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Non-discriminating knowledge arises without conscious effort on the part of the individual when experience is accepted as it is, without interpretation by the intellect.

While discriminating knowledge is essential for analyzing practical problems in the world, Mr. Fukuoka believes that ultimately it provides too narrow a perspective.

Nature's Food Mandala

My thinking on natural food is the same as it is on natural farming. Just as natural farming complies with nature as it is, that is, nature as apprehended by the non-discriminating mind, so natural diet is a way of eating in which foods gathered in the wild or crops grown through natural farming, and fish caught by natural methods, are acquired without intentional action through the non-discriminating mind.

Even though I speak of non-intentional action and non-method, wisdom acquired over time in the course of daily life is, of course, acknowledged. The use of salt and fire in cooking could be criticized as the first step in the separation of man from nature, but it is simply natural wisdom as apprehended by primitive people, and should be sanctioned as wisdom bestowed by heaven.

Crops which have evolved over thousands and tens of thousands of years by dwelling together with human beings are not products born entirely from the discriminating knowledge of the farmer, and can be thought of as naturally occurring foods. But the instantly altered varieties which have not evolved under natural circumstances, but rather have been developed by an agricultural science which has drawn far away from nature, as well as mass-produced fish, shellfish, and domestic animals, fall outside that category.

Farming, fishing, animal raising, the everyday realities of food, clothing, shelter, spiritual life—everything there is—must form a union with nature.

I have drawn the following diagrams to help explain the natural diet which transcends science and philosophy. The first brings together the foods which people can most easily obtain, and these are arranged more or less in groups. The second shows the foods as they are available during the various months of the year. These diagrams compose nature's food mandala.* From this mandala it can be seen that the sources of food provided on the face of the earth are nearly limitless. If people will acquire food through "nomind",** even though they know nothing at all about yin and yang, they can attain a perfect natural diet.

The fisherman and farmers in a Japanese village have no particular interest in the logic of these diagrams. They follow nature's prescription by selecting seasonal foods from their immediate area.

From early spring, when the seven herbs sprout forth from the earth, the farmer can taste seven flavors. To go along with these are the delicious flavors of pond snails, sea clams, and turban shellfish.

The season of green arrives in March. Horsetail, bracken, mugwort, osmund, and other mountain plants, and of course the young leaves of the persimmon and peach trees and the sprouts of mountain yams can all be eaten. Possessing a light, delicate flavor, they make delicious tempura and can also be used as seasonings. At the seashore, sea vegetables such as kelp, nori, and rockweed are delicious and abundant during the spring months.

When the bamboo sends up its young shoots, grey rock cod, sea bream, and striped pig fish are at their most delicious. The iris blossom season is celebrated with the slender ribbon fish and mackerel sashimi. Green peas, snow peas, lima beans, and fava beans are delicious eaten right from the pod or boiled with whole grains such as brown rice, wheat, or barley.

Toward the end of the rainy season,*** Japanese plums are salted away, and strawberries and raspberries can be gathered in abundance. At this time it is natural that the body begins to desire the crisp flavor of scallions together with watery fruits such as loquats, apricots, and peaches. The loquat's fruit is not the only part of the plant