fix: missing margin on attribution

src/content/journal/2023/shokunin.mdx

@@ -32,10 +32,10 @@ It is the opposite approach to work as we have in Western countries. People here
 Traditional _shokunin_ work as farmers during the summer and collect materials from their area. In winter, when their fields are covered with snow, they pursue their craft as _shokunin_. These highly qualified artisans, whose families passed down the production process over generations, specialize in one particular area of craftsmanship. The repetition of the craft is not only done by each individual artisan, but stretches over generations. They work together with other families to improve the community. Each family might only produce one part of the production process for a final product.
 
 <Blockquote author="Shuji Nakagawa">
-	What makes the work of a shokunin different from that of an artist, is that such one-time
-	creations are really the result of endless repetitions of splitting, planing and so on. It is not
-	just from practice of my own lifetime, but from the experience handed down to me from my ancestors
-	in a perpetual line of accumulated wisdom from ancient times.
+  What makes the work of a shokunin different from that of an artist, is that such one-time
+  creations are really the result of endless repetitions of splitting, planing and so on. It is not
+  just from practice of my own lifetime, but from the experience handed down to me from my ancestors
+  in a perpetual line of accumulated wisdom from ancient times.
 </Blockquote>
 
 Sachiko Matsuyama writes in _Shokunin and Devotion_[^matsuyama2018aa] that she sometimes takes guests with her when she visits _shokunin_ studios. They often ask how long it takes to make a piece. The _shokunin_, who is sometimes annoyed by this question, replies, <q>A lifetime.</q>
@@ -47,8 +47,8 @@ I think that _shokunin kishitsu_ has its roots in the Taoist philosophy. Japan w
 The <cite>Tao Te King</cite> describes the wise person as somebody who does the job, completes it effortless, and stays humble about the result.
 
 <Blockquote author="Laozi" source="Tao Te King, II and XVII">
-	(…) It does its work but claims no merit. Because it claims no merit, merit is never lacking in
-	it. (…) When the work is done and the task complete the people will say: <q>It just happened.</q>
+  (…) It does its work but claims no merit. Because it claims no merit, merit is never lacking in
+  it. (…) When the work is done and the task complete the people will say: <q>It just happened.</q>
 </Blockquote>
 
 Zhuangzi describes in his story of <cite>The Dexterous Butcher</cite> the difference between a mediocre, a good and a masterful craftsman:
@@ -68,14 +68,14 @@ Jiro’s talent is to create incredible sushi, and has been doing so for 50 year
 <YouTubeVideo id="R2L5IrkQTV0" />
 
 <Blockquote author="Jiro Ono">
-	Shokunin try to get the highest quality fish and apply their technique to it. We don’t care about
-	money. All I want to do is make better sushi. I do the same thing over and over, improving bit by
-	bit. There is always a yearning to achieve more. I’ll continue to climb, trying to reach the top
-	but no one knows where the top is. Even at my age, after decades of work I don’t think I have
-	achieved perfection. But I feel ecstatic all day I love making sushi. That’s the spirit of the
-	shokunin. When to quit? The job that you’ve worked so hard for? I never once hated this job. I
-	fell in love with my work and gave my life to it. Even though I’m 85 years old I don’t feel like
-	retiring. That’s how I feel.
+  Shokunin try to get the highest quality fish and apply their technique to it. We don’t care about
+  money. All I want to do is make better sushi. I do the same thing over and over, improving bit by
+  bit. There is always a yearning to achieve more. I’ll continue to climb, trying to reach the top
+  but no one knows where the top is. Even at my age, after decades of work I don’t think I have
+  achieved perfection. But I feel ecstatic all day I love making sushi. That’s the spirit of the
+  shokunin. When to quit? The job that you’ve worked so hard for? I never once hated this job. I
+  fell in love with my work and gave my life to it. Even though I’m 85 years old I don’t feel like
+  retiring. That’s how I feel.
 </Blockquote>
 
 The apprenticeship in his restaurant is difficult and lasts 10 years. It starts with the preparation of hot cloths for customers and ends with the preparation of _tamago_ (egg omelet) in the 10th year. One apprentice tells how it took him 200 tries before he got the perfect _tamago_. The chefs that complete this training receive the title of _shokunin_ by Jiro Ono.
@@ -149,8 +149,8 @@ Since I first saw Japanese tattoos in a Yakuza movie, I've been obsessed with th
 One of the most renowned tattoo artists is Horiyoshi III, Japans undisputed tattoo master. The tattoo motives are not random, but symbolize religious or mythic stories and have a long history. The art form was submitted over many generations of tattoo masters.
 
 <Bookshelf>
-	<AmazonBook asin="9074822452" />
-	<AmazonBook asin="0764312014" />
+  <AmazonBook asin="9074822452" />
+  <AmazonBook asin="0764312014" />
 </Bookshelf>
 
 ### The Reluctant Master
@@ -241,7 +241,7 @@ The silent videos with surrounding noises and the clicking of the keys from his
 
 I hope this short reflection of my thoughts of _shokunin kishitsu_ will help the one or other person to see work and profession in a different light or to admire things made _well_ more. A society that is centered around cheaply made, quickly exchanged goods needs this old, Japanese philosophy.
 
-<small>Photo by [Antonio Prado](https://unsplash.com/@antonioprado)</small>
+_Photo by [Antonio Prado](https://unsplash.com/@antonioprado)_
 
 [^matsuyama2018aa]: Sachiko Matsuyama (2018): _Shokunin and Devotion_, https://www.kyotojournal.org/culture-arts/shokunin-and-devotion/.
 [^millerzeke2014]: Miller, Zeke J (2014): Barack Obama Just Ate The Best Sushi In The World, https://time.com/73570/barack-obama-just-ate-the-best-sushi-in-the-world/.