By Danny Chu
2022 • Marshall Cavendish Cuisine
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
Danny is also the author of Living Shojin Ryori, where he shares even more ideas for simple, healthful, and satisfying everyday meals.
Tags: AAPI & diaspora authors, Books, japanese, vegetarian, was-preorder