Humor con fundamento

Training in Gignec (France)

El fin de semana del 9-10 de febrero en Gignac, una villa encantadora cerca de Montpellier, preparando el San Dan de Iaido con JJ Sauvage. Animados hasta el final!

Back to the future

Pecados y faltas

Carpaccio

Primero un poco de historia que la culturilla siempre va bien y si haces esta explicación frente a tus comensales ya te los has ganado

El carpaccio lo inventó Giuseppe Cipriani en 1950 en el Harry 's Bar de Venecia, junto a la plaza San Marcos. Un buen día la condesa Amalia Nani di Moncenigo entró en el bar y le pidió si tenía algún plato de carne cruda. Cipriani en supo preparar uno, a toda prisa, cortando una fina lámina de carne de buey que aderezó con mayonesa y mostaza. Y como se llama, este plato ?, preguntó la condesa. Cipriani, evocando una exposición que se hacía entonces sobre Vittore Carpaccio, bautizó el plato improvisadamente con el nombre del pintor veneciano: carpaccio de buey. Fue un homenaje a los colores rojo y amarillo de sus pinturas.



La historia se cuenta en la obra de David Paloma "Personajes convertidos en palabras" (Barcelona: Barcanova, 2015)

Como hacerlo fácil?

Material
Solomillo de buey o ternera (otra carne roja también puede servir, incluso atún)
Limón
Aceite
Sal
Pimienta
Parmesano

Métodos:

Limpia bien la carne de grasa y nervios. Una vez la tengas a punto la envuelves en film de cocina y al congelador para que se endurezca ( Ojo hay q evitar q se congele del todo pues si no va a ser mucho más difícil de cortar)
A seguir con una sierra de cocina se corta a finas lonchas (si eres un samurai o un jamonero igual con un cuchillo bien afilado lo resuelves). Una vez tienes las lonchas puedes majarlas con cuidado y así te quedan más aplanadas.
Salsa:
Zumo de limón  y aceite de Oliva (proporción de 4 partes de limón por 3 de aceite)
Sal y pimienta al gusto

Al servirlo se distribuyen las lonchas de carne sobre el plato y se pueden añadir lascas de parmesano sobre el carpaccio (a los q les gusta el verde la rúcula o las alcaparras combinan bien con la carne cruda). Finalmente se vierte la salsa sobre todo el plato y se puede añadir pimienta negra al gusto.

Koxinga

His life reads like a movie, only you may not have heard of him because the movie has yet to be made. Born to a father who was a Chinese pirate and a Japanese mother from a Samurai family, Koxinga was a Ming Dynasty warrior who fought fiercely against the Ching and the Dutch. Though defending China, one European remarked that Koxinga seemed more bound to the Japanese warrior ideals his mother would have raised him with. Eventually plunging into crippling delirium and insanity, his battles nonetheless inspired notable art, such as the woodblock print pictured here. A Japanese art piece depicting a Chinese martial hero, the artist renders Koxinga in such a way that, while artistically dynamic, is not without martial realism. Koxinga cuts with one sword while chambering a blow with the other (or potentially: keeping the chambered sword close to protect his body). Elements of the posture from the position of the hands to the feet can be found in our own two sword method we practice (juxtaposed pictures for our Archive).
Taken from the Ravenswood academy.

Sword Juggler In Shanghai Around 1907-1914

Perhaps a drunken master in the background? 😀

Entretenir sa saya

Portuguese vintage films

A Severa (1930)

 Maria do Mar (1930)

 A Canção da Terra (1938)

 João Ratão (1940)

 Fátima Terra de Fé (1943)

 A Menina da Rádio (1944)

 José do Telhado (1945)

 Camões (1946)

 Agora é que são elas (1954)

 O Costa d' África (1954)

 A Costureirinha da Sé (1959)

 O Miúdo da Bica (1963)

 Os Fidalgos da Casa Mourisca (1963)

 A Canção da Saudade (1964)

How was long time ago...

Invierno en Ocata

Playa de Ocata

2019-02-04 15.38.23

iPhone Xs

Photo by CCB

Testimony of the Master Moriji Mochida (Kendo Hanshi 10th Dan)

The importance of the words

Tsuki vs Tsupetón

Fauna Masnovina

Paseando cerca del jardín de casa. Cualquier día nos encontramos con un pterodáctilo...

El Masnou
Photo by CCB
iPhone 7
26/01/2019 13:01

Gostoso de mais...

