Zen Monk Diet

The diet of Zen monks is based on the Buddhist teachings of right living. Zen monks are not allowed to kill living creatures, must live in poverty and practice simple asceticism. These laws pertain to their diet as well, along with the knowledge that a healthy body is necessary for spiritual development. Food cooked in Zen monasteries is plain but nutritious. The diet is vegetarian, served in small but adequate amounts and presented in an artistic and tasteful manner.

History

In the Zen monasteries of ancient China, the monks ate only two meals a day, one early and another around lunch time. In the cold winter evenings the monks began a practice known as "yakuseki," or medicine stone. A warm rock was placed on their rumbling stomachs to relieve their cold and hunger. As time went by, this practice evolved into an actual meal. The evening meal is still known as yakuseki in Zen monasteries today.

The food of the monks of ancient China and early Japan was very simple compared to their modern counterparts. The Zen monk's diet is now more nourishing and palatable. Most of the calories still come from rice, with tofu for protein and a wider selection of vegetables and seasonings for variety.

Features

Make the meals simple with small portions, especially by modern Western standards. The menu should repeat a cycle day by day, with the morning, midday and evening meal following the same basic style. Green tea is the beverage at all meals. For the morning meal prepare a rice gruel, a dish made from left over cooked rice heated in water with a bit of soy sauce for seasoning, served with pickled plums and salt. Make miso soup, fresh cooked rice, pickled carrots or cabbage, and a small side dish such as fresh greens for the midday meal.

For evening prepare miso soup, fresh rice, pickles of choice such as cucumber or eggplant, fried vegetable peels and two side dishes, a real luxury. Add cubes of tofu to the miso soup at this meal for added protein. The side dishes should be simple and made from the fresh greens or vegetables in season. Cook all your meals heeding the five sanctioned methods of preparation, which are boiling, roasting, frying, steaming and eating the food fresh. Overly spicy food is frowned upon, in some monasteries even garlic and onion are not used, to adhere to the Buddhist teaching of asceticism.

Presentation and Ritual

The Zen monk's mealtime is ritualistic in nature. A chant, called the "gokan-no-ge," is recited before the meal, which is eaten in silence. Eat slowly, the monks concentrate on every taste and texture. Serve the food with a colorful presentation, matching what the monks call the five tastes, which are hot, sweet, bitter, salty and sour, with the five colors, yellow, white, black, red, and green. No food is left in a monks bowl, the last pickle is used to wipe it clean.