In the 6th century AD, Buddhism arrived in Japan through Korea, and in subsequent centuries, various sects from China also entered Japan. Buddhism was well received by both the common people and the elite. Buddhist monasteries were established throughout the country, and monks promoted literacy, general education, and the arts. They also gained political and economic power and introduced Buddhist cuisine called Shojin-Ryori.
The Buddhist term Shojin is related to self-discipline for spiritual progress. Ryori means cooking. Buddhists practice a vegetarian style of cooking, free of animal flesh, out of respect for life, with the goal of achieving a perfect mental state; it is also a way of cooking that respects the environment. This culinary style was popularized by the Zen sect, and nowadays many ingredients and foods used in Shojin-ryori are well known and widely used, such as miso, tofu, and other soy-based products.
In Shojin-ryori cuisine, five different cooking techniques are employed: grilling, steaming, frying, and dressing with vinaigrette or sauce. It is also considered important to balance the five tastes: salty, sweet, sour, bitter, and spicy; and to aesthetically combine the five colors of the ingredients: red, green, yellow, black, and purple.
This culinary tradition is regarded as the mother of Japanese haute cuisine and forms the basis of Kaiseki-ryori, which is used in tea ceremonies.
