Shojin Ryori: Japanese Vegan & Vegetarian Dishes
b"\\u200b\\n\\nOur guest is Elizabeth Andoh, who already joined us 9 times on Episodes 18, 61, 83, 99, 108, 131, 156, 180, 200 and shared her truly deep insight into traditional Japanese food culture.\\xa0Elizabeth is a food writer and Japanese cooking instructor based in Tokyo and she has lived in Japan for over 50 years. She runs the culinary arts program called A Taste of Culture, which offers a great opportunity for non-Japanese people to explore Japanese culture through its food.\\xa0Elizabeth is also the author of 6 cookbooks, including the award-winning \\u201cWashoku: Recipes from the Japanese Kitchen\\u201d, \\u201cKibo: Recipes and Stories from Japan's Tohoku\\u201d and \\u201cKansha: Celebrating Japan's Vegan and Vegetarian Traditions\\u201dToday\\u2019s topic is Shojin ryori. Plant-based foods are becoming increasingly popular globally for health and environmental awareness. Shojin ryori is the traditional Japanese vegan and vegetarian dishes that were developed around 800 years ago. It is made only with vegetables and grains without meat or seafood, which is based on a principle of Buddhism that it is a sin to take life.\\xa0In this episode, we will discuss what exactly shojin ryori is, the underlying philosophies of shojin ryori, where you can eat shojin ryori dishes, how to cook them at home and much, much more!!!\\n\\nHeritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats! by becoming a member!\\n\\nJapan Eats! is Powered by Simplecast."