So what is typically done during the New Year in Japan?

I really love all the traditional New Year celebration in Japan. Apart from the already introduced Osechi Ryori there are so many things to enjoy and to do. Although there are many activities to be done, all is enjoyed in a leisurely pace. The first step towards New Year starts already before the year end. Originally with a truly big cleaning the home should sparkling including the darkest corners latest by December 31. The goal of all this cleaning is to welcome the deity of the new year the Toshigami-Sama (年神様). This originally had religious significance, as it was believed that the God of the New Year visits each household which welcomes them. Of course with these expectations to have a god or potentially several gods coming home for a visit, the house has to shine. In addition to Toshigami-sama there is another group of gods that can be expected coming to respective, suitable homes: The Seven Gods of Fortune (七福神 Shichi Fukujin). Usually they arrive on their treasure ship as depicted below. These seven gods can be visited as well at their respective shrines at the New Year (article with pictures will follow).

Then after midnight with the start of the year typically soba is eaten, but at our home the traditions are a bit different. We have home-made udon. To make udon from scratch is rather time-consuming, but having something so delicious to start off the year, no matter how hard the effort, it is still my favorite way to welcome the New Year.

Another activity at the start of the new year is to write some calligraphy with a personal motto. In my case I have used a rather aggressive approach: Furinkazan (風林火山) which actually means “Wind, Forest, Fire and Mountain”.

Takeda Shingen (Sengoku period daimyo) became famous with this battle approach: “Move as swift as a wind, stay as silent as forest, attack as fierce as fire, undefeatable defense like a mountain.” Personally I prefer some adaptions for a more peaceful approach of “either acting quickly or relax like being in a forest, plus not being afraid of taking actions or otherwise being unmovable when no action is necessary”. It might be a too free personal adaptions, but I still like the concept.

Brought to you by Sibylle Ito (伊藤シビル)

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Ah, Osechi Ryori!

Days have already passed since the change to the year of 2013 and the marvelous Osechi Ryori is already digested. As I had promised earlier, I am posting the actual picture of this years feast. It was as delicious as expected and it was more than two truly hungry people can eat. Traditionally special rice wine is drunken with Osechi Ryori, but at our home we have a different tradition. Usually we either select a one of a kind champagner or white wine, meaning we are only willing to pay that much for this special beverage once a year. This year it was a special white wine from New Zealand, which tasted perfectly with the rather sweet and strong-tasting food.
The actual Osechi this year had three layers:

Most impressive this year was the quality of the fish or vegetables. I will not forget the softness of the bamboo sprout!

Additionally the fish cakes (red and white) and the small sweetish fishes are my favorite each year.

The good news is that I have to wait now less than one year for the next Osechi Ryori.

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Few more days left to organize the once a year Japanese cuisine highlight: Osechi Ryori!

Personally I think nothing beats or comes even close to the taste of the Japanese New Years dish Osechi (御節料理, Osechi Ryori). Although it is completely different to any gorgeous meal in the West its variety of taste has caught my heart. There are so many different small samples of meat, fish, seafood, fruits and vegetables all available in one dish!
The origin of this special once a year osechi dish is back in Heian period and actually each component has a special meaning to celebrate the New Year (prosperity, good health, good harvest, happiness, prosperity, long life, going on and on). Some of the households still make their whole creation on their own, but I have given up before even trying. I have been spoiled by the sold variety and I cannot imagine how many days it would take me to create the same luxury. The picture above shows a small variety of the offered selection. The choices seem endless. Yes, considering the price for a osechi lacquer box – actually called jubako – the cost can be easily compared to a high-class French meal. You might wonder why to pay so much for just one meal, but I can tell you it is worth the money you spend.
Quite unusual from a Western perspective is the fact that all is eaten cold, because based on Japanese tradition the kitchen should not be used around the New Year’s day. The dishes are prepared in advance with lots of sugar or pickled (added vinegar) in order to preserve them.
I am already exited to get our Osechi Ryori delivered by the end of this month. If you have not ordered it yet, there is still the opportunity to get this delicacy in the next few days at a good department store. The money invested in a proper Osechi Ryori will be directly proportional to the “ahh” and “ohh” that you experience.
Some actual pictures of this year’s Osechi will be added next year.

An already hyper and exited waiting for the year-end Sibylle Ito (伊藤シビル)

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Nengajo: Ready for the year end?

