Originally created as shojin ryori (Buddhist vegan cuisine), Ganmodoki are delicious Japanese fried tofu patties with hijiki seaweed, shiitake, and edamame. Crispy on the outside yet soft and fluffy inside, freshly made ganmodoki are irresistible! {Vegan Adaptable}
I’ve long been fascinated by Japanese culture, ever since studying the ethnography of Japan for my degree in Social Anthropology. So as a foodie vegan
Ganmodoki, also known as Hiryozu, is a traditional Japanese deep-fried dish made with tofu, vegetables, and seaweed. Originally, it was a part of Shojin Ryori (Buddhist vegan cuisine) and was created as a meat substitute. While Ganmodoki can be enjoyed on its own, it also pairs well with soups as it absorbs liquid well, so it is often used in oden or other simmered dishes. Despite its delicious taste, Ganmodoki is not a common homemade dish in Japan. People usually buy ready-made versions at supermarkets instead of making them at home. However, once you make Ganmodoki at home, you might never go back to the store-bought ones! The soft, fluffy tofu and various ingredients harmonize perfectly, and the aftertaste is light, even though it is a deep-fried dish. Here are some tips for making Ganmodoki: Choose Momen Dofu (firm tofu): Tofu generally comes in two types: “Kinugoshi Dofu,” which is softer and has a silky, smooth texture, and “Momen Dofu,” which is firmer. While you can use either, Momen Dofu is more commonly used and easier to handle, so we recommend it for making Ganmodoki. Drain the Tofu well: Tofu contains water, and excess water can prevent the Ganmodoki dough from holding its shape. To avoid this, you need to drain the tofu beforehand. This process takes at least four hours, so we recommend preparing this step in the morning if you plan to make Ganmodoki for dinner. Incorporate ingredients that you like into Ganmodoki: We are using carrot, shiitake mushroom, hijiki seaweed, and ginkgo nuts in our recipe, but you can also choose from other ingredients such as burdock root, lotus root, konjac, and kombu seaweed. Coat your hands with cooking oil: When shaping the Ganmodoki dough, coat your hands with cooking oil to make the process easier. If you find it difficult to shape the dough with your hands, use large spoons instead. It might sound difficult to make, but it is easier than you think. Try this Japanese dish and enjoy preparing Ganmodoki at home!
Originally created as shojin ryori (Buddhist vegan cuisine), Ganmodoki are delicious Japanese fried tofu patties with hijiki seaweed, shiitake, and edamame. Crispy on the outside yet soft and fluffy inside, freshly made ganmodoki are irresistible! {Vegan Adaptable}
If you’re a vegetarian or vegan and have never visited Japan before, don’t despair. You might have a picture of porky ramen, wagyu beef, and raw sushi in your head when you think of Japanese cuisine, but I’d like to introduce you to another style of cooking that is authentic, wonderful, and uniquely Japanese. Even […]
Like all Shojin Ryori (Buddhist temple cuisine) dishes, this kenchin jiru recipe is vegan. Make this tofu and vegetable stew in winter.
Shojin Ryori is a Buddhist monks' plant-based food, and a Japanese traditional meal that represents the Japanese culinary culture.
Ahead of a Guardian event at Birmingham’s Warehouse Cafe, chef Sachiko Saeki explains the Buddhist cuisine and how to use it at home
Shojin Age is a traditional plant-based version of Japanese tempura made with a light and crispy eggless batter. It's seriously good, especially paired with homemade matcha salt for dipping!
If you’re a vegetarian or vegan and have never visited Japan before, don’t despair. You might have a picture of porky ramen, wagyu beef, and raw sushi in your head when you think of Japanese cuisine, but I’d like to introduce you to another style of cooking that is authentic, wonderful, and uniquely Japanese. Even […]
Originally created as shojin ryori (Buddhist vegan cuisine), Ganmodoki are delicious Japanese fried tofu patties with hijiki seaweed, shiitake, and edamame. Crispy on the outside yet soft and fluffy inside, freshly made ganmodoki are irresistible! {Vegan Adaptable}
Koyadofu is dried frozen tofu which was discovered when tofu was found frozen under extreme cold on Mount Koya. When reconstituted with water, it has a spongy texture that absorbs flavour beautiful...