Guia rápida

Dakuwaqa's Garden. The Ocean as you have never seen it

Underwater footage shot whilst scuba diving in the Fiji islands and Tonga. Featuring colorful coral reefs, huge schools of tropical fish, sharks, humpback whales, underwater caves, scuba divers and much more marine life from the south Pacific. The coral reefs of the south Pacific are alive with a huge variety of tropical fish and marine critters. A great way to explore them is to scuba dive with the Nai'a liveaboard based in Fiji. 

Video director: Nick Hope http://www.youtube.com/bubblevision.   http://www.bubblevision.com

The music is "In the Meadows" by Stephen Richard Thomas Brown, under a Creative Common licensehttp://creativecommons.org/licenses/b....http://www.myspace.com/stephenrichard...http://stephenrichardthomasbrown.band...http://www.soundclick.com/bands/defau...http://www.youtube.com/user/StephenRTB

Here is the full shot list of species and dive sites. You can find more complete information at http://www.bubblevision.com/underwater :

0:04- Bligh Water, Fiji 0:06- Reticulated Dascyllus at "Maytag" 0:09- "Mushrooms", Namena Marine Reserve 0:11- "Coral Corner" 0:13- "Maytag" 0:15- "Coral Corner" 0:17- "Mellow Yellow" 0:20- "E6" 0:22- Chironephthya corals at "Mount Mutiny"0:24- Cave at "Lion's Den" near Wakaya Island 0:28- Chironephthya corals at "The Whole Shebang" 0:31- "The Whole Shebang" 0:33- "Mellow Yellow" 0:35- "E6" 0:37- "Kansas" at North Save-a-Tack 0:39- Lyretail anthias at "Howard's Diner"0:43- "Maytag" 0:45- Banded sea krait at "Jim's Alley" near Gau Island 0:52- Pacific sailfin tang 0:54- Button polyps at "Humann Nature" 0:56- Urn ascidians at "Becky's" near Makogai Island 0:59- Pom pom Xenia 1:03- Barberi clownfish 1:05- Barberi clownfish at "Cat's Meow" 1:07- Barberi clownfish 1:11- Pink anemonefish 1:13- Blueband gobies 1:16- Firefish at Lua Lafalafa Reef, Tonga 1:18- Orbicular batfish 1:20- Teira batfish over the "Nasi Yalodina" wreck 1:22- Elongate surgeonfish 1:24- Blackfin barracuda 1:27- Bigeye trevallies at "Grand Central Station" 1:29- Schooling bannerfish at "School House" 1:31- Pacific double-saddle butterflyfish 1:33- Blue and gold fusiliers over yellow scroll coral at Nigali Passage 1:35- Barcheek trevally at "Tetons" 1:37- Golden damsel & bluestreak cleaner wrasse 1:40- Blue and gold fusilier and bluestreak cleaner wrasse 1:42- Sunburst anthias at "Palako's Patch"1:44- Ocellate damselfish defecating at Uoleva Point 1:46- Arc-eye hawkfish at "Anthias Avenue"1:38- Longsnout flathead at Luangahu Reef 1:51- Ribbon eel at "Tetons" 1:53- Giant moray 1:55- Juvenile rockmover wrasse at "Two Thumbs Up" 1:57- Firefish 2:00- Red lionfish 2:02- Whitetip reef shark under "Kansas" 2:04- Grey reef shark 2:10- Sinularia corals 2:12- Blue-spotted puffer 2:15- Blackspotted puffer at Ha'afeva Island, Tonga 2:17- Blue-green Chromis 2:21- Red lionfish 2:23- Zebra lionfish at Luangahu Reef 2:28- Coral grouper at "Becky's" 2:30- Dwarf hawkfish 2:32- Scorpionfish 2:34- Randall's prawn-goby 2:36- Signalfin goby 2:39- Gorgeous prawn goby & snapping shrimp 2:41- Weedy pygmy seahorse 2:43- Ornate ghost pipefish 2:47- Ornate ghost pipefish eggs in brooding pouch 2:50- Christmas tree worm 2:53- Manta ray at Vatu Vai 2:58- Hawksbill turtle 3:03- Humpback whale mother and calf at Ha'apai, Tonga 3:10- Malabar grouper 3:15- Honeycomb coral 3:19- "Lion's Den" 3:21- "Mushrooms" 3:23- "Coral Corner" 3:25- "Mushrooms" 3:28- Whitemargin unicornfish 3:30- Dendronephthya soft coral 3:32- Bigeye barracuda 3:35- "Gomo" 3:39- "Nasi Yalodina" wreck 3:41- "E6" 3:43- Lance blenny 3:45- Triplespot blenny 3:48- Valentini puffer 3:50- Parrotfish at Nukupule 3:52- Bluespotted ribbontail ray 3:54- Blotched fantail ray at Ha'afeva Island 3:56- Orange mantis shrimp 3:59- Sexy shrimp 4:01- Day octopus 4:04- Fuchsia flatworms mating 4:07- Bullock's Hypselodoris 4:09- Spanish dancer 4:14- Spanish dancer at Ha'afeva Island 4:18- Brown booby at Vatu-i-ra Dakuwaqa is a shark-god from Fijian mythology

