The Zen Kitchen: Unopening the Gift of Tenzo Practice
By Fukutoku Ann Morishita
January 17, 2023
“In this food, I see clearly the entire presence of the universe supporting my existence.
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On December fourth, the annual Rohatsu (Buddha’s enlightenment) seven-day retreat was held at Clouds in Water. For the members of the Tenzo Ryo group this is one of our largest events in which we prepare nineteen meals for about ten people each day. The dishes for the meals are made from scratch by. As you can imagine, it requires hours of planning and preparation, which provides lots of opportunity to experience the feeling of anxiety, elation, excitement, and overwhelm.
This year, Kikan, Valentine, Autumn and Taizan shared the responsibility with me. Valentine provided several prepared meals. Autumn came to the center and prepared the food on site. Kikan is learning the basics of the Tenzo duties and was assisting in the kitchen with me every day of the sesshin. He showed curiosity and flexibility around all the aspects of serving and meal preparation, despite being out of his comfort zone as a novice cook. Taizan, forgoing his last leisurely lunch before the retreat started, generously went shopping for supplies at the last minute. He also provided ideas and food for delicious main courses to serve in the first meal bowl. Last, but not least, those attending the sesshin were the elegant eaters of whatever food was served up in their oryoki (meal bowls).
For me, the work in our Zen kitchen was a deep opportunity to collaborate with others and call upon “don’t know mind,” all while strengthening my understanding of giver, receiver and gift.
I ask myself: “What will other people bring to the process of food preparation?”
I reply: “I don’t know, but, I intend to accept their gift of time and food just as it is.”
What is Polenta? Forty minutes of stirring and boiling cornmeal. Then add some parmesan cheese in the last few minutes of cooking. From another point of view, it is the embodiment of the cook’s patience, perseverance and confidence.
What are hard boiled eggs? Boiling water, eggs, and agile fingers to pull off shells. They are also Autumn’s chickens cohabiting with humans and giving up their eggs. In return, for their offering, they receive human gratitude in the form of chicken feed made of vegetable peels and leftover oatmeal.
For everyone reading this, I invite you to open the gifts of cooking in your own life. These may include giver, receiver, gift, gratitude, generosity, and fortitude. We won’t know what precisely is in that gift until we prepare the meal.
Fukutoku Ann Morishita is a Soto Zen priest in training at Clouds in Water Zen Center. She has practiced Soto Zen Buddhism for the past 15 years. In May of 2021, Fukutoku took home leaving vows with Rev. Sojun, Diane Martin of Udumbara Sangha in IL. Sojun was transmitted by Rev. Sekijun Karen Sunna. In 2022, Fukutoku began Zen training with Rev. Myo-on, Susan Hagler. Fukutoku is currently serving as the head cook, Tenzo, and is an associate member of the Teacher Ryo. She has served the general community as a hospice nurse for the past 11 years. Prior to studying Buddhism, Fukutoku was a member of the Evanston, IL, Quaker Friends' Meeting for ten years.