Shojin Ryori: What Are the Rules for Shojin Ryori?

Finding vegetarian and vegan Japanese food while traveling abroad can be challenging, especially if you don’t know the language. In Japan, many popular dishes incorporate meat, and that fact isn’t always clear. While a slice of meat as a ramen topping is easy to spot, it’s harder to notice meat or animal products incorporated into broths or sauces. 

In contrast, there is a traditional Japanese vegetarian cuisine dating back over 1,000 years. Shojin ryori, traditional Buddhist cooking in Japan, is known for its plant-based dishes and usage of local seasonal ingredients. While its history is in the halls of Buddhist temples, it has also been finding popularity more recently in cities, with vegetarians, vegans and people looking for healthier food options alike becoming interested in shojin ryori. 

Shojin ryori is traditional plant-based buddhist cooking in Japan. It follows the Buddhist tradition of forbidding meat consumption, making the dishes perfect for those following a vegetarian diet. 

It's also often great for vegans, but modern shojin ryori occasionally incorporates animal products like milk, so it's best to check beforehand to ensure it is vegan-friendly. Soybeans are used in place of meat to provide protein and get incorporated into dishes in various ways. Tofu is the most common, but others include abura-age (fried tofu) and natto (fermented soybeans). 

Seasonality is a core pillar of shojin ryori, with dishes changing to incorporate local in-season vegetables. In summer, bright and vibrant tomatoes are paired with cooling cucumbers, while hearty root vegetables are the focus in winter. 

In spring, dishes incorporate a variety of mountain vegetables. Each season has a unique flavor, providing a delicious and ever-changing experience. Seasonings and sauces are used sparingly in order to accent rather than change the natural flavors of the ingredients and foods with a pungent smell, like garlic and onions, are never used. 

Buddhist culture places great significance on the number five. Shojin ryori follows this "rule of five" to create a harmony of colors, flavors and cooking methods amongst the dishes. 

White, green, yellow, black and red are balanced in the meal to create a beautiful array of colors. Sweet, sour, salty, bitter and umami flavors are spread out amongst the dishes to provide a balanced flavor. 

Shojin ryrori also features raw, stewed, steamed, boiled and roasted dishes for a delightful variety of tastes. The rule of five even extends to the person eating the food, delighting not just your tastebuds, but all five senses with a wonderful mixture of colors, smells and flavors. 

Read about kaiseki, a Japanese course meal with a similar focus on seasonality and harmony amongst the dishes. 

While the origins of shojin ryori date as far back as the mid-500s when Buddhism was introduced in Japan, the shojin ryori of today starts with Dogen, the founder of the Soto sect of Zen Buddhism in the 1200s. 

After returning from his travels in China, Dogen wrote the manual "Tenzo Kyokun," known in English as "Instructions for the Cook." In it, Dogen provides guidance for not just the ingredients and preparation methods but also the respect for ingredients and zen focus that he believed was necessary for the Japanese monks to prepare the dishes properly. 

Respect for the natural world was a large focus, as Dogen emphasized not wasting any ingredients alongside the absence of animal products. He also focused on how cooking can be a way to achieve enlightenment, with respect and focus developed while cooking translating to the rest of the monk's life. 

Many shojin ryori dishes require meticulous and lengthy preparation. These rote and time-consuming processes help build the patience and focus necessary for other aspects of Buddhist life. 

In a way, "Tenzo Kyokun" was more of a manual for Buddhism through food rather than a traditional book of recipes. The meticulous preparation, zero waste and absence of meat products carry on into the present-day preparation of shojin ryori. 

While its history is steeped in the Buddhist temples all around the country and is still found there today, many restaurants in Japan also serve shojin ryori for those not able to make the pilgrimage. 

While shojin ryori dishes adapt to the seasons, some common elements tie the meals together. Shojin ryori typically follows the ichiju-sansai principle, meaning one soup and three dishes, commonly found in traditional Japanese cooking. 

