Nun's Cookbook

The temple chefs make goshiki-zuke, finely chopping 5 types of pickles and mixing with sake lees.

The temple chefs deep fry summer vegetables, then dip them into a flavourful dashi broth for a colourful dish that is a feast for both mouth and eyes!

The temple chefs make corn rice and kakiage tempura - these simple summer delicacies give you a taste of the refreshing sweetness of corn.

The temple chefs ask their neighbour from the foot of the mountain to teach them how to make a special dish using homegrown goya.