Shojin: The Cuisine of the Temples

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Valérie Duvauchelle

Hachette Pratique

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In Japan, under the influence of Buddhist monks, shojin cuisine has flourished for centuries. Vegetable-based, seasonal, simple, and flavorful, it seeks neither to impress nor to seduce; it seeks to nurture.

Through the gestures of the tenzo, the temple cook, unfolds a practice that maintains the link between the cook, their guests, and the great chain of life that makes all this possible.

Shojin is both a culinary practice and a path to awakening, a blend of everyday art and living spirituality. It offers us another way of cooking, living, and being in the world, in harmony with our local environment.