Draft:Fucha-ryōri

Fucha cuisine was first introduced during the Edo period by Ingen, a Chinese monk who was the founder of Obakuza Monfukuji Temple in Kyoto. Fukucha ryori, also known as Ōfuku ryori, was served at temples in Nagasaki and Uji. There were two main differences between Japanese Shojin Ryori (vegetable dishes) and Fucha Ryori. The typical eating style for Fucha cuisine is sitting at a square table (see photo). A typical fucha meal consisted of six types of dishes, including two types of soup and tea. (See photo 2) Several dishes and main dishes are served one after another. People eat by moving food from the center of the table onto a single plate.