Local, seasonal food might be a relatively new trend in American cooking, but in Japan it’s part of a Buddhist tradition that dates back centuries. Japanese monks are now teaching a new generation of chefs to use seasonal ingredients – and zen principles – to elevate their cooking. Abigail Leonard is a Tokyo-based reporter/producer who covers Japanese culture and politics. She produced a wonderful field report about Buddhist shojin ryori ("devotion cuisine"). Listen to the story via the audio player above. Leonard also shared these related links for travelers wishing to seek out shojin ryori restaurants and cooking classes in Japan.
TOKYO - SHOJIN RYORI RESTAURANTS AND COOKING CLASSES
(** featured in story)
KYOTO - SHOJIN RYORI RESTAURANTS
Chef Daisuke Nomura in the kitchen at Sougo restaurant.
Monk Kakuho Aoe cooking in his temple kitchen.
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