This edition Aural Oral examined the agriculture of medieval Japan through the exploration of the cultivations of the Shojin monks and the Samurai. As both were dependent on the bounties of their land, there was a sense of honor esteemed in the participation of this practice. A reverence towards that which grew was a noble disposition adopted by both groups.

The menu reflected the crops grown by both groups, incorporating staples from both diets; chestnuts and sweet potato from the Samurai, and bok choy and lotus from the Shojin. Grains were a primary source of sustenance and an integral component of each meal. The implementation of millet in the menu was in recognition of the grains consumed before the development of irrigation systems, which led to the large scale cultivation of rice. The meal was developed in adherence to a monastic formula created by the Shojin that highlighted the auspicious number five. Shojin Ryori meals traditionally consists of five colors and five tastes, and this equilibrium was said to calibrate the body into balance with the seasons. Aural Oral proposes a dinner as sonic reflection on the mindfulness practiced by both the Shojin and the Samurai during their cultivation and consumption practices.