JAPANESE CULTURE 日本文化: กุมภาพันธ์ 2012

JAPANESE Culture Living 1

18:40 | ป้ายกำกับ: japan, japan culture, Japanese, japan living, slide door, sliding door

Living

Housing in Japan, Heian period Shindenzukuri [Shindenzukuri], from the Muromachi period Shoinzukuri, Edo period Momoyama style has been changed with the times and so on [Sukiyazukuri Sukiyazukuri]. In the meantime, various things on its own and was made in Japan for joinery and building materials, such as those developed independently in Japan flows from abroad have been produced, of course. After the war, over Western-style residential proceed, but that also was affected by these fittings, building materials, housing has been used to house Japanese-style Western-style course is built today. This is because with the many benefits and well suited to the climate of Japan is of these tools were produced by ancient wisdom, and will not jeopardize the health mean that natural materials.

Sliding door

Sliding door, as the partition of Japanese-style house, has been used for a long time. Can be easily opened and closed or removed when needed, is a very flexible joinery. Greater role in the arts, painting drawn on the sliding door to the temple and the castle during the Edo period from the Kamakura period (picture sliding door), which remain as important cultural assets.

Move partition

Sliding door is another room which separates the residential Japanese style joinery. Which was created to divide the space in one big house of Shindenzukuri was originally used as a partition between the room and then also of architectural style.That instead of a wall, used as a partition of the room sliding door can be removed, you are free to change the size of the room. By changing the shape of the space is flexible, and has become one of the characteristics of housing in Japan like this.

The sliding door has the ability to humidity control functions and features insulation, absorbing harmful substances in the room also. This prevents the cold Dari, when humid absorbs the moisture, when dried will allow us to release the moisture.So, to use a sliding door to the closet partition is very useful not only as a measure against moisture. That are suitable for the climate is humid, one of the main reasons for sliding door would have been long used in Japanese houses.

In addition to each other to partition the room, the sliding door sliding door because the picture is drawn, as has the role of interior decoration. The presence of sliding door picture is much the atmosphere of the Japanese-style room complemented me.

If you draw a picture to art

Style houses of the nobility of the Heian period, gave priority to proper ventilation, do not partition the room was Shindenzukuri. Nobles, in order to space or partitioned, put a blindfold on, I was using the folding screen and curtains.Under these circumstances, sliding door will be invented. Initially, paste and silk, were used by inserting as a "partition", between the pillars in order to keep off the cold. At the time called "Shoji collectively, the" all that separates the room, such as was referred to as the sliding door sliding door sliding door like the way the current.

Then, (thick paper was imported from China) Toshi Toshi [] is now used, such as the current shape of the sliding door is completed. Around this time, so that the picture will be painted on the sliding door also. During the Kamakura period, sliding door is made to be used in sliding, the use of current is established. The Momoyama period Shoinzukuri have been completed, have the sliding door, and also can be decorated with a large amount of paper and expensive, such as castles, temples, are used to canvas painting bran as an art, there are still currently many works You.

Become popular and the production of paper into the Edo period, first spread from a wealthy merchant, went and then spread to the common people.

Secret of the air layer performance

To the current sliding door, there is a sliding door sliding door and production broadly divided into the sum. These differences from the internal structure, sliding door, but the sum has partnered with a piece of wood can be from the core and the surrounding frame (Kamachi) (internal members), and mass production is sliding door has been the use of cardboard, a plastic foam. This difference affects the way of paper stuck sliding door.

Sum sliding door, paint the glue to only around it, fastened with a nail stuck in the base paper, called the paper received.Center will be in a floating state at this time (floating paste), so put a paper sliding door on it, can be inside the air layer, which can lead insulation, the humidity control. It is also possible to re-covering. However, mass production sliding door, so to fill a solid surface with glue, such as the sliding door function sum is not and can not be re-covering.

The material of the paper sliding door, the fabric has been used, or high-quality paper that currently Torinokogami. Sliding door to mass production is also used plastic cross.

Material: sliding door
cedar cypress paper

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JAPANESE FOOD CULTURE 3

07:38 | ป้ายกำกับ: japan, Japanese, Japanese food, japan food, ramen, udon, うどん

うどん Udon

And noodles, as well as a small amount of salt water to flour, noodles is one of Japan's food was kneaded in the shape of those noodles. I eat at soup seasoned with soy sauce bets (put noodles), and bonito soup (noodles over) eating boiled and dipped in soup. Sanuki udon in Kagawa Prefecture is famous nationwide.

