Greetings, dear listeners! Join us today for another captivating episode of "Cultural Chronicles," where we delve into the heart of Japan's artistic treasures. In this episode, we'll unravel the captivating world of Bunraku puppet theater, with its melodious ballads and intricate puppetry, followed by a stroll into the enchanting realm of Bonsai, the art of cultivating nature in miniature.
Bunraku - Strings of Emotion:
Our journey kicks off with Bunraku, a venerable puppet theater tradition that emerged in the 17th century. This enthralling form of art combines the rhythmic chanting of dramatic ballads, the graceful melody of a three-stringed lute known as the shamisen, and the masterful manipulation of puppets.
A Dance of Puppets and Emotions:
As Bunraku's curtains rise, the stage is set for an artistic symphony. Puppets, standing one to one and a half meters tall, take center stage. Unlike marionettes, these puppets are controlled by a principal puppeteer who holds and maneuvers the puppet's head and right arm, allowing the audience to witness the expressions up close.
Ties to Kabuki and Kanadehon Chushingura:
As threads intertwine, the world of Bunraku shares a connection with kabuki theater. A renowned masterpiece, "Kanadehon Chushingura," also graces the Bunraku stage. This poignant story of loyalty and vendetta resonates across genres, showcasing the enduring power of its narrative.
Bonsai - A Living Artwork:
Shifting gears, let's step into the serene world of Bonsai, where nature meets artistry. These miniaturized living landscapes, often centered around a pine tree, capture the essence of nature in a confined space. Delicate pruning and shaping with wire transform these trees into works of art, a testament to patience and craftsmanship.
An Art for All Ages:
Bonsai is not just a pastime; it's a legacy. Many exceptional bonsai are cared for by multiple generations, a living testament to the art's enduring allure. While it's traditionally embraced by the elderly, Bonsai's magnetic charm now attracts young enthusiasts from around the globe to Japan's nurturing embrace.
And there we have it—a glimpse into the multifaceted world of Bunraku puppetry and the captivating charm of Bonsai. These two artistic threads, each woven with history and meticulous craftsmanship, continue to captivate hearts and minds around the world. Thank you for joining us on this enriching journey. Until next time, keep exploring the vibrant tapestry of cultures that grace our world!
Konnichiwa, dear listeners, and welcome back to "Cultural Chronicles." Today, we're immersing ourselves in the captivating realm of traditional Japanese theater, as we explore the time-honored art forms of Noh and Kyogen. From the serene elegance of Noh to the comedic brilliance of Kyogen, get ready for a theatrical journey like no other.
Noh - A Glimpse into Elegance:
Our journey commences with Noh, a theater tradition that stands as the oldest existing professional theater in Japan. Originating in the 14th century, Noh is a fusion of musicality, dance, and drama that appears like a sacred ritual. It presents a profound Buddhist perspective on human existence and serves as a bridge between the realms of gods and men.
The Enigma of Noh Performances:
Noh performances are a captivating blend of elegance and mystique. Deliberate, highly formal movements characterize the actors' movements, who, notably, are exclusively male. Adorned in masks passed down through generations, they convey stories that transcend the boundaries of contemporary life, offering a glimpse into a timeless world.
The Harmonious Ensemble:
As the actors take center stage, they are harmoniously supported by a chorus, drums, and a flute, creating a symphony of sound that enhances the ethereal atmosphere of Noh. Today, a typical program often features two or three Noh plays interspersed with half-hour Kyogen plays.
Fushikaden - Beyond Noh:
Zeami, a master of Noh during the Muromachi period, left an indelible mark on the art form. His masterpiece, "Fushikaden," not only showcases Noh's perfection but delves into a profound depth that transcends its performing art nature. A passage from "Fushikaden" is etched into the hearts of many: "If it is hidden, it is the Flower."
Kyogen - Light and Laughter:
Now, let's pivot to Kyogen, a delightful contrast to the solemnity of Noh. As a form of comic drama performed between Noh plays, Kyogen draws inspiration from everyday life. Characters are rich with weaknesses, compassion, and humor, allowing for a relatable and humorous theatrical experience.
