about Nouvelle SHOJIN
The Shojin cuisine (Shojin ryori) is a way of cooking that focus mainly in the use of vegetables. The Shojin cuisine is based on the Buddhist precepts of avoiding temptations to kill animals and losing the desire for control.
It is said that the Shojin cuisine was born for trainee monks who disciplined themselves to a strictly nutrition.
Kunie Hasutani has started to work on the Shojin cuisine since she got married with a monk, who has inherited the family temple for 28
generations. After this, she got beyond the common concept of the Shojin cuisine, improving its style using her original sense of color and her innovative ideas. She plays as an artist for the “Nouvelle SHOJIN”, expanding the traditional Shojin cuisine to the young people from all over the world.
We are what we eat.
That’s my thought.
My Nouvelle SHOJIN
will be completed by guests with full of joy and excitement. There is no complication. Through eating, we face ourselves naturally. That’s my “Nouvelle SHOJIN”.
After she got married with a monk, who has inherited the family temple for 28 generations, Kunie Hasutani has inherited the traditional
“Shojin cuisine” too. She tries to listen to vegetable’s echoes, grown by the energy of the soil and then she cooks harmonizing her dishes with inspiration and sparkling joy. Her free mind drives her in the creation of original dishes like a music jam session. Her style of cooking is described as “Live Kitchen” by creators and artists.
This is her “Nouvelle SHOJIN”
Date of birth: February 5, 1973
Her grandmother and her mother were painters. During her childhood she was energized in a world of creation and daydreams. Her parents,
who are from Okayama, moved many times, so she had the chance to live in Yamaguchi and Hiroshima. She spent a lot of time surrounded by nature when she lived in the Setouchi area.
She studied dyeing at Bunka Gakuen University. The year of graduation, she married a monk, in the city of Shiga, on the north side of lake Biwa. Since 2012, she has started to make cooking lessons based on the knowledge and experiences of the “Shojin cuisine”. Now she is developing the “Live Kitchen” in various places as a “Nouvelle SHOJIN” artist.
2017 March: First catering in Paris, got good reputations among the critiques.
2019: Won the “Soup Stock Tokyo” award at the soup contest in Morotsuka, Miyazaki
2020: during the Olympic year, she will be a member of the food events, collaborating with the temples of Tokyo.
Based in Shiga and Kyoto, she is expanding her field from Japan to all over the World.