Source: Atlas Obscura
The idea of religious devotion might seem at odds with elegant, delicious food. But for almost a millennium, Japanese Zen Buddhists have cooked shojin ryori, or “devotion cuisine.” Made without meat or fish, these meals are often served in temple restaurants, especially in the ancient city of Kyoto.
Shojin ryori stems from Chinese Buddhist cuisine, which Chinese monks brought to Japan in the 13th century. Killing sentient creatures for food is forbidden in many Buddhist traditions, and milk and eggs were not commonly eaten in Japan before the 19th century. As a result, shojin ryori relies heavily on soybeans in many forms as well as both fresh and preserved vegetables. It does, however, eschew onions…
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