We got back to Daishobo pilgrim’s lodge on Monday night at about 7:30. As quick as possible, the 30 or so of us who belong to Daishobo had showers, and all sat down for our first post-Shugyo (yamabushi training) meal. Or rather, the finale:
Naorai.
The celebratory meal after yamabushi training, in this case the Akinomine Autumn’s Peak Ritual, a weeklong yamabushi initiation training on the Dewa Sanzan mountains here in Yamagata. Naorai still consists of a lot of mountain vegetables, this is Haguro-san after all. But for the first time in over a week, I had meat. There was some in the Imoni1, a Yamagata specialty2 that is essentially a potato soup (just not the kind you would imagine).
But this was no ordinary yamabushi training for me.
This time was special.
This was my fifth Akinomine, and with that comes something special. The third time around I got my Futodasuki Sash. This time around though, I was officially deemed a yamabushi Sendatsu Master by Dewa Sanyama Jinja.
It’s a pretty big deal.
You can become an ‘official’ yamabushi by completing only one Akinomine. That’s just one week on the mountains. But to become a Sendatsu takes a lot more commitment.
But to be honest, it does get easier.
It only took me 8 years (thanks in no small part to ‘Rona). Now that I’m a Sendatsu, I have Dewa Sanyama Jinja’s blessing to guide you on the mountains. Essentially, I can do whatever I want.
Well, within reason.
For the first time I managed to do the whole training without falling over. A small thing maybe, but a sign of how far I’ve come.
Also, I mentioned it in this video, but this time around really felt like a natural progression. This time around wasn’t the life-interrupting event it has been in the past. I just got on with it.
Almost like going to work.
My first time around was a huge event. You find yourself counting the days until you can get back to your “normal” life. This time though, I was trying my utmost to stay in the moment. I was counting the time I had left because I wanted to stay there3.
Huge difference.
The line between the sacred world and my “everyday life” (yamabushi training is also “everyday life”) had never felt thinner. And for that, I am extremely grateful. It’s as if I can call on my time in the mountains seemingly at will.
And you know what?
Now that I’m a Sendatsu,
I might just do that.
And help others on their path to blending mountains with the mundane.
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Nairiku (inland Yamagata) style. Soy sauce base with beef. Shonai’s is miso base with pork. To be honest, Nairiku’s is better.
There is a huge festival every year in autumn where they make a massive bowl of Imoni using a digger to stir it.
Except for the wanting to see my wife and family part, of course.
Congratulations Tim, what an amazing achievement. You are an inspiration!
I didn’t realise you had become Sendatsu! Congratulations Tim, what a commitment.