Cutting

Latin swears

Parece increíble pero en la noticia hay datos más aterradores...

Una encuesta oficial constata el analfabetismo científico de la población española, pese a que la situación ha mejorado en los últimos años los resultados de la misma dejan mucho que desear. Un 30% de los españoles encuestados defiende que los seres humanos convivieron con los dinosaurios —tal como en la serie de dibujos animados Los Picapiedra, aunque en realidad más de 60 millones de años los separan — y un 25% piensa que es el Sol el que gira alrededor de la Tierra y no al revés. Los datos son desoladores pero hay esperanza pues en 2006, apenas la mitad de la población sabía que hombres y mujeres no coincidieron con los dinosaurios y casi el 40% desconocía que es nuestro planeta el que da vueltas en torno al Sol. Si pensamos que estamos en el siglo XXI y que la escolaridad es obligatoria uno se pregunta que se está haciendo mal en el sistema educativo...

Eclipse de luna

Por si no tuvísteis la ocasión de ver el eclipse lunar del 21 de enero una imagen de cuando estaba terminando

Photo by CCB
21/01/2019; 07:24:04
iPhone 7

The oldest British Sensei

94 Year Old Jack Has Been Practising And Teaching Judo For 67 Years

In 1951 he attended his first judo class. Sixty seven years later he is now the oldest judo sensei in Britain, and has taught three generations the martial art. At 94 he can still take down his opponents, and regards judo not just as a sport but a way of life: a mental activity as much as a physical one. The most important thing for his pupils to learn, he says, is respect: "Respect for their teacher. Respect for the person you're busy throwing."

Mariko Yamamoto - Kendo Documentary

Documentary on women's kendo champion, Mariko Yamamoto, with English subtitles.

Kioto & Nara

An overview

Temples and ancient sculptures

and the Nara Dear Park

Jay Chou 周杰倫【霍元甲 Fearless】

An interview to Takuya Murata (Italian)

Takuya Murata is Master of Kendo: Sensei 7th dan KYOSHI.
(In Kendo, Iaido, and Jodo, Dan 9th and 10th have been abolished since no one would physically achieve "in time", that is, in life, such degrees. The maximum dan reachable in the aforementioned disciplines is the 8th dan).
He is in charge of the Technical-Cultural Commission of the Italian Confederation Kendo (CIK). In Jodo: Master degree RENSHI 6th dan, National Technical Director (CIK).
In Karatedo: 5th dan Shorin-ryu and 1st dan Shotokan-ryu

He studied and practiced Zen at the University of Hokkaido and Kenchoh Temple in Kamakura.

To read the full interview follow the link: http://www.karatedomagazine.com/2019/01/18/takuya-murata-maestro-di-kendo/

Weekend training. Today Vllafranca del Penedés

Today a raining and cold day but also a training day with Pere Calpe Sensei & colleagues
An interesting review of several ZNRK katas with personal corrections 
Thanks Pere and to all for your patience and kindness


Curs MENSUAL ZNKR-IAIDO Gener-2019

20th January

Stage, Budokan Penedés

Gatka training. Sikh Martial art

Pastel de Queso

Hoy una receta fácil para contentar a grandes y pequeños. Ingredientes fáciles de manejar, manipulación sencilla, poco tiempo de elaboración. No sé que más queréis que os diga... qu ya tardáis caramba!
Material
 Maizena
Azúcar
Iogurt
huevos (3)
Queso para untar (300 g)
Un limón
Nueces (o cualquier otro fruto seco o pasas













Hasta aquí como habéis podido comprobar nada extraordinario (el resultado final siiiiiii)

Métodos:

 Verter en un bol grande en primer lugar el queso y los yogures (yo suelo emplear 3 pero hay quien usa 4. Sobre el tema del yogurt hay opiniones de todos los gustos. Hay quien pone dos naturales y uno griego para dar más consistencia. Yo personalmente uso yogures de limón. Le dan un aire más fresco al pastel).
Sobre el queso suelo usar Philadelphia pero un día de estos lo haré con mascarpone q tampoco ha de quedar malo. Ahí dejo la idea por si algún kendolechón se me adelanta.
Una vez hemos vertido los ingredientes en el bol con la minipimer lo convertimos en una masa homogénea. Hay quien usa una batidora de varillas pero por la consistencia del queso suele ser mejor la minipimer.






