• Events
  • Think Tank
  • About us
  • The Swiss Center For Luxury Research
LoginSubscribe
  • Opinion
  • Business & Trends
  • Style & Experiences
  • Sustainability
  • Academic
  • Worlds of luxury
LoginSubscribe
  • Opinion
  • Business & Trends
  • Style & Experiences
  • Sustainability
  • Academic
  • Worlds of luxury
SubscriberFood & Drink

Shōjin-ryōri: Buddhist monks’ cuisine inspires the greatest chefs

Shōjin-ryōri, the cuisine of the Buddhist temples, originated in Kyoto in the 13th century. More recent days have seen this vegetable dish-based cuisine becoming a major influence on great Michelin-starred chefs, starting with Alain Ducasse.

Fabio Bonavita

By Fabio Bonavita29 janvier 2021

In 2021, the origins of Shōjin-ryōri are still debated. Some historians believe that this traditional cuisine arrived in Japan with Chinese Zen monks in the 13th century. Others are convinced that it is rooted in the teachings of Buddha Siddhartha Gautama, who was born in Nepal in 563 BC, and that it arose around 675 in the Japanese archipelago. All, however, agree on one point: it was in the temples of Kyoto that it finally gained its footing. Its Buddhist origins explain the prohibition on killing a sentient creature for food. This cuisine therefore uses no products of animal origin. But some vegetables are also banned – like garlic, onion and scallions. Every meal must combine five flavors (sour, bitter, sweet, spicy and salty) and five colors (green, red, yellow, white and black).

Shōjin-ryōri aims to promote the balance and alignment of body and mind. (DR)

Accompanying the meditation

These rigid precepts are explained by the original mission of Shōjin-ryōri: to accompany the monks' meditation and to promote the balance and alignment of body and mind.

To continue reading this articles, subscribe now

CHF 10.- per month / CHF 99.- per year

Subscribe
  • Unlimited access to all paid content
  • Industry analysis you won't find anywhere else.
  • In-depth case studies on key business challenges.
  • Academic analyses, studies and publications written by professors and researchers from the Swiss Center for Luxury Research and some foreign universities.
  • Members-only events to grow your knowledge and network.

Share the post

Keep reading

High gastronomy: vegetarianism is booming
Food & Drink

High gastronomy: vegetarianism is booming

Ever increasingly available in star chefs’ menus, vegetarianism is not only about a few nicely prepared steamed vegetables. Far from that, it offers a land of endless creativity combining local ingredients and refinement.

By Fabio Bonavita

Food & Drink

Taipei: the temple of fusion gastronomy

If there was only one restaurant in Taipei, it would be Din Tai Fung. From a simple canteen serving Chinese ravioli, in a little over […]

By Fabio Bonavita

Register

Weekly Newsletter

Be notified of the latest publications and analyses

Register
  • About us
  • Newsletter
  • contact@luxurytribune.com

    Made by Antistatique