Buddhist Culture and Art - Buddhist Cuisine

Buddhist cuisine is a kind of cuisine mainly for the believers of Buddhism. It is known as zhāi cài (zhāi means "purification" or "discipline", cai means "cuisine" or "vegetable") in China, and shōjin ryōri (shōjin means "devotion", ryōri means "cuisine") in Japan, and by many other names in other countries. Due to the understanding of animals as conscious and suffering beings, many Buddhists do not kill animals and many also do not eat meat (other than that from those who died naturally, and from species where the consumption of brethren is not troubling to the still living). Certain major Mahayana sutras show the Buddha forcefully denouncing meat-consumption and advocating vegetarianism (vegetarianism in Buddhism). Some Mahāyāna Buddhists in China and Vietnam also avoid eating strong-smelling plants such as onion, garlic, chives, shallot, and leek, and refer to these as wu hun (五葷, 'Five Spices'). Buddhist vegetarian chefs have become extremely creative in imitating meat using prepared wheat gluten, also known as "seitan" or "wheat meat", soy (such as tofu or tempeh), agar, and other plant products. Some of their recipes are the oldest and most-refined meat analogues in the world.