Plant-Based Umami from Japan: Recipe - Cold tomato with Matcha sauce This is a plant-based recipe from Chef Daisuke Nomura, the owner of Shojin-Ryori Restaurant Sougo in Tokyo. Umami from Dashi, bright red tomatoes and green Matcha are all layered,...
February 2023
Kombu and Katsuo-bushi (shaved dried bonito fish) are the fundamental ingredients of Japanese Dashi stock. For Shojin-Ryori, the plant-based Japanese cuisine, Kombu, Kanpyo (dried gourd), soy-beans and dried Shiitake mushrooms are used instead. Chef Daisuke Nomura, the owner of Shojin-Ryori...
February 2023
Shojin Ryori is the name of Japanese Buddhist Vegan and Vegetarian Cuisine. The cooking is based on the "rule of five”, where there are three sets of “five elements”. The five tastes: sweet, sour, salty, bitter and pungent or spicy-hot, the five colours: green, white, black, yellow and red, and the five cooking methods: raw, stewed, boiled, roasted or grilled, and steamed.
February 2023