Soba Roll
Dipping sauce made of vinegar and soy sauce for the soba roll is the best for hot summer day. Pre time: 15min Cook time: 30min People: 4 Calorie: ****kcal *Australian １cup=250m ...readmore
Cuisine for the heart and body
The essence of Shojin ryori to your table
Shojin ryori infused with elements from around
The essence of Shojin ryori to your table
Dipping sauce made of vinegar and soy sauce for the soba roll is the best for hot summer day. Pre time: 15min Cook time: 30min People: 4 Calorie: ****kcal *Australian １cup=250m ...readmore
Goma dofu is a dish which requires a lot of effort to create which involves grinding roasted sesame seeds in a suribachi (mortar) until it turned into paste and then add kudzu powder to form a shape. ...readmore
Many people consider “congee is for unwell person”, but in temple cuisine, it is considered to have various benefits including increase energy, protect from cold, easy to digest and low impact to body ...readmore
Simmering dishes is called “Nimono” in Japanese. “Kabocha no nimono “is the one of the most classic and popular simmered dishes in Japan. preparation 10 min cooking time: 20 min Servings: 4 k ...readmore
Eggplant is said to have not much flavour, but because of its composition, it can absorb plenty of flavourful dashi or sauce. With the same reason, it also absorbs plenty of oil. This recipe is non-fr ...readmore
This is the perfect dish during hot summer time. Standard toppings includes shallots, ginger, dried nori (laver, seaweed), and you can also enjoy this dish with Chinese style toppings such as Szechuan ...readmore
This is a most popular salad in Thailand. When green papaya is not available, carrot can be used as a substituted. Preparation: 20 mins Cooking time: 5 mins Servings: 4 Calorie: ****kcal ...readmore
Moroccan cuisine uses spices which are mainly cumin, sweet paprika, saffron and cinnamon. The flavour from these spices makes Moroccan cuisine mild without being hot or spicy. This harira soup is a ty ...readmore
For variations, walnuts can be replaced by cashew nuts, almonds or mixture of nuts. Preparation: 3 mins Cooking time: 10 mins Servings: 4 Calorie: ****kcal *Australian １cup=250ml, 1T ...readmore
Adding tofu keeps dango soft longer. Preparation: 10 mins Cooking time: 15 mins Servings: 4 Calorie: ****kcal *Australian cup=250ml, 1Tbsp=20ml, 1 tsp=5ml Japanese cup=200ml, 1 Tbsp=15ml ...readmore
Yubeshi is a Japanese confectionery made with yuzu or walnuts. Originally it was made as a preserved or portable food rather than confectionery. There are many variation of yubeshi by regions. Prep ...readmore
I bought a book titled ”Talking About Buddhism” Author Yoshihito Takada, Translated by James M Vardaman, JR. This book is composed of question and answer (these questions are meant for foreigners ( ...readmore
In Buddhist philosophy, the meal is important in Buddhism training. People who don’t care what they eat don’t achieve the correct Buddhism. It is exactly same as things happening in our everyday life. ...readmore
When I returned to Japan, my sister in law bought and brought a rare and seasonal limited sweets from Kyoto for me. It was “Natsukan-tou” from Oimatsu, a long-established Japanese confectionery ...readmore
