{"id":35352,"date":"2021-12-07T14:49:38","date_gmt":"2021-12-07T05:49:38","guid":{"rendered":"http:\/\/kochihen.replan.ne.jp\/?p=35352"},"modified":"2021-12-09T10:15:18","modified_gmt":"2021-12-09T01:15:18","slug":"__trashed","status":"publish","type":"post","link":"http:\/\/kochihen.replan.ne.jp\/?p=35352","title":{"rendered":"\u3010\u7cbe\u9032\u6599\u7406\u30fb\u98df\u3092\u3064\u304f\u308b\u5fc3\u5f97\u3000\u6c38\u5e73\u5bfa-11\u3011"},"content":{"rendered":"

\"\"<\/a>
\n\"\"<\/a>
\n\"\"<\/a>
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\nhttps:\/\/cuisine-kingdom.com\/about-shojinryori\/\uff1e<\/p>\n

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English version\u2b07<\/p>\n

[Knowledge of making vegetarian food and food Eiheiji-11]
\nThe photo is “Osurikogi” in the warehouse of Eiheiji Temple.
\nSesame tofu is a valuable source of protein for monks who forbid carnivorous food.
\nIt seems that the gratitude is put into this pestle.
\n“Buddhist cuisine” is said to be a food culture that has been nurtured through the interaction between temples and the people.
\nIt is the basic attitude regarding the condition of meals and consideration, and the point is
\nIt is said that whether or not the food can be cooked in consideration of the person to eat.
\n… There are some implications. So, below, from Mr. Dogen’s words for cooking.<\/p>\n

[Three Hearts of Tenzo]
\nThe role of controlling meals at Zen temples is called “Tenzo”.
\n1. 1. Joy
\nA heart that makes one’s joy to do something for another and see that person get away from suffering and gain comfort.
\nDon’t forget to thank the other person for making the meal your own joy.
\n2. Old heart
\nThe so-called old woman’s heart. A heart to be kind to others from deep mercy without caring for myself.
\nCook while thinking about the person you eat. We are grateful for the ingredients themselves and treat them carefully.
\n3. 3. The heart
\nA heart that is as spacious as the sea, like a mountain, and does not lean or stick to one side.
\nEven if a trouble occurs, you can deal with it quietly from a wide field of view.
\n\u25cf Before cooking
\n\u30fb Clean the environment
\nCheck cutting boards, pots, number of stoves, tableware, etc. Know what is where and how much.
\nIf you treat the sink as one of the cooking utensils and keep it clean, even if the ingredients spill, it will not be wasted.
\n\u25cf Cooking
\n\u30fb Proceed with cooking while cleaning up the washing
\nCooking while maintaining a large work space in front of you is a work space for your heart
\nIt also leads to keeping it wide.
\n\u30fb Be careful of “keeping going”
\nIf you put something out, open the door and close it. What I felt was “troublesome”
\nIt’s a good idea to get rid of it right away. Face the rough self.
\n\u25cf After cooking
\n\u30fb Store the equipment where it should be
\nHeavy ones are on the bottom and light ones are on the top. Putting things in the right place and stabilizing them is
\nIt also leads to the stability of one’s mind and body. ~ More than a quote.<\/p>\n

What do you think?
\nAfter this, something like “knowledge to eat” will be developed,
\nPersonally, I really deeply agree with the idea of \u200b\u200bthis “making version”.
\nThat’s because it’s a place like “You should keep in mind the’cleanup’beyond that while making it.”
\nActually, the part I always keep in mind when cooking myself.
\nOh, Dogen-san was also very excited about the same point of view.
\nRather, it is a theme that always arises when confronting cooking as a human being.
\nOrganize and integrate various pots, cooking utensils, firepower, etc.
\n“Getting ready” to deal with any event at any time
\nRealizing how important it is.
\nI can understand the sadness of sentient beings, although I can’t quite do it completely.
\nThere is a time difference of more than 800 years from the time when Dogen lived,
\nWhen I read this word down, I strongly think that his voice is far more alive now.
\nI’m a Shingon sect, but I wonder if the Soto sect is also good (laughs). Nanmu Daishi Hensho Kongo.<\/p>\n","protected":false},"excerpt":{"rendered":"

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