A guide to shojin ryori, Japan’s sustainable plant-based cuisine

Japan is not known as an easy place to be vegan or vegetarian. While Japanese cuisine is healthy overall, it often uses animal products and some Japanese are confused about what a plant-based diet truly means. There are some exceptions, however.

Balance and efficiency: The principles of shojin ryori

One kind of plant-based diet in Japan is called shojin ryori. It was originally introduced to Japan by Buddhist monks nearly a thousand years ago, during the country’s Kamakura period from 1192 to 1333. Shojin means “advancement” and ryori means “food” or “cuisine.” Because of Buddhism’s aversion to bloodshed, shojin ryori is largely vegan, though some exceptions are made for dairy.

While shojin ryori is largely practiced by Buddhist monks, it has had some influence on Japanese cuisine as a whole. It has a great emphasis on balance, which is something also readily apparent in everyday Japanese dishes. In particular, shojin ryori focuses on five colors, five tastes and five cooking methods, which are important principles for other Japanese foods. Not wasting food is also important, as excess ingredients are often repurposed instead of thrown away.

Shojin ryori is significant for practicing Buddhists and the preparation and presentation are just as important as the food itself. This cuisine may also be of interest to others for health and sustainability reasons. As a plant-based diet, it has plenty of vitamin- and nutrient-rich ingredients such as daikon radish and eggplant.

Production of meat and animal products is one of the major factors behind greenhouse gas emissions. Moreover, many of the vegetables used in shojin ryori are seasonal or local to Japan, such as kabocha and shiitake mushrooms. Locally grown seasonal vegetables and fruits generally have a smaller carbon footprint than other foods. This is due to minimal energy needed in storage or production methods out of season.

Shojin ryori becoming more accessible through cultural experience

Where can ordinary people try shojin ryori in Japan? You can find restaurants that serve shojin ryori and also visit certain Buddhist temples that serve it to visitors.

Not all Buddhist temples offer shojin ryori to the public, but ones that do can be found with a bit of research. Tenryu-ji temple in Kyoto has its own shojin ryori restaurant named Shigetsu, for example. It is open during lunch hours and may be fully booked on some days.

There are regular restaurants that serve shojin ryori too, though some of them are costly. The Tokyo area has many options. Some shojin ryori restaurants have separate meat dish options or meat-based takes on traditional shojin ryori foods. These include Tera Café in Daikanyama and Sougo in Roppongi. Vegans and vegetarians may want to check in advance if a shojin ryori restaurant uses meat or not. However, there are restaurants that are strict about not using animal products, including Komaki Shokudo Kamakura Fushikian in Akihabara.

Shojin ryori can be a good option for vegans and vegetarians. It is also an interesting choice for those who want to learn about a lesser known part of Japanese culture. Its emphasis on plant-based and seasonal ingredients also shows us ways to make our own diets more sustainable.