When faced with alternative information, perceptions, or knowledge that contradicts existing beliefs, habits, or learning, people can have a strong negative or rejecting reaction.
This may be a bit of a leap, but there is an ancient Greek anecdote about an older person criticizing “young people these days…” so this may be a universal human emotion and psychological phenomenon.
However, strong attachment to existing beliefs and practices, and a closed-minded attitude that resists considering effective alternative information or changing behavior can occur in a variety of contexts, including medicine, education, and business, and can sometimes lead to tragic situations, especially among people working in specialized fields.
In the mid-19th century, when the concept of germs was not yet accepted, Hungarian physician Ignaz Semmelweis realized that the cause of death among newborn mothers from a disease called puerperal fever was the dirty hands of the doctors in charge of childbirth. He announced his discovery and research results to the medical community that washing unclean hands with chlorine disinfection could dramatically reduce the mortality rate as a preventative measure.
However, when it was pointed out that patients were dying as a result of the customary practice of not washing their hands, doctors at the time reacted strongly and became hostile toward Semmelweis.
The rejection and resentment of these doctors was not due to the difficulty of accepting Semmelweis’s observations and proposals as new, correct knowledge or customs; rather, it was due to their intuitive realization that accepting them would shake up their own ideas and positions; it could be said to be an instinctive defensive reaction to the collapse of their perceptions.
This is known as the Semmelweis reflex, and refers to the act of using power to distort or eliminate facts in order to protect oneself and to refuse to admit past mistakes.
Semmelweis was shunned by doctors who believed they were good practitioners and feared the destruction of their self-image, and was committed to a psychiatric hospital on the pretext of mental illness, where he died 14 days later from blood poisoning caused by wounds inflicted by hospital guards.
Humans instinctively abhor meaninglessness and harm, but if new knowledge or information is perceived as meaningful or useful, people may even accept it without carefully examining its content.
In this case, however, instead of examining Semmelweis’s discovery as new information and its significance, the doctors intuitively sensed the inconvenience of its potential to negate their careers, and one could even say that they covered up their own error by denigrating Semmelweis, the source of the information. In other words, the doctors’ reflexive rejection was a form of self-defense that had turned into aggression.
The causes of the Semmelweis reflex are believed to be belief perseverance and illusionary correlation. Belief perseverance is the tendency to stick to one’s beliefs, and illusionary correlation is a cognitive bias that causes people to believe that two unrelated things are related.
The social harm and damage caused by the Semmelweis reflex may include the direct exposure of proposers to social criticism, and the possibility that potentially beneficial proposals may be ignored, resulting in indirect social disadvantages.
Building a society in which truth and improvement are accepted without hindrance and the intellectual health of civilization is maintained has been an ideal and an endeavor throughout human history. However, society can also function to force people to succumb to peer pressure and submit, or it can hinder the pursuit of truth and become an obstacle to the progress of civilization, so it is essential to respond by considering the issue objectively and calmly.
This is because, even though even MSM, for example, have begun to publicly disclose the harmful effects of mRNA vaccines, medical institutions and their workers, including doctors, are still continuing practices based on the malicious and deceptive narratives from the time of the virus turmoil, and there are constant news reports of healthy people suddenly developing illnesses that appear to be adverse reactions or even dying suddenly. This means that it is essential that each individual first conduct their own research and education on anything, whether it be in society or in relation to a disease, in order to understand the situation.
Shojin (精進, vīrya, such as devotion or diligence) is a concept that goes beyond mere effort and perseverance in daily life, seeking inner fulfillment while maintaining balance and harmony between mind and body, and pursuing personal growth and deep satisfaction.
Happiness, unhappiness, and the state of the mind and body are deeply related to our daily thoughts, emotions, personality, how we use our bodies, how we act, and the surrounding environment, and are said to be habitually and unconsciously chosen by our own will. Therefore, it is essential to make it a habit to absorb and acquire knowledge that is good for the mind and body, and to strive to shape ourselves in a positive direction.
This comes from the accumulation of practice in daily life, such as simply devoting oneself to training, purifying the body and avoiding impurities, nourishing the body and mind with a vegetarian diet, and working hard.
There are said to be several practices that contribute to making correct effort. Evil refers to the three poisons of greed, anger, and ignorance, while good refers to the opposite of evil: non-greed, non-anger, and non-ignorance.