A seguir echamos la maizena (unos 40-50 gr) y el azúcar (130-140 g). Sobre este punto hay también opiniones. Para algunos 140 de azúcar es mucho y 40 de maizena poco pero si ponéis mucha maizena el pastel os quedará muy denso-mazacote. Yo uso las cantidades q os he descrito y me suele quedar que no queda nada una vez lo sirvo.
Bueno menos digresiones. Una vez hemos echado el azúcar y la maizena de nuevo al minipimer hasta conseguir la homogeneidad.
Truco por si no tenéis báscula: yo suelo usar uno de los envases de yogurt una vez vacío como medida del azúcar y la maizena. Un envase hasta la cima de azúcar es entre 130-140 gr  de azúcar y unos 46 de Maizena.






A seguir echanos los huevos, en este caso no un par si no tres! y seguimos con el minipimer. Ánimo que ya casi estamos.

Ojo, el orden es importante para que no os queden grumos de maizena luego en el pastel.














 Ya solo queda verter el contenido en un molde. Yo prefiero los de Plum Cake pero siempre hay quien opina q mejor los circulares. Y de aquí al horno a 180 grados (mejor precalentado antes de colocar el pastel)











Cuando empieza a densificarse la mezcla es el momento en el cual yo suelo echar las nueces u otros frutos secos y uvas pasas.  Para ello abrimos el horno poco a poco para q no se enfríe rápidamente el horno y lanzamos sobre la superficie estos últimos elementos. De este modo no se os hundirán en el lecho del molde. Si lanzáis los frutos secos luego al principio por gravedad y la densidad de la mezcla inevitablemente irán al fondo.





 Sobre el tiempo en el cual ha de estar en el horno os diré que es variable. Cada horno es un mundo y cada mezcla también. De promedio 40-45 minutos suele ser el tiempo q demora en estar a punto el pastel. Yo suelo poner la alarma del horno a los 35 minutos y a partir de aquí más o menos cada 5 minutos con un palillo voy probando si sale limpio y está hecho o sale con algún grumo y aún falta un poco de tiempo.


 Lo dicho, se acaba nada más ofrecerlo.
PS: Para que no se enganche el pastel en el molde yo suelo embadurnar el molde con margarina. Los puristas pueden poner papel de hornear. Pero en general con la margarina suele ser más que suficiente.
Hala Lechones a disfrutar!

Ventosidades arriesgadas

Más comentarios en la net:
ventosidad violencia de genero : más de 3300 entradas, las primeras de ellas van a continuación:

https://www.diariouno.com.ar/mundo-insolito/condenaron-a-un-hombre-por-tirarse-una-ventosidad-durante-una-discusion-12012016_rJZd7PbMBQ
http://www.alertadigital.com/2011/06/24/condenado-un-hombre-a-un-mes-de-multa-por-soltar-una-ventosidad-durante-una-discusion-con-su-pareja-en-valencia/
https://www.mediterraneodigital.com/humor/lmdd1/las-feministas-consiguen-que-tirarse-un-pedo-ya-sea-violencia-de-genero.html

1908 ► Barcelona en tranvía

Entrañable y encantadora pelicula de la Barcelona de principios de siglo XX, llama la atención el nada despreciable número de bicicletas y resulta curioso el saludo mediante sombrerazos de los chicos jovenes (con curiosa indumentaria) y el descubrimiento como gesto de saludo de muchos hombres. 

Koshirae

Bajo el término Koshirae se engloban todos los elementos que constituyen el montaje de una katana como un todo (vaina, empuñadura, guarda, trabas y decoraciones).  El koshirae mas simple, que recibe cualquier katana una vez ha sido forjada es una empuñadura y  una vaina de madera, shirasaya, que sirve para proteger y guardar la hoja. 

Saya: Es propiamente la Vaina de madera de la katana. Generalmente laqueada, puede presentar textura y decoración. Se realiza a medida para cada espada. Partes de la saya son: el koiguchi (abertura donde la hoja entra y se encaja), el kurigata (aro donde se amarra el sageo), el sageo (cordón que une el saya a los himos o cintos de la hakama) y el kojiri (punta del saya).