When the cold noodles easy-to-digest

Chewy noodles in broth with noodles and is easily characterized, the food has been in Japan as a meal can be cooked easily by anyone. Udon (Kagawa Prefecture) and Sanuki depth of flavor strength of the waist is famous among them.Sanuki local flour is the flour of the highest quality in Japan has been nurtured among the unique natural environment of the Seto Inland Sea region is less rain warm climate. You can get a lot of mineral water of good quality Sanuki flow near the surface so that water flowing beneath the surface of the earth and is. Setouchi region, beginning with Sanuki, salt making has been done actively using the climate from the past even that little rain. This is why the famous three elements of salt water, this flour is delicious Sanuki udon. Hence, the extent some people go to Kagawa Prefecture from all over the country looking for authentic Sanuki udon. It has been said a long time, so Udon very easy-to-digest food, and better physical condition and eating noodles and warm, such as when there is no appetite when sick.

Sanuki Udon originated

Roots of Udon is said to be "chaos" of a kind of pastry Tang was introduced from China during the Nara period [from] fruit.And "chaos" is a kind of dumpling sauce is made by processing into flour. Will be called to eat warm soup into the "chaos" this soon "飩temperature [flying] favor" and. It is said that to "Udon" → "N Unto" turned it. Sanuki not edit your local customs left to eat things like put a dumpling containing sweet bean paste soup today.
Apart from this theory and, in the Sanuki region has a legend surrounding ambassador Kobo (Kukai). It has been said Sanuki region and saved the people of his hometown in his hometown of Kukai Kukai went to China along with the envoys, but brought back to Japan the technology of Udon, was poor.
The answer was clear, but I do not know which theory is correct, it is likely because the Sanuki region surrounding both theory originated in Japan and udon was Sanuki region.

Current takes the form of noodles in the Muromachi period, food culture Udon went inside the lives of ordinary people during the Edo period. I came to eat at soup was seasoned with soy sauce and dashi bonito as now, by the subsequent (1688-1704), before it is Miso noodle stew seasoned with miso Genroku soy sauce began to circulate across the country It is believed that it was the center. Nanban, such as duck noodles topped with tempura-Tamagotoji-variety tool has been developed from the mid to late Edo period. Even now, Udon has continued to be food of the common people in Japan as a food without change from the time of the Edo period.

Kanto, Kansai and concentrated taste bland
Juice over the noodles taste is preferred by each region are very different.
Seasoning can vary greatly, especially in the Kanto, Kansai.

Kansai
thin soy sauce has been used since that enjoy the taste of soup as soup up your soup over the noodles. It is believed that the use throughout the year from fresh vegetables and white fish caught in the Seto Inland Sea to the material of the tool, it is not close to seasoning the flavor of the material.

Kanto
has a dark color so dark soy sauce seasoned with Koikuchi. It is believed in the Kanto region in order to save fish and vegetables, such as greasy material of the tool had been used, cheated and had to eat in the taste of soy sauce.

Difference is also seen over the noodle soup by the difference in everyday life in this way.

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JAPANESE FOOD CULTURE 2

07:27 | ป้ายกำกับ: japan, Japanese, japan food, mochi, rice cake, もち

Rice cake

読み方：もち

Is handed down from ancient times to the Japanese food in the food, with mortar until a sticky glutinous rice steamed with [mortar], was prepared in the form to moderately large. The melt is characterized by stickiness and texture there is a unique stretch, bulge and bake, and boil. From ancient times, has been reported so far as to eat red-letter day events and celebrations such as New Year festival and, of the season. Their habits are still remaining in various parts of Japan.

Indispensable for Japanese food events

Rice cake was a special food for New Year and celebrations such as "sunny days" originally. You can also be offering cake is made to each such festival of Setsubun festival and puppet festival, tango, you can eat and also to separate the Tanabata Obon season, such as the equinoctial week. Rice cake has been reported until now as indispensable to the life and activities of the Japanese in this way. In recent years you can eat the rice cake on a daily basis regardless of the season or event. In addition, there are many families' standing as emergency food in times of disaster from bagging items conservatory can be easily obtained.

