The other day, I was treated to "Italian Shojin-ryori" (Buddhist vegetarian cuisine) at a friend's house.
Since I only associated Shojin-ryori with Japanese food, I was surprised to hear it was Italian, but apparently, they trained in Italian Shojin-ryori at a temple in Hiroshima Prefecture.
As it was Shojin-ryori, the dishes used no meat or fish, but instead made abundant use of grains and vegetables, making them look very colorful and vibrant.
While the appearance had a slightly Japanese feel at first glance, it was undeniably Italian, with dishes like brown rice and ginger risotto, minestrone soup, and apple compote for dessert. I had assumed that Shojin-ryori would be bland, but the food was well-seasoned and truly delicious, providing a good opportunity for me to reflect on my daily diet. They even used our shop's Bizen ware for the tableware. The presentation was impressive, and it was a feast I never would have guessed was made at home. I had a very relaxing and wonderful time.
Rie Kawaguchi