My Adobo

 

One of the most famous foods in the pantheon of delicious Filipino cuisine is Adobo - a slowly braised meat stew. There are probably as many varieties as there are islands; each family seems to have their own recipe.

Although the basics of Adobo are constant - soy sauce, vinegar, meats. The combinations, the braising times, and the specific choices vary widely and it is impossible to definitively say any one recipe is the best. Each has the charm of its maker and reflects their passion and love.

Martial arts is similar. Like Adobo, the basic foundations of motion are the same across nearly all martial arts. We have only one human body, and it only moves in certain ways, so at a baseline level the movements will all resemble each other to a certain degree. That being said, the combination of complex motion, and the logic and theory behind the movements - the WHY - can differ greatly based on cultural, traditional, historical, sometimes even religious influence.

The recipes, like kata in martial arts, are often a result of trial and error over many generations, resulting in a set of ingredients and procedures that are thought be have repeatable success in producing the same outcome. In martial arts, many generations (including actual combat) have resulted in a survivor bias of wisdom that passes down from one teacher to the disciples/students and so on. Just like with cooking, simply "doing as one is shown" is not really enough. For deep understanding, each disciple must seek to understand the logic and reasoning behind the choices. In the end, he or she must forge new ground and create new techniques and recipes that reflect a unique understanding and insight. This is the only way to innovate and improve. 

The recipes are not really set in stone. Rather they are influenced by the moment, what we have on hand, and also just by our mood which sometimes wants the dish spicier or sweeter or wants to try something new. It is often the most unexpected combinations of ingredients that results in the most exciting discoveries, in the kitchen and in the dojo too.

In martial arts, students are highly advised to train not only their bodies but their minds with a critical eye to understand and interpret what they see. In the end, especially in FMA, a student must "own" the material and express it in an individual way called their "FLOW". Rather than just repeating a set of pre-arranged techniques or even mimicking the instructor, sometimes it's fun to just play, explore and discover. FMA covers a wide range of different weapons, distances, situations and strategies. This richness is worth exploring fully. Respecting the classics is important, but keeping things fresh and new is good in cooking and in martial arts as well. 

Good adobo simmers for a long time but doesn't boil. Over many hours the various flavors come together and the delicious smell drifts throughout the house and makes everyone hungry with anticipation. In martial arts, we try to train with passion but not let our ego or emotion boil over, since that would ruin the dish. The results of our training influence every aspect of our lives and enrich the people around us, who enjoy being with us even more because of our positive energy. Our homes become happier as we become happier through following our path and realizing our purpose.

Human beings are products of their experience. Whether it is in making adobo by blending a wide range of ingredients and techniques, or by martial arts training incorporating a lifetime of training, study, observation and experience, the blend is what matters. It is possible to achieve skill at either one just on your own, but finding a good teacher and a good group for sharing makes the journey more enjoyable and offers more opportunities to learn and grow. 

It is often said that the benefit is in the journey rather than the destination. For many years I have been working on both my cooking and my martial arts. I am still a relative beginner at both but this doesn't bother me. I can enjoy them just for what they are and I love sharing them with those I care about.

See you at class (or in the kitchen)