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Shojin Ryori – The Art of Buddhist Cuisine

Shojin Ryori is a traditional Buddhist cuisine prepared without any animal products such as meat or fish. Instead, it centers around plant-based ingredients that nourish both body and spirit.

Common Ingredients in Shojin Ryori

Vegetables: spinach, broccoli, cabbage, potatoes, sweet potatoes, carrots, onions, bell peppers, tomatoes, mushrooms Legumes: soybeans, azuki beans, black beans, chickpeas, lentils Grains: rice, barley, brown rice, buckwheat, mixed grains Seaweed: kombu, wakame, hijiki, mozuku Fruits: apples, bananas, mandarins, persimmons, peaches, grapes Seasonings: salt, mirin, soy sauce, sugar, grated ginger

These ingredients are combined in a variety of ways to create flavorful and satisfying dishes. Popular preparations include simmered dishes, stir-fries, tempura, steamed items, sticky rice, rice porridge, oden, and soups.

Shojin Ryori is not only rich in taste and beneficial to health—it also reflects a deep respect for life and nature. By avoiding animal products, it supports compassion for living beings and contributes to environmental sustainability.

As awareness of mindful eating grows around the world, Shojin Ryori is gaining attention as a cuisine of both tradition and relevance. We invite you to discover its quiet richness and spiritual depth.

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The Five Flavors of Shojin Ryori

Shojin Ryori emphasizes balance and harmony—not only in spirit, but in taste. Its culinary philosophy is rooted in five essential flavors: sweet, sour, salty, bitter, and spicy. By thoughtfully incorporating these elements, each meal becomes a reflection of nature’s diversity and the body’s needs.

🍬 Sweet (Amami)
Sweetness soothes the heart and brings a sense of comfort. Common ingredients include sugar, mirin, sweet red bean paste (anko), and fruits.

🍋 Sour (Sanmi)
Sourness stimulates the appetite and helps relieve fatigue. Typical sources include vinegar, lemon, and apples.

🧂 Salty (Enmi)
Saltiness enhances flavor and replenishes essential minerals. Used ingredients include salt, kombu (kelp), and dried bonito flakes (katsuobushi).

🍃 Bitter (Nigami)
Bitterness helps regulate appetite and supports detoxification. Examples include bitter melon (goya), lotus root, and other earthy vegetables.

🌶️ Spicy (Karami)
Spiciness boosts circulation and awakens the senses. Common sources include chili peppers and fresh ginger.

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The Five Cooking Methods of Shojin Ryori

Shojin Ryori honors the natural flavor of each ingredient through five essential cooking methods: raw, simmered, grilled, steamed, and fried. These techniques are chosen not for extravagance, but to bring out the innate qualities of plant-based foods with care and intention.

🥗 Raw (Nama)
Raw preparation allows the pure taste of ingredients to shine. Fresh vegetables may be served as-is or in simple salads to highlight their natural character.

🍲 Simmered (Niru)
Simmering gently softens ingredients while preserving their nutrients. Dishes like nimono (simmered vegetables) and oden are common examples.

🔥 Grilled (Yaku)
Grilling concentrates flavor and adds depth. Shojin Ryori may include grilled vegetables or tofu, prepared to enhance umami without overpowering.

🌫 Steamed (Musu)
Steaming retains nutrition and offers a light, healthy texture. Steamed dishes such as chawanmushi (savory custard) or okowa (sticky rice) are often featured.

🛢️ Fried (Ageru)

Frying adds crispness and richness through oil. Tempura and deep-fried vegetable dishes are prepared with balance, offering satisfying texture while respecting the spirit of Shojin cuisine.

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The Five Colors of Shojin Ryori

In Shojin Ryori, color is more than visual appeal—it reflects energy, emotion, and balance. The five essential colors—red, yellow, green, white, and black—are thoughtfully incorporated to stimulate the senses and nourish the spirit.

🔴 Red
Red enhances appetite and brings vitality. Common red ingredients include bell peppers and apples.

🟡 Yellow
Yellow stimulates appetite and adds brightness. Typical examples include pumpkin, peanuts, and bananas.

🟢 Green
Green refreshes the palate and evokes clarity. Spinach and broccoli are often used to represent this color.

⚪ White
White conveys purity and simplicity. Ingredients such as Chinese cabbage, taro root, and konjac are commonly featured.

⚫ Black
Black adds depth and grounding. Shimeji mushrooms, black beans, and black sesame are used to enrich both flavor and presentation.

The five colors are not only symbolic—they create visual harmony and elevate the dining experience. Shojin Ryori is a cuisine that delights the eye as much as the palate, offering beauty, balance, and meaning in every dish.

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The Five Prohibited Ingredients in Shojin Ryori

In accordance with Buddhist precepts, Shojin Ryori avoids the use of five pungent vegetables known as the “Five Prohibited Ingredients.” These foods are believed to stimulate strong desires and disturb the clarity of mind essential for meditation and spiritual practice.

The Five Prohibited Ingredients are:

・Green onions (negi)
・Pickled shallots (rakkyo)
・Garlic chives (nira)
・Garlic (ninniku)
・Ginger (shoga)

By excluding these strongly scented vegetables, Shojin Ryori supports a calm body, a clear mind, and a spirit of compassion.

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