Shojin ryori, temple vegetarian meals
You want the temple meal experience, and you want to know what is actually on the tray.
Shojin ryori is Buddhist vegetarian cuisine, served at temples and in some restaurants. It is made from vegetables, tofu, grains and sea vegetables, and avoids meat and fish. The meal is a set of small dishes served in a quiet, orderly way.
What is on the tray?
A typical set has rice, soup, pickles and several small seasonal dishes. Sesame tofu, simmered vegetables and tempura are common. Portions are modest and the flavours are gentle, so many guests find them light after a long day.
Why does it matter for a Malaysian traveller?
Shojin ryori suits vegetarians and anyone curious about temple life, and it is a highlight of an overnight temple stay. Read our Koyasan temple stay planning and temple stay preparation guides for the full routine.
Vegetarian does not automatically mean halal. Mirin, sake and fish-based stock can still appear in the seasoning, so check every ingredient. Our guide on halal-aware meal requests shows how to phrase the request. For a place where this is part of the stay, see Koyasan.
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