1365 Osage Street
Denver, Colorado 80204
303-595-3666
info@domorestaurant.com
SHOJIN NI is traditionally served in Buddhist temples. Buddhist monks who follow strict vegetarian diets do not consume any foods derived from animals as part of their religious training. This type of vegetarian cooking practiced by Buddhist monks is called shojin ryori and includes plenty of grains, vegetables, seaweeds, beans and nuts. Domo Restaurant prepares shojin ni following the traditional guidelines of Buddhist monks. Significant attention is focused on blending the umami (umami is the fifth taste sensation in Japan after sweet, sour, salty and bitter). Yuba (a film protein “harvested” while making tofu), shiitake mushroom, and kikurage offer a bold and complex combination of textures and flavors. This side dish is so rich in natural flavor that only a pinch of salt or a sprinkle of soy sauce needs to be added. This all-vegetable side dish dispels the misconception that a dishes without meat are plain or without flavor.
Yuba is an important soybean product -- a byproduct of the production of tofu. It is believed that Buddhist monks brought yuba and tofu to Japanese cooking from China. Soybean products such as yuba and tofu have become an important part of the Japanese diet and are a good source of nutrients and protein.
Yuba
Yuba is considered to be somewhat of a delicacy. A handful of special restaurants in the old capitol city of Kyoto specialize in dishes made with yuba. Yuba can be purchased fresh or dried. Dried yuba will easily rehydrate when submersed in water for a few minutes. Although making yuba can test a cook’s patience and skill, it is worth the effort because fresh, homemade yuba is slightly chewy, mildly sweet and rich in the flavor of soybeans. When soymilk is heated, proteins and fat rise to the surface to form a film or skin. This film is removed, folded and cut for serving. Yuba can be used as a substitute for meat and because it has no saturated fat or cholesterol and is inexpensive. It’s also a healthier and more economical alternative.
Kikurage mushrooms grow on trees in wet tropical climates. Interestingly, the word kikurage has two meanings. One definition is “wooden ear,” which comes from the shape of the mushroom; the other is “wooden jellyfish” because its gelatinous texture is similar to a jellyfish. The taste and texture of the kikurage mushroom is highly prized in Japan, and it’s used in many Japanese dishes. This mushroom is known for cleansing the body and for preventing high blood pressure, hardening of the arteries and ulcers. Kikurage are also used for skin care treatments. Its gelatinous properties are thought to promote smooth and beautiful skin.
One serving of SHOJIN NI provides approximately:
80 calories (4%), 11 grams carbohydrates (3%), 2.2 grams dietary
fiber (8%), 5.6grams protein, 2.4 grams fat (4%), 0 % cholesterol, 1%
Vitamin A, 1% vitamin C, 7% iron, 13% potassium, and 6 % sodium.
Supplier: Shamrock
Foods, Nishimoto Trading Co., Pacific Ocean Market, H-Mart Market
Product origin: Japan,
USA, Korea, Taiwan