Shōjin Ryōri: The Plant-Based Buddhist Cuisine with a Long-Standing Home at a Kamakura Temple

The Kenchōji meditation hall where the monks train. It is a sacred space forbidden to outsiders. (© Harada Hiroshi)

A breakfast of unflavored rice porridge, takuan, and umeboshi. Monks bring their own utensils to the dining hall. (© Harada Hiroshi)

A lunch of rice cooked with barley, fried eggplant, miso soup with daikon, and pickles. (© Harada Hiroshi)

Dinner of rice gruel made using leftovers from lunch, kinpira of stewed burdock root and carrot, and pickles. (© Harada Hiroshi)

The yotsugashira tray. It is served with cold soup. (© Harada Hiroshi)

Tenshin’an, in front of the Kenchōji gate, serves traditional kenchinjiru. The lacquerware bowl is decorated with Head Priest Yoshida’s handwriting. (© Harada Hiroshi)

The windows look out onto the temple’s meditation hall. It is a stunning view. (© Harada Hiroshi)

The shop also serves curry and desserts made from locally sourced ingredients. It is well worth a visit after offering a prayer. (© Harada Hiroshi)