The Harmonious Duo:
While Noh envelopes us in a realm of profound beauty, Kyogen brings forth the lighter side of existence. Together, these two theater traditions complement each other in a harmonious dance that showcases the diverse dimensions of the human experience.
And there we have it—an insightful exploration into the enchanting worlds of Noh and Kyogen. From the reverent elegance of Noh to the joviality of Kyogen, these traditional Japanese theater forms offer a balanced spectrum of emotions. Thank you for joining us on this enlightening journey. Until next time, keep embracing the cultural tapestry of our world!
Welcome, dear listeners, to another captivating episode of "Cultural Chronicles." Today, we're stepping into the vibrant world of Japanese theater, exploring the enchanting triad of classical traditions: noh, bunraku, and kabuki. Get ready for an immersive journey into the heart of Japan's theatrical legacy!
Noh and Bunraku Overview:
Our theatrical odyssey begins with a glance at two of Japan's classical gems: noh and bunraku. Noh, a centuries-old tradition, melds music, dance, and acting to create an ethereal experience. Meanwhile, bunraku dazzles with its mesmerizing puppetry performances, where intricate puppets come to life in harmony with chant and shamisen.
Kabuki's Grand Entrance:
Now, let's turn our attention to the dynamic world of kabuki, a genre that stole the limelight in the early 17th century. Emerging as a traveling troupe's performance, kabuki drew audiences with its captivating blend of theater, dance, and song.
The Rise of Women Performers:
In its early days, kabuki featured a notable attraction: women performers. These talented entertainers delighted audiences with light theater, embodying both dance and comedic sketches. However, societal dynamics and the association with prostitution led to a ban on women's appearances.
The Era of Transformation:
But the curtain didn't close on kabuki. As the 18th century beckoned, the artform underwent a renaissance. Legendary figures like Chikamatsu Monzaemon and actors like Ichikawa Danjuro and Sakata Tojuro sparked a new wave of innovation, crafting a refined yet highly stylized form of acting.
The Theatrical Marvels of Kabuki:
Let's delve into the intricacies of the kabuki stage. A hallmark is the elevated hanamichi, a runway leading from the main stage to the rear. Trapdoors and a revolving stage add dynamism, allowing seamless scene transitions. Actors, adorned in striking kumadori makeup and vivid costumes, unleash dynamic gestures and the iconic mie pose.
Kabuki's Universal Appeal:
Kabuki might seem enigmatic, but its power transcends language barriers. Even first-time spectators can relish its dramatic allure, as the evocative performances and tales are universally captivating.
And there we have it, an enchanting voyage through Japan's classical theater traditions. Whether it's the soul-stirring melodies of noh, the puppetry mastery of bunraku, or the captivating drama of kabuki, Japan's rich theatrical heritage offers a treasure trove of experiences waiting to be explored. Thank you for joining us on this illuminating journey. Until next time, keep embracing the world's cultural tapestry!
Hello, fellow food enthusiasts! Welcome back to another intriguing episode of "Flavors Unwrapped." Today, we're diving deep into the fascinating world of umami, the fifth primary taste that has transformed the culinary landscape. Get ready to uncover the secrets behind this mouthwatering sensation and how it brings dishes to life.
Imagine a taste that leaves a harmonious symphony of flavors on your palate, bringing together salty, sour, sweet, and bitter elements. That taste is umami, a sensation that has joined the ranks of the basic tastes we experience in our food.
Our journey into umami's discovery begins with Dr. Kikunae Ikeda, a visionary chemist from Tokyo Imperial University. Dr. Ikeda sensed there was more to taste than just the existing four flavors. This curiosity led him to embark on experiments that would revolutionize our understanding of taste.
Through meticulous experimentation, Dr. Ikeda unveiled the presence of this mysterious fifth taste in ingredients like asparagus, cheese, tomatoes, meat, and kelp seaweed. In the year 1908, he made a groundbreaking revelation – that umami's irresistible deliciousness is owed to glutamic acid.
And so, the term "umami" was born, now universally recognized and celebrated across the culinary world. This discovery brought new depth to the art of cooking, enhancing the way flavors interact and elevate our dining experiences.
