The Bubishi Karate Do Organization
Editor: Katherine Loukopoulos Email: kloukopoulos2001@yahoo.com
Issue # 17, July 2013 Š 2013 Katherine Loukopoulos
The Cover Delphi was the site of the Delphic oracle, the most important oracle in the classical Greek world, and became a major site for the worship of the god Apollo after he slew Python, a dragon who lived there and protected the navel of the Earth. Python (derived from the verb pythein, "to rot") is claimed by some to be the original name of the site in recognition of Python. The Homeric Hymn to Delphic Apollo recalled that the ancient name of this site had been Krisa. Apollo's sacred precinct in Delphi was a PanHellenic sanctuary, where every four years, starting in 586 BC athletes from all over the Greek world competed in the Pythian Games, one of the four PanHellenic (or stephanitic) games, precursors of the Modern Olympics. The victors at Delphi were presented with a laurel crown (stephanos) which was ceremonially cut from a tree by a boy who re-enacted the slaying of the Python. Delphi was set apart from the other games sites because it included musical competitions. The Tholos is at the base of Mount Parnassus. Three of the 20 Doric columns are depicted. The Tholos at the sanctuary of Athena Pronoia is a circular building that was constructed between 380 and 360 BC. It consisted of 20 Doric columns arranged with an exterior diameter of 14.76 meters with 10 Corinthian columns in the interior. The Tholos is located approximately a half a mile (800 m) from the main ruins at Delphi. Three of the Doric columns have been restored, making it the most popular site at Delphi for tourists to take photographs. Theodorus of Samos is credited as the architect of the Delphi Round Building and this information is supported by the Vitruvius notes.
Editorial The simple task performed by all students of cleaning the dojo before and after class teaches us much more than simply good hygiene. It teaches us „humilityâ€&#x;.
Side by side the students line up with their wet rags and race across the wooden floor. They line up again and race back. This is more than just a simple ritual of wiping the floor free of dust.
Photo Courtesy: Dalmo Bushido The „Do‟ of Karate Do teaches us the finer points of human behavior; humbleness is a first line of defense and a good method for avoiding confrontations. It teaches us to listen to others, accept criticism, free us from the evils of excessive pride, and helps us make friends with people from all walks of life…
Feature Story Frank Hargrove Sensei was awarded Kyu Dan by the International Okinawa Shorin Ryu Karate Do Union in Las Vegas, Nevada, on July 2nd, 2013.
Hargrove Sensei‟s karate life reads like a fairy tale… His karate training began 1963 at North Carolina A & T College. In 1964, Frank Hargrove entered the United States Air Force and later was stationed on Okinawa. On Okinawa, he became roommates with SSGT Leroy Walker, a Black Belt under Shugoro Nakazato Sensei of Kobayashi Shorin Ryu Karate Do. Because Frank showed interest in karate, SSGT Walker made the necessary arrangements to introduce Frank to the dojo. As a new student Frank had to help with the daily cleaning for about two to three months before he was permitted to train. Frank achieved Black Belt on December 2, 1965. One exciting experience on the way to Black Belt happened when a group of Black Belts came to visit the dojo from Tokyo's Den Den Electric Corp. Hargrove was just a white belt but he had been training about 12 months. The Japanese wanted to fight with the big American. Well, in the first three days of their visit, Hargrove was beating up on them so badly that Sensei Nakazato gave him a brown belt to help the Japanese save face. Frank said, "I was happy, not about the fighting, but about the belt". Two weeks later when the black belts from Tokyo left, Sensei Nakazato took back the brown belt. In December 1968, Hargrove returned to Okinawa to test for 5th Dan. The Okinawan Board would not allow him to take the test because no “American” had taken it before. With the encouragement of Jiro Shiroma, Hargrove decided to stay until he could take the test which he did three years later, and he was given the name Otetsu-Cho (Big Iron Butterfly) for his iron will and soft nature. For a year and a half Frank devoted himself to training at the Shorinkan dojo twice a day, six days a week. A mainland Japanese, Chiba came to the dojo to train fulltime after the first year. Chiba and Frank trained with intensity, concentration, and dedication. The other students call them karate-baka (crazy karateka). Though Chiba spoke great English he would only speak to Frank in Japanese in order to assist Frank with his Japanese language studies. Frank studied three to four hours per day, and he read school books designed for the First, Second and Third Grades. The children in the village got much pleasure from teaching Frank to read their school books. After 18 months Frank spoke and read Japanese well enough to gain enrollment in a language school in Tokyo. He moved to Tokyo to study Japanese where he also studied Judo at the Kodokan, and became a member of the Jochi Daigaku Judo Team. Hargrove studied swordsmanship (Iaido) under Master Yoneyama at the Yushinkan located in Saitama Ken.
