• Danny’s first book Shojin Ryori was recognized as the Best in the World at the Gourmand World Cookbook Awards 2015 under the Best Japanese Cuisine Book category.
• Danny Chu ran the popular Enso Kitchen which received rave reviews for its unique concept of serving Japanese Zen cuisine in Singapore.
• This book features 55 Japanese vegetarian dishes, including soups, pickles, and desserts
• The recipes are vegetarian and vegan, but the wide range of tastes and flavors will appeal to non-vegetarians and non-vegans as well.
• Ingredients used are easily found outside of Japan and the recipes do not require any special equipment.
Shojin ryori is sometimes described as temple food as it is the special diet observed by monks in Zen temples in Japan. Based on the principle of not taking life, shojin ryori is prepared using only vegetables and omits the use of eggs and dairy products. In his first book, Shojin Ryori: The Art of Japanese Vegetarian Cuisine, Chef Danny introduced simple yet creative and satisfying shojin ryori meals that can be easily prepared in home kitchens.
It was recognised as the Best Japanese Cuisine Book in the Best in the World category at the Gourmand World Cookbook Awards 2015. In this second book, he demonstrates how shojin ryori abides by the seasons, so that the best flavour and nutrition is extracted from ingredients at their peak. With refreshing new recipes that exude the simplicity and mindfulness of Zen cooking, Living Shojin Ryori shows how simple ingredients can be transformed into complete and balanced meals that intrigue and delight.
Chef Danny Chu worked as a foreign currency trader in Singapore before leaving for Japan to follow his passion to learn more about shojin ryori, the art of Japanese Zen cuisine.
With sheer hard work and unwavering determination, Chef Danny mastered traditional Zen temple cooking and became the first shojin ryori chef in Singapore.
He ran the popular Enso Kitchen in Singapore for several years, delighting both vegetarians and non-vegetarians alike with his creative dishes, and garnering rave reviews from the media, including Wine & Dine, Travel+Leisure, BBC Good Food, Appetite, The Peak, Business Times and Channel News Asia.
Today, Chef Danny is based in Taiwan where he shares the art of shojin ryori through cooking demonstrations and classes.