temple cuisine – Susan Spann, Adventure, Mystery, and Mountains

Shojin Ryori – Japanese Temple Cuisine

Susan Spann Blog March 5, 2018March 4, 2018Japan, Japanese food, shojin ryori, temple cuisine, vegetarian food

Although I love most styles of Japanese cooking, my favorite is shojin ryori, or temple cuisine. This style of cooking, practiced primarily in Buddhist temples, came to China from Japan along with the Zen Buddhism. Since Buddhist practice forbids killing animals for consumption, shojin ryori contains no meat or fish and also eschews the use of “exciting” or “pungent” ingredients like garlic and onions.

Breakfast on Koyasan: A Meal at Kumagaiji

Susan Spann Blog August 23, 2017January 19, 2018breakfast, Japan, Kumagaiji, Shingon, shojin ryori, temple cuisine, temples

Today, I’d like to take you to breakfast with me at Kumagaiji, a Shingon temple on Koyasan that opens its doors to visitors of all nationalities (and faiths).

Shojin Ryori: Buddhist Temple Cuisine

Susan Spann Blog August 21, 2017November 8, 2017Buddhism, food, Japan, shojin ryori, temple cuisine, travel

In Japanese, shojin ryori (devotional cuisine) refers to a style of vegetarian cooking practiced at Buddhist temples. Like most forms of Japanese cooking. the dishes served in temples change with the seasons, and generally utilize local vegetables and regional specialties. Some temples offer abundant meals with dishes worthy of five-star chefs, while others serve more simple fare, but the shojin ryori visitors can taste in Japanese Buddhist temples generally adheres to a few universal rules: — The meal will not include any animal products. (This includes dairy products like milk and cheese as well as meat, fish, and eggs.) — Dishes do not include garlic, onions, hot peppers