Drawing the bow

Kyudo, the way of the bow, is an art that grew out of the various samurai fighting techniques in Feudal Japan. Practitioners begin by visualizing how they will achieve their shots and perofrming the shooting motions without a bow. Afterwards they start to shootat a specially designed target called a makiwaraya, which is shot at close range. Then they can move on to shooting at targets from varying distances. The yumi used in kyudo is probably one of the largest bows in the world. They often exceed 2 meters, and are made from wood, bamboo, and leather using a method that has not changed in centuries. A kyudo practitioner dresses traditionally with a yugake glove made of on their right hand, the hardened thumb groove as an aid at drawing the string.

Modern kyudo is practiced primarily as a method of physical, moral, and spiritual development. It has been heavily influenced by Zen Buddhism, and this shows in how important the preparation for the shot is to the art. It is said of kyudo that the combination of the three elements of truth, beauty, and goodness forms a perfect shot. In the competitive sport of Kyudo hitting the target is not the only focus; the archer’s form may be judged as well. The act of drawing the bow and launching the arrow in the air seems simple to the uninitiated, but it requires countless repetititions and practice to attain that effortless grace.

There are around half a million kyudo practitioners in Japan, and a few schools have also sprung up in American and Europe. This meditative martial art have gained enthusiasts who enjoy the calm, reflective nature of the bow.

[tags]bow, kyudo, arrow, japan[/tags]

Enlivening the palate with wasabi

What would sushi or sashimi be without a dab of wasabi to add its special tang to the palate? The pure and clean pungency of wasabi goes very well with fresh fish, though it can also be used in other dishes like buckwheat noodles. Wasabi’s spiciness is different from chili pepper because it doesn’t linger on the tongue. Instead, you feel a burning heat spread from your mouth to your nose before quickly clearing away.

The wasabi rhizome is the source of that pungent spice we all know best. It takes eighteen months for to reach maturit and needs constant flowing water, shade, and a mild climate. It grows best in Izu, Nagano and Shizuoka, the place where wasabi cultivation began. Harvested roots can be bought in the market either pickled or fresh. The flavor of fresh wasabi paste prepared from these roots cannot be matched by commercially available ones. To make this paste, the roots are washed and the black bumps from its skin are removed. The thicker end is then rubbed against a metal or sharkskin oroshigane - a grater. The newly-grated, creamy wasabi is then gathered into a ball and left to sit for a few minutes to improve the flavor. Its flavor evaporates if it’s exposed in the air for too long, so sushi chefs put it in between the topping and the rice to preserve the taste. The best way to eat it is to spread a little bit of wasabi on top of the fish and dip the other side into the soy sauce, keeping their flavors separate.

Chances are the wasabi paste served at the side of that sashimi platter is not true wasabi at all. Because real wasabi is so difficult to cultivate, an imitation made up of Western horseradish, mustard, and green food coloring was created to meet the demands for it. This usually comes in a powder ready to be mixed with water to form a paste, or in a small tube around the size of a travel toothpaste. But whether pickled, fresh, or grated, wasabi’s unique taste will surely enliven the dishes on the the table.

[tags]Japan, wasabi[/tags]

Wrapping the Japanese Way

Furoshiki are large square pieces of cloth made of silk, cotton, or other materials and are used to wrap, store, or carry things. Because of their brilliant colors and patterns, using furoshiki to wrap gifts have evolved into an artform of its own. The name comes from the custom of wrapping clothes in such a cloth in baths during the 17th century. Its size can vary from the small fukusa used in tea ceremonies and to wrap small, delicate items like letters, to large ones that can hold a futon in. Even hard to carry objects like watermelons or wine bottles can be quickly wrapped up in a furoshiki in a stylish way. There are many ways to fold, tie, and knot a furoshiki depending on the size and shape of your items. If you’ve never used a furoshiki before it might take a few tries to get it just right - not too loose, nor too bulky. Furoshiki are versatile; they can be reused over and over again, and once your done you can fold it away until the next time you need them. Because of this the Japanese government is trying to revive the use of furoshiki instead of plastic bags due to the impact they have to environmental pollution.

