To night roasted kabocha with a crispy coating and rice also a nice big salad with a miso yuzu dressing.
With that was a delicious and filling yudofu . I think this soup is one of the best ways to appreciate the delicate flavour of tofu. This dish is a shojin ryori Buddhist monk style of cuisine. Often you can have this meal in temple restaurants in Kyoto .
Yudofu means hot water tofu I added some komatsuna for extra flavour and a small amount of miso in the broth . It’s mostly traditional to just use a simple kombu dashi maybe with a little soy sauce . You can also add a sprinkle of sesame seeds or green onion . I added some chopped chives . I forgot how good this was . For dessert was a small piece of peach Melba cake and fruit.