Sublime

‘From top left,’ began Nagare, tucking the tray under his arm, ‘Miyajima oysters, simmered Kurama-style, miso-glazed baked butterburs with millet cake, bracken and bamboo shoot stew, chargrilled moroko, breast of Kyoto-reared chicken with a wasabi dressing, and vinegared Wakasa mackerel wrapped in pickled Shogoin turnip. In the bottom right you

respected Tanchiu Koji Terayama, director of Hitsu Zendo. The English translation of his book’s title is Zen and the Art of Calligraphy (transl. by John Stevens; Penguin Group, 1983).