Photograph by Ven. Jinmyo Renge osho
eMirror Vol 25, No. 8
Friday, February 19th, 2021
Edited by Ven. Jinmyo Renge osho
The White Wind Zen Community:
An international community practising and teaching Dogen’s Zen since 1985.
Dogen's purpose was of course just to cite another occasion on which the Chinese Chan masters used the phrase "the old Buddha" but I can't let you leave Sushan and Luoshan on such a middling note.
Most of the stories involving Sushan are rather long and so here is his death verse:
My path lies past this blue sky
where white clouds have no resting place:
A world in which a tree stands rooted nowhere
its withered leaves, carried by the wind,
return to it.
As for Luoshan Daoxian, we do not have exact dates for him but obviously he was contemporary with Sushan. He was a Dharma-heir of Yantou Quanhuo but he also studied with Shishuang Qingju.
In the Wudeng Huiyan it says,
Once, when Luoshan was studying under Shishuang, he asked, "When one cannot find a place to go or to stay, what then?"
Shishuang said, "Give it up completely."
Luoshan didn't penetrate this answer. Later he continued his travels and met Yantou and asked him the same question.
Yantou said, "Going or abiding somewhere else. What's the point?"
Hearing this, Luoshan woke up.
And later in the text, when Luoshan was a Teacher,
A monk asked, "Just when there's a ten-thousand foot cliff in front of you and behind you are tigers, wolves, and lions, what then?"
Luoshan said, "There you are."
-Ven. Anzan Hoshin roshi, continuing the teisho "Assorted Old Buddhas", Monday, February 14th, 1990, at Dainen-ji, in the series "The Primordially Awakened Way: commentaries on Eihei Dogen zenji's Kobutsushin: The Old Buddha Mind".
The Roshi is currently in an extended period of "self-isolation" due to underlying health issues until the COVID-19 situation clarifies.
Beginning Instruction in Zen Practice:
For information concerning our Long-distance Training Program, please visit this Web Page: https://wwzc.org/long-distance-training-program
During the week of O-sesshin, Chunen Rampal angya sat the weekend and mornings and evenings at Guelph Zazenkai in alignment with the O-sesshin; deshi Senbo Nicolas Pham-dinh aligned with the schedule of the monastery to sit O-sesshin at his home in Chelsea, Quebec.; deshi Isshin Vicki Robichaud aligned with the schedule of the monastery to sit O-sesshin at her home in Saint John, NB.
Rev. Chiso anagarika sat her weekly semi-retreat on Tuesday, February 16th at her home in the Berkshires. Elizabeth Eve sat a one-day retreat on Thursday, February 11th at her home in Halifax, Nova Scotia. Tarik Kaya sat a half-day retreat on Saturday, February 13th at his home in Ottawa, Ontario. Brian Lakeman sat a one-day retreat on Sunday, February 14th at his home in Brampton, Ontario. Carol Hodgson sat a one-day retreat on Monday, February 15th at her home in Ottawa, Ontario.
Due to the Covid-19 Pandemic, it is not possible at this time to schedule retreats in the monastery. If you would like to sit a retreat at home please follow the schedule outlined in this page: https://wwzc.org/retreat-schedule-public-students. We can arrange for a telephone interview or daisan providing this does not conflict with the sesshin or O-sesshin schedule listed above, under “Upcoming Events”.
Saturday, February 20th to Saturday, February 27th
Saturday, February 20th: “Turning the Wheel of the Way” by Zen Master Anzan Hoshin: “The Old Buddhas” (teisho 13 of 44)
Sunday, February 21st: SAkN: Infinite Infinities by Ven. Anzan Hoshin roshi: "Infinite Points of Chaos" (2 of 7)
Monday, February 22nd: “Every Breath You Take” by Ven. Shikai Zuiko o-sensei: “Taking Refuge in the Harmonious Community" (Dharma Talk 22)
Thursday, February 25th: “The Tiny Book of Stopping and Looking” by Ven. Shikai Zuiko o-sensei: “Balance” (Dharma Talk 3 of 3)
Saturday, February 27th: “Turning the Wheel of the Way” by Zen Master Anzan Hoshin: “The Old Nest” (teisho 13 of 44)
Associate and general students should continue to follow the recorded Teachings schedule for the sitting you were attending at the monastery, and listen to that during your home practice.
You can access the online Recorded Teachings Library at wwzc.org/recorded-teachings-schedule.
You can also use the streaming site at app.wwzc.org to live stream recordings from the online Library. If you have forgotten your password or need assistance with accessing the recorded Teachings, please email email@example.com.
