和歌山県·郷土料理
Shojin Ryori of Koyasan
A dining experience steeped in 1,200 years of history: this is the Shojin Ryori served at the temple lodgings of Koyasan. In accordance with Buddhist teachings, no meat or fish whatsoever is used. Instead, local seasonal vegetables and grains are meticulously prepared, dish by dish, with great care. Smooth sesame tofu, Koya-dofu (freeze-dried tofu) infused with dashi, and seasonal simmered dishes—while appearing simple at first glance, the natural sweetness and umami of the vegetables emerge with every bite, quietly satisfying even the soul. There is something truly exceptional about enjoying a meal amidst the pure air following morning services. It commands a sense of mindfulness, making one realize what it truly means to face ingredients with sincerity. We invite you to stay at a temple lodging at least once and slowly savor a steaming Shojin feast.
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