There were days during Ango training in Japan when there was so much okayu (rice porridge) left-over I wondered if there was anything that could be done with it? After some pondering during zazen this was one recipe I came up with that was perfect for when it was super-hot outside. To my surprise the […]
Month: May 2018
Carrot & Burdock Ginger Stir-fry
This is another favorite recipe from Japan. It conjures up fond memories of Fujidera, Hojosans countryside temple nestled at the foot of Mt. Fuji. The monthly zazenkai is followed by a lovely potluck with little dishes carefully prepared by each member, and this was one of them. Eighteen years on I finally I decided it […]
Quinoa Okayu
Technically this is not really Okayu (お粥 Japanese for rice-gruel) but it is a nice name for a porridge. Quinoa Okayu easy to make, doesn’t take too long to cook, and has a lovely texture. Some may recall similar recipes in the ZRC made with rice or a little amaranth, but I thought it was […]