A Beginner’s Guide to Shojin Ryori for English-Speaking Travelers: Etiquette and Mindset

Source: Time Out Tokyo “A beginner’s guide to shojin ryori Buddhist cuisine” (May 11, 2018; original in English)

Appetizer course of shojin ryori served at Fukuchi-in temple on Mount Koya — An appetizer course of a shojin ryori dinner at Fukuchi-in temple on Mount Koya, Japan. Photo: Jpatokal / CC BY-SA 4.0 / Wikimedia Commons

Summary

Based on an interview with a priest at a temple in Asakusa (named in the original as Kaku Aoe).
Shojin ryori is described as temple cooking with roughly 800 years of history, rooted in Buddhist thought.
Besides meat and fish, it avoids dried bonito used in stock; “gokun” such as garlic and onion are avoided because their strong smell is said to disturb the mind.
For the cook, it names three attitudes: staying calm, treating ingredients with care as one would children, and gratitude for being able to cook.
For diners: eat quietly, handle bowls carefully with both hands, and chew well while focusing on the flavors.
It closes by noting the appeal today: no waste, rich flavor within limits, and a chance to rethink eating.

A pot of shojin ryori served at the tea house of Ryoan-ji in Kyoto — Shojin ryori served at the tea house of the Zen temple Ryoan-ji in Kyoto, according to the photographer’s description. Photo: Ph0kin / Public domain / Wikimedia Commons

Editors’ comment

It overlaps with several of our articles, especially the idea that cooking itself is practice, covered in What Is Shojin Ryori?, here voiced by a priest.

Practical tips are in A Beginner’s Guide to Shojin Ryori for Visitors to Japan. This is a 2018 article, so please check current information for any venues mentioned.

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