Understanding Shojin Ryori and Dining Etiquette Around Temples

■What is it (Meaning & Origin) Shojin Ryori refers to a type of cuisine based on Buddhist precepts, avoiding animal-derived ingredients. Its roots go back to ancient Buddhist traditions in India, and it became deeply embedded in Japan through Zen Buddhism. It primarily uses ingredients such as tofu, vegetables, and soy products. ■When & Where Shojin Ryori is mainly served in temples and their surrounding regions. However, the dishes offered can vary between regions, allowing visitors to experience different tastes and cuisines depending on the temple or locality they visit. ■Impact on Daily Life During temple events or tourist seasons, nearby temple lodgings (known as shukubo) may become crowded. It is advisable to make reservations in advance, especially on weekends or during specific religious events. Due to the careful selection of ingredients, some meals may be relatively expensive. ■How Foreigners Should Approach It If you want to enjoy Shojin Ryori, it's best to book in advance. More places now offer English menus, but respecting the local culture by savoring the meals as they are served is important. If you have dietary restrictions, inform the staff beforehand. ■Manners & Precautions Quietness is expected in temples, so avoid speaking loudly. Most meals cannot be taken away, so order portions wisely to avoid waste. --- This article was created by ＳＩＡデジタルテクノロジー株式会社 based on publicly available information.