From Italian kitchens with their rich umami sources like mushrooms, tomatoes, and Parmesan cheese, to Chinese recipes using Chinese leeks, cabbage, and chicken soup, and finally, the umami-rich delicacies of Japan, including kelp seaweed, shiitake mushrooms, and dried bonito flakes (katsuobushi).
It's remarkable how umami has the power to transform individual ingredients into a symphony of taste, proving that the whole is truly greater than the sum of its parts.
And speaking of the whole experience, Japanese cuisine has mastered the art of engaging the "sixth sense" of flavor – beauty. Delicately presented dishes stimulate our senses beyond taste, awakening a deeper appreciation for both flavor and aesthetics.
So, whether you're savoring a classic Italian pasta, indulging in a hearty Chinese soup, or experiencing the intricate balance of flavors in Japanese dishes, remember that umami is the secret ingredient that binds them all.
That concludes today's episode of "Flavors Unwrapped." We hope you've enjoyed our exploration into the world of umami – the fifth taste sensation that bridges cultures and tantalizes taste buds. Until next time, keep savoring the incredible journey that is food.
Welcome, food enthusiasts, to another exciting episode of "Culinary Adventures." Today, we're diving into the world of bento, those delightful meals neatly packed in portable boxes. Join us as we explore the history, versatility, and cultural significance of bento in Japan and beyond.
Bento, originating from Japan, are more than just meals in boxes – they're a culinary art form. These convenient containers hold complete meals, often comprising rice, pickles, fish, meat, and an array of vegetables. The beauty of bento lies not only in its flavors but also in its visual appeal.
From disposable plastic to elegant lacquer, bento boxes come in a wide range of materials, accommodating different needs and preferences. What's common among them is the clever interior design that keeps the diverse dishes separate, maintaining their distinct flavors and textures.
One of the charming aspects of bento is its versatility. They can be lovingly prepared at home for school or work, or conveniently purchased from convenience stores. For travelers exploring Japan's scenic railways, "ekiben," bento sold at major train stations, offer a taste of local ingredients and seasonal delights.
Among the many types of bento, "makunouchi bento" stands out. This flavorful box often includes rice, pickles, and a variety of small bites, creating a symphony of tastes. Legend has it that the name "makunouchi" dates back to kabuki theater, where it was enjoyed during intermissions.
But it's not just the food that captures attention. Bento boxes themselves have become cultural icons. Cute, colorful boxes adorned with cartoon characters delight kids and adults alike, while elegant lacquer boxes showcase intricate traditional Japanese designs or modern European aesthetics.
The bento concept has transcended borders, capturing the hearts and taste buds of people around the world. In France, washoku bento-style meals have gained popularity, allowing diners to savor a diverse array of dishes in one sitting.
So whether you're looking for a quick, wholesome lunch, a taste of Japan's rich culinary heritage, or a delightful visual experience, bento boxes have it all. Join us as we unpack the secrets of these culinary treasures in today's mouthwatering journey into the world of bento.
That's a wrap for this episode of "Culinary Adventures." We hope you've enjoyed this exploration of bento – a box of culinary delights. Until next time, remember that a great meal isn't just about taste; it's also about the stories and experiences it brings to the table. Happy eating, everyone!
Welcome to today's episode of "Culinary Chronicles." and we're diving into the world of Japanese culinary craftsmanship. Today, we're going to explore the art of crafting sharp hocho, high-quality Japanese kitchen knives, and take a look at the fascinating world of plastic food replicas that adorn restaurant entrances across Japan.
Sharp hocho, also known as kitchen knives, have earned their place as the best in the world. Highly esteemed by professional chefs, they are prized for their ability to create clean and precise cuts. This level of precision is crucial when it comes to preparing ingredients such as vegetables, fish, and meat, particularly for the delicate art of slicing sashimi.
These knives are crafted with the same attention to detail as traditional Japanese swords, or katana. They are meticulously forged and sharpened on only one side of the blade, allowing for exceptionally precise cutting of even the softest ingredients, like fish, mushrooms, and tofu.
Whether in the hands of seasoned restaurant chefs or enthusiastic home cooks, these extremely sharp knives are essential tools. Their unparalleled quality is recognized by both professionals and amateurs alike.