Please note that teisho should be listened to in the correct order and with none missed out as themes, metaphors, questions raised and answered evolve in spirals throughout the series.
Photograph of Ven. Anzan Hoshin roshi at Daijozan, mid-1980s,
by Ven. Shikai Zuiko sensei
Ven. Anzan Hoshin roshi has recently completed translation work on some shorter texts by Eihei Dogen zenji from the Shobogenzo. The work on these particular texts is based upon the literal translations that he worked on with Joshu Dainen roshi at Hakukaze-ji around 1977-78 followed by many years of putting them down, picking them up, and polishing. Naturally, more essential texts such as Uji, Genjokoan, Shinjin Gakudo and some 40 others were completed first and have been given extensive commentaries by the Roshi. This batch of texts includes Baike: Plum Blossoms, Ryugin: Howling Dragon, and Udonge: The Udumbara Blossoming and many others are nearing completion. Many of these will be posted on our website over the next few months.
During the January 2020 Sesshin, Ven. Anzan Hoshin roshi presented the following teisho as part of the ongoing series, "The Lineage of Luminosity: Part Two: The Lineage in China”:
January 11th: “Rujing's Broken Broom of Mu”.
During the December 2019 Rohatsu O-sesshin, Ven. Anzan Hoshin roshi presented the following teisho as part of the ongoing series, "The Lineage of Luminosity, Part Two: The Lineage in China”:
December 2nd: Rujing’s Plum Blossoms Again
December 3rd: Rujing’s Flower for Pindola
December 4th: Rujing’s Painting Plum Blossoms
December 5th: Rujing’s Frogs and Worms
Ven. Anzan Hoshin roshi presented the following teisho during the November Sesshin, as part of the ongoing series, "The Lineage of Luminosity: Part Two: The Lineage in China”:
November 9th: Rujing and the Old Plum Tree
"Zen is Not Kidding" by Shikai Zuiko sensei https://wwzc.org/dharma-text/zen-not-kidding
While most of the online Recorded Teachings library is password-protected and only accessible to students of Zen Master Anzan Hoshin, a small selection of MP3 recordings of teisho are accessible to the public at https://wwzc.org/recorded-teachings. Additional recordings will be uploaded periodically.
MP3 recordings of five teisho are currently available:
Dharma Position https://wwzc.org/dharma-position
Eyes See, Ears Hear https://wwzc.org/eyes-see-ears-hear
Ven. Anzan Hoshin roshi's reading of his translation of Eihei Dogen zenji's “Bendowa: A Talk on Exerting the Way” https://wwzc.org/bendowa-talk-exerting-way
Begun by Ven. Shikai Zuiko sensei
Finished by Rev. Fushin Comeau shramon following her death
Continuing on with “Painted Cakes: A Zen Dictionary” a limited edition text written by Anzan Hoshin roshi in the 1980s and last revised in 1994.
Shingyõ o totonu (J): Harmonize the body.
Posted February 19th, 2021. New entries are posted every two weeks.
Dogen zenji taught in the Tenzokyokun that the work of preparing and serving meals is "a matter for realized monks who have the mind of the Way or by senior disciples who have roused the Way-seeking mind." In alignment with this, part of Zen Master Anzan Hoshin's samu for the Community involves personally overseeing the activities of the ancient office of tenzo. Ven. Jinmyo Renge osho serves as tenzo and Mishin godo and Saigyo ino offer assistance as tenzo-anja. The following meals were prepared for residents on Monday, Tuesday and Thursday evenings this week:
Breakfast: Rice and eggs (calrose rice drizzled with Memmi and topped with gently fried eggs, over easy so yolks are still runny, garnished with Memmi and shichimi togarashi.
Lunch: Mixed calrose and arborio rice; miso shiru (kombu stock, shiro miso, ginger, shoyu, mirin, rice vinegar, silken tofu, rehydrated shitake mushrooms); takuan and gari.
Supper: Mixed white and brown jasmine rice; Thai coconut red curry (cubes of deep fried tofu, chopped red bell and poblano peppers, chopped baby zucchini, coconut milk, red curry paste, grated ginger, sugar, lime juice and zest, shoyu); chopped asian pears dressed with lime juice and chile flakes.
Breakfast: Fried rice (using leftovers from the previous day's meals: calrose, arborio, and white and brown jasmine rice, Thai red coconut curry with deep fried tofu; chopped scallions; peanuts).
