I’ll admit it — I’m pretty lax. Not that it’s something to brag about, but outside of the things I’m truly passionate about, I’m pretty relaxed in my approach to everything, including food. When it comes to fish, for instance, I’ll eat a whole mackerel from head to tail without leaving anything behind, which might also be a product of my ‘lax’ nature.
That said, even this lax person occasionally feels motivated. As whimsical as this may sound, I’d like to share recipes that even someone like me can enjoy making without much hassle.
Incidentally, the laid-back chef Mr. Akimizu has a fondness for Buddhism, particularly Esoteric Buddhism. Recently, when dining on shojin ryori (精進料理, Buddhist cuisine) at a temple lodge in Mount Koya, he experienced an overwhelming sense of contentment. Since then, though he doesn’t actually cook it, he has collected recipe books on shojin ryori to keep at hand. But then, he thought, ‘Why not give it a go since I have them?’—and that’s what led to this article.
What is Shojin Ryori?
Shojin ryori is a type of cuisine based on Buddhist teachings that excludes all meat and fish, as well as five pungent ingredients—spring onions, garlic chives, shallots, garlic, and ginger—that have strong flavours or odours. This approach goes beyond simply omitting these ingredients; it aims to cultivate spiritual discipline and self-refinement.
Some may look askance at the idea of making ‘snacks’ from shojin ryori, with eyes of disapproval. However, sake is often called ‘hannya-to (般若湯)’ — a marvellous elixir in itself. And so, what harm is there in pursuing ‘spiritual discipline’ with a bit of this wondrous medicine? All in good spirits, isn’t it, indeed!
So, here are three Shojin ryori appetizer recipes.
Dried Daikon Radish and Cucumber Salad
This is a very simple dish. The only ingredients are kiriboshi daikon (切り干し大根; dried daikon radish) and cucumber. However, it’s surprisingly delightful.
Kiriboshi daikon and cucumber salad recipe
・1 pack of kiriboshi daikon (about 50g)
・1 cucumber
・Sesame dressing, to taste
・Sesame oil, shichimi pepper, vinegar (optional)
For kiriboshi daikon, select the variety that is cut shorter, and simply use an entire pack as purchased—there’s no need for measuring or adjustments. Of course, feel free to add or reduce the quantity to suit your taste.
1. Rinse
Rinse the packet of kiriboshi daikon, which is sold dried. But there’s no need to be overly thorough about it.
2. Boil
Boil the rinsed kiriboshi daikon.
Leave a bit of crunch for a better texture. When the entire batch takes on a slightly translucent white, resembling raw daikon, that’s about right.
Kiriboshi daikon expands more than you think. If you underestimate the amount, you’ll end up with daikon puffed to nearly double its size, spilling out of the pot. It’s best to use a deep pot to avoid this.
3. Slice
Julienne the cucumber.
While the Kiriboshi daikon is boiling, cut the cucumber. There’s no need for the fussy task of uniform sizing that disregards the spirit of a laid-back cook. As long as it’s easy to eat and tastes good, that’s all that matters.
4. Squeeze
Drain the boiled Kiriboshi daikon and let it cool slightly. Once it’s cool enough to handle, squeeze it well. By the way, the boiling water from the daikon actually tastes quite nice.
5. Mix Everything
Put the Kiriboshi daikon, cucumber, and sesame dressing together in a bowl and mix well.
Finished. For a punchier flavour, you can add sesame oil, shichimi pepper, or vinegar as desired. Whether it’s appropriate to do this to shojin ryori, which should ideally have a gentle and mild taste, is a question we’ll set aside for now. For us beings entangled in worldly desires, it’s a way to make the dish more enjoyable and to deepen our gratitude for the ingredients.
Letting it sit for about 30 minutes allows the flavours to meld nicely. If time permits, I recommend resting it a little before eating.
It feels almost too easy to be true, but it’s genuinely delicious. Perfect when you just want a quick bite; this is a highly recommended recipe.
Now, on to the second dish.
Grated japanese yam served in a yuzu pot (柚子釜の山芋おろし)
This recipe is the most time-consuming of the bunch. However, it looks incredibly stylish, so I definitely want to share it with you.
Grated japanese yam served in a yuzu pot (For 2 servings)
・2 yuzu
・Japanese yam to taste
・Grated daikon radish to taste
・Nameko mushrooms to taste
・Shojin dashi to taste (精進だし; a vegetarian broth for Buddhist cuisine)
・Soysauce to taste
・Mirin to taste
・Aoi-sa (seaweed) to taste
There are many ingredients listed as ‘to taste,’ but the point is to adjust according to your preferences. You can change the amounts and ratios to your liking, and the quantity of yuzu can vary depending on its size. The daikon radish and Japanese yam shown in the following image are the amounts I purchased, but for this recipe, I actually used about one-fifth of each, so consider this as a rough guide.
1．Prepare the broth
Normally, several types of broth would be made, but sticking to the lax cooking style, I’ll make do with one type of broth, happo dashi (八方だし).
Mix 8 parts shojin dashi, 1 part soy sauce, and 1 part mirin, and bring the mixture to a boil.
That’s all for now. The ratios and quantities are fully adjustable to your preference. You can also add salt or sugar if desired.
