The Bubishi Karate Do Organization
Editor: Katherine Loukopoulos Email: kloukopoulos2001@yahoo.com
Issue # 22, December 2013 Š 2013 Katherine Loukopoulos
The Cover Having a little bit of fun before or after training is never wrong.
Editorial The last month of the year is a chance to prepare ourselves for a new beginning. We give a really good cleaning to our homes, we empty out our closets and throw away things we really never used, we clean out our garages, and we fill up our cabinets with more food than we are going to need. If we do this for our homes why we don‟t do this for our dojo? Commercial dojo employ cleaning staff and students rarely engage in cleaning the area where they work so hard and strive so diligently in order to create a better „SELF‟… Because students pay a fee, students and teachers alike consider unthinkable the task of cleaning and scrubbing the dojo. After couple years of intensive training the students acquire Black Belt status which automatically causes their chests to dangerously expand, their voices to become harshly loud, their gestures to exhibit fearsome strength, and their steps to accentuate on their heels… and all this because they never scrubbed their training floor…
News from Abroad…
Kyu Dan! A well-deserved promotion! Yasuda Sensei (first from left) looks very pleased…
DIPL.窶的NG. DR. Friedrich Gsodam made a new beginning when on March 2nd, 1992, decided to continue his Goju Ryu Karate Do studies on Okinawa when he was already a Yondan and an author of a Goju Ryu Karate Do book. For the next 22 years, Dr. Gsodam went back and forth taking students with him to learn and to appreciate Okinawa Goju Ryu as was presented in Jundokan by Miyazato Eiichi Sensei and also by Yasuda Tetsunosuke Sensei and many others. Congratulations!
Cheng Lai Sheung窶ｦ the Doctor of Chinese Medicine窶ｦ Yuen Long, N. T., Hong, Kong
Cheng Lai Sheung… the Goju Ryu Karate Teacher… Yuen Long, N. T., Hong Kong
Cheng Lai Sheung… the Christmas Carol Singer… Yuen Long, N. T., Hong Kong
Our World…
Left to right: Alexandros, Panos, Petros and Anfisa ready for outdoor training… Caps keep in the body heat and catching colds are avoided…
Anfisa takes on all three… amazing!
Left to right: Alexandros, Dimitris and Panos wish everyone a Merry Christmas... 21 Dec
The Night before Christmas It was the night before Christmas, when all through the dojo not a student was stirring not even a mouse! The Obis were hung by the door with care, and hoping that Kancho soon would be there. The students nestled all snug in their Gi with visions of Sushi and Sake, and hoping that their Kata would please! When out in the street arose such a clatter that all students sprung up from the deck away to the window they flew like a flash, tore open the window, and threw up the sash! When what to their wondering eyes should appear, but a miniature car and eight tiny white belt reindeer! The old driver so lively and quick, I knew in a moment it must be Kancho with his stick! Faster than an eagle his voice shouted out the names of the old masters‌ Their spirits came about‌ Higashionna! Miyagi! Higa! Izumigawa! Ichikawa!
“Please watch over my students tonight and always when I am out!” Then, he jumped back in his car, and flew down the street yelling “A Merry Christmas to all, and to all a Good Night (of training)!” We thank Bob Tayani Sensei of NY for this wonderful Christmas Carol…
Christmas Eve was wonderful at the home of Natasha and Dimitris Lemonis. It was their daughter‟s Katerina first Christmas and this made it all special… Natasha‟s mother, also named Katerina, was super in everything she said and did… I would like to become like her!
Life Saving Vocabulary…
Itadakimasu 頂きます Expression of Gratitude BEFORE taking a Meal
Gochisosama Deshita ごちそさま でした Expression of Gratitude AFTER the Meal
In Japan, we say "itadakimasu" (I gratefully receive) before eating, and "gochisosama (deshita" (Thank you for the meal) after finishing the meal.
Chopsticks Etiquette… We hold our chopsticks towards their end, not in the middle or the front third.
When we are not using our chopsticks, or have finished eating, we lay them down in front of us with the tips to left. We do not stick chopsticks into our food, especially not into rice. This is only done at funerals with rice that is put onto the altar. We do not pass food directly from our set of chopsticks to another's. Again, this is a funeral tradition that involves the bones of a cremated body. We do not spear our food with our chopsticks. We do not point with our chopsticks. We do not wave our chopsticks around in the air or play with them. We do not move plates or bowls around with our chopsticks. To separate a piece of food in two, we exert controlled pressure on the chopsticks while moving them apart from each other in order to tear the food. This takes some practice. With larger pieces of food such as tempura, it is also acceptable to pick up the entire piece with our chopsticks, and take a bite. If we have already eaten with our chopsticks, we use the opposite end to take food from a shared plate.
Knives and forks are used for Western food only. Spoons, however, may be used with certain Japanese dishes such as donburi or Japanese style curry rice. A Chinese style ceramic spoon is sometimes used to eat soups. http://www.japan-guide.com/e/e2005.html
Let’s cook Japanese... Miso Glazed Black Cod Sablefish (a.k.a. Black Cod) marinated in a sweet miso glaze. Two Servings prepared and cooked in 15 minutes!
Popularized by Nobu Matsuhisa in his eponymous restaurant, Black Cod with Miso has become an instant classic associated with Japanese food. The irony is that black cod (or more accurately Sablefish), is not native to the waters around Japan and is imported from the US and Canada. In Japanese cuisine, “gindara” (銀鱈) or silver cod is often prepared as kasuzuke and grilled. Marinated for a few days in sakekasu, the fish takes on a marvelous earthy flavor that compliments the rich creamy texture of the sablefish. The trouble is that it‟s almost impossible to find sakekasu in the US, which is probably one of the reasons why Nobu chose to use miso instead.
Contrary to popular belief, Sablefish is actually not a type of cod at all, yet its similar appearance has gotten it nicknamed black cod, silver cod, blue cod, and coal cod depending on where you live. Its rich flaky white meat is loaded with omega-3 fatty acids. Ingredients
1 teaspoon ginger juice 2 tablespoons yellow miso 2 tablespoons mirin 2 teaspoons sugar 2 pieces sablefish (a.k.a. Black Cod)
Instructions 1. To make the ginger juice, just grate the ginger into a bowl and squeeze the pulp to get the juice. Put the miso, mirin*, sugar and ginger juice into a Ziploc bag and swish it around to combine. 2.
3. Add the sablefish to the bag and move the fish around to coat evenly. Press out as much air from the bag as you can. This helps the marinade surround the fish. Put the bag in the fridge and marinate for at least 8 hours or up to 2 days.
4. When you're ready to grill it, move your oven rack to the upper middle position and preheat your broiler for about 5 minutes. Oil a wire rack with a paper towel and vegetable oil, and then place it over a baking sheet. 5. Scape the excess marinade off each fillet with your fingers, and then place the sablefish on the rack. Put the sheet in the oven and grill until golden brown.
6. Serve the miso glazed cod with steamed rice. *Mirin (味醂 or みりん?) is an essential condiment used in Japanese cuisine. It is a kind of rice wine similar to sake, but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate formed naturally via the fermentation process; it is not refined sugar. The alcohol content is further lowered when the liquid is heated. See more at: http://norecipes.com/blog/miso-cod-recipe/#sthash.dSznHj6r.dpuf