Shojin Ryori--Japan's sophisticated Buddhist cuisine (including recipes)

[Tanuki]

https://savorjapan.com/amp/contents/more-to-savor/shojin-ryori-japans-sophisticated-buddhist-cuisine/

"Shojin ryori is the traditional dining style of Buddhist monks in Japan, and grew widespread in popularity with the spread of Zen Buddhism in the 13th century. As the cuisine is made without meat, fish or other animal products, it can be enjoyed by vegans, vegetarians and meat-eaters alike.
A typical shojin ryori meal is centered around soybean-based foods like tofu along with seasonal vegetables and wild mountain plants, which are believed to bring balance and alignment to the body, mind, and spirit. This simple meal contributed to Japan’s elegant haute cuisine called kaiseki, and today can be eaten at the dining halls located in Buddhist temples across Japan.
Shojin ryori was introduced to Japan from China by the monk Dogen, the founder of Zen Buddhism, whose practice emphasizes seated meditation. Buddhist tradition forbade killing animals for human consumption, which was believed to cloud the spirit and interfere with meditation. As a result, the meals they ate were made without meat or fish and also abstained from the use of pungent flavors like garlic and onion. These principles became the foundation of shojin ryori.
Despite the lack of meat, fish, or strong flavors, Japanese buddhist cuisine is far from bland. The monks use the “rule of five” when cooking, so that every meal offers five colors (green, yellow, red, black, and white) as well as five flavors (sweet, sour, salty, bitter, and umami), which are drawn out naturally from the ingredients rather than added via additional flavorings. This balance in color and flavor is believed to provide nutritional balance while also bringing the body into balance with the seasons. For example, in the summertime, cucumber and tomato provide refreshment to cool the body, while in the autumn and winter, root vegetables warm the body.".. (more)



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Some recipes here:


https://global.sotozen-net.or.jp/eng/practice/cooking/recipe.html