Shojin ryori is a traditional vegetarian cuisine that originated from the Buddhist temples in Japan.

Translated as “food of devotion”, it incorporates the Zen training of achieving a mental state of peace and tranquility in order to create simple recipes with careful cooking processes at home.

The main essence of shojin cooking is to use ingredients by the seasons, to extract the best flavours and optimum nutrition. All ingredients used are pure, like whole vegetables or ones obtained from plant sources.

Like in Traditional Chinese Medicine, the way a shojin meal is prepared is associated with the five main elements in nature: Wood (spring), fire (summer), earth (late summer), metal (autumn) and water (winter). Through the process of cooking and eating a shojin meal, one will be able to achieve a harmonious balance.

Much attention is placed on the presentation of a shojin meal setting where a variety of dishes is prepared, as much as possible, to offer different flavours and multiple colours. Artificial colourings and flavourings are avoided.

Central to shojin cooking and enjoyment is to make sure not to waste any of the ingredients. All of the food prepared should be consumed fully and nothing edible should be thrown out.

Chawanmushi is a classic Japanese steamed egg custard served in a tea cup. Using this method of steaming, this recipe substituted the egg with kabocha and tofu to achieve a soft, smooth texture with rich umami.

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