Food and Culture in Japan


Japanese Food Culture and Festivals

Second Life

Quotes taken from: http://www.savoryjapan.com/learn/culture/festivals/

What is your favorite kind of Japanese food?

Food in Japan is greatly affected by location – Japan is surrounded by the ocean, so a very common food is fish. Rice is a staple food, grown locally in huge rice fields. Though rice is the stable food, many kinds of noodles, such as udon, soba, and ramen, are also common.

On an interesting note, it was only in 2013 that UNESCO declared the traditional food cultures of Japan, known as washoku, as an Intangible Cultural Heritage. In other words, they only recognized it as something deserving to be preserved in order to keep the culture alive last year.

But, something that I didn’t know, was when Buddhism came to Japan in the 6th century, it became taboo to eat all flesh of animals and/or fowl. Because of this, the vegetarian style of cooking known as shojin ryori introduced soy sauce (shoyu), miso, tofu, and other products made from soybeans to replace the animal products. Also coming from the zen buddhist tradition is the well-known simple and elegant display of the food that we still see today and I’ll describe a bit below.

TEA CEREMONY

The sado, or tea ceremony, is highly ritualized and greatly influenced by Zen buddhism. The type of tea is a green tea known as matcha, which is powdered tea leaves. I won’t go in to all the details, even I don’t know them, but be sure that each movement is highly learned if it is done properly.

CHAKAISEKI RYORI

This is one of three basic styles of Japanese cooking, which we will cover all three today. This one in particular is served during a tea ceremony. The foods served are fresh, seasonal, and usually local, and are prepared without decoration. The meal is then followed by the tea ceremony.

HONZEN RYORI

In this style of Japanese cooking the food is served carefully arranged on legged trays, as it would have been to the nobility during the Heian period (794-1185) when this style emerged.

The menu usually consists of a soup with three types of side dishes such as sashimi (raw seafood), yakimono (broiled fowl or fish), and nimono (simmered veggies or meats). This is the minimum serving, sometimes they can be as large as three soups and eleven side dishes. It is important to ensure that foods of similar tastes are not served together.

It is particularly important when attending a meal of this style to follow proper etiquette, most importantly eating a bit of rice before passing from one dish to another.

KAISEKI RYORI

Kaiseki ryori is regarded as Japan’s most exquisite culinary refinement. This is a multi-course dinner consisting mainly of vegetables and fish with a seasoning base of seaweed and mushrooms, the dishes are characterized by their refined flavour.

There are two kinds of kaiseki ryori’s. The first is a set menu served on an individual tray. The other is the meal served before a ceremonial tea, known as cha-kaiseki.

The courses served in this style consist of the following:

Appetizers: sweet alcohol or local alcohol and bite-sized appetizers.

Main courses: soup, sashimi (raw fish), nimono (boiled vegetables, meat, or seafood in a mix of soy sauce, sweet cooking sake, and sugar), yakimono (grilled fish or meat), agemono (tempura – deep fried seafood and vegetables), mushimono (which is exactly what it sounds like…lol…a steamed dish. The most popular is chawanmushi, a savory egg custard flavored with fish stock with mushrooms, chicken, ginko nuts and seafood), and sunomono (vegetables and seafood in a vinegar based sauce).

The next set is called Shokuji, which we don’t typically do in western cultures, but it consists of rice, miso soup and pickles (tsukemono).

Dessert: can be anything sweet but is typically made up of local or seasonal fresh fruit or sorbet.

HOLIDAYS

Ochogatsu, or New Years, isn’t the best time to visit Japan since all the shops and restaurants are closed between Dec 28 and Jan 3. The time is spent in temples and shrines and with family. The chopsticks used during this time are pointed on both sides so the gods can partake in the feast of osechi-ryori. This is a dish of predominately vegetables with grilled fish, served in special boxes called jubako which resemble bento boxes. Many dishes can be served, so I’ll only name a few. They all have special meaning with regards to the New Year. Daidai, “from generation to generation,” is a bitter orange which symbolizes the wish for children in the New Year. Kamaboko is a broiled fish cake arranged in rows or patterns which resemble the Japanese rising sun. Konbu is a type of seaweed which is associated with the word yorokobu, meaning “joy,” and is used for wishing for joy in the new year. Ebi is skewered prawns cooked with sake and soy sauce and it symbolizes a wish for a long-life, symbolizing a long beard and bent waist.

