著者

山上 ユリ子 亀岡 恵子 江成 里衣 倉持 裕子 成瀬 宇平

出版者

松山東雲女子大学・松山東雲短期大学

雑誌

松山東雲短期大学研究論集 (ISSN:03898768)

巻号頁・発行日

no.20, pp.p191-204, 1989-12

被引用文献数

1

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Study on the dietary habits and life of zen monks at zen monastery Empuku-ji was conducted to clarify the health conditiouns zen monks. As giho Nishikata,great master of Empuku-ji once said. "temples and monasteries were said to be 100 years behind the time, but now they are in the van of the time,"the rusults of our study reveal the value of zen diet which has beendeveloped with much wisdom. The results obtained can be summarised as follows; 1) the energy consumption of zen monks was quite high both on routine labor days and the days called ohzesshin. This high energy consumption is one characteristic of the dairy life of the zen monks at the zen monastery studied. 2)The dietary habits at a zen monastery closely resembled those of vegan vegetarians. The deietary inteke of zen monks from their regular meals was not suffcient for their necessary dietary allowance. 3) In addition to their regular simple means, they have a special meal almost once in every five days. This shows thier traditional dietary pattern of having meals at a zen monastery,which has been succeeded over 700 years.4) The health conditions of zen monks were good. 5) Most of their guest meals and meals for special occasions had a large number of dishes with a small quantity for each. These vegetarian deiets were of high nutritive value,and a variety of foods were assorted in each dish to give relish to its color, savor anr aroma. 6)Zen vegetarian diet was characteristically composed of tactful combination of so called " five cooking materials" , "five colors", "five savors", and that are "hot and cold" and "hand and soft".