Tenzo practice  : english below 

The principles of the kitchen of benevolence are based on the spontaneous emergence of our natural desire for harmony. It has no other goal than to live fully by opening up to the absorption of what is. an activation frame, the opening  of our space of resonance in order to reconnect with the deep intuition of nourishment.  

One  suggestive protocol is proposed which is in no way gradual but rather to be seen as diiferent entry doors which will open according to the situation. 

contemplative sitting (zazen)

the 3 Cs

the 5 elements

the taste of the unique flavor 

the 3 spirits

the 5 contemplations

the practice of the situation  

 

AGREE:

zazen:  Contemplating life as it is, without retaining or rejecting anything (see sitting down )  

+

ADJUST:

To help us "be with"  Observing the 3 Cs is an easy and practical way to take stock before committing to the kitchen: 

Observe the  body  : start by centering yourself through meditation, a few breaths, sound vibrations, etc.

observe the cosmos  : observe in which season we are in order to position ourselves in the global environment.

We pay attention to the external environment, to the temperature by asking ourselves the questions: what is the weather like? Are we cold or hot?

Observe  the  heart : cooking is a practice of the body and the heart too, we also observe the interior environment, our emotions, our mood, if we are sad or happy, tired or relaxed, and we give birth to desire;

  +

VIBRATE :

Get in touch with  resonance with the situation, the ingredients  and do without looking back. 

Once we are positioned in our world here and now we can open our eyes and see the vegetables, the ingredients and just appreciate what is in front of us.

 

+  

ACTIVATE: the 3 spirits 

We let ourselves slip into the attitude of the cook, that of the 3 spirits:

- the broad spirit that does not judge and welcomes

- the spirit of the loving old grandmother

- the spirit of the joy of doing

= Unite  the conditions for cooking in symbiosis with the situation  and in enthusiasm.

+

TO COOK :

We start by tasting and we let our creativity speak, guided by the setting.  benevolent cuisine: the 5 colours, cooking methods, flavors by pressing the tonality discovered with the 3 Cs and linked to the season.

Choose cooking methods that are  suitable for the season (we prefer raw in summer and fried in winter);

Keep the tone of the season while maintaining the principle of alternation.

Preserve the AWAMI flavor (the subtle taste, quiet, neutral, natural bland...”)  which always remains the transcendent element by avoiding lilliacs and animal products (not only for that ...) in the alternation. .

 

Shojin culinary framework: 

- Honor by keeping all that is edible and giving back to the earth all that we can 

- Preserve the neutral taste (Awami) by not using liliaceous (in retreats) 

- Take only what you need to live avoiding as much as you can to exploit the living (no animal product is  served  in the Oryoki) 

- choose seasonal products 

- Take care of the variety  flavors, textures, colors, cooking

=

TO DRAW UP

- a neutral cereal 

- a mixed dish 

- rawness

All these steps are practice , all these steps are considered kitchen action  and not as a preparation. these are the ingredients  of our menu just as important as the menus themselves.  

+  

CONTEMPLATE: 

And before each  meal we take a breath and let ourselves  guided by the 5 contemplations :

  • Contemplate all the energy and effort it took to bring this food to us

  • Let's look at our food and see how to respond to this gift with the dignity of our practice. 

  • Let us receive the abundance of this food in order to appease our hearts 

  • Let's see this food as our body's medicine 

  • Let's eat this food and wake up our life  

+

EAT : 

Whether through the traditional practice of ORYOKI or through the fluidity  and the beauty of the gestures helps us to merge at each meal

or on the plate which, through the alternation of colors and shapes, reveals to us all the beauty of what is offered to us,

whether it is simply with a single bowl of rice and some herbs,

considering the act of eating as a celebration of everyday life, as an absorption into our great reality is a generosity that we can offer ourselves daily. 

To eat in this way is to regain one's place in the world and to give it to others.  

 

Shojin table etiquette: 

- Always start with 3 mouthfuls of the neutral cereal 

- Eating alternately  flavors, colors textures to bring out the satiety of completeness. 

- In Oryoki hang each bl with 3 fingers and one at a time 

- On the plate, preserve the space between dishes 

- the complete Oryoki ritual requires a little experience and is learned during community retreats.  

IMG_0657.jpg

Shojin cuisine  is not "dietetic" in the common sense, the search for harmony of colors or flavors according to the seasons  and situations mainly seeks  to activate the manifestation of "being with".

  Thus it contributes deeply  overall body-mind health  (individual and collective) thanks to the harmonized heart, satiated by life as it presents itself.  

