Three months have passed since I reported on “Ramadan and Dates” here in Malaysia. Since then, I gave birth to my son in Kuala Lumpur in August and so the topic this time is an episode from my experience.

Where should I give birth, Japan or Malaysia?
My decision to give birth in a foreign country was made with a certain amount of anxiety. But the reason I chose to give birth in Kuala Lumpur was because the closest hospital, located just five minutes from my house, offered the option of a painless delivery using an epidural which could be provided at anytime during a 24-hour period.
My first son, who is now three years old, was born in Tokyo by an elective induction with an epidural. For the birth of my second son, however, I wanted to wait for labor to begin naturally and have the delivery under epidural anesthesia, because an easy delivery and quick recovery were the big advantages of a painless delivery last time. This is not such a straight forward request in Tokyo, however, where there is a shortage of anesthesiologists in hospitals, so epidurals cannot be provided on demand.
General hospitals in Malaysia are different from those in Japan. In Malaysia, each OB/GYN holds their clinic in a general hospital and a patient chooses their doctor in advance. The same doctor sees the patient from pregnancy checkups to delivery. I think this system is easier for building a feeling of trust.

For every meal there is a choice of Asian, Western and vegetarian food, and a special menu for mothers following the birth. This is the moment that I missed Japanese food…　This is a typical Malay breakfast, Nasi Lemak

How to provide 24-hour anesthetic treatment?
At 39 weeks, I started experiencing contractions and went to hospital around 9:00 pm. At midnight, after waiting for two hours with increasingly painful contractions, an Indian man wearing casual clothes suddenly appeared. Yes, this is the anesthesiologist I was waiting for! I was not able to reply to his introduction at this stage, and he began the anesthetic treatment immediately. Fortunately, the pain subsided after about 10 minutes.
I originally thought that anesthesiologists were in the hospital around the clock, however it turns out that they are called in as the need arises (I advise putting a request in early on in your labor though). Surely this system is a good option for maternity hospitals in Japan?

Bringing the placenta home?
My ideal birth was made possible because of advanced medical technology and facilities.
What was particularly memorable was to be shown my raw placenta and asked if I would like to take it home! According to one midwife, Malay families often take placentas home, wash them with salt and bury them under a tree in the garden.
I stayed in the labor delivery room (LDR) for a while because of a high fever following the birth, and I was simply amazed when a midwife came to see me not to ask about my condition, but about the placenta! I am not sure whether it is true or not, but I have heard that the custom is to eat it.

A comfortable and well-equipped LDR

Reported by Makiko Wada, Sugahara Institute

I love reusable eco-friendly grocery bags and my favorite ones are those I got at supermarkets in the US. The other day, however, when I saw a facebook update posted by my cousin, I said, “Wow! They are so cool!”

I instantly clicked on the “like” button and shared the content on my wall. My cousin posted these three reusable bags she made using only used newspaper and glue. She had attended a workshop held by an instructor who taught participants how to make the bags.

My cousin is a commercial designer specializing in package designs. As she is sort of an artist, I assumed she was able to make these stylish bags on her first try. I loved the bags so much and wanted to make them myself. When I asked her if I could learn to be able to make the bag, she responded that anyone could. “You can make the bags whether you are dexterous or not.” is what she said.

Since I was attracted by those coolest bags, I did a Google search to find the detailed information about the bag. The bag is called the “Shimanto Newspaper Bag.” The Shimanto-gawa is a river running in the western part of Kochi prefecture, Japan. The river is famous as one of the most beautiful rivers in Japan with its rich and productive ecosystem and the surrounding beautiful nature, and is frequently mentioned as “the last fresh stream in Japan.”

In 2002, a Kochi local designer, Mr. Makoto Umehara, wanted to protect the natural environment around the Shimanto River and called to people, “Why don’t we use old newspaper to wrap all the goods sold at the stores along the Shimanto River?” In response to the proposal, Ms. Masako Ito, a local housewife, invented a bag made of old newspaper in 2004 saying, “How about using this bag instead of just wrapping goods?” This was the moment the Shimanto Newspaper Bag was born.

Since then, the Shimanto Newspaper Bag has gradually grown in popularity all over Japan, and now the bags are available to nationals through mail order. Part of the sale of the bags is donated to the activities related to environment conservation of the Shimanto River area. It’s awesome, isn’t it? For those who are interested in the bags, an instructor-training course was established several years ago and currently about 250 instructors teach people how to make the bags in their workshops in many parts of Japan. What’s more, the bag that was already introduced at exhibitions held in the US and UK has apparently become recognized worldwide.