And if you're a foreign visitor to Japan with an interest in cooking, you might find a hocho to be the perfect memento to bring back home.
Shifting gears a bit, let's talk about an intriguing aspect of Japanese restaurant culture—plastic food replicas. These lifelike models of ice cream parfaits, tempura, ramen bowls, and sushi creations are often displayed at the entrances of restaurants, enticing passersby to step in and indulge.
It's truly remarkable how these replicas look so convincing that it's hard to believe they're not real. If you're on the lookout for these authentic-looking replicas, you'll find the best selection on Kappabashi Street, located between Tokyo's Asakusa and Ueno districts.
Originally a hotspot for professional chefs, Kappabashi's appeal has expanded to include amateur cooks and tourists. From ice cream to sushi, these replicas offer a delightful visual feast, inviting everyone to explore the diverse world of Japanese cuisine.
That's it for today's episode of "Culinary Chronicles." We hope you enjoyed this journey through the mastery of hocho craftsmanship and the intriguing world of plastic food replicas. Until next time, happy cooking and exploring the vibrant flavors of Japan!
Wagyu beef comes from a special breed of cattle that's raised in Japan.
There are different types of Wagyu breeds, like Black-haired and Brown-haired.
These breeds are used to produce marbled meat.
Wagyu beef is highly prized for dishes like sukiyaki, shabu-shabu, and steak.
Generally, Wagyu beef is quite expensive.
In countries outside of Japan, a fake label "Wagyu" is sometimes used to inflate prices.
On the other hand,
Tsukudani is a food that spread among commoners in Edo due to its affordability and good shelf life.
Tsukudani is a type of preserved food.
It's slowly simmered in a sauce made from sugar, soy sauce, and mirin until most of the liquid evaporates.
The sauce gives it a sweet and salty taste.
Tsukudani can be made with small fish, tiny shellfish, vegetables, and seaweed like kelp.
Hey there, welcome to another episode of HOSHINOYA MADE IN JAPAN Radio! Today's show is all about the awesome world of curry rice, a true favorite here in Japan.
So, let's dive into the curry goodness. Imagine a plate of rice covered in this amazing curry sauce. In simple terms, it's often called "curry rice," "curry over rice," or "curry and rice" in English.
Now, what's in this magic sauce? Well, it's usually loaded with veggies like onions, carrots, and potatoes. And guess what? You can toss in beef, pork, chicken, scallops, shrimp - you name it, for some extra flavor.
History time: the British got curry from India and shared it with Japan. Later on, we also got different kinds of curry from India and Nepal, making our curry game strong.
Fast forward to the 1960s, that's when curry rice really hit the scene. Restaurants started serving it up, and even manufacturers started making the basic curry sauce, or roux, so you could enjoy it at home. Quick and easy curry, anyone?
Now, let's talk about those tasty extras. Ever heard of fukujinzuke and rakkyo? They're like curry's best friends. Fukujinzuke is a mix of seven veggies soaked in soy sauce, mirin, and sugar. Rakkyo is like a scallion soaked in sweet vinegar. These little flavor bombs are perfect with curry rice.
And curry is a total crowd-pleaser! Kids, adults - everyone loves it. It's like a superstar on the menu, especially for the guys out there.
And guess what? In the curry powder world, Japan is right behind India in second place.
So, that's the scoop on curry rice, a dish that's more than just food - it's a national treasure. Thanks for tuning in to HOSHINOYA MADE IN JAPAN Radio!
Sometimes, luckily, the mischievous wind flips up skirts, or when you suddenly look up, you might catch a peek of a woman's underwear while she's hanging laundry on the balcony.
In Japan, they call this "panchira."
Panchira is like the ultimate gift.
Think about happy moments, surprises in my life. Nothing combines shock and joy quite like panchira does.
The beauty of panchira is that it happens unexpectedly. I'm not at all expecting to catch a glimpse of someone's panties, and women surely aren't planning to show them.
It's a series of coincidences that come together and create a miracle.
If you're a guy, you'd get it – the value of seeing panties drops significantly when you see them in a "please, have a look" situation. (Still makes you happy though.)
Even top boxers say it, right?
