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The Oryo Guzen is a vegetarian meal based on white rice and one soup and three side dishes served in five bowls. The menu generally consists of rice, soup, three vegan dishes. Ingredients used in Zen cooking should avoid those called “gokkun” five pungent and aromatic ingredients such as garlic, onions, leeks, chives, and rakkyo and also “san-en” the animal products such as meat, fish, and eggs. This is based on the Buddhist precept of “Do not unnecessarily take the life of a living creature the mind."
In this session, you will learn the meanings behind this meal and arranging the actual Ozen meal for the altar.
Naoko Moller
Naoko Moller
Naoko Komagata Moller is a senior researcher at Japan Food Studies College, a dedicated food activist, a Japanese cooking connoisseur, and an ESL educator. Born in a Soto Zen Buddhist temple in Niigata, Japan, and raised in both Hawaii and Japan, she learned to cook by assisting her mother and as a minister’s wife, preparing meals for large groups at temples. Naoko operated an English school in Japan for over 20 years, working as a teacher-trainer for Japanese teachers of English while managing the temple. Around 2010, she moved back to Hawaii and taught Japanese language and English as a second language at the Honolulu Waldorf School. Currently, Naoko lectures on Japanese food history and culture, focusing on immigrant-plantation food of Hawaii and Shojin Ryori (Zen Buddhist vegetarian cuisine) at schools, colleges, and temples. She also conducts Shojin Ryori workshops and cultural and educational workshops worldwide. Naoko enjoys life in both Hawaii and off-the-grid in Northern California with her husband.
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