ENJOYING THE MEAL

 by Phillip Starr

Most group activities (such as meetings of almost any kind) in China involve various foods. And the Chinese truly love their native cuisine. It's the same in Japan. Unlike many Western barbarians (I say that with a smile), they take time to truly savor each mouthful while they also appreciate the aroma and even the appearance of the food. So many of us slug down our food with such zest that we often miss many of the subtleties, which add so much to the meal.

It is often the same in our martial arts practice; we tend to gobble down the meal without taking time to experience every part of it. While visiting Japan with my senior student, Hiro Misawa ( a guide of inestimatable value), we stopped in at a local sushi restaurant just a few blocks from the room where I was staying. It was a traditional eatery and Hiro started us off with two bowls of miso soup. Before I tried it, he told me that the cook had used a very subtle fish stock to cook the dish and I tried a spoonful. Instead of simply gulping down the soup as is my wont, I took time to gently savor it. Yes, the hint of fish was there; it was veiled and delicate rather than overbearing... I very much enjoyed this special soup.

It has occurred to me that this should be done with our techniques and especially, our forms. If we simply go crashing through them with hurried enthusiasm (what my teacher called “youthful enthusiasm”), we miss out on so much that is shrouded and difficult to see or feel. Such seemingly nebulous details will, once experienced, add so much to the technique or form! That which we once regarded as rather bland suddenly becomes a magnificent feast!

Go back to your first form, your first technique and taste it again. Savor it carefully and look for subtle flavors.