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Old 10-11-2011, 02:41 PM   #32
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Dojo: Tenshinkan Dojo UK - mid sussex martial arts school
Location: Brighton
Join Date: Jul 2009
Posts: 127
Re: Misogi - The diet part

Ahmad Abas wrote: View Post
Hello everyone.

Its been awhile since I've posted here but I hope everyone can still share their thoughts on this matter.

I've read somewhere that Osensei conducted misogi exercise periodically. If I remember correctly there was something like 12 different exercises. But the one that interests me is the fact that he changed his diet during this time. And that diet change is crucial to the cleansing.

It is said the diet turns his food intake into alkaline base. I am thought in chikung practice that most food are acid based. Alkaline base is good because its like anti cancer.

Unfortunately the article fails to mention the type of food osensei ate during his misogi training.

I was hoping if anyone here can enlighten me.

Hi Ahmad,
Here is something I found on Aikido Journal website, By Gakku Homma Sensei, the last Uchi Deshi of the founder in Iwama. It describes the founders spring time diet I hope you find this helpul. I will post the direct link fot the intire article at the bottom.

Founder's Springtime Menu Sample

Mochigayu (Rice congee with pounded sticky rice cake)
Four parts water to one part rice. Let rice soak overnight. Over a high heat bring to a boil, reduce heat, cover and cook slowly for about thirty minutes. Cut mochi rice cake into bite size pieces and add to congee while cooking. Add a pinch of salt to taste.

Nanohana (Rapeseed leaves), Horenso (Spinach), Shungiku (Early spring chrysanthemum leaves) Ohitashi (Boiled and chilled vegetables)
Choose one spring vegetable and pick fresh leaves. Bring two parts water to a boil and add a pinch of salt. Add vegetable leaves and boil about thirty seconds until the leaves change color. Rinse immediately in cold water and gently squeeze out excess water. Mix greens with shaved katsuobushi (dried bonito), and a few drops of soy sauce. Toss with chopsticks. Squeeze out gently any excess soy sauce and serve chilled.

Nanohana or Horenso no Goma Ae (Rapeseed leaves or spinach mixed with sesame miso)
Prepare vegetables as above. In a mortar and pestle grind together black sesame, miso paste and mirin (cooking sake) until sticky. Toss mixture and vegetables with chopsticks and serve chilled.

Nira no Shoga Ohitashi (Boiled and chilled Japanese leek with ginger)
Japanese leeks are completely different than American Leeks, but are available in most oriental markets. Prepare vegetable as above. In a mortar and pestle grind ginger and mix with a few drops of soy sauce. Toss with nira with chopsticks. Squeeze out any excess soy sauce and serve chilled.

Niratama (Japanese leek with egg)
In a saucepan add a small amount of water, katsuobushi, shiitake mushroom or niboshi (dried sardines). Bring to a boil and add nira. When nira reduces down, add a pinch of salt, and slowly add one beaten egg. When the egg is cooked through it is done. Tofu can be added as an option.

Shungiku Tofu Ae (Chrysanthemum leaves with tofu)
Wash chrysanthemum leaves thoroughly. Boil in four parts water for about thirty seconds until the leaves change to a strong green color. Rinse in cold water and squeeze out excess water. Cut in two inch lengths. Wrap a block of tofu in a cotton cloth and squeeze out all excess water. In a mortar and pestle, add tofu, miso, sugar and peanuts (peanuts optional). Grind to make a paste. Mix tofu mixture and shungiku with chopsticks and serve chilled.

Miso soup is usually served with every meal.
Nira, baby carrot leaves, daikon leaves, spinach, tofu, age (deep fried tofu), wakame (young kelp), and tororo (shaved kelp) are just some of the ingredients that can be added for a springtime taste.

Condiments for every meal
Small flat sake cups of black rice vinegar and sake as a dip for side dishes. Chilimen Jako (Dried baby eels, a crunchy source of calcium). Vegetable pickles.
Dishes for Special Occasions

Asazuki (Sweetened sticky rice)
Soak sticky rice and grind in a mortar and pestle until milky. In a saucepan boil slowly bring to a boil stirring constantly until sticky in consistency. Add rice vinegar and sugar to taste. Fold in mikan (Japanese tangerine) slices for color and taste.

Kamaboko Imo (Steamed salmon and potato fishcake)
Boil potatoes with the skin on. Wrap potato in a cloth and twist until the skin pops open. Peel away skin and discard.

Marinate salmon with equal amounts of salt and sugar for a few hours. Chop salmon with a cooking knife and grind lightly in a mortar. Mix with potato.

Grate Yamaimo (Japanese yam) in mortar and mix with potato and salmon. Add a small amount of flour.

Knead and form into ball. Steam until cooked through.

(This was a dish the Founder survived on in the early days pioneering in Hokkaido.)

This menu sample is not eaten all in one sitting. Each meal would have only one or two side dishes at the most. The side dish portions for the Founders meals were quite small, only a few spoonfuls. An entire meal would equal about one cup of food if measured together.

This sample menu is not made of exact recipes. In those days we did not use measuring cups or spoons so it is difficult to describe exact amounts. I still make some of these recipes today in my own restaurant. For home use, all of the ingredients are available today in Oriental markets here in the United States.

Yours in Budo

Andy B
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