The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan (Hardcover)

by Mari Fujii (Author) "The vegetarian food eaten by monks and nuns in Japan's Buddhist temples is known as "shojin ryori," or "shojin cuisine..." (more)
Key Phrases: shichimi pepper, grated yuzu rind, shredded shiso, Konbu Stock (more...)

Editorial Reviews

From Publishers Weekly
Vegetarians, vegans and even lovers of steak teriyaki will find much to savor in this introduction to the quiet wonders of Buddhist temple cuisine, or shojin ryori. Fujii draws upon 20 years of experience as an author and teacher in her native Japan—as well as kitchen secrets learned from her husband, a Buddhist monk—to explore a tradition that depends solely on seasonal vegetables, prepared in a spiritual way. She introduces the temple repertoire, from simple salads to vegetable soups and stews. Tae Hamamura's color photographs are mouth-watering, whether depicting Kenchin Style Vegetable Soup or a simple bowl of Ginger Rice. However, although Fujii is eloquent when she explains each dish's philosophy, she falls short on introducing Westerners to the cooking principles that underlie the tradition. Preparation techniques for basics like rice and stock are relegated, along with a crucial glossary of ingredients, to the back of the book, where they are dealt with perfunctorily. If Fujii had taken more trouble to introduce Americans to the foundations of temple cuisine—methods, tastes, ingredients—she would have better empowered them to make it their own and feed the stomach as well as the soul. (Jan.)
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Review

"The book is beautifully illustrated and the recipes are mostly simple, quick and easy to follow. Longtime vegetarians, especially those with a macrobiotic background (which in America has seriously deep Japanese roots), will be familiar with many of these ingredients. . . Fujii provides a helpful, illustrated glossary, as well as some basic how-to material for preparing staples." -Associated Press
"Vegetarians, vegans and even lovers of steak teriyaki will find much to savor in this introduction to the quiet wonders of Buddhist temple cuisine, or shojin ryori. ...Tae Hamamura's color photographs are mouth-watering, whether depicting Kenchin Style Vegetable Soup or a simple bowl of Ginger Rice." -Publishers Weekly
"Clean and crisp, this nourishing guide brings a healthy, natural culinary tradition from Japanese temples to the American table. . . . a true antidote to the overindulgent American diet, this is more than a recipe collection--it's a refreshing approach to food that is sure to make you look and feel renewed." -Kirkus Reviews
"Emphasizing natural and healthy ingredients such as fresh seasonal vegetables, and the staples of grains, and tofu, these creations are simple and elegant delights, delicious without undue extravagance. . . . Highly recommended." -Midwest Book Review
"Touting the benefits of vegetarian and vegan diets, The Enlightened Kitchen presents dishes that anyone would love, while the fantastic photographs will tempt even the most die-hard carnivore to at least try the recipes. Knowing that a healthy life-style and long life takes work, this new cookbook espouses good, sensible meals which can encourage weight loss and improve insulin sensitivity. The bonus? The food tastes good.... I'm hooked. I try to eat sensibly and plan to live to be 110! I expect The Enlightened Kitchen to help me meet my objective." -BookLoons.com


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Product Details

• Hardcover: 112 pages
• Publisher: Kodansha International (December 15, 2005)
• Language: English
• ISBN-10: 4770024932
• ISBN-13: 978-4770024930
• Product Dimensions: 10 x 7.8 x 0.6 inches
• Shipping Weight: 1.1 pounds (View shipping rates and policies)
• Average Customer Review: 4.3 out of 5 stars See all reviews (7 customer reviews)
• Amazon.com Sales Rank: #48,569 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

24 of 25 people found the following review helpful:

5.0 out of 5 stars Beautiful, Delicious, Simple, and Elegant, March 30, 2006

By	Colleen Patrick-Goudreau, author of The Joy o... (Oakland, CA) - See all my reviews

I am lucky enough to live in the San Francisco Bay Area, where "shojin" cuisine (Japanese Buddhist temple cuisine) is served to two wonderful restaurants: Cha Ya and Medicine. I often say "I could live on that cuisine," so when I discovered Fujii's cookbook, I was thrilled. The recipes are so simple but divinely delicious - and of course healthful! Many of the recipes call for only 5 or 7 ingredients, some of which may be unfamiliar at first. But, after your first visit to an Asian grocery or even the Asian aisle of your supermarket, you'll be ready to master this cuisine. As a vegan cooking instructor and a lover of this simple but elegant cuisine, I have prepared many of the dishes in this book and recommend each one as highly as the next. The simplicity is amazing, and the flavors are divine. You'll love this book!

