Shojin Ryori: Japan’s Buddhist Vegetarian Cuisine

When people hear “Shojin Ryori,” they often associate it with “monk’s food” or “vegetable-only dishes.” However, Shojin Ryori has a long history and deep meaning, and today, it is gaining attention as a healthy Japanese cuisine.

The term “Shojin” comes from Buddhism and means “to devote oneself to spiritual training by eliminating worldly desires and purifying the mind and body.” Originally developed as a meal for Buddhist monks, Shojin Ryori avoids meat and fish, using plant-based ingredients such as vegetables and tofu.

In this article, we’ll explore the history, characteristics, and key ingredients of Shojin Ryori.

What is Shojin Ryori?

History of Shojin Ryori

Shojin Ryori was introduced to Japan from China along with Buddhism in the 6th century. It initially spread as a meal for monks undergoing religious training.

By the Heian period (794–1185), the foundation of Shojin Ryori was established, although it was quite simple at the time—often just boiled vegetables with salt or soy sauce. It was even described as “not delicious” by the famous author Sei Shonagon in The Pillow Book/枕草子.

In the Kamakura period (1185–1333), Zen Buddhism played a major role in refining Shojin Ryori. New cooking techniques were introduced, and the cuisine became more sophisticated. The style of Shojin Ryori known today was largely shaped during this time.

Basic Rules of Shojin Ryori

Shojin Ryori follows Buddhist teachings and does not include any animal products, such as meat or fish. Additionally, respecting ingredients and minimizing waste is an essential principle.

Another key rule is avoiding ingredients that stimulate worldly desires. This includes:

Five Pungent Roots (Gokun)
Green onions, garlic, chives, scallions, and onions
(believed to stimulate sexual desires)

Strong Spices
Chili peppers, black pepper, and ginger
(avoided to maintain spiritual purity)

Thus, Shojin Ryori is not just about food—it is an integral part of Buddhist practice.

Ingredients Used in Shojin Ryori

Key Ingredients in Shojin Ryori

Shojin Ryori uses only plant-based ingredients. Some of the most common ones include:

Soy Products	tofu, natto, yuba, miso, soy sauce etc
Vegetables	root vegetables, leafy greens, mushrooms, etc
Grains	rice, millet, soba noodles, etc.
Seaweed	kombu, wakame, nori, etc.
Fruits	any kind of fruits

These ingredients are carefully combined to ensure a well-balanced diet.

Ingredients Avoided in Shojin Ryori

In addition to meat and fish, Shojin Ryori avoids the five pungent roots and strong spices that could disturb the mind. As a result, the flavor profile is different from standard Japanese cuisine.

Moreover, animal-based broth is not used. Instead, umami is drawn from kombu seaweed and dried shiitake mushrooms.

Typical Shojin Ryori Dishes

Some popular Shojin Ryori dishes include:

Nimono (Simmered dishes)	Simmered pumpkin, simmered koya-tofu
Itamemono (Stir-fried dishes)	Shojin-style stir-fry
Agemono (Fried dishes)	Shojin tempura
Mushimono (Steamed dishes)	Chawanmushi-style steamed dishes, steamed vegetables
Rice dishes	Okowa (sticky rice), rice porridge
Soups	Miso soup, clear soup

Even without animal-based ingredients, these dishes are carefully prepared to be delicious and satisfying.

Differences Between Shojin Ryori and Vegan Cuisine

While both Shojin Ryori and vegan cuisine are plant-based, their philosophies and ingredient choices differ:

Additionally, vegans do not need to avoid strong spices or the five pungent roots, whereas Shojin Ryori restricts them to maintain spiritual balance.

Where to Experience Shojin Ryori

Shojin Ryori can be enjoyed at temples, temple lodgings (shukubo), and traditional Japanese restaurants throughout Japan.

For those interested in Buddhism, staying at a shukubo offers an immersive experience, allowing visitors to try Shojin Ryori along with meditation and sutra copying.

Temple Stays in Japan: What to Expect from a Shukubo Experience

In Japan, there are Temple Stays accommodations. These are called shukubo. In this guide, we’ll explore what you can do at a shukubo, what kind of meals to expect, and our top shukubo recommendations in Koyasan.

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Recently, due to growing health-consciousness, more cafés and restaurants have started offering Shojin Ryori-inspired menus.

Conclusion

Shojin Ryori is a traditional Buddhist cuisine that eliminates meat and fish, relying on vegetables and soy-based ingredients for nourishment. It has evolved since the Heian and Kamakura periods and is now gaining recognition as a healthy dining option.

While Shojin Ryori shares similarities with vegan cuisine, its roots lie in Buddhist teachings, and it follows specific dietary restrictions.

If you’re interested in experiencing Shojin Ryori, visiting a temple lodging or a Japanese restaurant specializing in Buddhist cuisine is highly recommended. Enjoy this mindful and nourishing meal that not only benefits the body but also calms the soul!