* Hokkaido Travel Tips的部落格

*Hokkaido Travel Tips’ Blog
We compile information on “0 yen tourist spots” and “must-see paid spots with extra benefits” and then keep them in our blog as archives for your convenience. We also introduce the food of Hokkaido and interesting souvenirs to take home.



精進料理(素食料理) / Shojin Ryori


Shojin Ryori is a category of Japanese cuisine. Shojin literally stands for purifying or devoting oneself to something. Shojin Ryori is based on the ideas of Buddhism, and doesn’t use any meat or animal proteins. Actually, it’s seen in various Asian countries, but the style and ingredients are slightly different. As dashi (soup stock) has an important role in Japanese cuisine, kombu (kelp), red beans, soy beans, kanpyou (dried gourd), dried shiitake (mushroom), turnip, and gobou (edible burdock) are typically used to make the stock. Mirin is a very important seasoning in Japanese, but it’s not used because it contains traces of alcohol.

Photo from Wikipedia

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