What I think is cool about the bag is that it consists of the concept of “mottainai,” meaning “don’t waste,” and origami, the traditional art that every Japanese person recognizes. The bag brilliantly embodies what is called Cool Japan, I think. What I like most about it is that you can make your original bag for yourself using old newspaper from your town anywhere in the world. All you need is newspaper and glue. When the bag is broken over time, why not make another one? I am glad to know today that “eco-friendly culture with a touch of playfulness” like this is being introduced by Japan to the world.

Shimanto Newspaper Bag Nippon Website: http://shimanto-shinbun-bag.jp/index.html
(Japanese only)

Reported by Yukari Aoike, Sugahara Institute

Released on EurekAlert! On October 29, 2013 http://www.eurekalert.org/pub_releases/2013-10/ind-oan102913.php

These results are published in the journal Nature Communications, on 25 October 2013.

Obesity affects more than 15% of adults in France, and its constitutive mechanisms are still not completely explained. Normally, fine control of weight and food intake is coordinated by a specialised part of the brain (the hypothalamus). It adjusts food intake depending on reserves and needs. In this way, after a period of excessive food intake and weight gain, a healthy subject will tend spontaneously to reduce their food intake for a while to return to their previous weight.

In many of the morbidly obese, this mechanism is faulty: despite their efforts, they continue to consume too much food (hyperphagia), contributing to maintaining a higher weight or even increasing it further.

Even so, their brain should take in the information about over-eating and reduce food intake to encourage weight loss. This observation is all the more surprising given that the hunger hormone ghrelin, produced by the stomach and acting on the hypothalamus, is most frequently found at a normal, or even a reduced level in obese patients.

The study conducted by Sergueï Fetissov and the team from joint research unit 1073 “Nutrition, inflammation and dysfunction of the gut-brain axis” (Inserm/University of Rouen), directed by Pierre Déchelotte, collaborating with Prof Akio Inui’s team at the University of Kagoshima (Japan), reveals the molecular mechanism of this paradoxical hyperphagia.

The researchers have highlighted the presence of specific antibodies, or immunoglobulins, in the blood of obese patients, antibodies that recognise ghrelin and regulate appetite.

By binding to ghrelin, the immunoglobulins protect the hunger hormone from being broken down rapidly in the bloodstream. The ghrelin can then act on the brain for longer and stimulate appetite.

“The immunoglobulins have different properties in obese patients”, explains Sergueï Fetissov, researcher in the Inserm unit in Rouen and main author of the study. “They are more strongly ‘attracted’ to ghrelin than in subjects of normal weight or in anorexic patients. It is this difference in ‘affinity’ that enables the immunoglobulins to transport more ghrelin to the brain and boost its stimulating action on food intake”, he continues.

The research team has confirmed this mechanism by experiments in rodents. When ghrelin was administered in combination with immunoglobulins extracted from the blood of obese patients, or with immunoglobulins derived from genetically-obese mice, they stimulated food intake more strongly. Conversely, when ghrelin only was given, or combined with immunoglobulins from non-obese people or mice, the rodents were better able to regulate their appetite by restricting food intake.

“Our discover open a new opportunity to design treatments acting on the basis of this mechanism to reduce hyperphagia observed in cases of obesity”, emphasises Pierre Déchelotte, Director of the joint Inserm/University of Rouen unit.

This study extends other work by the research team, published in 2011, on the role of immunoglobulins interfering with different hormones acting on appetite, satiety or anxiety in cases of anorexia, bulimia or depression, and on the probable involvement of intestinal flora (microbiotic) in these interactions.

“Our results could also be used to study the opposite phenomenon, loss of appetite, such as observed in cases of anorexia”, concludes Pierre Déchelotte.

