Host Dana Cowin travels two hours west of Tokyo to Kasuisai, a world-famous zen temple, to experience Shojin style cooking at the source. Talking with temple chef Koganeyama Taigen, and watching him cook, Cowin learns the essential lessons of Zen Soto cuisine: the six tastes and the five techniques that need to be present in one meal. On this episode of HRN On Tour, Cowin discusses the philosophy behind the meal with translator Shima Pezeu: cook with joy, cook with generosity, and cook with a big heart as if you were the mother of the ones for whom you are cooking.

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