写して１か月記録（4）まいにちごはん 夏の精進料理を作ってみました (Japanese Edition)
by 鶴見恵子
A 30-day photo journal of preparing traditional Japanese Buddhist vegetarian summer dishes, showcasing seasonal ingredients and temple cooking techniques.
About This Book
A month-long visual record of preparing shojin ryori, the vegetarian cuisine of Japanese Buddhist temples.
Each day features a different summer dish, captured through photographs and brief notes.
The journal highlights seasonal ingredients and simple cooking techniques used in temple kitchens.
Readers can follow the progression of meals across the hot summer months in Japan.
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