Shojin Ryori: Second Section Thank you for coming back to the Second Section of the Shojin Ryori. Dogen, the 13th century Buddhist monk, banned the slaughter of animals for human consumption in belief that killing is an inhumane act that interferes with the training of the monks who meditate in order to attain enlightenment. Shojin means a process of continuous meditation. For Zen Buddhist at the temple throughout the day the time for preparing and consuming meals is one of...
Read MoreSHOJIN RYORI
SHOJIN RYORI, BUDDHIST VEGETARIAN CUISINE It was 2014 when I wrote a piece called, “What We Can Learn from Shojin Ryori in Japan” for Zesterdaily.com. That site was unfortunately closed, and the article is no longer available. So, I am posting the article again on my blog because I want to keep this important message out and available to you. I have divided the article into five separate blog postings, adding some new content to each post, At the end of the fifth post is a...
Read MoreNew Japanese Restaurant, KAJITSU
I recently dined at Kajitsu, a new exciting Japanese shojin cuisine restaurant, which opened two months ago in the East Village section of New York City. Shojin cuisine is an ancient Japanese culinary practice developed in Zen Buddhist monasteries. Following the Buddhist principle of not……taking life, shojin cuisine does not use meat, fish, eggs or other animal products. Meals are prepared from fresh, seasonal local produce, legumes, whild herbs, seeds and...
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