山伏

food plate dinner lunch

キウイ

Fleshing out the meat

The meat’s not done until it’s out the door. The fun part, or at least the part that really gets me going is when you’re fleshing out the meat, just getting any potentially useful part out. After that though, comes the important work; slicing and dicing until only the very best parts remain.

Sometimes we become so attached that we stall when we need to be adding the final touches. This is the really important part because only after this can we send it out the door. Attachment is something I warned about just yesterday. You have to love something to truly make it its very best, but you also have to love it enough to send it on its way when it’s done. Put the final touches on it, and send it out the door. Then, and only then, should you start with a new slice of meat.

Tim Bunting Kiwi Yamabushi

ABOUT THE AUTHOR

Hi, I’m Tim Bunting AKA the Kiwi Yamabushi, a New Zealander who became a Yamabushi Ascetic in the Dewa Sanzan mountains of north Japan. I’m part of the Yamabushido team, and we host life-altering Yamabushi training on the Dewa Sanzan (website link). People come to us for the ultimate mindfulness experience, to reach the next level, or simply connect with nature and themselves.


I’m on a mission to summit all 100 Famous Mountains of Yamagata Prefecture to spread the splendour of this fabulous location, and in dedication to all those who lost their lives out in nature, including my father.


On my daily blog I post thoughts of a practicing Yamabushi that I hope people can use to better themselves and live as fulfilling a life as possible.


Sign up to the weekly Mountains of Wisdom newsletter, follow me on social (Instagram, Facebook, YouTube, Twitter, TikTok, Clubhouse, all @kiwiyamabushi), or send me an email via the link below to stay in touch.


Tim.

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CONTACT ME

Get In Touch

Sakata City, Yamagata, Japan 

timb008@gmail.com

All photos my own. Contact for more. 

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