Becoming a proficient Martial Artist has very little to do with the accumulation of technique, yet it has everything to do with the accumulation of technique. No, this is not a ‘When you can snatch the pebble from my hand’ kind of thing, but more of an in depth look into the way we train, and what we train for. As you can see, this is a recurring subject for me. Many people misunderstand the idea of being or becoming a Martial Artist. In many systems the total removal of entire blocks of techniques is justified with statements like, “there is just too much to learn”, or my favorite,”it’s just too hard for people to progress.” The latter placing emphasis on one of my Martial Arts pet peeves that the belt one wears must be indicative of their skill level.
As sad as it is to say, this is no longer the fact that it once was.
We are now plagued with McDojos that can tell you, down to the date, when you or your loved one will “earn” their Black Belt. Adorning the walls of these ‘Dojos’ are statements like “We are a Black Belt School” and “Attaining Black Belt Excellence”. What it does not say are things like, “If it’s too difficult, then we will make it easier by diluting the skills it actually takes to be a Black Belt” and “If the check clears, welcome to the Black Belt Club!” To become adept at any skill you must first learn the gross motor function that it takes to perform what is expected, to know and understand what the outcome of said action is, and why it is being attained through the current exploit and not an alternate pathway. So if I need, let’s say, 26 fighting combinations to ‘become a Black Belt’, then the accrual of these techniques should be the focus of my training, right? If I can memorize these 26 base movements in one month I will have the same skill level as the person who took five to seven years to practice the same 26 moves, right? I know, I know. It just sounds ridiculous when you think about it doesn’t it? You would be surprised about how many people believe that this is fact nowadays.
So if I am making a soup, I take my wine, water, some random chopped veggies, meat and bones, some seasonings and throw them in a pot, bring to a boil and viola! Dinner is served, right? I could go on and on, but in order to save some space, I will spare you from more of my wildly sarcastic analogies and get to the point using only this one. What has been removed from the “example” above are things that are integral to the success of our goal. Amongst other things, time and understanding jump right out at me. Sure, we could make soup with all the ingredients I listed above, but the ingredients alone will not produce an acceptable dinner for your loved ones. You need to take the time to sauté the proper veggies, holding some to the side for later. Add the perfect amount of seasoning to your sauté, and once again hold some to the side. Only then can you add in your meat and bones, some more of your veggies, water and wine. After all these steps have been accomplished, then comes the important part. Almost all of the ingredients before you have been put in the pot, now through time and diligence you must take all that you have and allow it to cook together and reduce, the same amount of ingredients have now become a small stock, and just when all these things have reduced perfectly, you add more water to your stock to return it to its original volume.
Water, the most basic of all your ingredients.
If you want that stock to be the best it can be, you will repeat the reduction of your mixture and the replenishment of water several times until the right moment when you will remove many of the ingredients from the steaming hot concoction, separate them out, only to add many of them back into the mix. Some of what you have used to make your stock will not be usable today; we can talk about how those ‘ingredients’ are still usable in another article. What has been added back to the recipe often times will be blended in to the stock so that it becomes one unified fluid, instead of a chunky mixture of solid and liquid. And then another crowning moment, you go back to the ingredients you had set aside in the beginning, many of which you already had added but kept some aside, and you now place those ingredients in the mix along with some new additions. You then work to finalize your meal by tweaking your mélange with minor additions of this and that, a skill which only comes from the repetition of making this meal frequently. Then with even more time for the rest of your creation to heat up and flavors to intermingle, your family will be served a meal fit for them, which will not only nourish them but enliven them as well.
Ahh, who has time for that, let’s just break out the Top Ramen Noodles, it’s the same thing!
I hope that in my limited space for words I have not lost too many people trying to relate our training philosophies to making soup. Please always try to remember that the literal translation of Shodan is first rank, it is in no way an end, only a beginning.Train, memorize, train some more. Ask questions, train harder. Gain understanding, train, train, train. When are you “done”?
A Martial Artist will never stop striving for knowledge…
Yours along the Way, Sensei Nick
