"Appetizing Beauty"

I have been planning to write about the global food crisis, with rice importing countries like the Philippines suddenly unable to procure enough rice from exporting countries, due to a number of factors.

Sigh...

But instead I have decided to post two photos from a recent trip to Kyoto. I had a wonderful meal at a restaurant at Kyoto Station, with traditional dishes served in an interpretation of Shojin Ryori. The tempura was excuisit and I loved the okara. There was also some sashimi and bamboo shoots, a seasonal dish in spring, as well as rape seed blossoms. For dessert I was served sakura icecream.



Traditional foods carry with them important lessons of food shortages in the past, when people learnt how to treasure what nature provides for us. And I do love simple dishes where each food is cooked carefully, and without much additional seasoning. What you see is what you get.

Read more in the book, Appetizing Beauty: Kenzan and Seasonal Dishes published by Miho Museum and Nissha Printing Co. Art of Vegetables on the Buddhist Channel is a good introduction to the more esoteric aspects of Japanese cooking.