Today's recipe is " Shojin Ryori, Miso-Oden". "Shojin Ryori" is Japanese vegetarian cuisine. ...
There are some dishes in Japan that look and have a texture like tofu, but are not tofu in the traditional sense; that is, they're not made from coagulated soy milk. One of these not-tofu tofus is _goma dofu_ （ごま豆腐）or sesame tofu. _Goma dofu_ is made from three simple ingredients: ground sesame paste, water, and kuzu or kudzu powder.
Shojin Ryori is a Buddhist monks' plant-based food, and a Japanese traditional meal that represents the Japanese culinary culture.
Looking for a vegetarian meal in Japan? Explore shojin ryori - traditional Japanese Buddhist vegetarian cuisine with this short intro!
N and I attended a very interesting Shojin Ryori cooking workshop today taught by Danny Chu from Enso Kitchen. It was held at Palate Sensations which is located at 1 Westbourne Road, #03-05 (entran…
An overview of Japan’s Buddhist devotional dishes plus 10 tourist-friendly restaurant recommendations — ideal for vegetarians and vegans!
If you’re a vegetarian or vegan and have never visited Japan before, don’t despair. You might have a picture of porky ramen, wagyu beef, and raw sushi in your head when you think of Japanese cuisine, but I’d like to introduce you to another style of cooking that is authentic, wonderful, and uniquely Japanese. Even […]
Originally created as shojin ryori (Buddhist vegan cuisine), Ganmodoki are delicious Japanese fried tofu patties with hijiki seaweed, shiitake, and edamame. Crispy on the outside yet soft and fluffy inside, freshly made ganmodoki are irresistible! {Vegan Adaptable}
Worldwide delivery Prefecture: Wakayama Producer: Daikaku SohonpoIngredients: Sesame, starch, hon-kudzu ("true" kudzu) flour Vegan, Gluten-free, Dairy-free, Soy-freeSize: 130gStorage: Refrigerate after opening and use as soon as possible. Gomadofu (or goma tofu) is a silky smooth side dish that can be found as part of the vegan Bhuddist cuisine known as Shojin Ryori. Gomadofu, however, is not made from soybeans like typical tofu, but is actually made from sesame seeds (goma) combined with a starch to thicken it into a nutty dish. This Mt. Koya gomadofu is a traditional and nourishing food that has been cherished and nurtured by the monks of Mt. Koya in Wakayama Prefecture. It’s thickened with kudzu starch which is made from the root of kudzu, a climbing vine which grows native in Japan. Daikaku Sohonpo also uses their own unique technique to create a gomadofu that won't melt even when baked. Suggested uses: Carefully remove the gomadofu from the package (be carefully not to squeeze when removing). Cut the gomadofu into 1cm thick slices. Place in a pan and warm each side for at least 2mins on medium heat with a bit of cooking oil (until it becomes crispy). Top with yuzu miso and dash of salt, cheese, chili oil and soy sauce, ponzu, yakiniku (Japanese BBQ) sauce, wasabi in soy sauce or your favorite sauce. DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.
Kenchinjiru (けんちん汁) is a hearty plant-based Japanese soup that's made with a vegan shiitake mushroom and konbu stock. Loaded with chunks of veggies and protein, it's a delicious comfort food that will take the chill out of even the coldest of days.
An overview of Japan’s Buddhist devotional dishes plus 10 tourist-friendly restaurant recommendations — ideal for vegetarians and vegans!
This is shojin ryori or vegetarian temple cooking, a Buddhist vegetarian style of cooking in Japan. There are many versions of blunt knife pounded cucumber salads but this one is very nice. Often cucumber is pounded with a blunt side of a chef's knife or small stick lightly to break down the cucumber flesh in the middle so that cucumbers can be eaten in bigger chunks and flavor able to penetrate better. Japanese, English, or hot house cucumbers work best here, but if using thick skinned American style cucumber, cut in lengthwise in half and remove seeds first before proceeding.
