There is a lot of muck in the world, so it is good that lotus roots can proliferate in it, and send up leaves and flowers that are not wetted or stained by it. And it is good that we can live in muck and learn, through the koans of the precepts, not to be stained by it.
I am writing this at the end of Chinese New Year, a time when lotus root and lotus seeds are eaten in various countries for good fortune. Lotuses are also Buddhist symbols from growing in muck and putting up flowers that shed water and dirt. Thus Buddhas and Bodhisattvas on lotus blossoms represent the purity of Buddha Nature protected from the poisons of greed, hatred, and delusion.
The Teachings of Rev. Master Jiyu-Kennett: Living in the World as if in the Sky
Author: Rev. Master Kodo Kay Link to talk: Listen / Download
Date of talk: 2012 Length of talk: 50 min/17 MB Location of talk: Shasta Abbey
We live in the world as if in the sky, Just as the lotus is not wetted by the water that surrounds it. Pure and beyond the world is the Buddha Nature of the trainee. Oh, Holy Buddha, we take refuge in thee.
On Receiving the Precepts (Jukai)
The Precepts are the highest level of koan. We will be able to start taking them up in this series soon.
In the meantime, meditate occasionally on the muck we all live in and how we here are growing out of it.
Please enjoy the lotus root industry and some recipes.
How Japanese Harvesting Millions of Lotus Roots - Lotus Root Processing Factory
and many more.
Lotus Root Recipes
Cantonese Lotus Root Stir Fry (荷塘小炒, He Tang Xiao ...
Okonomi Kitchen
Kinpira Renkon– Japanese Stir Fried Lotus Root seasoned with soy sauce, mirin and sake. This flavourful side dish is perfect for meal prep and for packing in lunches!
Korean Braised Lotus Root
This Korean lotus root recipe, known as yeongeun jorim [연근조림], is a delectable side dish braised in soy sauce with rice syrup.
Vietnamese Lotus Root Salad
Growing up my mom has always made a variation of this salad with an array of fresh vegetables. Cabbage, papaya, lotus root, carrot, onion, scallions, mints, basil, Vietnamese coriander. I always recall her spending quite some time shredding and finely mincing the vegetables.