Vegetarian cooking with the heart of Zen Buddhism at its core
This is a vegetarian style of cooking said to brought to Japan during the Edo period by Buddhist monks. It differs from more indigenous Japanese vegetarian cooking because it uses plenty of oil and arrowroot for a rich taste. 1 table seats 4 for a Fucha meal, and well-known dishes from this tradition include sesame tofu and mock-eel (tofu and vegetables mashed up and made to resemble eel flesh).
Information provided by : 長崎県農林部農政課