Random couple of words:
Konbini–convenience store,
Kokoro–consummation of heart and mind and soul.
Ikigai–purpose
Shinzou–physical heart organ
Ha-to–shape of a love 💓 heart
Karoshi–worked to death
Nomikai–after work drinks
O tsukaresama–“you’re tired”, respectfully
Koukan nikki–shared friends journal
Koi–desire, love from self for another
Ai–shared, all encompassing love
Kokuhaku–profession of love to begin a relationship
Giri-choco–socially obligated chocolate gift
Butsudan–home shrine for loved ones
Wabi–living in nature
Sabi–beauty of aging
Fureai–caring relationship, esp. intergenerational
Shibu–
Kinstugi: repairing broken pottery with golden lacquer.
–beyond pottery it’s about celebrating the imperfections that you acquire while living a full life.
Ikebana: the art of flower arranging.
-shin: longest branch in the arrangement, represents heaven. Strongest branch.
-soe: middle branch. Humanity. ~2/3 length of shin.
-tai or hikae: Earth/nature. 2/3 length of soe.
Ratio of 7:5:3 for shin, soe, and tai.
Hanakotoba–language of flowers.
-Bluebell: gratitude
-Camella: waiting or longing
-daffodil: respect
-hydrangea: pride
-iris: good news
-peony: bravery
Styles of ikebana
-rikka: Buddhist tradition, seven branches.
-moribana: piled up flowers, upright, slanting or water reflecting.
-nageire: thrown in, effortless
-seika or shoka: plant material 1.5x height of vase. Mountain plants above lowland ones.
-jiyuka: freestyle. Contemporary or abstract, netting or wire are common.
Tabemono たべもの.
Kuishimbo–glutton/gourmand.
Hana yori dango–“dumplings over flowers”.
Hara hachi bu–“eat until you are 80% fill”
Chopsticks:
-never leave them sticking up in food vertically, set them on the edge of your plate pointing away from anyone. Or on the side plate.
-no stabbing.
-serve yourself from a shared dish using the wide end.
Bento:
– 4 parts carb
– 2 parts veggies
– 1 part protein
– 1 part fruit
– colorful
Fermented foods:
-NATTO: smelly slimy soybeans
– miso: soybean paste for soups, dressings, and sauces.
– tofu: soybean curd (coagulated soy milk).
– soy sauce: koikuchi (dark), usukuchi (light), tamari (wheat free), shiro shoyu (mostly wheat, little soy), genen shoyu (low salt), marudaizu shoyu (whole bean soy sauce).
– katsuobushi: bonito flakes (dried smoked and fermented tuna)
Sushi:
– eat with fingers.
– dip fish in soy sauce, keeping rice dry
– wasabi will be part of sushi if recommended. Add to sit sauce if preferred.
– eat in one bite
– cleanse palate with ginger between sushi types
– start with lighter sushi (ebi) moving to heavier/flavorful (otoro).
– Maki (traditional–nori on the outside), uramaki (rice on outside), nigiri (fish on top of rice ball), temaki (sushi in nori cone), chirashi (mixed sushi on rice).
Ramen: eat it fast, occasional slurping is appreciation, no need to finish the broth.
Broth for ramen:
Shoyu broth–sesame oil, soy sauce, oyster sauce, rice vinegar, salt.
Miso broth–miso, soy sauce, salt, sugar.
Mix broth with chicken or pork stock.
Foodisms:
-itadakimasu: I humbly receive!
-goshisousama: that was a feast!
-oishii: delicious
Ocha: tea
Sencha green: 80% of tea made in Japan. 165°F. 3 steeps.
Genmaicha: rice tea. Sencha blended with roasted rice. Nutty and stomach-settling.
Hojicha: little caffeine. Aroma similar to coffee.
Kukicha: twig tea. Sweeter and creamier. Brew multiple times. Less astringent.
Matcha powdered green: bitter, three grades: ceremonial, premium, and culinary.
Mugicha: barley tea, very bitter but refreshing cold in summer. Fine to brew in cold water.
Sado: matcha tea ceremony
-chaji: formal full length bells and whistles.
-chakai: informal
Wa: harmony
Kei: respect
Sei: purity
Jaku: tranquility
Koicha: thick tea. One cup shared among three drinkers, three sips each.
Usucha: thin matcha. Individual cups.
Ocha zuke: tea over rice bowl with savory toppings, like leftover salmon.
Wagashi: traditional confectionary.
-daifuku: rice cake. Small round mochi filled with bean paste or sweet fillings.
-dorayaki: stuffed castella cake. Castella is a Portuguese import made of sugar flour eggs and starch syrup.
-taiyaki: fish cake. No fish. Fish shaped made of sweet batter like pancakes. Filled with sweet fillings.
-yokan: red bean jelly, often with nuts inside.
Calligraphy
Fude: brush
Sumi: ink
Washi: durable packed made from mulberry, sometimes textured pattern
Suzuri: ink stone for grinding ink to mix with water
Three styles
Kaisho, standardized and easy to read, precise
Gyosho, semi cursive, flowing
Sosho, abstract, evoking wind blowing through grass.
Eight essential strokes
Soku, a dot
Roku, horizontal stroke
Do, vertical stroke
Teki, upward flick from horizontal or vertical stroke
Saku, upward flick to the right
Ryaku, downward stroke to the left
Taku, downward flick to the left, or downward stroke to the right
Enso, Zen circle conveying vastness of the universe and void at the same time.
Sumi-e: monochromatic ink wash painting
Japanese homes
1. Bring the outdoors in
2. Keep it minimal
3. Experiment with space
Genkan: traditional entryway, generally raised, removal of footwear, signal of etiquette
Getabako: box for shoes to go in when entering a home
“Ojamashimasu”: standard greeting, basically “pardon me disturbing you”
Tokonoma: alcoves for displaying shodo, ikebana, or bonsai
Kotatsu: heated table and blankets
Chabudai: low foldable table for dining
Zabuton: thin floor cushion