Shojin Ryori is a traditional Buddhist cuisine that evolved from a deep-seated desire to create satisfying and nutritious meals within the constraints of plant-based ingredients. From tofu made from soybeans to meticulously prepared sesame tofu (Goma-dofu), these creative efforts to provide plant-based protein have blossomed into a unique culinary culture. Even the dashi (broth) reflects this delicate craftsmanship, using refined techniques to extract the maximum umami from kombu seaweed and shiitake mushrooms.
“Bring out the best in every ingredient without waste.” This stoic philosophy invites us to rediscover the true meaning of abundance in our modern diet.
In Koyasan, you can experience Shojin Ryori at various locations, including Shukubo (temple lodgings) and local cafes. We invite you to enjoy this traditional cuisine for lunch or dinner during your visit.