Clear the Deck for 2013 / Detach the EMOTION
Blogging, or writing in general, it is the process to convert the idea or notion into a separate object,
thus, enables it to be examined as an independent entity. ( on top of much more common purpose
to express it to others ) = like a Jig-saw Puzzle, we have to find, not only matching the shape of
pieces but also its picture printed on, which we can see the rationality in bird’s eye view.
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Thanks to given task of this Blog (yes, I regard this, not my choice but a given task I was assigned
— simply because it has occurred on my life — has anybody else assigned as well ? = if nobody
else there, I have to take care, haven’t I ? 😀 ) at least I managed to record the process what and
how I figured out Zen Buddhism in the past 3 years and 9 months, with over 400 posts.
(since, this is the DIY Zen study)
As it is still an ongoing process, I wouldn’t pretend it had consistent unity = far from it, it deviated
a lots, therefore it often contradicting each other. And not necessary having even consistent
definition of the term, not because of mistake but change of my approach.
So, thanks goodness, I’ve managed to come to much clear picture of which those confusion has
been sorted out (well, more or less 😀 )
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My basic approach to the Buddhism is the same from the start, long before even I
started this Blog. —– It was to retrace the way and the process how
Lord Buddha found and came to his conclusion as a normal human being, not a
superman or divine figure.
Human brain is more or less having the same function and the same tendency.
As there couldn’t be any super natural phenomena such as Extra Sensory Power (though, I
reserve the judgement about this point, because there seemed to be something still there ) and
the human common-sense is more or less the same, therefore when we see the same subject, we
are able to deduce to the same conclusion.
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While I was blogging, there were two important view point came to my consideration.
The one was a phenomenon in the Neurophysiology, that the threshold of our perception
become higher against the repeating signals = I realized the connection to the repeating
action of the Buddhist’s practice which lead the person to acquire the immunities to the
repeating coming signal or same internal thought, hence higher threshold blocks the signal
reaching to emotional cortex and trigger the hormonal reaction. ( Such as if you see
the same porno photo on the wall every day, the perception was desensitized and soon it loose an
impact to arose you with a seclusion of Testosterone = photo become just another landscape. 😀 )
—– (On the beginning, I’ve been putting more emphasis to an effect of imprinting
by the repeated practice, but [imprinting into subconscious] alone couldn’t explain
the origin of Selflessness).
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And the other was a neurological symptom that the blocked connection to the emotional cortex in
the brain of Alzheimer’s case, it cause the loss of cognition to see the SELF and the
own possession = hence, loose the EGO, and the Self-preserving GREED.
Some of you may feel rather disturbing with this, because of the connection to Alzheimer’s though,
despite of it this is the very key to understand the MUSHIN and the SELFLESSNESS as
one phenomenon = the matter is to block the Emotion which is causing all the trouble
in the LIFE such as Obsessive Thoughts, sticky Attachment, EGO and the GREED.
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So, thanks to Alzheimer research, the mechanism of our Mind has been exposed.
But, to have this detached mind, you don’t need to wait another 40, 60 years =
while doing Buddhist’s practice, you might realized that you are doing it without
conscious (unconsciously hand was moving or automatically chanting) —– once
you see this phenomenon, practice the same while watching this blank-space in
your brain. —– Then, while having this blank-space in the brain (Being in Mushin)
turn the eyes beyond, and see the world in Mushin. = Soon or later, you will acquire
the skill to have this eyes in any moment and in any situation. = YOU ARE IN ZEN.
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In this context, so called Buddhist’s teachings = [eliminate THINKINGS] this Thinkings has to
be understood as [Emotional Judgment] not a logical clear thinkings. =
This is one of the most confusing part in the Buddhist’s teachings.
Lord Buddha ordered his disciples in his death bed
“Don’t believe what you were taught and what others say, but think it yourself ” =
Think logical in clear objective way, and use common-sense, was what he meant.
After all, cool dispassionate eyes = non-emotional, logical thinkings is the key to the Buddhist’s
Mind-set. —– (Without having Emotional conscious, we feel the Brain is blank !
