Enso Kitchen: The Secrets of Shojin Ryori

ENSO KITCHEN brings the art of Japan’s traditional cuisine – Shojin Ryori, closer to your soul on a home/corporate fine dining experience. Shojin Ryori is known as Japanese vegetarian cuisine that is prepared at the kitchens of the Zen temples. Enso Kitchen is the first in Asia Pacific to introduce this exquisite cuisine out of Japan. We interviewed Danny Chu, the master chef, behind this wonderful restaurant.

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Q: Can you tell us more about Shojin Ryori?

A: Shojin Ryori is a Japanese vegetarian cuisine that was originated from Zen temples and was popularized in the 13th Century. “Shojin” means vigour or energy and “Ryori” means cuisine. The monks in the Zen temple used this cooking as part of their spiritual practice. They engage in a meditation or mindful cooking by adhering to certain philosophies.

Q: Can you describe the philosophy behind Shojin Ryori cuisine?

A: Derived from the Buddhist precept of no killing, Shojin Ryori is completely vegetarian. All ingredients used are purely vegetables or from plant sources. There is no meat, fish, eggs or diary products and thus make it suitable even for a vegan diet

Shojin cooking used seasonal ingredients to capture the natural flow of energy. This would mean a higher nutritional value for our body. In addition, Shojin cooking observes the philosophy of minimizing wastage by cooking most parts of the vegetables, utilising resources fully or as much as possible and preparing according to the number of people etc.

Q: Can you give us a better understanding how cooking translates into meditation?

A: By observing Buddhist philosophies, Shojin cooking becomes a mindful cooking process. This act of mindful cooking also becomes bodhicitta [loving kindness] when you start to contemplate & present what is best for the diners encompassing aspects such as health, taste, presentation, hygiene etc.

Q: Does Enso Kitchen only specialise in Shojin cooking? Are there others who also prepare such cuisine? Which restaurants are these?

A: Yes, Enso Kitchen only cooks Shojin Ryori. We are also pleased to be the first to introduce such cuisine in Singapore. There may be some places serving Japanese vegetarian dishes but we are not aware of other chefs or restaurants that specifically serve Shojin Ryori. The main difference between Shojin Ryori and other vegetarian cuisine lies in the philosophies behind the Shojin cooking.

Q: What is a good example of Shojin cooking?

A: A good representative of Shojin Ryori would have to be goma-dofu [sesame tofu]. Goma-dofu is the king of this cuisine. Essentially, there are only two main ingredients; kuzu and sesame, that bind together to form a tofu texture. It is a distinguish way of Shojin cooking which minimizes the ingredients used so that you can taste the natural flavours. The cooking also requires much attention and effort. Furthermore, kuzu is a very healthy & relatively expensive ingredient which is good for stomach problems such as indigestion.

Q: Do you think the way we eat has an impact on the environment? If so, how?

A: The way we eat matters as it is translated to demand & supply which are consequences to us tapping into resources in our environment.

We have to appreciate that even a single grain of rice is made possible through tremendous effort & resources. Many articles and reports indicated that a meat eating diet would need even more effort & resources [which is fast becoming scare] to support.

Generally, the way we prepare, cook and eat our meal tends to generate wastage. The mindset of ‘not enough’ also leads us to order a lot more than what we actually need. This means that the effort & resources are not fully utilised. It’s also good to the vegetables that grow best in certain season. Not only it is more nutritional to our body, I believe resources are not strained.

Q: Do you use your knowledge of Zen temple food to share with diners on more mindful eating?

A: To me, Shojin Ryori is more than mere food. It often gives us great joy to share the Shojin philosophies and its reflection before the diners ‘partake’ the meal. Shojin cooking is a mindful cooking process. Likewise, it is also good to end with a mindful & blissful eating by contemplating on the following 5 reflections:

· Reflect on the effort that brings us this food

· Reflect on our imperfections as we receive the meal

· Reflect on mindfulness to be free from attachment, anger and ignorance

· Reflect on taking this food as a medicine to sustain good health

· Reflect on the fulfilment of our practice as we accept the offerings

Q: How could we try Shojin cooking prepared by Enso Kitchen?

Enso Kitchen caters for lunch or dinner at the convenience of your home/office for a minimum of eight people. All details can be found at our website www.ensokitchen.com

Alternatively, we also serve Shojin lunch every Sunday at GOTO Japanese Restaurant; strictly by reservation only. To book,

T: 8133 1182
E: admin@ensokitchen.com