# Ryuoyama # Title # Discomfort/State/Changing 違和感/状態/変化 --- INTRODUCTION I have had numerous opportunities to visit the Tohoku region of Japan for months at a time since 2008. March 2011, I was in Scotland when the Great Earthquake and subsequent tsunami ravaged eastern Japan. About a year after the earthquake and tsunami, I found myself in Fukushima again in 2012. While visiting the affected areas, a strange sensation overcame me. I can only describe this sensation as a slight “gap”, It didn't feel right. Being in that place at that time, seeing the disaster unfold live on the news in 2011 in addition to the time I had previously spent in the Tohoku region all contributed to this feeling. From my personal point of view, the feeling of “gap” was because what I saw in person was “less than what I had imagined”, which led to a feeling of “discomfort”. I was overloaded with images and information on the Tohoku disaster, and my mind became overwhelmed with the widespread and complete destruction I had seen. However, all agreed that it had caused catastrophic damage and these areas experienced an abnormally steep decline after everything that had happened. The images were overstimulating and apocalyptic – it seemed like the world of Tohoku had come to an end. This feeling of disconnect was akin to an allergen – it triggered a response in my body, causing it to react, and discomfort spread throughout my entire body. I saw the rice growing lush in paddy fields in Fukushima, but it wasn’t certain if these might be edible or contaminated -- a contradiction. ![](https://i.imgur.com/5nl5d72.jpg) Inheritance, Land For many farmers, their land had deep meaning and wasn’t simply property. Their land was their livelihood and deeply familial. It was passed down through many generations. For farmers, losing their land was like losing their spirit. They tried to continue growing the rice on the land and return to the land. Needless to say, "rice" not only serves as a food staple in Asia, but a way of life. It is a symbol of tradition, morality, customs, faith, and rituals. I question what is unconsciously taken for granted, And find alternative possibilities for the act of eating rice. Is it a return to a given and fundamental wisdom, culture that are shared by humans through history, or even a return to instinct, or a release from tamed instinct? This is an experiment in which humans-non-humans, plants - land, land - human body are shared. ![](https://i.imgur.com/nqyj7Co.jpg) I feel uncomfortable with the words of Value, Purpose, Achievement, Usefulness, and Convenience from the viewpoint of independence of ideas. It's not just a critique of existing systems, but it is my basic stance: I might cast a different perspective and thus a lot of contradictions by myself. Shindohuji (身土不二) Soil - Internal organs. The body is made from food and food is made from the land. Patient who cannot eat orally, connect the tube directly to the stomach and Suppository is an effective route of administration that avoids the gastric acid and the portal vein. The ecological defense mechanism of plants has physical mechanisms such as cell walls and cuticles, and chemical mechanisms such as phytoalexin. There are many similarities to the defense mechanism in human skin. Rice produces many types of phytoalexins that have antibacterial activity and control effect against various stressors. I share or I am shared? “Isolation”, more than just the geographical characteristic of an archipelago, or even the scientific practice of isolating bacteria from a culture. The concept has personal and metaphysical meaning. The hypothesis is that all values, thoughts and ideas are unconsciously and potentially 100% shared by everyone, if we assume that all ‘new’ ideas and thoughts that are expressed instantly become shared products. Perfect isolation is impossible. There are many reasons for not being able to see something: it is physically covered, you lack the ability of sight, or you are pretending it is invisible. It's not actually invisible, you are just pretending not to see it. ![](https://i.imgur.com/RayTPQ5.jpg) ![](https://i.imgur.com/yLW7KBf.png) MENU   Inhalator Distillate extracted from rice seedlings and grown on agar medium A prototype of eating rice with soil Transplantation of germinated brown rice on agar medium Rice sprout model Pasted rice and molded with leaves and joined with a stem made of capillaries Suppository Suppository by the distillate extracted from rice --- Instructions 1. Germination of brown rice 2. Transplantation of germinated rice on the agar medium 3. Distillate extracted from rice seedlings 4. Serving the rice grown on the agar medium (about 2-3 days) at dinner Methods of consumption: a. Inhale b. Suppository from the distillate Instructions 1. Obtain rice from a rice field 2. Pasted rice and mold with leaves 3. Join with a stem made of capillaries 4. Plant in the soil 5. Install in studio space and outside The rice Fukushima rice Yamaguchi rice Kyoto rice Several types of rice provided from Yilan Selection of plant leaves Native or naturalized in Okinawa-Taiwan as a common plant Gajumaru; Ficus microcarpa 細葉榕  Fukugi; Garcinia subelliptica 菲島福木 Sandanka; Ixora chinensis 仙丹花 Taiwan Mokugenji Koelreuteria paniculata 栾树 ------------- MONDATORY QUARANTINE day 1-2 1. Obtain rice and leaves ![](https://i.imgur.com/uwib7fp.jpg) ![](https://i.imgur.com/fsNMa8X.jpg) 2. pasted rice and mold with leaves ![](https://i.imgur.com/QH9sbMa.jpg) ![](https://i.imgur.com/mOeep9Z.jpg) 3. dry for 2 days ![](https://i.imgur.com/K1EctQb.jpg) ![](https://i.imgur.com/BoRlZRe.jpg) ![](https://i.imgur.com/JDHkaij.jpg) 4. join with a stem made of capillaries ![](https://i.imgur.com/N53TdBX.jpg) day 3-4 1. germination of brown rice ![](https://i.imgur.com/Pq77L7V.jpg) ![](https://i.imgur.com/wFNQpnO.jpg) ![](https://i.imgur.com/ib3Je8B.jpg) ![](https://i.imgur.com/vgiAEWT.jpg) day 5-7 1. germination and seedlings ![](https://i.imgur.com/kalceOw.jpg) ![](https://i.imgur.com/0Cbnw96.jpg) ![](https://i.imgur.com/VFXDXZq.jpg) 2. delivered from Yilan ![](https://i.imgur.com/6JzAA0s.jpg) ![](https://i.imgur.com/BbQhnFV.jpg) day 8-10 1. growing brown rice ![](https://i.imgur.com/1zac88B.jpg) ![](https://i.imgur.com/MLlWDkk.jpg) ![](https://i.imgur.com/hO0ejZN.jpg) ![](https://i.imgur.com/KbgUHg7.jpg) ![](https://i.imgur.com/V7qvSGI.jpg) day 11-14 1. distillate extracted from rice seedlings ![](https://i.imgur.com/9wBIK3o.jpg) ![](https://i.imgur.com/lOFRR9o.jpg) ![](https://i.imgur.com/wFcTx2n.jpg) 2. suppository ![](https://i.imgur.com/qh4E1eh.jpg) ![](https://i.imgur.com/ttsVtgR.jpg) 3. transplantation of germinated rice on the agar medium ![](https://i.imgur.com/tP8nV93.jpg) ![](https://i.imgur.com/bObIrqU.jpg) Yilan short trip ![](https://i.imgur.com/HKH4anx.jpg) ![](https://i.imgur.com/hAfS4tO.jpg) ![](https://i.imgur.com/aK9sA0h.jpg) ![](https://i.imgur.com/qOIMBYL.jpg) ![](https://i.imgur.com/k7nHtwa.jpg) ![](https://i.imgur.com/kAM4QwA.jpg) ![](https://i.imgur.com/vpn2bBR.jpg)