eMirror Vol 28, No. 7 (2024-02-16)


Mishin godo in agura posture

Mishin godo in agura posture

eMirror Vol 28, No. 7

Friday, February 16th, 2024
Edited by the Practice Council

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

Aware Space cannot be stained, it cannot be marked. And yet if we do not understand it we defile the space of our own lives with pettiness, obsessiveness, grasping, and contraction. We stain the ground with blood, we roll tanks through walls, we create deadly toxins and put them in the warheads of missiles, we create an environment of paranoia about the possibility of attack by missiles in order to fund webs and chains of economic and political interests. We masturbate, we procrastinate, we lie, we steal, we use each other to fulfill dark fantasies of power and lust, and we harm each other and ourselves.

Let your zazen be an open space in which all of the ways in which you tend to be can come out and go into the open coming and going which is here and now. Then space washes over and through space and the primordial stainlessness realized by the Lineage of Buddhas and Awakened Ancestors will be what you breathe in and out, what you see and hear and touch. Let the space of your whole body and mind hang in the open space of experience.

-Ven. Anzan Hoshin roshi, concluding Teisho 6: "Learning Space With Space”, February 14, 2001, in the series "Playing With Space: Commentaries on Eihei Dogen zenji's Koku”


The Hatto (for formal sittings)

The Hatto (for formal sittings)


The Zendo (for associate and general sittings)

The Zendo (for associate and general sittings)


Practice Schedule and Upcoming Events

Formal Sittings for WWZC Students: Monday, Tuesday, Wednesday, Thursday and Saturday Mornings The formal sittings begin at 6:00 a.m. You would need to arrive by 5:45 in time for First Bell. The sitting ends at 7:25 with the Chants. Following that there is a Daruma-kata Aiki review which ends at about 7:50. If you need to leave before the kata, please let us know that in advance by sending an email to schedule@wwzc.org.
Saturday Morning General Sitting for WWZC Students: The general sitting begins at 9:30 a.m. You would need to arrive by 9:15 a.m., in time for First Bell. The sitting ends at 11:45 a.m. Some general students attend the 6:00 a.m. Saturday morning formal sitting, stay for breakfast and then attend the general sitting. If you stay for breakfast you will need to make a $5.00 dana contribution for the meal. Proceeds from meals go to White Wind Zen Community.
Monday and Thursday Evening Associate Sittings for WWZC Students: The associate sitting begins at 7:30 p.m. You would need to arrive by 7:15 p.m., in time for First Bell. The sitting ends at 9:10 p.m.
Friday (Hosan): There are no formal sittings scheduled at the monastery on Fridays, but you are expected to sit at home if you have committed to sitting zazen daily.
Sunday Formal Sitting: The Sunday morning formal sittings are reserved for monastics, formal students, and probationary formal students.

Fusatsu (Renewal of Vows):  February 21st, March 13th, March 27th.

Introduction to Zen Workshop Ottawa:
The next Introduction to Zen Workshop will take place on Saturday, March 2nd at 1:45 p.m. To register: https://IntroductionToZenWorkshop.eventbrite.ca; for more information please see https://wwzc.org/introduction-zen-workshop-ottawa 

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.

Associate and General Sitting
There will be a combined associate and general sitting in the Zendo on Saturday, March 11th. The sitting will begin at 9:30 a.m. (please arrive by 9:15 in time for First Bell). The sitting ends at 11:45 a.m. Students are reminded to stay on the first floor.

March 21st is the memorial for Keizan Jokin zenji.

The Roshi is continuing an extended period of hermitage due to underlying health issues until the COVID-19 situation clarifies.

Long Distance Training Program:
For students living an hour or more commuting distance from the monastery in Ottawa, please visit this Web Page: https://wwzc.org/long-distance-training-program

What to do if you Arrive After the Sitting Begins

If you arrive after the sitting starts and the door is locked, 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.

Retreats and Training Sessions

Deshi Isshin, sat a retreat in alignment with the Nehan O-sesshin schedule in her home in Saint John, New Brunswick. Beth Buerkle sat a partial retreat on Saturday, February 10th at her in Chamcook, New Brunswick. 

