Nun's Cookbook

Seasonal recipes from the nuns of Otowasan Kannonji Temple: shinoda rolls with taro stalks. Cook freshly picked taro stalks, or zuki, with stock and seasoning. Wrap in abura-age tofu and tie up with boiled mitsuba leaves. A simple yet delicious autumn dish that's perfect for festive occasions.

The nuns of Otowasan Kannonji Temple show us how to make vinegared chrysanthemums. Just boil purple and yellow edible chrysanthemums and serve with sweet vinegar. Just like that, you have a beautiful dish that's perfect for fall.

Seasonal recipes from the nuns of Otowasan Kannonji Temple: sesame-covered taro dumplings. Mash up some boiled taro and season with salt. Add some cheese, sprinkle with golden sesame seeds, and deep fry. This tasty and fragrant treat is perfect for autumn.

Seasonal recipes from the nuns of Otowasan Kannonji Temple: shiba-zuke pickles. Salt cucumbers and myoga, then mix with ume vinegar, red shiso and shiso juice. Store for 2 to 3 days and you have the perfect side dish to go with newly harvested rice.

Seasonal recipes from the nuns of Otowasan Kannonji Temple: gohei-mochi rice cakes. It's a hometown specialty for Mitsuei, the temple's head nun. Wrap freshly cooked rice around cedar sticks and grill over charcoal. Spread homemade miso and enjoy the savory aroma that quickly fills the autumn air.

Seasonal recipes from the nuns of Otowasan Kannonji Temple: vinegared oyster mushrooms. The main ingredient is freshly picked from the temple's garden. Add celery and sweet persimmons. Mix with homemade iri-zake and squeezed kabosu juice.

The nuns of Otowasan Kannonji Temple teach us how to make karin quince jam. Cut the karin into chunks without removing the skin or seeds. Squeeze out the juice and add sugar. Then let it simmer for one hour and the delicious jam is ready to serve!

The nuns of Otowasan Kannonji Temple show us how to make kakiage tempura with burdock root. Cut burdock into small pieces, mix with carrot and tempura flour, then deep fry. A simple but delicious recipe, perfect with the traditional New Year's Eve meal of soba noodles.

Seasonal recipes from the nuns of Otowasan Kannonji Temple: Nana-kusa Gayu. This dish is traditionally enjoyed on January 7, which matches the number of herbs that go into it. Seri, Nazuna, Gogyo, Suzuna, Suzushiro, Hotokenoza ... will the head nun be able to find all seven? The gentle taste of the porridge is perfect for settling the stomach after a heavy New Year's feast.

Seasonal recipes from the nuns of Otowasan Kannonji Temple: yuzu daikon pickles. The main ingredient is freshly harvested from the neighbor's garden. Add carrots, kelp, red pepper and plenty of yuzu. Pickle with vinegar, sake, sugar and salt. Wait one night and this colorful dish will be ready in the morning!

Seasonal recipes from the nuns of Otowasan Kannonji Temple: Furofuki daikon with two sauces. First, prepare the sauces using a white miso base, one with boiled butterbur and the other with yuzu peel and juice. Serve with boiled daikon for a crispy spring treat.

Seasonal recipes from the nuns of Otowasan Kannonji Temple: Goma-dofu. This take on one of the most popular dishes in Japanese Buddhist cuisine is made with yoshino kudzu, a Nara Prefecture seasonal specialty. The preparation process is lengthy and requires you to grind roasted sesame seeds in a mortar for one hour. But it will reward your patience with rich and delicious flavor.

The chefs of Otowasan Kannonji Temple show us how to make two types of stir-fried takana mustard greens, one pickled and one fresh. For the first kind, stir-fry pickled takana and add a little bit of hawkweed. For the second, boil fresh takana leaves, then stir fry with homemade yuzu kosho to add flavor. Two simple yet delicious dishes perfect for springtime.

The chefs of Otowasan Kannonji Temple teach us how to make a Chinese-style salad with freshly picked nobiru and starch noodles. The key ingredient is shiitake mushrooms. Add a lot, then stew with soy sauce and sugar. A slightly spicy dish perfect for spring weather.

Seasonal recipes from the chefs of Otowasan Kannonji Temple: wasabi-zuke pickles. April is the perfect time to pick wasabi roots. After finding some, pour hot water on them, put them in a jar with seasoning, and shake. Serve with sake lees. The spicy aroma heralds the arrival of spring.

Seasonal recipes from the chefs of Otowasan Kannonji Temple: nuta with yabukanzo, an edible type of lily. After boiling the flower, mix with dried abura-age and vinegared miso. A simple yet delicious spring treat that is also pleasing to look at.

