Buddhist cuisine is an East Asian cuisine followed by monks and many believers from areas historically influenced by Chinese Buddhism. It is vegetarian or vegan, and it is based on the concept of Dharmic ahimsa (non-violence). Vegetarianism is common in other Dharma religions such as Hinduism, Jainism and Sikhism as well as East Asian religions such as Taoism. While Buddhist monks and minorities believe vegetarians throughout the year, many believers follow the Buddhist vegetarian diet for a while, similar to the Christian Lenten Period.
Vegetarian dishes are known as sÃÆ'¹shÃÆ' (??) ("vegetarian food"), chúnÃÆ'¹ (??) ("pure vegetarian"), zh? IcÃÆ' i (??) ("lent/fasting food") in China, Hong Kong, Malaysia, Singapore and Taiwan; ?? chay in Vietnam; sh? jin ry? ri ( ???? , devotional cuisine) in Japan; sachal eumsik ( ???? "temple food") in Korea; jay (??) in Thailand and with other names in many countries. Plates consisting of Buddhist cuisine in a certain place will be influenced by the style of food there.
The origin of "Buddhist food" as a distinct sub-style of cuisine is associated with monasteries, where one member of the community will have the task of becoming a chief cook and supplying food that pays attention to the stricture of Buddhism. Temples open to visitors from the general public can also serve food for them and some temples effectively run a functioning restaurant on site. In Japan, this practice is commonly known as sh? Jin ry? Ri ( ???? , service devotion) , and is served in many temples, especially in Kyoto. The newer, more Chinese-styled version, prepared by the zen school of standards, and known as fucha ry? Ri ( ???? ) ; it is served at the Manpuku-ji head temple, as well as various subtemples. In modern times, commercial restaurants are also attached with style, serving both to the practice and the unskilled layman.
Video Buddhist cuisine
Food-managing philosophy
Vegetarianism
Most of the dishes that are considered as unique Buddhists are vegetarians, but the opinions and restrictions on eating meat, and whether it should be banned, vary among sects.
When the monks and nuns who followed Theravadan's way feed themselves with alms, they had to eat leftover food given to them, including meat. (The Pali/Sanskrit term for monks and nuns means "people seeking charity".) The exception to this rule of charity is when monks and nuns have seen, heard or learned that the animal (s) has been specifically killed to feed alms-seekers , in this case such meat consumption would be negative in karma. The same restriction is also followed by lay Buddhists and is known as the consumption of "chewy clean meat" (???). In addition, the Pali Sutra in which this rule is set up tells the Buddha to refute advice by his disciple Devadatta to include vegetarianism in monastic teachings.
In the Mahayana tradition, on the contrary, the acceptance of the Pali Sutra is contradicted and some sutras comprising the Mahayana canon contain some explicit prohibitions against meat consumption, in one case saying "The man who eats the flesh kills a great seed of compassion". The Japanese Buddhist sect generally believes that the Buddha ate meat. All the Japanese Kamakura sects of Buddhism (Zen, Nichiren, Jodo) have loosened the Mahayana vinaya, and as a consequence, vegetarianism is an option. Tibetan Buddhism has long accepted that practical difficulties in obtaining vegetables and grains in most Tibet makes it impossible to demand vegetarianism; however, prominent Tibetan Buddhist teachers agree on the need to practice vegetarianism whenever and wherever possible. The monastic community in Chinese Buddhism, Vietnamese Buddhism, and most of the Buddhist teachings of Korea really follow the vegetarianism.
However, both Mahayana Buddhists and Theravada consider that one can practice vegetarianism as part of the development of the Bodhisattva paramitas.
More restrictions
In addition to the ban on garlic almost all mahayana in China, Korean Vietnamese and Japanese in particular avoid eating strong-smelling plants, usually asafoetida, onion, leek and Allium chinense, which together with garlic are referred to as w? h? n (??, or 'Five Smoke and Violent Vegetables') or w? x? n (?? or 'Five Spices') because they tend to evoke feelings. This is based on the teachings found in the Brahamajala Sutra, Surangama Sutra and the Lankavatara Sutra (chapter eight). In modern times this rule is often interpreted to include other vegetables of the onion genus, as well as cilantro. The origin of these additional restrictions comes from the Indies region and can still be found among some Hindus and Jains. Some Tao also have these additional restrictions but the list of restricted plants is different from the Buddhist list.
The food taken by a strict Buddhist, if not vegetarian, is also specific. For many Chinese Buddhists, beef and the consumption of large animals and exotic species are avoided. Then there will be the rule of "clean meat" mentioned earlier. One of the food restrictions that unknown to many people is abstinence eating offal and animal organs. This is known as xiÃÆ' shui (??), not to be confused with the term for waste.
