Buddhism-Influenced Vegetarian Cuisine

On the Asian Menu

Gluten and tofu are both veryversatile materials because they canbe manufactured into various consistencies and textures. With the proper seasoningand flavor, they can mimic various kinds of meat quiteclosely.  

Buddhism in North America is widely associated with vegetarianism, although there are not any universal rules for what food is permitted and what is not in Buddhism. The association of vegetarianism with Buddhism developed because the key principles of Buddhism include ahimsa, or nonviolence, and the avoidance of suffering.

For example, although Theravada Buddhists in Southeast Asia are not generally vegetarian, their daily meals may not include much meat. As more Westerners begin to practice Buddhist principles and more Buddhist immigrants settle in North America, Buddhist vegetarian restaurants have prospered, offering devotees and secular vegetarians an opportunity to consume food that exemplifies the Buddhist principle of nonviolence. Chefs who practice Buddhism may prepare vegetarian feasts for events such as meditation retreats, and cater meals for vegetarians and health-conscious diners.

Buddhist cuisine is known as zhai cai among the Chinese, whose food has long been affected by Buddhism. In fact, there is an entire line of Chinese vegetarian dishes that have been developed over the last 2,000 years. What's even better for vegetarians in America and China alike is that many Chinese restaurants specialize in Buddhist food. There are even some restaurants that have an entirely vegetarian menu yet incorporate mock “meats” that resemble meats found in common Chinese dishes into their entrees.

Buddhist vegetarian chefs are extremely creative in imitating meat using gluten, tofu, agar and other plant products. Gluten and tofu are both very versatile materials because they can be manufactured into various consistencies and textures. With the proper seasoning and flavor, they can mimic various kinds of meat quite closely. Many fermented soy products can provide a meaty flavor.

Chefs can make anything from fake chicken and beef to imitation squid and lobster. The only catch is that these restaurants tend to sell their meals at a slightly higher price than your run-of-the-mill Chinese restaurants. Buddhist vegetarian restaurants can be profitable businesses because the material cost is much less expensive than meat, but dishes are usually priced similarly to the real thing.

Buddhist cuisine is not necessarily vegan. Many vegetarians allow milk and (unfertilized) eggs in their diet, but more strict followers do not. Such beliefs are partly due to objections about the environment in which the animals producing such products are raised. Some Buddhist vegetarians, particularly those from China and Vietnam, also don't eat dried lily stems, onions, chives, garlic or leek, which are referred to as wu hun, or the “five spices.”

Shojin Ryori was brought into Japan via China and Korea along with the introduction of Buddhism. It has settled into the Japanese way of cooking, which is different from China or Korea, and a unique cooking style with practical and refined skills has been developed.
The word Shojin means a devotion to pursuing a perfect state of mind, banishing worldly thoughts and making efforts to keep striving for limitless perfection at each stage. In this way of thinking, to prepare Shojin Ryori itself is a part of the practice of Buddhism. The present-day perception of Shojin Ryori refers to a vegetarian diet, although this is only a narrow interpretation after considering the Buddhism background.

Up to the early 20th century, Japanese dietary habits were unified with nature, and both vegetables and animal meat were included in their daily meals. However, as the Western style of cooking gains popularity in modern times, Shojin Ryori becomes less practiced. Nevertheless, Japanese cooking now gets worldwide attention because it offers healthy and well-balanced meals, and Shojin Ryori is recognized in that ideal style.

Some East Asian Buddhist cuisines differ from normal vegetarian cuisine in one aspect, which is avoiding the killing plant life. Therefore, in the strictest sense, no root vegetables – such as potatoes, carrots or onion – are to be eaten because it results in the death of vegetables. When this stricter version of the diet is practiced, on special occasion, ingredients such as beans or fruits are used.

Vegetables, especially soybeans and nuts, are the main ingredients in many Buddhist dishes and are prepared according to the season. In spring, the new sprouts that shoot out; in summer, the well-grown green leaves; in autumn, the nature-blessed fruit and nuts; and in winter, roots that warm the body from the core. In this manner, following the natural order of seasonal ingredients, the menu is already made out.