Peace on a Plate: A Journey into Japanese Shojin Ryori

Shojin ryori, Japan’s traditional Buddhist cuisine, has its roots in the teachings of Buddhism. Based on the principle of refraining from killing, it uses no meat, fish, or other animal products, emphasizing a deep respect for all living beings. At its core, shojin ryori is not simply about abstaining from certain foods; it is an expression of gratitude and mindfulness, where nothing is wasted and everything is received with reverence.

Shojin ryori was introduced to Japan from China around the sixth century along with Buddhism. Its wider adoption in Japan dates back to 675, when Emperor Tenmu, a devout Buddhist, issued an imperial decree prohibiting the consumption of meat. Buddhist monks in particular adhered strictly to this edict, and over time, the diet of ascetic monks and the everyday meals at temples evolved into what we now recognize as shojin ryori, meals composed entirely of plant-based ingredients prepared with care and simplicity.

By the Heian period (794–1185 CE), shojin ryori had reached the aristocratic class, and during the Kamakura period (1185–1333 CE), it developed further alongside the growing influence of Zen Buddhism. Although its development was originally closely tied to the Zen school, today shojin ryori is employed regardless of sect. It is prepared by monks for their own meals, served to visitors at temples, or eaten with intention on important Buddhist occasions.

Shojin ryori is rooted in four guiding principles: the Five Precepts, the Five Tastes, the Five Methods, and the Five Colors. The Five Precepts are moral disciplines drawn from Buddhism and, in the context of shojin ryori, they mean avoiding all animal-based ingredients, never using ingredients obtained without permission, refraining from actions that disturb the mind, being honest about the contents of the dishes, and abstaining from alcohol.

The Five Tastes, sweetness, sourness, saltiness, bitterness, and umami, are to be used in harmony. The Five Methods refer to the primary cooking techniques: raw, simmered, grilled, steamed, and deep-fried. The Five Colors, white, black, yellow, green, and red, are incorporated deliberately to create balance and visual appeal.

Traditionally, shojin ryori follows the ichiju-sansai format of one soup and three side dishes. In its earliest form, it was more modest, with one soup and one side dish, but over time the number of dishes increased, and in some cases, meals now feature one soup with five sides or two soups with five sides. Regardless of the format, each dish has a specific role, and its position on the tray is fixed. Seasonal ingredients are chosen to match the time of year, with careful attention to flavor, color, and nutrition.

Dishes are usually served in red-lacquered bowls. This comes from the belief that not only ingredients, but tableware, too, should be handled with care and used for a long time. With its practicality, durability, and long-lasting quality, lacquerware has become traditional. The use of vermilion red is linked to its symbolism as a protective color against evil and its association with high rank, making it especially fitting for serving senior monks.

For many visitors to Japan, the idea of trying shojin ryori is high on the list of experiences. While there are plenty of temples and traditional inns that serve this style of Buddhist cuisine, some people feel that the most rewarding way to appreciate it is to make it themselves. Preparing shojin ryori offers a hands-on understanding of the thought and care that go into each step of the cooking process, as well as the mindful use of every ingredient without waste.

Akasaka Teran Temple offers cooking classes for those who want to learn about shojin ryori and try making it themselves. My coworker discovered this temple through Wabunka—a service in Japan that connects international visitors with authentic cultural experiences. What makes Wabunka stand out is that it offers these experiences in English, so you can fully take part even if you don’t speak Japanese.

The classes are held within the tranquil grounds of Hogozan Jokokuji, a Shinshu Takada-ha temple tucked away in Tokyo’s bustling Minato-ku, surrounded by office towers and entertainment venues. The instructor is Risho, who is also a registered dietitian and a food education advisor. The idea for the classes began one day when she was chatting with parishioners over a meal of shojin ryori she had prepared. Someone remarked, “I’d like to try making this myself,” and from that simple comment, the classes were born.

Menus change with the seasons and are tailored to the preferences and dietary needs of participants, including any allergies. When Team Musubi attended a class, the menu was designed for summer, offering refreshing dishes that were light yet full of flavor.

This dish is made with momen (firm) tofu and yamaimo (Japanese yam). After draining the tofu to remove excess moisture, it is mixed with grated yam and potato starch to create a sticky texture, then shaped into neat rounds. The patties are seasoned with a soy-based sauce enhanced by the zing of grated ginger and grilled until golden brown. Despite being made from tofu, it has a satisfying, hearty bite, and its sweet-salty glaze pairs beautifully with steamed white rice.

Nutritious and packed with seasonal goodness, this colorful dish features eggplant, tomato, corn, pumpkin, and okra, all enclosed in agar jelly. The preparation is straightforward: the vegetables are cut into bite-sized pieces. The okra and corn are lightly boiled, and the pumpkin and eggplant are quickly stir-fried in oil. They are then arranged in a mold, and a seasoned agar mixture made with dashi and soy sauce is poured in over them. Once chilled and set, the jewel-like vegetables are suspended in clear jelly, their bright colors shining through. The delicate agar carries the flavor of the soy and dashi, allowing the natural taste of each vegetable to stand out.

This side dish highlights the crisp texture of lotus root, green peppers, and red bell peppers, accented with the nutty aroma of white sesame seeds. Lotus root is a common ingredient in shojin ryori, not only for its crunch but also for its symbolism: the round holes in each slice are said to represent a clear view of the future, making it an auspicious food. The lotus root is stir-fried first to match the texture of the peppers, which are added afterward. When seasoning, the heat is turned off before adding the sauce, preventing it from evaporating too quickly and ensuring even flavor distribution.

A refreshing asazuke, meaning “lightly pickled,” is perfect for summer. This dish is made by salting sliced cucumber, carrot, and other vegetables, then pressing them under a weight to draw out moisture. Once the excess liquid is squeezed away, the vegetables are ready to serve. Adding zest or segments of citrus fruit such as grapefruit, lime, or yuzu introduces a bright, tangy note and a hint of pleasant bitterness.

Serving as the “one soup” in a traditional shojin ryori meal, this miso soup is simple yet nourishing, made with kombu-based dashi, miso, and okra. The okra is boiled, finely chopped, and stirred into the soup, giving it a gentle viscosity and boosting its nutritional value.

“In today’s world, where convenience and efficiency often dictate what we eat and meals are increasingly taken while doing something else, I hope people can make time to truly focus on their food and find a moment of calm,” says the instructor, Risho. Shojin ryori is prepared with humility, and it is eaten with that same humility, never forgetting a sense of gratitude. It is this seemingly simple, yet often overlooked, mindset that shojin ryori helps us to remember.