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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Our guest is Hideatsu Shibanuma who is the 18th-generation president of Shibanuma Soy Sauce, which was founded in 1688. Shibanuma Soy Sauce has specialized in producing barrel-aged soy sauce in Ibaraki Prefecture for about 370 years. Its products were so superior that they were served to Shoguns during the Edo period.

Like many other craftsmen-based traditional businesses in Japan, soy sauce manufacturers have faced challenges due to reasons like a declining population and changes in people’s diet. But Shibanuma Soy Sauce is doing well, thanks to its success in the export markets, with over 60 destinations worldwide. But it did not happen overnight. It is the result of Hideatsu’s hard work.

In this episode, we will discuss the key to successfully running the 377-year old soy sauce company, the unique taste of Hideatsu’s barrel-aged soy sauce, why his products have been attracting the attention of top chefs all over the world and much, much more!!!

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Our guest is George Padilla who plays a key role in multiple exciting Japanese restaurant and hospitality businesses in New York, including Rule of Thirds (https://www.thirdsbk.com/), Bin Bin Sake (https://linktr.ee/bin.bin.sake) and Teruko (https://hotelchelsea.com/dining-and-bar/teruko) at The Hotel Chelsea.

George’s passion for and profound understanding of Japanese culture is impressive. Since he joined the tiny yet influential Japanese restaurant Okonomi in Brooklyn in 2014, he has been one of the most inspiring people in the Japanese food industry. He joined us with his chef partner JT at Rule of Thirds, in Episode #236 in August 2021, and shared his idea of Japanese food and food culture.

He recently took another trip to Japan, which was packed with unique experiences and discoveries. In this episode, we are going to discuss all about them, such as his visit to the oldest izakaya in downtown Tokyo, the standing sushi bars he enjoyed and his stay at a traditional foodway retreat in Yamanaka Onsen. We will also talk about traditional manufacturers and breweries he visited, Japan’s fermentation culture and much, much more!!!

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Places mentioned:

Shinsuke izakaya

https://www.tripadvisor.com/Restaurant_Review-g1066442-d1688850-Reviews-Shinsuke-Bunkyo_Tokyo_Tokyo_Prefecture_Kanto.html

Kagiya izakaya

https://www.tripadvisor.com/Restaurant_Review-g1066461-d9930321-Reviews-Kagiya-Taito_Tokyo_Tokyo_Prefecture_Kanto.html

Tachiguizushi Akira (standing sushi bar)

https://tachiguizushi-akira.com/en

Hakko Department (fermentation retail shop)

https://allabout-japan.com/en/article/11155/

Hannah Kirshner’s Yamanaka retreat

https://www.instagram.com/hanamurasaki_official/

Harappa Aizu (cotton textile)

https://www.harappaaizu.com/en/indtop.html

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