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In South Korea, Buddhist temple food is viewed the way spa food is in the U.S.: curative, cleansing, perhaps even medicinal. Buddhist nuns have preserved these cooking techniques for 1,600 years. 
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CUISINE Shojin-ryori master TANAHASHI TOSHIO The pleasure of shojin is to find freedom within limitation of using only vegetables.
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Shōjin ryōri is rooted in the concept that the earth and body are inseparable. It is only through attaining a perfect symbiosis with the land that we can truly reap the benefits of the earth.
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