Living Shojin Ryori Plant-based Cooking from the Heart

Simple, healthful and vegetarian, shojin ryori originated from Japanese Zen temples and is beloved today for its exquisite flavors, 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 dishes such as:

• spinach yuba maki
• chawanmushi kabocha
• yurine tempura
• burdock root teriyaki
• goma dofu (sesame tofu)
• barley miso soup
• pickled daikon
• chestnut wagashi

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.

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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