Most of the recipes in this book reflect the writings of Harumi Kawaguchi, a Zen nun I have known for decades. When I first met her, she cooked every two weekends at Shisuian, a temple food restaurant (shōyin ryōri) in our city. Kawaguchi's temple food is tender but full of flavors of seasonal ingredients. The material she shared was taken before she became a nun, but the food has the same purity and awareness as her temple food. Her "recipes" were a list of ingredients without a quantity and a simple sketch of how to make each dish.