Food (SOUL)
Itadakimasu & Gochisousama (ITADAKIMASU & GOCHISOUSAMA)
``Itadakimasu'', which is chanted with hands together before a meal, expresses requiem and gratitude for the animals and plants that became the ingredients, ``I will exchange the ingredients (life) for my own life.'' We cannot live even a single day without sacrificing the lives of others. The recitation of "Gochisousama" (Gochisousama) after a meal is a way of expressing gratitude to the creator. ``Chiso'' originally meant ``collecting ingredients from various places by running horses.''
Farmers run, carriers run, and cooks run for this one meal. I would like to express my respect for the enormous amount of effort and time that goes into it. Gratitude for life (nature) and gratitude for labor (people). A heart of gratitude is the origin of peace, allowing us to coexist with nature and others without conflict.
Seasonal Peak
There is an old Japanese legend that says, ``If you eat the first fruits of the season, your life will be extended by 75 days.'' This is not just a sign of good fortune; our ancestors must have known from experience that foods that are in season are the most vital and have the highest nutritional value. The bitterness of spring flushes out winter toxins, summer vegetables cool the body, and winter root vegetables warm the body. Adjust the balance of your body and increase your immunity as the seasons change. Eating seasonal foods is the rational wisdom of our ancestors to build a strong body and live a long life.
One soup and three dishes (ICHIJU-SANSAI)
In Japan, there is a style of cooking that consists of rice, miso soup, and three side dishes, but this is not a menu rule, but rather a ``food system'' designed to automatically adjust nutritional balance. The basis of this is the theory of ``Five Flavors, Five Colors''. There is a logic that if you prepare food in five colors: red, green, yellow, white, and black on your table, it will not only look beautiful, but also be naturally filled with nutrients such as vitamins and minerals.
Additionally, this style is based on the uniquely Japanese way of eating, which is ``seasoning in the mouth.'' Unlike Western course meals, where you eat one plate at a time, you eat rice, side dishes, and soup alternately, allowing the flavors to blend in your mouth. The experience of harmonizing seasonal ingredients in a variety of bowls in one's mouth has nurtured the delicate taste of Japanese people since ancient times.
Fermentation
Japan has a harsh environment with high temperatures and humidity, where food easily spoils. However, our ancestors took advantage of this climate and created the wisdom to turn decay into "preservation." You may be wondering about the strong natto-like smell. However, that smell is proof that microorganisms are alive. Miso, soy sauce, pickles. These have continued to support the health of Japan, a country with a long life expectancy, as natural ``medicines'' that regulate the intestinal environment. Traditional miso and soy sauce are kept in dark vats for at least six months, and sometimes as long as three years. Ripening deepens in the harsh cold of winter, and fermentation progresses in the heat of humid summer. Over time, it coexists with mold and yeast and develops flavor. It teaches us the richness of waiting and surrendering to the power of nature rather than trying to control it.
MOTTAINAI
There is no foreign language in the world that can perfectly translate the word ``mottainai.'' It is a Japanese spiritual culture that values ``connections'' derived from Buddhist philosophy and does not waste resources or lives. When we are children, we are taught not to leave any rice grains behind when eating. It is not only a matter of manners, but also that ``seven gods dwell in a single grain of rice.'' Each tiny grain of rice is filled with sacred life and the labor of farmers. A heart that imagines that ``connection'' and laments ``sorry'' when something of value is thrown away without being able to fulfill its mission. Use up every last drop, every last piece. Or, like Kintsugi, even the scratches can be admired and used as scenery.
"Mottainai" is not an attachment to material things, but rather expresses deep sadness and compassion for things that disappear without fulfilling their original role (life).