Buddhist cuisine

or bean curd is a food prepared by pressing the curds of coagulated soy milk into solid white blocks of varying softness: silken, soft, firm, and extra (or super) firm.

culinary traditions of Japan

culinary styles of Vietnam

Congee ( , derived from Tamil ) is a form of savoury rice porridge of Asian origin, primarily made by boiling rice in a large amount of water until the rice softens. Depending on the rice–water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel. Since the history of rice cultivation in Asia stretches back to the Baiyue-inhabited lower Yangtze circa 10,000 BC, congee is unlikely to have appeared before that date. Congee is typically served with side dishes, or it can be topped with meat, fish, and pickled vegetables.

is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto. It is often served as a breakfast food with rice. It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion. Within Japan, nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido.

thumb|Commercially packaged seitan

cuisine originating from Sichuan province in southwestern China

is a wagashi made of red bean paste, agar, and sugar. It is usually sold in a block form, and eaten in slices. There are two main types: neri yōkan and mizu yōkan. means "water", and indicates that it is made with more water than usual. Mizu yōkan is usually chilled and eaten in the summer, however in Fukui prefecture it is customarily eaten in winter.

is a traditional Japanese confection, usually a small, dense bun with a sweet filling. They come in many shapes and varieties.

processed food product mimicking meats in terms of technical and nutritional properties

Chinese and Japanese food product made from soybeans

cuisine originating from Hong Kong

Takuan (; also spelled takuwan), or takuan-zuke (; 'pickled takuan'), known as danmuji () in the context of Korean cuisine, is a pickled preparation of daikon radish. As a popular part of traditional Japanese cuisine, takuan is often served uncooked alongside other types of tsukemono ('pickled things'). It is also enjoyed at the end of meals to aid digestion.

vegetarian dish of China

East Asian cuisine informed by Buddhism

species of fungus

species of fungus

is a Japanese dumpling made from a buckwheat dough wrapped around a stuffing of Japanese vegetables, fruit, or anko bean paste and then roasted on an iron pan. The resulting bun is then either steamed or broiled and eaten hot. Oyaki are popular and widely available in Nagano Prefecture which is famous for the dish.

vegetable soup

Kenchin jiru (けんちん汁, 巻繊汁 kenchinjiru), also spelled kenchin-jiru, and sometimes referred to simply as kenchin, is a Japanese vegetable soup prepared using root vegetables and tofu. It is a popular dish in Japan and is prepared in various manners using myriad ingredients. It has been stated that the dish originated several centuries ago from Kenchō-ji, a temple, and it has also been suggested that the dish has its roots in shippoku cuisine.

'''''' is a set of nested bowls and other eating utensils for the personal use of Buddhist monks. Ōryōki also refers to a meditative form of eating using these utensils that originated in Japan and emphasizes mindfulness awareness practice by abiding by a strict order of precise movements.

history of cuisine in Japan

thumb|150px|Kogomi ([[Matteuccia struthiopteris)]] thumb|150px|Warabi (Pteridium aquilinum)

congee served on the 8th day of the 12th month of Chinese lunar year

thumb|Koya-dofu Koya-dofu (kōya-dōfu, 高野豆腐 in Japanese) also known as Shimi-dofu, Kori-dofu, or Koyasan-dofu is frozen-dried tofu, a Japanese pantry staple and an important ingredient in Buddhist vegetarian cookery. It originated from Japan. It is made of soy, coagulants, and baking soda. It looks like a hard sponge and needs to be soaked before use. It is mainly used in stews and soups.