Lunch: Mixed grain (white and brown Thai jasmine rice) topped with small cubes of daikon braised in sweet chile and barbeque sauce; seaweed soup (strained miso shiru broth, wakame seaweed, julienned ginger, shoyu, handmade Szechuan chile oil, mirin); pickled daikon, carrot, and red onion mixed with julienned cucumber.
Supper: Bowtie pasta in garlic butter sauce (butter, minced garlic, black pepper, pepperoncini, parmesan cheese); tomato bisque (tomato juice pureed with sauteed carrots, onion, and celery, then mixed with cannellini beans, dried thyme, dried oregano, salt, black pepper); sauteed kale and strips of red bell pepper, seasoned with red balsamic vinegar.
Breakfast: Fried pasta (bowtie pasta in garlic butter sauce leftover from the previous evening's meal, fried with chopped kale and red bell pepper); scrambled eggs.
Lunch: Mixed calrose and arborio rice garnished with freshly made gomashio (toasted sesame seeds and salt); miso shiru (kombu stock, shiro miso, ginger, shoyu, mirin, rice vinegar, silken tofu, rehydrated shitake mushrooms); takuan and gari.
Supper: Lundberg brown rice with peas and butter; butternut squash soup (roasted butternut squash, chickpeas, carrot, yellow onion, dried thyme, salt, pepper, touch of cream); sauteed greens (baby shanghai bok choy and tatsoi cut into length and sauteed with garlic, red wine vinegar, parmesan).
Breakfast: Congee (leftover calrose and arborio rice, minced minced shiitake mushrooms, chopped green beans, chopped scallions, slivered ginger, sesame oil, white pepper, shoyu, salt); scrambled eggs.
Lunch: Mixed grain (Korean rice and Thai sweet rice); seaweed soup (strained miso shiru broth, wakame seaweed, julienned ginger, shoyu, handmade Szechuan chile oil, mirin); Korean daikon quick pickle (cubed daikon, white vinegar, water, sugar, salt).
Supper: Biryani (white and brown basmati rice, diced potatoes, diced carrots, lentils, diced yellow onion and shallot, curry powder, garam masala, lime juice, salt, pepper); curried butternut squash soup (pureed butternut squash and chickpea soup leftover from previous evening's meal, curry powder, cream); coleslaw (finely sliced green cabbage, carrots, and white onion dressed with plain yogurt, lime juice, black pepper, salt, minced lime pickle).
Breakfast: Fried rice (biryani leftover from the previous evening's meal); scrambled eggs.
Lunch: Mixed calrose and arborio rice garnished with freshly made gomashio (toasted sesame seeds and salt); miso shiru (kombu stock, shiro miso, ginger, shoyu, mirin, rice vinegar, silken tofu, rehydrated shitake mushrooms); kombu seaweed pickle (thinly sliced strips of cooked kombu used for miso shiru broth, julienned ginger, shoyu, chile oil, mirin, salt, white pepper).
Supper: Chow mein noodles; tofu in garlic-chile sauce (low sodium shoyu, minced garlic, grated ginger, oyster sauce, brown sugar, sambal oelek, sesame oil); sauteed greens (chopped gailan and dai gai choy, xiaoxing wine, lime juice, cornstarch, salt, black pepper).
Breakfast: Bulgogi noodles (chow mein noodles, fried strips of yellow onions and red bell peppers, sauteed greens leftover from the previous evening's meal, minced ginger, bulgogi sauce, shoyu, salt, chile oil); scrambled eggs.
Lunch: Mushroom rice (Thai jasmine rice, calrose rice leftover from previous day, sauteed chopped cremini mushrooms and scallions, white pepper); seaweed soup (strained miso shiru broth, wakame seaweed, julienned ginger, shoyu, handmade Szechuan chile oil, mirin); assorted pickles (Korean daikon pickle, kombu pickle, and carrot and daikon pickle).
Supper: Cavatappi pasta in tomato sauce (minced yellow onion, celery and carrot, minced garlic, passata, diced tomatoes, olive oil, dried basil, dried oregano); cubed friulano and sliced gherkins with lemon zest.
If you would like to thank someone for a contribution they have made, please feel free to send an email to Jinmyo osho at rengezo at Gmail dot com, but be sure to type "eMirror" in the subject line.
From Fushin shramon:
Thank you to the Roshi for this environment of practice and for this February Nehan o-sesshin. Thank you to Jinmyo osho for daisan.
From the Office of the Treasurer:
Thank you to Graham Mayeda for a donation.