“Hongakuji Asagayu” (rice porridge), which is served on 1st and 16th every month after morning worship services from 7:00 am, is the dishes of “one soup & one side dish” that is said to be the origin of Shojin Ryori dishes.
Shojin Ryori dishes, which developed as the dishes of Buddhist monks, is said to have been brought into Japan by Dogen, the founder of the Soto sect of Zen Buddhism about 800 years ago.
As it played a role of the dishes for ascetic monks, it had to be “the dishes that go well with Buddhist training” and there are many rules for its ingredients and seasoning.
One of them is “No use of fish or meat at all”, which is the very feature of Shojin Ryori dishes. That’s why some people think of it as “vegetarian dishes”. But, originally, it was severer. Even in vegetables, there are some that can’t be used. “Go (Five) Kun”. ① Garlic ② Welsh onion ③ Leek ④ Onion ⑤ Shallot, aren’t used. “Vegetables with strong smell” are thought to make monks unnecessarily strong, so it is prohibited in addition to “Sake” (alcohol).
For broth, instead of dried bonito, dried “Konbu” (Kelp), “Shiitake” (Mushroom) and “Ninjin” (Carrot) are used. For cooking oil, vegetable oil is used. That’s why Shojin Ryori dishes are “healthy dishes” today.
But what elevates the value of it is, in fact, the use of great ingredient. That’s the meat of the earth, “Daizu” (soybeans). The chef of Shojin Ryori dishes uses a lot of ingredients made from soybeans such as Miso (soybean paste), Shoyu (soy sauce), Tofu (soybean curd), Yuba (skin of Tofu), Daitokuji Natto (fermented soybeans) and so on. That’s why we can regard Shojin Ryori dishes as enough nutritions dishes.
Today, Japanese cuisine attracts people in the world. It is not only as healthy meals but also as “traditional meals” with enough nutrients.
By the way, for the people who are not good at waking up early, how about trying “Asagayu” (rice porridge)? It was made collaboratively by Tsukiji Information Center and Shisui, the restaurant of Tsukiji Honganji Temple. If you make a reservation, you can eat “Asagayu” from 10:30 in the morning.
With a little more volume than “Honganji Asagayu”, it’s not just the meals eaten by monks. But you can feel the special feeling enough. Original “Honganji Asagayu” contains one soup & one side dish, while this “Asagayu” contains more side dishes, one soup & three side dishes. For porridge, you can make a choice among “Sweet potato porridge”, “Red bean porridge” and “Yuba (skin of tofu) porridge” in addition to regular porridge. For reservation, we welcome 2 or more persons before one week or more.
For inquires: Tsukiji Information Center
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Tsukiji Information Center
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public holidays, the business holidays, and days when the market is closed.