Japan (Zen Buddhism introduction from China 13th century; Eiheiji Dogen foundation; Kyoto temple culture)
Shojin ryori (精進料理, 'devotion cuisine') is the entirely plant-based vegetarian cooking tradition developed in Japanese Buddhist temples from the 13th century onward, based on the principle of not taking life (ahimsa). The cuisine excludes meat, fish, and also the five pungent root vegetables (gokun — garlic, onion, spring onion, Chinese chives, and wild garlic — considered stimulating to the passions and therefore incompatible with meditation). Working within these extreme constraints, temple cooks developed a cuisine of extraordinary refinement and creativity — tofu in all preparations (yudofu, ganmodoki, agedashi), sesame preparations (goma-dofu — sesame tofu), mountain vegetables (sansai), fu (wheat gluten), konyaku, seaweeds, mushrooms, pickles, and seasonal vegetables. The Eiheiji and Myoshinji temples in Kyoto and Fukui are the most renowned centres of shojin cooking. The aesthetic principles — minimal processing, respect for the ingredient, small portions of many preparations — directly influenced kaiseki's development. Renowned Kyoto shojin restaurants like Izusen in Daitokuji temple grounds serve multi-course shojin to the public.
Subtle, umami-rich despite no animal products; kombu-shiitake dashi base; sesame depth; clean, pure, mindfully composed
{"No meat, fish, or gokun (five pungent roots): onion, garlic, spring onion, Chinese chives, wild garlic excluded","Sesame centrality: goma-dofu (sesame tofu) and sesame preparations replace animal fats","Tofu mastery: every tofu preparation explored — tofu as the primary protein vehicle","Fu (wheat gluten): seitan equivalent provides protein and meat-like texture","Waste elimination: every vegetable part used; peels become dashi; trimmings become separate dishes"}
{"Kombu-shiitake dashi is the flavour foundation: combine both for maximum glutamate synergy without animal products","Goma-dofu (sesame tofu): sesame paste + kudzu + water heated and set in a mould — ethereal texture","Koyatofu (freeze-dried tofu) absorbs flavour like a sponge; ideal for simmered shojin dishes","The shojin meal structure follows ichiju sansai — rice, soup, and multiple side dishes in balanced arrangement"}
{"Using dashi with katsuobushi or niboshi — shojin dashi is strictly kombu and/or shiitake only","Confusing with modern vegan cooking — shojin excludes garlic and onion; most veganism does not","Under-seasoning — without meat's natural glutamates, seasoning with soy, mirin, and umami vegetables is essential","Neglecting fu (wheat gluten) — it is a central protein source and deserves serious preparation attention"}
Tsuji Shizuo, Japanese Cooking: A Simple Art