Sunday, 20 January 2008
Subscribe to:
Post Comments (Atom)
When I was doing Japanese painting and calligraphy at Kyoto University, I developed a fine love of whale meat. Several 'friends' tried to make me feel guilty of my taste, so in 1966 I became a lay monk at the Zen temple of Ryozen-an in Kyoto and practiced under the guidance of its senior monk Dana Fraser. Here I explored the guilt which other people imposed on me, and realised that my personal taste for whale-meat was based on Japan's ancient culinary tradition which I adopted with sincerity.
No comments:
Post a Comment