Fourteenth International Conference on Food Studies

Abstract

Residing in Europe for more than a decade, particularly in Belgium, I managed a Japanese restaurant and have been actively involved in the promotion of Japanese food products. Despite the widespread popularity of Japanese cuisine across Europe, articulating a comprehensive definition of Japanese culinary traditions often proved challenging. Motivated by this ambiguity, I embarked on a journey to delve deeper into the essence of Japanese cuisine and its associated food culture. Along this exploration, my interest gravitated towards Shojin Ryori, the vegetarian cuisine traditionally served in temples. Introduced to Japan in the late 13th century, Zen Buddhism revolutionised perceptions of cooking and eating, infusing these practices with ascetic significance. The rejection of the aristocratic, elegant lifestyle of the past by the samurai class paved the way for the widespread adoption of Zen teachings, which emphasized simplicity, discipline, and practicality. As the teachings of Zen Buddhism spread, vegetarian cooking also developed significantly. Zen culinary philosophy emphasises the utilisation of seasonal, locally-sourced vegetables. How is this put into practice? Through immersive experiences at a Rinzai Zen temple in Usuki, Oita, I had the privilege of partaking in authentic Shojin Ryori meticulously prepared by an 83-year-old monk during both summer and winter seasons. By scrutinising the nuances in ingredient selection, preparation techniques, and serving traditions across seasons, this paper explains the profound embodiment of Zen teachings within Shojin Ryori.