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Tenzo practice  : 


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 situations

the 5 elements

the taste of the unique flavor 

the 3 spirits

the 5 contemplations

the practice of the situation  

The ( non) methodology of food practice : 


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



To help us "be with"  Observing the 3 situation  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 -heart  we also observe the interior environment, our emotions, our mood, if we are sad or happy, tired or relaxed, and we listen to the adjusteddesire;


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


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.


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


- a neutral cereal 

- a mixed dish 

- raw salad

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 menu itself.  



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  



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 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 adjusted way 

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