It’s about finding the perfect balance, and this comes from the rule of five,” she said.ĭrawing significance from the five phases of Chinese Philosophy known as wuxing, the number reflects the cyclical balance needed in nature and society. Learning from her husband’s time as a tenzo (the Buddhist chef in a temple or monastery) at a local Kamakura temple, she soon adopted the philosophies into her home cooking: “To be able to fulfil your temple duties, you couldn’t eat too much or too little. “It’s about balance,” explained Mari Fujii, who has taught the cuisine for more than 30 years in the historical seaside city of Kamakura, known for temples, seated Buddhas and ancient political influence. The guiding concepts of shōjin cuisine are centred on a series of Buddhist precepts, aligning the need for sustenance with religious values such as avoiding harm. Aishin (the big mind) must be maintained for calmness and motivation roshin (the parental mind) is needed to respect and care for the ingredients and diner while kishin (the precious mind) requires the cook to work with pleasure and gratitude. Shōjin chefs are required to possess the three minds of Japanese Zen Buddhism, known as sanshin, and they become as much a part of the meal as their ingredients. Given the lengthy, labour-intensive process and the comparatively brief moment it takes to eat, Shiten considered it the essence of shōjin cuisine, and a lesson in balancing the expectations of the ego. The simple dish of goma dofu (sesame tofu) – which requires hours of grinding and stirring – is a well-known example, with the repetitive process demanding a single-minded focus from the chef. A dumpling tracing back to Genghis Khanĭogen’s famed essay, “Tenzo Kyokun”, meaning “Instructions to the Cook”, outlines not only the importance of ingredient selection and balance, but the mindfulness of the chef.Dogen believed that, similar to the practice of flower arranging or tea ceremony, shōjin ryōri had the power to align mind, body and soul. It was the teachings of 13th-Century writer and Soto Zen school founder, Dogen, however, that pioneered the spiritual focus of the art. Both minimal and plentiful, it is often associated with austerity however, dedicated chefs profess a myriad of visual, technical and seasonal combinations are possible.Īrriving in Japan with Buddhism in the 6th Century, shōjin cuisine was traditionally a simple affair, preserved by hard-working priests and monks, explains Shiten, Ekoin’s resident priest. ![]() Cast a vote.Often called “devotion cuisine”, shōjin ryōri was developed by monks, but has recently found its way from temple restaurants to Tokyo’s Michelin-star tables. We aim to cater for all dietary lifestyles, and we will adapt our recipes, where possible, to accommodate any particular dietary requirements that you may have. We use only the finest fresh ingredients, many of which are locally sourced others are imported directly from Thailand to ensure that we maintain the quality and authenticity of our food. ![]() Our strapline is ‘We cook as we eat’ meaning simply that we serve Thai cuisine the way we love to cook and eat in Thailand. From our beautiful contemporary restaurant set at the foot of the magnificent Cheddar Gorge, we serve mouth-watering authentic Thai dishes, created by our chef’s, from recipes that have been handed down over generations. Zen Thai offers a unique dining experience like no other. Chosen for their food quality, service and value, our highly revered Gold Seal, is bestowed upon those achieving consistently high customer ratings/votes over three years, making our Gold Seal a marque of distinction. ![]() ![]() Our Good Food Awards recognise the hard-working teams who strive for culinary excellence within their field. Zen Thai Gourmet Thai Cuisine in Cheddar, 2023/24 Good Food Award winner – Gold Seal.
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