Veganism: A Choice That Is Both Timeless and New.
As the fresh greenery of spring begins to dazzle our eyes, I hope this season finds you well.
With our upcoming appearance at the "Vegan Gourmet Festival" in Nagoya this May, I would like to take a moment to share the journey and philosophy of "Veganism" that we cherish at Beauté de Pivoine (BdP).
Compassion for All Life: A 2,500-Year Legacy
While the word "Vegan" itself is relatively new, the philosophy behind it has a surprisingly long history.
As early as 500 BC, Pythagoras, renowned as a mathematician, practiced a plant-based diet, advocating for "compassion for all species." His influence was so profound that vegetarians of that era were often referred to as "Pythagoreans."
During the same period in India, Gautama Buddha was teaching the importance of how we relate to all living beings. This eventually led to the spirit of "Shojin" (devotion and purification), a concept deeply familiar to us in Japan.
A Prayer for Peace Within a Word
The modern term "Vegan" was coined in 1944 in the UK by Donald Watson.
It emerged during the final years of World War II, a time when humanity was facing immense violence. Watson believed that human conflict was inextricably linked to the exploitation and killing of animals. For him, veganism was not merely a dietary change; it was a form of "ultimate pacifism", a rejection of all exploitation of life.
"A philosophy and way of living which seeks to exclude—as far as is possible and practicable—all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose." (Source: The Vegan Society)
Watson’s journey began with the pain he felt as a child witnessing the sacrifice of life on a farm. By refusing to look away, he sought a way of living rooted in sincerity—one that does not stand upon the sacrifice of others.
The Spirit of "Shojin" in Our DNA
This vegan philosophy is not a foreign or "new" concept for us in Japan. We have long embraced the culture of "Shojin Ryori" (traditional Zen vegetarian cuisine).
Shojin Ryori was originally the "meal to sustain life" for monks during their ascetic training. In Tenzo Kyokun (Instructions for the Cook), written by Zen Master Dogen 800 years ago, it is taught that both the act of cooking and the act of eating are essential practices to refine oneself.
At its heart lies a profound respect for the ingredients. Guided by the principle of not consuming "that which runs away when pursued" (meat or fish), this practice focuses on bringing out the full potential of seasonal vegetables and grains. Using every part of the ingredient, even the roots and skins, is an act of compassion. It is not merely a set of "restrictions," but a form of wisdom, honoring the life before us and living in a state of gratitude.
DelishKitchen Website
https://delishkitchen.tv/curations/12262#google_vignette
Living with Intention and Grace
We want to provide skincare that embodies this spirit of sincere compassion and kindness toward life for the modern woman striving to live her best life. This is why we chose the path of Veganism for Beauté de Pivoine.
Today, this timeless wisdom of "harmony," cherished by our ancestors for centuries, resonates deeply with our modern vegan skincare.
At the Vegan Gourmet Festival in May, we look forward to sharing our products, born from this very sense of harmony, with all of you.
We hope to see you and your "mindful first step" amidst the fresh greenery of Tsuruma Park.
Reference
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Mari Fujii, Exploring the World of Zen Vegetarian Cooking (Original title: Shojin Ryori to wa?)
Want to make Shojin Ryori? This site introduces several recipes in English.
https://www.sojiji.jp/en/recipe/
Next time, we’ll dive deeper into what "Vegan Skincare" actually means. Stay tuned!