Today, furoshiki are most often used during weddings and funerals. Couples getting married in a traditional Japanese ceremony use furoshiki to wrap their presents for their wedding guests, and the knot holding it together represents the strong bond between the two families. Though furoshiki are often decorated with traditional patterns and symbols, the new trend of using them for interior designs had increased the colors and patterns to pick and choose from. Large furoshiki make brilliant tablecloths, while smaller ones can be used to “wrap” pillows. Furoshiki devotees can be inventive in folding a furoshiki to display the to advantage. So far I’ve only learned a few of the basic tricks to wrap boxes and bottles, but I’m planning to add more to my repertoire in the days to come.

[tags]furoshiki, japan[/tags]

Entertaining cosplay

The chances are high you’ll meet them if you go to an anime or gaming convention. People dress up as characters from a game, anime, or manga, and wow the crowd with their in-character acting and poses. And that’s when they’re off the stage. Once they’re on, they perform - through skits, song and dance.

But cosplay isn’t limited to conventions and events. In Japan, certain Tokyo streets come alive with a costumed throng of cosplayers, goths, punks, and visual kei fans meet up wearing different fashions among the casual crowd. And they willingly smile and pose for pictures if asked. Omotesando of Harajuku is a popular hang out for teenagers, while the Akihabara districts have cosplay cafes catering to fans of the genre.

Cosplay is one of the more popular ways to express your love for a series or personality. It’s a way to step into a favorite character’s shoes and just pretend you live in a world where your everyday routine doesn’t exist, and exciting, unusual events can change your life. Some cosplayers like to dress up for the attention they garner, while others do it for the love of dressing up. After all, nothing can be more fun than finding a quiet spot in the middle of the bustling city and re-enacting favorite scenes in a private photoshoot with friends. Most Japanese cosplayers have private home pages devoted to their best ensembles and photoshoots.

Cosplay has spread across the world, becoming part of the attraction of going to conventions and events. Cosplaying singly or in groups is a fun way to meet new people who share your interests.

[tags]Japan, cosplay, Harajuku, conventions[/tags]

The Gothic Lolitas

They might seem like out of place in the cosplaying crowds of Harajuku and Shibuya. Their fantastic dresses harkens to childhood 19th Century England or France, with a somber twist. These girls are the gothic lolitas of Japanese Fashion.

Gothic Lolita or Gothloli is a fashion that rests between the sweet, innocent appeal of lolita and the dark maturity of the goth. Gothic lolita normally do not fall into the category of cosplay as they don’t normally dress up as a character or an idolized personality; rather, they try to embody an idealized concept of an untouchable young girl. Also, the lolita style where it falls into does not have the same sexual connotations as “lolita complex”. Most gothic lolita outfits are intended to look elegant, mysterious and beautiful, not sexy. They take their cues from visual kei bands like Malice Mizer and Dir en Grey, performers who go onstage wearing elaborate costumes. A former member of Malice Mizer, the guitarist Mana, helped popularize the look by wearing established his own clothing line Moi-même-Moitié that carries an elegant gothic lolita look. The look has been seen in manga and anime series like Ai Yazawa’s Paradise Kiss and Clamp’s Chobits, and spawned its own magazine, the Gothic & Lolita Bible. This magazine is full of information about makeup tips, and sewing patterns for aspiring gothic lolitas.

They wear beautiful outfits inspired by Victorian dolls and mourning fashion. These are usually dresses with knee-length skirts, trimmed with lace, ribbons in black, white, and occasionally hints of blue and red. Petticoats, crinolines, high-heeled shoes and stockings are also part of the ensemble. Gothic lolitas sometimes sport ruffled headdresses with ribbons or bonnets, which also keeps their hairpieces or wigs in place. Accessories like parasols, teddy bears, or oversized pocketbooks complete the look. Though some are home-made, outfits can be bought in the shops by Yoyogi Park or Shibuya.

[tags]gothic lolita, gothloli, Japan, Japanese fashion[/tags]

Versatile Tofu

Tofu doesn’t look appetizing when you first see it, but don’t let appearances fool you. Tofu is a versatile item that can be used in almost any type of meal, from appetizers to even dessert. You can cook it in any way you like, by broiling, frying, stewing, or even simply adding it to dips. The wonderful thing about tofu is its ability to soak up the flavors of the ingredients cooked with it. Tofu is also very nutritious; it contains no cholesterol and is a good source of protein and iron. It can also be a source of calcium, which prevents osteoporosis. Though originally from China, tofu became popular in Japan when it was used as a meat substitute to the Buddhist temple diet. The use spread to the general population.

