Fresh Vegetable Dishes from the Tables of Japan

Mari Fujii

Married for over twenty years to a Buddhist monk, Chef Mari Fujii is an expert when it comes to the delicious simplicity of temple cuisine. Her passion for both the Buddhist lifestyle and its food are evident in this cookbook, which offers a centuries-old way of eating that has numerous physical and spiritual benefits. Japan's temple cuisine uses no animal products—all ingredients come from healthy plant sources. It also emphasizes using seasonal ingredients at their peak, when they're freshest and tastiest, being kind to the environment, and cooking with natural ingredients. These nutritious, low-calorie dishes are the perfect antidote to our unhealthy eating habits today and an easy way to incorporate the earth's healthy vegetables into one's daily diet.

107 pages