Japan · Food

What Is Shojin Ryori? Japan’s Buddhist Temple Cuisine

October 2, 2026

A pot of tofu and vegetables, a shojin ryori dish served at Ryoanji temple

Shojin ryori is cooking developed mainly in Buddhist temples as part of monastic practice. It uses no meat or fish, relying on vegetables, beans, grains and seaweed.

Shojin ryori trays served at the Kongosanmaiin temple lodging on Koyasan
Shojin ryori trays served at the Kongosanmaiin temple lodging on Koyasan. Photo: Szabolcs Arany / CC BY 2.0 / Wikimedia Commons

Dogen and the tenzo

In the 13th century the Zen monk Dogen wrote the Tenzo Kyokun, describing the spirit of the cook (tenzo): cooking itself is practice.

Kelp laid out to dry on pebbles by the shore in Hokkaido
Kelp spread out to dry on pebbles by the shore in Hokkaido; kombu is a well-known dashi ingredient. Photo: Marie-Sophie Mejan / CC BY 4.0 / Wikimedia Commons

Cover image: A tofu and vegetable pot served as shojin ryori at Ryoanji temple. Photo: Ph0kin / Public domain / Wikimedia Commons

Broth and seasoning

Dashi is made from kombu and dried shiitake to bring out the flavor of the ingredients.

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