Vegetable tempura is a common shojin ryori dish, easily adjustable for different seasons. The traditional Buddhist recipe doesn't include eggs in the batter, giving the cook an extra challenge to get that delightful crunch. Restaurants don't always make vegetable tempura using this traditional recipe, so if you have dietary restrictions, it's best to check with the restaurant ahead of time. 

Goma tofu (sesame seed tofu) is another popular shojin ryori dish. Despite having tofu in the name, it surprisingly doesn't use tofu. Sesame seeds are ground into a fine powder before being combined with dashi and kudzu powder. It's then heated until it curdles. The texture more closely resembles pudding. 

For dishes using tofu, Shiraae, a mashed tofu and vegetable salad flavored with sesame and soy sauce, is another common dish.

To round out the soup component of ichiju sansai, kenchinjiru is quite common. It's a hearty soup of dashi, tofu, konnyaku (konjac) and various vegetables. It has become popular outside of shojin ryori, with variations often incorporating meat, so check if the kenchinjiru you are ordering has meat if you have dietary restrictions. 

Alongside these main dishes, a small plate of pickled vegetables is usually included alongside a bowl of rice to complete the spread. 

You don’t need to travel to a mountaintop temple to get a taste of shojin ryori anymore (although that is certainly an option we’ll get to in a moment). There are great Tokyo and Kyoto shojin ryori options. 

Located on the grounds of Seishoji Temple, Shojin Ryori Daigo has a rich history and pedigree. Having been around since 1950, the restaurant has received Michelin stars at different points throughout its history and even held two during a 15-year span. 

All seating is in private tatami rooms with views of the surrounding gardens, bringing nature into the room as you dine on each handcrafted dish. With four courses on offer that change every three weeks to utilize the freshest seasonal produce, you’ll taste each small change within the seasons. 

Located in the upscale Roppongi district, owner and head chef Nomura Daisuke has a long and storied career, starting Sougo after working as the head chef for Daigo. So you know you’re in good hands for delicious shojin ryori cuisine. Like Daigo, Sougo changes its course menus every three weeks to utilize the freshest in-season ingredients. 

While Daigo’s atmosphere is traditional with temple and garden views, Chef Nomura has opted for a more modern interior for Sougo. This flair extends to the food, with contemporary spins on classic dishes. Every dish is vegetarian and vegan options are also available.

Featuring various set meals emphasizing nature's beauty, Michelin Bib Gourmand holder Tenryuji Temple Shigetsu strictly adheres to the traditions of shojin ryori, with all dishes being completely vegan. 

Choose from voluminous courses, all using seasonal ingredients, before basking in the picturesque garden views, as all your senses are delighted by the rich colors and flavors of your delicious vegan meal.

Whether you want to try making shoji ryori dishes yourself or you want the true experience of dining at a Buddhist temple, there are many shojin ryori experiences in Tokyo and beyond to dive into Buddhist culture and cuisine.

While shojin ryori is vegetarian (and often vegan), it isn’t usually gluten-free. In this private home cooking class in Tokyo, you’ll create a seasonal shojin ryori meal with gluten-free modifications. 

Your host specializes in gluten-free cooking, so she can also provide recommended spots to check out during your stay. 

In this private shojin ryori cooking workshop in Tokyo, you’ll learn how a shojin ryori meal is crafted while adhering to the “rule of 5” for flavor and color. Watch a demonstration from a nationally licensed shojin ryori instructor and ask questions along the way to deepen your knowledge. 

When the meal is complete, learn about the history and etiquette of shojin ryori as you taste the fresh seasonal flavors. 

Mt. Takao is a popular day trip destination from Tokyo, providing a nice break from the hustle and bustle of the city. In this tour, you’ll hike the paved trails or opt for a cable car ride to the top as you soak in the wondrous nature just an hour from Tokyo. 

Near the summit, you’ll reach the Yakuo-in temple, a Zen Buddhist site with over 1,000 years of history and a tradition of serving shojin ryori. Relish in the fresh and seasonal flavors as you take in the stunning mountaintop views. 

