Living Shojin Ryori (New Edition) , livre ebook

Marshall Cavendish International - Danny Chu

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150 pages

English

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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 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. The Author: 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.

Sujets

Cooking

Japan

Informations

Publié par	Marshall Cavendish International
Date de parution	10 septembre 2021
Nombre de lectures	0
EAN13	9789815009217
Langue	English
Poids de l'ouvrage	4 Mo

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Extrait

Shojin
Living
Ryori

Plant-based Cooking from the Heart
Shojin Ryori
Living
Danny Chu
Instagram: @gobo_tabbycat
To my gurus, 14th Dalai Lama Tenzin Gyatso, Drukpa
Choegon Rinpoche, Lama Zopa Rinpoche, Lama Lhundrup
and Geshe Chonyi, who have shown me great compassion
and wisdom through their enlightened activities and
teachings. Their blessings made all things possible.
In memory of my mum, Nancy, and my partner, Diamond
- your love made me believe that dreams really, and do,
come true. You will always be in my heart.
To my tabby cat, Gobo, who purrs me on till today.

About the Author
Danny Chu is a former foreign currency trader who left
the corporate world and followed his passion to Japan
to learn more about
shojin ryori
, the art of Japanese Zen
cuisine. With hard work and unwavering determination,
Danny mastered traditional Zen temple cooking and
became the first
shojin ryori
chef in Singapore.
He ran Enso Kitchen for several years, delighting both
vegetarians and non-vegetarians alike with his creative
dishes, and garnered rave reviews from the media,
including
Wine Dine
,
Travel+Leisure
,
BBC Good Food
,
Appetite
and
The Peak
magazines, as well as
The Business
Times
and Channel News Asia.
Danny s first cookbook,
Shojin Ryori: The Art of Japanese
Vegetarian Cuisine
, won Best Japanese Cuisine Book
(Best in the World category) in the 2015 Gourmand
World Cookbook Awards. A new edition of the book
is now available as
Shojin Ryori: Mindful Japanese
Vegetarian Cooking.
Currently based in Taiwan, Danny shares his love for
shojin
cooking through classes and demonstrations overseas.
Introduction