###

Sources

Anti-ghrelin immunoglobulins modulate ghrelin stability and its orexigenic effect in obese mice and humans
Kuniko Takagi1,2,3,§, Romain Legrand1,2,§, Akihiro Asakawa3, Haruka Amitani3, Marie François1,2, Naouel Tennoune1,2, Moïse Coëffier1,2,5, Sophie Claeyssens1,2,5, Jean-Claude do Rego2,4, Pierre Déchelotte1,2,5, Akio Inui3 , Sergueï O. Fetissov1,2*

1 Inserm UMR1073, Nutrition, Gut and Brain Laboratory, 76183, Rouen, France;
2Institute for Research and Innovation in Biomedicine (IRIB), Rouen University, Normandy University, 76183, France;
3 Department of Psychosomatic Internal Medicine, Kagoshima University Graduate School of Medical and Dental Sciences, Kagoshima, 890-8520, Japan;
4 Animal Behavior Platform (SCAC), IRIB, Rouen, 76183, France;
5 Rouen University Hospital, CHU Charles Nicolle, 76183, Rouen, France.
Nature Communications, 25 octobre 2013 – DOI: 10.1038/ncomms3685

Original Article released:
http://www.eurekalert.org/pub_releases/2013-10/ind-oan102913.php

Link Cited on: LINK de DIET
http://www.nutritio.net/linkdediet/news/FMPro?-db=NEWS.fp5&-Format=detail.htm&kibanID=42192&-lay=lay&-Find

When autumn comes in Japan, we see a catchword on a Shinkansen poster of Central JR Company every year. To my surprise, the catchword remains unchanged for the past 20 years.

Now it’s autumn…
Well, let’s go to Kyoto!

Central JR Company has introduced more than 70 shrines and temples in Kyoto over the 20 years through the Shinkansen posters. The colorful scenery in Kyoto depicted on the posters has quite a lot of impact, which catches people’s eyes instantly. You can archive the old posters from the campaign page of Central JR Company. The poster of 2013 displays the grandeur scenery of tinted autumnal leaves in Nanzenji. http://souda-kyoto.jp/campaign/archives.html

Cited from Central JR Company: http://souda-kyoto.jp/20th/index.html

In fact, it is so mysterious but seeing this poster and reading the catchword incline us, Japanese people to go to Kyoto for no reason, where we can visit temples and enjoy delicate traditional Kyoto cuisine.

Although the leaves have not been tinted enough yet, I stayed in Kyoto in October to enjoy the autumn season one step ahead. I also went to the exhibition of MARUYAMA Okyo, held in a museum belonged to a conservative temple of the Zen sect called Shokokuji.

Shokokuji was built in 1392 by ASHIKAGA Yoshimitsu, the third Shogun of Muromachi period. The words “shokoku” means to save and govern the country, which came from the old China. Also in Japan, the same words “shokoku” was used to refer a position of Sadaijin, Minister of the left and because ASHIKAGA Yoshimitsu held the very position, the temple was named so.

MARUYAMA Okyo was a painter worked during the middle of Edo period. The exhibition displayed all his major masterpieces between 1750 and 1795 when he died. The Kujaku-botan-zu (Peacocks and Peonies) on the flyer is one of his works. There were also pieces of works done by his students. They were all full of vigor and painted freely.

During my visit, I took a video of the garden so I can share the scenery and you can imagine being in the temple.

Released on EurekAlert! On October 28, 2013 http://www.eurekalert.org/pub_releases/2013-10/osu-eof102813.php

CORVALLIS, Ore. – A new review suggests that omega-3 fatty acids taken in excess could have unintended health consequences in certain situations, and that dietary standards based on the best available evidence need to be established.

“What looked like a slam dunk a few years ago may not be as clear cut as we thought,” said Norman Hord, associate professor in OSU’s College of Public Health and Human Sciences and a coauthor on the paper.

“We are seeing the potential for negative effects at really high levels of omega-3 fatty acid consumption. Because we lack valid biomarkers for exposure and knowledge of who might be at risk if consuming excessive amounts, it isn’t possible to determine an upper limit at this time.”

Previous research led by Michigan State University’s Jenifer Fenton and her collaborators found that feeding mice large amounts of dietary omega-3 fatty acids led to increased risk of colitis and immune alteration. Those results were published in Cancer Research in 2010.

As a follow-up, published online in the journal Prostaglandins, Leukotrienes & Essential Fatty Acids, Fenton and her co-authors, including Hord, reviewed the literature and discuss the potential adverse health outcomes that could result from excess consumption of omega-3 fatty acids.

Studies have shown that omega-3s, also known as long chain polyunsaturated fatty acids (LCPUFAs), are associated with lower risk of sudden cardiac death and other cardiovascular disease outcomes.

“We were inspired to review the literature based on our findings after recent publications showed increased risk of advanced prostate cancer and atrial fibrillation in those with high blood levels of LCPUFAs,” Fenton said.

