Our guest is Reverend Dr. Masaki Matsubara, who is an eighteenth-generation Zen priest in the Japanese Rinzai tradition. His career is unique and impressive. Following his Zen monastic training in Heirinji Monastery in Japan, he moved to the US in 1999 to study at Cornell University, where he eventually earned a PhD in Asian religions. Since then, he has taught Buddhist studies at prominent institutions, including U.C. Berkeley, Stanford University, Cornell University, Brown University and the University of Tokyo. Also, Rev. Matsubara is the head abbot of Butsumoji Zen Temple in Chiba, Japan

Reverend Matsubara joined us in Episode #377 in September 2025 and discussed important ideas underlying Japanese society, such as the true meaning of Zen and the difference between Zen and mindfulness.

Now, he is back to talk about food in Zen practice. Generally speaking, in business organizations, the lower level of the hierarchy tends to be in charge of food matters. CEO’s would not choose and order lunch items for their employees, for instance.

However, in Zen practice, preparing and serving meals is a very important part of training and the cook is called Tenzo. The idea of prioritizing meal preparation, as much as meditation and studying Buddhism, came from the classic book Tenzo Kyokun, written by the Japanese Zen Buddhist master Dogen in 1237. The book is old and sounds aloof from our daily lives, but there are many valuable lessons for living mindfully in our modern lifestyle.

In this episode, we will discuss why food is essential in Zen practice, the precious lessons in the book Tenzo Kyokun, how you can practice a mindful approach to food in your daily life, how Japanese vegetarian cuisine Shojin Ryori exemplifies the essence of mindful eating and much, much more!!!

The latest information on Reverend Matsubara's meditation sessions is found here on Instagram:

@masakimatsubara.zen

@the.gallery.nyc

@o.d.o_ny

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