Tofu

China, Japan, and India

In this chapter, we explore how the spread of Buddhism has shaped the cuisines of India, China, and Japan. As we trace the journey of this ancient religion from its birthplace in India, along the Silk Road to China, and eventually to Japan, we will uncover how Buddhist philosophy has left a distinct impression on the culinary practices and recipes of these regions.

Buddhism played a significant role in the popularity of vegetarianism, and thus the use of tofu in China and Japan. Buddhist monks, prohibited from consuming meat, inspired the development of many vegetarian dishes and meat substitutes such as tofu and seitan. Tofu, a soy-based product, was already present in China before the arrival of Buddhism, but it became more popular with the spread of Buddhism due to its role as a protein-rich substitute for meat. Today, tofu is a central part of Chinese cuisine, featuring in numerous traditional and contemporary dishes, from Sichuan Mapo Tofu to the sweet tofu puddings of southern China.