Shojin ryori was introduced to Japan alongside Buddhism, believed to have occurred around the year 552 AD by monks from Korea, according to the Nihon Shoki.
Shojin ryori is based on an austere yet nutritious diet, following the Buddhist precept of “not taking a life,” meaning no animals are sacrificed for consumption. Most preparations even exclude eggs, focusing instead on the cultivation and care of plants and vegetables. This is because Buddhists see plants as gifts of nature, which can be obtained through sunlight, water, and air, and they tend to with love and dedication. That’s why it’s called shojin ryori.
This cuisine respects the seasons and the vegetables of each time of year. Nothing is wasted—leaves and barks are often used to prepare broths and soups, and tofu and yuba are common ingredients.
This type of cooking is usually found in Buddhist temples, which are increasingly open to tourists. Japan has around 70,000 temples across the country.
An interesting fact is that this cuisine does not include garlic or onions, as consuming them would require “killing” the bulb, which goes against their religious principles.
https://allabout-japan.com/en/article/6513/
