A Taste of Enlightenment
One Traveler’s Culinary Pilgrimage to Koyasan
The mountain air was crisp, and a gentle mist hung over the ancient stone path as he approached Koyasan, his backpack light but his heart heavy with anticipation. He wasn't just there for another travel experience—he was searching for something deeper, a connection to spirituality that transcended words.
Shojin ryori, the Buddhist vegetarian cuisine, had been calling to him long before he set foot in this sacred mountain town. More than just a meal, it represented a philosophy—a way of living that respected every ingredient, every moment, every breath.
At Hanabishi, a restaurant steeped in over a century of culinary tradition, he discovered a world far removed from his previous understanding of food. The meal arrived on three separate trays, a symphony of twelve dishes that told a story of mindfulness and respect.
The first course, a delicate plum aperitif, set the tone. Each subsequent dish was a revelation. The Goma Tofu, a signature dish, was nothing like the tofu he knew. Made from arrowroot powder and ground sesame seeds, it was silky and creamy, with a subtle roasted flavor that whispered rather than shouted. The light soy dressing barely touched its surface, allowing the pure essence of the ingredients to shine through.
What struck him most was the intentionality behind each preparation. The monks who developed this cuisine understood that cooking is an act of meditation. Every vegetable, every grain was treated with reverence. They used minimal seasonings, allowing the natural flavors to emerge—simmered, deep-fried, roasted, steamed, or served raw.
The evening meal was even more profound. A paper hotpot arrived, filled with two types of tofu—one silky, the other a unique freeze-dried Koyadofu. This special tofu, dried in mountain sheds after being frozen in winter, transformed into something almost meat-like, tender, and full of flavor.
He learned that shojin ryori was never just about abstaining from meat. The term "Shojin" itself means spiritual discipline. Each dish embodied principles of balance: five cooking methods, five tastes, five colors. It was a culinary mandala, a complete sensory meditation.
As he savored each carefully prepared morsel, he realized his journey was about more than finding spiritual enlightenment—it was about understanding connection. Connection to the earth, to tradition, to the careful hands that prepared this meal, to the very moment he was experiencing.
The meal ended, but the sensation lingered. He had come seeking something undefined and left with a profound sense of peace. In Koyasan, he discovered that enlightenment doesn't always come through grand gestures, but sometimes through something as simple and profound as a perfectly prepared meal.
Experience Shojin Cuisine Firsthand
Discover this and other ancient Koyasan recipes at JACCC’s Ask the Mountain for the Menu – a Hanabishi restaurant Pop-up. Savor seasonal ingredients with healing properties, carefully served by monks to elevate both body and mind. This unique event offers more than just a meal – it's a journey into Japanese temple culture, featuring guided meditation from Koyasan and Wakayama Prefectures. Don't miss this rare chance to taste centuries of wisdom.
Limited tickets are available – book now for an unforgettable culinary experience!