Shojin Ryori Recipes

Tuesday, May 10, 2016

Tenzo Kyōkun



Tenzo Kyōkun or "Instructions for the Cook"
- by the monk Dōgen of the Kannon Dōri Kōshō Hōrin Zen Monastery

http://www.pvzen.org/biblioteca/Textos/tenzokyokun-eng.pdf
Posted by John Wolf at 5:17 PM
Email ThisBlogThis!Share to XShare to FacebookShare to Pinterest

No comments:

Post a Comment

Newer Post Older Post Home
Subscribe to: Post Comments (Atom)

About Me

John Wolf
View my complete profile

Blog Archive

  • ►  2017 (23)
    • ►  March (3)
    • ►  February (20)
  • ▼  2016 (15)
    • ▼  May (15)
      • Japanese Oshinko "Coleslaw"
      • Hiyayakko - Chilled Tofu
      • Mayo Harusame Salad
      • Horenso no Ohitashi - Spinach Salad
      • Zaru Soba - Cold Soba Noodles
      • Kyuuri to Wakame no Amasuzuke
      • Vegetable Miso Soup
      • Tenzo Kyōkun
      • Pickled Daikon – Takuan
      • Sanbaizu Tsukemono Cabbage and Carrots
      • Hakusai no sokusekizuke
      • Kenchinjiru - Buddhist Soup
      • Traditional Miso Soup
      • Cooking Japanese Gohan or Short-Grain Rice
      • Okayu
Simple theme. Powered by Blogger.