Sunday, August 22, 2010

Japanese charcoal stick (Kishu Binchotan, Binchozumi, 備長炭)

Kishu Binchotan is known a stick for the best quality charcoal used for freshen in the air and purifying water. It is a special charcoal made from real pieces of a type of white oak wood, uses a special tree called Ubamegashi or ubamega oak (Quercus phillyraeoides), now the official tree of Wakayama Prefecture.

The excellent of Binchotan are attributed to steaming at high temperatures because the coal burn extremely hot without any smell of chemical and burns much longer than traditional charcoal. The aroma of the burning coal is pleasantly subtle and the grilled food does not come out with an over power smoky or other unpleasant flavors; it is a favorite of Unagi (Eel) and Yakitori (Grilled chicken) cooks. And then, you drop a stick of Binchotan into a glass, bottle or pitcher of water and place in your fridge overnight. It will naturally purify and soak up the chlorine and other unpleasant tastes, while releasing natural minerals, improving the taste and softening it as well. Then, you can put it in rooms to freshen the air. There are many more supposed benefits and health values of white charcoal. Currently there are a number of Binchotan based consumer products on the market such as socks, shirts, shampoo, cosmetic products, and many more. It can be reused for up to 3 months and easily recharged once a month by boiling it for 5 minutes let it dry. It can be recycled it by breaking it small pieces place into your plant soil for creating micro water and air cavities in the soil.

Rice balls with deep-fried shrimp or tenmusu

This dish originally from Nagoya a few years ago and became very popular in Japan now. you can buy them in convenience stores and many other places.

Rice balls with deep-fried shrimp, called Tenmusu is a Nagoya specialty, are highly favored for takeout food and great as a snack. Tenmusu is a little smaller than a regular rice ball (onigiri), There are contains small pieces of deep-fried shrimp or vegetable tempura at the center of it, was wrapping each musubi with nori (dried seaweed) and placing it on dish or a dried leaf. tenmusu often come with Japanese butterbur boiled with soy sauce( kyarabuki).

Crying Baby Sumo Contest (Konaki or Nakizumo)

Crying Sumo (Konaki) or Sumo of tears (Nakizumo) is a popular annual Japanese contest for babies that take place all over the country. The festival held on Sunday by sumo wrestlers, the tiny winners are determined by who cries first. If both babies start crying at the same time the winner is the one who wails the loudest in the arms of sumo wrestlers. Japanese parents apparently believe the sumo-induced cries are beneficial, with the babies crying out as a prayer to the gods for good health. At the very least, it probably exercises the lungs.

Some babies reportedly refused to cooperate and stayed silent or even dared to laugh in the wrestlers’ faces. Or, at least, that wasthe case until the wrestlers resorted to slipping on their scary masks. The event is based on the ancient Japanese proverb that ‘crying babies grow fast’(naku ko wa sodatsu). It is thought that the louder the cry, the more the gods have blessed the child with strong and good health, are supposed to drive away evil spirits. is at least 400 years old.

Locations with Crying baby Sumo contests are the Sensoji temple,Tokyo, There are also contests at Ikiko shrine in Kanuma-ski, Tochigi, in September; Yamajioji temple in Shimotsu-cho, Wakayama, in October; and at Saikyoji temple, Hirado, in February.