Shojin Ryori is a Buddhist monks' plant-based food, and a Japanese traditional meal that represents the Japanese culinary culture.
Miso-marinated mushrooms slow-roasted until dense and meaty, sliced thin, and served with extra-virgin olive oil and lemon, carpaccio-style. Toasted pistachios add richness and nutty crunch.
A recipe for Gomadofu (Sesame tofu), a vegan Japanese dish. Learn about shojin ryori and the spirit of devotion food as it relates to this vegan cuisine.
This is the easiest and best recipe for Kombu Dashi, a Japanese staple broth that adds umami and oomph to your favorite Asian recipes. It’s made completely vegan using dried mushrooms, fresh veggies, and kombu for a healthy, delicious stock for soups and more!
Japanese Buddhist cuisine - shojin ryori - offers up elegant and flavorful food. Sesame tofu with wasabi, vegetable tempura, handmade buckwheat noodles, more.
In this vegan Kyoto travel guide, you'll find all the best vegan restaurants and vegan-friendly restaurants in Kyoto, plus vegan local specialties.
Shojin Ryori is a Buddhist monks' plant-based food, and a Japanese traditional meal that represents the Japanese culinary culture.
N and I attended a very interesting Shojin Ryori cooking workshop today taught by Danny Chu from Enso Kitchen. It was held at Palate Sensations which is located at 1 Westbourne Road, #03-05 (entran…
Learn to make Vegetable Gyoza at home filled with fresh tofu, cabbage, carrots, and mushrooms. These Japanese pan-fried dumplings are crispy on the bottom and juicy inside. It'll be love at first bite! Enjoy them with tangy dipping sauce and a dash of chili oil.
Japanese Buddhist cuisine - shojin ryori - offers up elegant and flavorful food. Sesame tofu with wasabi, vegetable tempura, handmade buckwheat noodles, more.
Today, I would like to introduce the recipe of frozen and dried tofu simmered i…
This sweet and savory Vegan Japanese Sweet Potato Miso Soup is a taste of fall in Japan but prepared without the traditional bonito and kombu dashi! It only takes 5 ingredients to make but the flavors are very comforting and complex; savory, umami-rich and naturally sweet! This is one of my favorite miso soups that I make in fall.Yield: 4 large or 6 medium portions
Wash and cut sweet potatoes into rounds. Add sweet potatoes into a pot of boiling water, then simmer for 10–20 minutes or until tender. Drain and set aside to cool before peeling the skin. Mix kant...
Koichi went on a month long buddhist monk diet adventure to bring you this giant guide on the ins and outs of shojin ryori. The vegetarian diet of Japanese monks.
Shojin Ryori is a Buddhist monks' plant-based food, and a Japanese traditional meal that represents the Japanese culinary culture.
Create vegan versions of your favorite Japanese dishes Now you can satisfy your cravings for Japanese delicacies while sticking to a plant-based diet. The Vegan Japanese Cookbook delivers 75 recipes to help you cook up both traditional vegan dishes and vegan versions of mouthwatering classics. Japanese culinary traditions--Learn about the practice of Shojin Ryori (a vegetarian style of eating introduced by Japanese monks), the core components that comprise a Japanese meal, the importance of umami, and more.Simple, flavorful recipes--Prepare savory dishes like Tofu Sukiyaki Hot Pot, Orange Temari Sushi, and Veggie Nest Kakiage Tempura using straightforward recipes that are simple to follow. Japanese pantry essentials--Learn to stock your pantry with Japanese food staples including mirin, wasabi, udon noodles, miso, and more.Discover just how easy and enjoyable it is to prepare plant-based versions of popular Japanese recipes.
Have you heard of Shojin Ryori? Dive into into the Buddhist cuisine gaining popularity in Kyoto and throughout Japan, as well as events that you can partake in!…
