Junihitoe (special kimono) experience around Tokyo

I wrote about junihitoe (special kimono) experience on my another website. Send me a message if you are interested in trying this.

iroha-tabi

Last week, I experienced wearing special kimonos. One is called junihitoe (十二単), multi-layered kimono for court ladies – this is still worn by imperial families on special occasions like their wedding ceremonies. Another one is Kariginu (狩衣), informal clothes worn by nobles when they went hunting in the old time.

Unlike normal kimonos, it is not really easy to have an opportunity to wear these clothes. This time, I had the luck to know a lady who mastered “emon-do (衣紋道)”, special dressing skills and manners to help someone wear this kimono, and she kindly invited me to experience this.

Not only just wearing these kimonos, I could learn how the nobles in the old  time behaved. For example, court ladies in junihitoe could not show their faces, ears and hands in front of people. They used a big fan to cover the face.

Junihitoe

Men could show their faces, but instead they had to cover…

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Miso soup of the day: chrysanthemum and Chinese yum

My husband visited our relative and harvested lots of vegetables last November, one of which was chrysanthemum.

In traditional Japanese cooking, we don’t really use edible flowers a lot, except for chrysanthemum and nanohana (canola flowers).

Typically chrysanthemums are used for sunomono, Japanese vinegared food.

But we got quite a lot, so I used some for miso soup.

To prepare, I picked petals off from the flowers and boiled quickly in the hot water with vinegar.

In the miso soup, I added Chinese yum together with chrysanthemum. Both of them are good for health – they have been used as traditional natural medicine.

Nanakusa-gayu (rice porridge with 7 herbs) 2017 ver.

Happy New Year!

I would like to start this year’s blogging with the topic of nanakusa-gayu we eat on January 7. This is to pray for good health as well as to sooth our stomach by eating warm porridge after we eat a lot during the new year’s vacation.

As I introduced two years ago, the seven herbs are: water dropwort, shepherd’s purse, cudweed, chickweed, nipplewort, turnip and radish. They are called “haru-no-nanakusa (7 spring herbs)”.

This year, I got the assortment including red turnip and radish, which made the porridge look more colorful and fun.

Cook rice with five times the amount of water to rice. Boil and cut the herbs to add into the porridge. Serve with salt or soy sauce.