Dear friends, colleagues and those who have expressed an interest in the FOOD & CULTURE of Japan:
包む TSUTSUMU… wrapping, enclosing, enveloping
In Japan, wrapping is an art, one with many “rules” about how to enclose objects. The degree of formality, the season, and the occasion (whether celebratory or conveying condolences) are some of the parameters that dictate the manner in which a package or envelope is wrapped.
Clothing also “wraps” or encloses the body. Japanese-style garments such as kimono are worn with the left side wrapped over the right side. The opposite (wrapping the right side over the left) is reserved exclusively for dressing the deceased for burial.
Perhaps the most versatile wrapper is a large, square cloth called furoshiki that can be used to transport all manner of packages and bundles… or can become elegant wrappers for gifts.
風呂敷 FUROSHIKI
Written with calligraphy for “bath” (furo 風呂) and “spread out” (shiki 敷) the word is rather curious. It seems the origins hark back to the Muromachi Period (1336-1573 AD) when Daimyo would spread out a cloth in which to wrap their clothing as they disrobed to bathe. That cloth began to be called furoshiki.
By the Edo Period (1603-1868) the use of furoshiki had become widespread as a convenient way for townspeople to carry all sorts of packages and bundles.
PROJECT Tsutsumu
Miso-slathered salmon is enclosed in foil with mushrooms and steamed to make a savory main dish — especially welcome on a chilly evening. The packets can be assembled early in the day (before leaving for work or school) and finished off in less than 20 minutes making this a perfect mid-week dish for busy folks. Salmon works especially well but other types of fish (flounder, cod, mackerel), or even (well-drained) firm tofu can be prepared in the same manner.
Recipe can be downloaded from the website.
A Taste of Culture
With regret, a pause in programming…
Early last month, I contracted shingles, a painful, viral disease that has progressed to postherpetic neuralgia (PHN). My doctors have advised that recovery will require several months. Accordingly, I made the difficult decision to cancel all scheduled programs through year’s end, with the likelihood of extending that suspension into early 2026. I am not accepting new requests at this time.
During my recovery, I will be focusing my energy on writing. My columns for The Japan Times and The Japanese Pantry will continue, as will this newsletter and additions to my website. These remain my connection to you, and to the interest in Japan’s culinary culture we share.
I am hopeful that my condition will improve over the coming months and permit me to resume in-person teaching. When that time comes, I will gleefully announce it here. Until then, I encourage you to explore the many resources I offer through my website and books.
Regardless of where you reside, I hope you remain interested in Japan and its food culture.
Persimmon Power / 柿の力
The Japanese version of “an apple a day keeps the doctor away” is: Kaki ga akaku naru to isha ga aoku naru” (as persimmons turn to orange, doctors turn green). Both adages attest to the powerhouse of nutrients found in ripe persimmon fruit.
Daigaku Imo 大学芋
Syrup-glazed, black sesame-studded Daigaku (university) imo (potato) first became popular among university students in Japan at the turn of the twentieth century.
WASHOKU ESSENTIALSbi-monthly column in the Japan Times.
Most recently about ohagi sweets to celebrate Shubun no Hi (Autumnal Equinox Day)
WASHOKU KITCHEN WISDOM
essays & recipes are posted to The Japanese Pantry, an online store dedicated to making quality artisanal Japanese ingredients available to cooks in the United States. My latest contribution, Part Three, is Miso-Slathered Broiled Tofu Enjoy!
Episode 341 (Sept 10, 2024) is about the language used to describe food textures … mouthfeel is often the most challenging element when trying new foods.
Prefer video-based learning? Join me on CRAFTSY
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