Seasonal recipes from the chefs of Otowasan Kannonji Temple: kimpira stir-fry with itadori. This dish is a hometown specialty for Mitsue, the temple's head nun. It takes a bit of time to prepare, but the crunchy texture and the rich flavor of mirin and soy sauce make it worth the effort.

Seasonal recipes from the chefs of Otowasan Kannonji Temple: warabi with mayonnaise sauce. In May, the fields and mountains are full of wild vegetables. After picking some warabi, soak in boiling water and ashes for two nights to remove bitterness. Chop into bite-sized pieces and mix with wasabi and mayonnaise for a delicious spring treat.

The chefs of Otowasan Kannonji Temple teach us how to make shiso juice. Just boil some red perilla, then mix in some sugar and vinegar. Colorful and refreshing, this simple recipe is perfect for the dog days of summer.

The chefs of Otowasan Kannonji Temple show us how to make daikon radish sorbet. First, mix grated daikon with finely chopped homemade yuzu sugar candy. Then, freeze by exposing mixture to air and stirring slowly. This healthy and aromatic treat will help you feel cool amid the sweltering heat of summer.

Seasonal recipes from the chefs of Otowasan Kannonji Temple: kyarabuki. Boil seasonal butterbur shoots with sake, mirin, dashi shoyu and kombu kelp. Let it sit overnight and it's ready to serve. The perfect side dish for a bowl of rice in the middle of summer.

Seasonal recipes from the chefs of Otowasan Kannonji Temple: cucumber tsukudani. Add seasoning, then boil cucumbers as quickly as possible to maintain crunchy texture. A unique and delicious way to prepare a traditional summer vegetable.

Seasonal recipes from the chefs of Otowasan Kannonji Temple: Hiyamugi noodles with pesto sauce. It might look like a plate of Italian pasta at first glance, but our friends use traditional Japanese noodles instead. And they make their special sauce using shiso and basil grown in the temple garden. This delicious recipe adds a Western twist to Buddhist vegetarian cuisine.

Seasonal recipes from the chefs of Otowasan Kannonji Temple: zucchini au gratin. Cut zucchini in half, hollow out, and fill with cream cheese. Most recipes call for white sauce on top, but our friends prefer mayonnaise. Put in the oven and after a few minutes you have a stylish, tasty dish that's perfect for summer.

The chefs of Otowasan Kannonji Temple show us how to make wild plant tempura! The bounty of the mountain includes yabukanzo, butterbur and seri. The chefs transform it all into a delicious treat perfect for a cherry blossom viewing party.

The chefs of Otowasan Kannonji Temple teach us how to make chirashizushi with bamboo shoots. After removing the bitterness from freshly picked shoots, garnish with carrots, kinshi-tamago and vegetable flowers. This gorgeous dish is perfect for cherry blossom viewing parties.

The chefs of Otowasan Kannonji Temple teach us how to make bamboo shoot dumplings! An important step is to grate off the hard bottom of the shoots. Then add seasoning and potato starch before deep frying until the color is a deep, golden brown. These crispy dumplings make for the perfect spring treat.

The chefs of Otowasan Kannonji Temple teach us how to plant shiitake mushrooms. They drill holes in a sawtooth oak log, then insert plugs containing shiitake spores. It's an arduous task, and the mushrooms won't be ready for two years at least, but the delicious flavor makes it all worth it!

The chefs of Otowasan Kannonji Temple show us how to use wild udo to make two types of aemono dishes! For the first, slice the root and soak in salt water before mixing with sweet vinegar. And for the second, boil the leaf and mix with vinegared miso. Two very different flavors, but both perfect for spring.

The chefs of Otowasan Kannonji Temple teach us how to make kinome dengaku! First, they prepare the kinome miso by grinding sansho pepper, sugar and miso into a smooth paste. Then, they put the mixture on top of baked tofu. This dish's bright green color and mouthwatering aroma are sure to whet your appetite for the taste of spring.

Seasonal recipes from the chefs of Otowasan Kannonji Temple: myoga shoot rice. Early spring is the perfect time to pick myoga shoots. Slice them up and add shiro dashi. Then mix into steamed rice with wolfberries. This simple but nutritious dish is packed full of spring flavor.

The chefs of Otowasan Kannonji Temple teach us how to make sankirai mochi rice cakes! This delicious treat is the head nun's specialty! Simply knead rice flour, wrap in sankirai leaves and steam. The fresh and tender leaves add an aromatic flavor that will leave you hungry for more!

