Vegan cuisine from a Zen Buddhist temple in Japan was sampled Saturday at the Japan Pavilion in the food-themed world exposition in Milan.

Ryuju Muramatsu from Eiheiji in Fukui Prefecture, one of the Soto Zen school's two head temples, demonstrated how to make one of the cuisine's key dishes, while monks from a Soto temple in northern Italy introduced zazen, the seated meditation practice.

"When I was a trainee, I even ate leaves and peel that are usually taken off vegetables as garbage," Muramatsu said in explaining the spirit of waste-free life.

One of the visitors who sampled the cuisine said, "This is my first experience. It tastes good."

At the Japan Pavilion, various products from Japan are served to promote exports and food culture.

Rice and related products from Niigata Prefecture drew a good response when they were recently served.