Zen philosophy: the process of cooking is as important as the result. The food should be eaten not only with gratitude to those who prepared the dish and to the farmers who produced the vegetables but, above all, with respect for nature.
In the late 12th century, six centuries after Buddhism first came to Japan, the austere Zen sect arrived from China, bringing with it the strict vegan cooking of shojin ryori. Shojin refers to the Buddhist training to attain purity of body and spirit, and is written as "advancement of the spirit". Zen became popular among the ruling samurai class, perhaps because of its austerity and frugality. However, pragmatic samurai never adopted shojin ryori and continued to eat fish and game such as venison, pheasant and wild boar. Shojin ryori remained within the confines of Zen temples.
Put two tablespoons of toasted sesame seeds and a teaspoon of sugar with a pinch of salt in a mortar and grind for 2-3 minutes with a pestle, or until it becomes a coarse paste - don't forget to meditate as you do it! Add a tablespoon of soy sauce and grind it a little more. Drizzle the mixture over any steamed or lightly boiled vegetables. You will have an instant taste of Zen. (Kimiko Barber)
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