Kanga-an

Fucha is a Chinese style of vegetarian cooking　that・・・

was brought to Japan by Zen Master Ingen Ryuki who brought the tradition to Manpuku temple on Mt.Obaku when also transmitting the Obaku-shu form of Zen Buddhism in the middle of the 17th century.

This religious vegetarianism derives from the prohibition of killing living things in the Pañcasīla or five Buddhist commandments.

Also,within Mahayana,one of the two great divisions of Buddhism,eating meat is prohibited,and a tradition of giving vegetables,legumes and grains to monks as alms developed.

The name fucha is said to derive from an expression cha-o amaneku, meaning to spread tea far and wide.In Japan, the practice of fucha cuisine played a part in popularizing green tea.

One of the unique characteristics of fucha is the practice of seating four people on a tatami mat around a low, rectangular table, and having them share each dish, family style.

Much as with yakuzen, the Chinese food preparation method of incorporating traditional medicines, fucha features innovative use of oils and is extremely healthy.

The high priest of Obaku-shu Zen is said to have lived a long life because of his fucha diet. Another role that fucha played in food history is the spread of oil.

In the early Edo period, oils and fats were not widely used in Japan, and the practice became popular from the common use of sesame oil when stir or deep frying food using Chinese culinary techniques.

The foods prepared in fucha are often Chinese style. One treat is unpen or “piece of cloud” made from sautéed vegetables.