Japan’s shojin ryori cuisine offers tips to practice sustainable eating

Zenbird Media held the event “Japanese plant-based cooking Shojin Ryori and sustainable spirit” on October 17 with Akasaka Teran. We welcomed Masami Asao, a shojin ryori instructor and Buddhist monk, as a guest. The event focused on sustainability in Japanese cuisine, especially shojin ryori, traditional meals for Buddhist monks. This event was held live from Jokokuji Temple in Tokyo, Japan.

Cooking seasonal ingredients with minimal waste

Asao sensei first shared the basic teachings of shojin ryori and tips for practicing it. Then, her shojin ryori cooking was streamed. As in the teachings, she pointed out how she aims for zero food waste in her cooking while enjoying seasonal ingredients. Sometimes this involves the use of leftover vegetables and tofu, other times the use of whole vegetables, including the skins. She showed us how to prepare each vegetable with minimal waste, while focusing on care and respect for those who will eat the dish.

Some participants were curious about Japanese ingredients such as kombu seaweed and miso used in the recipes. They asked questions in the comment section freely as the cooking proceeded and received answers from sensei.

Ways to express appreciation

In the latter part of of the event, sensei showed us how to present shojin ryori dishes and set specific dishware on ozen, a traditional tray. Simultaneously, The participants were able to join this experience segment by preparing dishes, a tray and chopsticks at home.

One shojin ryori meal offers about five dishes (sometimes up to nine!) and each piece of dishware has a special name and purpose. Sensei taught us again about how the practice makes no waste throughout mealtime. In shojin ryori, it is encouraged to express appreciation by eating all of your meal. However, you can give some of your dish to someone else beforehand if you don’t think you can finish the dish. Also, it is encouraged not to eat an entire dish at once, but to savor all dishes equally by alternating dishes to eat.

From cooking to eating, shojin ryori teaches us to be compassionate towards all living things and live with the seasons by looking at what is in front of us. In that regard, washoku is worth studying because it offers great hints for us to practice sustainable eating by slowing down and being thoughtful.

For this event, Zenbird donated the amount of money equivalent to one boxed meal on every two participants’ behalf to NPO Minato Children’s Cafeteria. This organization tackles child hunger, educational inequality and isolation of children in Minato ward, Tokyo.

Zenbird aims to connect with readers and be a helpful platform for them to live better, more enriched lives through the community. We will continue to offer opportunities to deepen understanding and experience sustainable ideas unique to Japan.