Japan＊s vegan temple food, sh身jin ry身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身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身jin ry身ri (儕筳蹋燴), indicate this almost 1,000-year-old vegan repast is rooted in following one＊s ※pure heart.§ In its full glory, sh身jin ry身ri consists of a multicourse seasonal plant- and legume-based meal that often features foraged wild herbs. Like its more elegant counterpart, kaiseki ry身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身jin ry身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 〞 such as aemono (sauce-dressed), nimono (simmered) or yakimono (grilled) 〞 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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