11
Basic Preparations

15
Konbu Dashi

16
Mushroom Dashi and Reconstituted
Dried Mushrooms

16
Tempura Batter

17
Grated Ginger

17
Spring
Spinach with Peanut Dressing

20
Spinach Yuba Maki

22
Shungiku and Daikon with
Sesame Dressing

24
Beetroot with Hijiki

26
Asparagus with Yurine

28
Potato and Shiso Salad

30
Simmered Bamboo Shoots

32
Green Beans in Plum Broth

34
Summer
Okra in Ginger Broth

38
Tomato with Grated Daikon

40
Sweet Potato and Shungiku with
Sesame Dressing

42
Chawanmushi Kabocha

44
Nasu Dengaku with Atsuage
and Shishito

46
Contents
Vinegared Cucumber and
Wakame

48
Simmered Eggplants

50
Corn Tofu with Wolfberries

52
Autumn
Saut

ed Shimeji Mushrooms

56
Mountain Yam Croquette

58
Eringi Mushrooms with Red Miso

60
Yurine Tempura

62
Braised Satoimo and Atsuage

64
Stuffed Peppers with Yamatoimo

66
Nagaimo and Okra with Umezuke

68
Shiso Maki

70
Winter
Daikon with Red Miso

74
Daikon in Miso Broth

76
Lotus Root with Yamatoimo

78
Kuromame (Sweet Black
Soybean)

80
Burdock Root Teriyaki

82
Gobo with Umezuke

84
Karashi Renkon

86
Saut

ed Cabbage

88
All Seasons
Goma Dofu (Sesame Tofu)

92
Saut

ed Shiitake Mushrooms

94
Miso Marinated Tofu

96
Shojin Steak

98
Agedashi Tofu

100
Koyadofu Tempura

102
Inari-Zushi

104
Konnyaku with Miso Sauce

106
Soups
Spicy Miso Soup

110
Carrot Soup

111
Daikon Soup

112
Clear Apple Soup

112
Barley Miso Soup

114
Pickles
Pickled Daikon

118
Marinated Cucumber

118
Pickled Burdock

118
Hanarenkon (Flower-Shaped
Lotus Root)

120
Pickled Cherry Tomato

120
Desserts
Chestnut Wagashi

124
Orange Jelly

126
Soymilk Jelly with Strawberry

128
Soymilk Mousse

130
Sweet Potato Cake

132
Glossary

134
Weights Measures

147

Shojin ryori
is a traditional vegetarian cuisine that originated
from Buddhist temples in Japan. The monks in the temples
incorporate the philosophies and the processes of
shojin
cooking in their daily practices to achieve a mental state
of peace and tranquility. As such,
shojin ryori
is sometimes
translated as food of devotion .
This aspect of Zen training requires one to observe abstention
from meat, fish, egg and dairy products, which makes
shojin
ryori
a vegan-friendly diet. Its simple recipes and careful
cooking processes allow cooking at home to be a mindful
practice and life s simplicity and goodness to be enjoyed.
In
shojin ryori
, less is indeed more.
The main essence of
shojin
cooking is to use ingredients by
the seasons, to extract the best flavours and optimum nutrition.
All ingredients used are pure, whole vegetables or obtained
from plant sources. Typical ingredients used include seasonal
vegetables, dried foodstuffs such as seaweed, mushrooms and
tofu products, and the main seasonings include salt, soy sauce,
mirin and miso.
Much attention is placed on the presentation of a
shojin
meal
setting where a variety of dishes are prepared, as much as
possible, to offer different flavours (sweet, sour, bitter, salty and
savoury) and multiple colours (red, yellow, green, white and
black) and cooking styles. Artificial colourings and flavourings,
as well as onions, garlic, scallions, chives and leeks, are avoided.
Shojin ryori
cooks also make sure not to waste any of the
ingredients; Zen practitioners try to eat all of the food prepared
during the day, and throw nothing edible away. It is also
customary in Zen temples to chant five reflections before eating:
The effort that brought me this meal
This is an appreciation of the effort made to put the meal
together, from harvesting the crops to preparing the ingredients
and even those who made the tableware and cutlery. The meal
is possible only through the kindness of others.
Introduction
11
My imperfections as I receive this meal
This is the recognition that nobody is perfect, so the individual
is kept humble and the heart open, thankful and appreciative
of the goodness of life.
Mindfulness to be free from imperfections
This is to keep free from negativity through rightful actions,
speech and thinking. Only when one is fully aware of his
shortcomings, would he seek to change for the better.
Taking this food to sustain good health
The essence of this reflection is to be mindful of what one eats
as food has an impact on health.
The fulfillment of our obligations
The essence of living is to achieve one s goals. With this in mind,
the individual is able to uplift his spirits and reach his goals.
Like in traditional Chinese medicine, the way a
shojin
meal is
prepared - focused on colours, tastes, cooking styles and the
seasons - is associated with the five main elements in nature.
The five elements are wood (spring), fire (summer), earth (late
summer), metal (autumn) and water (winter). Through the
process of cooking and eating a
shojin
meal, one will be able
to achieve a balance within oneself and also attain harmony
with nature.
Shojin ryori
is more than just food that we consume to
satisfy our appetite. Another aspect of cooking by seasons
is to instill mindfulness that brings our focus to the present
moment. It helps us appreciate certain characteristics of
the seasons and its associated elements, and relate it to our
daily life. This nourishes us physically, mentally, emotionally
and spiritually.
For instance, spring is represented by the element of wood,
and is when leaves start to sprout. Trees grow in the direction
of the sun and its branches snap easily if they are too brittle.
This metaphor reinforces the importance of being decisive yet
maintaining a sense of flexibility when reaching after goals.
12
Summer, being the hottest season, is associated with fire. Days
are brightened by many colourful flowers and vegetables.
This encourages us to follow our passion and reminds us that
whatever we do should always give us a sense of joy.
With late summer, nature returns the fruits it has made, which
are ripe and ready to be picked. We associate late summer
with the element, earth. Fruits are harvested and conserved so
that we can survive autumn and winter without scarcity. This
reminds us to adopt a down-to-earth approach in life.
Autumn is known to be the most picturesque season with
falling leaves. It is as if someone is using metal knives to prune
the trees and thus explains the association with the element
of metal. The sight of falling leaves in autumn suggests we
should always remember to let go and lighten our burdens.
Winter, being the coldest season, is inevitably associated with
the water element. Animals and plants go into hibernation,
reminding us to find time to relax and rejuvenate ourselves by
going for a retreat or on a vacation.
As
shojin ryori
is an art, it allows us flexibility to be creative and
discover new recipes, lessons and philosophies.
i find
it fruitful
to keep an open mind and learn from nature. The rules and
philosophies should not be a constraint or burden.
I have written the recipes inspired by the seasons - Spring,
Summer, Autumn, Winter and All Seasons - and also included
individual sections showing Soups, Pickles and Desserts. It is
perfectly fine to cook them individually without serving them
as a set. If you like to cook
shojin ryori
meals by preparing
different dishes and serving them together based on the
seasons, you can take a look at some of the suggestions in
my first cookbook,
Shojin Ryori: Mindful Japanese Vegetarian
Cooking
. The dishes found there can be substituted with those
featured in this cookbook.
The next time when you prepare
shojin ryori
, use seasonal
ingredients as much as possible and develop your awareness
of the season and the gifts it brings. I hope you enjoy this
cookbook and the recipes.
Itadakimasu
with folded hands.
13

In this section are several basic recipes, such as stocks, batter
and garnishes, that are used for the dishes in this cookbook.
They will also be useful for Japanese cooking in ge