The Bubishi Karate Do Organization
Editor: Katherine Loukopoulos Email: kloukopoulos2001@yahoo.com
Issue # 23, January 2014 Š 2013 Katherine Loukopoulos
The Cover From Austria, Robert Goeslbauer Sensei, takes a photo with background the Acropolis!
Editorial "Akimashte Omedeto Gozaimasu" is the Japanese greeting for the New Year. It means Good luck, or congratulations for opening the New Year. New Year known in Japanese as “Shogatsu” or “O-shogatsu” is the most important holiday in Japan. Some companies have a winter break around this time of the year and are shut down from December 29th to January 3rd or 4th. Families typically gather to spend the days together.
Homes and entrance gates are decorated with "Kadomatsu". This ornament consists of a pine branch symbolizing longevity, a bamboo stalk symbolizing prosperity, and a plum blossom symbolizing nobility. Source: http://stayingglobal.blogspot.gr/2011/01/new-year-in-japan.html
2014 begins in Brahami Dojo with Brazilian Jiu Jutsu M. K. first lighting up the fireplace…
On behalf of Uechi Ryu’s Hombu Dojo, Antonis Tzounis sends us their New Year Best Wishes!
Exciting News! From Austria, Robert Goeslbauer Sensei & his student Michael Schrittwieser traveled to Athens for some rest and relaxation and a lot of kobudo training… January 20th – 25th
Dressed for summer, Michael (left) and Robert Sensei (right), happily landed at Eleftherios Venizelos International Airport… I had not seen Robert Goeslbauer Sensei for seven years… January 20th
First Coffee break at Melina’s outdoor café bar in Plaka…was where we held our Orientation… January 20th
This is what Robert Sensei and Michael saw from their hotel… every night! The weather was fabulous!
Unbelievable Shikodachi from Michael Schrittwieser who is just a Go Kyu in Shito Ryu! KUDOS to Robert Goeslbauer who is an amazing teacher‌ First training of Haku Sho no Kun, January 21st
Night training was pure fun!
Left to right: Anfisa Zaichenkina, Dimitrios Lemonis, me wearing all of my winter clothes, Robert and Michael‌ it was a great class!
What can I say? PERFECT! Hamahiga no Tunfa, January 22nd
Ioannis Samouelian (left) was delighted to meet and practice with Michael and Robert… Introduction to Chatan Yara no Sai, January 22nd
We concentrated on Michael all afternoon… Maezato no Nunchaku… January 23rd
Nikos Theodorou (right) and Robert Goeslbauer (left) proved to be a great pair. In fact, both Robert and Nikos will prepare and test for Shodan on the same day… sometime this year… in Austria… Shushi no Kun Dai, January 23rd
Oblivious of the night cold temperature no one lost… a sai… January 23rd
My favorite teenagers (left to right) Panos Georgoulias, Petros Liarmakopoulos, and Dimitris Perkizas did not miss the chance to practice with Michael and Robert Sensei… (Alexandros Marios Sarris regrettably missed this event…) Maezato no Nunchaku, January 24th
A picture is worth a thousand words… January 24th
Michael Schrittwieser was promoted to Go Kyu in Ryu Kyu Kobudo! Wonderful technician and superb karateka! January 24th
Robert Goeslbauer Sensei was promoted to Ikkyu in Ryu Kyu Kobudo, Janaury 24th
Sincere training with some good dining it is how lasting friendships are forged‌ January 24th
KUDOS and Congratulations to one of our own! Dr. Dimitrios Zaharopoulos recently was promoted to Shodan by his Hakkoryu Jujutsu teacher Michael D. Petropoulos, Kaiden Shihan Sandaikichu.
