Kenchinjiru is a Shojin Ryori. Shojin Ryori refers to Japanese Buddhist temple cooking and it’s naturally plant-based and vegan. The food is so simple and beautiful with a strong focus on local, seasonal and organic veg. Minimising waste is important and typically all of the plant is eaten. When I was taught to make vegan Dashi with kombu and shiitake it was a game changer for many of my recipes, a natural umami stock that can be used for so many dishes. I have not included measurements in this recipe, as is typical with this sort of cooking, it’s considered important to taste your food to achieve balance rather than with heavy use of seasonings - always important when cooking with veggies as they vary during the season. Dishes are gently seasoned and use different colours, flavours and textures (often 5). Nutritional methods often use very little water to retain taste and nutrients.
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