When I started Bujinkan training back in 1983, one thing that was made very clear to us from our teachers was that in-person learning was the only acceptable method for teaching and learning a martial art. Books and videos (VHS back in those days, you know) could supplement your training, but they could never replace…
The new class schedule begins on July 12th. Given the uncertainty of the times, we’ll make changes as needed.
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Black teeth? Not necessarily a sign of bad dental hygiene in Meiji Japan.
Thomas Edison once wrote, “Restlessness and discontent are the first necessities of progress.” When I look back to the start of my training in Bujinkan Budo Taijutsu, restlessness and discontent were a major part, and still are. My first day of training was extremely challenging, as was my most recent day of training.
Every culture has their unique foods, and Japan is no exception. Here are a few that I found the most intriguing. Anyone try one of these dishes? Please share your experience, and especially if you know somewhere in the city that serves these unique Japanese dishes, maybe a Dojo outing is in order.
One of the challenges in training is to find the opportunities for training in everyday life.
{gallery}seminars/Luke 2010{/gallery} Luke Molitor’s seminar in May 2010 was an excellent one. Building off the fundamentals techniques from Part 1, Luke taught some basic kata from both Kukishinden ryu and Togakure ryu. Also, thanks to Nancy Kelly for taking such great photographs!
I liked Rob’s top 5 training books, so I thought I would do my own, if only to answer my own question of what would my top 5 list be?
With taijutsu we need to know and understand our sanshin no kata and our kihon happo if we want to even hope to understand anything more in taijutsu.