Shōjin cuisine

Shōjin cuisine is a traditional Japanese vegetarian料理 developed by Buddhist monks, emphasizing simplicity, balance, and natural flavors. It excludes meat, fish, and strong seasonings, focusing instead on seasonal vegetables, tofu, and grains. The preparation highlights subtle taste and visual harmony, reflecting principles of mindfulness and respect for nature. Often served in Buddhist temples, it promotes health, spiritual practice, and ethical eating, embodying the philosophy of living harmoniously with the environment.