Omega-3 fatty acids have anti-inflammatory properties, which is one of the reasons they can be beneficial to heart health and inflammatory issues. However, the researchers said excess amounts of omega-3 fatty acids can alter immune function sometimes in ways that may lead to a dysfunctional immune response to a viral or bacterial infection.

“The dysfunctional immune response to excessive omega-3 fatty acid consumption can affect the body’s ability to fight microbial pathogens, like bacteria,” Hord said.

Generally, the researchers point out that the amounts of fish oil used in most studies are typically above what one could consume from foods or usual dosage of a dietary supplement. However, an increasing amount of products, such as eggs, bread, butters, oils and orange juice, are being “fortified” with omega-3s. Hord said this fortified food, coupled with fish oil supplement use, increases the potential for consuming these high levels.

“Overall, we support the dietary recommendations from the American Heart Association to eat fish, particularly fatty fish like salmon, mackerel, lake trout or sardines, at least two times a week, and for those at risk of coronary artery disease to talk to their doctor about supplements,” he said.

“Our main concern here is the hyper-supplemented individual, who may be taking high-dose omega-3 supplements and eating four to five omega-3-enriched foods per day,” Hord added. “This could potentially get someone to an excessive amount. As our paper indicates, there may be subgroups of those who may be at risk from consuming excess amounts of these fatty acids.”

Hord said there are no evidence-based standards for omega-3 intake and no way to tell who might be at health risk if they consume too high a level of these fatty acids.

“We’re not against using fish oil supplements appropriately, but there is a potential for risk,” Hord said. “As is all true with any nutrient, taking too much can have negative effects. We need to establish clear biomarkers through clinical trials. This is necessary in order for us to know who is eating adequate amounts of these nutrients and who may be deficient or eating too much.

“Until we establish valid biomarkers of omega-3 exposure, making good evidence-based dietary recommendations across potential dietary exposure ranges will not be possible.”

Original Article released:
http://www.eurekalert.org/pub_releases/2013-10/osu-eof102813.php

Link Cited on: LINK de DIET
http://www.nutritio.net/linkdediet/news/FMPro?-db=NEWS.fp5&-Format=detail.htm&kibanID=42170&-lay=lay&-Find

Posted on Nov. 7, 2013 on BBC NEWS US & CANADA
http://www.bbc.co.uk/news/world-us-canada-24856146

US food safety officials have taken steps to ban the use of trans fats, saying they are a threat to health.

Trans fats, also known as partially hydrogenated oils, are no longer “generally recognised as safe”, said the Food and Drug Administration (FDA).

The regulator said a ban could prevent 7,000 deaths and 20,000 heart attacks in the US each year.

The FDA is opening a 60-day consultation period on the plan, which would gradually phase out trans fats.

“While consumption of potentially harmful artificial trans fat has declined over the last two decades in the United States, current intake remains a significant public health concern,” FDA Commissioner Margaret Hamburg said in a statement.

“The FDA’s action today is an important step toward protecting more Americans from the potential dangers of trans fat.”

‘Industrially produced ingredient’

If the agency’s plan is successful, the heart-clogging oils would be considered food additives and could not be used in food unless officially approved.

The ruling does not affect foods with naturally occurring trans fats, which are present in small amounts in certain meat and dairy products.

Continue reading the main story
Foods containing trans fat

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• Some processed baked goods such as cakes, cookies, pies
• Microwave popcorn, frozen pizza, some fast food
• Margarine and other spreads, coffee creamer
• Refrigerator dough products such as cinnamon rolls

Source: US Food and Drug Administration

-　-　-　-　-　-　-　-　-　-　-　-

Artificial trans fats are used both in processed food and in restaurants as a way to improve the shelf life or flavour of foods. The fats are created when hydrogen is added to vegetable oil, making it a solid.

Nutritionists have long criticised their use, saying they contribute to heart disease more than saturated fat.

Some companies have already phased out trans fats, prompted by new nutritional labels introduced in 2006 requiring it to be listed on food packaging.

New York City and some other local governments have also banned it.

But trans fats persist primarily in processed foods – including some microwave popcorns and frozen pizzas – and in restaurants that use the oils for frying.

According to the FDA, trans fat intake among Americans declined from 4.6g per day in 2003 to around 1g per day in 2012.

The American Heart Association said the FDA’s proposal was a step forward in the battle against heart disease.

“We commend the FDA for responding to the numerous concerns and evidence submitted over the years about the dangers of this industrially produced ingredient,” said its chief executive, Nancy Brown.

