Kajitsu

Shojin ryori is ancient Japanese temple cuisine: subtle and refined cooking that abjures all animal products. Because its roots are in Buddhism, which arrived in Japan in the 6th century, aspects of the culinary practice are often symbolic — codified and ritualized to achieve balance between five colors, five flavors, five elements, and five preparation methods in every meal. Kajitsu is the cookbook from the eponymous restaurant in New York City, giving detailed instructions not just for recipes, but for the master ingredients such as rice and kombu dashi. If you’re looking for a roadmap toward a deeply mindful approach to food celebrating quiet flavors, zero waste, and beautiful plating, this book is the ticket.