The Smallest Fireworks Show
Many fireworks event operators boast of their shows. They say theirs is the best, one of the most gorgeous, or one of the most extended durations, blah, blah, blah... But, how about someone saying about the most minor, humblest fireworks show in the world? You will bet there's no such senseless person who would go that far.
Actually, there is, and I really love it!
It's about a show held in my hometown, and you'll see outdoor promotional banners standing roadside, proudly (or humorous self-pitying?) saying that theirs are the smallest fireworks in Japan!
The fireworks are funded through humble donations from villagers, and it is a desperate idea to enliven a depopulating village in the middle of nowhere, where there is almost nothing to attract visitors. So, it is small, won't splurge shots, so you have to wait for a while between bouts. And the entier show will last, say, only about fifteen minutes.
It may be nothing compared with one in Nagaoka City in Niigata, for instance. But it gets people’s love, care, and passion for trying to taste until the last spark of the show.
Yeah, there’s no other fireworks you can enjoy that way.
Kototaki or Harp Cascade
ことたき, 琴滝
Welcome to Japan!
This summer has been scorching hot in Japan. Outrageously, indeed. On such a harsh day when a thermometer has already hit a far higher position than our body temperature, walking under the sun is almost a suicide mission. We need a neck cooler, a fan vest, a powerful sun-shading umbrella, a bottle of water, and most importantly, a strong will to reach the destination. And what else can we do? How about thinking of something cool? So, I picked up a video of a small waterfall called “Koto Taki” or Harp Cascade, whose water streams look like Japanese harp strings. Hence the name. Hope you could chill out a bit.
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Tōfu
とうふ, 豆腐
Soybean Curd
It has become a standard product in the global market. It’s probably too famous to remember that it’s a Japanese food item. Well, I won’t claim its inventorship since many traditional things have come from China, including Tōfu. But the word “Tōfu” does come from the Japanese “豆腐” (bean fermentation). I wouldn’t do a wiki of the food here, but let’s just say it’s a product made by coagulating soy milk filtered from ground soybeans, which is then added with a Nigari additive.
Categorywise, there are broadly two types: hard and soft, namely, Momen (cotton texture) and Kinu Goshi (silky texture). The first is a popular ingredient for Nabe Ryōri,Nimono, and sauté, while the second is indispensable for Yu Dōfu, a famous Kyoto winter cuisine. With all that said, let’s enjoy the food in diverse ways.
When you fancy a meat-based dish in spring, how about Sukiyaki with firm Momen Dōfu blocks? Cold Tōfu or Hiya Yakko served with Shōyu and Neghi (Welsh onion) or Myoga (a sort of ginger) garnishes will enhance your appetite in the summertime. You may want to prepare a light-fried Tōfu dish mixed with minced meat and Nira (garlic chives) leaves in autumn.
When winter comes, and you crave a hot soup dish, get a Nabe soup at the supermarket and boil it with some meat, seafood, vegetables, and Tōfu! You can add it to Miso Soup, bake it as Dengaku, or grind it into Shira Ae.
There are various Tōfu products, including those with an Edamame or Yuzu flavour and freeze-dried ones called “Koya Dōfu”. Even products named “Goma Dōfu” or “Tamago Dōfu” using non-bean ingredients are available on the store shelves.
Tōfu with an Edamae or Yuzu flavour.
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Hiya Yakko served with a sprinkle of Neghi.
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Round-shaped silky-touch Tōfu.
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Yu Dōfu cooked with Shun Ghiku or vegetable chrysanthemum.
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Shira Ae or ground Tōfu mixed with other ingredients.
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Tōfu sauté with minced meat and Nira.
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Dengaku of Tōfu available at a food stand.
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Goma Dōfu made of starch.
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Tamago Dōfu or coagulated egg soup.
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Tōfu with an Edamae or Yuzu flavour.
Hiya Yakko served with a sprinkle of Neghi.
Round-shaped silky-touch Tōfu.
Yu Dōfu cooked with Shun Ghiku or vegetable chrysanthemum.
Shira Ae or ground Tōfu mixed with other ingredients.
Tōfu sauté with minced meat and Nira.
Dengaku of Tōfu available at a food stand.
Goma Dōfu made of starch.
Tamago Dōfu or coagulated egg soup.
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Handy Japanese Phrase
Itadaki masu
いただきます
Close translation: “I’m happy to eat it!”
Any decent Japanese person would utter this phrase before eating a meal. Often combined with the gesture of putting palms together to show veneration and appreciation to the divine. In that sense, it may be the equivalent of saying grace, but it also entails appreciation for all those who (or what) have made that food ready to eat, and non-religious people also use it.
So when you have a meal in a Japanese restaurant, why don’t you use it before eating? That will surely put a smile on people who prepare and serve your food, and probably, someone who is sitting at a table next to yours.
The literal meaning of the phrase is “I will accept it with pleasure”, and it is also used to receive something offered (e.g., a gift).
Cool Japanese Kanji
Meaning: Love/Pronunciation: ai
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