Japan Autumn Quotes

Though we knew each other without overlapping our clothes, still, with this autumn wind’s sound, I find myself waiting for you.

I loved the quiet places in Kyoto, the places that held the world within a windless moment. Inside the temples, Nature held her breath. All longing was put to sleep in the stillness, and all was distilled into a clean simplicity. The smell of woodsmoke, the drift of incense; a procession of monks in black-and-gold robes, one of them giggling in a voice yet unbroken; a touch of autumn in the air, a sense of gathering rain.

Obscurity is Japan's outermost defense. The country doesn't want to be understood.

They say, you cannot stop the birds of sorrow, but you can prevent them from building a nest in your hair.

Seeing the moonlight Spilling down Through these trees, My heart fills to the brim With autumn.

Hippopotamus, As the leaves fall to the ground Mechs now leave Japan

When the autumn wind Blows down from Tokiwa Mountain, My body fills, as if blushing, With the color and scent Of pine.

O Spider Lily That grows on the mountain Called Waiting, Is there someone you also Promised to meet this autumn?

Das Fegen der Wandelgänge ist eine lästige Angelegenheit an diesem Nachmittag: Kaum sind die Blätter und Piniennadeln zusammengekehrt, bläst der Wind den Haufen davon. Wolken ziehen über dem Kahlen Gipfel auf und verschütten eisigen Nieselregen.

Mother trees have an effect on the oceans as well, as Katsuhiko Matsunaga and his team in Japan had confirmed. The leaves, when they fall in the autumn, contain a very large, complex acid called fulvic acid. When the leaves decompose, the fulvic acid dissolves into the moisture of the soil, enabling the acid to pick up iron. This process is called chelation. The heavy, iron-containing fulvic acid is now ready to travel, leaving the home ground of the mother tree and heading for the ocean. In the ocean it drops the iron. Hungry algae, like phytoplankton, eat it, then grow and divide; they need iron to activate a body-building enzyme called nitrogenase. This set of relationships is the feeding foundation of the ocean This is what feeds the fish and keeps the mammals of the sea, like the whale and the otter healthy.

Nowadays, in Japan, when mother, or baby, or mother and baby die in childbirth, people say, ‘Ah…they die because gods decide so.’ Or, ‘They die because bad karma.’ Or, ‘They die because o-mamori—magic from temple—too cheap.’ Mr. de Zoet understand, it is same as bridge. True reason of many,. Many death of ignoration. I wish to build bridge from ignoration,” her tapering hands form a bridge, “to knowledge. This,” she lifts, with reverence, Dr. Smellie’s text, “is piece of bridge. One day, I teach this knowledge…make school…students who teach other students…and in future, in Japan, many less mothers die of ignoration.” She surveys her daydream for just a moment before lowering her eyes. “A foolish plan.

Autumn passed, and winter came, and events of little consequence caused great commotions.

He intends to publish his memoirs about his years as Chief Resident in Japan, but somehow life always conspires to rob him of the time. Jacob turns fifty. He is elected on to the council of Middelburg. Jacob turns sixty, and his memoirs are still unwritten. His copper hair loses is burnish, his face sags and his hairline retreats until it resembles an elderly samurai’s shaven pate. A rising artist who paints his portrait wonders at his air of melancholic distance, but exorcises the ghost of absence from the finished painting.

We cherish things, Japan has always known, precisely because they cannot last; it’s their frailty that adds sweetness to their beauty. In the central literary text of the land, The Tale of Genji, the word for “impermanence” is used more than a thousand times. Beauty, the foremost Jungian in Japan has observed, “is completed only if we accept the fact of death.” Autumn poses the question we all have to live with: How to hold on to the things we love even though we know that we and they are dying. How to see the world as it is, yet find light within that truth.

Mostly, they were ashamed of us. Our floppy straw hats and threadbare clothes. Our heavy accents. Every sing oh righ? Our cracked, callused palms. Our deeply lined faces black from years of picking peaches and staking grape plants in the sun. They longed for real fathers with briefcases who went to work in a suit and tie and only mowed the grass on Sundays. They wanted different and better mothers who did not look so worn out. Can't you put on a little lipstick? They dreaded rainy days in the country when we came to pick them up after school in our battered old farm trucks. They never invited over friends to our crowded homes in J-town. We live like beggars. They would not be seen with us at the temple on the Emperor's birthday. They would not celebrate the annual Freeing of the Insects with us at the end of summer in the park. They refused to join hands and dance with us in the streets on the Festival of the Autumnal Equinox. They laughed at us whenever we insisted that they bow to us first thing in the morning and with each passing day they seemed to slip further and further from our grasp.