Alcohol and other drugs are also avoided by many Buddhists because of their effect on mind and "attention". It is part of the Five Precepts that determine that one does not consume "addictive substances". The definition of "addiction" depends on each individual but most Buddhists consider alcohol, tobacco, and drugs other than drugs to become addicted. Although caffeine is now also known as an addiction, caffeinated beverages and especially tea are not included under these limits; tea is particularly considered to be healthful and beneficial and the desired mild stimulant effect. There are many legends about tea. Among the meditators it is considered to keep the person alert and awake without being too excited.
Simple and natural
In theory and practice, many regional cuisine styles can be adopted to become "Buddhist" during the cook, with the above limits in mind, preparing food, generally in simple preparation, with expert attention on quality, virtue and taste.. Often working on a tight budget, the convent chef has to make use of whatever material is available.
In Tenzo kyokun ("Instructions for Zen Cook"), Soto Zen founder Eihei Dogen writes the following about Zen's attitude towards food:
In preparing food, it is important to sincerely and respect every ingredient regardless of how rough or refined it is. (...) Rich butter soup is no better than wild herb broth. In handling and preparing wild herbs, do as you do for a rich party, with all my heart, sincere, clear. When you serve monastic services, they and you should only taste the taste of the Ocean of Reality, the Unconscious Awareness Awareness Ocean, not whether the soup is cream or made only from wild herbs. In fertilizing live seeds on the Road, rich foods and weeds are not separated. ""
Maps Buddhist cuisine
Materials
Following its dominant status in much of East Asia where Buddhism is the most practiced, rice is widely favored as a staple food in Buddhist food, especially in the form of porridge or rice porridge as an ordinary morning meal. Noodles and other grains may often be served as well. Vegetables of all kinds are generally fried or cooked in a vegetarian broth with herbs and can be eaten with a variety of sauces. Traditionally eggs and dairy products are not allowed. Spices will be informed by whatever is common in the local area; for example, soy sauce and vegetarian dashi figures in Japanese monastic food while curry and T'ng (as a vegetarian substitute for fish sauce) may be prominent in Southeast Asia. Candies and desserts are not often consumed, but are allowed in moderation and can be served at special occasions such as in the context of tea ceremony in the Zen tradition.
The vegetarian vegetarian chef has become very creative in mimicking meat using prepared wheat gluten, also known as seitan, kao fu (??) or wheat bacon, soybeans (like tofu or tempeh), agar, konnyaku and other plant products. Some of their recipes are the oldest and most delicate meat analogs in the world. Soy and wheat gluten are very versatile materials, because they can be produced into different shapes and textures, and they absorb the taste (including, but not limited to, flavorings such as meat), while having very little taste of their own. With the right spices, they can mimic different types of meat quite closely.
Some of these Buddhist vegetarian cooks are located in many temples and temples serving allium-free and mock-meat foods (also known as 'meat analogues') to monks and visitors (including non-Buddhists who often stay for hours or days, for Buddhists who are not monks, but spend the night anywhere for weeks or months). Many Buddhist restaurants also serve vegetarian, vegan, non-alcoholic, or allium-free dishes.
Some Buddhists eat vegetarian on the 1st and 15th of the lunar calendar (lenten days), on the eve of Chinese New Year, and on holy days and ancestors. To serve this kind of customers, as well as full-time vegetarians, Buddhist vegetarian restaurant menus usually do not show any distinction from typical Chinese or East Asian restaurants, except that in recipes originally made with meat, substitutes of soy chicken may be presented instead.
Variations by sect or region
According to cookbooks published in English, formal monastic foods in the Zen tradition generally follow the "three cup" pattern in declining size. The first and largest bowls are grain-based dishes such as rice, noodles or porridge; the second contains a protein dish that is often a soup or soup; the third and smallest bowl is a vegetable dish or a salad.
See also
- Buddha's fondness
- Buddhist ethics
- Buddhist Vegetarianism
- Cultural elements of Buddhism
- Vegetarian cuisine
- Vegetarianism and religion
- Korean temple cuisine
Note
External links
- Shabkar.org: Vegetarianism as a way of life for Buddhists
- Shojin Ryori: Vegetarian Cooking
- Tantra on Buddhist food
- Sutra on vegetarianism
- Return To The Middle Kingdom: Chinese Vegetarian Food in East Asia
- Toshio Tanahashi
- vegetarian-china.info
Source of the article : Wikipedia
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