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Annapurna Kitchen

Volume V

Vesak / Buddha Purnima

Steamed vegetable dumplings beside a celadon bowl of congee with ginger and sesame

Full moon of April–May

A white-and-gold temple meal honouring the Buddha's birth, awakening and passing — simple, pure, shared.

Festival courses
CourseDish
Drink & tonic
EasternRoasted Barley Tea (Mugicha / Boricha)
Breakfast & porridge
EasternOkayu with Umeboshi-free Ginger & Shiso Herbs
Tofu & legume dish
EasternSesame Tofu (Goma-dōfu)
Soup & broth
EasternKenchin-jiru (Temple Root-Vegetable Soup)
Vegetable dish
EasternSpinach with Sesame Dressing (Hōrensō no Gomaae)
Rice, grain & noodles
EasternSri Lankan Milk Rice (Kiribath)
Sweet & dessert
EasternMung Bean Dessert Soup with Pandan (Lü Dou Tang)

Vesak / Buddha Purnima

Full moon of April–May

  • Roasted Barley Tea (Mugicha / Boricha)
  • Okayu with Umeboshi-free Ginger & Shiso Herbs
  • Sesame Tofu (Goma-dōfu)
  • Kenchin-jiru (Temple Root-Vegetable Soup)
  • Spinach with Sesame Dressing (Hōrensō no Gomaae)
  • Sri Lankan Milk Rice (Kiribath)
  • Mung Bean Dessert Soup with Pandan (Lü Dou Tang)

A white-and-gold temple meal honouring the Buddha's birth, awakening and passing — simple, pure, shared.