Shojin Ryori is a Japanese vegetarian cuisine that was originated from Zen temples and was popularized in the 13 th Century. “Shojin” means vigour or energy and “Ryori” means cuisine. Presented in its simplistic Zen setting, it has an alluring gourmet taste that draws out the natural flavors of the freshest of vegetables. (…) It is an art of cooking, which involves delicate preparation, a mindful cooking process to the final presentation. Derived from the Buddhist precept of no killing, Shojin Ryori is completely vegetarian. Shojin Ryori cooks also make sure not to waste any of the ingredients, likewise the Zen practitioners try to eat all of the food prepared during the day, and throw nothing edible away.