Enjoy Japan’s traditional vegetarian Buddhist cooking.

Shojin ryori, a sophisticated Buddhist cuisine, was introduced to Japan by a Chinese monk Dogen, the founder of Zen Buddhism. As the Buddhist tradition prohibited humans from consuming animals, the meals eaten were made without fish or meat, as well as pungent flavors such as onion and garlic. Despite the lack of fish, meat, and strong flavors, shojin ryori is still rich in flavor and filled with healthy natural ingredients. Japanese Buddhist cuisine follows the “rule of five” - each meal offering five colors (yellow, red, green, black and white) and five flavors (sour, salty, sweet, bitter and umami), all drawn out naturally from the ingredients without additional flavorings.

Typically, a shojin ryori meal includes soybean based ingredients such as tofu along with seasonal vegetables and various mountain plants. These ingredients are believed to bring balance into the body with the seasons.

About the Experience

Embark on a culinary pilgrimage to learn about the philosophy behind this unique culinary tradition, appreciating how each meticulously prepared dish reflects nature's balance and emphasizes seasonal ingredients. Under the monk's guidance, you'll recognize and utilize seasonal produce, master intricate preparation techniques, and understand the art of presentation, resulting in dishes that are a feast for both the palate and the eyes. This immersive experience culminates in the practice of mindful eating, appreciating the myriad of flavors and the profound ethos of Shojin Ryori.