Hina Matsuri, or Girl’s Day, is celebrated on the third of March. The most stunning thing about it is the heirloom dolls that are display, and promptly taken down on the fourth since they are thought to delay the girls’ marriage if they are left on display too long. These dolls the caretakers of the girls’ health and happiness, warding off bad luck and bringing in good fortune. This is probably my favourite festival food wise, because they get mochi! Hishimochi are lovely, diamond-shaped mochi (rice cakes) with pink, white and green layers. Pink represents plum blossoms, in season in late February and early March. White represents the snow of the waning winter, while green represents the new, fresh growth of early spring. They also get sake, or rice wine. Shiro-zake is the first variety of sake of the year, available in early spring. White, unfiltered and sweet, it came to be associated with girls, (and thus, the festival) even though women did not necessarily drink sake in the old days. The pure-white color of the sake also compliments the pink of the plum blossoms. Red (or pink) and white also signify happiness and good fortune, and are often displayed during festivals. The next treat they get to indulge in is hina arare. Hina arare are small, blossom or snowflake-like pink, white and green balls of crunchy puffed rice, sometimes sweetened with sugar. In the old days, arare were made of leftover mochi from the Oshogatsu (New Year’s) festival celebration, and therefore, were often enjoyed during girl’s day. This thrifty and creative use of materials also came to symbolize the desirable qualities of a good wife.

The Sakura festival is the world-renowned cherry blossom festival between the end of March and early April (depending on when they blossom). I was going to try to explain this phenomenon myself, but I found this quote and it’s just perfect, ” I had thought it was sentimental hype until I found myself in Kyoto one year during the height of cherry blossom season. The city was awash in pink; enveloping me and everyone around me with their delicate fragrance; the petals falling, fluttering like gentle rain on the sidewalks and onto the hair of young women in their sakura-patterned kimonos. Since then, I haven’t missed a single season.” The season is a time of change, a gentle reminder that the harsh winter is over. It reminds us of the fleeting nature of reality, a prominent Buddhist belief. Hanami bento is a homemade dish that most people take to the viewing of the blossoms and accompanying parties. These boxes include seasonal grilled fish and spring vegetables, rice with vegetables cut into the delicate shape of sakura petals, green yomogimochi (spring herb dumplings) and kamaboko (fish cakes) with pink designs.

A poem about the Sakura flowers:

“The Sakura Flower

I watch the lovers walk hand in hand, and feel sad that I will not live long enough to do the same.

The sadness pulls me down, I sway, I lean, I can feel the wind pulling on me.

Eventually it succeeds and I drift slowly towards the ground.

I fear the landing, the eventual end that I know will come.

I remember all the beautiful people I saw in my lifetime;
All the lovers, all the friends, and I regret that I will not see them again.

But, rejoice!, next year, I will have been born again, and will watch, perched from my high branches, learning the ways of love.”

I found this lovely story for you, for our journey to the next festival…

“You’re in a roji (“dewy path”, a small Japanese tea garden) on your way to your friend’s tea house. As you mindfully step on granite stones freshly splashed with water for your arrival, you notice that the stone lanterns, lit for the evening, are shining a little more brightly than usual. You peer inside of one of them, and notice an extra candle.

However, as you round a bamboo fence, the tiny and simple thatched roof teahouse comes into view, and you notice that the windows are dark, and find this a just a little odd. The tea house roof is so low that you have to lower your head as you enter the genkan. Despite your quiet arrival, your host welcomes you, opening the small shoji door for you to enter the four mat tearoom. In the dim natural light, you see the tokonoma, where a scroll painting of a moon, barley visible against the palest grey sky, and a bold arrangement of pampas grass and autumn flowers are displayed. It’s grown chilly in recent days, so you’re happy when your host invites you to sit close to the coals as he prepares the kettle for tea.

The light begins to grow brighter to the east, and you look out of the open shoji doors to see the moon, barely visible at first, rising past the trees in the distance. The sky is cloudless and the air, clear, rendering the outline of the moon in crisp detail. As the moon appears, impossibly huge and dazzling orange, you take a deep breath and your heart fills with joy. As the moon scatters golden reflections on the garden pond below, you watch, speechless, as it rises, past the sweeping branches of the pines.”

Can you guess what festival this is representing?

It’s o-tsukimi, the harvest moon festival! This usually falls in the middle of October, on the full moon.

“Autumn flowers and susuki (pampas grass, which is at its tallest and most beautiful at this time), are displayed, and kabocha (pumpkin), chestnuts, satoimo (taro potato) and tsukimi dango (small white rice dumplings, piled high on a tray), are offered to the moon in the family alter. The dumplings were traditionally thought to bring happiness and good health, and the offering is not only for the moon’s beauty, but an expression of gratitude for the autumn harvest.”

It is tradition to write poems to the moon. Shall we give it a try?

This past year I wrote one while bathing on a river under the local harvest moon:

Harvest Moon

By way of night creation is born,
Spontaneously, energy emerges
Riding the back of a turtle.

Like a monk on a mountaintop
He leaves the shattered cage
Emerging into silence.

Birds stir into flight,
the miraged man
Bathing them in orange light

Giants grasp at him,
Longing for a taste of his grace.
Smiling, he eludes them.

All the creatures yearn,
They ask, “how can energy
Be so still?”