"You can take a punch you know is coming. It's the ones you don't see that hit you the hardest." (Don't mix top boxers and panchira, though.)
What adds to the fleeting allure of panchira is that you can't stare at it for long.
Even if you come across this lucky sight, guys can't just gaze at it. You have to immediately look away, put on the "didn't see a thing" attitude, and then desperately try to remember the panties you briefly burned into your memory.
Ramen is a Japanese version of Chinese-style wheat noodles. However, ramen is a Japanese meal, firmly rooted in Japanese culture. This highly popular Japanese noodle dish comes in many varieties. The broth can be made from chicken or pork stock, with kelp (kombu), bonito flakes (katsuobushi), a kind of mushroom (shiitake), onions, miso, soy sauce and salt. The noodles can be thin, thick, twisted or straight. A bowl of ramen may be served with a slice of fish cake (kamaboko), dried laver (nori), pickled bamboo shoot (menma) and a slice of roast pork on top. For simple shoyu-flavor ramen, Tokyo ramen is well known. Kyushu is known for its tonkotsu ramen, which uses pork-bone broth. Hokkaido is known for its miso ramen. Many new types of ramen are being created to match different tastes in Japan and abroad. This evolution knows no end.Ramen cooks refer to ramen as “a full course meal in a bowl” and create ramen with great care and enthusiasm. Recently, dipping the noodles in a sauce before eating them has become popular.
You know, when you've got stuff you're supposed to do but you just don't feel like doing it, you end up super focused on other things, right?
What's up with that kind of focus though?
Like, take studying English for instance. You know you gotta do it, but you're not really in the mood. So, you end up watching random YouTube videos for like six straight hours, even if you're not all that interested in them.
It's clearly just avoiding the English study, and looking back, you can't even remember what those YouTube videos were about. It's not like you actually wanted to watch YouTube. It's just that you didn't want to study English.
Osechi ryori is special dishes prepared to celebrate the New Year. Originally it was prepared by New Year’s Eve(Omisoka). Therefore, no one had to spend time cooking during the first three days of the New Year. Each of the foods has some symbolic meaning. Some meanings are based on appearance and some are based on the sound of the word. Salted herring roe (kazunoko) represents prosperity and many children. Boiled and sweetened black soybeans (kuromame) are said to build a healthy body so that a person can work hard. Mamenihataraku means “work hard.” Kurikinton is a sweet confection made of chestnuts and sweet potato. Its bright yellow color symbolizes wealth. Fish rolled in kelp (kobumaki) suggests yorokobu, meaning “happiness” or “being pleased.” Steamed fish cake (kamaboko) colored red and white represents the rising sun of New Year’s Day. Seabream (tai) suggests omedetai, meaning “congratulations.” Osechi ryori is time-consuming to make. Now many families order the items or buy them at a department store. Some families select only a few favorites and skip the others. Nonetheless, even now, the spirits of many Japanese brighten when they hear “osechi” mentioned.
Kaiseki ryori is a highly refined style of traditional Japanese cuisine. It is served in fine Japanese inns and restaurants. The full-course meal is served in several stages. Each comes on a separate dish, with great attention given to appearance. There is a basic order. First there are appetizers, sashimi (sliced raw fish), suimono (clear soup), yakimono (grilled fish), mushimono (steamed food), nimono (simmered dishes) and some kind of aemono (cooked vegetables). Saké (nihonshu) may be served throughout this portion of the meal. The meal concludes with miso soup, tsukemono (Japanese-style pickles), and rice. At the very end there may be a Japanese sweet or some kind of fruit and green tea.
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Wagashi are traditional Japanese confections. They have distinctive ingredients. The main ingredient is an, a sweet paste made of beans, sugar and water. No dairy products or vegetable oils are used. No artificial flavors are added. No natural flavors are used if they have a strong aroma. Key characteristics of wagashi are their shapes, colors and names. Some wagashi are available throughout the year, but many are intended for a brief season only. They reflect the change of the seasons. For this reason, wagashi have long been a part of the formal tea ceremony.
