Izusen’s “Iron Bowl” cuisinePosted: February 17, 2014 Filed under: Recipes, restaurants | Tags: Daitokuji, ganmodoki, gomadofu, hassun, Izusen, kinome, Kyoto, matcha, nanohana, shojin, teppachi-ryori, wakame, warabi-mochi, yuba Leave a comment
IZUSEN restaurant, Daiji-in, Daitokuji, Kyoto
Leaving behind the frenetic busyness of the modern bustling metropolis of Kyoto, as you step over the threshold of the great gateway that marks the entrance to the vast grounds of Daitokuji, one of the five great Zen temple complexes of Kyoto, you enter into a sacred space that seems timeless and imbued with tranquility. Nestled within this great rambling temple complex, following one of the meandering stone pathways flanked by high earthen walls of secluded little temples and ancient twisting pine trees, you eventually arrive at a small sub-temple called Daiji-in. Within this temple is Izusen, a shojin-ryori (Buddhist vegetarian) restaurant that specialises in teppachi-ryori.
Teppachi literally means “iron bowl” and it refers to the custom of Buddhist monks making daily alms rounds, carrying a bowl in which they received food offerings from people in the neighbourhood who supported the temple. Nowadays, the monks of Daitokuji temple no longer make these rounds, but the traditional bowls they once used are now a feature of this restaurant. The serving dishes are a set of lacquer bowls in which the courses of the meal are served and which fit neatly inside one another when finished.
The delicacies that are served in these special bowls vary according to the season, but what follows is typical spring menu.
This meal begins with light matcha (whisked powdered green tea) and warabi-mochi, a glutinous sweet made not from rice flour (mochi) but from bracken starch (warabi-ko), covered with kinako (toasted soy bean flour).
Next, shirazu-ae: vegetables coated in a light vinegar and sesame paste, served here with fava beans (soramame).
Next, broccolini with yuba (soy milk skins). Yuba is an essential ingredient in shojin cuisine because it is very high in protein.
Next, hassun, which is the main plate and has a selection of delicacies. Here, there is fried gluten, fuki (giant butterbur) wrapped in yuba, and Daitokuji-fu (a special gluten prepared with soy and mirin and deep-fried)
Next, goma-tofu with sliced cucumber and wasabi: goma-tofu is not the usual soy bean tofu, but instead is made from ground sesame seeds mixed with kudzu flour. It is a signature dish in shojin-ryori of Mt Koya.
Next, ganmodoki and fried baby eggplant: ganmodoki, which literally means “mock goose,” is made from tofu mixed with vegetables, made into a ball, boiled first and then fried. It is used as an offering on the altars of temples in Mt Koya.
Next, tempura vegetables, including shiitake mushrooms, enoki mushrooms, mitsuba trefoil leaves.
Next, clear wakame (seaweed) soup.
Finally, rice with a seasonal ingredient and pickles – this rice is served with kinome, a new sprig of the Japanese pepper tree, which is traditionally a sign of spring.
Here is a video showing the exterior and interior of Izusen in Kyoto…
Photos courtesy of Hisagon & Yokorin
Interview with Genbo NishikawaPosted: January 27, 2014 Filed under: Teachers | Tags: Genbo Nishikawa, Kyoto, Myoshinji, shojin, shojin ryori, Torinin, Zen Leave a comment
This is a translation of part of an interview with Genbo Nishikawa, shojin-ryori chef and teacher, and abbot of Torin-in temple in the Myoshinji Zen temple complex in Kyoto. Nishikawa-sensei has also written many books on shojin cuisine.
Source: Sun Chorella
Q. When someone says “shojin cooking”, the image is of the simple food that Buddhist monks eat that doesn’t contain any meat or fish, but what does it really mean?
A. Originally, “shojin” was a Buddhist word that referred to a total commitment to the ascetic practices that would lead to enlightenment. Even though human beings have continued to survive, unless something gives us life, we cannot survive. And so, in the spirit of the Buddhist proscription against taking life, not only should we be aware of taking care of all living things but we must fully value those lives upon which we depend for life. That is the essence of shojin cooking.
Q. So you mean that everything related to food is also considered as “shojin” in the sense of being a spiritual practice?
A. In Zen training, preparing food or eating food is just the same spiritual practice as sitting on a cushion and meditating. In the 13th century, Dogen Zenji, who was the founder of Zen Buddhism in Japan, adopted this way of practice. In recent times, we see athletes in much the same way, as being completely committed to their sports practice. When you are focussed on sport, be completely absorbed in sport, and so it should be with everything you do.
Q. In order to fully value the living things that we eat, isn’t it also taught that we should utilise everything and not waste anything?
A. Well, even though it is really important to make the best use of all the ingredients, you still have to peel the skin off some vegetables. But even so, not only do we tend to quite unconsciously and carelessly throw away the leaves and roots, but we don’t stop to think about how we might be able to fully utilise those vegetables skins as well.
Q. Well, it seems that this is all connected with the Buddhist precept of respecting life and not killing, isn’t it. So, what’s the basis upon which you choose what ingredients to use?
A. In Japan, the four seasons of summer, autumn, winter and spring are really clearly defined and with each season comes a variety of ingredients that are full of nourishment and which will appear in the marketplace quite cheaply when they are in season. It is these seasonal ingredients that I use. Nowadays, everything seems to be available all year round, but I think this is very strange. That’s really not making the best use of Japan’s climate and natural local features. But recently, because of the rising popularity of “local production for local consumption” and terms such as eco-friendly are becoming more widely used, the preciousness and importance of life seems to be talked about more often. But actually, Dogen Zenji was saying the same thing 850 years ago!
Q. Being aware of “local production for local consumption” and being eco-friendly is really important for the environment too, isn’t it?
A. Yes. Paying attention to the seasons, buying locally grown produce, making less rubbish, saving petrol by not driving too far – being aware of these kinds of things is what “eco-friendly” really means. I think that if we simply keep on preserving this traditional Japanese food culture that we already have had for centuries, such as only eating food that is in season, then we will not be contributing to the bigger issues now facing us such as global warming and the destruction of the environment.