Outgoing New York Mayor Michael Bloomberg, who led the charge to ban trans fats in that city, said the FDA plan “deserves great credit”.

“The groundbreaking public health policies we have adopted here in New York City have become a model for the nation for one reason: they’ve worked,” he said.

_ _ _ _ _ _ _ _ _ _ _ _

Source: BBC News
http://www.bbc.co.uk/news/world-us-canada-24856146

When considering dining in the light of cultured living, the ideal dining experience would not only include enjoying the food and the moment, but would also be eco-friendly. However, I am sometimes troubled about meals.

I went to the US on business recently. While there, I was invited to lunch and dinner but the portion size of meals was far too much for me. The servers quickly cleared plates from the table without asking if I was done when I put my fork on the plate. I let it go because I didn’t want to force myself to eat it all, but leaving wonderful entrees uneaten made me feel guilty. Well, yes, the US is the largest consumer market in the world…

However, Japan is one of the largest producers of food waste in the world. It’s a well-known fact these days. According to recent figures released by Ministry of Agriculture, Forestry and Fisheries, Japan produces about 18 million tons of food waste per year, 10 million tons of which are from general household and another 8 million tons are from food-related businesses. How could this happen in our country while so many other countries’ people are starving? This is a really serious matter, and the more I think I contribute producing food waste, the more guilt I feel.

As a light eater, I have trouble finding a perfect-sized meal, as I really try to avoid wasting food. I envy those who can finish a lunch set easily. There are few people who understand the dilemma of light eaters.

Therefore, I try to think of solutions for small eaters like me – for your cultured diet of enjoying food without producing waste.

1) When you eat alone, dine at home.
2) When dining in a group, share dishes or go to a buffet restaurant.
3) Go to a café, onigiri shop, or a restaurant that serves smaller portions.
4) Choose a restaurant that allows you to take your leftovers home.
5) Starve yourself by exercising, refraining from snacks, etc.

I was able to reduce my food waste with one of the actions above. These days, there are many curry restaurants where you can choose a smaller portion of rice, and cafés that will wrap up a sandwich you can’t finish. I can see that those restaurants create value in satisfying various needs of customers.

Trying to avoid wasting food may help reduce overspending and grocery expenses and in some cases, promote weight control and health improvement. Even if you have no problem with leaving food on your plate, why not think about your own ideal cultured diet?

Reported by Yukari Aoike, Sugahara Institute

In the previous blog I mentioned the Zen monk’s disciplined way of having meals. At this time, I’d like to show you some simple yet sophisticated meals served at various Zen temples.

Zen is a branch of Buddhism whose doctrine is learned through practice mainly based on zazen. Zen was introduced to Japan during the Kamakura period. Japanese monks studying Zen in China came back to Japan to begin their missionary work. Two traditional schools of Zen – Rinzai and Soto – were established according to styles of zazen. During the Edo period, a Chinese monk established the third school of Zen, called Obaku.

At Zen temples, monks do all routine tasks including cleaning, laundry, cooking as their practice. Preparing meals is one of the most important practices in Zen. The person in charge of cooking is called tenzo, a virtuous monk selected from those who have longtime practicing career at the temple. In Buddhism, eating meat and fish is prohibited. Eating garlic, garlic chives, leeks, etc. which have tonic properties are also prohibited because they may stimulate feelings of lust. In accordance with these disciplinary rules, they cook dishes using vegetables, fruits, grains and seaweeds. Those dishes are called shojin ryori in the Rinzai and Soto schools, and fucha ryori in the Obaku school.

Shojin ryori was established by Dogen, originator of the Soto school. Shojin ryori is characterized by the usage of five flavors, five cooking methods, and five colors. This concept is the basis of Japanese cooking, using five flavors (hot, sour, sweet, bitter, salty), five cooking methods (raw, simmer, fry, grill, deep-fry, steam), and five colors (green, yellow, red, white, black), and ingenious combinations of these three elements. The dishes usually served to Zen monks are ordinary meals consisting of porridge or cooked rice and barley, one or two dishes and pickles. Occasionally, in the Zen temple a humble feast – dishes are served on a tray – is provided for temple guests and high priests. Shojin ryori had an influence on cha-kaiseki, the meal served in the context of chanoyu Japanese tea ceremony.

