Recipe: Kōya dōfu and bok choy stir-fry

Adding freeze-dried to your vegetable stir-fry will provide a much-needed dose of protein. | MAKIKO ITOH

The cooking custom of shōjin ryōri, a vegetarian cuisine that arose due to the dietary limitations of Zen Buddhist monks, along with prolonged periods in Japanese history in which eating meat was discouraged or disallowed, has left the nation with a variety of vegetable-based dishes that serve as sources of protein.An active ingredient in one

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