精進料理伝道師
棚橋 俊夫
Shojin Cuisine Master
Toshio Tanahashi

27歳で脱サラし、滋賀県大津市の禅寺月心寺の村瀬明道尼に弟子入り。3年間の修行を通じ、棚橋俊夫は天の恵みをいただく精進料理の奥深さを知った。以後、心身を清めながら豊かに生きるライフスタイルを広めるため、国内外で意欲的な活動を続けている。野菜本来の美味しさを引き出す調理方法を啓蒙し、自らも「料理屋の料理になってはいけない」という信条から毎朝1時間かけてゴマ豆腐用のゴマをすりあげる。現在は「是食キュリナリーインスティテュート」を立ち上げ、精進料理を通じた食の教育を推進。現代人の生き方へ提言を続けている。

At the age of 27, Toshio Tanahashi quit the rat race and became an apprentice at the Zen Buddhist Gesshin Temple in Shiga Prefecture. Through three years of training, he learned of the depth and richness of traditional Buddhist monks’ vegetarian cuisine, known as “shojin ryori”. Since then, he has been working hard nationally and internationally to promote a fulfilling lifestyle that purifies body and mind. Toshio instructs people on how best to prepare vegetables to draw out their natural deliciousness. Based on his belief that his cookery should not become “restaurant food”, he spends an hour every morning grinding sesame to make sesame tofu. Toshio has founded the ZECOOW Culinary Institute, which promotes food education through traditional Buddhist vegetarian cuisine.