26 of 29 people found the following review helpful:

5.0 out of 5 stars Pour the spirit of heaven and earth into every dish, June 17, 2006

By	Zack Davisson "All Good Things" (Seattle, WA, USA) - See all my reviews (TOP 100 REVIEWER)    (REAL NAME)

Buddhism being a religion of reincarnation, one of the precepts of cloistered monks is to harm "nothing that flees when chased." After all, that might just be your brother or wife from a past life sizzling in your cookpot. However, even those pursuing enlightenment must eat, and even monks like their food to be varied and tasty, so the spiritually pure tradition of "Shojin Ryori" was born.

Shojin Ryori is a vegan cuisine still served today in the temples of Japan, based on seasonal vegetables that can be grown by the monks. Eating food that follows the flow of nature is considered best for the body and soul, and seasoning is kept light so that the natural flavor of the fresh vegetables can be preserved.

Author Mari Fujii learned the arts of shojin ryori from her husband Sotetsu, who was the Tenzo, or temple cook, during his ten years as a monk. Now a priest at a temple in Kamakura, Sotetsu and Fujii teach shojin ryori to all who wish to learn. With "The Enlightened Kitchen," they have brought this wisdom to a wider audience, allowing all to partake of the healthy, natural and delicious style of cooking.

In seven section, including soups, salads, tofu/beans, vegetables, potatoes/rice/grains, and deserts, Fujii has selected easy-to-make dishes using seasonal vegetables that should be easy to find in any grocery store. The recipes are delightfully simple, and you will be amazed that such great food can come from such little effort. She stays with traditional Japanese vegetables, as well as occasionally incorporating rarities such as avocado and celery to mix things up. The base for most of the sauces is sake, miso paste, sesame oil, rice vinegar and lemon. She has substituted maple syrup for mirin, thinking that mirin might be hard to find in the US, but it is easy enough to swap it back. Not all of the recipes are strictly vegan, as Fujii points out that Chinese and Tibetan Shojin Ryori allow for dairy products, although authentic Japanese does not.

Of the dishes I have made, the "Chestnut Tea Rice" was excellent, as were the "Fried Pumpkin with Peanut Sauce," "Tofu Fried with Almonds," "Sweet Potato and Soybeans with Miso/Lemon Sauce" and "Koyadofu Teriyaki." I am looking forward to exploring all of the recipes, and I have no doubt that they will be equally satisfying.

It is said that those who eat Shojin Ryori fell as if a weight has been lifted off their shoulders. In the modern world where so much processed garbage gets shoveled into our bodies, it is a very pleasant feeling to sit down to a meal that is so completely natural.

10 of 12 people found the following review helpful:

5.0 out of 5 stars A cookbook of the traditional fare that has its roots in Japan's Buddhist temples, December 14, 2005

By	Midwest Book Review (Oregon, WI USA) - See all my reviews

Written by the wife of a Buddhist monk who has taught temple cuisine for over twenty years, The Enlightened Kitchen: Fresh Vegetable Dishes From The Temples Of Japan is a cookbook of the traditional fare that has its roots in Japan's Buddhist temples. Emphasizing natural and healthy ingredients such as fresh seasonal vegetables, and the staples of grains, and tofu, these creations are simple and elegant delights, delicious without undue extravagance. All recipes are animal-free, making The Enlightened Kitchen especially ideal for vegetarians and vegans. Full-color photographs throughout and straightforward instructions clearly show the reader how to prepare such mouth- watering delicacies as Shiitake Mushrooms Stuffed with Tofu, Sushi Rolls (prepared entirely without fish), Buckwheat Crepes, Kenchin Style Vegetable Soup, and much more. Highly recommended.