Shojin Cuisine: A Buddhist Meal for Purifying the Soul and Nourishing the Body.

Hello, everyone! Today, I’d like to delve into the allure and profound history of Japan’s traditional “Shojin cuisine.”

At our restaurant, we serve dishes in a unique style called “Vegan Japanese.” At the heart of this style lies the philosophy of Japan’s traditional “Shojin cuisine.” Although we do not belong to any specific religion, we truly appreciate and resonate with the philosophy of “purification of the heart” that’s ingrained in Shojin cuisine, as well as the spirit of gratitude towards ingredients. By incorporating this into modern vegan dishes, we aim to provide meals that are both healthy and soothing to the soul.

Lately, there’s been an increasing demand from our customers for dishes that avoid the “Gokun” (garlic, green onions, ginger, rakkyo, and asafoetida). Known ingredients that are traditionally avoided in Shojin cuisine. In response, we’ve expanded our menu to include more dishes without these ingredients.

What is Shojin Cuisine? Shojin cuisine is based on Buddhist teachings and uses only plant-based ingredients. The primary purpose of this meal is “to abstain from taking life and to remove worldly desires and disturbances from the mind.” The meal itself is seen as a form of spiritual practice. Especially in Japan, from the Heian period through the Kamakura period, this culinary culture spread alongside Zen Buddhism, forming various rules and philosophies.

Five Tastes and Six Flavors The “Five Tastes” refer to sweet, sour, bitter, spicy, and salty. When the “mild flavor” (Tanmi), which accentuates the inherent taste of ingredients, is added, it’s called the “Six Flavors.” This philosophy is all about maximizing the natural deliciousness of the ingredients.

Choosing Ingredients Apart from abstaining from animal-based ingredients, “Gokun” like garlic and green onions are also avoided. This is because Gokun are believed to stimulate desires and anger, thus being unsuitable for purifying the mind.

Meal as a Spiritual Practice Manners and etiquette during meals are held in high regard. This embodies the gratitude towards food, the attitude of cherishing it, and the pursuit of self-purification as part of the meal ritual.

Soto Zen School and “Tenzo Kyokun” Within Zen Buddhism, the “Soto Zen” school is particularly renowned for its deep teachings on Shojin cuisine. Its founder, Dogen Zenji, detailed the mindset towards cooking in a text called “Tenzo Kyokun.” Here, respect for ingredients and tools, as well as the importance of “Three Minds,” are discussed. These “Three Minds” are “Joyful Mind” (Kishin) – the joy of cooking and serving; “Caring Mind” (Roshin) – consideration and attention to detail; and “Vast Mind” (Daishin) – a generous heart without prejudice or obstinacy. Even today, these teachings continue to influence many.

In Conclusion Shojin cuisine, which not only promotes physical health but also pursues peace of mind. Why not immerse yourself in the profound flavors and philosophy of Shojin cuisine? Stay tuned for more heartwarming and delicious stories in our next installment!