=

Of this reconciliation  is born the desire to act in the world in an agreed way 

THE TENZO PRACTICE:

The principles of Shojin cuisine  are based on the spontaneous emergence of our natural desire for harmony. It has no other goal than to live fully by opening up to the absorption of what is. It is a framework of activation, the opening of our space of resonance in order to reconnect with the deep intuition of nourishment.  

 

A suggestive protocol is proposed which is in no way gradual but rather to be seen as different doors of entry which will open according to the situation. 

contemplative sitting (zazen)

the 3 Cs

the 5 elements

the taste of the unique flavor 

the 3 minds

the 5 contemplations

the practice of the situation  

 

TUNING IN:

zazen: Contemplating life as it is, without holding anything back or rejecting anything (cf. sitting)  

+

 

ADJUST:

In order to help us "be with" the observation of the BEE is an easy and practical way to take stock before engaging in cooking: 

Observe the body: start by centering yourself through meditation, some breathing, sound vibrations, etc.

Observe the environment: observe what season you are in to position yourself in the global environment.

We pay attention to the outside environment, to the temperature by asking ourselves the questions: what is the weather like? Is it cold or hot?

Observe the emotions: cooking is a practice of the body and of the heart as well, we also observe the inner environment, our emotions, our mood, if we are sad or happy, tired or relaxed, and we give rise to the desire;

  +

 

VIBRATING:

Put yourself in resonance with the situation, the ingredients and do it without looking back. 

Once we are positioned in our here and now world we can open our eyes and see the vegetables, the ingredients and just enjoy what is in front of us.

 

+  

ACTIVATE: the 3 minds 

We let ourselves slip into the attitude of the cook, that of the 3 minds:

- the broad mind that does not judge and welcome what is 

- the spirit of the loving old grandmother

- the spirit of the joy of doing

= Gather the conditions to cook in symbiosis with the situation and in enthusiasm.

 

+

COOKING:

We begin by tasting and letting our creativity speak, guided by the framework of the kitchen of benevolence: the 5 colours, cooking, flavours, by pressing on the tone covered with the 3 Cs and in connection with the season.

Choose the cooking methods that are appropriate to the season (raw in summer and fried in winter);

Keep the tone of the season while maintaining the principle of alternation.

Preserve the AWAMI flavor (the subtle, silent, neutral, bland natural taste...") which always remains the transcendent element by avoiding lilliaceous and animal products (not only for that...) in the alternation.

 

Shojin culinary framework memo:  

- Honoring by keeping everything edible and giving back to the earth everything we can  

- Preserve the neutral taste (Awami) by not using onions or garlic  (in retreat)  

- Take only what you need to live, avoiding as much as possible the exploitation of living things (no animal products are served in the Oryoki)  

- Choose seasonal products  

- Take care of the variety of flavours, textures, colours, cooking

 

+

HERE

- a neutral cereal 

- a mixed dish 

- a raw vegetable

 

All these steps are practice, all these steps are considered as the action of cooking and not as a preparation. They are the ingredients of our menu as much or more important than the menus themselves.  

+  

 

CONTEMPLATE: (5 contemplations) 

Let's contemplate all the energy and effort it took to get this food to us

Let us look at our food and see how we can respond to this gift with the dignity of our practice 

Let us receive the abundance of this food to soothe our hearts 

Let us see this food as the medicine of our body 

Let us eat this food and awaken our life  

 

+

 

EAT: 

Whether it is through the traditional practice of ORYOKI which, through the fluidity and beauty of the gestures, helps us to merge with each meal

or on the plate which, through the alternation of colors and shapes, reveals to us all the beauty of what is offered to us,

Whether it is simply a single bowl of rice and some herbs,

To consider the act of eating as a celebration of the everyday, as an absorption into our greater reality is a generosity that we can offer ourselves daily. 

To eat in this way is to find one's place in the world and to give it to others.  

 

 

Etiquette of the shoujin table: 

- Always start with 3 bites of the neutral cereal 

- Eat with alternating flavors, colors and textures to bring out the satiety of completeness. 

- In Oryoki hang each bl with 3 fingers and one at a time 

- At the plate, preserve the space between the dishes 

- The complete Oryoki ritual requires some experience and is learned during community retreats. 

Shôjin cuisine is not "dietetic" in the common sense, the search for harmony of colors or flavors according to the seasons and situations mainly seeks to activate the realization of our "beingwithness".

  Thus it contributes profoundly to the global health of the body-spirit (individual and collective) thanks to a harmonized heart, satiated by life as it presents itself.  

=

From this reconciliation arises the desire to act in the world in an attuned way.