or vegetarian dishes for their taste, preference, economic and health reasons. Nevertheless, there are small numbers of Indonesian Buddhists who practice vegetarianism for religious reason. Japanese foods such as castella, dorayaki, edamame, name kojiru, mochi, taiyaki, tempura, vegetable sushi and wagashi. Miso soup is made from fermented white or red soy bean paste, garnished with scallions or seaweed. Although most traditional versions are made from fish stock (dashi), it can be made with vegetable stock as well. Korean cuisine has some dishes that are often vegetarian. One example is bibimbap, which is rice with mixed vegetables. Sometimes this dish contains beef or other non-vegetarian ingredients. Another Korean food which is sometimes vegetarian is jeon, in which ingredients (most commonly vegetables and/or seafood) are coated in a flour and egg batter and then pan-fried in oil. Cuisine of the Mediterranean such as tumbet and many polentas and tapas dishes. Mexican foods such as salsa and guacamole with chips, rice and bean burritos (without lard in the refried beans or chicken fat in the rice), huevos rancheros, veggie burrito, many quesadillas, bean tacos, some chilaquiles and bean-pies, chili sin carne, black beans with rice, some chiles rellenos, cheese enchiladas and vegetable fajitas. Italian foods such as most pastas, many pizzas, bruschetta, caponata, crostini, eggplant parmigiana, Polenta and many risottos. Continental cuisine such as braised leeks with olives and parsley, ratatouille, many quiches, sauteed Brussels sprouts with mushrooms, sauteed Swiss chard, squash and vegetable-stuffed mushrooms. In Germany, Frankfurt green sauce, Klöße with vegetarian sauces (e.g., Chanterelle), cheese or vegetable stuffed Maultaschen, combinations of quark, spinach, potatoes and herbs provide some traditional vegetarian summer dishes. Traditionally on Fridays, southern Germany broad variety of sweet dishes may be served as a main course, such as Germknödel and Dampfnudel. Potato soup and plum cake are traditional Friday dishes in the Palatinate. Brenntar in Swabia, it is made of roasted flour, usually spelt flour or oat flour. Many Greek and Balkan dishes, such as briam, dolmas (when made without minced meat), fasolada, gemista, vegetable based moussaka and spanakopita. Russian cuisine developed a significant vegetarian tradition in czarist time, based on the example of Leo Tolstoy. The orthodox tradition of separating meat and vegetables and as well between specific meals for fasting and other holidays contributed to a rich variety of vegetarian dishes in Russia and Slavic countries, such as soups (vegetable borscht, shchi, okroshka), pirogi, blini, vareniki,