Shojin Ryori 精進料理

Shojin Ryori is the name given to the vegetarian food eaten by Buddhist monks as part of the asceticism they practice in their daily lives. Shojin Ryori eventually entered into the mainstream population partly through it being served at Buddhist memorial services. Shojin Ryori is a unique style of cooking that uses no meat, fish or eggs, but instead vegetable protein, oils, and fats are skillfully incorporated to provide a well-balanced diet.

Some other things to expect while eating Shojin Ryori

Yamatoimo no Chawan-mushi:
Normally chawan-mushi is a steamed egg custard containing vegetables but in Shojin Ryori the egg is replaced by Yamatoimo (like a yam) and turnips.

Namayuba no futomakizushi:
Namayuba is a protein rich skin that forms when soy milk is boiled. This is much like a california roll(makizushi) with Namayuba taking the place of the Nori (dried seaweed).

Namabu no Agemono:
Namabu is the protein leftover from starch is removed from wheat flower. In this case Namabu is either fried or toasted.

Koyadofu:
This is dried tofu.

Dengaku:
Dengaku is baked tofu covered with various types of miso.

Gomadofu:
Gomadofu is tofu flavored with ground up sesame seeds.

Shojin-age:
Shojin-age is a form of tempura that only uses vegetables.