More about Shojin ryori
Buddhist cuisine is a vegetarian cooking based on a precept of “prohibit killing”. On 6th century, Buddhist cuisine was brought into Japan via China together with the introduction of Buddhism. It has settled into the Japanese way, and developed its own unique cooking style so called Shojin ryori. Shojin ryori is known for the meals prepared without animal products (meat, fish, eggs and milk products) under the Buddhist precept "prohibit killing". Foods derived from soybeans (tofu, miso, soy sauce), vegetable oils (sesame, rapeseed) were popularized in Japan as a result of their use in Shojin Ryori. Vegetables, especially soy beans are the main ingredients. Various vegetables are prepared according to the season due to enjoy seasonal foods. In addition to the ban on animal or fish products, traditional shojin ryori specifically avoid strong-smelling plants for example garlic, onions, shallot and leek as Gokun (Five Strong-smelling Vegetables). It is believed that Five Strong-smelling Vegetables disturb the calm-mind and stimulate instinctive desire.
The influx of the Zen Buddhism since the Kamakura period (13th century), it contributed to the development of Shojin Ryori. Shojin means "apply oneself diligently" or “devoting oneself", and Ryori means "cooking" or "cuisine". That is to say, to prepare Shojin Ryori itself is a part of practice of Buddhism.
This concept is developed by mainly Dogen, a Japanese Zen master (1200-1253). When Dogen was in China to study Zen, besides learning Zen he also learned the concept "Daily action including cooking and cleaning are also training". He preached this concept after he came back to Japan. More about Dogen, best to refer official site of his temple.
In Buddhism, Inga Oho (Retribution. the idea that a person is given bad luck caused by bad behaviour) is believed and because of the conception that all things of nature have life. However we have to eat something to live. Due to minimize sacrificing of life, Shojin ryori prohibits eating meats and it is considered virtue to make the most of vegetables and beans. To waste ingredients & foods means to sacrifice of life of ingredients that we ate.
In Japan we say "Itadakimasu" before eating. Literally "Itadakimasu" doesn't mean “born appétit" or "eet smakelijk". It means "we receive the food (life of ingredients)". We thanked to the food because we made to survive at the expense of other lives. Therefore the concept of shojin ryori is different from vegetarian cooking for healthy, diet or beauty reasons. Therefore the base of Shojin ryori is not only for diet or healthy eating. At first, "having feelings of gratitude to ingredients that gave us their life" is important. However over-expecting to enlighten by shojin -ryori or vegetarisme is not smart. The vegetarian in bad personality doesn't make sense. (Actually Hitler was a vegetarian). Nobody can be a holy person just by eating vegetables.
Shojin ryori influenced on Japanese cuisine for example Kaiseki ryori (A traditional Japanese multiple course meal). This is, so to say, Shojin ryori is the origin of Japanese cuisine. Standard Washoku composition (rice, miso soup, main dish and side dishes) has its roots in Shojin ryori. However Shojin ryori became in fashion as time passed, and people have been forgetting fundamentals of Shojin ryori, like “feelings of gratitude” or ”part of practice of Buddhism”. The present-say perception of Shojin Ryori, in general, refers to a vegetarian diet although this is only a narrow interpretation after considering the Buddhism background.
In Japan, of course the western style dishes gets popular in modern times especially after WW2 under American influence. Current popular Japanese dishes in western countries for example, teriyaki, teppanyaki or other meat or fatty Japanese dishes, are mostly arranged to western eating habit, and were founded after 20th century because Japanese didn’t eat meats until 1868. Even current Sushi was founded in 19th century in Edo (Tokyo). Ramen and Gyoza are originally Chinese foods, and then were localized in Japanese style mainly by repatriates from China after WW2.
Nevertheless, Shojin Ryori is recognized as one of that ideal style for vegetarians in western countries. The idea of macrobiotics is drawn from Zen Buddhism, and ingredients are close to Shojin ryori. However Shojin ryori come to attract attention not only for health- reason but also the cooking technique. Because the technique of Shojin ryori is like an alchemy that possible to cook wide variety of dishes within limited ingredients. Actually it is easy to use animal products to create umami and depth of flavour. But Shojin ryori is a rich cuisine that uses neither meat nor fish. By multiplying the flavour of the soybean products, seaweeds and other vegetables, we can create dishes that are deeply satisfying.
