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About Echoes of Kyoto, Hirosaki. 
The city of Hirosaki, in southern Aomori
Prefecture, The second-generation ruler, Lord struction of the Hirosaki Castle, completed the enterprise in 1611. The original castle and its main features---such as the main gate, turrets and main tower---are still preserved in a compound at Hirosaki Park, located in the middle of the city, and are protected by three rings of moats. Remnants of feudal times are still evident in the city in district names such as Gojukkokumachi, Hyakkokumachi, Daikumachi, Oyakatamachi and Kajimachi. Gojyukkoku meants 50 koku (8000 litters) of rice; hyakkoku, 100 koku of rice; daiku, carpenter; oyakata, master of foreman; and kaji, blacksmith. The castle has long been favorably associated by local residents with such seasonal events as the viewing of cherry blossoms in spring, the viewing of autumn leaves and the Yukidoro Festival in winter, which features snow [candles]---small snow mounds with wicks placed in them. Probably the most noted of all traditional events in the city is the summer Neputa Festival. Large fan-shaped lanterns with pictures of samurai are placed on floats and cars and paraded across the city. Dubbed [the Mt.Fuji of Tsugaru,] More infomation about Hirosaki http://www.jomon.ne.jp/~ja7bal/hiroeng.htm http://www.infocreate.co.jp/hometown/hirosaki/hirosa-e.html [excerpt from The Daily YOMIURI(Jan/14/2002)] |
About Nanakusa-Gayu  The New yearfs holidays in Japan bring a welcome lengthy holiday,inevitably accompanied by abundant special foods.Whether one has indulged in japanese seasonal specialties ( osechi ryori) ordelicacues reminiscent of his or her own traditions, we are all by now likely to feel heavy and lethargic from foods rich in fat and sugar. A cure is at hand: nanakusagayu, or soft boiled rice (okayu) with seven herbs. Nanakusagayu was first served in 890 by officials in charge of the Imperial court. From 911, it was customary to offer the court this rice gruel on the seventh day of the first month of year, with one herb coming from each of the wild field lands surrounding Kyoto, which was then the capital. Ordinary households adopted the tradition in the middle of the Edo period (1603-1868), making a refreshing rice gruel from herbs collected from the field and hills during the preceding days. Today, we need forage on farther than the supermarket for packets of the seven herbs; seri (dropwort), nazuna (shepherbfs purse) gogyou/hahakogusa (cotton weed), hakobe/hakobera (chickweed or stitdhwort), suzuna/kabu (turnip), suzushiro( daikon), hotokenoz a(cotton sow thistle). They usually appear in fresh produce sections of stores around Jan.4-5. Each herb has medicinal value. For example, seri contains vitamins B1 andC, reduces phlegm, and is a mind laxative. Nazuna is useful for high blood pressure, anemia, and constipation. Even the levels of the turnip and daikon radish are rich in vitamins. Nanakusagayu is very easy to prepare and variations are endless. Here is one recipe: Bring one cup of rice and seven cups of water to a boil, uncovered, over high heat. Reduce the heat to moderate and simmer w/o stirring for 30 minutes. During this time, rinse the herb set and trim off any unattractive straggly roots or leaves. Coarsely chop all the greens, thinly since the turnip and daikon. Set aside. After the 30 minutes, add half tablespoon sake, half tablespoon soy sauce, and quarter teaspoon salt. Stir lightly. Add herbs and toss lightly to mix. Continue simmering untili a thick gruel has formed. If you like, stir in one or to beaten eggs. Cook until set, and remove from heat. Adjust the seasoning to your taste, remembering that the dish is to be relatively bland and retain the flavor of the herbs. Serve with condiments such as umeboshi, shiso or mituba. Similar boiled rice dish can be made from leftover rice, rinsing the rice first to climinate cxcess starch, of substituting over greens such as nira (scallion). To feed a crowd, add more water and keep simmering to further expand the rice --- a strategy developed in temples when unexpected guests appeared. [excerpt from The Daily YOMIURI(Jan/5/2001)] |
About Tofu It was once common to see people emerge from their homes, empty bowl inhand, to buy eTofuf from vendors passing through on their bicycles. These days, several varieties of tofu, from the dense, solid emomenf type to the softer ekinugoshif dofu, are available at most supermarkets, along with such tofu-based foods as eaburaagef (thin pieces of deep-fried tofu) and chilled ekoyadofuf. High in protein and low in calories, tofu is regarded throughout the world as healthful and nutritious. [History] Tofu is thought to have appeared first in China about 2000 years ago, before being brought to Japan by delegation of Japanese who had been studying Buddhism in China during the Nara and Heian periods. (593-1192) The word eTofuf first appeared in 1183 in the journal of a priest at Kasuga Taisha shrine inNara. The food had been used as an offering at the shrine. Tofufs association with shrines and temples saw production boom in such places as Nara and Kyoto. Zen monks, who did not eat meat or fish, quickly came to value tofu as an easily available source of protein. The monksf brand of vegetarianism was also adopted among nobles of the time. Mass consumption of Tofu began in the Edo-period (1603-1868). eTofu Hyakuchin (1782),f a book of tofu recipe, and a follow up, published a year later, created something of a tofu boom. Although Tofu is now produced nationwide, Kyoto has maintained its reputation for high quality soybean curd. [How to make it] The dried soybeans are soaked overnight, ground into a pulp with a stone mortar and boiled in a furnace. The boiled product is placed into cotton bags and squeezed, producing Soymilk and Okara tofu residue. The nigari is added to a round tub containing the soymilk. The mixture hardens slightly, and is scooped from the tub and placed into wooden crates. The crates are weighed down with stones, pushing out excess water and mild toxins, and helping the remaining soymilk to solidify. [excerpt from The Daily YOMIURI(Dec.19/2001)] |
