What is Tofu

Tofu is soybean curd and considered to be one of the healthiest foods around. Its texture is soft like cottage cheese, and is made by curdling fresh hot soymilk with a coagulant. This curdling agent is nigari, a compound found in natural ocean water or calcium. The curdled soy milk is finally shaped in a mold. Perhaps most people have eaten tofu as part of a Chinese meal, but Japanese tofu is actually quite different. Kyo-tofu is the best of all Japanese tofus, so you should try it if you have a fondness for yogurt and cottage cheese.

A b o u t  J a p a n e s e  T o f u

There are many kinds of tofu in Japan, but the Japanese eat two main types of tofu. They are different from that sold in America, and are softer than the American variety. Compared with the tofu sold in China and America, the taste of Japanese tofu is maybe a little bland. If the Japanese names are translated directly into English, they become ‘Cotton tofu’ and ‘silken tofu’. Cotton tofu is softer than the soft tofu sold in America, whereas silken tofu is very close to American silken tofu in texture. However, Japanese silken tofu is quite different from its American counterpart in the process of production. American silken tofu is known as filled tofu in Japan. After chilling the soymilk and adding the curd, it is poured into a mold until filled, then heated twice in the filled mold. Japanese people eat these cotton and silken tofu fresh with soy sauce and chopped spring onion.

Grilled tofu

Happy Weekend

Anastacia here we go

Happy Summer

A small cute café located on the Scanian countryside in Sweden
- Wish everyone a great Summer vacation -

Tea Flower

Cha-no-ki – Tea tree – Camellia sinensis

Tea, the most loved and utilized plant in Camellia family has very small and indistinctive flower.

The home place is supposed to be southern part of China, but as it is cultivated since ancient, not clarified. In Japan, brought from the continent, also has been cultivated since ancient, it is often seen naturalized to be growing even in the forest. This was in a shrine grove.

Camellia family is unique and common group in East Asian warm temperate zone or in the East Asian tropics on high altitude warm temperate equivalent zone. And later, British, who adopted tea in their food habitat, and further utilized tea as cash crop, found its equivalent place in tropical highlands in their colonies out of tea’s home land such as in India, Sri Lanka, Malaysia, or far away in Kenya.

Green tea leaves from Camellia sinensis

Camellia family plants are mostly and typically evergreen, the leaves being fat with thick cuticle layer on upper surface. The thick cuticle layer is supposed to be adoption to low temperature in winter or in the night, and it gives high luminescence to the leaves. Seeds are rich in high quality oil. Both of Tea and Camellia (Tsubaki, Camellia japonica) are utilized for oil production.

Green Tea: Camellia sinensis is the source of all green teas, and the differences in taste of the different types of teas are the results of different processing techniques, and differences in individual plants. Green teas are made by allowing the leaves to wither in hot air, then pan frying or placing in an oven to halt the fermentation process. Oolong teas are wilted in the sun, then bruised and allowed to partially ferment, until the leaf edges turn slightly red. Black teas are fermented in humid, cool rooms until the entire leaf is darkened. Studies suggest that the Green Teas are the most beneficial for health because the leaves are not allowed to ferment at all, preserving the antioxidant properties of the fresh leaf.Camellia sinensis is the botanical name for a magical plant, the leaves and buds of which provide us with the most delicious beverage on earth: tea.

Tsubaki, Camellia japonica

In China as tea is so deeply rooted, common Camellia, which has bigger and beautiful flowers were named after tea, which means “mountain or wild tea”, whereas in Japan, tea and common big flowered Camellia are recognized under different context, called Tsubaki, of which character, meaning completely different plant in China.

Tea Ceremony

Geisha on her way for a Tea Ceremony

Sen Rikyu, the 16th-century tea master who perfected the Way of Tea, was once asked to explain what this way entails. He replied that it was a matter of observing but seven rules: Make a satisfying bowl of tea; Lay the charcoal so that the water boils efficiently; Provide a sense of warmth in the winter and coolness in the summer; Arrange the flowers as though they were in the field; Be ready ahead of time; Be prepared in case it should rain; Act with utmost consideration toward your guests.

