Sanshin Zen Community's Podcast

This talk continues Shohaku Okumura Roshi’s commentary on Dogen Zenji’s Tenzo Kyokun – Instructions for the Zen Cook. (p. 36). Okumura Roshi speaks about the tenzo’s attitude toward his work in the kitchen: the importance of not judging the quality of the ingredients that are provided. Just prepare them carefully, paying attention to the three important things in cooking: quality, quantity, and timing. The tenzo’s life is at the intersection between discrimination and non-discriminating. He receives the food with no judgment and then makes determinations about the best way to use it. This is mind (as subject) and things (as object) working together as zenki – total function.This talk was originally given at Sanshinji in Bloomington, IN on September 9, 2007. Please consider supporting Okumura Roshi's teachings and the activities of Sanshin Zen Community by making a contribution on this podcast's page, at Sanshin's home page, or at the Dōgen Institute website.