The chefs of Otowasan Kannonji Temple show us how to prepare ume plums! It's just before the rainy season, which means it's the best time of year to make plum wine and ume miso. Just place the plums in a jar with the necessary ingredients, and wait for the fermentation process to begin. The plums can later be used in a variety of dishes to help get you through the coming summer heat!

The chefs of Otowasan Kannonji Temple teach us how to make ume plum kanro-ni. First, simmer plums by changing hot water 2 to 3 times to remove their bitterness. Then, mix with sugar in 3 steps to add flavor. Be careful not to tear the skin! This dish's sweet and sour taste will have you hooked!

The chefs of Otowasan Kannonji Temple teach us two ways to enjoy umeboshi pickles. The first is to make ume paste by grinding the pickles and mixing with sugar and mirin, before adding ubayuri lily bulb. The second is to simmer the umeboshi with iri-zake to bring out the umami flavor, before topping it off with vinegar. These simple yet delicious seasonal dishes make for refreshing summer treats.

The chefs of Otowasan Kannonji Temple show us how to make hobazushi. Wrap rice with sansho, kyarabuki, sweet-simmered walnut and kinshi-tamago. Then leave overnight, allowing the flavors to blend and the aroma of the leaves to sink into the rice. The perfect snack to enjoy during a long day working outside.

The chefs of Otowasan Kannonji Temple show us how to make sakubei. First, they knead wheat flour and shape it into thread-like bundles. Then, they deep fry it in oil. This sweet treat is perfect for the Tanabata star festival!

The chefs of Otowasan Kannonji Temple introduce a seasonal appetizer that can be made in just 2 minutes. Rub eggplant with salt, then add shiso leaves and ginger. This refreshing dish will help you make it through the dog days of summer.

The chefs of Otowasan Kannonji Temple teach us how to make somen rolls, a tasty specialty of Nara Prefecture. Spread somen noodles on top of seaweed, then add abura-age, stewed carrots and pickles as filling. This delightful dish is perfect for the Tanabata star festival.

The chefs of Otowasan Kannonji Temple teach us how to make goshiki-zuke. They finely chop five types of pickles and mix with sake lees. The recipe is inspired by the Tanabata festival song "Goshiki no tanzaku" and is the perfect topping for a fresh bowl of rice.

The chefs of Otowasan Kannonji Temple teach us how to make age-bitashi with summer vegetables. They lightly fry eggplants, peppers, green beans and pumpkins, then dip them all in a flavorful dashi broth. This colorful dish is the perfect summer treat, and a feast for both mouth and eyes!

The chefs of Otowasan Kannonji Temple teach us how to make corn rice and kakiage tempura. These simple yet delightful summer delicacies give you a taste of the refreshing sweetness of freshly picked corn.

Seasonal recipes from the chefs of Otowasan Kannonji Temple: goya tsukudani. First, thinly slice goya and boil. Then, add seasoning and dried baby sardines and simmer at medium heat. Finally, add sesame seeds. This tasty dish makes for the perfect summertime treat.

The chefs of Otowasan Kannonji Temple teach us how to make kuzu-mochi, a specialty of Nara Prefecture's Yoshino District. Add water to kuzu starch and mix quickly over low heat. Once the mixture turns transparent, turn off heat and scoop into water. Once it's cool, the kuzu-mochi is ready. Add kinako and kuromitsu according to preference.

The chefs of Otowasan Kannonji Temple show us how to prepare a delicious salad dressing using fall herbs. Finely chop myoga, fennel, perilla and lemon balm, then mix with homemade cream cheese. Dip the mixture in oil, and it's ready to serve. This refreshing dressing goes well with any salad.

The chefs of Otowasan Kannonji Temple grill locally caught sweet fish, or ayu. They skewer the fish on bamboo sticks, lightly salt, then grill slowly for an hour. The delicate flavors will have you thanking nature and asking for more.

The chefs of Otowasan Kannonji Temple teach us how to make vegetarian sushi. They top their rolls with myoga ginger, pickled vegetables and plum paste. These beautiful dishes are the perfect snack to enjoy while watching the full moon rise.

The chefs of Otowasan Kannonji Temple teach us a recipe for pawpaw jam. The late summer fruit is said to taste like a mixture of mangoes and bananas, and has been the head nun's favorite treat since childhood. Enjoy the remaining weeks of summer with delicious pawpaw jam!

When gingko fruits start falling from the temple tree, our friends from Otowasan Kannonji Temple are there to pick them up. After removing the flesh and drying the nuts for three days, the nuns use them to prepare a delicious treat that goes perfectly with dried perilla leaves or herbal salt. There's nothing tastier on a crisp autumn day.

