| Fucha-ryori (Fucha
Cuisine) |
| The Fucha-ryori is the gastronomic culture of the
Ohbaku-Zen Buddhism which was originated by Ingen, the highest Zen
Buddhist of Ming dynasty who was invited to Japan by the 4th Shogun
Ietsuna, wishing to reestablish the Buddhism in Japan during the
Edo period. In 1654, Ingen and his disinguished intellectual group
of people from the Ming dynasty of China, had arrived in Nagasaki
and settled at the Kofukuji, where it became the center of the new
philosophy and cultures of those days in Japan. The Fucha means
to have tea or meal together at the round table without recognizing
social statuses of gathering guests so to create a friendly atmosphere.The
Fucha-ryori is the Kofukuji's traditional culinary art of vegetables. |
 |
| Menu |
Description |
Donburi-miso
|
Miso soup |
| Moriawase |
Fried tofu and vegetables burger, tofu in the style
of omelette, tofu in the style of charcoal broiled eel |
| Kyokuni |
Fried tofu mixed with kikurage, radish, gingko and
ginger |
| Unpen |
Mixed vegetables in unpen sauce |
| Torokusun |
Sweeten torokusun beans |
| Ronpan |
Spinach and flower of chrysanthemum in citrus dressing |
| Kenchen |
Fried yuba-roll |
| Toumeiage |
Japanese yam croquette |
| Tomoe manju |
Fried manju (bun with sweeten bean paste) |
| Somen |
Thin noodle with vegetables and shiitake |
|
