eMirror Vol 23, No. 7 (2019-02-15)


Water and ice, photograph by Ven. Jinmyo Renge osho
Water and ice, photograph by Ven. Jinmyo Renge osho

eMirror Vol 23, No. 7

Friday, February 15th, 2019
Edited by Ven. Jinmyo Renge osho

The White Wind Zen Community:
An international community practising and teaching Dogen’s Zen since 1985.

And now, the moment you have all dreaded: The reading of the long repetitive passage in which Dogen lists the Twelve Divisions of the sutras. I know, because you have told me, just how mind-numbingly boring and pointless you find this passage to be. Actually, it is not Dogen’s own words. He is quoting from the Daichido-ron, the Chinese version of the Mahaprajnaparamitopadesa. Some of the repetitions seem to be because someone at some point added them to the text. It will only take about ten minutes for you to listen to this. But it has taken me probably somewhere between thirty and fifty hours of work over the years to translate the text and do the footnotes with the Sanskrit and Japanese terms. Just be glad that I don’t read the footnotes.
Okay. Here we go:

The Twelve Divisions of the sutras, also called thread-sutras:1
Sutras (kaikyo), here2 called “according to sutras.”
Geya (juju), verses in praise and summary of the sutra.
Vyakarana (juki), contain predictions of attainment.
Gathas (geju), here called “chants,” (verses other than geya praising the sutras, more like the verses of this region.) 

[Roshi laughs]
I’m kidding. [Sangha bursts out laughing.] I’m not going to read this.
Please, this evening, enjoy yourselves.
1 Senkyo.    
2 This section is quoted from the Mahaprajnaparamitopadesa, the Daichido-ron.
-Ven. Anzan Hoshin roshi, concluding teisho 6, "The Paramitas" on Wednesday, February 18, 2004 in the teisho series "The Thread of the Buddhas," commentaries on Eihei Dogen zenji's Bukkyo. 

Upcoming Events

February 20th,  March 6th and 20th.

The Roshi will begin a period of hermitage at midnight on Wednesday, February 27th, which will end at 9:30 a.m. on Sunday, March 3rd, when he leads monastics in Acalanatha Sadhana.

Introduction to Zen Workshop
The next Introduction to Zen Workshop will take place at 1:45 p.m., on Saturday, March 2nd. For more information please see:
For information concerning our Long-distance Training Program, please visit this Web Page: https://wwzc.org/long-distance-training-program

March Two-day Sesshin
The March two-day sesshin will begin at 8:00 p.m. on Friday, March 8th and will end at 6:00 p.m. on Sunday, March 10th. On Saturday, March 9th, associate and general students may attend a sitting held in the Zendo. Arrival time is 9:15 a.m. (in time for First Bell). The sitting ends at 11:30 a.m. Students attending are reminded to remain on the first floor.

Keizan Ki
March 21st is the memorial for Keizan Jokin zenji.

Samu Weekend 
The next Samu Weekend is scheduled to take place on Saturday and Sunday, March 23rd and 24th. Please pencil these dates into your schedule so that you will be able to attend some or all of this weekend of samu practice. Saigyo tando will soon be writing to students with more details about the activities taking place over the weekend. To register please send an email to Saigyo tando at saigyo dot cross at gmail.com or leave a message on the Zen Centre office answering machine at 613-562-1568.

Fundraising for Roof Repair

Fundraising goal: The estimates we have received for this roof work total $30,653.63 for replacement of all three roofs. We hope to engage the contractor to do the work in spring 2019, but this will depend on whether sufficient funds have been collected.

Amount raised to date: $9,730

What to do if you arrive late for a sitting

You don't need to turn around and go home. Ring the bell once and then sit on the bench on the front porch. If possible, we will come and unlock the door for you right away. If we are in the middle of the chants or listening to a teisho, we will come to let you in as soon as the teisho finishes.


Rodney Gallant sat a two-day reteat on Saturday, February 2nd and Sunday, February 3rd at his home in Charlottetown, Prince Edward Island.

To Schedule a Retreat
Please visit this Web page for information about scheduling a retreat and an explanation of the different kinds of retreat (duration and timing) you can sit: https://wwzc.org/retreats. Please note that retreats should be scheduled one week in advance.

Public students sitting retreats should send an email to schedule@wwzc.org to confirm they sat a retreat so that notice of it can be included in the eMirror. Please include the location of the retreat and the duration.


Recorded Teachings Schedule

  • Saturday, February 16th: “Bodhidharma’s Eyes” by Ven. Anzan Hoshin: “Bodhidharma’s Eyes” (teisho 1 of 13)
  • Sunday, February 17th: SAkN "Tathagatagarbha" by Ven. Anzan Hoshin roshi: "Does a Dog Have Buddha Nature?" (1 of 4) 
  • Monday, February 18th: “Bowing and Receiving”: Zen Master Anzan Hoshin's Commentaries on Dogen zenji's "Raihai Tokuzui: Bowing and Acquiring the Essence": "Miaoxin" (7 of 13)
  • Thursday, February 21st: “Sitting and Walking” by Zen Master Anzan Hoshin: “Flowing” (teisho 3 of 3)
  • Saturday, February 23rd: “Bodhidharma’s Eyes” by Ven. Anzan Hoshin: “Mr. Daruma” (teisho 2 of 13)

Missed Sittings and Teisho

If associate students are unable to attend the Thursday evening associate sitting, they may attend one of the general sittings to make up for the sitting they missed. General sittings are held on Monday evenings at 7:30 p.m. (first Bell is at 7:15) and Saturday mornings at 9:30 a.m. (first Bell at 9:15 a.m.). Please send an email to request permission to attend one of these sittings.        

