Simplicity and Seasonality
Not just about the food
小雪: 虹蔵不見 / Lesser snow: Rainbows hide (72 Micro Seasons)
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The COP29 climate conference concluded with a $300 billion annual pledge. Less than 1/4 of what science shows is needed - especially for developing countries - to avoid climate catastrophe. And of course with the usual vagueness of where that amount could be sourced and how it will reach the ultimate beneficiaries.
This year is worst than last year with even more corporations and big polluters influencing the process. Climate impacts are accelerating and geopolitical uncertainties are at an all-time-high.
Climate scientist, Katherine Hayhoe, says that: “For climate action to happen at scale, conversations have to move beyond international summits. And big change rarely starts at the top”.
How do we reconnect humans back to the simplicity of nature? For one, UNFCCC states that food loss and waste account for up to 10% of annual global greenhouse gas emissions, nearly 5x the total emissions from the aviation sector.
Tourists are flocking to Kyoto in record numbers in search of peace, calm. Yet the irony that it entails spending more, doing more, eating more, wanting more. Think food wastage just from hotels providing large buffet spread.
Matcha shortage is also felt globally due to increased demand.
Political change is important. Collectively, we also need cultural and spiritual awakening to manage our consumption habits.
Not just about the food
November 24 was Japanese Cuisine Day 和食の日 (Washoku no Hi).
From bento to kaiseki, washoku does not only refer to food and tradition, it also expresses Japanese’ refined expertise in following nature and eating with the seasons.
Kaiseki 懐石 multi-course ryori, for instance, has its humble roots in Zen Buddhism. It can be traced back to the 16th century when tea master Sen no Rikyu introduced a simple way of appreciating nature through a lighter meal to complement the strong matcha tea served during tea ceremonies.
懐 means heart or inside the pocket of one’s clothing
石 means stone
Together, the two characters literally signify the use of hot stones to warm up monks’ pockets. Figuratively, it traditionally meant a simple meal before tea is served
Japanese cuisine is elegant. But it is not just about the food, it is the immersion of sensorial-emotional experience and thoughtfulness (from chefs to servers) towards the person who gets to experience it. It is an exercise of bringing us closer to nature.
五感 a feast for our five senses. From the individualized plates, trays, placements, to flower arrangements, hanging scrolls, sometimes incense, and tsuboniwa or enclosed gardens
五味 sweet, salty, sour, bitter, spicy
五色 white (cleanliness, purity), red (vitality, passion), green (healthy, freshness), yellow (brightness, happiness), black (depth, sophistication) - harmony, balance, and the contrasts between them
五法 grill, boil, fry, steam, raw - exploration of textures and sensations
Umami flavor of dashi is the basis of flavoring in Japanese food - from home cooked meals, school lunches, to fine dining restaurants. Dashi soup stock is made of kelp and dried bonito flakes for pairing with a wide variety of dishes, including soups and simmered dishes.
The secret to Japanese cuisine is not just the ingredients and seasonings, it is the thoughtful preparation with a simple heart 心.
Each dish carefully prepared with guests in mind.
Each dish plated artistically to represent the season called hassun.
Each dish served in miniature portion at the appropriate time.
Each dish presented artistically, a delight to the eyes and a feast to the guest's hearts.
Each dish synchronized with simplicity, space, elegance.
Each dish - an invitation to return to nature.
The sky is there all the time. The clouds come and go, obscuring that sky temporarily. When the clouds dissolve, is the clear sky something new? The sky has been there from beginningless time! Only the clouds have changed.
- Lama Migmar Tseten, 2023. The Path Beyond Desire in Reality and Wisdom: Exploring the Buddha’s Four Noble Truths and the Heart Sutra Photos by me. See Instagram | See LinkedIn | See previous posts | About
Love how you put this: "the irony that it entails spending more, doing more, eating more, wanting more"
"The secret to Japanese cuisine is not just the ingredients and seasonings, it is the thoughtful preparation with a simple heart 心." Subtlety in Japanese cuisine is refreshing and sublime. It's always about making the guests comfortable and making one's actions aligned with nature's way.