What is Shojin Ryori?

Shojin Ryori is traditional Japanese cuisine based on the teachings of Buddhism. It is served without fish or meat because of the idea that every life should be honored. Initially, it was the cuisine of Buddhist monks, but it was spread to the people because they had opportunities to eat Shojin Ryori at their relatives’ memorial services.

The history of Shojin Ryori

Buddhism was brought from China to Japan in 538, and it is said that Shojin Ryori was brought at the same time. In 675, Emperor Tenmu issued a ban against eating meat to make the people keep the Buddhist precepts. The Japanese Shojin Ryori style prototype was born in the Nara period(710-794) and Heian period(794-1185), but it was not very strict yet.

In the early Kamakura period(1185-1333), Dogen, the founder of the Soto sect of Zen Buddhism, brought from China the teachings that all aspects of one’s daily life are training, including making meals. He wrote the guidelines for those who make a meal and those who eat, and it is considered the origin of Shojin Ryori today.

What is Shojin day?

Shojin day is the day to avoid animal ingredients and have home-cooked Shojin Ryori. In the past, many Japanese treated the anniversaries of their relatives’ death and the annual Buddhism-related days as Shojin days. However, such traditions are almost disappearing.

The features of Shojin Ryori

It is difference depend on the sect, but Shojin Ryori has the following features.

To avoid animal ingredients, including fish, meat, egg, milk, dried bonito “katsuobushi”, and any fishmeal
To use grain, seasonal vegetables and seaweed
To avoid strong-smelling food, such as garlic, chinese chives and Japanese shallot
To use soy foods such as Tofu
To deal carefully with every ingredients and use every parts of ingredients
To serve meal consisting of one soup and three dishes, one soup and five dishes, or two soup and five dishes
To use appropriate dishes for the meal role
To value the seasons
To serve the meals with the heart of hospitality
To eat the meal with gratitude and a calm mind

Famous meals

Following meals are typical Shojin Ryori dishies.

Nimono, simmered seasonal vegetables with broth made of Kombu or Shiitake mushroom
goma tofu, tofu-like dish made with ground sesame paste
Shojin tempura, deep-fried vegetables
Kenchin-jiru, soup with root vegetables and Tofu

The future of Shojin Ryori

The tradition of Shojin day is almost disappearing, and Shojin Ryori is more unfamiliar than before in general Japanese families. On the other hand, more and more people are becoming vegan or vegetarian worldwide from the perspective of climate change countermeasures and animal welfare. Shojin Ryori has an opportunity to attract worldwide attention as one of the vegan cuisines.
It has a lot of tips to make your life more sustainable and improve well-being, not only to avoid animal food but to deal carefully with everything. It is the dietary method the world needs now.