Abstract

Author’s Information

Chef. She learned vegetarian cooking in the kitchen of a temple in her hometown of Gifu, and was fascinated by the powerful flavors and aromas of seasonal vegetables and the richness of dried foods. Currently working under the name "Shokudo Ichijiku," she introduces the charm of vegetarian cuisine through cooking classes, catering, and menu development for restaurants. Her dishes, which skillfully use the richness and umami of fermented foods, soup stock, and oil, are surprisingly delicious and overturn the conventional image of vegetarian cuisine as bland and bland. The dishes are also known for their beautiful coloring, which emphasizes the changing of the seasons.