Shinran+Challenge

=**Title: Shinran Survivor Challenge**=

Objective:

 * To experience some of the aspects of Medieval Japanese Buddhist practices.
 * To experience some aspects of Shinran's life at Mt. Hiei

Materials:

 * Written Directions Sheet [[file:shinran-challenge.pdf]]
 * Scoresheet [[file:scoresheet.pdf]]
 * Lapcard (for Amida Doso event) [[file:lapcard.pdf]]
 * Station Signs (for Amida Doso event and the Okayu Relay event) [[file:station_signs.pdf]]
 * Awards [[file:award.pdf]]
 * Paper bowls (for the Okayu Relay event)
 * Okayu (prepare ahead of time and bring back to room temperature)
 * Serving ladles (make sure that they are the same size)
 * Large buckets
 * Towels (paper or othersize)
 * Mop & bucket (for cleaning spills)

Preparation:

 * Decide on number of students per team. I usually try to have 4 or 5 teams from 20 students.
 * Print out sufficient Directions Sheet & Score sheets for each team.
 * Prepare the area that you are going to use (gym) for the events.
 * Station Signs on chairs or wall for the Okayu and Doso events
 * Seats for the eating area, tables for the paper bowls and the okayu serving station
 * Prepare buckets of water 1 or 2 bucket per 4 students

Method:
This is a lesson presented as a competitive activity similar to the show Survivor (which was popular when this lesson was created). Most of the instructions are written on the Written Directions sheet.
 * 1) Opening Gassho
 * 2) Welcome and instructions
 * 3) Zazen
 * 4) Okayu Relay
 * 5) Mizu Shugyo
 * 6) Amida Doso
 * 7) "Awards" Ceremony
 * 8) Closing Gassho

Evaluation:

 * During the Awards Ceremony, review the events that they have endured and how Shinran Shonin must have endured that and more.

Note:

 * I always announce that the winning team will get a prize. But the whole point is to survive, so I always give everyone an certificate.
 * This takes a LOT of people to stage and do.
 * Make sure that the servers for the Okayu event gives roughly the same amount to each student.
 * Here is a recipe for Okayu (if you do not have one handy)


 * 1) Soak 1/2 cup rice in 3 cups water for 30 minutes
 * 2) Bring to boil over medium heat
 * 3) Turn heat to low and simmer 30 minutes
 * 4) Add pinch of salt before serving. This makes 2 servings (1 cup) of Okayu

Traditionally, pickled plum, scallions, tsukudane are served on the side, but for the event, please do not add anything.

Author:
Mas Nishimura, nish221@gmail.com San Jose Buddhist Church Betsuin, 2007 ||