Tsuba: La guarda de la espada. Esta pieza presenta una enorme variedad de formas y decoraciones, siendo objeto de colección y apreciación tan importante como la propia espada.

Los dos lados del Tsuba se encajan en los dos espaciadores, generalmente de cobre, llamados Seppa. Tienen la función mecánica de absorber impactos.

Otro componente de carácter mecánico es el Habaki, el traba-espada que prende la hoja al Saya. Debido a su función de encajar la espada en el Saya, todas las espadas presentan Habaki.

Tsuka: La empuñadura de la espada. Hecha tradicionalmente de madera, recubierta con piel de raya y trenzada con cordones de algodón o con cuero. Consiste también en el Fuchi y Kachira (extremidades del Tsuka) y el Menuki (pieza decorativa que queda abajo del trenzado del tsuka y sirve para reforzar el agarre de la mano en la espada). Como son utilizadas en el mismo Tsuka, ellas son fabricadas y decoradas en conjunto.

El último componente mecánico del koshirae es el Mekugi, perno de bambú que fija el Tsuka en el Nakago con lo que se evita q la hoja salga de la tsuka. 

The Five Schools of the Japanese Sword

The Japanese sword is divided based on the period of era it was made. Kotō (old sword) refers to the sword made before the Keicho era (just before the Edo period) and Shintō (new sword) refers to swords made between the Keicho and the beginning of the Meiwa era (1764). Swords made between the Meiwa era and the 9th year of the Meiji era (1876), when swords were abolished, are called Shinshintō (new-new sword). Especially in the old sword era, the swords are divided into five schools based on its main place of production and its technique.

Specifically, they are Yamashiro-den (Kyoto), Yamato-den (Nara), Soshu-den (Kanagawa), Bizen-den (Okayama) and Mino-den (Gifu). Of course, swords were produced in other areas too, but these 5 places have particularly unique features and have also produced many famous swords. This can sometimes come in handy for authentication.

There five places of production have a deep historical connection. Nara and Kyoto both held the Japanese capital and functioned as the center of Japanese politics. This is why sword production was more popular in the west.

In Yamashiro (Kyoto), Yamato (Nara) and Bizen (Okayama), swords were made as early as the late Heian period. Especially in Yamashiro and Yamato, the rise of many samurai bands to protect the emperor caused a surge in demand for swords. Bizen became an important contributor because of the high quality iron sand produced there.

During the Kamakura era, the feudal government was placed in Kamakura (Kanagawa), which caused sword making to begin in Soshu as well. Mino was a late comer to the sword making, which began around the North-South Dynasty period (1336-1392).

Mino became a famous produce as it was controlled by powerful daimyos (feudal lords) during the Sengoku period (late 15th century to end of 16th century) which caused many skillful swordsmiths to move to Mino.

The oldest is Yamato-den, which was made since the Nara era (710-794). It was originally made for warrior monks, and it had a very powerful demeanor to it. The 5 swords that were used during the Kamakura period are the Senjuin, Tegai, Taima, Hosho, and Shikkake swords. The ridge was raised high and also with substantial width in boorish style, and the blade patterns were usually a straight grain pattern intertwining with straight line.

Kyoto, which held the Heian capital, was also a famous place for sword production. As the main feature of Yamashiro-den, the elegance of the long sword was popular with the aristocrats. Sanjo Munechika was a famous swordsmith during the late Heian period and along with Yoshiie and Kuninaga, these are considered the ancestors of the Yamashiro swordsmiths.

Since swords were main mainly for the emperor and imperial aristocrats, the sword patterns were characterized by pretty small wood grain patterns with a straight line. The swords also had carvings in them. The Awataguchi, which was produced during the Kamakura period, had a surface of unmatched beauty. Raiha swords appeared in the middle ages with its powerful style.

Bizen was the top produced of swords in Japan from the Heian until Muromachi period, providing many samurai generals with top quality swords. The Old Bizen style, Ichimonji style, and Osafune style—known to many Japanese who are not that familiar with swords—were all produced here. It had a clover-based pattern, and its gorgeous style captivated many a general.

Masamune is a famous brand known to all as a legendary producer, and this Masamune originated in Soshu. As the first feudal rule began in Kamakura, many swordsmiths moved from Yamashiro and Bizen. With a strong grain-based pattern, a powerful bubble pattern is added. Some have wave-pattern or an all-tempered pattern to give some flamboyance. Daggers were popular too, and Shintogo Kunimitsu is known as the father of Kamakura swordsmiths. Masamune, whose sword was held in wide acclaim by many generals during the Sengoku period, was a disciple of Kunimitsu.

