday meals can be made with ease, elegance and pleasure.

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.

  • Danny’s first cookbook, Shoijin Ryori, was the Winner of the Gourmand World Cookbook Awards 2015 Best in the World Award for World Cuisine under the Japanese category

 

  • Features 60 practical recipes, including soups, pickles and desserts

 

  • 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

 

  • Recipes do not require any special equipment to do
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