Nori is an edible seaweed. It is called “laver” in English. It grows naturally on exposed shores and is cultivated in some places. It is either purplish red or green, but both varieties turn black when dried. Dried nori is made into letter-size sheets and packed into bundles for sale. Nori is toasted and used to wrap rice balls and roll sushi (makizushi). Nori is sometimes served with rice at breakfast. You use small strips of nori to wrap a bite of rice. It can also be wrapped around pieces of mochi.
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Japanese pickles (tsukemono) are mostly made from vegetables. The base for pickles can be salt, rice bran (nuka), miso or vinegar. Turnip, eggplant, cucumber and daikon radish are commonly pickled vegetables. Lightly pickled radish (asazuke) is pickled in salt and ready to eat in just two or three hours. Pickled plums (umeboshi) take at least several weeks. Takuan, made from Japanese white radish (daikon), takes three to seven months. Tsukemono is considered an essential part of a meal.
In the past, each household made its own pickles, handing down special recipes from mother to daughter.
Nowadays, although the tradition survives, people also like buying their pickles at the supermarket.
Tofu is known around the world as “tofu.”
First, soy milk is made by soaking and grinding soybeans in water and then boiling and straining the juice. Then by adding nigari, it thickens into tofu. This is made in large blocks and sliced into small portions for sale. The main two types are momendofu and kinugoshidofu. The first type is standard.
The second type is finer in texture and commonly used in summer dishes. Almost all varities of tofu are delicious and nutritious. Tofu is a common ingredient in miso soup. It is also served in nabemono, one-pot dishes cooked in a pot of broth. It is served warm in winter in the form of yudofu. In the summer, it is served cold as hiyayakko.
Tofu is said to have been introduced to Japan in the Nara period. In the beginning, tofu was a luxury food. In the Muromachi period, it came to be found in records of Kyoto temples and shrines.
In making good tofu, good clear water is essential. The reason why there are so many well-known yudofu and yuba shops in Kyoto today is probably because there are so many temples and because the city has an abundant supply of groundwater.
Soy sauce and bean paste are two basic flavorings of Japanese cuisine. Both are made from soybeans. Soy sauce (shoyu) is made by fermenting soybeans with water, salt, and yeast Soy sauce is used in cooking and as a condiment when food is served. Miso is made by mixing steamed, mashed soybeans with salt and yeast (koji), a fermenting agent. Koji is made by adding kojikin to different types of grains. Kome miso is made with rice koji. Mugi miso is made with barley. The mixture is aged in large wooden barrels. Miso varies in color from a golden yellow to a dark brownish red. It also varies in saltiness, consistency and aroma. It is of course used in making miso soup. It is also used in cooking or marinating fish. Miso is also used in making pickled vegetables (tsukemono). Miso originally came from China and was used as medicine among the nobility. In the Kamakura period, the custom of having “one soup and one dish” became common among the warrior class. As a result, miso soup became common. If asked to make a list of “good old home cooking,” most Japanese would put miso soup at the top of the list.
Many kinds of noodles are made from buckwheat flour. Usually some wheat flour is added. In kakesoba the noodles are served in a delicious brothwith finely sliced long onions (naganegi) on top. In zarusoba the noodles are boiled and then served cold on a thin bamboo mat. The noodles are dipped into a dipping sauce with condiments like naganegi and wasabi paste. Like spaghetti, the noodles can be made just before cooking (teuchisoba) or dried and stored. Buckwheat is nutritious because it has protein and vitamin B. The plant grows in cold mountain areas. These noodles are particularly good in prefectures like Nagano and Yamagata. In Tokyo, the sophisticated way to enjoy noodles at a soba shop is to have something to eat and have a bit of saké before enjoying the soba itself. Good soba shops offer delicious side dishes including rolled Japanese-style omelette, slices of fish cake with wasabi (itawasa) and tempura. If one drinks saké, the graceful way is to stay within a limit of two and a half go.
(1 go = 180 ml) of saké.
Sushi is vinegared rice combined with ingredients such as raw fish, shellfish or cooked egg. There are four basic types of sushi. Nigirizushi is made of a small handful of sushi rice with a bit of wasabi and a slice of raw fish on top. It is also called Edomaezushi. Instead of fish, it may have octopus (tako), shrimp(ebi), salmon roe (ikura), sea urchin (uni), or squid.
