If you could visit any continent, where would you go?

Showing posts with label Japanese. Show all posts
Showing posts with label Japanese. Show all posts

Saturday, June 21, 2014

Obon Dancing

Hello all, it's a late "It's the Weekend!" post!

So, several weeks ago, I attended the first Obon dancing meet during the 24th Annual Obon Celebration, which is still actively running through the summer, with my family.

The Japanese Buddhist tradition of Obon celebrates the dead similar to the Spanish Day of the Dead tradition, where families return to the resting places of their ancestors to pay their respects. It's a joyous celebration and the songs reflect a very upbeat refrain in their pieces.

The festival usually lasts three days but begins depending on which calender you go by. Some observe the tradition in the early summer, some late. Here in Hawaii, the festival season begins in June and lasts through September. Several Hongwanji/Missions (Buddhist temples) rotate locations around the island to perform their set of music and dances for a roughly four-hour celebration where all are welcome to dance and dine on traditional Japanese festival cuisine.

We went to the first meet this year at the Hawaii Plantation Village, a bit of a spooky place in Waipahu. We had never attended an Obon in this location before and the place was already hopping by the time we arrived.  

Dancers move in a ring around a centerpiece--this time a light-strung bush.
 I always love seeing the different yukata and kimonos folks wear to these celebrations. I particularly like the crane designs when they crop up.

The dancers move around in a ring with the experienced dancers in the innermost showing the rest of us the steps to the song.Some songs have a complicated set of steps (up to 32 count for a couple) while others repeat after only the sixth bar such as my absolute favorite, the Fukushima Ondo.



And this song runs anywhere from 10-30 minutes nonstop. It's often the only song this Hongwanji will play and one that is super popular among the locals. If you watch closely, you'll see the inner ring is moving much faster than the outer rings because they're doing a modified version of the traditional set. I usually am in the thick of the inner ring and shrieking the Japanese rejoinders with the rest. I'm sweating bullets at the end of this one. And I love it.

The Hawaii Plantation Village Obon from another angle. 

The Hawaiian Plantation Village was a different experience and I was sorry to not have any undagi (deep fried doughnut holes with a cinnamon breading, superb!) this time around--a highlight of the experience. This location also didn't have the tower to dance around like you see in the above video, but the plantation was in this grassy, wooded area steeped in the history of a former plantation village. Their sound system was plenty loud enough, but a bit grating on the ears when you passed the speakers on the stage to the east side. They did play a number of songs I enjoy though including the Sakura (flower) and shovel one which I do not know the name of.

No undagi in the lineup! But plenty of other local fare.


So while I still prefer the Aiea area Obon the most, I still had a great time kicking up my heels to the local Japanese Buddhist tradition that welcomes anyone willing to join the dance.

Sunday, April 27, 2014

"Japanese Cucumbers" recipe

Hello everyone, it's the weekend!

The votes are in from this week's poll and it was a tie between "Japanese cucumbers" and "Hunter stew." The Japanese cucumber vote came first so I've created a step-by-step video for anyone interested in trying this simple yet tasty cucumber recipe. This is a vibrant, sour-spicy side dish which punches flavor into any meal, particularly any blander item such as sticky rice.

The finished product.
Our inventive household term for this recipe is "Japanese cucumbers," though you can also use English ones in a pinch. It's probably the rice wine vinegar and sesame oil we focused on when dubbing a 'common' name for the dish.

We found a simplified version of this recipe in the "Cook This, Not That" book, but added a few special touches of our own. I've shared this dish with friends and professors and have always gotten favorable reviews.

I highly recommend this dish be prepared at least an hour in advance of the meal you intend to eat it with so the cucumbers can steep and absorb the dressing. This is entirely optional, however.

Let's get started!

YOU WILL NEED:

1-2 Japanese (or English) cucumbers
1 shallot (or 1 small red onion)
1/4 cup rice wine vinegar
1 Tbsp sesame oil
1 Tbsp sugar (or 3 packets of sugar)
1 tsp salt
1 tsp red pepper flakes

DIRECTIONS:

        Vegetable prep
Wash the cucumbers thoroughly, then take a fork and scrape grooves in the skin. This will allow the dressing to really permeate and infuse the cucumbers with flavor. After scraping all along the length, slice the cucumber to the desired size of thickness. I usually like to slice them fairly thin to make it look like there are a lot to go around. Then dice up the shallot. Again, your preference on how chunky you want to go here.

        Dressing
Combine the ingredients in a medium-sized bowl. There's no special order, though I usually save the shallots and cucumbers for last. The pepper flakes can be apportioned to preference. Experiment and see what you like.




Leave the cucumbers in the fridge to steep and enjoy with a meal or snack at your leisure. Enjoy!

Happy Sunday.