The chefs of Otowasan Kannonji Temple make a tofu fritter with chestnuts, gingko nuts and lily bulbs. Add some hot sauce to complete this delicious treat packed with the flavors of autumn.

The temple chefs make deep-fried chestnuts covered in somen burrs. Simply coat chestnuts in batter, sprinkle with finely crushed somen noodles and deep-fry. This fall treat is both pleasant to look at and eat.

The chefs of Otowasan Kannonji Temple show us how to make mushi-pan steamed cake. It's been one of the head nun's favorite snacks since childhood. This recipe calls for pumpkin and sweet potatoes to add a dash of fall flavor. The nuns also make a variation using brown sugar and walnuts.

The chefs of Otowasan Kannonji Temple teach us how to prepare hoshi-gaki dried persimmons. First, peel large, freshly picked persimmons. Then, soak in brandy. Finally, let them dry for one month. This special treat is perfect for New Year's.

The chefs of Otowasan Kannonji Temple teach us how to make a Nara Prefecture specialty, persimmon-leaf sushi. This fall recipe is packed with delicious ingredients, including sweet and savory simmered shiitake mushrooms, turnips in kan-koji and smoked pickled radish. As a final touch, the rolls are wrapped in beautiful orange and brown persimmon leaves to accentuate the autumn flavors.

Seasonal recipes from the chefs of Otowasan Kannonji Temple: rice with taro and makomodake. Start off by cutting taro, carrots, makomodake and abura-age into bite-sized pieces. Then place the ingredients, along with rice and seasoning, into a rice cooker. This tasty dish packed with autumn flavors is ready to be served in just 30 minutes.

The chefs of Otowasan Kannonji Temple teach us how to make fukume-ni with root vegetables. This recipe features a full fall harvest―shiitake mushrooms, lotus roots, burdock and sweet potatoes. You'll have to simmer each ingredient individually, which is a time-consuming process, but the rich autumn flavors make it worth the wait!

The chefs of Otowasan Kannonji Temple show us how to prepare two condiments using fresh yuzu. To make yuzu pepper, simply mix grated yuzu zest with green chili peppers in a mortar. For yuzu miso, finely chop the zest and mix with white miso. The tingling taste of yuzu is perfect for a crisp winter day.

The chefs of Otowasan Kannonji Temple make candied yuzu citrus peel chips! This simple recipe has two easy steps: simmer yuzu zest with sugar and juice, then coat in granulated sugar. Let the chips dry for a couple days, then they're ready to serve.

The chefs of Otowasan Kannonji Temple teach us how to make konnyaku using fresh yam. First, peel yam and puree in blender with water. Then, simmer and stir for about 10 minutes before adding coagulant. Spread in a container and let sit for about 20 minutes. Cut into blocks, then simmer in boiling water for 30 minutes, and this delicious treat is ready to be served. Enjoy it alongside some of the nuns' own yuzu miso!

The temple chefs make Buddhist vegetarian oden, with a kombu and shiitake-based stock. This winter specialty is packed with flavorful ingredients like konjac, ginkgo nuts and daikon.

The temple chefs make pounded burdock root. Just boil mashed burdock root, then mix with roasted sesame seeds, vinegar, salt and sugar. This simple yet tasty dish is perfect for winter.

The temple chefs make "su-ae" vinegared aemono. For the head nun, the taste brings back fond memories of the dishes her mother used to prepare for the New Year holiday.

The temple chefs make vinegared lotus root. To preserve the crisp and crunchy texture of the roots, make sure to not overboil!

The temple chefs teach us how to make zoni rice cake soup! It's New Year tradition for every ingredient to come in round shapes. Enjoy with white miso in the western Japanese style.

The temple chefs make tsukudani with Jerusalem artichoke. This root looks like ginger, but its fragrance is similar to burdock. Add kelp and it goes perfectly with rice.

The temple chefs make rice with Setsubun soybeans. Leftover beans from the Setsubun ritual give this savory rice dish a fragrant aroma and rich flavor.

The temple chefs show us how to make nyumen noodle soup. In the middle of winter, there's nothing like nyumen noodles served in a piping hot broth and topped with shiitake mushrooms and shredded egg.

The temple chefs show us how to make dried persimmon sweets. Flatten the persimmons on a sushi mat, then roll them up with sweet potato paste inside for a delicious afternoon snack.

The temple chefs make butterbur miso. Just boil butterbur shoots, then grind with sugar, mirin and white miso. The taste is slightly bitter, but perfect for early spring.

The temple chefs show us how to make su-no-mono with dried daikon radish. Just mix rehydrated daikon with red radish and sweet vinegar, and this tasty pink-colored dish is ready to serve.