All food we eat, three meals a day, we cook ourselves. I love cooking, but it is also a challenge to cook Japanese food for Japanese … and how many people are joining our meals is not always clear (I maybe will write later about Roshi’s “special guests”). All things have to be ready in time, more or less, rice, vegetables and soup. And the pickled radish (takuan) to wipe the bowl.
What we cook we must all eat up. If we cooked too much, the leftover breakfast is used for lunch, and the leftover lunch for dinner. No food is thrown away.
When I hear and see the farmers working on the fields around the temple, I really feel grateful and motivated to practice hard, because here I live on the outcome of their work.