# The Art of Shojin Ryori | Chef Daisuke Nomura’s Plant-Based Japanese Cuisine

Page: https://stenobird.com/podcast/the-culinary-institute-of-america-439157/the-art-of-shojin-ryori-chef-daisuke-nomura-s-plant-based-japanese-cuisine
Text version: https://stenobird.com/podcast/the-culinary-institute-of-america-439157/the-art-of-shojin-ryori-chef-daisuke-nomura-s-plant-based-japanese-cuisine.md
Podcast: [The Culinary Institute of America](https://stenobird.com/podcast/the-culinary-institute-of-america-439157)
Published: 2026-04-26T20:17:00+00:00
Episode link: https://cia.podbean.com/e/the-art-of-shojin-ryori-chef-daisuke-nomura-s-plant-based-japanese-cuisine/
Audio file: https://mcdn.podbean.com/mf/web/6pu7nk7ut47gxeed/Chef_Daisuke_Nomura_-_Interviewbq2v5.mp4
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JSON: https://stenobird.com/v1/public/podcasts/the-culinary-institute-of-america-439157/episodes/the-art-of-shojin-ryori-chef-daisuke-nomura-s-plant-based-japanese-cuisine
Duration seconds: 433

## Resource

Nestled in the heart of Tokyo’s vibrant Roppongi neighborhood, Shojin Sougo restaurant serves traditional shojin ryori with a modern flair. Shojin ryori is a traditional form of Japanese Buddhist cuisine, known for its focus on plant-based ingredients and mindful preparation. Daisuke Nomura is the chef and owner of Shojin Sougo, and he talks about respecting seasonal ingredients and using all parts of the vegetable in his exquisitely prepared vegan dishes. Chef Nomura's restaurant earned him a spot on the Plant Forward Global 50, a group of 50 chefs worldwide leading the movement for plant-based cuisine. Find recipes, watch videos, read articles, and learn more about the CIA’s programs with Japan at https://www.ciajapanesekitchen.org/

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