How tofu is made
Tofu is made through a process similar to that in making cheese, except it uses soy milk. The dried soybeans are soaked, ground, boiled, and strained to make soymilk.It is then curdled by adding different coagulants. The tofu’s end texture depends on what coagulants are used at this stage. It can range from being soft and fine tender to brittle and tender. The curd is then separated and processed depending on what sort of tofu is desired. Making tofu produces edible by-products like yuba (tofu skin), which is part of a variety of Japanese dishes, and okara, the protein left from squeezing out soy milk from the beans.

Tofu can either be silken or regular. Silken tofu is often freshly made tofu, and has a softer consistency. This kind of tofu is good for dips and sauces. One example of using siken tofu is hiyayakko, a summer dish which is served with freshly grated ginger, scallions, and soy sauce. Regular tofu, on the other hand, is firm and good for general cooking. This type of tofu is often sold submerged in water to keep it from drying.

[tags]Japan, tofu[/tags]

The legacy of Koshien

Koshien. In Japan this word is synonymous with a diamond of drying grass, young boys in their limp white uniforms sweating under the hot summer sun, focused on the pitch that could change the course of their game. Reaching the Koshien for the finals is the dream of every high school baseball team all over Japan.

The Koshien Stadium is located in Nishinomiya City of Hyogo Prefecture. It is not only the home stadium of the Hanshin Tigers, it is also the oldest baseball stadium in Japan. The first baseball game held here happened in 1924, and the legendary Babe Ruth played an exhibition game when he toured Japan in 1934. The Koshien has been home to the spring and summer National High School Baseball Championship for the past 87 years. In fact, these tournaments are so deeply linked to the stadium that only called as ’spring koshien’ or ’summer koshien’. The finals of the summer koshien is one of the most watched national sports events, even exceeding the viewership of professional games. Spectators brave the sweltering August heat and pack the stadium to full capacity to watch the nation’s best amateur players make a name for themselves. Famous pro players like Matsui Hideki, Daisuke Matsuzaka and Suzuki Ichiro, the first Japanese-born player in the Major Leagues, all played for different teams in the Koshien.

In January 17, 1995 the stadium suffered damage from the Great Hanshin Earthquake. Improvements are currently being don during off-season and construction is scheduled to end at 2010. But even then the Koshien will remain a legacy of the high school amateur sport.

[tags]japan,sports[/tags]

Thundering Drumbeats : Taiko Drums

Taiko stands for “big drums”, but the term has spread to cover various sizes of Japanese drums. Such drums are used in the recent performance art of ensemble drumming called kumi-daiko. Most taiko drums are played by striking drumsticks on the stretched drum heads. These days taiko drums are often featured in local festivals, but they are also used in religious ceremonies to call for rain and ward off plagues. Back then they were only played by males due to the Buddhist and Shinto beliefs but these days men and women are part of taiko performance groups. They have also been used in warfare to command and direct armies. Their thundering beats are the only sounds that can be heard above the noise of a the battlefield. But taiko fits into a more refined cultural setting as well. Taiko drums used in gagaku, imperial court music, are some of the most elegantly-decorated and refined Japanese instruments.

The first step in making a taiko drum is hollowing out a tree stump to create the drum’s shell. This takes month of careful carving to achieve the perfect proportion. Once the desired shell is achieved the drum heads are stretched and fitted over the ends. Taiko drums are classified depending on how the drum heads are fastened to the drum. Byou-uchi daiko have the heads nailed to the drum’s body and cannot be tuned. Tsukushime-daiko have the heads sewn to iron rings, which are then laced with rope around the drum’s body. The latter can be tuned by changing the tension before each performance.These drums’ unique sound comes from the high amount of tension of these drum heads and the sealed resonating cavity in between.

