We had Shojin Ryori (精進料理) dinner served in our room at Ichijoin (高野山 一乗院), a “Shukubo” (宿坊 – Temple Lodge) in historic Koyasan, Wakayama (和歌山県高野山), a UNESCO World Heritage Site. Shojin Ryori (精進料理) is a traditional vegan (although some are vegetarian) Buddhist devotional cuisine that has been perfected by Monks through the years (over 1400 years, to be a bit more precise.)
Most of the courses were served at once, and explanation of each dish was done somewhat out of order (to prevent having the camera to pan for long distances), so I’ve labeled each dish (in both English and Japanese) in the order in which they were explained by our room attendant (a very nice Monk named Sendo-san/Mr. Sendo.)
COURSE 4 – OTSUKURI (お造里 – Raw Dish):
* Kumiage Yuba (汲み上げ湯葉 – Earliest havested Yuba Tofu skin)
– Kingyoso (キンギョソウ – Common Snapdragon)
– Shimadofu (島豆腐 – Shimadofu originates from Okinawa, and is made from squeezing water out of raw soymilk before boiling)
COURSE 3 – HIRAWAN (平椀 – Shallow and flat bowl):
* Hamadaya Gomadofu (濱田屋 胡麻豆腐 – Sesame Tofu, a Koyasan specialty.
COURSE 1 – SAKIZUKE (先付け – Appetizers):
* Fuki to Zenmai no Kurozome (蕗とぜんまいの黒染め – Fuki Butterbur plant and Asian Royal Fern flavored with Sesame sauce)
– Rikyu-fu (利休麩 – Sweet fried Wheat Gluten)
– Ninjin (人参 – Carrots)
– Sudori Myoga (酢とり茗荷 – Japanese Ginger soaked in vinegar sauce)
– Hama Bofu (浜防風 – Wild blanched Japanese plant that grows along the coast)
COURSE 2 – HASSUN (八寸 – Seasonal platter):
* Kumiage Yuba Sansho (くみあげ湯葉山椒 – Yuba Tofu Skin Membrane flavored with Japanese Sansho Peppers)
– Kinome (木の芽 – Young Leaves of a Sansho Plant)
* Karashi Renkon (辛子蓮根 – Lotus Roots flavored with Karashi Mustard)
– Kinzanji Miso (金山寺味噌 – Kinzanji Miso Red Soybean Paste)
* Koshin Daikon (紅芯大根 – Watermelon Radish)
* Tofu to Kikurage no Matsukaze, Keshi no Mi (豆腐と木耳の松風, ケシの実 – Savory Cake of Tofu and Wood-ear Mushrooms with Poppy Seeds on top)
* Mekyabetsu (芽きゃべつ – Brussel Sprout)
* Shiromame (白豆 – White Beans)
* Aka-fu (赤麩 – Wheat Gluten)
* Isozushi (磯寿し – Sushi made with Konbu Sea Kelp)
* Beets (ビーツ)
* Edamame (枝豆)
* Kyarabuki (伽羅蕗 – Fuki Japanese Butterbur simmered in soy sauce)
COURSE 9 – SUIMONO (吸物 – Clear Soup):
* Kenchin-yose Tofu (けんちん寄せ豆腐 – Steamed vegetables wrapped in Tofu)
– Kaga Kyuri (加賀胡瓜 – Giant Cucumbers from Kaga in of Ishikawa Prefecture)
– Bomyoga (棒茗荷 – Japanese Ginger from Tochigi)
– Miyuzu (実柚子 – Yuzu Japanese Citrus)
COURSE 8 – KOUNOMONO (香の物 – Pickled Vegetables):
* Bettarazuke (べったら漬 – Pickled Daikon Radish)
* Aka Shibazuke (赤柴漬け – Pickled Eggplant with Purple Shiso)
* Konbuzuke (昆布漬け – Pickled Konbu Sea Kelp)
COURSE 5 – HIYASHI-BACHI (冷やし鉢 – Chilled, lightly cooked vegetables served in Summer):
* Marunasu to Shiro Zuiki no Yoshino-ni (丸茄子と白ずいきの吉野煮 – Round Japanese Eggplant and Taro Stem boiled using Kudzu (Japanese Arrowroot Powder))
– Paprika (パプリカ)
– Okra (オクラ)
– Kinome (木の芽 – Young Leaves of a Sansho Plant)
COURSE 7 – SUNOMONO (酢の物 – Vinegared Dish):
* Aspara to Awabi Take no Isobe Su-gake (アスパラとあわび茸の磯辺酢掛け – Asparagus and Bailingu Oyster Mushrooms flavored with Vinegared Nori Seaweed)
– Myoga (茗荷 – Japanese Ginger)
COURSE 6 – SHIIZAKANA (強肴 – Small, savory dish designed to be eaten with Sake):
* Mushi Nasu (蒸し茄子 – Steamed Japanese Eggplant)
– Yanagi Matsutake (柳松茸 – Yanagi Matsutake Mushrooms)
– Sandomame/Ingen Mame (三度豆/隠元豆 – Common Beans that can be harvested 3 times a year)
– Gomadare (胡麻だれ – Sesame Sauce)
COURSE 10 – MESHI (飯 – Rice Dish):
* Aka Mai Hijiki Gohan no Iimushi (赤米ひじき御飯の飯蒸し – Steamed Red Rice with Hijiki. Hijiki is a dark brown seaweed that grows on rocky coastlines)
– Matsunomi (松の実 – Pine Nuts)
– Yukari (ゆかり – Shiso Red Perilla leaves pickled with Umeboshi pickled Ume fruit)
– Shirogoma (白胡麻 – White Sesame)
– Edo Shoga (江戸生姜 – Edo Tokyo Leaf Ginger)
COURSE 11 – ABURAMONO (油物 – Fried Dish):
* Koyadofu no Fry (高野豆腐のフライ – Fried Koyadofu. Koyadofu is a frozen-dried Tofu)
* Shiitake to Tomorokoshi no Nishin-age (椎茸とトウモロコシの二身揚げ – Fried Shiitake Mushrooms with Corn)
* Manganji Togarashi (万願寺唐辛子 – Manganji Chili Pepper
* Shishito (ししとう – Shishito Pepper)
– Yukari Shio (ゆかり塩 – Red Shiso with Salt seasoning)
COURSE 13 – YAKIMONO (焼き物 – Grilled Dish):
* Nemagaritake (aka. Chishimazasa) no Miso-yaki (根曲がり竹/チシマザサの味噌焼き – Bamboo Root grilled with Miso Red Soybean Paste)
– Shishito Yaki Bitashi (ししとう焼き浸し – Grilled then marinated Shishito Peppers)
– Ume Miso (梅味噌 – Ume Fruit-flavored Miso Red Soybean Paste)
COURSE 12 – OHIRA (大平):
* Yuba Nyumen (湯葉にゅうめん – Somen Noodles in Hot Soup with Yuba Tofu Skin)
– Horenso (法連草 – Spinach)
– Umeboshi (梅干 – Pickled Ume Fruit)
– Tororo Konbu (とろろ昆布 – Tororo Konbu is dried Konbu Sea Kelp that has been soaked in vinegar for a day before being shaved into thin and ling flakes, then dried.
COURSE 14 – MIZUMONO (水物 – Fruit-based Dessert):
* Melon (メロン)
* Sakuranbo (さくらんぼ – Cherries)
* Blueberry (ブルーベリー)
Alo Japan.