Shōjin Ryōri is the Buddhist vegan cuisine that draws upon the Zen philosophy of using fresh, local ingredients to nourishe 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.
Includes an in-depth English brochurewith product descriptions, producer stories, suggested uses and full-color recipes.
SHŌJIN VEGAN DASHI (NO MSG) 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 that 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).
YUBA (TOFU SKINS) Prefecture:Kyoto Producer:Yamashiroya Ingredients:Soybeans (from Japan, non-GMO) Size:3 sheets (23cm x 14cm x 1.5cm)
Yuba (tofu skins) is similar to tofu, yet has a distinct creamy texture and smooth buttery taste. It's made by skimming off the top layer of soybean milk as it warms and can be enjoyed in soups, as a substitute for pasta or to make spring rolls.
Koya dofu (freeze-dried tofu) has a mild flavor and a unique spongy texture. When cooked in a broth, it soaks up the liquid, making it almost burst in your mouth. 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 a vegan-friendly protein source. With little taste of its own, it absorbs the flavors of the sauces and seasonings it's paired with and can be used in soups, curries, stir fries, noodle dishes and more.
Kuzukiri are versatile transparent noodles made from kudzu and have a soft, slippery texture.These noodles can be covered in a simple syrup to make a refreshing traditional Japanese dessert or added to soups or hot pots.
Hishio, a dark brown, savoryfermented paste, is made primarily from soybeans and salt, and is the predecessor of miso andsoy sauce.
This regional variety is made from barley and 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) 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 and can be enjoyed naturally by simply dipping them into ponzu or sliced into stir fries, soups or salads.
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.
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