Gaku Homma Knihy

Those who love Japanese food know there is more to it than sukiyaki, tempura, and sushi. A variety of miso-based soups, one-pot cooking ( nabemono ), and vegetable side dishes with sweet vinegar dressing ( sunomono ) are just a few of the traditional dishes that are attracting many interested in Asian cooking. Homma presents an intriguing mixture of Japanese country cooking, folk tradition, and memories of growing up in Japan. Cooking methods include techniques for chopping vegetables, making udon and soba noodles, making tofu and using various tofu products, and making rich soup stocks. This is a book to use and treasure for its traditional Japanese cooking methods.

In this remarkable interpretation of the foundation of Aikido technique, Gaku Homma focuses on the relationship between Japanese swordsmanship and open-hand movement, uniting historical tradition with the contemporary development of the art of Aikido. Although the study of Kenjutsu and Aikido have long been associated, this is the first book in which actual Aikido techniques are related to sequences used with the sword. Sixteen hundred frame-by-frame photos mirror the movement shared by both arts.

A teacher's guide for instructing beginners of Aikido--this book appeals to the new beginner and experienced student alike. Nippon Kan was established in 1980 as a center for Denver residents to experience Japanese culture. The center has since served more than 6,000 studetns wit hits variety of classes, but its core is still Aikido. Thousands of students have benfitted from Gaku Homma's form of dynamic Aikido.