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Most of the dishes considered to be uniquely Buddhist are vegetarian, but not all Buddhist traditions require vegetarianism of lay followers or clergy. [2] Vegetarian eating is primarily associated with the East and Southeast Asian tradition in China, Vietnam, Japan, and Korea where it is commonly practiced by clergy and may be observed by laity on holidays or as a devotional practice.
Buddha's delight, often transliterated as Luóhàn zhāi (simplified Chinese: 罗汉斋; traditional Chinese: 羅漢齋), lo han jai, or lo hon jai, is a vegetarian dish well known in Chinese and Buddhist cuisine. It is sometimes also called Luóhàn cài (simplified Chinese: 罗汉菜; traditional Chinese: 羅漢菜).
As with all religious traditions, some such foods have passed into widespread secular use, but all those on this list have a religious origin. The list is arranged alphabetically and by religion. Many religions have a particular 'cuisine' or tradition of cookery, associated with their culture (see, for example, List of Jewish cuisine dishes).
Buddhist cuisine (1 C, 30 P) Pages in category "Food and drink in Buddhism" The following 4 pages are in this category, out of 4 total. This list may not reflect ...
Since Buddhism was introduced into Korea, Buddhist traditions have strongly influenced Korean cuisine as well. During the Silla period (57 BC – 935 AD), chalbap (찰밥, a bowl of cooked glutinous rice ) yakgwa (약과, a fried dessert) and yumilgwa (a fried and puffed rice snack) were served for Buddhist altars and have been developed into ...
It may originate from presenting a balanced meal, where balance is a key Buddhist concept, [3] from the story of Buddha carrying his food bowl to fill it with whatever bits of food villagers would offer him, [6] to the explanation of the overstuffed bowl resembling the belly of Budai, a 10th-century Chinese monk often confused with Buddha. [7]
As there is an underlying concept of doing all one can with sincerity, [4] there are many changes in the contents of the shinsen depending on season or region. There are regions where the custom of offering up the first produce of the year before an altar without eating it remains, [5] but there are also areas where offerings are selected from amongst the seasonal foods.
Tsampa – roasted barley flour, it is a staple food; Yak butter – butter made from the milk of the domesticated yak (Bos grunniens). It is a staple food item and trade item for herding communities in south Central Asia and the Tibetan Plateau. Yurla – a wheat pastry with butter, particularly common in Nyainrong County in northern Tibet [3]