Shōjin ryōri, or “devotion cuisine,” is the vegetarian diet adopted by Buddhist monks in accordance with the principle of ahiṃsā, a Sanskrit word meaning “nonviolence” or “compassion for all living things.” There are two types of cuisine that fall under the category of shōjin ryōri: the daily meals of monks-in-training and the luxurious, multi-course meals offered to temple guests. Both are vegetarian and emphasize fresh, natural flavors. However, the monks’ regular meals are prepared entirely from items received through donations or harvested from fruits, vegetables, and nuts they grow or collect themselves. Nothing is purchased. This self-sufficient lifestyle, combined with a strict minimization of waste, has enabled monasteries to endure even during difficult times.

In contrast to the austere meals eaten by monks, the shōjin ryōri served to guests is a display of culinary artistry. The dishes are presented on vivid scarlet lacquerware and arranged on a scarlet tray. There may be three, five, seven, or more dishes, but the meal always consists of an odd number.

Each meal balances the five flavors—sweet, sour, salty, bitter, and umami—by including a food representing each. These dishes are arranged with attention to both flavor and color, incorporating ingredients of red, green, white, black, and yellow. These five colors symbolize the Five Buddhas of Wisdom (godai nyorai) and appear in other Buddhist contexts, such as mandalas and prayer flags. Within shōjin ryōri, they are believed to provide complete nutrition.