1. Strive to eliminate evil that has already arisen.
2. Strive to prevent evil that has not yet arisen.
3. Strive to bring about good that has not yet arisen.
4. Work to magnify the good that has already occurred.
This teaching is generally referred to as the Four Right Practices (四正勤), but one of its characteristics is that it does not simply mean striving to increase good and reduce evil, but rather it emphasizes the need to strive to bring about good that has not yet occurred and to prevent evil that has not yet occurred from occurring.
Furthermore, by not neglecting the present moment and making repeated efforts to improve one’s mind, body, and character, and to reform one’s consciousness, it may even lead to a real sense of proof that one is alive.
In any case, personal growth and peace of mind will be cultivated through the daily practice of Shojin (vīrya), and it may even lead to opportunities to objectively confront social ills such as the contradictions between malicious official narratives and real facts, or the Semmelweis reflex.
Shojin cuisine (精進料理) is a traditional Japanese food culture based on spirituality and a unique philosophy. Similar to Western vegan cuisine, it avoids meat and focuses on vegetables, grains, and beans.
Shojin cuisine is said to have originated in the East. Its earliest written record is a Tang Dynasty cookbook called the Shokuryo Honzo (食療本草, Dietary Treatment Materia Medica), which details ingredients and cooking methods. This work is said to have been based on Meng Xian’s (孟詵) “Nourishment Method” (補養法, 701-705), with additional additions by Zhang Ding (張鼎) and published 20-30 years later. As the characters for “treatment (療)” and “nourish (養)” suggest, , the book describes the health benefits of shojin cuisine.
In Japan, Shojin cuisine is a form of spiritual training, and is said to have developed as a diet that values harmony with nature, uses seasonal ingredients, and is in tune with the rhythms of nature, avoiding killing (殺生) and worldly desires (煩悩), and is grateful for the bounty of nature, it uses fresh, locally sourced ingredients in accordance with the principle of local production and consumption, reducing the burden on the environment.
In Japanese shojin cuisine, the sense of the seasons, which allows one to come into contact with nature through food, is valued, and seasonal ingredients such as vegetables, tofu, wild plants, and seaweed are used, and they are cooked carefully over time using delicate cooking methods that make the most of the natural flavors of each ingredient, bringing out their natural flavors.
By incorporating seasonal ingredients into your diet — bamboo shoots and bracken in spring, eggplant and okra in summer, chestnuts and mushrooms in autumn, and radishes and Chinese cabbage in winter — people can become in tune with the rhythms of nature, experience its breath, and be inspired to revere it. Furthermore, in order to minimize food waste, all parts of vegetables, from root to leaf, are used, which helps to foster an appreciation for and gratitude for food.
The ingredients that should be avoided in Shojin cuisine are the san-en (三厭, three abominations), which are animal-based ingredients, and the go-kun (五葷, five pungent vegetables), which are strong-smelling, mainly alliums, including leeks, rakkyō, garlic, onions, and chives, which are said to stimulate worldly desires.
Shojin cuisine is basically made up of the five grains (五穀, gokoku), five tastes (五味, gomi), and five methods (五法, gohou).
* Five grains – rice, wheat, beans, millet, and proso millet.
* Five tastes – sweet, sour, bitter, hot spicy, and salty (鹹, kan).
* Five cooking methods – raw, simmered, grilled, fried, and steamed.
The basic ingredients are soy products (tofu, yuba, natto), vegetables, wild vegetables, mushrooms, and seaweed. Tofu, in particular, is the main ingredient of Shojin cuisine.
It is said that valuing the five senses – color, shape, taste, smell and heart – and enjoying a meal with your eyes, savoring the aroma, savoring it with your tongue and taking it in with your heart leads to training.
The use of seasonings and spices such as soy sauce, miso, vinegar, and spices enhances the natural flavor of the ingredients and adds depth to the flavor.
In terms of cooking techniques, even for the same ingredients, different cooking methods such as steaming, simmering, grilling, stir-frying, and deep-frying are combined to bring out different flavors and textures.
In Shojin cuisine, the shojin dashi stock, which is the basis for cooking that makes the most of the flavor of vegetables, is made using only plant-based ingredients such as shiitake mushrooms, soybeans, and turnips as the main ingredients, and several ingredients are combined to extract the flavor.
As for the health benefits of Shojin cusine its focus on plant-based ingredients provides high intakes of dietary fiber, vitamins, and minerals. Shojin cuisine contains about 1.5 times more dietary fiber than standard Japanese cuisine, which is said to improve the intestinal environment and lead to various health benefits. It is also effective for weight loss as it is low in calories yet provides a sense of satisfaction, and is said to reduce the risk of heart disease and diabetes.
