Here are 5 different types of Shojin-ryori in bowls set on the lacquered tray.
I took a cooking lesson of Shojin-ryori (vegetarian cooking) in Kojimachi the other day.
Here is the menu: Beans & Rice, Soup with seaweed and yomogi-fu, Japanese parsley
& Simmered Kiriboshi Daikon (dried radish)with sesame dressing, and Garland chrysanthemum rolled in dried seaweed.
Each one looks like an everyday Japanese dish but they are created with wisdom and creativeness.
The bowl is called "Jihatsu". It's a nest of lacquered bowls and monks use them when eating.
You take these bowls in order of size to arrange food: the largest outer bowl is for rice , the second bowl is for soup and the third one for side dishes etc..
When you finish eating and put them away, it will be a set of bowls- they fit one within the other.
It's very space-saving and simple.
Food and tableware suitable for a simple life.
Not only cuisine but tools which have a long history prove their excellency.
I re-realized the greatness of Japan.