If you are a student of Ven. Anzan Hoshin roshi and  would like to sit a retreat at Dainen-ji, please email schedule@wwzc.org to register a week in advance. For further information please visit this page: https://wwzc.org/retreats

If you are a public student and would like to sit a retreat at home please follow the schedule outlined in this page: https://wwzc.org/retreat-schedule-public-students.  After your retreat, please send an email to schedule@wwzc.org to confirm that you sat a retreat and include the duration and location.

If you would like to engage in a training session either at the monastery or at home by aligning with the schedule of the monastery, please read the information on this page: 

Recorded Teachings Schedule

Saturday, February 17th to Saturday, February 24th

Saturday, February 17th general sitting: "Without Difficulty": Zen Master Anzan Hoshin's commentaries on Jianzhi Sengcan's "Xinxin Ming: Words on Trusting Awareness": "Don't Swerve" (7 of 26, 18 minutes) 
Sunday, February 18th formal sitting: SAkN The Drift of Meaning by Ven. Anzan Hoshin roshi: “Speaking, Seeing, Feeling, Meaning” (3 of 7, 33 minutes)
Monday, February 19th associate sitting: "Before Thinking: Foundations of Zen Practice" by Zen Master Anzan Hoshin: "Christmas Gift" (45 of 71, 5 minutes)
Thursday, February 22nd associate sitting: "Before Thinking: Foundations of Zen Practice" by Zen Master Anzan Hoshin: "Christmas Gift" (45 of 71, 5 minutes)
Saturday, February 24th general sitting: “Wandering on Medicine Mountain”: Zen Master Anzan Hoshin's commentaries on "Medicine Mountain": The Recorded Sayings and Doings of Zen Master Yaoshan Weiyan: “Unthinkable” (teisho 8 of 22, 29 minutes)

Listening to Teisho and Dharma Talks

​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 schedule@wwzc.org.

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.

Recorded Teachings for Public Access

While most of the online Recorded Teachings library is password-protected and only accessible to students of the Lineage of Zen Master Anzan Hoshin, a small selection of MP3 recordings of teisho are accessible to the public at wwzc.org/recorded-teachings Additional recordings will be uploaded periodically. MP3 recordings of four recorded teisho by Ven. Anzan Hoshin roshi are currently available:

Dharma Position https://wwzc.org/dharma-position
Eyes See, Ears Hear https://wwzc.org/eyes-see-ears-hear
Embarrassment https://wwzc.org/embarrassment
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

Translations and Texts

Photograph of Ven. Anzan Hoshin roshi at Daijozan, mid-1980s, by Ven. Shikai Zuiko sensei
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. Annotation details and successfully conveying them across various document formats are the issue at this point.

Work on Bussho: Buddha Nature, a very long and nuanced text by Dogen zenji, is ongoing.

Roshi is also finishing an update to the Saijo Shingi: The Deportment of Radiance, our manual of monastic training standards which is a supplement to the ancient Eihei Shingi and Keizan Shingi.

White Wind Zen Community Website Update

“Kwannon”: A teisho by Ven. Anzan Hoshin roshi, transcript of a teisho presented on May 6, 1986, at River Road Zendo

“Cultivation of the Ground of Mind”: transcript of a teisho Presented by Ven. Anzan Hoshin roshi at Zazen-ji, on June 4, 1989 

The Practice of Boards and Stones” teisho presented by Ven. Anzan Hoshin roshi at Zazen-ji, on June 18, 1989

"Difficulty, Strangeness, Beauty": transcript of a Dharma Talk presented by Ven. Anzan Hoshin roshi at Zazen-ji, December 13, 1988: https://wwzc.org/dharma-text/difficulty-strangeness-beauty

"Standing in the Rain (Tangaryo)": transcript of Dharma Talk presented by Ven. Anzan Hoshin roshi at Zazen-ji, December 15th, 1988: https://wwzc.org/dharma-text/standing-rain-tangaryo

"Snow": transcript of Dharma Talk presented by Ven. Anzan Hoshin roshi at Zazen-ji, November 18, 1989: https://wwzc.org/dharma-text/snow

Fundraising 2024: Roofs

Total donated: $20,959

Thank you to all who have generously contributed to the Roof Repair Fund. We have now reached the fundraising goal and donations will fully cover the cost of the repairs. We have signed a contract with Firon Roofing, chosen because they provided the most comprehensive quote at a good price, with very good customer reviews and Better Business Bureau rating. The work will be done in the spring.

