Welcome to AikiWeb Aikido Information
AikiWeb: The Source for Aikido Information
AikiWeb's principal purpose is to serve the Internet community as a repository and dissemination point for aikido information.

Sections
home
aikido articles
columns

Discussions
forums
aikiblogs

Databases
dojo search
seminars
image gallery
supplies
links directory

Reviews
book reviews
video reviews
dvd reviews
equip. reviews

News
submit
archive

Miscellaneous
newsletter
rss feeds
polls
about

Follow us on



Home > AikiWeb Aikido Forums
Go Back   AikiWeb Aikido Forums > General

Hello and thank you for visiting AikiWeb, the world's most active online Aikido community! This site is home to over 22,000 aikido practitioners from around the world and covers a wide range of aikido topics including techniques, philosophy, history, humor, beginner issues, the marketplace, and more.

If you wish to join in the discussions or use the other advanced features available, you will need to register first. Registration is absolutely free and takes only a few minutes to complete so sign up today!

Reply
 
Thread Tools
Old 08-09-2001, 06:58 PM   #1
mj
Location: livingston, scotland
Join Date: Dec 2000
Posts: 715
Offline
ikkyo

this is the taiko version of ikkyo/ikkajo
http://mugenkyo.com/frames.htm
Turn the speakers up and enjoy.

  Reply With Quote
Old 08-09-2001, 07:02 PM   #2
mj
Location: livingston, scotland
Join Date: Dec 2000
Posts: 715
Offline
A bunch of us saw these guys/women tonight at the Edinburgh Fringe/Festival.
Brilliant!

  Reply With Quote
Old 08-09-2001, 11:42 PM   #3
Patrik Eng
Dojo: Billingens Aikido
Location: Sweden
Join Date: Jul 2001
Posts: 6
Offline
Woa man! That was cool! I always did like guys and gals beating up drums and screaming...

Regards,
Patrik Eng

PS. They were good, honestly.

Come to the edge - No, we'll fall!
Come to the edge - No, we're afraid!
Come to the edge - And they came and he pushed them and they flew
  Reply With Quote
Old 08-10-2001, 07:30 PM   #4
Jim23
Join Date: Jan 2001
Posts: 482
Offline
Hey Mark,

Not many people are posting here (methinks they are off fighting Stuart [themselves?] in another thread), so, I feel I must to help you out a little.

Pretty cool. I also used to beat on skins in another martial life. I guess you could say that mj marches (dances?) to the beat of a different drummer. It must be Friday.

Jim23

Remember, all generalizations are false
  Reply With Quote
Old 08-11-2001, 10:07 AM   #5
mj
Location: livingston, scotland
Join Date: Dec 2000
Posts: 715
Offline
Hey Jim
It's ok, I didn't expect these Philistines to appreciate me
I also go my first taste of nigiri, miso soup...etc.
Tasty, my wife didn't even want to go in "Raw fish, yeuch!"
She ate more than any of us.
My 13 year old son devoured everything, including the green tea. And it only took him a couple of minutes to use chopsticks. Tasty.
Of course, chinese food tastes MUCH better
(All the people who would argue are currently circling Stuart like sharks, so I'll get away with that.)
Spot the pun?

  Reply With Quote
Old 08-11-2001, 10:59 AM   #6
Jim23
Join Date: Jan 2001
Posts: 482
Offline
Hey Mark, I made nigiri last night, stuck with shrimp only this time. Boring.

I don't know if you knew, but ... the proper way to dip nigiri into your sauce is to dip the fish side only. Then pop it into your mouth so the fish touches your palate first. It's considered bad manners to dip the rice side, a common mistake.

and ...

If you want to impress your chef, here are some tips:

- Use your hands to eat nigiri and maki (rice and fish rolled in seaweed) sushi, rather than chopsticks.

- The practice of making wasabi soup by adding the green Japanese horseradish to your dish of soya sauce is wrong, although many Japanese do it as well. Nigiri and maki already come with wasabi between the rice and the fish. Too much wasabi will overpower the subtle flavours of the fish and a good chef will have added just the right amount.

- If you need to cut something, it is permissible to use your chopsticks. Hold them in the usual manner, with the tips together, and press down through the food to be cut.

- When taking food from a shared plate use the opposite ends of your chopsticks rather than the ends that go in your mouth.

- It is also rude to take a bite of food and then put the rest back on your plate. Either pop it all in your mouth or hang on to it until done. As well, never pass food to someone using chopsticks (a faux pas also associated with the dead). Instead, offer them the plate.

- And when you're not using your chopsticks place them parallel to the edge of the sushi bar with the tips in the holder provided.

- Ginger is used to cleanse the palate - you can eat some between each piece or whenever you feel the need.

- When eating sashimi (slices of raw fish, no rice), use your chopsticks. And if you want to add wasabi, rub it on the fish with a chopstick, then dip into the soya.

I didn't spot the pun.

Oh, now I get it.

Jim23

Last edited by Jim23 : 08-11-2001 at 11:42 AM.

Remember, all generalizations are false
  Reply With Quote
Old 08-11-2001, 12:23 PM   #7
mj
Location: livingston, scotland
Join Date: Dec 2000
Posts: 715
Offline
Thanks Jim, I've printed all of that, cos I'll be going back soon.
What rice do you use? I may be wrong but I thought the Japanese didn't export their own rice.

  Reply With Quote
Old 08-11-2001, 12:38 PM   #8
Jim23
Join Date: Jan 2001
Posts: 482
Offline
The defining element of sushi is not raw fish as many think, but the rice. Sushi to the Japanese is synonomous with seasoned sticky rice.

