Experience Zen Buddhist Training at Daiou-in Temple, Myoshin-ji, Kyoto—With Zazen and Vegetarian Cuisine

A Mindfulness Training Experience

Myoshin-ji Temple is Kyoto's leading Zen temple and the head temple of the Rinzai sect. Daiou-in is one of its historic sub-temples, founded in 1603 by Mitsutada Ishiko, a retainer of the Owari Domain, a powerful feudal domain located in present-day western Aichi Prefecture. It has a deep connection to Tokugawa Ieyasu, the first shogun of the Edo Shogunate.

Daiou-in Temple has over 400 years of history

Zazen is well-known in Zen training, but as head priest Ishiko explains, "Zazen is just one part. Cooking, eating, sleeping—all are training." In this experience, you'll try both zazen and vegetarian cuisine, key elements of monastic training, and immerse yourself in the daily practices of Zen Buddhism aimed at achieving enlightenment.

The dry landscape garden in front of the main hall is stunning

Experience Zazen, A Silent Practice Centered on Breathing

First, you'll learn about Zen from head priest Ishiko. He says, "Zen can be seen as awakening to the richness of the human heart. By letting go of attachments and entering a state of nothingness, you can cultivate a good heart."

Ishiko's explanation is easy to understand, even for those new to Zen

Next, you'll practice zazen, the core of Zen training, in the main hall. Learn the Zen philosophy behind zazen and receive instructions on sitting and breathing techniques.

After zazen, your mind will feel clearer

Once you're in the basic posture, relax and focus on one point with your eyes half-closed (hangan), a position seen in many Buddhist statues. Zazen begins when the inkin bell rings.

Savor Vegetarian Cuisine with Gratitude for the Ingredients and Their Makers

Next, you'll enjoy vegetarian cuisine in the chushoin, a living room used by monks daily. Your meal, prepared by Ajiro—a long-standing restaurant for Myoshin-ji Temple—includes white rice, simmered dishes, salads, pickles, and soup, all reflecting a monk's lunch. No meat or fish are used, only vegetables, beans, and other plant-based ingredients.

Vegetarian cuisine features mild seasoning that highlights the natural flavors of the ingredients (menu may vary by season)

Following the monks' daily routine, you'll wash your dishes with hot tea and leftover takuan (pickled daikon radish) after your meal. Finish by drinking the tea. This thoughtfully prepared shojin ryori, which uses every ingredient without waste, invites you to reconsider your approach to eating.

Embrace the monk's mindset of cherishing every bite, leaving no drop of soup behind

Embrace the Zen Spirit by Living Like a Monk

Ishiko says, "Zen isn't something you learn by imitation; it's about practicing and gaining awareness through your daily actions." Take the opportunity to ask him about a monk’s way of life, and you may come away with useful insights to apply to your own.

Ishiko thoughtfully answers even the simplest questions

In this experience, you'll also get a tour of the shoin (study) and kuri (monks' lodging), rooms used daily by monks.

A relaxing space with a gentle breeze through the garden

Daiou-in Temple is renowned for its sliding door paintings by the lacquer painter and print artist Shibata Zeshin (1807-1891). The pond garden, featuring vibrant Kirishima azaleas in spring and stunning autumn leaves, showcases the beauty of each season. Enjoy the Japanese aesthetics throughout the temple, guided by Ishiko's commentary.

Sliding door paintings of the four seasons, usually not open to the public

Nurturing Your Daily Life

In our busy lives, we often focus on chasing after tangible goals. Zen offers insights for appreciating our everyday life and living more fully. Through this temple training in a setting of deep silence, you may experience a profound sense of calm and fulfillment from within.

The chushoin with shoji screens fully open. In summer, the soothing sound of insects fills the silence