noun
meat and the five pungent roots (avoided in Buddhist cuisine)
A Buddhist term referring to the three kinds of meat (三厭) and five strong-smelling vegetables (五葷) traditionally avoided in monastic cooking. The exact lists vary by tradition, but the five pungent roots typically include garlic, scallions, and similar alliums.
精進料理では三厭五葷を避ける。
In Buddhist vegetarian cuisine, meat and the five pungent roots are avoided.
三厭五葷の考え方は、修行の妨げになるとして古くから伝わる。
The concept of avoiding meat and the five pungent roots has been passed down since ancient times as something that hinders spiritual practice.
From 三 (three) + 厭 (dislike/avoid) and 五 (five) + 葷 (pungent vegetables). The term is a Sino-Japanese Buddhist technical expression; the exact historical derivation is uncertain, but it reflects traditional monastic dietary rules.