Temple food can grow beyond the element of food (primary industry) to be a key factor in the sixth industry, including food manufacturing (secondary industry), service and tourism experience and tourism (third industry), and create positive effects and values in various industries. From this holistic perspective, the current study has provided a cross-cultural study to investigate the characteristics and evolutions of temple food in Korea and Japan and suggested directions for the development of Korean temple food. In the food and restaurant industry, business activities including commercialization of temple food, grafting with food platform, and operation of temple-food specialty restaurant with various concepts and types have been more prevalent in Japan than in Korea. Restaurants in both countries have obtained Michelin Guide’s star certification, making temple food a restaurant category with high-quality gourmet experience. In both countries, cultural tourism contents have been created through incorporating temple food into temple stay and local festivals and Korea has expanded the experience to include cooking lectures and temple cooking. In marketing communication, Korea has been promoting temple food through various media and communication channels and the recognition of temple food was higher among overseas consumers than domestic consumers. Temple food is growing as a sustainable food for environmental protection, carbon reduction, animal welfare, etc. Temple food can be the assets for local tourism revitalization and the core element of the sixth industry.