![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small}
hurikomisyo
« previous entry | next entry »
Dec. 18th, 2008 | 12:12 pm
Gallery Link
I have TIME today, because I'm leaving the library at 5:30ish to go see a demonstration on Japanese music geared towards foreigners in Japan (I don't have high hopes for it content-wise, but I'll be able to play a kotudumi--a little Noh drum--and hopefully get some business cards. Business cards...it's "The Meisi Game!", or at least that's how I like to think of it. If it's interesting I'll let you know how it goes.
Todays title is "hurikomisyo," which is a unique Japanese way to get around using fake money (ie credit cards). Plastic isn't big in Japan (or, stereotypically, in Asia in general), so there's all these systems of bank transfers and cash payments to take care of bills. I bought some Christmas presents from a friend of a friend in Saitama (they're Christmas presents, so I can't say what they are), and I'm paying by hurikomisyo.
Basically this means I go to a convenience store, pop over to the ATM, punch in some account numbers, and pay--by cash--someone living...I don't know, halfway across the country. It's crazy. The ATMs in Japan can do lots of different stuff, which is useful because I am in a weird banking situation and don't have a local account (you have to live somewhere 6 months before, as a non citizen, being able to open an account). Fun times, giving my money away to machines.
On a completely different note, I don't cook very much, but I do make myself miso soup usually once or twice a day. This involves gu (stuff you put in it), miso, and dasi. Some miso comes with dasi in it already, but not the cheap stuff I bought. That means I get to experiment.
Dasi is this magical flavor stuff that's essential to all sorts of Japanese cooking. I can't actually explain what it is (and neither, apparently, can Wikipedia), but there's all sorts of different ways of using these different flavoring agents (some are solid, some are liquid) to make stuff taste good. Well, that's an opinion.
The first dasi I used was "hon-dasi" ("base" or "original" dasi), which was amazing. When that ran out, I got some "iriko-dasi", which is made from little fish that are dried and ground up. That makes stuff taste...fishy. Not too crazy about it.
Anyhow, there's all sorts of different flavors you use, and instead of just soup, you can cook stuff in it, too. That's why it's so difficult to make kabotya (pumpkin-ish thing) in the States--because you need a variety of dasi to cook it in.
That didn't turn into as interesting a discussion as I had hoped it would, so let's move onto today's translation...
Oh, you're in for it today. I decided to brave "The Japanese Tradition," a series of shorts featuring the comedy troupe "Ramenzu." Some of them have English subtitles (I recommend the one on sushi), but this one is all in Japanese and was short enough to translate. Maybe you'll learn something. Oh, and the comments in parenthesis are mine, just FYI.
The Japanese Tradition
Chopsticks
Spear. Pick up. Cut. Mix. Such a useful tool. It's not a knife or a fork. It's chopsticks.
In Japan chopsticks are always used at meals. These straight sticks are called "chopsticks." In just one hand, use two sticks.
They are made from various things. Traditional bamboo. Brilliant plastic. There are even high-class ones made from animal bone.
Here's wooden "breakable" chopsticks. They come free in most eateries. When you use them, you have to break them in half.
Basic usage.
1) Vertically from the top 3/5ths of the way down, with both hands grip the thin parts of the chopsticks.
2) With the power of your fingertips pull apart. Pull apart using even pressure. If the force is unbalanced, they won't break straight.
CAUTION: When you break breakable chopsticks, keep your elbows in. If your arms are open your elbows can hit, or, unthinking, accidents can occur.
Have you skillfully broken a pair? From the beginning, everyone's a neophyte. Let's keep trying without giving up!
Advanced Course.
Working-man (this is my personal favorite...this breaking style dates back to the Edo period)
Gay Pride style.
Karate.
Dynamite.
Friendship breaking.
It's a small world.
Holding Chopsticks.
This style is called "regular." If you get used to it, it's simple, but for those for whom it is difficult to hold the chopsticks in one hand we won't care if you hold one in each hand like a knife and fork: international style.
If you want to appeal to your manliness, use the masculine grip (this is actually the way little kids who don't know how to use chopsticks right tend to eat, BTW). To enjoy Japaneseness, Mt. Huzi. If you want to taste a little opluence, use two pairs without breaking them: Daimyo (Daimyo were Feudal lords in Medieval Japan). When you're energetic, use the Phoenix. Galaxy. Human kindness. First love.
So, did you enjoy it? Westerners who can use chopsticks tend to be liked by Japanese people. Why don't we learn to use chopsticks to their fullest and surprise some Japanese?