Rhythm plays an important part in taiko performances. The balance between the silence and each drumbeat gives a whole new sense of drama and tension in the music. Performances with these drums can be powerful and dynamic, entertaining the audience with choreographed ensembles and flashy solos.The love for taiko has extended beyond Japan’s shores. Taiko drum performance groups have sprung up in different countries all over the world. Not only is it fun and exhilirating, it’s a great way to foster comaraderie and teamwork among friends.

[tags]Japan, Taiko[/tags]

Sentai Heroes

I grew up watching sentai shows during weekends. Sentai means “task force”, and refers to the team of costumed superheroes who battle against evil to save the world. Children love to watch sentai shows; they have snazzy special effects, fight sequences, and vehicles that turn into a robot they battle evil with. They can root for the good guys who will do everything to defeat the bad guys, and imitate trademark moves with their friends.

Sentai shows follow the same format each week. A group of skilled young men and women gain magical superpowers and fight powerful evil beings from a different planet or dimension. These enemies are intent on taking over the world, and only the sentai team can stop them. After a transformation sequence where they will wear a helmet and costume of their trademark color, the battle squad will face off with dozens of grunts to battle with a monster. Just as they’re about to defeat it, the creature will power up, becoming a gigantic version of itself that they can’t defeat. That’s when they use their special attack, summoning a robot that soundly defeats the monster.

Adults might find sentai shows campy and formulaic, but they give a clear message to the children. The children these helmeted fighters are their heroes, but these aren’t heroes that can defeat the bad easily. Their heroes can get hurt, telling them that no one is invincible. Another common thread of these episodes are the themes of friendship, teamwork and cooperation. Each member of the team has their own abilities and personalities, but they work together for a common good. They fight for justice in a world where the evil can win, but they strive on, believing that one day good will triumph. I believe this is one of the best messages you can give children in these uncertain days.

Takoyaki: The Quintessential Street Food

Takoyaki are fried or baked balls of batter with chunks of pre-cooked octopus in the middle, served with or without mayonnaise and sauce. If you ask any Osaka resident what food would characterize their region it’s usually listed along with yakisoba and okonomiyaki. Because of its popularity streets are lined with many takoyaki stands and most homes have their own takoyaki grill. Takoyaki are made with batter made with broth, pickled ginger, tenkasu (bits of fried tempura batter), scallions, octopus and a host of other ingredients. The batter is poured into the indentations on a hot, oiled iron takoyaki griddle. The octopus and the other ingredients are then dropped in the middle. Once the underside is cooked, it is skillfully turned with a pick-like tool, forming the ball.

History

An earlier version of takoyaki was choboyaki, which were smaller and had yam paste and green peas filling inside the batter balls. They were grilled on special pans with hemispherical depressions, giving the food its spherical shape. When vendors started using other fillings like meat it was known as rajioyaki, named after the most popular invention at that time. It is Endo Tomekichi who is credited with the creation of takoyaki in 1935. He was a rajioyaki street seller, and one day he decided to experiment with different fillings and added flavor to the batter. This became a hit, and the snack has since spread to different regions across the country.

Recipe
You will need a special takoyaki griddle to cook on.

Batter

• 1 cup flour
• 4 cups dashi (or water)
• 4 eggs
• pinch of baking powder
• pinch of salt

Filling

• 100 grams pre-cooked octopus, cut into 1-cm cubes
• 1/4 cup red pickled ginger
• 1/4 cup tenkasu (or rice crispies)
• 1/4 cup konnyaku, cut into 1-cm cubes
• 1/4 cup scallions, roughly chopped

Garnish

• dried bonito flakes
• aonori (finely-ground seaweed)

1. Combine the batter ingredients in a bowl.
2. Heat the takoyaki skillet and brush lightly with oil.
3. Do a test run of four two five takoyaki balls to adjust the batter’s thickness. Fill each indentation with batter and then drop in a piece of octopus, followed by a few pieces of each of the rest of the ingredients.
4. Once the bottom is cooked, carefully turn with a thin skewer or a butter knife.
5. Keep turning the dumplings until they are round and crisp on the outside but still undercooked at the center.
6. Remove to a serving dish and brush lightly with sauce, then sprinkle with katsuo and aonori.

Like okonomiyaki, you can add other ingredients, hiding it inside the balls of batter for a wonderful surprise.

[tags]food, japan, takoyaki, recipe[/tags]