Thank you and gassho.

Roof Sketch
Areas of the roof that need repair


Nappa Cabbage


Office of the Tenzo

Dogen zenji taught in the Tenzo Kyokun: Instructions for the Tenzo (Tenzo kyokun: Instructions for the Tenzo | White Wind Zen Community) 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 sensei serves as Tenzo and Mishin godo and Saigyo ino offer assistance as tenzo-anja. 

The WWZC does not advocate any particular diet. However all meals prepared during practice events, such as Dharma Assemblies, sesshin, or retreats are vegetarian as most people can eat this. On Tuesday evenings there is an optional meat dish, as some people find that a purely vegetarian diet, especially as they get older, is not sufficient for their health. If you are adhering to a strictly vegan diet, you can write to the tenzo, Jinmyo Renge sensei, at jinmyo.renge@wwzc.org a week prior to attending an event to request vegan foods. If you are lactose intolerant or have allergies to foods, you should write to the tenzo about dietary restrictions a week before attending events.

The following meals were prepared during the week of the Nehan O-sesshin

Breakfast: Chow mein noodles mixed with sauteed Spanish onions, red bell and poblano peppers, minced ginger, and a sauce of sambal oelek, minced garlic, shoyu, lime juice, brown sugar); scrambled eggs
Lunch: Calrose rice garnished with gomashio (roasted ground sesame seeds and salt); miso shiru (broth made from kombu, slivered ginger, shiro miso, dried shiitake mushrooms, Shanghai bok choy, shoyu, mirin, rice vinegar, cubed silken tofu); takuan and gari.
Supper: Roasted root vegetables (parsnips, turnips, rutabaga, carrots, daikon, potatoes), seasoned with bran oil, salt and pepper; chipotle tofu (semi-firm tofu cut into rectangles, coated with a seasoning mixture of butter, chipotle, lime juice, garlic and onion powder and a dash of sugar, fried until crispy on the outside and silky on the inside; baby bok choy lightly steamed, seasoned with butter, salt, pepper, garlic powder, lime juice. 

Breakfast: “Rice and eggs” (two eggs fried very gently over easy, served on top of calrose rice with a sauce of shoyu, mirin and wasabi, garnished with shichimi togarashi (Japanese seven-spice powder).
Lunch: Thai white and brown rice garnished with diced sauteed daikon; spicy seaweed soup (strained miso shiro from the previous day, wakame, sliced ginger, low sodium soy sauce, sesame oil, chilli oil, cubed silken tofu); baechu kimchi.
Supper: Lundberg brown rice mixed with butter and green peas; mushroom soup (quartered cremini mushrooms, bran oil, minced garlic, dried thyme, smoked paprika, mushroom broth, mushroom powder); salad of chopped romaine and leaf lettuce, radicchio, thin bias cut celery and cucumber) with a dressing of equal parts mayonnaise, dijon mustard, apple cider vinegar, small amount of honey, black pepper.

: Fried rice (leftover Lundberg brown rice fried with chopped Spanish and red onion, red bell pepper, scrambled eggs, minced garlic, minced coriander stems, leftover chipotle tofu, dried oregano, ground cumin, ground coriander, chipotle chile powder).
Lunch: Calrose rice garnished with gomashio (roasted ground sesame seeds and salt); miso shiru (broth made from kombu, slivered ginger, shiro miso, dried shiitake mushrooms, Shanghai bok choy, shoyu, mirin, rice vinegar, cubed silken tofu); takuan and gari.
Supper: Warm naan with butter; tamarind-peanut curry (chopped red onion, diced carrots, minced garlic, chopped daikon, chopped poblano and red bell peppers, Thai red curry paste, tamarind paste, peanut butter, light and dark soy sauce, small amount of maple syrup, coconut milk, served with crushed toasted peanuts; lentil patties (red lentils, bran oil, grated carrots, finely chopped onion, minced garlic, eggs, Madras curry powder and garam masala, finely chopped coriander); dipping sauce of tamarind, finely chopped red onion, ginger, garlic, cumin, cayenne, red pepper flakes, chopped coriander and soy sauce); raita (chopped tomatoes and cucumber, plain greek yogurt, salt, black pepper).

