La gastronomía budista es una tradición culinaria del este de Asia practicada por algunos seguidores del budismo. Es principalmente vegetariana, para poder mantener el precepto budista general del ahiṃsā (no violencia). Algunas regiones de la antigua India también eran budistas, por lo que muchos indios siguen siendo vegetarianos. Esta cocina es conocida como zhāicài (‘comida vegetariana [budista]’) en China, Hong Kong, Singapur y Taiwán; đồ chay en Vietnam; shōjin ryōri (‘cocina de devoción’) en Japón; sachal eumsik (‘comida de templo’) en Corea y de otras formas en muchos países. El jainismo, una religión contemporánea del budismo, también tiene una cocina parecida.

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Buddhist cuisine is an East Asian cuisine which is followed by monks and many believers from areas historically influenced by Chinese Buddhism. It is vegetarian or vegan, and it is based on the Dharmic concept of ahimsa (non-violence). Vegetarianism is common in other Dharmic faiths such as Hinduism, Jainism and Sikhism as well as East Asian religions like Taoism. While monks are vegetarian year-round, many believers follow the Buddhist vegetarian diet temporarily, similar to Christian Lent. Vegetarian cuisine is known as sùshí (素食) ("vegetarian food"), chúnsù (纯素) ("vegan"), zhāicài (斋菜) ("lent / fasting food") in China, Hong Kong, Malaysia, Singapore and Taiwan; đồ chay in Vietnam; shōjin ryōri (精進料理, devotion cuisine) in Japan; sachal eumsik (사찰음식"temple food") in Korea; jay (เจ) in Thailand and by other names in many countries. The dishes that comprise Buddhist cuisine in any given place will be influenced by the style of food there. The origin of "Buddhist food" as a distinct sub-style of cuisine is tied to monasteries, where one member of the community would have the duty of being the head cook and supplying meals that paid respect to the strictures of Buddhist precepts. Temples that were open to visitors from the general public might also serve meals to them and a few temples effectively run functioning restaurants on the premises. In Japan, this practice is generally known as shōjin ryōri (精進料理, devotion cuisine), and served at many temples, especially in Kyoto. A more recent version, more Chinese in style, is prepared by the Ōbaku school of zen, and known as fucha ryōri (普茶料理); this is served at the head temple of Manpuku-ji, as well as various subtemples. In modern times, commercial restaurants have also latched on to the style, catering both to practicing and non-practicing lay people.

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