That came with the introduction of rice cultivation

It is thought that came from Southeast Asia and rice cake with the introduction of rice cultivation in the late Jomon period.At that time, the U.S. seems to have been near the U.S., tend to be relatively red rice cake. "Kagamimochi", it came to be that food is from the era of peace was born for each cake has been in preparation for the season and events. Rice cake has become indispensable to food as an offering auspicious occasion of festivals from around this time, Buddhist memorial service. The Muromachi period was also used as a tea ceremony with the development of the tea ceremony sweets. There is a habit of eating a rice cake or Chinese New Year festival at the turn, a relic from the past season even now, has been transmitted as auspicious food.

To greet the New Year mochi

Sharpening a glutinous rice., Soak in water overnight.Raised to Colander and steam in the steamer.Place mortar in mortar steamed glutinous rice rose., Crush the rice with a punch, knead the addition of water.

Adjustment with a rice cake (remove if [Ai] hen), while the hardness, is now complete and return the cake evenly arrive sometimes filled with water.

Mochi is important as one of the arrangements from the past greet the New Year, will be held on several days of end of the year. However, there is a custom is said to lead to avoid "ku" is December 29, 26 is "not a bad idea", that is only two days with a rice cake or buy it.

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JAPANESE Culture Clothing 2

22:35 | ป้ายกำกับ: japan, Japanese, japan kimono, kimono

Long-sleeved kimono

[For women] and refers to that of the kimono kimono long sleeve, the most prestigious is the kimono to be worn by unmarried women. Sleeves (114cm), there is a sleeve ankle length even the largest of approximately 3.Many things glamorous and youthful pattern, will be worn on stage wedding ceremonies (bride, attendance), such as sunny. Can be divided into three types of in-kimono kimono kimono large and small depending on the length of the sleeve length.

Symbol of the feeling of love

The kimono is the flowers and birds and animals, and landscapes of four seasons have been drawn in the hands of [Yuzen technique 描友 Zen]. The pattern has been to put more ornate, with gold leaf and embroidery or applied the [embroidery], and respecting the dignity.

One thing became a kimono of unmarried women are now as long-sleeved kimono, manners and dancers (about 400 years ago) is raised early Edo period. Is such as, beg for mercy, which lean on showing love and shake the sleeve, the sleeve and [cling], because all the rage then Manet daughters unmarried it, Furisode habits that kimono of unmarried women is said to be finished. In addition, it was thought that the shake gesture from the sleeve, also leading to the ritual of exorcism-purification. To wear a kimono such as weddings and Coming-of-Age Day is to have the means to purify oneself beginnings of life.
Was considered the soul-edge Furisode summons with people, and leads to cleanse us from ancient times like this exorcism.

Wear for both men and women

Is made to maintain a constant body temperature of men and women and children under the age of 16,7 easy emits a heat sleeve that was open side of the kimono is characterized by large, the temperature is high compared to the original adult, move around was. (Kimono) is not like that at the time referred to as the "dawn side of this", to shorten the sleeve length.In this way, rather than an emphasis on decorative intent, emphasis had been placed in the practical aspects only.
Now emphasis on decorative than practical aspects along with the trend of the times, long-sleeved kimono began to have a unique surface such as is used for a woman to express affection, however. And, in the late Edo period kimono was established as to be worn by children and unmarried women.

Three types of kimono

Has been good and in-kimono kimono kimono large and small are they differentiated as follows.

It has been decorated with a pattern on the entire surface with the official in the (five-mon) (Ebamoyo Ebamoyo ) with five things · Furisode large crest, crest that now have been omitted As often is. It was primarily to be worn by the bride at a wedding, in recent years, large kimono is now often used to coming-of-age ceremony.

The formal wear in place of ritual and ceremonies such as wedding, long-sleeved kimono in attendance. Such as weddings, so many people are wearing dark clothes in particular, are preferred in the sense plus the glitz. In the long-sleeved kimono dress next to large, the length of the sleeve length is two feet is around (76cm). It is said that the old rituals such as ceremonies, but was generally long-sleeved kimono in, and it Furisode large most of the kimono is currently being commercially available from, such as that tall women have grown significantly compared with the past.

Small party, such as kimono, wear a dress if you want to feel free to enjoy. Furisode not much you can enjoy a free and easy. Small kimono has not been commercially available, ask your tailor to specify the dimensions of the sleeve length.Sleeve length is short, will be a lovely image. Are used, such as tea ceremony and theater, to reach a casual party.

