Belly Fat After C – Section – The best diet Shojin Ryori

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Have you ever heard about “Shojin Ryori” or “Shojin foods” before?

Yes! “Shojin Ryori” is the best diet for that belly fat after pregnancy, either C-section, standard delivery, or getting rid of that belly fat in general.

What is “Shojin Ryori” or “Shojin Foods”?

Varieties of roots vegetables that are use in Shojin Foods.
Varieties of roots vegetables use in Shojin Menu

It is a vegetarian food eaten by monks and nuns in Japan’s Buddhist temples; it is also called enlightened foods in the Zen Buddhist practice. These mythical temple foods use non-animal products. All ingredients come from a plant source, such as vegetables, seaweed, wild plants, grains, pulses, nuts, and fruits, in the belief that this way of eating has numerous benefits physically and spiritually.

This traditional way of eating is seemingly a surge in popularity not only among Japanese people but also worldwide, whether from America, Europe or Asia, they all agree that temple foods are light on the stomach yet satisfying enough to see them through to the next meal.

What is it about temple foods are the best healthy diet and lose belly fat after c -section after standard delivery in general?

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Sources of Shojin Foods

They are vegetables, seaweeds, grains, pulses, and fruits that came from natural food every season. Shojin Ryori or Shojin foods use those seasonal ingredients and in the belief that following the flow of nature is best for the body. Eating food in season provides your body with the nourishment it needs at a given time of year.

  • Spring – The slight bitterness of spring buds and shoots, for example, is said to remove the fat the body accumulates during winter.

    bamboo shoots on spring

  • Summer – Vegetables from the melon family, such as tomatoes, eggplant, and cucumbers have a cooling effect on the body.
  • Fall – An abundant harvest of sweet potatoes, yams, pumpkins, chestnuts, and fruits, which revive tired bodies after the heat of summer.
  • Winter – A variety of root vegetables, such as daikon radish, turnip, and lotus root, provide warmth and sustenance.

The methods and combination of particular ingredients add the richness and complete nutrition the body needs. When vegetables are in season, then it is often a glut of the part in a specific time of year.

Several types of cooking methods add in the richness and taste of the vegetables (frying, broiling, grilling) and seasoning (miso, soy sauce, sake, mirin sweetened purpose, salt) allows the same plant to enjoy in many ways

  • Cooking methods – When cooking with daikon radish, for example, the shin can be sliced thinly and fried, you boil the roots can, and the leaves can be bleached, finely chopped and mixed with rice. Putting these various ways of cooking, it allows the originality of the cook to come to the fore. In this way of eating, in which the whole foodstuff can use, without wasting any of it, it is also kind to the environment.
  • The seasoning usually used in Japanese foods in particular like soy sauce, sake, mirin, and miso, which are unique Japanese flavoring.
  • Ingredients that are made in the fermenting a mixture of soybeans, a fermenting agent (rice, barley, or soy koji), salt, and water.

The Three Bowls – The Macrobiotic Diet.

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The essential meal in a Buddhist temple consists of one soup; one picked a vegetable dish and a bowl of rice. The Japanese word “Yori Yori,” which means ” that which contains just enough.”

However, in an extended sense, Oriyori refers to the ceremonial use of eating-in bowls during the silently taken meals in the Zen Buddhist temple. It also refers to the actual set of nesting bowls used by the monks during his or her ordination.

Nevertheless, on some occasions, elaborate meals are served when there are guests or for special events such as New Year or other feast days. The number of dishes increase, and will perhaps include red-bean rice or udon noodles.

In line with the Buddhist precept that forbids the killing of living things ” that flee when chased,” the eating of meat and fish is not allowed. Sturdy smelling vegetables such as leeks, garlic, and onion, which they believed to urge sexual energy, and alcohol, which clouds the mind are not allowed in the Zen practice.

Is Shojin Foods a Healthy and Balanced diet?

Yes! In these modern times. All the needed six elements of food required nutrients to the body are all in this healthy diet, all those resources from nature vegetables, legumes, grains, mushrooms, and all that grown year-round, regardless of what season is.

Take for example the harvested seasonal vegetables, and it is preserved and fermented after harvested in any season tables, since no green plants are grown in winter,

Dried foodstuffs such as seaweeds, shiitake mushrooms, and the tofu products, yuba and Koya tofu, are often used in “Shojin Ryori” or Shojin cuisine. These sun-dried ingredients, with high nutritional value and co cent, rated flavor, are traditional and famous in the Japanese diet.

Eating dried foodstuffs is said to ensure a long and healthy life. Seaweeds, for example, is rich in fiber, calcium, minerals, and iodine, and it is known to control blood pressure and cholesterol levels.

Tofu products are also rich in food nutrients, high in protein yet low in calories and fat.

It is as the main dish, such as chilled tofu is a tasty appetizer during the dreaded hot season in summer, as well as a grilled tofu or one-pot (nabe tofu) can be served during the cold winter.

The most popular soup in every household in Japan, as well as in Shojin Ryori is miso soup.

What is Miso?

Miso is fermented soybeans paste. The colors range from yellow to brown. Mostly in every area in Japan has its miso paste with a completely different flavor, aromas, and degrees of mellowness.

Miso is not only healthy food but also best for dieting, for it burns the unwanted calories fast.

Different combination of vegetable and tofu for miso soup

  • Yellow miso soup – Tofu and wakame seaweed
  • Brown miso soup – Daikon radish and Aburage (thin deep-fried tofu)
  • Yellow miso soup – Potato and Spinach
  • Brown miso soup – Wakame seaweed and Scallion

I highly and heartily recommend adding miso soup in a variety of seasonal vegetables in your daily diet. It is rich in food nutrients such as calcium, fiber, minerals, and iodine to control blood pressure and cholesterol levels, and the most are it is said to ensure a long and healthy life.


If you ever need a hand or have any questions, feel free to leave them below, and I will be more than happy to help you out.

All the best,

Lyn Matsushita.

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4 thoughts on “Belly Fat After C – Section – The best diet Shojin Ryori”

  1. Hi Lyn,

    What a great post! My daughter in law recently had a c section and has recovered well. I will definitely pass on your article to her and also my partner. We eat pretty healthy but this food sounds really nutritious!

    I tried miso soup many years ago and loved it but had not tried for a long time. Your post has definitely got me craving it again. Thanks so much 🙂


    • Hello Kevin,

      I thank you and really appreciate your kindness for giving me your time reading my post and leaving me this great and encouraging comments. I happy to know that my article can help in or rather have an idea on how I recovered from my c -section delivery and lose the belly fat that I gain during pregnancy.

      I’m glad to hear that you love miso soup. Yes, in Japan in every meal miso soup is generally served, it is nutritious as well as delicious.
      Once again I thank you so much and wishing the total recovery of your daughter in law.

      Best wish,

  2. My niece had a c-section in July, and she recovered quickly. Nevertheless, I am sure she’ll be interested in the Shojin foods as she is very conscious of her belly fat. No doubt I will share this post with her. I would like to try the yellow miso soup. Do you have a recipe to share?

    • Hello Carol,

      I’m glad to hear that your niece recovered quickly from c-section delivery. Yes, Shojin foods are considered the best to lose for belly fat after a surgical procedure, for it comes from natural resources such as plants, grains, legumes, seaweeds, and fruit that rich in all nutrients, with high fibers and low in fats. These foods are light on the stomach yet satisfying enough to the next meal.

      Carol in my next post, I’ll be writing different variations of Miso soup.
      I thank you so much for your kindness in giving comments on my post.

      Best regards,


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