Tokyo Shoseki Co., Ltd.
[2nd edition] “First vegetarian cuisine” Learn carefully from the basics how to cook to appreciate the deliciousness of vegetables. ……
“My First Shojin Ryori” was released by Tokyo Shoseki Co., Ltd. in June 2013. We have been selling only the e-book version for a while, but due to the hot requests from readers and changes in the times such as the SDGs and vegan food, we will be selling the e-book version in December 2023 after 10 years. This is a reprint after a long time. [Image 8
Explanation
Starting from the basics of vegetarian cuisine, the royal road to Japanese vegetable dishes. This is the definitive edition, starting with the very basic vegetarian recipes such as simmered, kinpira burdock, shiarae, and shojin-age, and explains them step by step with photos that thoroughly follow the process so that even beginners can understand. If you follow the instructions from the beginning of the book, you will be able to learn how to prepare hospitality meals and even make sesame tofu, which you may want to try someday. This book is a must-have book for every family, as it is packed with basic notes on not only Shojin ryori but also the basics of Japanese cuisine, such as how to cut vegetables, handle tools, prepare food, and clean up afterward.
A never-before-seen “first-time” Buddhist cuisine textbook that conveys the taste of the training dojo to the home.
●Carefully detailed photos and procedures that follow the process. ●Beautiful photos of dishes that make you want to make them. ●If you follow the steps, you will naturally progress from basic recipes to sesame tofu for entertaining.
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Author information
Naoyuki Takanashi (Shoshi Takanashi)
Born in 1972. He trained in Zen at Eiheiji Temple, the head temple of the Soto sect of Buddhism, and deeply learned the spirit and techniques of Shojin Ryori. From 2001 to 2005, he served as Deputy Tenza and Tenza (Head Chef) at Eiheiji Temple, Tokyo Branch Temple Hasedera. Currently, he is the chief priest of Eifukuji Temple of the Soto sect in Numata City, Gunma Prefecture. Soto Sofu teacher. In addition to researching shojin ryori at Sanshintei Mukuan, he also holds lectures, writes, and holds cooking classes under the title “Tenza Osho’s Dietary Educational Methods,” and is available on the website “Tenza Net” (http://www .tenzo.net/). His publications include “Eiheiji Temple’s Vegetarian Cuisine” (Gakushu Kenkyusha), “Tenza Buddhist Priest’s Vegetarian Cuisine – 110 Recipes to Enjoy at Home” (Oizumi Shoten), and co-authored “One Hundred Selected Rice Congees” (published by our company), among others.
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“First vegetarian cuisine”
■Naoyuki Takanashi/Author
■List price 1,650 yen (1,500 yen tax 10%)
■B5/112 pages
https://www.tokyo-shoseki.co.jp/books/80800/