Japan History and Culture

Sacred Shinto rope or Shimenawa (注連縄, しめかざり)

Shimenawa are sacred rope with strips of white   paper (gohei). These ropes made from  rice straw or hemp which is braided before being bound with string. A wood or wire insert is often used to cause the shimenawa to preserve its shape.

The Shimenawa for decorations Japanese New Year (OShogatsu or shogatsu), used for ritual purification in the Shinto Religion. These are usually hung from the shrine gate (torii) and before above entrance of houses or a shrine precinct, the inner sanctuary of a shrines or a ritual site, to ward off evil spirits. Japanese people used to mark trees that are believed to be inhabited by spirits called Kodama. Cutting down these trees is thought to bring misfortune.

Izumo Taisha Shrine, also called as Izumo Ōyashiro (出雲大社) has the giant a sacred rope (shimenawa), lengths and weights of 13 meters, 5 tons, and 8 meters, 1.5 tons respectively. They change it every three years.

The Eel Eating Day (Doyou no ushi no hi, 土用の牛の日)

Doyo means “the end of the season”,are the days which mark the 18 days before the beginning of each season in the lunar calendar and Ushi no Hi, literally means day of the ox, from of old Japanese believed that each part of the day follows the 12 animals of zodiac signs for designation cycles of time, They are Rat, Ox, Tiger, Rabbit, Dragon, Snake, Horse, Sheep, Monkey, Rooster, Dog and Pig, animals were used to represent certain text about “Doyo Ushi no Hi”(the Ox day of the hottest period).

Doyo no Ushi no Hi on July 20th as known as the hottest day of the year(temperature about 35-36°C and high humidity in summer),is a special mid-summer day dedicated to eating eels(Unagi, 鰻)because eels are very nutritious foods and can restore people’s vitality and then beat the summer heat, a great source of high quality protein, calcium, vitamin A, B1, B2, D, E, high in EPA (which lowers blood cholesterol) and DHA (sometimes called “brain food,” it is thought to enhance mental acumen), which is popular summertime fare. On Doyo ushi no hi, you will find eels sold at every supermarkets, the shopping arcade, restaurants, convenience stores and Long advertisement flags (nobori) are often around to promote sales. And then you can see a salesman or fishmonger with some freshly grilled eel for sale.

There are many types of eel dishes:

•Kabayaki(蒲焼) – grilled eel on skewers and grilled with sweet soy sauce-base sauce (kabayaki sauce) before broiled on a grill.

•Unagi-don orUnagi-donburi (鰻丼)- Bowl of rice topped with grilled eel.

•Kimosui(肝吸い) – A small bowl of clear soup made from eel livers, often served as part of a set, whose vitamin D content is reputed to be good for the eyesight.

•Shirayaki(白焼き)- plain grilled eel without basting sauce for flavourings. This is usually eaten with a dip of plain soy sauce (shoyu) with wasabi.

•Unagi sushi (鰻寿司)- finger pieces of eel on rice sushi style.

•Uzaku(鰻ざく) – grilled eel with sliced cucumber in a sanbaizu (vinegar sauce) dressing.

Sacred straw festoon (Shimekazari, 玉飾り)

Shimekazari(標飾り)is one of New Year’s decorations, many house and companies   hang on the top of the house entrance or in the kitchen above the stove for block the invasion of bad luck or wards off evil spirits and welcome the gods (Shintoism God). Some even decorate the front of their cars with shimekazari after a car wash. These are made from sacred twisted straw rope hung with strips of white paper and pieces of straw ,shaped into one or more rings.

These consist of propitious decorations, most commonly an orange because orange (daidai is a small citrus)) sounds like “many generations”. It is a wish for fertility and lots of descendants, kelp (Konbu) sounds similar to the word, yorokobu (to be happy), a lobster, ferns with white-backed leaves, folding fan and attached to them. It has a modest and simple one. The lettering says daikichi, which means best luck, and that little cat is a manekineko. It is holding a golden coin in one paw and beckoning with the other. It is beckoning for more coins. each one of those decorations is significant, symbol of a prayer for longevity, academic success, prosperity and so on.

Japanese horseradish (Wasabi, わさび)

Wasabi is a root vegetable or above-ground root-like stem of this plant that is grated into a green paste. It is a strong, a fiery hot flavor which quickly dissipates within a few seconds and leave a lingering sweet taste, with no burning aftertaste in one’s mouth.

Wasabi can grow in the ground, but commonly it is cultivated in clean water running down the mountain valleys and the temperature must be mild (heat must be avoided).When the wasabi plant grows to nearly 20 inches tall, with green leaves on the head, the rhizome grows above the root and the plant is ready for harvesting.

Wasabi is most famous a staple condiment in Japanese cuisine. It is the light green paste that accompanies sashimi (raw seafood) ,sushi, noodle dishes, However, it is also used for many other Japanese dishes. Essentially, people dip sashimi (raw seafood) slices in a mixture of wasabi and soy sauce. Wasabi is said to be effective as an antidote to prevent food poisoning. That is one reason that wasabi is served with sushi and raw fish slices.

Many “wasabi” powder and paste products that is widely available in supermarkets and even some restaurants. Wasabi powders have to be mixed with water to contain only very little or no real wasabi at all and are made of colored horseradish instead. This is due to the fact that cultivation of real wasabi is relatively difficult and expensive.