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Jinashi Shakuhachi Making Workshop with Yamaguchi Shugetsu @ Bamboo-In
June 16-17, 2007

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On June 16 and 17, we held the 3rd annual jinashi shakuhachi making workshop at Bamboo-In, Madeira Park, BC, Canada with the guest teacher being Yamaguchi Shugetsu, master maker from Nara, Japan.

This was by far the most interesting workshop on shakuhachi construcution we've had so far. Yamaguchi Shugetsu is a craftsman of the highest caliber, as well as a perfectionist. Therefore, he has a very high standard for the flutes he makes. So to have him come and share with us his methods of construction with a group of non-professionals was quite special.

This was Yamaguchi's first trip to Canada and we did our best to make him feel at home.

The weeks before the workshop are always so stressful as there is so much to prepare for and there are so many unknowns. Murai-san was originally supposed to head the workshop this year, but he contracted pneumonia so had to cancel last minute. So I asked Atsuya Okuda if he could lead the workshop, but he said he was too busy to do it. Then I asked Yamaguchi Shugetsu and he immediately agreed to come and teach. Frankly, I was doubtful that he would come, as he has never taught shakuhachi making to anyone and is normally very guarded about his methods of construction. So when he agreed, I was quite overjoyed.

Yamguchi Shugetsu working

But it was even more of a lovely surprise to discover how gentle, kind, considerate, and generous Yamaguchi was in person.

Participants came from Seattle, Edmonton, Illinois, Japan, Victoria, New York, and of course Vancouver.

Most everyone stayed at the Sunshine Zen temple, but some stayed at the Pender Harbour Resort as well as the Sunshine Coast Resort.

Here is what we studied at the workshop:

1. Tameru (Bamboo Bending)

2. Neko/kabu yasuri gake (root end formation)

3. Utaguchi kiru (cutting the blowing edge)

4. Fushi Nuki (node extraction)

5. Te-ana (making the finger holes)

6. Choritsu (Tuning)

7. Kabu Migaki (root end polishing)

Leland Jones looking up the bore

For the workshop, we made three bending tools, bought a few more burners, and more tools for people to use.

This workshop, I'd have to say, was characterized by refinement, concentration, and intensity. It was very balanced in that everyone got a lot of hands on work done on their flutes, but Yamaguchi amazingly found time to guide and instruct everyone equally so that everyone went home with a flute they could cherish.

Jane Kilthau working on two flutes

But the one who kept us all really happy and satisfied was Sandra, who prepared mind-blowing, gourmet meals all around the clock, catering to everyone's particular preferences. Her meals alone were worth the price of the workshop! Incredible job, to say the least!

This was the menu:

June 16

Breakfast 8am

Blueberry Oatmeal Muffins

Banana Bread

Fruit Salad

Rosewater Fruit Salad

Yogurt

Homemade Granola

Lunch 12pm

Carrot Ginger Soup

Hummus with Roasted Eggplant

Dolmades

Assortment of Sliced Meat, Cheese, Olives

Sweet Corn & Tomato Salad w/ Fresh Cilantro

Red Cabbage & Napa Cabbage Salad with Roast Pecans & Dried Cherries

Quiche Lorraine

Red Capsicum & Artichoke Strudel

Beer & Wine

Dessert: Tiramisu & Citrus squares

Dinner 6pm

Baguette

Marinated Mushrooms

Cauliflower with White Bean, Belgium Endives & Feta

Assortment of Meat, Cheese, Olives

Mixed Greens w/ Balsamic Vinegar

Baked Sweet & Purple Potatoes with RosemarySweet & Sour Chicken Wings

Beer & Wine

Dessert: Cheesecake w/ Strawberry Sauce

June 17

Breakfast 8am

Tea Biscuits with Flax

Fig & Date Bread

Fruit Salad

Yogurt

Homemade Granola

Lunch 12pm

Artichoke Tapenade

Olive, Feta & Sundried Tomato Tapenade

Pickled Asparagus

Green Salad with Balsamic Dressing

Assortment of Meat, Cheese, Olives

Banana Black Bean Empanada

Beer & Wine

Dessert: Brownie & Blackberry Tart

Dinner 3pm-6pm

Sweet & Sour Cucumber w/ Dill

Assortment of Meat, Cheese, Olives

Proscuitto Wraps w/ Basil, Roma Tomatoes, & Mozzarella

Warm Citrus Seafood Salad with Sea Asparagus

Smoked Salmon with Red Onion & Capers

Onigiri

Kalbi

Beer & Wine

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Deep thanks goes to Murai Eigoro for sending us bamboo for the workshop. Our prayers go out to him for a quick recovery. And BIG thanks as well to Koji Matsunobu for his translating; Bill Buitendyk and Anne Lempfert and her brother Klauss for helping us put up the tent; and Peter Smith and Hugh Barclay for helping us take it down!

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Next year Yamaguchi will return to share  his knowledge again. And of course we are going to Japan again to visit his workshop in Nara in November and to harvest bamboo in Kumamoto and Nagano. Those interested in joining this wonderful experience, let me know as soon as possible as the maximum # of pilgrims for this trip is 8 and space is almost full. Go here for more information. You can read about our last trip here.