On the other hand, fucha ryori served in the Obaku Zen temple is a Chinese-style shojin ryori introduced by a Chinese monk who was naturalized in Japan. For fucha ryori, dishes are not served on individual trays but to the tables in groups of four. The Obaku school’s attitude is more expansive compared with the other two Zen schools. At dinnertime, people are supposed to enjoy meals without concern of rank relationship. Dishes are richly seasoned with sesame oil, and in particular dishes called gisei ryori are very unique; they are dishes that resemble meat, fish or egg in appearance using tofu and kudzu arrowroot starch. These dishes look like such a feast you can hardly believe they do not contain meat and fish.

Shojin ryori and fucha ryori. A common characteristic is that both dishes are cooked to make the most of their ingredients. According to Buddhism, food must be cherished as a source of life not to be wasted and to be greatest possible use. Basically they cook all dishes themselves, committing great time and care to the tasks, using their ingenuity. They also care about the people who they serve dishes; they make nice meals using limited ingredients, always striving to help people feel and enjoy the season.

Today, there are many temples and restaurants serving shojin ryori and fucha ryori to lay people all over Japan. What are these simple yet sophisticated dishes like? It would be an interesting experience to actually see and taste them.

Koumyoji, Rinzai Zen (Tochigi Pref.) : http://www.botandera.com/shoujin.html (Japanese only)
Takao-san Yakuo-in, Shingon (Tokyo): http://www.takaosan.or.jp/english/syojin-ryori.html
Fucha ryori restaurant “Bon” (Tokyo): http://www.fuchabon.co.jp/english/english.html

Reported by Yukari Aoike, Sugahara Institute

I live with my husband and we share a common value of striving to live a “cultured” life. I think the definition of cultured living differs by person to person. My ideal cultured lifestyle places importance on such elements as “simplicity,” “comfort,” “freedom,” “sophistication,” and “eco-friendliness.”

Today in Japan, there are so many goods and materials around us. One would think it easy to live a simple and eco-friendly life, but it’s actually not. Recently, I’ve come to realize how difficult it is.

One day, my husband made yakisoba fried noodles for our lunch. The noodles were cooked with many slices of cabbage core – the very part I usually cut off and discard. The yakisoba had the distinct flavoring of cabbage, different from the usual but somewhat novel.

“Even the core of the cabbage is edible so there’s no reason to toss it out,” he said. Well, he was absolutely right. However, what my hubby did with the veggie struck me. As a housewife, I have thought discarding the cabbage core is a matter of course as I saw my mom, school teachers, and cooking experts on TV consistently cut off and tossed it out.

Then my husband explained what made him think like that. “I attended Zen meditation practices several years ago. You remember that, don’t you? I spent some weekends in a Zen temple where I experienced the life of a Zen monk.” I remember that he left Saturday morning and came home Sunday evening, extremely exhausted.
“From early morning we did zazen and routine tasks like cleaning inside the temple and the grounds. And then we had a meal. There are disciplinal manners at meal times…”

He says that Zen disciplinants’ way of eating leaves absolutely no waste. They dine using a set of five stacking bowls called jihatu and a pair of long chopsticks. They use the biggest bowl for cooked rice or porridge, the second biggest bowl for miso soup, and the rest of the bowls are for main/side dishes and takuwan pickles. They serve main/side entrees onto their bowls and pass the serving bowl to the person sitting next to them. At this time, they are supposed to serve their own portion taking into consideration how much others need. They must eat all they have, and talking or making sounds is prohibited. For those monks, meals are one of their practices – eating is partaking of lives – and they must concentrate on it.

After this experience, my husband says he changed his mind about eating and living. However, his room is not neatly organized at all…Well, anyway, we try to live a frugal life without extra possessions in accordance with the philosophy of Zen practice.

They say in Zen temples, monks don’t wash their dishes. They consume every bit of rice and other dishes except the very last bite of takuwan pickle. They pour hot water into the bowls, wipe them with the piece of takuwan, and drink the water. The bowls are then wiped with clean dry washcloth and stacked. Doing this with care prevents illness from food poisoning even without washing the bowls with water. This is an extremely ecological way of cleaning.

Ordinary people like us can’t live like those Zen monks for various reasons but I think we can learn much from the monks’ philosophies. For example, when having meals, we should enjoy the dishes in appreciation of the food and of those who made it. When washing dishes, avoid polluting the river by wiping the dishes with leftover oil using paper towel to reduce detergent use. Before dumping waste, sort trash in consideration of how the cleaning staff will treat it, and how it will be recycled or burned.
The bottom line is, caring matters. I think the care you take with things and people, your breadth of mind form our cultured living.

Reported by Yukari Aoike, Sugahara Institute