Immerse yourself in the Buddhist way of life in a temple with over 500 years of history in this unique temple stay in Yamanashi. Throughout the two days, you’ll enjoy several shojin ryori meals made by and for the monks for a truly traditional dining experience. 

Watch a traditional matsuri and witness one of the temple’s morning rituals while gaining a deeper understanding of Buddhist practices and customs. To truly experience the culture behind shojin ryori, this experience shouldn’t be missed.

Soak in the scenery as you stay in a restored villa deep in the Yamanashi mountains. Enjoy several fresh and seasonal shojin ryori meals made by the monks of the nearby temple. 

Truly immerse yourself in the local area by attending a festival and joining morning services and yoga at Kuoniji Temple before digging into delicious farm-to-table dishes at a local cafe. 

Immerse yourself in zen traditions in the mountains of Hamamatsu. Enjoy an authentic vegetarian shojin ryori lunch at Okuyama Houkouji Temple, where you’ll feast on a vegetarian version of unagi kabayaki, a famous local dish in Hamamatsu. 

You’ll also join in zazen meditation and shakyo, a type of calligraphy, as you truly experience zen customs. 

Tour the beautiful Shokoji Temple, recently reopened in 2021 after a 23-year restoration project. See rooms closed off to regular parishioners as you explore the 600-year-old temple. 

At the end of the tour, sit down for a delicious shojin ryori bento lunch box. From chickpea croquettes to soymilk mayo potato salad and fresh spring rolls, each vegetarian dish comes courtesy of local farmers and chefs. 

Travel back to a time when shojin ryori was in its infancy as you explore Ekoin, a Buddhist temple in Wakayama Prefecture with a history spanning over 1,200 years. 

As you look out over the beautiful temple gardens, enjoy a shojin ryori meal that delights the senses as it blends colors, flavors and textures. Your host will explain the meal in English to deepen your understanding of this ancient tradition.

If you want a more expansive cultural experience at Ekoin, you can try guided meditation from the monks alongside a delicious shojin ryori meal. 

First, enjoy your fresh vegetarian meal while enjoying the lush garden surroundings. Afterward, participate in a 40-minute private ajikan meditation, an ancient Buddhist practice led by monks. An English-speaking guide will also participate to ensure a comfortable experience. 

Start your experience with a delicious shojijn ryori meal at the 1,200-year-old Ekoin Temple in Wakayama. Then, experience a private traditional goma fire prayer ritual.

Write your wishes on wooden prayer tablets before the monks set them aflame. The flames can sometimes reach several meters high in this visually striking experience. 

Explore a nationally designated Important Cultural Property as you wander the grounds of Kiyomizu-dera Temple (not to be confused with the temple of the same name in Kyoto) in Shimane Prefecture.

You’ll also dine on delicious vegetarian shojin ryori cuisine at a nearby restaurant. Dine in private tatami rooms as you marvel at the natural scenery that changes with the seasons, just like your meal.

Discover more shojin ryori spots in Tokyo and Kyoto or check out completely vegetarian shojin ryori restaurants in Japan. 

Shojin ryori is a plant-based traditional Buddhist cuisine. It is often vegan as well. There is a large focus on seasonal vegetables alongside the absence of meat and fish with a guiding principle of zero waste when cooking. 

One major difference is that kaiseki is not strictly plant-based and often includes dishes that incorporate meat or fish, while shojin ryori is traditionally vegetarian and usually vegan.

Shojin ryori follows the Buddhist teachings of compassion and non-violence, hence the absence of meat and most animal products. It also strives for balance and harmony, not just in flavor, but also in color and cooking methods following the Buddhist “rule of five.”

Yes, shojin ryori is healthy! All meals are vegetarian (often vegan), focusing on utilizing fresh and seasonal vegetables. The balance among dishes also ensures a healthy variety of nutrients. 

Sho (精) means “focus” and jin (進) means “to advance.” Putting them together in a Buddhist context, shojin means devotion to Buddhist teachings in one’s quest for enlightenment.