Many years ago, I had a chance to learn about temple food for 2 months from a famous monk-chef in Korea. One of his teachings was what we eat and when we eat is very important.

In the morning, eat light food like porridge, for lunch have solid food, a full meal but asmall amount. For dinner in the evening eat just fruits. Eat seasonal food when you can because they are best fresh and most nutritious. Eat a little as you can and don’t eat meat.

Temple food is naturally healthy and vegetarian. It has become increasingly popular in Korea because people are concerned about their wellbeing.

Unfortunately, monks and nuns do not use onions, garlic, chives, spring onions or leeks, the most common five pungent, spicy vegetables. In Korea we call these five forbidden vegetables “o-shin-chae”. Their intense scent and spiciness may distract monks during meditation. Until recently, I always tried to avoid eating “o-shin-chae”.  I don’t why but I didn’t like their smells.

In keeping with the Buddhist principle of harmony with nature ,  Tofu is a vital source of protein for monks as well as one of the main ingredients in temple food. Seaweed has been a part of Korean diet for centuries as well as being a seasoning in temple food.