: Fried rice (leftover calrose and Thai jasmine rice with sauteed chopped onions, currants, butter, curry powder and mixed with leftover tamarind-peanut curry; scrambled eggs.
Lunch: White and brown Thai jasmine rice topped with cubed sauteed daikon seasoned with shoyu and sesame seeds; spicy seaweed soup (strained miso shiro from the previous day, wakame, sliced ginger, low sodium soy sauce, sesame oil, chilli oil, cubed silken tofu); baechu kimchi mixed with thinly sliced red apple.
Supper: Long grain white rice; General Tso’s tofu (cubed firm tofu marinated in rice vinegar and soy sauce, coated with a mixture of potato starch and cornstarch and then fried. The tofu was served on top of a bed of lightly cooked bok choy and drizzled with a sauce made from minced garlic and ginger, chilli-garlic sauce, hoisin sauce, light and dark soy sauce and Shaoxing cooking wine and sprinkled with toasted white sesame seeds.

: Fried rice (leftover long grain white rice, General Tso’s tofu left over from the previous evening’s meal, chopped red onion, chopped scallions, red bell peppers, white pepper.
Lunch: Calrose short-grain white rice with gomashio; miso shiru (kombu stock, shitake mushroom stock, sliced reconstituted shitake mushrooms, shoyu, mirin, thinly sliced ginger, mushroom powder, bok choy stems and leaves, spinach, cubed silken tofu);  takuan and ginger.
Supper: Rigatoni pasta with a Rosè sauce (mire poix, reconstituted dried porcini mushrooms, tomato paste, oregano, chilli flakes, paprika, lots of black pepper, a little cream); vegetable soup (chopped poblano and red bell peppers, carrots, daikon, leeks, minced garlic, spinach, vegetable stock, apple cider vinegar, red kidney beans); friulano cheese with green olives and lemon zest.

: Acorn squash congee (Thai jasmine rice, minced garlic, cubed roasted acorn squash, rice bran oil, salt, pepper) served with roasted pumpkin seeds, black vinegar, and Chinese chile oil.
Lunch: Long grain white rice; spicy seaweed soup (strained miso shiro from the previous day, wakame, sliced ginger, low sodium soy sauce, sesame oil, chilli oil, cubed silken tofu); baechu kimchi mixed with thinly sliced red apple, thinly sliced celery, gochugaru (Korean chile flakes), mirin.
Warm rolls with butter; frittata made from leftover Rigatoni pasta with a Rosè sauce, caramelised onions,  eggs, topped with sliced tomatoes and grated friulano cheese; tomato soup (cooked carrots, celery, onion, minced garlic, San Marzano tomatoes, tomato juice, red wine, thyme, lots of black pepper, blended with some coconut cream; salad of chopped romaine lettuce, radicchio, thinly sliced white onion, grated carrots, speckled pea sprouts, with a dressing of equal parts mayonnaise, apple cider vinegar, and dijon mustard with honey and black pepper.



Jinmyo sensei formally offering incense

Jinmyo sensei formally offering incense

Thank You

If you would like to thank someone for a contribution they have made, please feel free to send an email to Jinmyo sensei at rengezo@gmail dot com, but be sure to type "eMirror” in the subject line.

From Jinmyo sensei:
Thank you to Senbo for remastering several series of teisho during the samu periods of the O-sesshin. He was also able to review the work he was doing with Fushin shuso so that the Shuso can begin work on remastering other teisho series.

From Fushin shuso:
Thank you to Zen Master Anzan Hoshin for this Nehan O-Sesshin, for being able to practice and study in this wonderful environment for the past 17 years, and for his clear, precise, and profound Teachings.

From David Gallant:
Thank you to Jinmyo sensei for leading the Nehan O-sesshin, for preparing many meals for practitioners throughout the week, and for meeting multiple times with me in dokusan. Thank you to Mishin godo for also preparing meals for practitioners during the O-sesshin, which were nutritious and tasty.


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