But this isn't standard Japanese picnic fare: not a grain of rice or a pickled plum in sight. Instead, they fill the varnished wooden tables with thick slices of crusty bread, wedges of weeping cheese, batons of hard salamis, and slices of cured ham. To drink, bottles of local white wine, covered in condensation, and high-alcohol microbews rich in hops and local iconography. From the coastline we begin our slow, dramatic ascent into the mountains of Hokkaido. The colors bleed from broccoli to banana to butternut to beet as we climb, inching ever closer to the heart of autumn. My neighbors, an increasingly jovial group of thirtysomethings with a few words of English to spare, pass me a glass of wine and a plate of cheese, and I begin to feel the fog dissipate. We stop at a small train station in the foothills outside of Ginzan, and my entire car suddenly empties. A husband-and-wife team has set up a small stand on the train platform, selling warm apple hand pies made with layers of flaky pastry and apples from their orchard just outside of town. I buy one, take a bite, then immediately buy there more. Back on the train, young uniformed women flood the cars with samples of Hokkaido ice cream. The group behind me breaks out in song, a ballad, I'm later told, dedicated to the beauty of the season. Everywhere we go, from the golden fields of empty cornstalks to the dense forest thickets to the rushing rivers that carve up this land like the fat of a Wagyu steak, groups of camouflaged photographers lie in wait, tripods and shutter releases ready, hoping to capture the perfect photo of the SL Niseko steaming its way through the hills of Hokkaido.

Monastery Nights I like to think about the monastery as I’m falling asleep, so that it comes and goes in my mind like a screen saver. I conjure the lake of the zendo, rows of dark boats still unless someone coughs or otherwise ripples the calm. I can hear the four AM slipperiness of sleeping bags as people turn over in their bunks. The ancient bells. When I was first falling in love with Zen, I burned incense called Kyonishiki, “Kyoto Autumn Leaves,” made by the Shoyeido Incense Company, Kyoto, Japan. To me it smelled like earnestness and ether, and I tried to imagine a consciousness ignorant of me. I just now lit a stick of it. I had to run downstairs for some rice to hold it upright in its bowl, which had been empty for a while, a raku bowl with two fingerprints in the clay. It calls up the monastery gate, the massive door demanding I recommit myself in the moments of both its opening and its closing, its weight now mine, I wanted to know what I was, and thought I could find the truth where the floor hurts the knee. I understand no one I consider to be religious. I have no idea what’s meant when someone says they’ve been intimate with a higher power. I seem to have been born without a god receptor. I have fervor but seem to lack even the basic instincts of the many seekers, mostly men, I knew in the monastery, sitting zazen all night, wearing their robes to near-rags boy-stitched back together with unmatched thread, smoothed over their laps and tucked under, unmoving in the long silence, the field of grain ripening, heavy tasseled, field of sentient beings turned toward candles, flowers, the Buddha gleaming like a vivid little sports car from his niche. What is the mind that precedes any sense we could possibly have of ourselves, the mind of self-ignorance? I thought that the divestiture of self could be likened to the divestiture of words, but I was wrong. It’s not the same work. One’s a transparency and one’s an emptiness. Kyonishiki.... Today I’m painting what Mom calls no-colors, grays and browns, evergreens: what’s left of the woods when autumn’s come and gone. And though he died, Dad’s here, still forgetting he’s no longer married to Annie, that his own mother is dead, that he no longer owns a car. I told them not to make any trouble or I’d send them both home. Surprise half inch of snow. What good are words? And what about birches in moonlight, Russell handing me the year’s first chanterelle— Shouldn’t God feel like that? I aspire to “a self-forgetful, perfectly useless concentration,” as Elizabeth Bishop put it. So who shall I say I am? I’m a prism, an expressive temporary sentience, a pinecone falling. I can hear my teacher saying, No. That misses it. Buddha goes on sitting through the century, leaving me alone in the front hall, which has just been cleaned and smells of pine.

Water, foam, and flame are mind. Flowers in the spring and the moon in the autumn are also mind. Each moment is mind. And yet mind can never be destroyed. That’s why everything that’s real is mind, and the Buddhas along with other Buddhas are mind.

The Scripture of Zen is written with facts simple and familiar, so simple and familiar with everyday life that they escape observation on that very account. The sun rises in the east. The moon sets in the west. High is the mountain. Deep is the sea. Spring comes with flowers; summer with the cool breeze; autumn with the bright moon; winter with the fakes of snow. These things, perhaps too simple and too familiar for ordinary observers to pay attention to, have had profound significance for Zen.

