Last Sunday, January 14, 2024, the Japanese Embassy hosted a presentation on Shojin Cuisine, conducted by Kakuho Aoe, a practicing Buddhist monk from Tokyo who is dedicated to spreading the teachings of the Buddhist temple culinary tradition.
The Cooking Monk
Born in 1977, Kakuho Aoe is a priest of the Jodo Shinshu Honganji sect of Buddhism and also holds an MBA from California State University. As the head chef at a Buddhist temple in Tokyo, he is committed to disseminating Buddhist culinary and nutritional education based on Buddhist philosophy. He frequently appears on Japanese cooking shows, demonstrating how to incorporate Buddhist philosophy into home cooking. He has also published several cookbooks, which have become bestsellers in and outside of Japan. His dishes are simple to prepare and introduce modern twists to traditional meals.
The Philosophy of the Japanese Temple Kitchen
The Buddhist dietary philosophy, which is integral to Shojin Cuisine, is deeply rooted in the teachings of Buddhism. This culinary style is based on the concept of “Ahimsa,” meaning “non-violence.” Buddhists believe in the principle of showing compassion towards all living beings, which is why Shojin Cuisine is inherently vegan and avoids any animal products, reflecting the ethical conviction that life should be respected and suffering should be avoided at all costs.
Local and seasonal products
The ingredients in Shojin Cuisine are mostly seasonal and local, emphasizing a connection to nature and appreciation for what the Earth has to offer. This type of diet also promotes a healthy lifestyle, relying on fresh, natural ingredients while eschewing artificial additives or processed foods.
A chance for self-reflection
Furthermore, the preparation of Shojin Cuisine is considered meditative and a spiritual practice. Cooking is seen as a form of mindfulness and an opportunity for self-reflection, encompassing not just the act of cooking but also the careful selection and handling of ingredients.
Two dishes on display
In his presentation, Kakuho Aoe emphasized that Shojin Cuisine is more than just a method of food preparation; it is a life philosophy that promotes harmony, respect, and gratitude towards all beings and the environment. His recipes and teachings offer insight into this profound philosophy and demonstrate how it can be implemented in daily life.
To conclude, the monk presented two dishes from his repertoire: Hiryuzu, a traditional tofu dish of the temple kitchen, and Makie Pudding, a dessert he created based on Buddhist philosophy using soy milk and Koji Mitsu, a syrup made from fermented rice, both of which were available for tasting afterwards.
Japanese Tradition at the Cutting Edge
The principles of the Japanese temple kitchen, partly dating back thousands of years, are currently garnering significant global attention for being sustainable, inclusive, and healthy: Sustainability is achieved by using regional and seasonal ingredients and repurposing food leftovers. The temple kitchen’s inclusivity allows anyone to partake without concern, as it is vegan, kosher, and halal. With limited use of additives and a focus on fresh, wholesome ingredients, it is a nutrient-rich and healthy cuisine.
A Major Success for the Japanese Embassy
In summary, the event – which was free of charge – was a resounding success. The Japanese Embassy was pleased to welcome around 100 enthusiastic guests to the Centre Sociétaire in Cents. Due to the high number of registrations received in advance, the event was held twice consecutively to a full house. Japanese Ambassador Tadahiro Matsubara appeared visibly proud as he thanked the audience at the conclusion for their great interest in Japanese culture. “The fact that you have all come here today shows us that our work is bearing fruit and may even secure us a budget increase from Tokyo,” joked the affable Japanese diplomat.