Â鶹´«Ã½ vegan temple food, sh¨jin ry¨ri, is rooted in hundreds of years of tradition. It is unselfconsciously light, flavorful and utterly delicious. Even dedicated carnivores will come away from a sh¨jin meal not mourning the lack of meat or fish, but feeling satisfied and well-fed in both mind and spirit.
The Japanese characters for sh¨jin ry¨ri (¾«ßMÁÏÀí), indicate this almost 1,000-year-old vegan repast is rooted in following one¡¯s ¡°pure heart.¡± In its full glory, sh¨jin ry¨ri consists of a multicourse seasonal plant- and legume-based meal that often features foraged wild herbs. Like its more elegant counterpart, kaiseki ry¨ri (upscale Japanese cuisine, originally tied to the tea ceremony), there is a prescribed flow and mandate for what types of dishes make up a sh¨jin ry¨ri meal.
It¡¯s traditionally served in red or black lacquer bowls on trays with zen (small feet). Zensai (small bites) share one plate, while the other dishes ¡ª such as aemono (sauce-dressed), nimono (simmered) or yakimono (grilled) ¡ª come in lidded dishes the diner then unveils. To close, kanmi (a last light, often fruit-based bite) is served with tea. This method of cooking has an inherent restraint, but that does not mean the food lacks substance. It¡¯s a kind of mindful meal that showcases veganism at its very best.
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