Overview
In this special collaboration event, learn the techniques behind Zen Kokyū, and taste the traditional monastic cooking of Shojin Ryori.
Zen Kokyū, or Zen breathing, stems from the philosophy of the Zen world.
It blends three elements:
- Adjusting the posture
- Breathing
- Tuning the mind
The practice of Zen Kokyū helps to maintain a healthy mind and a healthy body, and is beneficial for people of all ages and walks of life.
Shojin Ryori refers to the dishes eaten at Zen Buddhist temples, and the techniques used to prepare them. Grounded in mindfulness and balance, these dishes exclude all animal products, as well as pungent vegetables such as garlic and onions that were believed to disrupt meditation.
Today, Shojin Ryori is valued for its spiritual roots, health benefits, and environmental sustainability. It is served at Zen temples in Kyoto and inspires modern plant-based, mindful eating worldwide.
Discover stillness within as you enhance focus, restore balance, and nurture your health with an authentic Zen Kokyū Breathing and Tasting experience. This workshop blends the transformative power of Zen Kokyū with mindful enjoyment of plant-based Shojin Ryori featuring Takachiho-grown dried shiitake mushrooms from Sugimoto Shiitake.
About the Presenters
Yuki Shiina
Founder of Zen Kokyū
Yuki Shiina is a renowned breathing expert, author, and founder of the Zen Kokyū Method. After overcoming 15 years of chronic illness by
integrating Edo-period breathing practices with Zen master Hakuin’s methods, she developed a unique approach to restoring physical and mental health.
She highlights how many people harm their health through overexertion and teaches the importance of relaxing the body, maintaining a natural state, and reclaiming well-being through Zen Kokyū.
Her method has gained international acclaim, leading to workshops in Greece, Germany, Austria, France, England, and more. In 2023–2024, she held workshops over seven months at the Tokyo National Museum, introducing Zen Kokyū and Japanese culture to over 1,000 foreign visitors.
Sugimoto Shiitake
Event Organizer
The log-grown shiitake mushrooms we produce have an “umami” and "texture” that captivates vegans around the world. We are a company that has united about 600 farmers in Kyushu, the home of shiitake mushrooms, since 1959, and we strive to provide the highest quality products to the world.