In order to make ‘shojin dashi’, it is traditionally made using ingredients such as kelp, shiitake mushrooms, dried gourd strips, and soybeans. However, you can easily find ready-made versions in stores. Since these products are not always available everywhere, it may be worth asking a store assistant, especially if you’re in an area where it’s less common. In larger cities, you might even get a curious question like, “What is shojin dashi?” In such cases, it’s best to smile kindly and explain, rather than getting frustrated—it’s part of the joy of shopping for ingredients for shojin ryori.
2. Hollowing Out
Wash the yuzu lightly, then cut off the top with enough thickness to create a lid. Be sure not to waste the yuzu juice or flesh, as these can be used in other dishes or for making yuzu juice to enhance the flavours.
Use a spoon or similar utensil to gently scrape out the flesh, keeping close to the skin. The flesh should peel away easily in small pieces.
Be sure not to waste the yuzu juice or flesh, as these can be used in other dishes or for making yuzu juice to enhance the flavours.
3. Grate
Grate the japanese yam using a grater until it achieves a smooth, grated texture.
4. Simmer
Simmer the nameko mushrooms in the dashi you prepared in step 1.
The main goal is to season the nameko mushrooms. By simmering them directly in the dashi, you can also reduce the amount of washing up afterwards.
5. Mix and fill
Mix steps 3 and 4 thoroughly, then spoon the mixture into the yuzu hollowed out in step 2. Aim for a consistency that’s slightly thickened, making it easier to scoop and fill.
The quantity is up to personal preference, but if it’s too little, the dish will lack substance, and if it’s too much, it may overflow in the next step. Filling the yuzu about 80% full might be ideal. In the case of the amount shown in the image, I had a lot left over after filling the yuzu, and the excess was later turned into a soup.
6. Steam
Place step 5 into a preheated steamer and steam for 10 minutes.
7. Top
Once the steaming is finished, turn off the heat, then place grated daikon and, if desired, aosa seaweed on top to finish.
The dish incorporates ingredients such as yam, grated daikon, and nameko mushrooms, all of which are excellent for promoting digestive and liver functions, as well as aiding in the breakdown of fats. These ingredients make it an ideal snack to pair with alcohol. The fragrant aroma of yuzu infuses the contents, adding a pleasant touch to the overall experience.
The yuzu pot can be lightly washed and reserved for later use, perhaps in making jam, but it is also perfectly edible as is. You can enjoy it in whichever way you prefer.
The third dish is an excellent match for alcohol and requires minimal effort to prepare.
Marinated tofu
You simply spread miso on tofu and let it sit. This is the longest step in the recipe, but it is undoubtedly the simplest.
Marinated tofu Recipe
・ Firm tofu : 1 block
・Miso (any type, according to preference): to taste
The tofu in the picture is actually half a block, as it was on sale. However, the steps remain the same whether using a whole block or half.
1. Drain the tofu
Remove the firm tofu from its package and lightly drain off the excess water. Use a few sheets of kitchen paper to cover the entire surface of the tofu, then wrap it with newspaper for extra absorption.
The image shows the kitchen paper clearly to make it easier to understand, but it’s fine to wrap everything tightly. Since a lot of moisture can be absorbed, it might be a good idea to use several layers of newspaper for extra effectiveness.
2. Leave to Rest
Let the tofu sit in the fridge for about two hours to drain properly.
3. Spread
Spread the miso over the surface of the tofu.
Any type of miso can be used, and the amount should be enough to cover the tofu completely.
4. Wrap
Wrap the tofu (with the miso applied) in cooking paper or cling film to prevent any leakage. This will help contain the miso and keep it from spilling out.
5. Leave to Rest
Let the wrapped tofu sit in the fridge for about 2 hours.
6. Remove
Take off the kitchen paper or wrap, and gently remove the miso from the tofu’s surface.
Gently scrape off the miso using the flat side of a knife or similar tool to avoid breaking the tofu. If you let the tofu marinate for a longer period, the miso flavour will become stronger, so feel free to adjust the marinating time according to your preference.
Gratitude for the daily sustenance and all the connections we share
Here are three types of shojin ryori that can also be enjoyed as snacks. They are simple to prepare but offer a wonderfully rich flavour.
“Shojin ryori is a dish that requires time and care to make.” — I regret to say, I have not adhered to this.
“Shojin ryori is created with the belief that meals are an important part of spiritual practice, meant to express gratitude for daily sustenance and to purify the body once finished.” — Once again, I regret to say, I have not followed this either.
At the very least, when eating, I wish to remember this and strive to rid my mind and body of worldly distractions. I humbly receive this.
The recipes in this article are based on the following books, which were referenced and adapted by the author:
・’Zenkoji to Shukubo no Shojinryori (善光寺と宿坊の精進料理),’ supervised by Jogakusan Zenkoji (定額山善光寺) Gakushu Kenkyusha Co., Ltd (株式会社 学習研究社)
・’Koyasan no Shojinryori (高野山の精進料理),’ supervised by Koyasan Shingon Sect Kongobuji Temple (高野山真言宗総本山金剛峯寺), Gakushu Kenkyusha Co., Ltd. (株式会社 学習研究社)
・’Kamakura Fushikian no Shojin recipes : Shiki oriori no Iwaizen (鎌倉・不識庵の精進レシピ 四季折々の祝い膳),’ by Mari Fujii (藤井まり), Kawade Shobo Shinsha (株式会社河出書房新社)
This article is translated from https://intojapanwaraku.com/rock/gourmet-rock/64186/