To eat it, dip it lightly in soy sauce. Eat it in one mouthful. Makizushi, rolled sushi, is rolled into a cylinder. Common fillings include raw tuna and cucumber. The outside is a sheet of toasted nori. Chirashizushi is sushi rice served in a bowl. It comes in two types. One has seafood, vegetables and sliced omelet on top of the vinegared rice. The other type has the vinegared rice and other ingredients all mixed together with shredded omelet on top. Oshizushi, “pressed” sushi, is a specialty from the Kansai region. Marinated seafood and vinegared rice are pressed into a box-like wooden mold. Then it is cut into bite-sized pieces for serving. In Japanese culture, a person who can skillfully eat and take pleasure in sushi made from ingredients in season is said to be a sophisticated, stylish person.
In the Japanese diet, rice, not wheat or potatoes, is the main source of carbohydrates.
Rice has less protein than wheat, but the protein quality is higher.
Rice is usually boiled and eaten plain.
It is served in bento and meals at the table.
Japanese rice is mediumgrain rice, so the grains stick together, and it is easier to eat with chopsticks (hashi) than a fork or spoon.
It can be formed into rice balls (omusubi).
Omusubi can have salted salmon flakes or pickled plum in the middle.
It is then wrapped with a strip of seaweed (nori).
Cooked glutinous rice can also be pounded into mochi.
Mochi is a kind of rice dough that is eaten especially at New Year’s.
Rice is also made into a rice cracker called sembei.
Glutinous rice can be cooked with azuki beans to make red rice with beans (sekihan).
This is usually served to celebrate life events.
Needless to say, rice is extremely important to the Japanese.
Rosanjin Kitaoji, a Japanese artist known as a gourmet, wrote,
“Rice is the most important part of a meal
….A cook who does not know how to cook rice is not a first-class chef.”
(Quoted from Okome no Hanashi)
Welcome, dear listeners, to a captivating journey into the world of saké, a beverage that's not just a drink, but a reflection of Japanese craftsmanship and culture. In this audio program, we'll immerse ourselves in the art of saké brewing, its rich history, and the traditions that surround it.
Picture this: Saké, brewed from fermented rice, a delicate dance of flavors and techniques that has been perfected over centuries.
Known as nihonshu, or sometimes seishu – the "Japanese liquor" and "pure liquor," respectively – saké is a testament to the intricate balance of simplicity and sophistication.
Its creation is a symphony of ingredients – steamed rice, yeast, komekoji, and water. Komekoji, a magical element, is steamed rice fermented with koji yeast, a catalyst that transforms the ordinary into the extraordinary.
These components, lovingly mixed, embark on a journey of fermentation, evolving through stages of maturity that can span several months.
And then, the moment arrives. The mixture is pressed, its essence captured, filtered, and bottled, ready to be savored.
A typical saké carries an alcohol content of around 16%, but within this spectrum lies a world of variety and distinction.
The pinnacle of quality is daiginjoshu, a type of saké that's meticulously crafted from highly polished rice, resulting in a gentle, refined flavor.
There's junmaishu, a pure rice saké, untouched by added alcohol, presenting a full-bodied taste that resonates with its simplicity.
Now, let's step into the ritual. Saké can be enjoyed warm, poured from a saké decanter, or tokkuri, into small cups, or sakazuki.
In the heart of tradition, pouring saké for one another is an act of connection, a gesture that transcends mere libation.
In our modern era, chilled saké has found its place, an exquisite companion to Japanese cuisine and a global palate.
The history of saké reaches back to the Yayoi period, a legacy that has been refined and cherished.
The artisans behind this art, known as toji, have honed their craft through generations, with the brewing method we know today taking root during the Edo period.
And now, the allure of nihonshu reaches far beyond Japan's shores. The exquisite taste of saké is appreciated worldwide, under the universal banner of its Japanese name.
As we conclude this sonic voyage into the realm of saké, remember that each sip is a story, each bottle a chapter in the legacy of a culture that's as ancient as it is ever-evolving.
Thank you for joining us. Kanpai, to the spirit of saké, to tradition, and to the boundless journey of taste and experience.
