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Buddhist cuisine is an Asian cuisine that is followed by monks and many believers from areas historically influenced by Mahayana Buddhism. It is vegetarian or vegan, and it is based on the Dharmic concept of ahimsa (non-violence). Vegetarianism is common in other Dharmic faiths such as Hinduism, Jainism and Sikhism, as well as East Asian religions like Taoism. While monks, nuns and a minority of believers are vegetarian year-round, many believers follow the Buddhist vegetarian diet for celebrations.
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends.
Miso is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spreads, pickling vegetables, fish, or meats, and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple. Miso is high in protein and rich in vitamins and minerals, and it played an important nutritional role in feudal Japan. Miso is still widely used in both traditional and modern cooking in Japan and has been gaining worldwide interest.
Alms are money, food, or other material goods donated to people living in poverty. Providing alms is often considered an act of charity. The act of providing alms is called almsgiving.
Shakya was an ancient eastern sub-Himalayan ethnicity and clan of north-eastern region of the South Asia, whose existence is attested during the Iron Age. The Shakyas were organised into a gaṇasaṅgha, also known as the Shakya Republic. The Shakyas were on the periphery, both geographically and culturally, of the eastern Gangetic plain in the Greater Magadha cultural region.
Inari Ōkami, also called Ō-Inari (大稲荷), is the Japanese kami of foxes, fertility, rice, tea and sake, of agriculture and industry, of general prosperity and worldly success, and one of the principal kami of Shinto. In earlier Japan, Inari was also the patron of swordsmiths and merchants. Represented as male, or female, Inari is sometimes seen as a collective of three or five individual kami. Inari appears to have been worshipped since the founding of a shrine at Inari Mountain in 711 AD, although some scholars believe that worship started in the late 5th century.
Vishu is a Hindu festival celebrating the Malayali New Year in Kerala, Tulu Nadu, and Mahe of India. Vishu falls on the first day of the month of Medam in the Malayalam Calendar. It is the traditional new year, while the Kollam era calendar new year falls on the 1st Chingham.
Newar or Nepami, are the historical inhabitants of the Kathmandu Valley and its surrounding areas in Nepal and the creators of its historic heritage and civilisation. Newars form a linguistic and cultural community of primarily Indo-Aryan and Tibeto-Burman ethnicities following Hinduism and Buddhism with Nepal Bhasa as their common language. Newars have developed a division of labour and a sophisticated urban civilisation not seen elsewhere in the Himalayan foothills. Newars have continued their age-old traditions and practices and pride themselves as the true custodians of the religion, culture and civilisation of Nepal. Newars are known for their contributions to culture, art and literature, trade, agriculture and cuisine. Today, they consistently rank as the most economically and socially advanced community in Nepal, according to the annual Human Development Index published by UNDP. Newars are ranked the 8th largest ethnic group in Nepal according to the 2021 Nepal census numbering 1,341,363 people constituting 4.6% of the total population.
Preta, also known as hungry ghost, is the Sanskrit name for a type of supernatural being described in Hinduism, Buddhism, Taoism, and Chinese folk religion as undergoing suffering greater than that of humans, particularly an extreme level of hunger and thirst. They have their origins in Indian religions and have been adopted into East Asian religions via the spread of Buddhism. Preta is often translated into English as "hungry ghost" from the Chinese and East Asian adaptations. In early sources such as the Petavatthu, they are much more varied. The descriptions below apply mainly in this narrower context. The development of the concept of the preta started with just thinking that it was the soul and ghost of a person once they died, but later the concept developed into a transient state between death and obtaining karmic reincarnation in accordance with the person's fate. In order to pass into the cycle of karmic reincarnation, the deceased's family must engage in a variety of rituals and offerings to guide the suffering spirit into its next life. If the family does not engage in these funerary rites, which last for one year, the soul could remain suffering as a preta for the rest of eternity.
Puffed rice and popped rice are types of puffed grain made from rice commonly eaten in the traditional cuisines of Southeast Asia, East Asia, and South Asia. It has also been produced commercially in the West since 1904 and is popular in breakfast cereals and other snack foods.
Kathina is a Buddhist festival which comes at the end of Vassa, the three-month rainy season retreat for Theravada Buddhists in Bangladesh, Cambodia, Laos, Malaysia, Myanmar, Singapore, Sri Lanka, India, Thailand, and Vietnam. The season during which a monastery may hold Kathina is one month long, beginning after the full moon of the eleventh month in the Lunar calendar.
Gunlā is the tenth month in the Nepal Sambat lunar calendar, the national lunar calendar of Nepal. It corresponds to August of the Gregorian Calendar.
Lakshmi Puja is a Hindu occasion for the veneration of Lakshmi, the goddess of prosperity and the supreme goddess of Vaishnavism. The occasion is celebrated on the amavasya in the Vikram Samvat Hindu calendar month of Ashwayuja or Kartika, on the third day of Deepavali (Tihar) in most part of India and Nepal. In Assam, Bengal, and Odisha, this puja is celebrated five days after Vijaya Dashami.
Sat Thai is a traditional Thai mid-year festival, held on the new moon at the end of the tenth lunar month. It has many features of animism, attributing souls or spirits to animals, plants and other entities.
Nalanda Buddhist Institute (NBI), also known locally as Daley Goenpa or Dalida, is a Buddhist monastic school (shedra) in the western part of the Punakha District (Dzongkhag) in Bhutan. It is below Talo Monastery and above Walakha, about a 25-minute drive from the main highway to Punakha. The name Nalanda means "insatiable giving".
Samyak is an almsgiving Buddhist festival celebrated in the Kathmandu Valley in Nepal. During the ceremony which is held on a large open ground, hundreds of Dīpankara Buddha images are assembled, and gifts of different types of food are made to the Buddha images and the Buddhist community.
Huangjiu is a type of Chinese alcoholic beverage most popular in the Jiangnan area. Huangjiu is brewed by mixing boiled grains including rice, glutinous rice or millet with qū as starter culture, followed by saccharification and fermentation at around 13–18 °C (55–64 °F) for fortnights. Its alcohol content is typically 8% to 20%.
Weddings in Myanmar, considered auspicious occasions in Burmese culture, reflect various ethnic, religious, and regional traditions. Depending on an individual's family social economic status, personal preferences and titles held, Burmese weddings can be religious or secular, and extravagant or simple. Wedding expenses are covered by the groom's family. Myanmar is a predominantly Buddhist country, and many wedding customs and traditions are influenced by Buddhism.
Kola kanda is a traditional herbal congee or gruel made from raw rice, coconut milk and the fresh juice of medicinally valued leafy greens. The leaves may include gotukola, karapincha, welpenela, iramusu, hatawariya, Polpala, karapincha or ranawara, depending upon the type of ailment that is being sought to prevent or cure. It is usually served at breakfast, steaming hot, with a piece of jaggery to counter the bitterness of the herbal leaves.