Above is a short video about eating sushi by Munchies. Enjoy!
-Heidi Pohl
-Heidi Pohl
Below is the link to a great video about exotic and traditional cuisine in Tokyo, Japan.
Click here! -Happy Friday! Heidi Pohl
The Japanese tea ceremony, also called 'chanoyu,' 'sado,' or 'ocha', is the choreographed ritual of preparing and serving Japanese green tea with sweets to balance the tea (まちゃ). The objective is to create a relaxed communication between the host and the guests. The ultimate attainment is deep spiritual satisfaction through the drinking of tea and through silent contemplation. Chanoyu is also about aesthetics and preparing tea from the heart.
''Chanoyu'' means 'hot water for tea' "Sado" or "chado" means 'the way of tea' Tea Philosophy: Wa - harmony, used in placing utensils and selecting colors for the room Kei - respect, guests respect the environment while the host considers guests with every movement and gesture Sei - purity, leaving all thoughts and worries behind, revitalizing and slowing down from your normal life Jaku - tranquility, the achievement of the combination of 'wa,' 'kei,' and 'sei.' Wabi - appreciating the beauty of things that are simple and natural Kokoroire - pouring ones heart into devotion of the tea ceremony There are various kinds of ceremonies according to the time of day, the occasion of the tea ceremony, or the season in which they are held. Hatsugama - held in January, the only time in which the teacher will prepare tea for his/her students. The teacher also gives guidance to the students. Akatsuki-no-chaji - held in the early morning of winter to enjoy the waking of dawn Yuuzari-no-chaji - early evening tea ceremony held in the warmer months to experience going from daylight to candlelight. Asa-cha - held in the cool morning of the hot summer Shougo-no-chaji - midday tea ceremony Kuchikiri-no-chaji - tea ceremony celebrating the breaking of the seal on a jar of new tea. Tea leaves which are harvested in spring are stored in a jar which is then stored in a cold place. Around November, the new season of tea begins to celebrate the seal of the jar with new tea plucked in spring is broken and the new fresh tea is used for the first time. Nagori-no-chaji - tea ceremony honoring the glassed remains of the year supply of tea and to see out the warm months before winter sets in. Yobanashi - winter evening tea ceremony to enjoy at night in a dark room with candle light. -Heidi Pohl
Images found at www.tofugu.com and rasamalaysia.com
Bento is a single-portion meal common in Japanese cuisine. Bento are generally home-cooked, but can be found in convenience stores, bento shops, railway stations and department stores. People who make bento at home spend time and energy on a carefully prepared lunch box for a spouse, child or themselves. They traditionally contain rice, fish or meat with pickled or cooked vegetables. There are also Kyaraben and Oekakiben style of Bento. Kyaraben is a style in which bento are elaborately arranged typically to look like popular characters from anime, manga or video games. Oekakiben (picture bento) is bento designed to look like people, animals, buildings or plants. There are even contests for the most aesthetically pleasing arrangement of Oekakiben.
-Heidi Pohl |