The cuisine of Japanese Buddhist monks is highlighted in a Saveur article, reported by Alex Halberstadt. He partakes in a dinner that was “one of the most ravishing meals in my recent memory.” in a bustling Kyoto temple. And then delves deeper into Shojin ryori, which is Japan’s oldest codified cuisine. From the Buddhist perspective, cooking is a form of spiritual practice that provides nourishment to prepare the body for hard work and meditation.
He is guided by Zen monk and chef, Toshio Tanahashi “It’s crucial that good nutrition and sustainability become a part of restaurant culture,”...“ and the Michelin Guide should award a fourth star for the food’s healthfulness.” As Tanahashi sees it, shojin is not merely the nourishment of monastics but the would-be lifeline and future of global food culture—the vegan blueprint of how we will one day eat.”
The article shows us a reverence for cuisine that in our bustling lives, is not often practiced. Lovely.
He is guided by Zen monk and chef, Toshio Tanahashi “It’s crucial that good nutrition and sustainability become a part of restaurant culture,”...“ and the Michelin Guide should award a fourth star for the food’s healthfulness.” As Tanahashi sees it, shojin is not merely the nourishment of monastics but the would-be lifeline and future of global food culture—the vegan blueprint of how we will one day eat.”
The article shows us a reverence for cuisine that in our bustling lives, is not often practiced. Lovely.
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