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Soul food: How the Japanese mastered meatless cuisine — Malay Mail

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— by Kenny Mah: This isn’t meat.

Certainly what is served before me is savoury enough – one could argue almost meaty – but nothing can disguise the fact it’s a platter of mushrooms, marinated in miso for (non-dairy) cheesy notes, and given some extra bite thanks to the accompaniment of water chestnuts and wheat gluten…

Image: the tatami-floored dining room at Daigo looks out to private garden, courtesy of CK Lim

July 14, 2019

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