Shojin Ryori (cuisine) is a form of traditional temple cooking that started in Japan with the introduction of Buddhism in the 6th century. It uses only vegetables, but is very different from ‘conventional vegetarian food in many ways, particularly in the process and spirit of its creation.

In this illustrated talk, Toshio Tanahashi will explain the meaning of this very special cuisine including its development in a contemporary context. Having trained at the Gesshinji Temple in Japan, a nunnery famous for its excellent shojin way of cooking, he is currently renowned for the creation of a new style within this tradition. He will also speak about his devotion to vegetables, demonstrating how the simplest ingredients can be transformed into an exquisite tasting as well as visually impressive dish.

This informative event will provide an exceptional opportunity to share Tanahashi’s supreme culinary ability, exploring the fundamental relationship between food, body and mind.