By BentoYa Friends Sarah Hodge One of the most recognizable dishes of shojin ryori is gomadofu, sesame tofu. Despite having “tofu” in the name, the dish does not contain soy and is made from only three ingredients: sesame paste, kuzu starch, and water. You can use white, golden or black toasted sesame seeds for this […]
Words and Photos by Sarah Hodge from BentoYa Friends Introduced to Japan in the 13th century by Dogen Zenji (founder of Soto Zen), shojin ryori is a deceptively simple yet sophisticated vegan cuisine still served at Buddhist temples today. I have studied shojin ryori for the last several years and in upcoming BentoYa articles, I […]
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