In addition to this film, the Japanese Culture Lab has prepared a number of others. Collect them all.
I have TIME today, because I'm leaving the library at 5:30ish to go see a demonstration on Japanese music geared towards foreigners in Japan (I don't have high hopes for it content-wise, but I'll be able to play a kotudumi--a little Noh drum--and hopefully get some business cards. Business cards...it's "The Meisi Game!", or at least that's how I like to think of it. If it's interesting I'll let you know how it goes.
Todays title is "hurikomisyo," which is a unique Japanese way to get around using fake money (ie credit cards). Plastic isn't big in Japan (or, stereotypically, in Asia in general), so there's all these systems of bank transfers and cash payments to take care of bills. I bought some Christmas presents from a friend of a friend in Saitama (they're Christmas presents, so I can't say what they are), and I'm paying by hurikomisyo.
Basically this means I go to a convenience store, pop over to the ATM, punch in some account numbers, and pay--by cash--someone living...I don't know, halfway across the country. It's crazy. The ATMs in Japan can do lots of different stuff, which is useful because I am in a weird banking situation and don't have a local account (you have to live somewhere 6 months before, as a non citizen, being able to open an account). Fun times, giving my money away to machines.
On a completely different note, I don't cook very much, but I do make myself miso soup usually once or twice a day. This involves gu (stuff you put in it), miso, and dasi. Some miso comes with dasi in it already, but not the cheap stuff I bought. That means I get to experiment.
Dasi is this magical flavor stuff that's essential to all sorts of Japanese cooking. I can't actually explain what it is (and neither, apparently, can Wikipedia), but there's all sorts of different ways of using these different flavoring agents (some are solid, some are liquid) to make stuff taste good. Well, that's an opinion.
The first dasi I used was "hon-dasi" ("base" or "original" dasi), which was amazing. When that ran out, I got some "iriko-dasi", which is made from little fish that are dried and ground up. That makes stuff taste...fishy. Not too crazy about it.
Anyhow, there's all sorts of different flavors you use, and instead of just soup, you can cook stuff in it, too. That's why it's so difficult to make kabotya (pumpkin-ish thing) in the States--because you need a variety of dasi to cook it in.
That didn't turn into as interesting a discussion as I had hoped it would, so let's move onto today's translation...
Oh, you're in for it today. I decided to brave "The Japanese Tradition," a series of shorts featuring the comedy troupe "Ramenzu." Some of them have English subtitles (I recommend the one on sushi), but this one is all in Japanese and was short enough to translate. Maybe you'll learn something. Oh, and the comments in parenthesis are mine, just FYI.
The Japanese Tradition
Chopsticks
Spear. Pick up. Cut. Mix. Such a useful tool. It's not a knife or a fork. It's chopsticks.
In Japan chopsticks are always used at meals. These straight sticks are called "chopsticks." In just one hand, use two sticks.
They are made from various things. Traditional bamboo. Brilliant plastic. There are even high-class ones made from animal bone.
Here's wooden "breakable" chopsticks. They come free in most eateries. When you use them, you have to break them in half.
Basic usage.
1) Vertically from the top 3/5ths of the way down, with both hands grip the thin parts of the chopsticks.
2) With the power of your fingertips pull apart. Pull apart using even pressure. If the force is unbalanced, they won't break straight.
CAUTION: When you break breakable chopsticks, keep your elbows in. If your arms are open your elbows can hit, or, unthinking, accidents can occur.
Have you skillfully broken a pair? From the beginning, everyone's a neophyte. Let's keep trying without giving up!
Advanced Course.
Working-man (this is my personal favorite...this breaking style dates back to the Edo period)
Gay Pride style.
Karate.
Dynamite.
Friendship breaking.
It's a small world.
Holding Chopsticks.
This style is called "regular." If you get used to it, it's simple, but for those for whom it is difficult to hold the chopsticks in one hand we won't care if you hold one in each hand like a knife and fork: international style.
If you want to appeal to your manliness, use the masculine grip (this is actually the way little kids who don't know how to use chopsticks right tend to eat, BTW). To enjoy Japaneseness, Mt. Huzi. If you want to taste a little opluence, use two pairs without breaking them: Daimyo (Daimyo were Feudal lords in Medieval Japan). When you're energetic, use the Phoenix. Galaxy. Human kindness. First love.
So, did you enjoy it? Westerners who can use chopsticks tend to be liked by Japanese people. Why don't we learn to use chopsticks to their fullest and surprise some Japanese?
In addition to this film, the Japanese Culture Lab has prepared a number of others. Collect them all.