“Shoujin ryouri （精進料理) is a type of vegan cuisine that was developed by Japanese Buddhist monks. It is based on a foundation of vegetables and rice, and various vegetable proteins.”
It is also amazing and amazingly hard to find on average in Japan, because the Japanese love to make the EXACT SAME FOOD but put fish stock in it (stocks, sauces, soups, dips, EVERYTHING).
So if you are in Japan, head up to Koya-san in Wakayama Prefecture which is littered with vegan monks and shoujin ryouri abound!
Before we get to cooking, lets take a look at some real traditional shoujin ryouri (top left, clockwise):
Dinner:Gomatofu (sesame seed block), green konyakku, rice noodles, fruit, mustard dipping sauce, beer, wakame soup with tofu skin and gluten balls, oily soup (in center) with tofu skin and veggies, hot green tea, pickled vegetables, rice
After eating all this amazing food, I wanted to make my own version of shoujin ryouri… so I did!
Tempura: sweet potato, kabocha pumpkin, broccoli, mushrooms with mix of curry powder & salt to dip them in, tempeh bacon, rice noodles stir fry (soy sauce & sesame oil)
Let this bring inspiration to make your own mini-feast!!! The only thing that’s holding you back are how many plates you have =)