Fukui's long history with shojin-ryori can be traced to Eiheiji, one of the head monasteries of Soto Zen. There, from the time the monastery was founded in 1244, traditional Buddhist cuisine, shojin-ryori, has been developed as an important part of the practice. Dogen Zenji, the founder of Eiheiji Temple, clarified the duties of the monastery's head cook, respectfully referred to as the "tenzo", in a book entitled "Instructions for the Tenzo". In this book, Dogen Zenji, describes both the practical duties of the tenzo as well as the state of mind with which he prepares and offers meals to the assembly. The tenzo treats both the ingredients and those who receive the final product with the utmost respect, and through this process, simultaneously expresses gratitude to all existences. As Zen practice is easily applicable in everyday life, this attitude spread throughout the greater populace with relative ease.

Eiheiji Temple is a Soto Zen training monastery established in 1244 by Dogen Zenji, the founder of Soto Zen Buddhism in Japan.

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