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.

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