= When we see something in total dispassionate way, we only feel the vision but
not a thought = This is MUSHIN —– still, the brain is working subconsciously )
There is no mythical secret technique which is not achievable to the ordinal mankind.
What Lord Buddha taught was not a kind of Mythical belief but the clear practical solution
—– such as the case of Kisa-Gortami, he didn’t tell her any Mumbo-jumbo such as she could see
her dead child in the Heaven or child would reborn and see her again, but simply made her just
running around and made her to reach logical understandings, that a death is the common
and inescapable truth. = This is the very Key teaching of
[Life IS, to suffer, getting ill and old, and to die].
[And the way to deal with this harsh Life is to learn Buddhism through its repeating practice] which
would eliminate the bad effect of the Emotion, hence able to live in peace of Mushin and Selflessness.
(As I rote above, without connecting to Emotion, the action can be done in
dispassionate way almost automatic = even without the conscious, and without the
obstruction of Ego, Greed and the Delusion)
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—– If you give a thought and review all the Phenomena in the Buddhist’s psyche, such as
Detachment, Detached to the Changing world hence Live in its Moment, Has no Fear of the Death,
no Ego, no Greed etc etc you will realize, all those were the manifestation of NO Emotion (and
Emotional Judgement). —–The man who could forsake the pleasure of life in luxury and the feast
of flesh, and able to bluntly define the [Life is Suffering],
Lord Buddha had no illusion, neither gave any sweet illusion to the followers,
especially his teachings were the one, revolutionary idea which against the popular
Vedic idea of Atman = (Perpetual soul, which has no logical, scientific proof) he would have had
no way to fabricate any another fancy stories. = Hence, the Buddhism in its original form is blunt
and straight, because of it was not considered to be popular but stand on the Truth, as it teaches
Own Enlightenment, not dependent on a Salvation which proved to be never come.
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Widely misconceived so-called Buddhist’s [Compassion] is not emanated from the tender
Emotion but it comes from the same Mind-set of Mushin and the Selflessness = see
the situation without Emotion and the Ego, hence able to see the needs of others as if it was one’s
own = then able to see what is the best to DO here = effectively helping others as a result.
= If the one still having own Emotion, the own self-preservation comes first.
Selfless act has no Emotion. And this is why it has no notion of [giving to others]
= NO distinction of ME and OTHER. = in this Mind-set, there is even no conscious of Me and even
Animal or Plant. = This is the True Compassion in the Buddhism.
True Buddhist is not compassionate sweet person but he (she) is the person just Doing what he
ought to Do, without having even a conscious of doing or being as a Buddhist.
When the one has NO conscious of SELF, how the same person can have a conscious
of [I’m a Buddhist] —– And this is the true meaning of [There is NO SELF]
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Happy New Year 2013
Happy New Year to all those who is visiting and supported my blog.
I hope it would inspire and cause more active and fulfilling life
on the 2013 and ahead for you. 🙂
Yoshizen aka Kinetorori
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Cooking Daikon ( Japanese / Chinese White Radish )
Daikon (大根 in Japanese) is a sister of Radish (yes, that red small one) or Swede and hey are all in the same Brassicaceae family, hence having the same four-petals flower like Rape flower (but Daikon’s flower is in pale violet to white = in fact pretty pretty, innocent looked flower 🙂 )
Despite it is one of the most common root vegetable in Japan (also in China = Japan is exporting its shredded and dried products to China hundreds of thousands of tons every year) when I came to England, it was not in greengrocer’s (yet, French calls it as Molly and eat a lots though, theirs having black skin and as big as Japanese one (up to 4″ or 10 cm diameter = hence, it resembles girl’s leg with black tights = so, to see it in the piled-up mountain in St’ Michelle market in Paris, it looked very sexy 😀 )
(In Japan, call a girl “Daikon ashi” (Daikon leg) is a worst insult 😉 )
Even though Daikon is so popular and ubiquitous though, you may not see them in a restaurant menu —– situation looked the same in French or Chinese, I don’t remember I ever seen this vegetable in their menu, except a very rustic or family kitchen style restaurant, otherwise as a small side-dish to drink Sake = such as I describe hereafter. 🙂
( If you ever seen disc-shaped yellow pickles = Takuan = it is one of the pickled style Daikon though, it may not in an expensive Japanese restaurant 🙂 )
—– So, how Japanese is cooking this vegetable in their kitchen ?