The enduring allure of the Way of Tea is proof of its profound meaning for people – not only Japanese, but people of all cultures. Having been nurtured on Japanese soil, it represents the quintessence of Japanese aesthetics and culture. But, over and beyond this, people far and wide have discovered that life is beautified by this way – by the spirit that guides its practice, as well as by the objects which express that spirit and are an integral part of its practice.

The principles underlying this Art of Living are wa, kei, sei, jaku or harmony, respect, purity, and tranquility. These are universal principles that, in a world such as ours today, fraught with unrest, friction, self-centeredness, and other such social ailments, can guide us toward the realization of genuine peace.

Geisha FAQ

Geisha compared to Maiko are less flamboyant. The kimono of the Geisha is usually of a subtle single colour with a design sweeping up from the hem, based on scenes of nature or traditional Japanese themes, in accordance with the seasons. Similarly the obi of the Geisha is more subtle and often a single colour brocade with minimalist obi belts and brooches.

Day to day the hairstyle of the Geisha is a relatively simple bun, however intricate wigs are worn for formal occasions and dance recitals. Similarly for Maiko, the most formal attire of the Geisha is full white makeup with a “5 crest”, kuro tomesode kimono, which is a black kimono with crests, kamon of the owners family or Okiya on the front and back of each sleeve and one in the centre of the back below the collar. Geisha wear white collars on their under kimono which is a sign of maturity.

Rather than the tall Okobo of the Maiko, Geisha wear flat lacquered Zohri, with or without Tabi , buttoned socks. The wearing of Zohri and Okobo without Tabi was a fashion started in the hey day of the Geisha world and is considered a very “iki” fashion.

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Today the Geisha life is a very different one, girls become Geisha by their own free will, and often only stay long enough to get married, much as any other profession in Japan. The Geisha population is slowly dying out and many of the Hanamachi have disappeared in recent times. There are talks of regulating the Geisha world, however whether this will ever occur is uncertain. The stigma of advertising for girls to join the profession has meant that the numbers do not grow, and there is a social understanding that while it may be very elegant to visit a Geisha it is not likely that one would wish their own daughter to become one. Perhaps the Geisha will become another packaged tourist attraction but more likely, as the Tayu became the Geisha, the Geisha will evolve into something more fitting to contemporary Japan.

Erikae

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Kikutsuru’s first day as a Geisha

An Erikae is the debut of a new Geiko/Geisha, in which she will wear her most formal kimono and present herself to the ochaya, okiya, and local stores to thank everyone for supporting her. She will wear a katsura, or wig, styled in the Tsubushi Shimada, and wear a white collar instead of a red one.

Kikutsuru’s first performance/dance as a Geisha

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Wagasa

As the capital of Japan for over 1,000 years 794-1868, Kyoto has been the center of nearly every important aspect of Japanese culture including traditional umbrellas. Compared to other Japanese umbrellas, traditional Kyoto umbrellas are known for their simplicity, delicate beauty, and the exceptional precision of the master craftsmen who make them.

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The main materials used to make a traditional Japanese umbrella are all natural and include Japanese washi paper, bamboo, wood, linseed oil, lacquer, persimmon tannin and tapioca glue.

Wooden Shoes

Okobo are wooden sandals worn by Maiko is a Japanese language word for dancing girl and is an apprentice geisha. Maiko is also a feminine Japanese given name….

Okobo are very tall, and usually made from a block of willow wood. Usually, the wood has either no finish or a natural finish, but during the summer months, maiko will wear black-lacquered okobo. They are held to the foot by simple thong-like straps in colors that represent their maiko status. Red straps are worn by new maiko, yellow are worn by maiko who have nearly completed their apprenticeship.

Alternatively, okobo are referred to as “pokkuri” or “koppori”. These names come from the sound okobo make when walking.

Japanese Obi

Obi are the belts worn by Japanese women when they wear kimono. This decorative belt is usually 12-14 inches wide and extends from the waist to the breast. It wraps several times around the waist and ends in a decorative knot or bow at the center back. Although obi are thought to keep the closureless kimono wrapped shut, in fact, its purpose is more nearly decorative and a place in which to slip narrow objects, such as a closed fan, small compact, money holder and/or hankerchief. Underneath the obi are softer, more pliable tightly tied sashes that actually keep the kimono firmly in place.