That is all for today! Phew! Any comments or questions?

May Your Pen Grace The Page


This poem below is by a very talented, Australian slam poet, Luka Lesson. I highly suggest browsing around his site. I also suggest that when reading this poem, you read it aloud. Thanks to Anamaria Verlaine for introducing to me to this poet last night, at her poetry event at The Pixel Bean.

May Your Pen Grace The Page.

May your pen grace the page at the same pace as your brain

May your grey matter from now on no longer be grey

May you mean every word that you say

And may writing your rhymes be the way that you pray

 

Get up, Step up, never let up

Get your setup set up

Get recording, get stories pouring

Ignoring your calling and calling you ‘boring’ is boring

You need to be touring

What are you doing? You’re basically stewing

No space for day dreaming

No place for that feeling

No place for pacing the building or facing the ceiling

There’s no way that it is dealing

Your brain it is stealing

And there’ll be no change to you

And there’ll never be any change to that ceiling

 

I’m basically feeling that art isn’t hard

What’s hard is your heart

And it starts in the past, but the past’s in the past

So love who you are

Pass a rush of blood until your arteries blast

And let the blood rush to your arm and let your artistry start

 

May your pen express upon the page every feeling you’re in

May your white page – Yang

Love your black pen – Yin

May the ball in your ball point roll ‘cause that’s the point of the ball

And if we can’t make our points then what’s the point of it all?

May the lead in your lead-pencil lead you astray

We spell it L-E-A-D ‘cause we’ve made leaders this way

I know it’s hard but easy to say but I mean what I say when I say

“Mean what you say”

 

Potentially my pencil be the deftest thing you’ve ever seen

Adept at expressing everything that you’ve never seen

Especially when you question me

My pencil, man she gets to me

She comes to me and comforts me and takes me out to lunch you see

We have a cup of coffee, before I know it she’s on top of me

She rocking and she’s rolling me

We’re touching uncontrollably

She likes to switch the roles on me

I think I writing with her

But she it writing with me

Its my life as I desire to be

It’s only right that she’s my wife 2B

 

She takes me to her bed of white

We try it in the dead of night

Pages till we get it right

We make love between the sheets

 

May your pen grace the page at the same pace as your brain

May your grey matter from now on no longer be grey

May you mean every word that you say

And may writing our rhymes be the way that we pray

Campfire Stories at E&S March 16


Today we had an open mic event, only hardly anyone read. I did most of the reading for an hour and a half. But, that’s ok! Everyone enjoyed it anyway! (Or so they said)

Here’s a list of the poems I read, and some links people shared. (In no particular order)

  • “Rampion” by Catherynne M. Valente
  • “Atlantis” by Caitlin R. Kiernan
  • “Another Rehearsal for Morning” by Joseph Massey
  • “Thinking of Work” by James Shea
  • “Where the Sidewalk Ends” by Shel Silverstein
  • “If You Forget Me” by Pablo Neruda
  • “Transverse Love” by Peter Chiykowski
  • “Dust to Dust” by A.E. Weber
  • “Anecdote of the Squid” by Robert Bringhurst
  • “These Poems, She Said” by Robert Bringhurst
  • “Dream-Land” by Edgar Allan Poe
  • “Picture Puzzle Piece” by Shel Silverstein
  • “Tryin’ On Clothes” by Shel Silverstein

Here is a link to some Karin Boye poems that were brought up in the discussion – translated into English.

This blog post is one that was read from by a guest.

This video is of a french poem by Brassens, “Ballade Des Dames Du Temps Jadis”. I have no idea what it means in English, so feel free to translate if you want to!

And, I think that’s it…There were some other poems read in other languages, but I don’t know the title and author name’s were.

Poetry


I meant to make a post about which poems I’ve been reading at the events. So, here is my list. Please do check out the poets, they are all very talented.

  • “Where the Sidewalk Ends” by Shel Silverstein
  • “There is Another Sky” by Emily Dickinson
  • “A Girl” by Ezra Pound
  • “If You Forget Me” by Pablo Neruda
  • “Phenomenal Woman” by Maya Angelou
  • “Eating Poetry” by Mark Strand
  • “Hyper-” by Mark Strand
  • “Piano” by D.H. Lawrence
  • “Transverse Love” by Peter Chiykowski
  • “Dust to Dust” by A.E. Weber
  • “Sun” by D.H. Lawrence

Among various others, I’ve heard a few poems that are just fantastic by in-world poets. One I want to point out is Buttermilk Panecek, with his poem, “I Met A Man In The Desert.” Every time he’s read that poem I get shivers. If you can catch him at a reading, you can hopefully hear it.

The poetry events in SL are just great. There’s always good attendance and the poets, and those interested, are just fantastic people. I definitely suggest checking it out. Also, if you are interested in events going on, IM Klannex and ask for a copy of the Apple Poetry Magazine.