Teisho presented at general and associate sittings which are part of a series need to be listened to in the correct order and with none missed out. If you miss a sitting please borrow a copy of the missed teisho from the library or download it from the WWZC Media Site as soon as possible, so that the continuity of what is being presented is not disrupted. The weekly list of recorded teisho played at sittings is posted on the web site at:

Online Access to Recorded Teachings

Students can access the password-protected online Recorded Teachings library on the WWZC website at https://wwzc.org/recorded-teachings or through the streaming site at http://app.wwzc.org. The custom-built media streaming site allows students to live stream recordings from the WWZC Recorded Teachings collection. It is optimized for use on smartphones and tablets, and works with most modern browsers, including Chrome, Firefox, and Safari. It can also be used on desktops.

Help Required with Archiving Project

We would like assistance from students to work on an archiving project which has been underway for a number of years. Approximately 100 recordings of teisho and Dharma Talks presented by the Roshi in the late 1980's and early 1990's are still not available to students on our web-site. These were recordings were made on audio cassette. The process for preserving these cassette recordings and making them available to students is as follows:

  • Transfer the cassette recording to a digital format
  • Edit the single digital files from each cassette side to separate the presentations.
  • Clean up the quality of the recording as much as possible using computer software and in the cases of a recording being of very poor playback quality, using the services of a professional audio restoration company.
  • Rename, digitally tag each presentation and add the recording information to the database.
  • Create archive quality master CD copies of the recordings for long term storage including printing all of the CD case inserts and graphics.
  • Upload completed audio files to the WWZC sound-site so that they are available to students to listen to.

This process is extensive and time consuming, requiring at least 4-5 hours of work for each individual recording. The amount of work required for the monastic sangha to complete this project expediently is not possible, so we are asking for help from the rest of the sangha.

A student would be required to offer regular commitment of time, a block two to three hours weekly is ideal but also a commitment every two weeks would work well. Students would be trained in the work they would be doing and so no specific skill set is needed. 

If you are able to assist with this vital project to preserve the Teachings please write to Mishin ino or Saigyo tando or send a message to WWZC.org. Thank you very much.

WWZC Website


Recorded Teachings for Public Access

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:

Samu on Sundays

Each Sunday afternoon (except during O-sesshin and Sesshin), Caretaking Council (Saigyo tando, Fushin shramon and Endai shramon) do samu from 1:30p.m to 4:30p.m. on the various small projects required around the monastery.  There are always a great many tasks that need to be done and so any students are welcome and encouraged to come to Dainen-ji to join the monastics in caretaking practice. If you would like to partake in the samu practice on Sundays please write to Saigyo tando at saigyo.cross@gmail.com.



Painted Cakes
(do not satisfy hunger)

by Ven. Shikai Zuiko sensei

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.

Sangha (S);  So (J)  In many traditional Buddhist  cultures “sangha” refers only to the monastic community. In the West, sangha has been broadened to include all practitioners. In the Zen Community it also means all beings, all thoughts and perceptions, the harmony of the whole moment. Sangha translates as “harmonious community”.

Questions can be sent to me, Shikai sensei, at shikai.sensei@gmail.


drawing of oryoki set

Office of the Tenzo

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 ino and Saigyo tando offer assistance as tenzo-anja.

Meals Prepared Prior to the Evening Sittings:

Breakfast: Lo mein noodles, strips of Spanish onion, poblano and red bell pepper, ginger, garlic, shoyu, roasted chili paste; scrambled eggs.
Lunch: Calrose and arborio rice garnished with sesame seeds; miso shiru with reconstituted shitake mushrooms, baby bok choy and silken tofu; takuan and ginger. 
Supper: Farfalle pasta with a mushroom/goat cheese sauce (sliced sauteed cremini mushrooms, garlic, white onion, goat cheese, small amount of cream; sauteed gai lan (Chinese broccoli with Spanish onion, garlic, red balsamic vinegar; olives and artichoke hearts.
Breakfast: Scallion congee with cubed deep-fried tofu.
Lunch: Thai white and brown long-grain rice garnished with cubed daikon braised in chili sauce; spicy wakame seaweed soup (wakame, bonito, ginger, shoyu, roasted chili paste and sesame oil), with silken tofu; Baechu kimchi.
Supper: roasted Yukon gold potatoes; tomato soup with cremini mushrooms, diced white onion and puffed deep-fried tofu; fruilano and sweet gherkins.
Breakfast: Fried pasta from Saturday evening; scrambled eggs.
Lunch: Mixed grain (calrose and Arborio) garnished with sesame seeds; miso shiru with reconstituted shitake mushrooms, baby bok choy and silken tofu; takuan and ginger. 
Supper: Mixed grain (Thai long-grain white rice, sona masoori and basmati rice mixed with roasted peanuts); Curried meinjin (caramelized onion, minced garlic and ginger, chopped fresh tomatoes, cumin, coriander, cayenne, turmeric, coconut milk, meinjin (wheat gluten), chopped red, green and orange bell peppers; chunks of fresh pineapple. 
Breakfast: Fried rice (leftover rice and leftover curry from Monday night); scrambled eggs.
Lunch: Thai white long-grain rice garnished with cubed daikon braised in chili sauce; spicy wakame seaweed soup (wakame, bonito, ginger, shoyu, roasted chili paste and sesame oil), with silken tofu; Baechu kimchi.
Supper: Butternuts squash soup (cooked, blended butternut squash and white onion, thinly sliced potatoes, cauliflower florets, lots of black pepper, small amount of cream); Lundberg farms short-grain brown rice mixed with sauteed cremini and eringi mushrooms; friulano cheese with sweet gherkins.
Breakfast: Fried rice (leftover Thai white, calrose, and arborio rice, spanish onion, red and green bell  and jalapeno peppers, ginger, garlic, oyster sauce, white pepper, shoyu); scrambled eggs.
Lunch: Mixed grain (calrose and Arborio) garnished with sesame seeds; miso shiru with reconstituted shitake mushrooms, baby bok choy and silken tofu; takuan and ginger. 
Supper: Dai gai choy soup (chunks of dai gai choy, white onion, celery, cooked with beansprouts, shoyu, ginger, garlic, small amount of rice vinegar, vegetable stock, served with puffed tofu); Thai rice cooked in coconut milk, mixed with chopped scallions; Asian pear with lime juice and chili flakes. 
Breakfast: Fried rice (leftover Lundberg brown rice with mushrooms, garlic, ginger, shoyu, white pepper) garnished with sauteed squares of tofu (medium-firm tofu, sesame oil, shoyu, chili oil).
Lunch: Thai white and brown long-grain rice garnished with cubed daikon braised in chili sauce; spicy wakame seaweed soup (wakame, bonito, ginger, shoyu, roasted chili paste and sesame oil), with silken tofu; Baechu kimchi.
Supper: Biryani (leftover coconut Thai rice and calrose rice, sauteed cubed potatoes and chopped white onion; ginger, cayenne, turmeric, coriander and cardamom); spicy carrot soup (blended cooked chopped onions and carrots, minced ginger, minced garlic, turmeric, ground toasted coriander and yellow mustard seeds, ground cumin, cayenne, lime juice and yogurt); green cabbage slaw with lime pickle.
Breakfast: Chow mein noodles, strips of Spanish onion, red and green bell and jalapeno pepper, ginger, garlic, shoyu, roasted chili paste, bulgogi sauce; scrambled eggs.

Baking by Shikai sensei:
Oat cakes; cheesecake with mixed berry compote; Queen Elizabeth cake.



Line drawing of hands in gassho

Thank You

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 Mishin ino:
Thank you to Anzan Hoshin roshi for the translations and his commentary in The Lineage of Luminosity series about Lineage Ancestors Basiasita, Punyamitra, and Prajnatara, recordings of which we listened to during the Nehan O-sesshin. Thank you to Shikai sensei for fresh baked O-sesshin refreshments and for a new apron for tenzo-anja work. Thank you to Jinmyo osho for leading the Nehan O-sesshin, for delicious suppers especially Thursday night’s spiced carrot soup, and for showing me how to “reincarnate” leftovers into entirely different and great breakfasts. Thank you to Saigyo tando for looking after arrangements for formal students staying overnights at Dainen-ji during the O-sesshin. 

From Endai shramon:
Thank you to the Roshi for presenting teisho in the series "The Lineage of Luminosity, Part One: The Lineage in India". During this week's O-sesshin, we listened to the recordings relating to our Lineage Ancestors Basiasita daiosho, Punyamitra daiosho, and Prajnatara daiosho. Thank you to Shikai sensei for preparing delicious refreshments. Thank you to Jinmyo osho for leading the O-sesshin and for her work as Tenzo to prepare meals. Thank you to Mishin ino, who as Tenzo-anja also prepared many meals. Thank you to Mishin ino and Saigyo tando for leading oryoki practice and providing instruction to servers.

Ongoing Project:
"All is Change"

Dainen-ji, being a 140-year-old building, is continuously in need of maintenance and the costs associated with this can be astronomical when such things as porch repairs or exterior painting are needed. This is something that we cannot afford to do, yet must do and so the "All is Change" project has been created. The "All is Change" project is very simple. Most of us have a bowl or a jar or some other kind of container that we keep somewhere at home and fill up with loose change because it's too heavy to carry around. Several hundred dollars has been collected so far both in loose change and Canadian tire money which has been put towards the building maintenance fund. If anyone would like to contribute to this fund, each penny will be appreciated. The “All is Change” container is on the wooden wall shelf under the Sangha Board in the cloak room.