Shojin ryori is cuisine based on the teachings of Buddhism. It is the simple, soup and vegetable-based cuisine of Buddhist monks. Shojin ryori is prepared without fish or meat as one of the five Buddhist precepts, ahimsa (non-violence), teaches that life should be honored and that it is wrong to kill any living thing. Also, great care is taken in the preparation of shojin ryori to maximize use of every ingredient and avoid waste.
“Shojin” (devotion) refers to earnestly pursuing the path of Buddha with pure body and mind. Making shojin ryori, and even eating it, is in itself a devotional practice.
About Teran Shojin Ryori
Teran is located within the Shin Buddhist (Takada School) Jokokuji Temple, and prepares shojin ryori lunches for memorial services for the founder of the sect, other temples, and other parishioners.
Ingredients, dishes, dashi, seasonings
・Use seasonal ingredients.
・Dashi is konbu, beans, dried shiitake mushrooms, reconstituted dry radish juice.
Boiled vegetable and mushroom juice/stock is used as well.
Japanese Food and Shojin Ryori
Honzen-ryori, multi-course meals, tea kaiseki-style, etc., refer to different ways in which shojin ryori is served. Shojin ryori puts emphasis on the selection of basic, seasonal ingredients, yet the form of the meal can differ between sects.