Koya dofu - frozen tofu

Koya Dofu Nmono - Frozen Tofu Stew

The name comes from Mt. Koya, headquarter of Shingon sect(Japanese buddhism). Shingon buddhism also famed for its vegan cuisine or Shojin cuisine. Koya dofu has been used for daily foods to avoid meat and fish eating by buddhists in Shingon sect. It is also convenient for storage. It is usually soaked in water and is simmered with some vegetables, soy sauce and seaweed or dried mushroom soup stock.

1. Koya Dofu Stew :

Koya dofu, Shiitake mushroom, Carrot, common bean, Konbu seaweed

2. Wakame Salad with Japanese Dressing

3. Red Rice

4. Red Miso Soup