Art & Design

Shojin Ryori and the Power of Vegetables

8 November 2018, London

Tanahashi will explain the philosophy and history of shojin while also showing some practical cooking techniques. Shojin is based on the teachings of Buddha, and is a rigorous discipline that asks us to face vegetables entirely and patiently and receive their life – both visible and invisible – to enhance our own. Taking the time and effort to prepare and cook vegetables, fruit and grains with our hands is a form of training that purifies body and soul. Preparing meals, eating them, and excreting them smoothly – this is the natural way of life. Tanahashi believes that pursuing the possibilities of vegetables will help us find solutions to many crucial issues facing us today – food problems, population problems, health issues, energy problems, and more. The essence of shojin is a respect for the soil and terroir, leading to physical and mental wellbeing.


About the contributors
Toshio Tanahashi

Toshio Tanahashi trained for three years as an apprentice at Gesshinji, a temple in Shiga Prefecture famous for its Abbess’s excellent shojin ryori. He opened his restaurant Gesshinkyo in Tokyo in 1992. Since closing the restaurant in 2007, he has worked to teach and promote shojin ryori though his culinary academy, Zecoow Culinary Institute, and he also teaches at Kyoto University of Art & Design. He has given talks and demonstrations around the world, and his cooking and philosophy have been widely featured in Japanese and international media. After working on menu development with legendary French chef Alain Ducasse he became interested in the possibilities of “Shojin French”, and is planning to establish a “Shojin Dojo” to develop and promote shojin ryori internationally.

8 November 2018, 6.00pm
Daiwa Foundation Japan House, 13/14 Cornwall Terrace, Outer Circle, London NW1 4QP

Tel:020 7486 4348

The Daiwa Anglo-Japanese Foundation