Tag: Vegetarian

A vegetarian is someone who does not eat meat or fish. There are different types of vegetarians depending on whether they consume eggs or dairy products. For example, lacto-ovo vegetarians eat both dairy and eggs, lacto vegetarians eat dairy but not eggs, and ovo vegetarians eat eggs but not dairy. Vegans, on the other hand, avoid all animal-derived foods. Some people follow more flexible styles, such as pescatarians, who eat fish but no other meat, or flexitarians, who mostly avoid meat but may eat it occasionally.

People choose a vegetarian diet for many reasons, including health, disease prevention, environmental concerns, animal welfare, or religious beliefs. By avoiding meat and fish and focusing on plant-based foods like vegetables, fruits, legumes, nuts, and grains, vegetarians can enjoy a balanced and nutritious diet. Following a vegetarian lifestyle also offers the opportunity to explore diverse culinary traditions and experiment with creative ways of cooking and preparing food.

What is Inaka sushi?

A photo of Inaka sushi
The appearance of Inaka sushi

What Is Inaka Sushi?

Kochi’s Inaka sushi (pronounced inaka-zushi in Japanese) is a unique style of sushi that developed in the mountainous regions of the prefecture. Unlike typical nigiri sushi (pronounced nigiri-zushi), which highlights seafood, Inaka sushi is defined by topping vinegared rice with locally harvested vegetables and wild mountain greens.

Although Kochi Prefecture faces the Pacific Ocean and is known for its seafood, Inaka sushi originated in inland areas where fresh fish was scarce. It emerged from the ingenuity of mountain communities, who created special dishes using the ingredients they had on hand. At the time, rice was a precious commodity, and sushi was mainly prepared for special occasions such as weddings, funerals, and festivals. Compared to fish-based sushi, Inaka sushi was more affordable and kept longer, eventually becoming a staple in everyday life.

Representative Ingredients

The main ingredients of Inaka sushi are familiar staples in mountain villages:

Myoga (Japanese ginger): Boiled and pickled in sweet vinegar, myoga ginger highlights its refreshing aroma and vibrant color. It is traditionally prepared to welcome guests.

Ryukyu (taro stem): Also called hasuimo, this taro variety is eaten only for its stem, which has a crisp, satisfying texture. The stems are lightly prepared to maintain their crunch.

Konjac: In areas where fried tofu was not readily available, mountain communities used konjac as a substitute. The konjac is shaped into a pouch, cut, and simmered in a sweet-savory sauce to absorb flavor.

Shiitake mushrooms: Simmered with dashi, sugar, and soy sauce to enhance their natural umami. Some recipes also include small dried fish or finely grated raw fish for a simple, rustic flavor.

Bamboo shoots and zenmai (royal fern): Seasonal mountain vegetables that appear primarily in early spring.

Each ingredient is individually seasoned and placed on slightly sweet vinegared rice, then gently pressed. While visually similar to nigiri sushi, Inaka sushi’s charm lies in its mild flavor, which allows the natural taste of the ingredients to shine. Its colorful presentation—red myoga, green ryukyu, dark shiitake, and yellow bamboo shoots—reflects the vibrant hues characteristic of Kochi’s cuisine.

Seasoning and Vinegared Rice

Inaka sushi is made with slightly sweet vinegared rice, seasoned with a balanced mix of vinegar and sugar. The toppings are often simmered in a sweet-savory sauce, creating a gentle, rounded flavor profile. Rather than relying on strong saltiness or fatty richness, the dish is defined by the harmony of dashi and sweet vinegar. In Kochi, citrus fruits such as yuzu are sometimes added to the sushi vinegar, giving the rice a subtle aromatic note.

Role as Festive Food

Traditionally, Inaka sushi was prepared not for daily meals, but for special occasions such as festivals, celebrations, or visits from guests. The sight of community members arranging colorful sushi on large platters symbolizes the cooperative culture of mountain villages. Today, Inaka sushi can be enjoyed at local restaurants, farmers’ markets, and specialty shops throughout the prefecture, including around Kochi City, making it accessible for both locals and tourists.

Modern Significance

Inaka sushi is often plant-based, making it well-suited for vegans and vegetarians. However, its essence lies not in replacing fish-based sushi, but in the creativity and resourcefulness of mountain communities using local ingredients. As a “mountain sushi” distinct from ocean-based nigiri, Inaka sushi reflects the climate, landscape, and daily life of Kochi, representing a unique regional food culture.

What is Shojin Ryori?

A photo of Shojin ryouri
The appearance of shojin ryouri

What is Shojin Ryori?

