A rich assortment of kanbutsu exists, serving as essential food items for daily meals. Examples include seaweed like nori and kelp, seafood like shrimp and bonito, grains like udon or soba, and vegetables like mushrooms and beans.
It’s ancient human wisdom condensed into a technique — exposure to the sun compresses the nutrients, removes the moisture, kills bacteria and allows for long-term preservation. Although they may look bland, they are packed with nutrients and used in a variety of dishes.
Seaweed harvested in the rocky area near the coast, its stem becomes long hijiki, and its sprout becomes mehijiki.
A preservative food consisting of radish strips, it quickly rehydrates and does not produce scum.
Made by freezing tofu and aging it at low temperature before drying, it becomes twice its size when soaked in water.
Sakura shrimps or shrimps dried in the shade… Hoshi-ebi is very high in calcium.
Simmered Hiji Seaweed
A staple of side dishes, it’s paired with carrots and fried tofu… and beans to add color.
KOYA-DOFU NO NIMONO
Shojin-ryori or Japanese Buddhist cuisine, spread from Mount Koya. The tip is to allow the tofu to soak up plenty of the dashi and to sweeten it when seasoning.
KIRIBOSHI-DAIKON NO NIMONO
Any family’s go-to side dish, it goes well with rice. Leave the crispy texture and sweeten it a bit for a final touch.