1.1 Only for Some Buddhists

There are no universally agreed-upon rules for permitted and unpermitted foods in Buddhism. In some regions, it's common for monks to eat no meat, but for the laity to, or for the laity to abstain when they visit a monastery. But even some Buddhist monkA monk is a male religious ascetic. The word comes from the Greek monachos , commonly translated as a solitary person''. It should be noted, however, that monachos is a word that had to be forged especially to name the then new phenomenon of men living sos will eat meat. The Buddha himself taught that food offered as charity to monks and nuns should not be refused, unless the killing was done specifically for the monks and nuns. It is also common for Buddhists in some regions to believe that vegetarianismFor animals adapted to eat primarily plants, sometimes referred to as vegetarian animals, see Herbivore. Vegetarianism is a dietary practice excluding all body parts of any animal and products derived from animals (e. lard, tallow, gelatin, cochineal) fro is better for their karma than eating meat, but to eat meat anyway and consider it something of a bad habit, and in other areas, such as JapanJapan (, Nippon/Nihon literally "the origin of the sun") is a country in East Asia situated on a chain of islands east of the Asian continent on the western edge of the Pacific Ocean. The largest of these islands are, from north to south, Hokkaido , Honsh, vegetarianism and avoidance of wu hun foods are not a large part of Buddhism.

2 Common Sources for Buddhist Foods

Buddhist vegetarian chefs have become extremely creative in imitating meat using glutenGluten is an amorphous ergastic protein found combined with starch in the endosperm of most cereals. It constitutes about 80% of the proteins contained in wheat and is composed of the proteins gliadine and glutenine. Gluten is responsible for the elastici, tofuTofu or bean curd is a food made by coagulating soy milk with calcium sulfate ( gypsum), nigari (a sea-salt derived compound rich in magnesium chloride), or other agents, and then pressing into blocks, similar to the way cheese is made from milk. It was f, agar, and other plant products. Some of their recipes are the oldest and most-refined versions of meat-analogues in the world. Soy and pressed wheat gluten ( seitan, or wheat-meat) are very versatile materials, because they can be manufactured into various shapes and textures, and they absorb flavourings, whilst having very little flavour of their own. With the proper seasonings, they can mimic various kinds of meat quite closely.

Some of these Buddhist vegetarian chefs are in the many monasteries which serve mock-meat (and sometimes non-wu hun) dishes to the monks and visitors, including the public.

Many Buddhist restaurants also serve vegetarian and/or non-wu hun dishes. Some Buddhists eat vegetarian only once per month or on special occasions such as annual visits to the ancestor's graves. To cater to this type of customer, as well as vegetarians, the menu of a Buddhist vegetarian restaurant usually shows no difference from a typical Chinese or far-Eastern restaurant, except that it is a full menu of "meat" dishes made using meat analogues.

3 Related Topics

• Buddhism in China
• Chinese cuisine
• Cooking
• Cuisine

Buddhism Chinese cuisine Diets

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