Every year there is the tradition to send out a specially made New Years card in the form of a post card called Nengajo (年賀状 in Japanese). Commonly for business purpose pre-printed cards are used, but in general for private use everyone is creating their own card. It might not sound like an interesting business opportunity, but considering the large volume of books, magazines or software that is sold every year I can only assume a rather good profitability. Furthermore around December commercials from printer manufacturers are increasing, because most cards are printed at home on an inkjet printer; or then the post office is reminding everyone that in order to be thoughtful and polite person one should be sending out a Nengajo. Every year I am sending out my bundle focusing on a simple personal style. This year’s card is shown above.
Most important make sure that you are dropping off your card in time. The Japanese Post Office recommends to send out the cards by December 25th. If you have not done so, you need to rush.

Brought to you by Sibylle Ito (伊藤シビル)

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How much do you spend on a luxurious trip in Japan?

Having an upcoming two-day trip to Yamanashi area this weekend I was happy to find some figures on how much is usually spent by Japanese for a pricier local hotel or ryokan stay. Based on a review done by Nikkei Shimbun (618 participants, half male and half female) the result showed with 39% percent the typical amount spend for a stay including dinner and breakfast lies in the range of JPY 10,001 to 20,000.
In my case the goal will not be on the excellent food provided at the place we stay, but much more having access to a private outdoor rotenburo (outside hot spring bath). I cannot wait to soak in the hot water and relax. For sure I love to be pampered with amazing local specialities at a ryokan, but for this trip we would like to focus on tasting local Udon unique to the Yamanashi prefecture. We will be focusing on two very specialities: One is Yoshida Udon close to Mount Fuji (described as tender and chewy at the same time) and then another version of Udon: Hoto (flat udon noodles in a thick soup, related to Udon, but actual preparation of the Udon itself is different).
Coming back to the money spent for accommodation; in our case we will have no food included and will be staying for JPY 10,000, which is reasonable considering we will have our hot spring bath for ourselves. In general the Nikkei Shimbun review found:

Up to JPY 10,000: 7 percent
JPY 10,001 to 20,000: 39 percent
JPY 20,001 to 30,000: 37 percent
JPY 30,001 to 50,000: 12 percent
More than JPY 50,001: 1 percent
Not traveling: 4 percent

For sure Japan is a country of travelers, because there were only 4 percent who did not spend money on accommodation!
I hope the upcoming travel will be a unforgetable experience, because the timing is right to see mountains full of fall colors, eating wonderful udon, plus having a relaxing spa experience combined with a promising Inka exhibition. What could I wish more!

Wishing you a wonderful autumn,

Sibylle Ito (伊藤シビル)

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Definitely worthwhile to read!

Usually I am not a big fan of Japan Times, because the depth of the topics researched or the professionalism of their journalistic approach seems not sufficient to me, but this time I have to say I am truly impressed about a most recent article: “The eerie silence of Japan’s dying democracy“, which describes very good how over time self-interest rose over the basic aspects of a democracy. What a cosy interconnected world of politics, bureaucracy and the old-established Japanese business?
I guess as long as the pain threshold of the majority of the Japanese society is not reached, only very limited democratic actions will be taken. Consequently without any public outcry everything is fine in Japan, isn’t it? Or maybe I simply misunderstand and dramatize present day Japan…

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What kind of plant would you like to grow?

200 Japanese kids in the age range of 10 to 14 years had been asked on a recent survey of the Nikkei Shimbun about what kind of plant they would like to grow on their own. I believe this questionnaire originates from a Japanese school habit, when the students are asked as a part the summer holiday homework to take care of a certain plant. Although Hydrangea as shown on the side becomes very popular in Japan during early summer – especially rainy season – the choices made by the children seem very interesting to me.
Number one was strawberry, which was for me very surprising, because I had assumed the children would be trying to let something grow that is in season in Summer. Looking at the product offerings in the stores, the high season for strawberries in Japan is in the winter (vinyl house farming). On the other hand, potentially, because strawberries are not found in the stores in summer, the desire to plant some of their own makes sense. The ranking follows as below:

1. Strawberry
2. Rice
3. Tomato
4. Corn
5. Cucumber
6. Water melon
7. Muscat melon
8. Grape
9. Potato
10. Clementine

I do not know what your favorite might be, but if I had a chance now I would love to have some “tororo” or “nagaimo” (Japanese yam: lit. long yam, 長芋) on my own. Unlike any yams that I had known, this yam when grated creates some sticky, slimy foam like mash. In case this made you curious for some recipe or pictures, don’t hesitate to have a look at the janechannel. I love this yam so much, if I had to be born again as a plant I believe I want to become a Japanese yam

Brought to you by Sibylle Ito (伊藤シビル)

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