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Sustainable change, rooted in wisdom.

Plant-based Recipes & Insights from My Training on Mt. Hiei in Kyoto, Japan.

From My Sapporo Kitchen to Yours ...

Simple, nourishing, and rooted in centuries of mindful tradition.

Waterbrush effect of Eiten's photo

Who is Eiten?

I am an ordained Buddhist monk, professional chef and writer. Like you, I am someone on a journey.

My Mission

I was trained as a chef. Then I was trained as a monk.
Now I cook to serve—not just food, but insight, healing, and connection.
At Tenzo’s Kitchen based in Sapporo, Japan, I share the teachings of Shojin Ryori, the plant-based cuisine of Japanese Buddhist monks. But more than that, I offer a way of living: one where each meal becomes an opportunity to practice compassion, honor the Earth, and care for ourselves and others.

Watch & Learn

Watch as Eiten demonstrates how to cook mugi gohan on the stovetop—a mixture of Japanese short grain rice and hulled barley.


Once a popular way to offset the cost of cooking 100% rice, it is enjoying a resurgence due to its full flavor, springy texture, and health benefits.

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