The newest of the 5 schools is Mino-den, which was begun by swordsmiths who moved there from Yamato. The Mino swords gained popularity in the Muromachi period when Mino and the surrounding areas were controlled by powerful daimyos such as Saito Dozan, Oda Nobunaga, and Tokugawa Ieyasu. For this reason, fight swords were most common and there are no long swords, The ridge is slightly high, and the layers are thin and made more suitable for combat. The swords made in the Edo period and thereafter are mostly based on Mino-den. Sekino Magoroku is a famous Mino-den swordsmith.

Unlike today, in the eras during which Japanese swords were forged, they did not have efficient methods of communicating and traveling. This gave rise to strong local characteristics in the swords. Knowing the characteristics based on the region of production can help identify swords during authentication. Those regions also have their glory days and their downfalls s in their long history. Learning Japanese history is another way to grow our knowledge of Japanese swords. That is how deep and meaningful Japanese swords are, and once you develop a love for them you really can’t get away from them!

Source: https://weblog.tozando.com/the-five-schools-of-the-japanese-sword-this-will-help-you-know-the-history-of-the-japanese-sword/?fbclid=IwAR1lONHI6qhV3gtYnTzXbg-0wd4_KEhLdQGozObkxy_obmMHrUvC38_YiKI

Bokken & Katana = Tegatana

Este vídeo parte de la película "Agaru After the Rain" refleja la esencia del Aikido y sus raíces con el Bokken y Katana. La calma para enfrentar el ataque y sólo luchar cuando no hay mas remedio, intentando causar el menor daño posible.

Shinai Sword Fighting

Fighting at the beach

Monty Python-Buenas Tardes, me gustaría tener una discusión

Sonkyo – The Lion’s Position in Kendo

Kendo is a martial art that takes manners seriously. Players bow before the match, fight hard once the match begins, and then bow politely whether they win or lose. During this ordeal, there is a position called sonkyo (crouching). In modern kendo sonkyo is often called the “lion’s position”, and it carries a lot of pride.

As the players hold their shinai aimed at the opponents’ eyes, they open their legs backwards in V shape, lift their heels and bend their knees outward, and lower their hips. When the player lower the hips, the right foot points forward and the left foot opens slightly toward to left. The hips must be straight.

In another Japanese national sport, sumo, the players assume this position before the bout. In kendo, players assume the sonkyo position, then lift their hips and wait for the call to begin the match. After the match is settled, they return to their original position, match each other’s timing to assume the sonkyo position, and bow again before they finally leave the place.

But what is the need for this sonkyo?

Sonkyo, from ancient times, was the most sincere show of respect in front of the gods. It is a mannerism and an expression of the heart that shows gratitude and towards the opponents. Even now, at some Shinto shrines, people often assume the sonkyo in addition to the regular bow.

The sonkyo in kendo is an expression of thanks toward the opponent for taking part in your development. It also prepares you own heart before you fight the match.

When this unique sonkyo position was introduce into sumo, the bow was called kikyo, and the players closed their legs, knelt on the ground and placed their heels against their hips. It is like a seiza sitting with your legs bent beneath itself, but with your toes off the ground and your heels straightened, but the sumo players detested this. This was because their knees were touching the dirt, and for a sumo players getting dirt on your body was equal to defeat.

Because of this, a new position was developed where players would not let their knees touch the ground but open their legs in a sonkyo position. This was then introduced into kendo. This position is very tiring if you are not used to is, and in the past this was not done in girls’ kendo. Now it is implemented in girls’ kendo the same way was in boys’.

Kendo has a deep history, and each movement and position has its own proper meaning. There is a big difference between just doing it for the sake of it and doing it while understanding its meaning.

As you continue in your kendo, I hope you can reflect on the having respect for your opponent and the gratitude toward the opportunity to play kendo.

Taken from: https://weblog.tozando.com/sonkyo-the-lions-position-in-kendo/?fbclid=IwAR3URepglYuHI2ffA9IBfJX_p1ZKXCCQQ-OJk00n2ZhoEmCqw91Pb4HCmak

KENDO - HIROTAKA - MITSUBISHI ANNIVERSARY Film

KENDO - HIROTAKA - MITSUBISHI ANNIVERSARY Film from Henry Lu on Vimeo.