July and August are „get away‟ months… Greeks escape the hot cities and hide deep into the mountains and secluded beaches… On our way to Spetses Island for swimming and a getaway from hot Athens we stopped for coffee at the Storks Café, Epidaurus, July 21st
“This is fun…”
“I better get serious… this kata is pretty long…”
Dimitris Lemonis and I practiced Chatan Yara no Sai on Kallithea‟s Dojo rooftop! Although dark, Acropolis can be seen in the background… July 23rd
Ioannis Samouelian performed a wonderful Shushi no Kun Sho as part of Go Kyu requirements in Kobudo… Brahami Dojo, July 31st
Tiny details cannot be overlooked even on the day of testing‌
More details in Hamahiga no Tunfa. Brahami Dojo, July 31st
“When will I learn Kobudo?” Nikoletta is thinking… for the time being, gaining strength is a priority… Nikoletta demonstrated excellent Fukyu Kata Ichi… Detailed precision and strength are required for excellent kata performance. The best time to start is at the beginning. Letta, as she is affectionately called, practices with weights in order to build strength and stamina which will lead her towards the pinnacle of success…
Team work is essential in all aspects of our lives… and we learn it in the Dojo…
Ioannis Samouelian, a Sandan in Shotokan, achieved Go Kyu in Ryu Kyu Kobudo. July 31st
Nikoletta Giannopoulou achieved Hachi Kyu in Matsubayashi Shorin Ryu Karate Do. July 31st
John and Letta would be ready for Okinawa… in two years… Brahami Dojo, July 31st
Asako san’s Healthy Kitchen I‟m writing up a recipe on how to make gyoza for Katherine Loukopoulos sensei's News Letter. So hard to explain how to hold the gyoza, so I took a photo. Corn starch was all over me, kitchen, and camera…
“Hi Katherine sensei
Here is the Gyoza Recipe for 36 pieces!�
Stuffing: 1. 2. 3. 4.
Ground pork or minced shrimps 170g or 6oz Garlic minced 1 large or 2 small cloves Green onions finely chopped Âź cup Dried shiitake mushrooms 4 pieces. Soak overnight in water - Cut off stems and dice finely 5. Nappa cabbage 120g or 4.23 oz. Boil for one minute in a pot of salted water. Drain in a strainer and pat dry with paper towels. Dice finely. 6. Garlic powder 1/4 tea spoon 7. Onion powder 1/4 tea spoon 8. Soy sauce Kikkoman 1 tea spoon 9. Sesami oil 1/2 tea spoon 10. White pepper 1/8 tea spoon 11. Salt 1/8 tea spoon 12. Mix all the ingredients in a bowl Wrappers: 1. 2. 3. 4. 5.
Strong flour (flour for bread) 120 g or 4.23 oz All-purpose flour 120 g or 4.23 oz Salt Boiling water 18 0ml Corn starch 1/2 cup
Mix strong flour, all-purpose flour, and salt in a mixing bowl. Pour in 2/3 hot water and mix. Pour the rest of the water and knead for two minutes. Make the dough into a ball, wrap it with a plastic wrap, and let it rest at room temperature for 30 minutes.
