Japanese Ginger

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Japanese Ginger
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Reports of Sri Chinmoy's recent visit to Japan have sent my thoughts longingly eastward, to a country which I have never visited. From pickled ginger to origami, Japanese culture has always brought a mysterious thrill to my heart.

Miyamoto Musashi is Japan's most famous swordsman. The account of his life, meticulously researched and documented by Eiji Yoshikawa in the 1930s, was carefully crafted into English by Charles S Terry 50 years later; a work transparent enough to preserve Yoshikawa's exquisite poetic style.

This is ostensibly a book of swordsmanship, and includes its share of martial combat, but that element is neither gratuitous nor glamourised - it serves to support rather than blemish the story's purpose. Musashi transforms himself from a brute and selfish thug, to a hero of great depth and honour. Through the teachings of Takuan Soho and through his own self-discipline and one-pointedness, he transcends his natural capacities in the pursuit of his life's mission.

Although Musashi was the maven of martial arts in his time, Yoshikawa portrays his many human aspects so as to bring his character into real and living relief - not a mere legend, but a man struggling with failings and weaknesses, in whom one can surely glimpse one's own self. Never coldly observing from outside any character, Yoshikawa becomes the character and writes straight from that beating heart, or racing mind, or pulsing body. Each character has its place in the tale and its own unique lesson for the reader.

Yoshikawa's research is such that every angle of the culture and every level of the social hierarchy is revealed in robust detail. The writing is complete and completely satisfying, pristine and elegant. No single word is superfluous, yet no detail is trivial enough for exclusion. One may well take any sentence from any of the 970 pages and let it stand as a striking, intriguing work of prose.

More graceful than grisly, this is the account by one master of another master's life. Whether you choose to read this book for its historical content, its study of martial arts, its celebration of Japanese culture, its portrayal of human transcendence, or simply as a heroic piece of writing, you will not be disappointed.

RECOMMENDATIONS

Do:

* Read this book, even if it takes you the rest of your life.

Don't:

* Bother watching the Musashi films made in the mid 1950s!

* Bother reading Taiko by the same author unless you can read Japanese - unfortunately the English translation is careless and ruthlessly abridged.

Sumangali Morhall is a member of the Sri Chinmoy Centre in Cardiff Wales. She works in a running shop "Run and Become" Sumangali enjoys writing prose and poetry and edits a website about the music of Sri Chinmoy

Knowing More About Japanese Sushi

Japanese sushi is a type of vinegar rice topped with fish, meats and vegetables. Nowadays, sushi is prepared creatively for a more inviting appearance. It possesses many nutritional benefits.

Sushi comes from an archaic grammatical form of word which means sour. Rice and fish is being combined for a more likable meal. Most restaurants today serve sushi in different ways. Here is some additional information about one of the most popular food not only in Japan but in many countries across the globe.

Sushi Origin

Sushi did not actually originate in Japan. It was introduced into Japan from China during the 17th century. People made sushi from fermented fish. This is since there were no refrigerators back then.

The fish was consumed and the rice is discarded. Sushi is even considered as the marriage of vinegar rice with many other ingredients. Different sushi combinations had actually evolved. Sushi became the most popular food in Japan until now.

The Japanese love sushi, especially if it is served in rolled nori called Makizushi and nigirizushi (toppings laid in clumps of rice). This is also for inarizushi (stuffed with fried tofu) and chirashi-zushi (toppings scattered over a sushi rice bowl).

One should learn the basic ingredients in preparing sushi. Ingredients should be properly set in order so as to achieve the perfect art of making sushi.

Ingredients:

Sushi rice - This is a type of short grained rice mixed with vinegar, salt, sugar and sometimes sake. Short grain brown and wild rice can also be used and is usually cooled down before placing it into a type of filling.

Nori - Nori is an alga, a type of seaweed wrapper. Algae are scraped, rolled out into thin and dried into the sun just like rice paper. High quality Nori must be thick, shiny, smooth, and green, having no holes on it. The Nori standard sheet is about 18 cm by 21 cm.

Omelette (fukusazushi) -An omelet is used in forming the pouch for the fillings and rice. It may also replace the nori, for wrapping purposes.

Toppings and fillings may include fish, seafood, vegetables, red meat, tofu and eggs.

Condiments

Shoyu - This is referred to as murasaki. It is more commonly known as soy sauce.

Wasabi - This is made from the grated root of the wasabi plant. Hon wasabi (real wasabi) may reduce food poisoning because of its anti-microbial properties. However, seiyo-wasabi (imitation wasabi) is made from mustard powder and horseradish.

Gari - This is a sweet pickled ginger which aids in the digestive processes. It actually cleanses the palate.

Ocha - This is a type of green tea (ocha) in Japan.

Nutritional information

The main ingredients of sushi which is rice and fish are naturally low in fat but are high in carbohydrates, protein, vitamins and minerals.

• Fats: Rich in Omega 3 or unsaturated fat. No fat was introduced in making sushi because it is served raw.
• Proteins: High levels of protein are found in tofu, seafood, egg and most specially fish.
• Vitamins and Minerals: Gari, nori and many other vegetables are rich in nutrients.
• Carbohydrates: Found in vegetables and mainly rice.

Risks in Health

Fish such as tuna and bluefin is found to have high levels of mercury. It can be hazardous to one's health when eaten in large quantities. A weekly dose should acquire 2 to 6 pieces depending on the person's weight as well as the amount of tuna inside the sushi. Raw seafood may result to risks of anisakiasis, causing diarrhea, parasitic infection and poisoning, especially if not prepared properly.

Etiquette

Sushi can be eaten via chopsticks or with your bare hands. This can be served with desired condiments like wasabi, soy sauce and pickled ginger.

Utensils

• Fukin: Kitchen cloth.
• Ryoribashi: Cooking chopsticks.
• Hangiri: Rice barrel.
• Hocho: Kitchen knives.
• Makisu: Bamboo rolling mat.
• Shamoji: Wooden rice paddle.
• Oshizushihako: a mold used to make oshizushi.
• Makiyakinabe: Rectangular omelet pan.

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why do you eat sushi with pickled ginger on it? Who started?

Japanese doesn't eat like that way. But most of people in Australia tend to eat like that.Just wondering who started.
Japanese eats pickled ginger itself before having another sushi, not with sushi.

americans too. i dont know who started it. i like the slight crunch and for some reason i think the taste goes nice with the fish and rice

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