If you think your parents had a lot of rules for the table, imagine the life of a Buddhist monk.

It all started with the Buddha’s dilemma over eating versus the sanctity of life. He taught peace and compassion, so it troubled him that sustaining our own lives comes at the cost of ending the precious lives of animals and plants.

The Buddha took a serious view of eating, adopting a philosophy and rituals for cooking food that make the most of fresh seasonal ingredients, their preparation and the manner in which we receive sustenance.

All this came clear last fall when Satori Hawaii brought Shojin Ryori, or contemporary Buddhist cuisine, to Soto Mission of Hawaii.

At that time, those who wished to enjoy a meal by Megumi Odin, the former owner of Peace Cafe, worked their way up to mealtime with a lengthy and elaborate zazen, or seated and guided meditation session.

After that we were released into the mission’s social hall for what my friends and I believed would be a vegan meal in a typically social session.

Instead, diners were seated about 6 feet apart, with no one seated across, for a traditional Zen meal taken in silence. This allowed us to put all focus and energy into the bowls of food set before us on a beautiful lacquer tray.

I laughed on the inside as I heard two of my friends being chided for their rushed eating habits as they rapidly pecked at each bowl’s contents with their chopsticks.

"No," said the monk, who proceeded to introduce the etiquette of picking up just one bowl at a time, appreciating its contents and all the preparation and labor that brought it before your eyes, before partaking. When you have eaten a few bites, or all of its contents, you must set down the bowl and follow the same protocol with each of the five to six bowls in front of you.

The ritual is intended to foster a sense of gratitude for the source of the food and the blessing of receiving such a meal, and encourages asking yourself whether you are worthy of the food. These are things most of us take for granted during the repetitive, somewhat tedious nature of feeding ourselves every day.

TODAY diners can simply enjoy the Saturday lunchtime meal without the meditation and with full-volume socializing, although Odin hopes people will take to heart her message of bringing balance, harmony and simplicity to life by starting with the food we eat.

Her food is vegan and gluten-free, made without onions or garlic and minimal condiments to maximize nutrition and the natural flavor of the produce. She was inspired to expand the vegan community in Hawaii after moving here seven years ago and finding no vegan restaurants at the time. Her aim is to eventually open a vegan cafe or noodle shop.

A recent Satori Hawaii menu featured a simple salad of kale, long beans and Brussels sprouts tossed with sesame sauce; a small block of tofu with sesame sauce and macadamia nuts; radish and cucumber pickled with yuzu vinegar; a cold corn and potato soup; plum shiso rice; ganmodoke, or baked tofu with bittermelon and bell pepper; and dessert of a cold navy bean soup with coconut and millet.

Diners that day included Karen Wong, a first-time partaker of vegan and Buddhist cuisine, referred by her physician Dr. Lorrin Lau (also in attendance) and several members of the Vegetarian Society of Hawaii. All loved the food.

"When I went to Japan, this is how they ate," Lau said. "Very artistic, very colorful. No meat, no dairy. You can have as many helpings as you want and you won’t gain weight."

Society president Lorraine Sakaguchi made the transition to a vegan diet over a 23-year period, saying, "I did it for health at first, realizing along the way that we don’t need to eat any animal protein for health.

"I felt so much better and started volunteering with the vegetarian society. I had so much energy, I wanted to help people feel better," she said. "A lot of people in this state and elsewhere are getting unnecessarily ill, and a lot has to do with diet."

Wong loved the food and took comfort in Odin’s guidance, but she was nervous as to what to do after leaving the temple.

"I hear people give up white things: pasta, bread and potatoes, and Dr. Lau says give up red meat. But I worry about getting enough protein. I hear beans have protein, but what if you don’t know how to eat the beans?"

Nadine Kam’s restaurant reviews are conducted anonymously and paid for by the Star-Advertiser. Reach her at nkam@staradvertiser.com.

BITE SIZE

Acai bowl on menu at Eggs ‘n Things

If you want any more proof that acai is in the mainstream, the latest eatery to add the fruit-laden, antioxidant acai bowl to its menu is Eggs ‘n Things, where a small bowl topped with banana slices, strawberries and blueberries runs $7.45.

One more reason to get over there: The restaurant chain is celebrating its 41st anniversary with a summer giveaway of an Apple gift card valued at $410.

To enter, "Like" the restaurant’s Facebook page at facebook.com/eggsnthings. Then upload a photo of your family or friends having fun at any Eggs ‘n Things Hawaii location. Only one entry per person is allowed, and the contest ends Aug. 12.

Second- and third-place winners will receive Eggs ‘n Things gift cards. Winners will be contacted via Facebook.

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