Dust a table with corn starch. Using a rolling pin, make the dough into a thin sheet. Using 8.5 cm or 3.5 inch diameter round pastry cutter, glass, or tin can, cut out the gyoza wrappers. Cover them with a plastic wrap as you go, so the wrappers will not dry out. The dough should make 36 wrappers. Wrap the stuffing in the wrappers:
Lay all wrappers on a table and equally distribute the stuffing mixture, about two tea spoons on each wrapper. Again it is important to cover them with a plastic wrapper to avoid dryness. This is how you hold them. Wet your finger in a bowl of water, moist the edge of a wrapper. Hold in half and make four pleats on one side of a wrapper, two on the right and two on the left (Please see the photo.)
For the Dipping Sauce mix the following: 1. Soy sauce, Kikkoman 4 Tb spoons 2. Balsamic vinegar 4 Tb spoons 3. Sesami oil 1 ½ tea spoons
Frying: Heat a frying pan at medium heat and put two tea spoons of vegetable oil. Place gyoza and put two table spoons of hot water, and place a lid on the pan. This will allow gyoza to steam for three-four minutes. Take out the lid, and let the water in the pan evaporate. Cook until golden brown. Serve with the sauce. Enjoy…
“Adios” to Belly Fat with a few choice foods…
No Pain! Much Gain!
Unsalted dried nuts – Nuts keep hunger away. 10 almonds each day is enough to feel satisfied for many hours… Olive Oil – Balances our cholesterol level and takes away our need for “something sweet”… Strawberries & all other berries – Keeps us satisfied…
Egg whites –Rich in protein keeps us feeling satiated for many hours… Salmon & tuna – Rich in Omega-3 strengthens our metabolism… Source: My World
Elegant hairstyles for female warriors! Leave a pair of otemoto (chopsticks) in your training bag… elegant hairstyles in less than five minutes can be achieved right in your dojo‟s changing room. With a few hair wrapping tricks you can be the center of attraction at any function!
YouTube Tutorial of hair up with chopsticks: http://www.youtube.com/watch?NR=1&feature=fvwp&v=8YTFcq3N2v0
HEALTH ALERT! Avoid drinking bottled water that has been left in a car. The heat reacts with the chemicals in the plastic of the bottle which releases dioxin into the water. Dioxin is a toxin found in breast cancer tissue.
Training is for Everyone!
NEVER too Young!
NEVER too Old!
NEVER Unable!
Flying through the air at Gushikawa‟s Dept Store… Photo Courtesy: Ron Nix, Okinawa
Standing first from left: Ron Nix sensei and his taiko team members at the conclusion of their performance at Gushikawa Department Store… Photo Courtesy: Ron Nix, Okinawa Okinawa people celebrate every occasion with karate, kobudo, odori (traditional dance), taiko (traditional drums), and off course, with lots of Orion Beer…
Terry Maccarrone Sensei reminisces… "There are often times that the sadness of loss and sacrifice can overwhelm even the most positive of people… this is one of them. Forty plus years ago when I began my karate training I never expected it to become such an important part of my life. Several key events caused this to happen: I met Ansei Ueshiro - the first Asian I ever knew. We did demonstrations with him that included getting beat up, and my first three inch board break.....I did it. Later we went to test at the Joe Fuschi dojo in Hempstead.....only ten of us passed for green belt (no kyus mentioned) I was now a senior in the dojo... I was in very good company with Ed Ramos, Victor Rameriz, Joe Avella, Joe King, and Ken Ruiz. Jim Wax was present with Ernie Ferrara, Sonny Zermeno, Joe Johnson, and later Zenko Heshiki." Source: As it appeared in Facebook
Seiko san (second from left) was indispensable to all foreign visitors… her sense of humor and superb marketing skills contributed to the development of Nakasone san‟s Shurei Do Empire… Maccarrone Sensei is credited with encouraging me to enter competition back in 1979… and my athletic career took off… years later we met again on Okinawa… at the Shurei Do counter…
“To belittle, you have to be little." - Khalil Gibran Source: Buddy Govender, South Africa