June
June 2013 - Uchi Deshi thoughts
As Uchi-Deshi, you learn the practice of sacrifice, you learn to cultivate feeling of care for others, even your enemies, so that it makes you aware of details, you have to train to see everything, every intentions in a glimpse, so Takashima Sensei said. I can find some similarity with the Buddhist spirit of compassion, but the purpose is different. For the Uchi Deshi, it's about being able to react to neutralize the enemies.
We have very interesting talks about the Uchi Deshi position, I think it helps a lot to destroy your ego, because everything that you do, clean, cook, serve, you have to do with a pure heart, "Su no Kokoro", for your Sensei. And as Uchi Deshi, you don't expect to get any considerations from others for all of this. You don't feel good or bad about it, that's normal. When you sometimes get some considerations, it's pure bonus!
So in a way, being uchi deshi, at the bottom of the hierarchy, takes away a lot of social pressure about relationships with others. No more "hmm, this guy should show me a little more respect, what can I do about it?", Freedom of the mind!!!
Talking with Takashima sensei, it can also be a double edge sword, he had witness some examples of deshi being very proud and show off their uchi deshi skills with their master in front of other people. "Look how good I am". Good boy, Pat on the back.
June 2013 - The French Day
Takayama sensei, the owner of the building, hence owner of the dojo, is part of the board member for the decisions regarding the dojo, along with Inoue Kancho, 10th Dan, and Yamada Sensei, chief officer of the Tokyo Metropolitan Police. He has a clear idea of what he wants to achieve for this dojo, and it's focused a lot on the education and development of children.
He kindly bought a French movie, which was shot in my home town, and he wanted me to organize a French day, with some typical French food, and some explanations about France, my hometown etc...
On the menu, Quiche Lorraine, Rillettes (kind of pork belly slow cooked, and spread on fresh baguette, very fat, so very good), Mousse au chocolat, Salade de fruit, Tartes aux pommes, all of it with a nice Bordeaux (grape juice for children),.... For 20 people....
So I spent about 4 days cooking, but the result was worth it.
June 2013 - Training
I've been sick for 2 weeks with a nasty bronchitis, with constant coughing night and day. Quite exhausting. So Takashima Sensei sent me to the hospital, chest scan, blood and urine tests, the full Monty . I think syrup would have been enough but he wanted to be sure :)
My body was pushed to its limits, in an unfamiliar very humid weather, plus the fatigue of a busy schedule. Because as uchi deshi, I have to follow Takashima Sensei's every moves, it's quite draining, and only now after almost 4 months, I 'm starting to get used to it.
So the big news, Takashima Sensei decided to give me one day off. Freedom!
After my recovery, we resumed the training, and started to learn about Shoroku, or concentrated power, generated from hiriki no yosei. When you connect correctly with the partner, and that you stretch him correctly, this power can become kokyuroku, or power of projection.
When a technique is done properly, shite doesn't feel his uke, it`s like doing the movement alone. Very confusing. You can only rely on applying the principles, and visual clues on how your uke moves or reacts.
On top of Aikido, I also continue my stydy of Tea Ceremony and Shiatsu, 3 times a week.
