The Bubishi Karate Do Organization
Editor: Katherine Loukopoulos Email: kloukopoulos2001@yahoo.com
Issue # 18, August 2013 Š 2013 Katherine Loukopoulos
The Cover Myrtos Beach is in the region of Pylaros, in the north-west of Kefalonia Island, in the Ionian Sea of Greece. Myrtos beach lies between the feet of Aghia Dynati and Kalon Oros mountains. It was the location for the mine explosion episode in the film Captain Corelli’s Mandolin.
The surrounding sediment at Myrtos Beach is generally made up of marble material (metamorphosed limestone). The beach is made up of round, white cobblestones. Because the slope angle has an abrupt drop near the edge of the shoreline, the wave energy is very high and causes the gradation trends from cobbles to pebbles along the beach. Myrtos has been described as "one of the most dramatic beaches in Greece" because of the mile-and-a-half long arc of dazzling white pebbles, and the turquoise shade of the water Source: WIKIPEDIA The Free Encyclopedia
Editorial Since childhood August was the best month of the year because we did absolutely nothing! The government and private sector enterprises to include ground mass transportation, barely operate. Magazines print and deliver the August Issues… in July, but I thought September would be a better month to report on our August achievements… 80% of Greeks have roots in remote villages and hard to find places hidden away in treacherous mountains and valleys. There they hide away recharging their batteries…
Happenings…
Nikos Theodorou… before…
Nikos Theodorou… after…
Our dream trip to Okinawa will wait for a few months; it is said that when a bone heels it becomes stronger than before… Aug 6th
Okikukai Uechi-Ryu European Seminar, 8-12 August, Kranj - Slovenia
The European Okikukai Uechi-Ryu seminar was held in Kranj, Slovenia from 8 to 12 of August 2012. The seminar was led by the following Okinawan Masters: Nakahodo Tsutomu (Hanshi 10 Dan) Yamashiro Hirokuni (Kyoshi 8 Dan) Yonamine Masanori (Kyoshi 8 Dan) Arashiro Masako (Shihan 5 Dan)
From Greek Okikukai Hombu Dojo two practitioners, Tzounis Antonis (Ni Dan) and Arvanitopoulos Kostas (Ni Kyu), students of Grigoris Michalis (Jun-Shihan Yon Dan), attended the seminar. The Greek team travelled from Thessaloniki to Belgrade, where they were hosted and trained for four days with Sensei Popovic Vladimir (Hanshi Nana Dan) and Djordjevic Vladimir (Yon Dan), Afterwards, they joined the Serbian team and travelled to Slovenia all together. Seminar lasted three days with two training sessions every day and was completed with Dan rank promotional examination on the fourth day.
Antonis Tzounis participated in the examination and was successfully promoted to Ni Dan. One of the greatest surprises of Slovenian town was Sensei Mito Gabrovec's (Jun-Shihan Yon Dan) dojo. Mito Sensei is one of the oldest Uechi-Ryu practitioners in Europe having received his Sho Dan certificate by Master Uechi Kanei back in 1980. His dojo is a real budo "temple" very carefully handcrafted to the slightest detail by Mito Sensei himself. Slovenian organizers expressed their gratitude to the Okikukai Headquarters for offering them the chance to host the event for 2013. They also warmly thanked the Okinawan Masters, and especially Master Nakahodo who at the age of 80 travelled this long trip to lead and teach the seminar, surprising everyone with his speed, accuracy and deep knowledge of technique.
Kostas Arvanitopoulos (left) and Antonis Tzounis (right) represented the Hellenic participation.
Okinawan Masters on their behalf thanked Slovenian Okikukai for organizing this event, for their hospitality and for all the practitioners. 2013 European Seminar was a success as most of the participants and Okinawan Masters agreed to meet again next year for the 2014 European Seminar in Germany. 194 participants from 10 countries: Croatia 48 Great Britain 5 Italy 5 Serbia 14 Ukraine 1
Germany 24 Greece 2 Russia 1 Switzerland 1 Slovenia 93
Source: Photos and text submitted by Antonis Tsounis, Okikukai Hombu Dojo, Volos
Our Japanese cuisine expert Asako Sudo left for Tokyo to visit family and friends, but first she sent us her recipe for the August Issue‌ thank you Asako san!
Asako san with her father and children in Tokyo‌
Sushi Rolls (Beef Salad & Smoked Salmon)
Beef Salad Rolls: Non-Vinaigrette Rice (2 rolls)
Short grain rice steamed 2 cups Nori seaweed sheets 2 Chives 3 long pieces Sunny lettuce 4 large leaves Carrots julienned 4 long thin sticks
To Prepare Beef: Thinly sliced beef 100g or 3.5oz Soy sauce 2 tea spoon Sesame oil ½ tea spoon
Sugar ½ tea spoon Garlic powder ¼ tea spoon Onion powder ¼ tea spoon Vegetable oil for frying beef ½ tea spoon In a bowl mix together sesame oil, soy sauce, sugar, garlic powder, onion powder, salt and white pepper. Add vegetable oil in a hot frying pan on a stove top, and stir fry the beef. When the beef is cooked, pour the sauce mixture prepared earlier. Cook for one minute and let it cool down to room temperature. Slice beef into long strips.