Overview and History of Hakkoryu Jujutsu 八光流柔術
Nestled along a back street in a town one hour northwest of Tokyo by train, is a dojo unique in modern Japan. It is called the Hakkoryu So Hombu Dojo (General Headquarters School of the Eighth Light Tradition), and was founded by Shodai Soke (First Generation Head) Okuyama Ryuho. This dojo provides for training in the arts of Hakkoryu Jujutsu (a Japanese system of selfprotection) and Hakkoryu Koho Shiatsu (traditional medical therapy using finger pressure). Following Shodai Soke’s retirement in 1986, his son, Okuyama Toshio assumed the responsibilities of the school. At that time, Waka Sensei, as Okuyama Toshio was then known, took his father’s pen name ―Ryuho‖, and with it, the title Nidai Soke (Second Generation Head). Nidai Soke Okuyama Ryuho now directs and has total authority over all Japanese dojo as well as branch organizations in several countries. Shodai Soke passed away in November of 1987. The name ―Hakkoryu‖ is based on a philosophical Japanese view of the color spectrum as being divided into nine bands of light. The eighth shade is infrared, which is invisible to the naked eye but extremely powerful; both characteristics apparent in Hakkoryu’s techniques. Most Hakkoryu classes are taught one-on-one, Shihan to Deshi. The old concept that it is preferable to train a few hand-selected students well rather than many anonymous students not so well continues. This traditional master-to-disciple relationship allows the Shihan to make immediate comment or correction on a disciple’s technique. In this manner, a disciple can learn rapidly and can better come to understand the many subtleties of Hakkoryu techniques and approaches. It not only guarantees a high quality of excellence in its exponents, but this method also limits the number of disciples a Shihan can capably and comfortably teach. In Hakkoryu, it’s the quality of disciples not the quantity that matters. Because a ryu’s reputation depends on the character and abilities of its exponents, Nidai Soke clearly realizes that any compromise of this method could lead to the ryu’s decline. There is little flexibility on this point.
Dr. Zaharopoulos in Hakkoryu training is seen here 2nd from left… teacher Michael D. Petropoulos, Kaiden Shihan Sandaikichu, is 1st from right… Source: http://hakkoryu.com/hakkoryu-jujutsu/overview-and-history-of-hakkoryujujutsu/
Kobudo or Jujutsu, Dr. Zaharopoulos is always serious… Fudokan Shotokan Dojo, at Kipseli
Let’s Cook Japanese…
Misoshiru
Japanese Miso Soup (3 to 4 servings)
Misoshiru is a basic part of the typical Japanese breakfast. This nourishing soup is eaten alone or with eggs, rice, fish and pickles. A simple version of the soup, lightly garnished with tofu and scallions, is most popular for the morning meal. Misoshiru can also be part of a larger midday or evening meal, often with added garnishes. Soup
Dashi* stock -- 4 cups Miso -- 1/4 cup
Garnishes
Scallions, sliced into thin rounds -- 1 to 2 Soft tofu, cut into small cubes -- 1/4 pound Wakame (dried seaweed), soaked in warm water and shredded -- 2 tablespoons
Method 1. Bring the dashi to a simmer over medium heat. 2. Using the back of a spoon, rub the miso though a fine sieve into the simmering dashi. Bring soup back to a low simmer. 3. Place a small amount of garnish in each individual's bowl. Remove soup from heat, pour into bowls and serve immediately. Variations
Use whatever type of miso you like. White (shiro) miso is popular in the wintertime; red (aka) miso is more common in the summer. Other garnishes can be cooked in the simmering dashi before you add the miso for a more substantial soup: shredded daikon; asparagus spears; shredded crabmeat; cubed winter melon; bite-sized pieces of beef, chicken or pork. Source: http://www.whats4eats.com/soups/misoshiru-recipe
*Dashi (出汁, だし) is a class of soup and cooking stock used in Japanese cuisines. Dashi forms the base for miso soup, clear broth, noodle broth, and many kinds of simmering liquid. The most common form of dashi is a simple broth or fish stock made by heating water containing kombu (edible kelp) and kezurikatsuo (shavings of katsuobushi - preserved, fermented bonito) to near-boiling, then straining the resultant liquid. The element of umami, considered one of the five basic tastes in Japan, is introduced into dashi from the use of katsuobushi. Katsuobushi is especially high in sodium inosinate which is identified as one source of umami. Homemade dashi, made from dried kombu and katsuobushi, is less popular today, even in Japan. Granulated or liquid instant dashi replaced the homemade product in the second half of the 20th century. Compared to the delicate nuanced taste of homemade dashi, instant dashi tends to have a stronger, less subtle flavor, due to the use of chemical flavor enhancers—glutamates and ribonucleotides.
Katsuobushi shavings before soaked in water
Packaged instant dashi Source: From Wikipedia, the free encyclopedia
Traditional Greek Dance Organizations of Athens “Lykeio Ellinidon” gathered together for the New Year Party. Crisis – No Crisis… Greeks will eat, sing, and dance! January 26th
Hip is forward when bo/eiku is pulled back… pulling arm is stretched… Okinawa, 1991 In criticizing, the teacher is hoping to teach. That's all. Hsi-Tang