New from NPR 大量新鮮蔬果的素食是最好的detox diet(排毒飲食)。韓國佛寺的素食真是讓人大開眼界！
Buddhist Diet For A Clear Mind: Nuns Preserve Art Of Korean Temple Food
Maybe you've had that friend come back from a particularly gluttonous vacation大吃大喝的度假行程 and declare宣告, I am going on a detox diet排毒餐. I don't know; maybe that person has been you. Detox diets are all the rage 爆夯right now, but they come and go like other fads.跟流行一樣來來去去 (持續的時間都不長久) Although in South Korea, one popular detox diet has staying power. It's been around for more than 1,000 years. Ari Shapiro, I am all ears願聞其詳.
ARI SHAPIRO, BYLINE: This diet has been around at least 1,600 years to be precise. That's when Jingkwansa temple 通度寺was founded here in the mountains where two streams meet. The countryside around Seoul is dotted with布滿 Buddhist temples. Each has its own specialty獨特之處. Jingkwansa is famous for two reasons. First, it's run entirely by women. Our tour guide directs the temple stay program for visitors to Jingkwansa.通度寺
SUN WOO: My name is Sun Woo. Everybody, nice to meet you.
SHAPIRO: Like all the nuns here, Sun Woo has a shaved head 剃頭 and wears traditional gray robes灰色袈裟. The day before our visit, the vice president's wife, Jill Biden, was here.
WOO: And she’s interested in many Korean women's education.
SHAPIRO: But we're here to learn about Jingkwansa's通度寺 second claim to fame. This place is renowned for因……而遠近馳名 preserving the ancient art of Korean temple cuisine韓國佛寺齋菜.
WOO: You have to feel every food. And after then, your radio program is better, OK?
SHAPIRO: Wow, OK.
SHAPIRO: Sun Woo leads us into a room with sliding doors. Inside, there are at least 25 different dishes on the table. That variety多樣性 is typical of a Korean lunch. Here's what makes temple food different.
WOO: There is no meat and no fish and no MSG味精 and no garlic, no onion, no green onion, spring onion and leek.
SHAPIRO: It sounds remarkably bland乏味. But the foods are pungent辛辣, fiery嗆味, funky味道其特 or puckeringly tart酸到嘴唇皮都皺起來了. There are mushroom fritters炸香菇, fermented radishes醃蘿蔔, fried roots炸地瓜 and sauteed greens炒時蔬. Once we can't eat anymore, Sun Woo takes us to a roped-off corner 被圍起來的角落of the temple grounds to show us one secret of monastic cuisine 僧侶齋食. The spot is in full sun 白天能一直照射到陽光all day long. That's important.
So you've brought us to this platform where there are dozens of ceramic jars 陶缸 of different sizes, each with lids蓋子. What's going on inside these jars?
WOO: OK, this platform is important to ferment發酵 many soybean sauce醬油 or soybean paste味噌.
SHAPIRO: How many different kinds of soybean sauce do you make?
WOO: We can make 30 kinds of sauce - depend on our food. But this platform just period is different only - 20 or 50 years period fermentation.
SHAPIRO: There are soybeans that have fermented for 50 years here?
WOO: Of course, but it's a secret.
SHAPIRO: People come here to experience these secrets. During our visit, 240 visitors were participating in the temple stay program掛單, waking up at 3:30 each morning to meditate打坐 and detox 排毒. Finally, we go to meet the woman who runs this temple. We sit on mats, drinking iced tea made from local berries and speak with Gye Ho. She has been a nun for more than 50 years.
SHAPIRO: "We recognize that the best sauce in the world is the heart that we put into our cooking," she says. She explains that everything here is natural. Even the cups are made of wood. There was one last question I had to ask.
Do you ever just crave超想吃 French fries or chocolate?
SHAPIRO: She says, "everyone has cravings有想吃某種食物的衝動. When I have them, I focus my mind by making noodles." Ari Shapiro, NPR News, Seoul.