Shojin Ryori is a vegetarian cuisine which was first developed in the Kyoto area of Japan. It is based mainly on rice, tofu and fresh vegetables (no frozen, can vegetables, please) and is eaten by Buddhist monks (who are forbidden to include any fish, meat or eggs (milk) in their foods). Even they don't use small fish, such as sardine, for making dashi.
It is frequently served in the restaurants which are located near to Zen temples and can also be purchased from many of the temples themselves, providing a reservation has been made in advance. Zen Temple addresses are often listed in guidebooks.
7 tastes (sour, bitter, sweet, spicy, salty, tanmi, astringent) x 5 colors (green, yellow, red, white, black) x 5 cooking methods (raw, boil, bake, fry. steam)