Japanese Vegetarian Cooking

Vegetarian cooking in Japan was established by buddist monks in the Kamakura era. Cooking methods and detaied rules were set up at that time.

  • Vegetables with strong smell such as leek, green onion and garlic should not be used.
  • Spices with strong stimulating effect should not be used.
  • Five cooking methods – raw, boil, grill, fry and steam.
  • Five seasonings – sweet, mild spicy, sour, bitter and salty.
  • Five colours – red, white, green, yellow and black ingredients used in the menu.
  • Minimum wastage of ingredients used.

Below are examples of Japanese vegetarian meals.

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