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Shojin ryori (vegetarian meal)
552 was the year when Buddhism came from China and started to spread in Japan. Buddhism brought the principles of vegetarianism. Buddhist monks thought that meal is an important part of life that carries spirit in it. That's why spread of Buddhism in Japan contributed to spread of Buddhism opinion of food.
In 675 Tembu emperor set a veto on eating meat by Buddhist monks. Though the ban concerned only monks it also influenced the food type of the ordinary Japanese.
In the Kamakura period (XII-XIII centuries) the ration of the Buddhist monks changed and that led to appearance of shojin ryori. In was connected with the fact that head of the Buddhist temple in Japan named Shinran let the monks eat meat and get married. This innovation caused disagreement of many monks. Then the idea of fasting in certain periods was offered. The fixed fasting period was called "shojin" and the food that was to be eaten in that period was called "shojin ryori".
The idea of shojin ryori was that food could be simple but was to be eaten with all the heart. At the same time while accepting important guests and during holiday's vegetarian but 
Tray for Sedzin ryori
(ozen)
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distinguished dishes were to be cooked. Great attention was to be paid to appearance of the dishes served. So along with five tastes (salty, sweet, sour, bitter, spicy) five colors (red, white, black, green, and yellow) were determined in shojin ryori. Also five means of meal preparation were used: frying, boiling, preparation in hot oil, steaming and usage of fresh products.
The center of Buddhism is located in Kyoto so shojin ryori to the fullest extent influenced the dishes spread between the inhabitants of this city. Until now vegetable dishes are wide-spread in Kyoto.
Now shojin ryori is an indispensable part of Buddhist ceremonies (funeral feast, commemoration day etc.).
Shojin ryori is served on a tray with feet called odzen, moreover the number of dishes must be even. For the dishes wooden coated plates of red and black colors (nurimono utsuwa and 
Tea with leaves of
plum and
sweets
(ocha to wagashi)
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urushinuri-no utsuwa) are used. Ceramic plates are used very rarely.
In shojin ryori there must be no meat, fish and poultry. Only vegetables are allowed. In ordinary white rice kidney beans and other vegetables are added. Because of that the color of rice changes.
Before shojin ryori dishes could be tried only in certain places. Now they are served in restaurants especially in the ones located near Buddhist temples. 
The monk prepares
Shojin ryori
(Obo-san)
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Vegetarian dishes:
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