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Modern Japanese Buddhist monks of all denominations differ from those in other Asian countries because they frequently marry, drink alcohol, and eat meat. This

Ryogen and Mount Hiei focuses on the transformation of the Tendai School from a small and impoverished group of monks in the early ninth century to its emergenc

Saicho (767-822), the founder of the Tendai School, is one of the great masters of Japanese Buddhism. This edition, which includes a new preface by the author,

Explores how Soto monks between the 13th and 16th centuries developed new forms of monastic organization and Zen instructions and new applications for Zen ritua