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

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

You can listen to The Art of Shojin Ryori Chef Daisuke Nomura’s Plant-Based Japanese Cuisine online on Radio and Podcast. Open the player on this page to stream the available audio.

The Art of Shojin Ryori Chef Daisuke Nomura’s Plant-Based Japanese Cuisine is an episode from The Culinary Institute of America by Videos from The Culinary Institute of America.

This episode is 7:13 long.

This episode was published on Apr 26, 2026.

Yes. Use the heart button on the episode page to add it to your favorite episodes list.

Yes. This page shows related episodes from The Culinary Institute of America when more episodes are available from the podcast feed.