If you find it hard to recall what you ate before bed, consider opening the book "Life-Sustaining Foods" (The Heart of Trees). This book can serve as a detox for those trapped in the cycle of stress-eating salty and sweet foods, spicy ramen, greasy chicken, and sugary sodas.
Author Sunjae asks readers, "What am I eating and how am I living?"
In today's fast-paced world, meals have become a mere act of satisfying hunger. However, Sunjae emphasizes that eating is about cultivating the fields of the body and mind. To nurture these fields healthily, one must consume clean foods with a clear taste. This clear taste is not solely derived from fresh ingredients; it is completed by the care and intention put into cooking, as well as a mindset of coexistence that respects even the smallest unseen life.
"Food is the life of the entire universe," Sunjae states. Each meal embodies the cosmos, containing the essence of water, wind, sunlight, soil, the farmer's sweat, and the cook's dedication. "A meal is filled with the blessings of countless lives, from grains and vegetables to the hands that have touched them through time. Therefore, it is crucial to help the life of nature harmonize within our bodies" (p. 182).
For this reason, he advocates for seasonal eating habits. In spring, one should awaken the body with spring greens; in summer, cool it down with cucumbers and barley; in autumn, invigorate it with mushrooms and root vegetables; and in winter, warm it with preserved and fermented foods.
These eating habits extend to embracing the flow of nature and living fully in the present moment. The act of cooking and sharing meals fosters care and consideration for one another, as well as a mindset that thinks of hungry children when looking at food. Both emptiness and coexistence are essential.
Thus, for Sunjae, cooking is not merely a skill but a way to care for life. The 38 recipes for temple food reflect this life attitude. Just as the spring greens, carrots, bracken, bellflower root, and shiitake mushrooms in colorful bibimbap blend together without losing their unique colors and flavors, we too should live in harmony with one another.
As the subtitle "Sunjae's Life Fermentation Essay" suggests, the book also reflects Sunjae's life journey through the seasons. It includes memories of cooking with his grandmother, his ordination, culinary considerations for elderly monks, experiences overcoming cancer with fermented foods, and moments from his appearances as a black-and-white chef, all written with a subtle flavor.
Viewing life through the lens of "fermentation" offers comfort. Just as the soy sauce in a jar deepens its flavor over time and with patience, our lives are also fermenting today.
"Our lives are no different. Even if it goes unnoticed, the time and experiences accumulated day by day quietly ferment. Sometimes, even bitter and painful moments become the foundation for life's depth. After enduring and waiting for a long time, a person, like soy sauce, can embody a deep aroma and rich flavor. Thus, the fermentation jars are not just places for food to mature, but also spaces to learn the principles of life" (p. 144).
* This article has been translated by AI.
Copyright ⓒ Aju Press All rights reserved.