You must use a short-grained rice. The rice I use has "Sushi rice" on the package (I can't remember the brand - my wife buys it ).

It's very easy to make the nigiri type (after the second try).

Jim23

Remember, all generalizations are false
  Reply With Quote
Old 08-11-2001, 12:39 PM   #9
guest1234
Join Date: Jun 2000
Posts: 915
Offline
Mmmmmm. Sushi.....The surest way to my heart. Buy me a plate of maguro and I'll follow you anywhere...
I certainly agree with not overpowering the delicate taste of the fish with too much wasabi: once I went for sushi with two of my instructors, who seemed to be on a show of masculinity phase, each adding more and more wasabi to their food, making the waitress bring a big bowl of it to the table. The most senior of the two made a comment to me about my use, knowing that I like to "prove I can take it." I told him I hate to waste good sushi, rolled up a golf ball sized piece of wasabi and popped it in my mouth (note: we were idiots, children don't try this at home), winning the manhood award and then resuming my sushi. Of course, this was a dojo where we snorted cayenne pepper as well...
  Reply With Quote
Old 08-11-2001, 01:28 PM   #10
mj
Location: livingston, scotland
Join Date: Dec 2000
Posts: 715
Offline
Wasabi...HAH it's a children's mustard.
Spicy, I think not!
Some day I'll give you my Vietnamese mince recipe, with birdeye chillies.

  Reply With Quote
Old 08-11-2001, 01:49 PM   #11
mj
Location: livingston, scotland
Join Date: Dec 2000
Posts: 715
Offline
Serves 4

2 plain lettuce, pulled into leaves
1lb/500grammes lean mince/lamb mince
2/3 limes
nam pla (thai fish) sauce
soy sauce
20/30 fresh coriander leaves
20 or so fresh mint leaves
3/4 birdeye chillies
2/3 cloves garlic
6-8 shallots (spring onions)
(or one normal onion)
Thai sweet chilli sauce

Chop up the shallot/onion and garlic, fry in a little oil on low heat for 5 mins
Add the minced steak/lamb
Add 2/3 tbsp soy sauce
Add 2 tbsp nam pla
Squeeze the limes and add the juice
Keep cooking for 20/25 minutes
Turn off and drain any excess juices.
Allow to cool

Shred the birdeye chillies (very small!)
Put in a dish
Put the mint, mince, and coriander leaves in seperate dishes.

Serve.

To eat...
Take a lettuce leaf, put in some mince, a couple of leaves, a little birdeye and some sweet chilli sauce.
Fold into a packet and chuck it all in your mouth.

The leaves are best if you keep them in bowls of water in the fridge, and then take them out and dry them (painstaking) just before you serve.
Spicy!!!!

  Reply With Quote
Old 08-11-2001, 01:50 PM   #12
Jim23
Join Date: Jan 2001
Posts: 482
Offline
Well, Japanese cooking is better that Vietnamese or even Thai (kickboxing) cooking!

Who cares if your Vietnamese dish is hotter? The food doesn't have to fight your tastebuds.

You just don't get it, do you? You don't understand the subtleties, elegance and harmony of Japanese cooking. Besides what did O-Sensei eat?

Now this will get this thread going. Maybe not.

Jim23

Remember, all generalizations are false
  Reply With Quote
Old 08-11-2001, 01:53 PM   #13
mj
Location: livingston, scotland
Join Date: Dec 2000
Posts: 715
Offline
My recipe has soy, anchovy, lime, coriander, chilli (hot), chilli(sweet), garlic, mint and meat...that's not elegant???

  Reply With Quote
Old 08-11-2001, 01:59 PM   #14
mj
Location: livingston, scotland
Join Date: Dec 2000
Posts: 715
Offline
OSensei was a gardener!!!
So he probably ate things like...
mint
coriander
lettuce
lime
chilli



Anyway...why do you think he spent so much time in China??? The food!

Wow...I just found out you are limited to the number of smilies you use

  Reply With Quote
Old 08-11-2001, 02:03 PM   #15
Jim23
Join Date: Jan 2001
Posts: 482
Offline
Just make sure you wash the sweat out of you dogi the next day.

I must admit, I like them all. The hotter the better!

My wife wants me to take her out for dinner tonight ... maybe I will. But where?

Jim23

Remember, all generalizations are false
  Reply With Quote
Old 08-11-2001, 02:38 PM   #16
guest1234
Join Date: Jun 2000
Posts: 915
Offline
mj, I have a very similar receipe, but with shrimp instead of lamb...went over fairly well at the last dojo pot-luck. Jim, how could you not go for sushi after this? or Thai (food, taking the wife out for kickboxing might be counterproductive to an enjoyable evening)
  Reply With Quote

Please visit our sponsor:

AikiWeb Sponsored Links - Place your Aikido link here for only $10!



Reply


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Ikkyo from the guard Kevin Leavitt "Off-The-Mat" 15 06-05-2006 01:58 PM
Question on Ki-ai and Ikkyo PaulieWalnuts Techniques 1 04-07-2004 11:42 AM
Survey of Ikkyo variants thomasgroendal Techniques 14 06-21-2002 08:27 AM
Meannig of Ikkyo andrea anzalone Techniques 10 09-29-2001 04:06 AM
Help needed: school project on ikkyo jxa127 General 7 10-24-2000 08:58 AM


All times are GMT -6. The time now is 06:05 AM.



vBulletin Copyright © 2000-2014 Jelsoft Enterprises Limited
----------
Copyright 1997-2014 AikiWeb and its Authors, All Rights Reserved.
----------
For questions and comments about this website:
Send E-mail
plainlaid-picaresque outchasing-protistan explicantia-altarage seaford-stellionate