Because Shojin cuisine is easy on the digestive system, it is considered suitable for meditation and mental concentration. It is also rich in antioxidants, and the polyphenols contained in wild plants and other vegetables are said to help prevent aging and boost the immune system.
It is still fresh in our memory that, during the virus turmoil, it was pointed out that ingredients in Shojin cuisine, such as dried shiitake mushrooms, which are rich in vitamin D, and nattokinase, have immune-boosting effects. In any case, a plant-based diet is said to be effective in preventing lifestyle-related diseases.
Furthermore, joining your hands together and greeting before and after meals is considered a fundamental part of Shojin cuisine. That is, saying “itadakimasu” (thank you for the meal) before the meal means giving thanks to the ingredients that give life to the meal and to those who have been involved in the cooking, and saying “gochisosama” (thank you for the meal) after the meal to express gratitude and satisfaction.
Even a simple meal of one soup and one dish is sufficient, and valuing the mindset of knowing enough is said to be in line with the spirit of Shojin cuisine.
A menu known as “ichiju-sansai” (一汁三菜) is the basic form of Japanese cuisine, and consists of rice (the staple food), one soup (such as miso soup), one main dish, and two side dishes. It is designed to be nutritionally balanced and offer a variety of flavors and appearances that can be enjoyed.
It can also be said that “ichiju-sansai” is based on the principle of nourishing the body and soothing the mind.
* Staple food (energy source)
* Soup (hydration and minerals)
* Main dish (protein)
* Side dish (vitamins and dietary fiber)
Incorporating these nutrients in a balanced manner is not simply a style of eating; it is rooted in a desire for health, harmony with nature, and the wisdom to balance the body and mind—in other words, a mechanism for natural harmony between the body and mind.
Kaiseki cuisine (懐石料理) is a style of menu based on “ichiju-sansai”, and is said to have been invented in the 16th century by Sen no Rikyu (千利休), a master of the tea ceremony, who was inspired by Shojin cuisine. The name comes from an ancient story about a Chinese Zen monk who carried a heated stone in his pocket to help him endure hunger.
In terms of cooking manners, when using a knife, always cut carefully in one direction, never roughly chopping. This is to show gratitude for the ingredients, but it also helps bring out the deliciousness of the vegetables.
To make the most of the natural umami and add a deep flavor to the dish, dashi is always made from kelp or shiitake mushrooms, and naturally brewed soy sauce and miso are also used.
The presentation of food is also meaningful, with simple tableware chosen and never too much food piled on top, which also expresses the teaching of knowing what is enough. Furthermore, seasonal touches and careful considerations are added, such as garnishing with young leaves in spring or red leaves in autumn.
What makes Shojin cuisine unique and different from Western vegetarian cuisine is that it aims to achieve enlightenment through food culture, which could be rephrased as spiritual ascension.
The essence of Shojin cuisine is to bring out the full potential of vegetables and make the most of the ingredients, rather than rejecting them. For this reason, it employs a number of fascinating techniques developed under strict restrictions to bring out the umami of the ingredients, such as methods for making dashi stock and rehydrating dried foods.
The phrase “Itadakimasu,” which is recited before meals, is imbued with gratitude, avoiding unnecessary greed, and other messages of the importance of the heart and spiritual growth. These verses, commonly known as the Five Contemplations (五観の偈, gokan no ge), are considered the five things to keep in mind before eating.
1. Consider whose work prepared this meal.
2. Reflect and consider the virtues that are worthy of this meal.
3. Eliminate wandering thoughts, and especially avoid greed.
4. Eat as medicine and to nourish the body.
5. Eat in order to achieve the path.
By slowly savoring each bite while pondering such things, deeper introspection and consideration may have brought about the richness of Japan’s food culture.
Shojin cuisine has its own unique dining etiquette.
* Holding the bowl with both hands to avoid treating the food carelessly.
* Avoid placing the bowl directly on the floor, as a sign of respect for the food.
* When putting the bowl down or using chopsticks, all movements should be quiet and noiseless.
* Eating the hot soup first, followed by the side dish, and finally the staple food of rice and pickles is said to be the wisdom of our ancestors, taking digestion into consideration.
* Rather than eating several dishes at the same time, concentrating on one dish at a time and eating each one at a time, which is said to allow for the full flavor of each dish.
It can also be said that Shojin cuisine is a mirror that reflects the natural features and culture of the region, such as the desire to cherish ingredients, the joy of feeling the seasons, and the wisdom to calm the mind through the meals.