Daikon is very easy to cook vegetable as its own or with another materials —– It can be eaten even raw = grated ( the source to dip Tempra) or finely cut into thread (comes with Sashimi) and often boiled with Octopus or Squid because the Daikon is having a Digestive Enzyme which soften Octopus, on top of many nutrition and vitamins 🙂
The photo above is Furo-fuki Daikon ( 風呂吹大根 ) = Daikon was boiled with dashi, that’s all !
* Boil the Dashi = as the powder, or in a small packet, or use Dashi Kombu (Kelp sea weed) and a bit of Salt.
* Then put cut Daikon and boil — may be 60 min or so, until it was cooked soft (— it would be disintegrated if it was boiled too long —– still, it will make a nice soup. 🙂 )
Even simpler is Dengaku ( 田楽) = just boil Daikon in a plain water until it was cooked soft.
* And eat it with a Miso based source = Miso with small amount of Vinegar and a bit of Sugar, + small amount of Mirin (Japanese Cooking Sake or a bit of wine, White Rum can be used instead )
* For additional flavor — I add few drop of West-Indian Hot-chilly Source, or Wasabi, Mustard. — When I mixed with Thai Tom-yam-Ku paste = it wasn’t too bad —– any variation you can try and enjoy the taste. ( If it became too runny with vinegar etc, just add more Miso. 🙂 )
(For Dengaku, you can put many different materials too, such as Carrot, Cauliflower, Celery even Potato. — Japanese use Konnyaku (it’s a funny staff / Mannan product) as well. ) —– from here, another popular Japanese cooking called “Oden” is only a step away. Basically Oden is a cooking of the chopped Daikon and various fish cakes boiled together and pick up of those you like from the pan to your own small dish and eat. (normally with mustard = why mustard is, = since Daikon and Mustard belongs to the same botanical family, their taste mix well, = same as that, Tomato based cooking will mix well with chilli pepper, since they are in the same family)
—– Now you have seen the key of the Daikon cooking = main seasoning in Furofuki Daikon was in its Dashi, but the Dengaku, it was in the Source. Still in both cooking, the dominant taste is Daikon itself.
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When an Italian guy who seemed to have very good taste bud, first ever eat Daikon and he was very impressed and asked me how to make it. —– And he was even surprised, why Italian doesn’t have such cooking, despite it is very popular in France.
( Only a small trouble with eating Daikon is, it could make you to produce strongest mankind ever know kind of fart, yet still, it was known to be not poisonous = hence, it makes short of health warning. 😀 )
—– Not because of its humble, Minimalistic Zen approach, but simply, it’s so tasty = So, this is my Festive time eating. (on top of Temaki-Sushi. 😀 )
If you haven’t tasted it yet, I strongly recommend you to try.
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PS : I received an Email from my Chinese friend Sing Lee, the way how to cook it in Chinese style !
<<< (There was the Photos from him though, they have been disappeared — copyright issues ? —– I don’t know. What a shame.)
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SKI
Ski — a news from my friends in Japan = I received an Email from a friend in Japan who had
first mountain ski (off-piste) in this season. My friend, Makoto is one of the younger member
of the Alpine Club of our Uni’ = some years younger than me though, he is now over 60.
Still, he has been skiing almost every week on the last winter.
When I was in my Uni’ I was thinking to become a Ski Photographer = I wasn’t too bad in Skiing
as I could ski while holding camera and shooting though, one day, on a very steep slope with ice
where I needed side-slip, then, another photographer was skiing down straight while holding
16 mm cine camera between his knee ! A practicing race skier there said “He is our club’s
old boy” —–I instantly realized that there is no competition = I gave-up my idea.
