Shojin(soul cleansing) Ryori (cooking) is a traditional, yet modern, even futuristic, Japanese vegetarian cuisine worthy of boasting to the outside world.
Shojin Dojo aims to become the center for proliferating and advocating the art and spirit of Shojin Ryori.
There is an increasing sense of urgency to eat healthily at the same time aspire for a sustainable environment. We believe Shojin Ryori’s philosophy and
technique, although little known outside Japan, can play a major role solving today’s multitude of problems; threats to fundamental elements of our well-being such as health, environment, family,
community, children’s diet, women’s education, food safety such as false labeling, and so on. Shojin Ryori has potential to lead the way to a whole new way of eating that may contribute to
right the wrongs.
Those with keen senses have already noticed the flaws of diets consisting of mainly meats and fish in areas ranging from health, environment to logistics and have
shifted towards vegetable centered diets. A renowned (Michelin) three-star chef (name if possible) has abandoned meat intensive menus and is experimenting with vegetarian
It’s not just about professionally prepared meals. The food the eaten at home in today’s commercialized society is mass produced, pre-prepared and in the end,
thrown out as waste. Health deteriorates and communication at the dinner table dwindles. This is a trend prominent in cities in developed nations. People cut corners and consume
products that are manufactured by a faceless, placeless someone. People think less about what they put in their mouths and as a result, impede their health―cancer and weight related
illnesses are on the rise. The human race has stupidly created a food crisis that needs to be addressed immediately.
As a base, Shojin Dojo has chosen San Francisco with its phenomenal natural environs and its abundance of insightful persons. We endeavor to establish a
foundation for “Shojin (soul cleansing)” as a lasting legacy for humankind here in sync with this idyllic location. By doing so, we believe we can help solve the myriad of problems
We would like to invite you to the healthy and spiritually rich world of Shojin. We shall be relentless in concurring with our herbaceous ingredients.
We shall treasure the preparation process as this adds warmth and grace to the meals. For this reason, we shall avoid electric appliances such as microwave ovens, food processors and
electric rice cookers. We shall not shy away from time consuming labor. That extra effort allows us to communicate with our ingredients and congregate our soul into the meal.
Such process can’t be harmful. This simple process of taking the time and facing the ingredients directly allows inner growth of the soul and possibly the eventual salvation of society as a
Although Japanese cooking is already popularized worldwide, what is available is unfortunately far from authentic. The main cause is because the Japanese
people themselves have been slack in educating and passing down properly the philosophy and techniques of Japanese cooking through the generations. We have an obligation to convey the art
of Shojin to future generations so as to never repeat such mistakes.
This obligation should be carried out by a viable business and not just as charity or philanthropy. A restaurant business that recognizes the value of
authentic Shojin and actively works toward gaining community support for Shojin ways is one way to achieve this goal.
In addition to the restaurant business, we shall advocate a total lifestyle centered around Shojin Ryori which is based on the Zen--a philosophy with unlimited
possibilities--way of thinking. Empowering people through learning about vegetables, educating people about vegetables and Shojin Ryori so that they become someone who can do good to the
world, enlightening the whole community through healthy ways of Shojin Ryori―the possibilities are limitless. Cooking then becomes ascetic training, it becomes joy, it becomes life
We don’t want to limit Shojin Dojo to food. It is imperative that we introduce and interact with the culture that surrounds and derives from Shojin
Ryori. The roots of a cuisine are correlated with agriculture, religion and also the arts of the people. Collaboration of food with other cultural aspects has historical
backgrounds and is also essential in the appreciation of both in the future.
Feb 4, 2019