The Zen Frog BR

At The Zen Frog, our cooking begins long before the kitchen.
It starts at the farmers market—hands in the soil, morning sun on greens, conversations with the growers who nurture every leaf and root.

Shojin ryori is a practice of respect: for the land, for the seasons, for the quiet abundance that nature offers when we listen. Each dish reflects what the earth gives us now—no excess, no force, just harmony.

Grateful for today’s harvest.
Grateful for the farmers.
Grateful for the simple luxury of cooking in season. 🌱

🍂 Exciting News from The Zen Frog! 🍂

Hello, Baton Rouge friends! I’m bringing the art of Shojin Ryori—traditional Japanese plant-based cuisine—to our community through my new concept, The Zen Frog. 🍵 🐸

We’re on the lookout for individuals, businesses, or organizations who might interested in experiencing this unique culinary journey. If you know anyone who loves plant-based dining, mindful eating experiences, or cultural cuisine events, we’d love your help connecting with them!

✨ How you can help:

• Tag someone who might be interested
• DM us with leads or contacts
• Share this post with your network

Your support means the world as we bring peaceful, flavorful, and mindful dining experiences to Baton Rouge!

🍃 Introducing The Zen Frog 🍃

Baton Rouge’s intimate shojin ryori omakase experience, now coming directly to your home.

We specialize in private, mindful dining—where every dish honors form, season, and restraint.

✨ A culinary journey for your senses, crafted with care, right at your table.

✉️ DM to book your private omakase experience, starting Spring 2026.

Kare raisu and miso-glazed roasted Brussels sprouts. Itadakimasu!

Eggplant is not in season here yet, but I practice for when it is. Agebitashi…fried and then marinated/steeped in seasoned dashi. The eggplant soaks up all the good of the dashi, creating something greater than the sum of its parts. I look forward to summer this year.

I made some yuzu kosho last week, but thought someone threw it out. But alas, it had been sitting out fermenting away. Spicy, citrusy, delicious.

Hi everyone! I wanted to formally introduce myself. Some of y’all already know me…others are meeting me for the first time. My name is Cody, and I am the future chef / owner of The Zen Frog, a food concept specializing in shojin ryori, a plant-forward cuisine originating in Japanese Buddhist temples.

I have been cooking on and off for many years, and I feel it is time to finally pursue my dream of cooking. Shojin ryori is a cuisine that is not only tasty, but good for your health. Some of the core concepts of shojin ryori is cooking with the five tastes (sometimes six), the five colors, and the five cooking techniques. It is centered around shun, or seasonality, mottainai, or a no waste mindset, and mindfulness in cooking and eating. Plant-forward cuisine is the way of the future.

Anyways, I am in the process of getting everything going, and I will be offering my food in various ways in the weeks and months ahead. I look forward to sharing my vision with all of y’all. Thanks again for joining me on my journey. Let’s begin. “Plant-forward food for the mind, body and soul.”

Practice, practice, practice. Nailing down techniques and flavor combinations. It’s coming together.