泉竹 いづちく IZUCHIKU

Traditional vegetarian cooking

精進 料理



There is a method of vegetarian cooking which vegetarians have proposed for a healthy mind and body in Japanese cooking.

This is “Shojinryori”


  • 精進料理とは








  • Shojinryori is…

    “The word ”Shojin” is Sanskrit(ancient Indian languages, Bongo), translation of virya.

    It is also translated as “Seigon” and primarily means to limit nausea and wrongful acts by devoring and doing good deeds. In Buddhism, the word “Shojin” could mean an excellent deed in an important course to achieve enlightenment. One practice for the “Shojin” is to rebuke epicurean foods such as meat and fish, and to eat abstemious meals such as vegetables, root vegetables, and seaweed. And the custom of not eating foods that smell fishy has been ordinary because “Shoujin” means seeking Buddhism purely.

     Since Buddhism, which includes the spirit of “Shojin”, has been introduced into Japan from China at the end of the sixth century, the unique “Shojin ryori” by each religion has started with strict principles about foods for ascetic monks. After a million years and all sorts of changes, it has led to the present. A Zen priest wrote, “Tenzokyokun” epitomizes Japanese Cuisine today and tea-ceremony dishes had started from that. That is also described as an origin to daily dishes at home.

     This method of Shojinryori forms the basis of today’s Japanese food. Therefore, it may be no exaggeration to say that Japanese food has in general attracted worldwide attention as a healthy food.

     In Shojin ryori, we especially value a sense of the season. And we value a combination of five cooking methods(raw, boiling, grilling, frying, and steaming), five colors(blue, yellow, red, white, and black/purple), and five tastes(soy sauce, salt, sweet, vinegar, and hot flavors, such as mustard, ginger, green horseradish paste and so on). Because foods of Shojin ryori themselves have less flavor of proteinic than chicken or fish, most of them are deliberately cooked. So Shojin ryori is a dish that you can enjoy that is “fiddly cooked by chefs” and also “cooked with chef’s love and kindness”.

     We think that Shojinryori is a representative Japanese food which can meet the varying levels of vegetaians’needs with their ingredients.

     People usually associate “Shojin ryori” with a “meal at a temple” or “meal at a funeral” and therefore there is still little understanding of Shojinryori in a public setting.





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