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JAPANESE Culture Clothing 1

09:35 | ป้ายกำกับ: japan, Japanese, kimono

Japanese Culture Clothing

"Kimono", which is a typical national costume of Japan. And traced back the history of the kimono, you will reach your head clothing consistent follow up to the Jomon period [I] Kanto. Tang cultural influences of the Asuka period, brilliant twelve-layered ceremonial kimono of the Heian period. In the history of Japan, kimono culture can not be separated from us.

What is called "kimono" in general Currently, around in a kimono, "wearing long [length] technique" to. The tailoring of wearing long, are broadly divided into single-lined kimono with a back [together] does not have a front and back to tailoring [tailoring] Ichi-ju, divide the season and worn by TPO.

The kimono is the national costume of Japan, the opportunity to wear by a generalization of the clothes had been declined.In recent years by the fashion of antique kimono and Japanese pattern, but is also popular with the younger generation.Will be a mix of old-fashioned manners traditional kimono to a new culture in the future, a beautiful Japanese kimono culture evolve in the future.

Types of kimono are divided into two types of "dyed" and "weave". Refers to the weave of the kimono and kimono is dyed the yarn at the beginning place, woven at a later time. Of dyed kimono and refers to the white fabric of the kimono woven, hand-painted a pattern on the fabric or later, or dyed in color. Tsumugi, such as kimono or ikat weaving is classified in, such as wearing long-sleeved kimono and visit is divided into a dyed kimono. Weave kimono, so the same fiber and lining table, you can wear new clothes as also become much less the color of the table, and turn upside down. The case of dyed kimono, kimono will be reborn as a new addition, by redye again. New reincarnate immediately, nor throw away outdated.Kimono is important from a heart to things Japanese is handed down.

In Encyclopedia Iroha Japanese culture, has been introduced in methods and content format, derived from history, "Ro", features "are" the kimono "is" that (manners).

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JAPANESE FOOD CULTURE

09:24 | ป้ายกำกับ: food, japan, Japanese, Japanese food, japan food, nihon raiori

JAPANESE FOOD CULTURE 1

Japan's food culture, characterized by a meal with rice, the staple food, incorporating plenty, such as seaweed, fish, beans and vegetables, has been attracting attention to people around the world as the ultimate macrobiotic diet.

Japanese food culture to food culture that came from the continent since ancient times and is not intended to be made by the wisdom of our predecessors incorporating the climate of Japan. In addition, there is a deep relationship with the four seasons in Japan even cooking. In particular, a technique for cooking as one of "seasonal" ingredients only quarried in that season has developed, you can enjoy the seasonal cuisine. And, Japanese food is not only taste, but also to cherish the beauty of the look. It can be a culmination of tableware, such as Ready-To-Eat was without meaning to, respectively, favor it, the technology was made by "artisans" of each.Has been introduced in the contents of that type, cooking method, production method, origin, history, "Ro", features "have" to "food", in Encyclopedia Iroha Japanese culture "is".

Rice

The cultivation and consumption of rice has always played a central role in Japanese food

culture. Almost ready for harvesting, this rice field is located near the base of the

mountain Iwakisan in Aomori Prefecture.

For Example. POPULAR JAPAN FOOD

Honzen ryori

An example of this formalized cuisine, which is served on legged trays called honzen.

Sushi

Some of the many types of nigirizushi, in which handmolded portions of vinegared rice are topped with slices of raw fish, shellfish, and other ingredients. A small dab of wasabi (Japanese horseradish) is usually placed between the rice and the topping.

Japanese-inn meal

High-class Japanese inns (ryokan) generally serve sumptuous multiple-course kaiseki-style meals such as the one shown here.

Okonomiyaki

This pancakelike dish is made with a batter of flour, eggs, water, shredded cabbage, and a variety of other ingredients such as meat or shrimp. Shown here is Hiroshimastyle okonomiyaki.

Ramen

This low-cost Chinese-noodle dish is extremely popular throughout Japan and can be found in a number of

regional varieties. Dehydrated and packaged instant ramen, which requires only the addition of boiling water, has become a low-cost favorite worldwide.

Yakiniku

When eating yakiniku, which literally translates as “grilled meat,” people cook bite-sized pieces of beef, pork, and other meat at the table and then dip the cooked pieces in their preferred sauce.

Soba

Known as zaru soba, the cold soba dish shown here is eaten by first dipping the long noodles into a dipping sauce to which wasabi (Japanese horseradish) and green onions are often added.

Yakizakana

A traditional Japanese breakfast will often include a serving of yakizakana (fried fish) such as those shown here.

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