Shojin Ryori

“Shojin Ryori” is an ancient Japanese cuisine dating back to the 6th century that arrived in Japan along with the introduction of Buddhism.

By Julia Chinnock

In this way, the two – diet and spiritual practice have been inextricably linked ever since. The word, “Shojin” refers to the concept of asceticism in pursuit of enlightenment and “Ryori” means “to cook.” Shojin Ryori became widely accepted and perfected in Japan when Zen Buddhism emerged as dominant Buddhist sect during the 13^th century.

Shojin Ryori is completely vegetarian as adherents to this diet believe in the purification of body and spirit. Eating then becomes a spiritual discipline. It isn’t just what is omitted, or added, to meals, but how the food is prepared and consumed is also important. We might liken it to a Japanese tea-ceremony in that each step in the process takes on a spiritual quality. Shojin Ryori menus are carefully planned in accordance with nature, and take into consideration seasonally available ingredients.

For the practiced chef, preparing these labor-intensive meals becomes a form of meditation, with the focus to be absorbed in each moment of the process. For example, one of the primary ingredients is ground sesame seeds. The grinding is done by hand with a mortar and pestle and can take hours- during this time the chef’s mind is cleared. Eating is also a form of spiritual practice, as the deliciously fresh food is eaten with reverence for the earth, the farmers who grew the food and a deep and abiding respect for nature.

Strict dietary restrictions prohibit the inclusion of meat, fish and eggs, because killing animals to eat them results in the loss of accumulated karma, since one of the primary tenets of Buddhism is to abstain from killing. This admonishment is extended to include certain plant foods too, like onions, leeks, garlic and other root vegetables, as practitioners believe that harvesting these vegetables results in the plant’s death as well as the death of the organisms that grow on them.

Shojin Ryori menus are not only healthy for the spirit, but the body as well. No chemicals are added, no processed foods are used and ingredients such as tofu, vegetables, nuts, and beans are extremely fresh. Preparing food in this way ensures that all of the vitamins and nutrients inherent in the plant-foods are absorbed by the body. Many people believe that even eating a single Shojin Ryori meal can be restorative and healing for the body.

You might be wondering, with no garlic, onions, or animal products, how flavorful and delicious can this cuisine really be? Let me assure you, it is amazing and satisfying as well. Eating becomes a more than just about taste, though—it engages all fives senses.

Until recently in Japan, Shojin Ryori has been “temple food” or food of the monks, but it is enjoying a renaissance and making it onto the tables of restaurants around the world. These days, you may be lucky enough to come across a Japanese restaurant that serves pure Shojin Ryori cuisine, although here in Bangkok, it is not available in its unadulterated form, as we are more likely to see its influence on a variety of other dishes. In our fair city we may have to wait a little longer, but in the meantime, we can enjoy delicious Japanese food at Japanese restaurants and perhaps keep in mind that food can nourish both the body and the spirit.