When people hear “Shojin Ryori,” some might imagine a simple meal with just one soup and one dish. On the other hand, thanks to media coverage, others might picture luxurious, elaborate cuisine. Shojin Ryori began as the meals of Buddhist monks, which seem quite simple at first glance. However, dishes served as offerings to the Buddha or for special occasions—called “Hare” meals, traditional celebratory menus—can be elaborate enough to rival kaiseki cuisine at high-end Japanese restaurants.

This guide will help you understand the essence of Shojin Ryori and experience its depth firsthand.

What is Shojin?

The term “Shojin” (精進) comes either from Shoshojin (正精進), one of the Eightfold Paths taught by Shakyamuni Buddha to escape life’s suffering, or from Shojin, one of the Six Paramitas in Mahayana Buddhism.

  • Shoshojin in the Eightfold Path: Shoken (正見), Shoshiyui (正思惟), Shogo (正語), Shogyou (正業), Shomyou (正命), Shoshojin (正精進), Shonen (正念), Shojo (正定)

  • Shojin in the Six Paramitas: Fuse (布施), Jikai (持戒), Ninniku (忍辱), Shojin (精進), Zenjo (禅定), Chie (智慧)

The concept corresponds to the ancient Indian Sanskrit term “Virya,” meaning “the mental effort to abandon harmful deeds and cultivate good ones” or “the single-minded pursuit of the Buddha Way without distraction.” Though hard for most people to grasp, it basically means not being lax—to devote oneself wholeheartedly to Buddhist practice.

Shojin Ryori—the cuisine that developed to support the health of practicing monks—is more than just vegetarian food. It is part of spiritual cultivation. Its purpose is not to indulge the taste buds, but to purify the mind and body and support practice. Every aspect—from ingredient selection and cooking methods to presentation and the act of eating—is an extension of the practice itself.

The Five Precepts (Gokai)

Shojin Ryori is rooted in the Five Precepts (五戒) that monks and Buddhists follow:

  1. Fuseshokai（不殺生戒）: Do not harm living beings → no meat or fish

  2. Fuchutoukai（不偸盗戒）: Do not steal

  3. Fujainkai（不邪淫戒）: Avoid improper sexual conduct

  4. Fumougokai（不妄語戒）: Do not lie

  5. Fuonjukai（不飲酒戒）: Do not drink alcohol

Many Zen temples also have signs at their gates warning, “No entry for those consuming strong-smelling vegetables or alcohol (不許入葷酒山門).” These pungent vegetables—garlic, leeks, shallots, onions, and chives—along with alcohol, are avoided because they can hinder spiritual practice.

What is Gokun (五葷)?

Shojin Ryori avoids:

  • Birds, beasts, fish, and shellfish

  • The five pungent vegetables (garlic, leeks, shallots, onions, and chives)

Instead, it focuses on vegetables, beans, tofu, seaweed, and grains. Flavor, texture, and appearance are carefully balanced through cooking techniques and presentation. In short, Shojin Ryori is more than just meat-free cuisine; it is food designed to calm the mind and support spiritual practice. Originating in Mahayana Buddhism, it spread from India to China, Korea, and Japan.

Historical Development in Japan

Shojin Ryori began as a simple, austere diet guided by religious taboos. Over time, Japanese culinary sensibilities transformed it into a refined cuisine with vegetables as the stars of each dish.

From the Kamakura period onward, influenced by Zen Buddhism, Shojin Ryori became more sophisticated. Broths incorporated kombu and dried shiitake mushrooms, and soy-based items like goma tofu (sesame tofu), yuba (tofu skin), and ganmodoki (fried soybean patties) flourished. Techniques were refined to maximize umami, texture, and visual appeal—all without animal ingredients.

Shojin Ryori also influenced the development of kaiseki cuisine in the tea ceremony, becoming a cornerstone of Japanese culinary tradition. Today, its legacy continues primarily in Kyoto, in temples and specialty restaurants.

Modern Practice and Tourist Experience

Over time, meals consumed by laypeople during Buddhist ceremonies or celebrations also came to be called “Shojin Ryori,” broadening its meaning.

Today, Shojin Ryori is recognized not just as a religious practice but also as the origin of vegan and plant-based cuisine. Its true essence lies in honoring life, calming the mind, and harmonizing with nature, not merely following dietary restrictions.

Visitors can also enjoy Shojin Ryori as a tourist experience, such as Shojin Kaiseki at temple lodgings. These visually striking, multi-course meals—featuring tofu, vegetables, and seaweed prepared in various ways—offer a unique cultural experience enjoyed by visitors.

Staying at historic sites like Koyasan provides an opportunity to experience the spirit of ascetic practice and Japanese Buddhist culture through Shojin Ryori.

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