In any case, the best dishes are born from the high spirituality and mindset of the people involved in Shojin cuisine, including food producers, distributors, brokers, chefs, servers, and those who eat it.
There are many appealing recipes for Shojin cuisine, but here are some simple, healthy, and classic dishes that can be cooked and enjoyed at home using seasonal ingredients.
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* Boiled vegetables (野菜の煮物):
This dish focuses on root vegetables, slowly simmered in a light sauce. Daikon radish, carrots, taro, and other ingredients are simmered in a broth made with kelp and dried shiitake mushrooms, bringing out the umami of the ingredients. Chikuzenni (筑前煮) often includes koya tofu (高野豆腐) and konjac (こんにゃく) in addition to vegetables.
* Sesame tofu (ごま豆腐):
Mashed sesame seeds and water-dissolved kudzu starch are kneaded and solidified to form a tofu-like shape. This chewy dish has long been used as a nutritional source. It is characterized by its rich sesame flavor and smooth texture.
* Kenchinjiru (けんちん汁):
This shojin-style miso soup is made by stir-frying tofu, daikon radish, carrots, burdock, and other ingredients before simmering them. The sweetness of the root vegetables and the gentle flavor of the tofu fill the air.
* Steamed Daikon Radish (ふろふき大根):
Thickly sliced daikon radish are cooked until soft, and served with sweet miso or yuzu miso. Although it requires time and effort, such as trimming the edges and pre-boiling, it is an excellent dish with the gentle flavor of the dashi broth.
* Ganmodoki (がんもどき):
This dish is made by mixing tofu with carrots, burdock, and wood ear mushrooms and deep-frying them. It’s a hearty meal and an excellent source of protein.
* Shojin Tempura (精進天ぷら):
A dish made by deep-frying seasonal vegetables in batter. Carefully prepared to prevent them from absorbing too much oil, it has a light texture. Common ingredients include carrots, lotus root, sweet potatoes, and mushrooms like shiitake.
Note: Traditional shojin cuisine does not use eggs in the tempura batter. Also, traditionally, dashi stock is made from dashi kelp and shiitake mushrooms, without the use of fish such as bonito flakes or dried sardines, and no dairy products are used.
* Shiraae (白和え):
A dish made by mashing tofu and mixing it with spinach, carrots, konjac, etc. The addition of miso and sesame gives it a rich flavor.
* Shojin Sushi (精進寿司):
Sushi rolls and pressed sushi topped with dried gourd, shiitake mushrooms, and konjac. Its gorgeous appearance makes it suitable for special occasions.
* Nishime (煮しめ):
A dish made by simmering taro, carrots, shiitake mushrooms, konjac, and other ingredients together. A classic celebratory dish, it’s colorful and beautiful to look at.
* Shojin dashi (精進だし) is a type of dashi made from plant-based ingredients such as kelp, dried shiitake mushrooms, dried gourd, adzuki beans, and soybeans. Its umami components are primarily glutamic acid and guanylic acid.
There are two basic ways to make shojin dashi: by soaking dried vegetables in water (水出し, mizudashi), or by boiling raw vegetables (煮だし, nidashi).
Note: There are many other types of shojin broth and methods for making them besides those listed below.
1: Mizudashi
Mizudashi is a method of extracting umami from dried ingredients, including kelp and dried shiitake mushrooms, by soaking them in water. The key to making mizudashi is determining the appropriate time and ratio of ingredients to water.
Pour 1 cup of water per dried shiitake mushroom and leave in the refrigerator overnight (about 8 hours). Lightly squeeze out the water, remove the shiitake mushrooms, and use the soaking water as mizudashi. Use the removed dried shiitake mushrooms in cooking.
Pour any remaining mizudashi into a pot over high heat, let it cool, transfer to a clean container, and store in the refrigerator. Use within about 2 days.
2: Nidashi
Nidashi is suitable for extracting the umami flavor of raw vegetables or other dishes with a more direct flavor. By slowly and properly simmering kelp or raw vegetables from water, brings out the natural flavor and umami of the ingredients.
For Nidashi using raw vegetables, place the raw vegetables in a pot of water and simmer over low heat for 5 to 10 minutes, being careful not to boil. This adds a gentle umami flavor while still allowing the natural flavors of each ingredient, such as radish, corn, and tomato. The aroma will be lost if simmered for too long over high heat, so the recommended time is for the vegetables to be cooked through over low heat.
