Shojin Ryori is Japan’s traditional Buddhist cuisine, a type of fine dining that is naturally vegan without alliums. Although Kyoto is full of Buddhist temples, shojin ryori is not so common, likely due to the level of skill needed to make it. This place serves the authentic experience in a tatami dining hall. The dishes also change with the seasons as it’s meant to balance and harmonise the body with nature. Thus for summer, there’s cucumber and the food wasn’t very hot. . 🌱Shigetsu (inside Tenryu-ji temple, Arashiyama.) . We had: - white Japanese rice - pickled plum and ginger flower, lightly seasoned konjac, stewed wintermelon, steamed sweet potato, white bean mochi - cucumber and Japanese seitan (ofu) tossed in sesame paste (not tahini) - braised ofu and yuba (beancurd skin) with long beams and shiitake - pickled radish - black sesame tofu with wasabi and soy sauce - cold soybean soup with potato - baked miso eggplant - Hokkaido melon . I won’t recommend shojin ryori to those who prefer very strong flavours. The core idea of this cuisine is to use quality ingredients & careful methods to bring out the plant’s original flavours with just enough umami. Thus the salt and oil levels were perfect, and surprisingly the amount was good despite the tiny portion of rice. Great attention to detail is evident, eg how they tied the mochi up in a way that’s so easy to open. Something worth experiencing once if you love exploring vegan food from different cultures.
We are grateful for each and every one of you that take time out of your day to come out and be the change. Tonight we were able to stop and bear witness to two egg laying trucks - both coming from the United States (one from PA the other Ohio). None of this is possible without you. If you can’t show up, speak up, share posts, educate others in your life about what goes on every single day. Education and love goes a long way.