Japanese cuisine centers around fresh, local ingredients which are combined in a way that is simple yet harmonious.
A beautiful example of this isShōjin Ryōri, the Buddhist vegan cuisine that has been around for more than seven centuries. Drawing upon Zen philosophy, preparing and eating the food is an act of meditation that nourishes both the body and soul through food.
We encourage you to slow down and experience the zen spirit of mindful eating while you enjoy these vegan specialties. We also include an English brochurewhich highlights what makes our products unique, the stories behind our local producers and their traditions, and full color recipesto help you easily create Japanese-inspired vegan dishes at home.
SHŌJIN DASHI (NO MSG)(野菜だし) Prefecture:Hiroshima Producer:Marushima Ingredients:Salt, sugar (sugar beet),konbu (kelp from Hokkaido), shiitake mushrooms (domestic), drieddaikon (Japanese radish, domestic) Size: 60g (12 packets x 5g)
Dashi is an umami-rich broth made by boiling simple ingredients. It is used in many aspects of Japanese cuisine to elevate and enhance the flavors of any dish. These Shōjin Dashi packets allow you to conveniently create a vegan dashi made of konbu (thick edible kelp), shiitake mushrooms anddaikon (Japanese radish).
This dashi can be used as a base for soups, in dressings or as a substitute for water to add a touch of umami when cooking. You can also simply sprinkle it on your dishes as a seasoning.
YUBA(京平ゆば) Prefecture:Kyoto Producer:Yamashiroya Ingredients:Soybeans (from Japan, non-GMO) Size:3 sheets (23cm x 14cm x 1.5cm)
Yuba (tofu skins) is made by skimming off the top layer of soybean milk as it warms. It's similar to tofu, yet has a distinct creamy texture and smooth buttery taste.It can be enjoyed in soups, as a substitute for pasta or to make spring rolls.
Our producer, Yamashiroya, produces yuba for the Enryakuji Temple on Mount Hieizan in Kyoto, which was registered as a World Cultural Heritage site in 1994.
KOYA DOFU(こうや豆腐) Prefecture:Nagano Producer:Tokiwa Frozen Foods Ingredients:Non-GMO soybeans (from Nagano Prefecture), coagulant for tofu, baking soda Size:62g (4 pieces)
Koya dofu (freeze-dried tofu) is a staple in any Japanese pantry. Like most tofu, koya dofu has a mild flavor but with a unique spongy texture. When cooked in a broth, the tofu soaks up the liquid, making it almost burst in your mouth when you eat it. It’s delicious served warm, but can also be enjoyed cold or at room temperature.
Fu (wheat gluten) is a chewy substance similar to dried bread and is what remains after the starch has been removed from wheat.Aburafu (fried fu) is made by shaping the wheat gluten into a long, baguette-like loaf, then deep frying it until crispy.
Buddhist monks created aburafu in the 12th century as a protein source which suited their vegan diet. With little taste of its own, aburafu absorbs the flavors of the sauces and seasonings it's paired with. Use in soups, curries, stir fries, noodle dishes and more.
Kuzukiri are versatile transparent noodles with a soft, slippery texture. They're made from the roots of kudzu, a climbing vine which grows native in Japan, whichis then combined with potato starch from Hokkaido, Japan’s northernmost main island. These noodles can be covered in kuromitsu(lit. “black honey”), a dark thick sweet syrup, to make a refreshing traditional Japanese dessert, or added into comforting soups or hot pots.
Hishio, a dark brown, savorymoromi (semi-solid fermented mash), is made primarily from soybeans and salt, and is the predecessor of miso andsoy sauce.
This regional variety from Okayama includes eggplants, radishes and a natural soy sauce which has been aged in a cedar tub for two years. The resulting savory, rich paste adds umami to raw vegetables, as a spread on rice, or in stir fries and dressings.
Kikurage (wood ear mushrooms) can be found growing wild in the woods around temples and monasteries. They have a mild, earthy fragrance and a distinct firm, crunchy texture. These dried kikurage are harvested in the pristine and largely unexplored mountains of Shikoku Island.
You can enjoy their natural taste and texture by simply dipping them into ponzu, or slice them into stir fries, soups or salads.
***Please note that due to COVID-19 there is an additional temporary $5 shipping charge on this product at checkout due to the changes in Japan Post's shipping methods. Delivery times may also be longer than usual.
Please see ourShipping Updatefor details on which countries we are currently able to ship this product to***
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