(Later I learned, Ski photographer doesn’t need to ski like a slalom racer = Go to the best spot on
the course on FOOT and capture the action of each Skier. Otherwise visiting good ski resort and
making vivid report. The matter is not a ski skill or top-notch photography but a good relation
with the editor. In case of advertising photo = it’s all set-up. 😀 😀 )
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What I found interesting in Makoto’s latest equipment was, the advancement of the technology
and the material. (40 years ago, most of the ski was made by wood and ski-boots was leather 🙂 )
When I try to re-use broken metal ski, I was pretty impressed by its construction = how
different materials were stuck together = the technology in Glue = such as non-sticking Teflon
was stacked to the bottom of ski and the artificial rubber (Neoprene) was sandwiched between
High-tensile aluminum — yet, under extreme cold and extreme rough handling (footing ?) and
constant vibration and the bending strain = still, ski doesn’t disintegrate even without having
rivets, screws or welding to bind them together !
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And the plastic boots (Makoto is using the boots which was designed for walking as well ) is not
a simple PVC = very complexed compounds of plastic = solid enough to firmly attach to the
bindings and soft enough for walking = above all, consistent in very wide range of temperature !
(most of plastic become brittle and crack under cold temperature)
And his boots has Accordion structure ! (See the photo) —– How fascinating 🙂
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This year, japan is having quite heavy snow ( Do you know, their snow is as heavy as 7 m deep,
not just in the mountain area but many Cities and Towns in north-western side of Japan).
The mountain where Makoto went was only 2 hours drive north of Tokyo.
Then, after climbing and ski down from 2,000 m high top, having had relaxing hot spring bath,
before drive back to Tokyo —— all done in a day, 14 hours exact with little expense (They brought
their lunch-box made by their wives ) ! = What an active, healthy life.
—– As a man, stack in London, I really envy them 😀
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Clean the DUST on the Image-Sensor
In the time of Film Photography, a trouble of DUST was mostly on the film when we
need to make a print. Other than that, the dust on the lens or in the camera body
doesn’t necessary appeared on the photo. (May increase the halation. And in a rare case,
dust on a film might appeared as a dot or two).
But in the Digital Photography, DUST on the image sensor is a very visible
serious trouble —– and quite often happening.
On the moment of changing the Lens, a DSLR body’s sensitive part is completely open
and exposed = hence, a DUST can get into at any moment.
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A user of Compact Digital Camera may think their camera is perfectly sealed and safe
against the dust though, strangely, the dust can find the way into image sensor =
collapsed lens or Zoom lens are acting as an air-pomp to suck-in the air and the dust.
Once it is in, the dust can only be cleaned by the service engineer, with prohibitively
expensive charge. (Those small cameras were not designed to disassemble and to repair
= as they were assembled by snap fit without using screw = once fit together they are
very difficult to separate without cracking the plastic
= better forget the Dust = take a dust-mark as your own water-mark, otherwise
retouch one by one until you buy new camera 😀 ).
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Having exposed internal guts, DSLR (and the Interchangeable-lens Compact Camera)
can easily get dust on the image-sensor though, as it is open, it is also
possible to clean DIY.
—– When my picture started to have a dark spot, which was found to be
persistent, same position, same shape in all the pictures, it only means
a dust is on the image sensor, I asked the Boss of Canon what should I do, he said
“Bring it to us” though, their office is bloody far out of London and I’m not an owner
driver. —– I decided to clean it myself.
(Its the same principle = If Canon can, I can do too 😀 )
——- (The dust on the image showed, Ultra-sonic Dust-off system is not very effective. Anyhow,
——- even if the Dust was shaken off from the sensor, it stays there unremoved 😀 )
If it was ordinary air-born dust, it can be just blown away.
But if it was water-born, such as the VERY moment when you had removed a lens
“a rain drop got inside” or “you dropped your sliver” —– you may need to take
a measure with a possibility to write-off the camera in the worst case.
** To blow off the DUST, the best I found is to use
an ordinary rubber blower
and a high-quality nylon oil-painting blush.
(such as, Windsor-Newton or Daler kind and
NOT made in China)
(The quality of a blush, came with rubber blower is
pretty bad and it’s hair will fall off then it became yet
another troublesome dust).
