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Newsletter: Delivery Of Japan's Seasonal Tradition

Delivered on January 28, 2014
Delivery Of Japan's Seasonal Tradition: January 2014, Issue 12

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Delivery Of Japan's Seasonal Tradition [Issue 12]
January 28, 2014
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Japanese Traditional Culture Promotion & Development Organization
(JTCO)
http://www.jtco.or.jp/en/

CONTENTS:

1. Seasonal Taste:
The best season changes depending on where it was caught:
Sawara (Japanese Seer fish)
2. News from JTCO:
New Article Released:
Iwayado Tansu Furniture / Kiyomizu Ware

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:: 1. Seasonal Taste
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The best season changes depending on where it was caught: Sawara
(Japanese Seer fish)

Japanese seer fish is a kind of fish living in the sea throughout the
whole year. The best season of the fish is depending on the place that
it was caught. The fish caught in mid-January in the Kanto area is
called "寒鰆(Kansawara )". 寒 is the name of a period about 30
days from 6th January to 4th February on a calendar and Kansawara is
full of fat and tasty.


Sawara's kanji is written like 鰆. The left part of kanji means fish
and the right part means spring.
To lay eggs, the fish goes into the Seto Inland Sea surrounded by
Honshu, Shikoku and Kyushu from March to May and large amount of the
fish is caught in this period. Therefore, it was named as spring fish
by western Japan area such as Seto Inland sea coast.


Sawara's old name was狭腹 (sahara), which means narrow stomach. It
seems that it was named from its thin body. The young fish has a
different name which is 狭腰(sagoshi) meaning the slim waist. Either
way, you can easily imagine that the fish has a slim figure.

Japanese seer fish contained good quality protein as well as a lot of
Vitamins such as A, B2, B3 (niacin) and D. There is plenty of
potassium which enhances the excretion of sodium to restrain high
blood pressure. It contains not only DHA which improves brain function,
but it also has unsaturated fatty acid such as EPA which enables
fluent blood flow and lower the neutral fat . And also, it has
taurine strengthening the liver functions.


The fish is highly valued in Okayama prefecture which is at the
southeast part of the Chugoku area. The fish is eaten as sashimi,
seasoned with vinegar "sunomono" and for making sushi. The phrase,
"The price of the fish is decided in Okayama." is known because of
this reason.


At "Kansawara" season, people can enjoy the delicate taste of the
fish meat which is usually watery and with rich fat, no matter it is
cooked as sashimi, grilled or deep-fried. Japanese seer fish can also
be caught in other countries besides Japan. Have you ever tried it
before?

Translation: Hitomi Kochi, reviewed by Chan Yitin


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:: 2. News from JTCO
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

New articles released!

Iwayado Tansu Furniture: Craftworker interview report
http://www.jtco.or.jp/en/tradition_report/?id=18

The last report of Iwayado Tansu furniture covers an interview with
Mr. Junichi Uchida, the chief of Iwayado Tansu Seisan Kyoudou Kumiai
(Iwayado Tansu productive cooperative), about the history, the recent
trend of the industry and how to respond to the market. He told us in
detail about challenges the industry faces and their effort to acquire
new customers.

Translation: Tomoe Ukida, reviewed by Mariko Maekawa

Kiyomizu Yaki: Kiyomizu ware
http://www.jtco.or.jp/en/kougeihinkan/?act=detail&id=184&p=26&c=31
Pottery and porcelain made in Kyoto is generally known as Kyo-style
ceramics, Kiyomizu ware.The splendor and refined elegance of Kyo-style
ceramics, Kiyomizu ware is created based on sophisticated design and
various proficient skills. History of pottery and porcelain in Kyoto
started more than 1,200 years ago, in Nara period. A Buddhist preist,
Gyoki built a kiln and made earthenware in Seikanji. Now the ruins of
the temple is called "Chawan-zaka".

Translation: Yoshiko Nakao


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