Buddhist cuisine is an East Asian cuisine which is followed by some believers of Buddhism. It is primarily vegetarian, a manifestation of the general Buddhist precept of ahimsa (non-violence).
The origin of "Buddhist food" as a distinct sub-style of cuisine is tied
to monasteries, where one member of the community would have the duty
of being the head cook and supplying meals that paid respect to the
strictures of Buddhist precepts. Temples that were open to visitors from
the general public might also serve meals to them and a few temples
effectively run functioning restaurants on the premises.
In Japan, this practice is generally known as shōjin ryōri (精進料理, devotion cuisine), and served at many temples, especially in Kyoto.
A more recent version, more Chinese in style, is prepared by the Ōbaku school of zen, and known as fucha ryōri (普茶料理); this is served at the head temple of Manpuku-ji,
as well as various subtemples. In modern times, commercial restaurants
have also latched on to the style, catering both to practicing and
non-practicing lay people.
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