Although there is not one moment without longing, still, how strange this autumn twilight is. — Ono no Komachi, The Ink Dark Moon tr. by Jane Hirshfield with Mariko Aratani (Vintage Classics, 1990)

Last autumn, a certain Kushan student who had studied in Japan, by the name of Chow Shui-p'ing, returned to this village. (Chou had first graduated from Wuhsi provincial Teachers' College). He could not bear the sight (of such oppression), and encouraged the tenant farmers to organize into a body called the 'Tenant Farmers' Cooperative Self-help Society'. Chou moved from village to village speaking with tears in his eyes of the sufferings of the peasants. A large number of Kushan peasants followed him, and those in the neighbouring areas of Chiangyin, Shangshu, and Wuhsi hsien were all inflamed. They rose like clouds and opposed the rich but heartless big landlords, and with one voice demanded the reduction of rent.

Even if one turns away from harmony for just one night, suffering ensues.

The meal begins the way all kaiseki meals begin, with hassun, a mixed plate of small bites- fish and vegetables, usually- used to set the tone for the feast to come. In a bowl of pine needles and fallen leaves he hides smoky slices of bonito topped with slow-cooked seaweed, gingko nuts grilled until just tender, a summer roll packed with foraged herbs, and juicy wedges of persimmon dressed with ground sesame and sansho flowers. Autumn resonates in every bite. While the rice simmers away, the meal marches forward: sashimi decorated with a thicket of mountain vegetables and wildflowers; a thick slab of Kyoto-style mackerel sushi, fermented for a year, with the big, heady funk of a washed cheese; mountain fruit blanketed in white miso and speckled with black sesame and bee larvae.

It's barely 8:00 a.m., but my train mates waste little time in breaking out the picnic material. But this isn't standard Japanese picnic fare: not a grain of rice or a pickled plum in sight. Instead, they fill the varnished wooden tables with thick slices of crusty bread, wedges of weeping cheese, batons of hard salamis, and slices of cured ham. To drink, bottles of local white wine, covered in condensation, and high-alcohol microbews rich in hops and local iconography. From the coastline we begin our slow, dramatic ascent into the mountains of Hokkaido. The colors bleed from broccoli to banana to butternut to beet as we climb, inching ever closer to the heart of autumn. My neighbors, an increasingly jovial group of thirtysomethings with a few words of English to spare, pass me a glass of wine and a plate of cheese, and I begin to feel the fog dissipate. We stop at a small train station in the foothills outside of Ginzan, and my entire car suddenly empties. A husband-and-wife team has set up a small stand on the train platform, selling warm apple hand pies made with layers of flaky pastry and apples from their orchard just outside of town. I buy one, take a bite, then immediately buy three more. Back on the train, young uniformed women flood the cars with samples of Hokkaido ice cream. The group behind me breaks out in song, a ballad, I'm later told, dedicated to the beauty of the season. Everywhere we go, from the golden fields of empty cornstalks to the dense forest thickets to the rushing rivers that carve up this land like the fat of a Wagyu steak, groups of camouflaged photographers lie in wait, tripods and shutter releases ready, hoping to capture the perfect photo of the SL Niseko steaming its way through the hills of Hokkaido.

HOBAMISO Miso on a magnolia leaf Serves 2-4 Preparation time: 15 mins Cooking time: 10 mins 100g (3½ oz) shinshu (light brown) miso 35g (1¼ oz) sugar 8g (¼ oz) mature ginger, coarsely grated and then drained of liquid by squeezing through muslin (cheesecloth) 1 tbsp vegetable oil 80g (2¾ oz) spring onions (scallions), thinly sliced 2 hoba leaves (newly fallen leaves that are at least 25cm/10 in in length), or parchment paper cooked rice, to serve 1 Prepare a shichirin (a small tabletop grill) and get the charcoal red hot. If you don’t have a shichirin or hoba leaves, you can also make this dish on the stove in a roasting tin lined with parchment paper. 2 In a bowl, combine the miso, sugar, ginger, and vegetable oil to form a paste. Stir in the spring onions. 3 Rinse the hoba leaves in water and drain, but don’t wipe them dry. Place the leaves on the grill, over the very hot charcoal, and spread the miso mixture over the centre of the leaf, making sure not to cover more than about a third of the leaf’s surface. 4 Allow to simmer for 2 minutes, cooking until the spring onion becomes tender and the miso caramelised. When it is ready, the leaf will release a slightly smoky, autumnal aroma. 5 Serve with a bowl of rice. Nobuko says this also goes very well with a crisp sake.

Fort Ord would be lovely in the autumn, washed by the warm desert winds as an ugly winter descended upon Japan.