Shojin Ryori: Koyasan's Buddhist Vegetarian Cuisine

Koyasan, the mountain temple complex founded in the 9th century as the center of Shingon Buddhism, is one of the best places in Japan to eat shojin ryori — traditional Buddhist vegetarian cuisine that avoids meat, fish, and pungent vegetables like garlic and onion under Buddhist dietary principles. Some temples on the mountain offer shukubo, temple lodging that includes shojin ryori meals, giving visitors a genuine rather than performative version of the cuisine.

The signature dish most associated with Koyasan is gomadofu, a sesame-based 'tofu' made from ground sesame and kudzu starch rather than soybeans, with a dense, custardy texture very different from regular tofu. A shojin ryori meal is typically a set of small, carefully arranged dishes rather than one large plate, meant to be eaten slowly; if you're staying overnight at a temple, meal times are usually fixed, so confirm timing and any dietary needs in advance.