** I don’t like Canned Air —– (1) Often its air
pressure is too high.
(2) And with its design, we tend to use its nozzle too close.
(3) The metal nozzle itself could make a scratch. —– After I have accidentally blown
the shutter blades off the slit with those Canned Air blower, I decided to use only rubber
blower to clean the delicate part of the camera, together with paint blush.
(Those Canned Air can blow off the grease on the gear = and the grease may stack
somewhere, always most unwanted place = it’s a Murphy’s law. 😀 )
Those oil-painting blush was designed to withstand against sticky oil paint and to
repeated cleaning in a solvent = they are the best cleaning blush fit for dust-off business,
—– provided if it was washed clean in a pure solvent time to time.
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** Before clean the image sensor, you have to start clean around the lens mount,
even inside of a lens-cap = it got to be through, otherwise dust will come back.
(ideally use another blush) = then, blush inside of mirror box and blow the air around.
(But better not touch the mirror, unless you have a confidence of cleanness of blush)
—> then, set the Shutter to [B] and press the release button to rise the mirror and
open the shutter. = you will see somewhat shiny green image sensor !
(but you may not to see the Dust itself ) —> then, blow the air toward the sensor
( DON’T blush it on this moment yet = if you can get rid of the Dust without touching
the sensor, it is far better) —> while holding camera body downward, blow the air
toward the inside (hoping the Dust to fall off ) —> then finger off the button.
** Put a lens and set the camera to an Auto-mode and click the shutter while
aiming it to white wall or paper (manual set the lens to off focus)
—> then check the image (not over-exposed = a bit grayish white)
= if there is no dark spot = the dust has cleared 🙂
** But IF the DUST is still in the same place, repeat the cleaning above
again but this time gently sweep the sensor with blush.
—> Then examine the picture again.
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IF the dark spot is still there = there could be a possibility of it is not caused by
a dust BUT the aria of the sensor might have become defective =
it is the time to send the camera to proper service though, mind you, to change the
sensor may cost half the camera price, it might be better to keep retouching the photos
until you buy new camera.
—– So, if you clean the sensor by yourself, be patient and pay good attention.
There is nothing you can’t do = have a confidence. (And good luck. 😀 )
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Life-Form ???
Chinese name of this, is Sea-zi or Shi-zi. And it has glorious Latin name Diospyros.
So, how you guess what are they ?
(This time, they are not plastic, in fact, they are pretty god to eat as well 😀 )
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Impressionist photo of Autumn
They are utterly vague fuzzy images though, strangely we can see enough information,
or we feel enough of what is going on there. And it is enough to carry on our life.
( The detail of Concentric Double-density Pinhole can be found in this post (link))
Some one said, ” To know the name of Plant is the start to respect and love the Nature”
Is it ? —– I think, ” To realize, How little I know, lead me to just accept what’s there,
regardless any name or details, —– This must be the Truth to be there”.
= Therefore, see nothing is what clear eyes can see at it’s best ! Ha ha ha 😀 😀
So, those fuzzy images may be what our eyes are actually seeing. And so-called sharp
photographic images were, the results of the heavy manipulation in the brain.
( Do remember, our eyes never able to see a straight line, as the Retina is not flat =
impression of straight line was created in the brain ! = so did any images. The facts
in the Argumented Reality showed, our vision is very very flexible. 😀 )
They looks like just common tall grass though, this one is the Japanese Susuki Grass.
And I’m very very attached to it.
So, this is it. It was my Autumn moment of this year. 🙂
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Not so sharp Fall — (Since, it’s done by Pinhole)
It’s a middle of November, fully qualified Autumn. And rather murky light
invites yet another murky image. Double-density pinhole photo again.
In last moment, for short time, the nature gives bright flash —– like their last gasp ?
( No no, it’s a too humanized dramatization. Nature is not making any fire-work.
Simply, as green-colored Chlorophyll has vanished, orange or red colored Carotene
which had been masked by the green become more visible. = that’s all.
—– m m m ? Am I spoiling your game ? 😉 )
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