For kelp stock (昆布だし, konbu-dashi) soak the kelp in water and leave in the refrigerator overnight (about 8 hours), then simmer the resulting mizudashi slowly, skimming off the scum without bringing it to a boil. Use the time when small bubbles appear on the surface of the konbu as a guide, turn off the heat just before it boils, let it cool, and then strain it. If you overcook it, it will become too slimy and lose its flavor. Transfer any remaining dashi to a container and store in the refrigerator, using it up within about two days.
Refrigerate or freeze the leftover kelp (konbu) used to make dashi, and once it reaches the desired amount, process it into Tsukudani (佃煮).
1. Cut the leftover kelp into julienne strips or 2-3cm squares.
2. Mix the kelp and seasonings in a pot and bring to a boil.
<Seasonings>
* kelp leftovers – 200g
* Dark soy sauce – 100ml
* Mirin – 4 teaspoons
* Sake – 4 teaspoons
* Sugar – 2-3 teaspoons
– Use light, dark, or tamari soy sauce; the stronger the soy sauce, the richer the flavor and color will be.
Note:
· Alcohol (such as sake or mirin) is not used as an ingredient in the preparation of traditional Shojin cuisine.
· Nikiri (煮切り) is a cooking method used in Japanese cuisine in which alcoholic condiments are boiled in a small pot over low heat to evaporate the alcohol.
3. Once the sauce comes to a boil, reduce the heat slightly and simmer over medium-low heat. The seasonings that were soaking the ingredients will reduce in about 20 to 30 minutes, so reduce the heat to low and continue simmering until the liquid evaporates and the sauce is reduced while checking the flavor. It’s done when there’s almost no seasoning left at the bottom of the pot.
– Tsukudani can be stored in the refrigerator for about two weeks. It can also be frozen, and should be eaten within two to three months.
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Traditional Japanese cooking methods, such as nitsume (煮詰め, thickening the soup by boiling until the water content is reduced)、nikomi (煮込み, simmering the soup over low heat for a long time with plenty of broth), and nishime (煮しめ, cooking ingredients together in broth to allow the broth to soak in), are monotonous but require patience and perseverance, and can be said to be connected to the Zen spirit.
Shojin involves mental training to avoid stimulating the worldly desires that cause suffering and trouble to people, and Shojin cuisine is part of this training, but it also has the effect of improving mood, happiness, curiosity, and creativity, and is related to eudaemonic well-being.
Eudaemonic well-being is the happiness of pursuing personal growth and virtue, a quality of life achieved by developing one’s potential and applying it to achieving personally expressive and self-harmonious goals.
Recent research has shown that a diet rich in vegetables, the ingredients of shojin cuisine (known as shojinmono), leads to improvements in happiness, curiosity, creativity, life satisfaction, and positive emotions. Furthermore, it is said that there is also an increase in positive emotions such as satisfaction, elation, and enthusiasm, which help people approach life more proactively.
This is thought to be due to the health benefits of vegetables, which are rich in B vitamins, vitamin C, and antioxidants, which promote the production of brain chemicals such as dopamine, which is involved in motivation, serotonin, which creates feelings of happiness, and oxytocin, which makes people feel loved.
So, the mood-boosting hormones in the brain that promote positive emotions, combined with the anti-aging effects of antioxidants, may contribute to a longer-lasting, more active life. In addition, the carbohydrates found in vegetables increase the building blocks of dopamine and serotonin, which have a long-term positive effect on the brain and lead to a sustained sense of happiness.
Furthermore, the carbohydrates contained in vegetables increase the building blocks of dopamine and serotonin, which have a long-term positive effect on the brain, leading to a sustained sense of happiness. The nutrients in vegetables are said to boost your energy and motivate you to work towards happiness.
In other words, a vegetarian diet brings about a sense of happiness, which leads to more vegetable consumption, creating an upward spiral of happiness. Furthermore, having positive emotions can be an important element and driving force in the practice of “Shojin,” which is the act of doing what is necessary without hesitation.
In the virus turmoil involving vaccine adverse reactions, the Semmelweis reflex has been implemented as a tactic, and government agencies and medical institutions are still intentionally clinging to the narratives provided by the authorities and rejecting alternative ideas, facts, and truths that contradict it.
Therefore, since public institutions cannot be relied upon, it is each individual’s self-responsibility to resist peer pressure and to recognize deception.
For this reason, steadily practicing “Shojin” and self-development toward spiritual ascension will ultimately lead to self-defense.
Sincerely grateful for your financial support.
Sources and references:
Eating fruit and vegetables is associated with greater flourishing in daily life
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Prominent medical group pushes COVID shots for babies and kids despite CDC stepping back
