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Shojin Ryori (Buddhist Vegetarian Cuisine), Mikazukizen

TSURUOKA, UNESCO Creative City of Gastronomy
Tsuruoka, Japan

精進料理の中でも伊藤料理長によってもうひと手間加えられた精進料理がこの三日月膳です。動物性のものを一切使わず、おだし一つとっても、野菜や昆布、また塩漬けした野菜のもどし汁などを使い時間をかけてつくられています。

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Title: Shojin Ryori (Buddhist Vegetarian Cuisine), Mikazukizen

TSURUOKA, UNESCO Creative City of Gastronomy

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