Kamakura’s Kenchō-ji and the Kenchinjiru at Tenshin’an

Source: nippon.com “Shōjin Ryōri: The Plant-Based Buddhist Cuisine with a Long-Standing Home at a Kamakura Temple” (no byline, June 25, 2026; the Japanese version is noted as published May 20, 2026; original in English)

Summary

• It focuses on Kenchō-ji, a Zen temple founded in 1253 in Kamakura, and the adjoining teahouse Tenshin’an.
• Shojin ryori is explained not merely as avoiding animal products but as training to clear away worldly thoughts.
• It reached Japan through traveling monks in the medieval period, and was systematized by Dōgen in the mid-13th century.
• Meals involve silence, words of gratitude and no waste; the content is simple, such as soup and a vegetable side.
• A signature dish is kenchinjiru (chopped vegetables stir-fried then simmered); monks also eat rice porridge, pickled radish, miso soup and tofu.
• The temple dining hall is closed to outsiders, but Tenshin’an serves kenchinjiru with a view toward the training hall.

Editors’ comment

“Shojin = vegan” is a common shorthand, but this article conveys that etiquette and attitude are part of shojin, a view that matches our Shojin vs. Vegan Food.

Learning shojin through a named dish like kenchinjiru seems a friendly entry point for first-timers. Please check hours and closures with the temple or restaurant before visiting.

* This page is the editors’ summary of the article above, with our commentary. Please check the original for details and exact figures.