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Shojin Ryori: Mindful Japanese Vegetarian Cooking by Danny Chu at Abbey's Bookshop,
Shojin Ryori: Mindful Japanese Vegetarian Cooking
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Danny Chu

Shojin Ryori

Mindful Japanese Vegetarian Cooking

Danny Chu

$39.99

Paperback

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English
Marshall Cavendish International (Asia) Pte Ltd
01 September 2021
Vegetarian cookery; National & regional 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.
By:  
Imprint:   Marshall Cavendish International (Asia) Pte Ltd
Country of Publication:   Singapore
Edition:   3rd ed.
Dimensions:   Height: 248mm,  Width: 188mm,  Spine: 14mm
Weight:   454g
ISBN:   9789814974844
ISBN 10:   9814974846
Pages:   168
Publication Date:  
Audience:   General/trade ,  ELT Advanced
Format:   Paperback
Publisher's Status:   Active

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.

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