The soup filled with vegetables and mushrooms brings you the impression of healthier body from inside. You can feel this soft scent of medicinal herbs and complex spices and flavours running through your body.

You can enjoy more than 10 kinds of texture, crunchy Komatsuna (mustard spinach), chewy dried yuba (dried tofu skin), fluffy and juicy mushroom (Yamabushitake), roasted pork fillet like soy-meat, fruity and sweet Jujube (Natsume). A satisfying soup that makes you energetic.

"In Taiwan, we consume these traditional Chinese herbal soups to regulate our health and maintain our well-being. When someone is feeling lack in energy, it's common for mothers in Taiwan to prepare these soups," - Li Chen-fu san, the owner and a specialist in vegetarian cuisine.

In Taiwan, there is a tradition of using traditional Chinese medicinal ingredients to create therapeutic cuisine based on the concept of 'food as medicine', many dishes in Taiwan incorporate these traditional Chinese herbal ingredients with the seasons and individual health conditions.
 

The "Nakaichi's Special Chinese Herbal Soup," prepared by the skilled head chef, Mr. Biren Zhuang, uses an original blend of Chinese herbs such as Angelica acutiloba, guijiu (type of cinnamom), Chinese peony, Astragalus plant, ginseng, qinggeng, licorice, dried Rehmannia plant, white peony, longan, Cnidium Rhizome plant, wolfberries, lotus seeds, and jujubes (Natsume) in the soup itself.

The soup is made with 14 types of traditional Chinese medicinal ingredients with cabbage, apple, carrot, and then adding kombu dashi (Konbu broth). The flavour is adjusted with soy sauce, vinegar, sesame oil, and salt. When you think of a soup that's mixed with traditional Chinese medicinal ingredients, you might have an impression of unique and strong aromatic taste. However, by mixing the gentle umami of vegetable stock like cabbage, apple, carrot, along with the flavour of soy sauce and the depth of sesame oil, it creates a soup that Japanese can eat easily.

This bowl contains various traditional Chinese medicinal ingredients that help improve blood circulation and reduce coldness in the hands and feet. It not only warms up the body but also boosts metabolism, so many customers say they feel more energetic after eating it. - Li san.

No wonder this bowl has many fans with plenty of traditional Chinese herbs and a rich nutrients.

Medicinal herbs noodle with this soup (1,080 yen) is also popular! A recommendation to everyone who would like to consume carbohydrates. Medicinal herbs soup is served with lots of ingredients instead of noodles which makes it a satisfying dish.

With Buddhist background and healthier ideology, 10% of Taiwanese are vegetarians in Taiwan. Li san's family who are also vegetarian is from Pingtung County (where its known as a resort).

"My grandfather had a lot of Japanese friends and used to travel a lot between Japan and Taiwan. Back in that time, green foods were not familiar in Japan. He had made up his mind to start Taiwanese Soshoku restaurant by his own." 

In 1986, when vegetarian had not yet become familiar, Li san, who was studying management at Hosei University with exchange program, was also involved with his grandfather and father's restaurant from its establishment. The unique Taiwanese vegetarian restaurant, rare in Japan at the time, later expanded to locations in Tachikawa, Ginza, Roppongi, Nagoya, Osaka, and Mie. Due to factors like the impact of the pandemic, the restaurant currently operates two branches, in Kunitachi City in Tokyo and Iga, Mie.
 

"For someone like me who loves ingredients such as onions and garlic, which are not used in Taiwanese vegetarian cuisine, it can sometimes feel unsatisfying or find it challenging. But why do you avoid the 'Five Pungent Roots' (Gokun - onions, garlic, scallions, leeks, and chives) in the first place?"
- I asked Li san for his perspective.

”If you consume Five Pungent Roots (Gokun), your internal organs (heart, lungs, liver, kidney and spleen) will be damaged and as well as your mental health."

Effects from Five Pungent Roots (Gokun) and Five emotion (Gojyo) on your body:

• Having too much green onion can make you feel depressed and damage your kidneys.
• Having too much garlic can make you emotionally unstable and damages your heart.
• Having too much Chinese chives can make you restless and damages your liver.
• Having too much scallions can make you greedy and damages your spleen.
• Having too much chives can make you angry and damages your lungs.

We now understand more about the reason for avoiding the 'Five Pungent Roots' with Li san's clear explanation:  to maintain a sense of peace in both the mind and body. For monks who meditate and seek inner peace, consuming these pungent ingredients can lead to excitement and restlessness, which can affect their spiritual practice. 

"Generally, many people eat ingredients like onions and garlic to feel more energetic which provides a temporary stimulation to the body and mind, creating a sense of excitement. For example, when you drink coffee when you're tired, your eyes may become wide open, but in reality, your body is overheating. You are forcefully trying to feel energetic and excited by taking caffeine, but your body isn't getting the rest it needs, even though it wants to rest."

※Regarding the 'Five Pungent Roots,' click here to see the article Mr. Shinko Nishida, a Soto Zen Buddhist Monk.
The truth about the 'Five Pungent Roots' - From misunderstanding on forbidden foods to how they can benefit your diet ▶

In addition to vegetarians, the practice of consuming vegetarian cuisine on specific days such as the 1st and 15th during religious memorial ceremonies is deeply rooted in Taiwan culture. Vegetarian cuisine is a familiar and integral part of life in Taiwan. Li san has introduced Taiwanese vegetarian restaurants and the vegetarian culture to Japanese visitors through numerous Taiwan tours.

Taiwanese vegetarian cuisine is not only healthy, but also offers wide variety of choices. I've heard before that there are over 5,000 vegetarian restaurants among a population of 23 million in Taiwan, indicating a significant demand among Taiwanese people. Vegetarian has gained more attention for various reasons such as health, beauty, diet and environmental concerns. As a result, many meat substitutes have also been developed.

Subuta (880 yen) is one of their most popular dish from the menu which is cooked with soy meat imported from Taiwan. It is very satisfying for me to see people who is not vegetarian and loves original Subuta enjoying the dish, that made me want to explore more of Soshoku foods.

At the restaurant, there is also a retail section, offering a wide variety of frozen processed foods that closely resemble real meat or seafood in texture from soy meat, soy ham, veggie sausage, squid, shrimp, and mackerel, recreated with konjac to mimic their texture. Vegetarian developed country has made me fascinated by its wide range of these products, made me want to know more about it.

You can also purchase teas, medicinal herb soup, processed foods, instant ramen noodles and snacks after enjoying their foods at restaurat. Would you like to try "Nakaichi-Soshoku-Ten-Chien-Fu" to feel like you are in Taiwan?