Japan — introduced with Zen Buddhism from China (Song Dynasty, 12th–13th century); Dogen systematised at Eiheiji Temple, Fukui
Shojin ryori (精進料理, Buddhist vegetarian cuisine) is not merely vegetarian cooking but a complete philosophical system originating from Zen Buddhist monastic practice — the preparation and eating of food as a form of spiritual cultivation. Its principles: no meat, fish, poultry, or fish-derived products (no dashi from katsuobushi or niboshi — only kombu and shiitake dashi); the 'five spicy vegetables' prohibition (ninniku/garlic, negi/green onion, rakkyō/shallot, nira/chives, and asatsuki/wild chives are forbidden because they are believed to excite passions); complete use of all ingredients with no waste; cooking with attention and presence; and eating with gratitude. The Zen monk Dogen (1200–1253) wrote Tenzo Kyokun (Instructions for the Cook) which remains the most important text on cooking as spiritual practice in Japanese history — arguing that the role of cook is as spiritually significant as any meditation practice.
Shojin flavour achieves depth through layering of vegetable umami (kombu dashi, dried shiitake, fermented soy products) without animal products — the cuisine develops a clean, mineral-vegetable depth that allows nuanced seasonal flavours to be the primary experience
Shojin dashi (shojin-dashi): kombu only or kombu + dried shiitake — produces a gentler, more delicate umami than katsuobushi dashi; five-spice prohibition requires creativity in building depth and aromatic interest without onion-family ingredients; fu (wheat gluten) and yuba (tofu skin) serve as protein-rich texture elements; sesame, nuts, and seasonal vegetables provide fat and substance.
Experience authentic shojin ryori at temple lodging (shukubo): Koyasan (Wakayama) overnight stays include morning and evening shojin meals that are among the most profound Japanese food experiences; Nanzenji in Kyoto serves shojin lunches to the public; the benchmark shojin restaurant is Daigo in Tokyo — run by a former temple chef, two Michelin stars entirely from vegetable and tofu preparations; home shojin approach: the five-prohibition vegetable restriction forces exploration of less common aromatics — ginger (non-prohibited), myoga, shiso, mitsuba, and kinome can all provide aromatic depth without prohibited alliums.
Treating shojin ryori as simply 'Japanese vegan cooking' (it is a complete philosophical system with specific prohibited ingredients and specific spiritual intent); using garlic or onion-family vegetables (these are specifically prohibited, not just avoided by preference); approaching shojin cooking as deprivation (the cuisine is technically sophisticated and genuinely satisfying — the absence of animal products requires and develops deeper vegetable and dashi technique).
Japanese Cooking: A Simple Art — Shizuo Tsuji