2:45pm

Buddhist Vegetarian

1st Row Left to Right: Pickled Ginger and Radish, Pickled Plums, Rice with lentils and miso soup. The miso soup had a large portion of bean curd soaked in it. I easily had at least 8 pieces of the ginger cleaning up the rest of table.

2nd Row Left to Right: Mochi wrapped with a Sakura leaf along with some sort of seeds and edible flowers. I don’t think I was a fan of this. The mochi was in a sticky gelatinous broth which I didn’t care for.

Sweet potato and Eggplant topped with grated daikon and thinly sliced chilies. The broth served with it was hot while the other dishes were usually room temperature or cold. It was a simply flavored broth with the vegetables really standing out in their own right.

An assortment of goodies: On one plate, we have a marinated orange, yam cakes, broccoli marinated in a wasabi veggie broth, and creamy yuba with ginger and vinegar (tofu skin) (also my favorite).

Next we have a bowl of mushrooms and greens in a broth. Nothing too crazy here. We then have a bowl of a bamboo shoot, radish, wheat gluten, and seaweed. They were all in a basic broth to let the flavor of the vegetables do the talking.

Then we have a small bowl of miso paste with something that tasted like pickled radish in it. This went well with the star silken sesame tofu in the center.

3rd Row: Deep fried yuba with a pocket of vegetables. The dipping sauce was a soy sauce based broth. Felt similar to crispy wantons.

This was definitely a super delicately prepared menu and definitely a go to for both vegetarians as well as non-vegetarians.