Ganmodoki

Ganmodoki (がんもどき), also known as ganmo for short, is a traditional Japanese dish often used in shōjin ryōri and fucha ryōri, two types of Buddhist cuisine. It is a type of tofu fritter or tofu burger, made from a mixture of tofu, vegetables, and sometimes seitan or mochi, then deep-fried until golden brown.

History

The origins of ganmodoki are believed to be in China, where similar tofu-based dishes have been made for centuries. The dish was introduced to Japan during the Nara period, and has been a staple of Japanese cuisine ever since.

Preparation

To prepare ganmodoki, tofu is first drained and mashed. Various vegetables such as carrots, lotus root, and burdock root are finely chopped and mixed into the tofu, along with ingredients like sesame seeds or yamaimo (Japanese mountain yam). The mixture is then shaped into patties or balls and deep-fried until golden brown. Ganmodoki can be served on its own, or as part of a larger meal, often in soups or stews.

Cultural Significance

Ganmodoki is often associated with Buddhist cuisine due to its origins and the fact that it is completely vegetarian. It is commonly served during the Obon festival and other Buddhist holidays. In addition, it is often used as an ingredient in oden, a type of Japanese hot pot.

Variations

There are several regional variations of ganmodoki throughout Japan. In some regions, the dish is made with additional ingredients such as miso or natto. In others, the ganmodoki is made larger and served as a main dish rather than a side.

See Also

• Japanese cuisine
• Tofu
• Shōjin ryōri
• Fucha ryōri
• Oden

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