The function of the tenzo is to manage meals. The tenzo should approach their work with a mindful attitude and see it as a way to nourish the people they are serving"

Looking over the recipes and posts across my Instagram account, website, and YouTube channel, I thought now would be the right time to share the initial logic at play—the method to the madness, if you will.

In June, I started with my first recipe post: Steamed Rice with Hulled Barley. I followed that up with Tofu & Wakame Miso Soup and Shio Koji Pickled Cabbage, all before the end of the month. You might think to yourself that they are three simple recipes, seemingly for someone on a diet. And you wouldn’t be wrong.

They are for someone following the principles of the shojin ryori dietary practice. But beyond that they are the three standard elements of the ichiju issai meal format that I use as the framework for sharing what I learned and observed in the kitchen at Hiei-zan: a bowl of rice, a simple soup, and a vegetable dish.

One of the pervasive issues that we all face in modern life is Choice Overload: the paralyzing indecision created by the infinite number of options available to us at any single moment. It has even made its way into our homes and kitchens in the form of meal overwhelm. I believe that the ichiju issai framework is the solution, providing an easy to follow template for each and every meal.

Understanding the methodology behind my recipes should help you to see them for what they are: plug-and-play components that can be enjoyed within the context of this simple framework to produce nutritionally balanced meals with minimal effort, all while reducing the stress and indecision of meal overwhelm.

Your First Ichijū Issai Meal

Maitake mushroom rice Mushrooms are second only to pumpkins in the collective imagination when it comes to the Autumn season. In Japan that means Mushroom Rice. This dish is a wonderful addition to any Fall dinner, not only for its seasonality, but also for the opportunity it provides to practice mindfulness and gratitude for what we have. Get the Recipe

Zen monk's vegetable soup There is no shortage of theories as to how this iconic shojin ryori vegetable soup originated. Some say it was out of necessity when faced with feeding more guests than anticipated during a temple festival. Others say it was out of desperation . . . Get the Recipe

salt brined cucumber The beauty of tsukemono lies in their simplicity. To begin, all you need is a vegetable, salt, and a bit of time. This recipe is for the simplest form of tsukemono, or Japanese pickles: salt brined cucumber. A great starting point in any pickling journey. Get the Recipe

Thank you for joining me on this journey, and for being a part of our growing community. My inbox is always open, so if there is any feedback, comments, or requests for topics that you would like to see me cover, please reach out to me. I read and reply to every message that I receive.