Sustainable change, rooted in wisdom
Plant-based Recipes & Insights from My Training at Enryaku-ji on Mt. Hiei in Ōtsu, Japan
My Mission
First I trained as a chef. Then I trained as a monk. Now I cook to serve.
Based in Sapporo, Japan, I share the principles of Shōjin Ryōri, the plant-based cuisine of Japanese Buddhist monks with a history extending back over one thousand years . The recipes are not just about food, but insight, healing, and connection. They offer a way of living: one where each meal is transformed through awareness into an opportunity to practice compassion, creating harmony of body, mind, and spirit.
Cooking is Practice
If you haven't seen this video yet, please take a moment to watch it now. It is the one that brings me the most satisfaction.
Making it brought back strong memories of my time at Enryaku-ji Gyōin. In particular the realization that by being present in the current moment — regardless of where we are and what we are doing — we can take a simple act like cooking and turn it into an opportunity to practice.