To make two thin omelet sheets:
Eggs 2 Milk 2 Tb spoons Corn starch 1/2 tea spoon Sugar 1/2 tea spoon Salt 1/4 tea spoon Vegetable oil for frying eggs 2 Tb spoon In a bowl, mix well eggs, milk, corn starch, sugar, and salt. Heat up in (preferably square frying pan); put 1 Tb spoon of oil in the pan. Pour half the egg mixture and fry both sides. Make two thin omelets. On a sushi roll mat or a parchment paper, lay a nori sheet. Spread rice thinly over the nori. Lay omelet and spread rice thinly on the omelet.
Put lettuce, chives, carrot and beef on the omelet and roll. Slice the roll into 8 pieces.
Inside out Salmon Sushi Rolls (Rice side is out) To make vinaigrette rice: Short gain rice steamed 2 cups White vinegar 2 ½ Tb spoons Sugar 1 ½ tea spoons Salt ¼ tea spoon
In a small sauce pan, mix and heat up vinegar, sugar, and salt until they are dissolved. Put warm rice in a bowl, pour vinegar mixture over the rice, and stir like cutting rice (so the rice does not be mushed.) Other ingredients: Nori seaweed sheets 2 Smoked salmon slices 57g or 2oz
Seedless English or gourmet cucumber cut into strips 30g or 1oz Imitation crabs cut into strips 57g or 2oz Chives 6 long pieces
On a sushi roll mat or a parchment paper, lay a nori sheet, spread the vinaigrette rice over the nori, and put a plastic wrapper over it.
Flip the nori, rice, plastic wrapper layer upside down, so now the top layer is nori. Then spread rice thinly over 他 of nori surface topped with imitation crab, cucumber, smoked salmon, and chives. Roll up and sprinkle with toasted sesame seeds. Slice up the roll into 8 pieces.
Enjoy!
Dr. of Chinese medicine, acupuncturist, and Nana Dan Goju Ryu Karate Do practitioner Cheng Lai Sheung offered a successful event in Yuen Long, Hong Kong
In accordance with tradition a good dinner always follows a martial arts event‌
Nakamura Seigi Sensei of Matsubayashi Shorin Ryu (left) introduced me to Miyazato Eiichi Sensei Kancho of Jundokan Goju Ryu (right) who a few years later became my teacher. Okinawa, Dec 1982. The gatekeeper of Goju Ryu Kata techniques is Yasuda Tetsunosuke Sensei (far right).
Front row first from right is Cheng Lai Sheung Sensei from Hong Kong; I am practicing next to her. It was the beginning of a strong friendship that has endured distance and time. Fuzhou, China, 1988. Goju Ryu Karate Do Kancho Uehara Ko made this possible by including me in the Okinawa Delegation to Fuzhou‌
Every Chinese New Year Cheng Lai Sheung came to Okinawa to learn. She stayed with me and although we did not speak each otherâ€&#x;s language, we understood each other‌ almost perfectly!
Jundokan Hombu Dojo
Chojun Miyagi & Kanryo Higaonna Matsuyama Koen (park) near Kume 人に拷たれず Hito ni Gou ta re zu Never be beaten by others 人打たず Hito U ta zu Never strike others 事なきを Koto na ki wo Nothing (bad) will occur もととするなり moto to suru nari This is the basic principle Courtesy of Meibukan Goju Ryu Karate Do
Takeru Miyagi (right) is the great, grandchild of Master Chojun Miyagi (left), founder of Goju Ryu Karate Do. Jundokan, Okinawa, August 2013 Photo Courtesy: Tsuneo Kinjo Sensei, Jundokan, Okinawa
Shri Dinesh Sharma Sensei of India‟s Matsubayashi Shorin Ryu Karate Do speaks on the concept of dedication: “It‟s funny how I will hear people say that they have dedicated their lives to karate, to Matsubayashi Ryu, and to Master Shoshin Nagamine. What does dedicated mean? Just because we go to class 2-3 times a week, and we read the book doesn‟t mean that we are dedicated! Just because we teach classes all week and we are always at the dojo does not mean that we are dedicated. We are fooling ourselves thinking that this is a way of life when in reality it‟s a very consuming hobby. When we dedicate our life to something, or it‟s „a way of life‟, it is right up there with food, air and water. In religion, the congregation is not the dedicated ones, even though they may read their bibles daily and they may try to be good followers; it‟s the pastor that
is the dedicated one. Can we do this art as a less dedicated person, or as a really consuming hobby? Yes, however, to polish the soul and spirit of our „Self‟, it takes dedication.”
I‟m a Senior Citizen… Goju Ryu Karate Do & Ryu Kyu Kobudo, Dimitrios Lemonis, shared my celebration… Brahami Dojo, Aug 16th
A baby girl angel named Katerina came into the lives of Dimitrios and Natasha to make them the happiest parents on Planet Earth, Aug 19th