As most of us are aware..the birthplace of our beloved SOHC 4's was in Japan..developed by Soichiro Honda.
There have been a lot of good wishes on these forums for a Merry Christmas..Happy Hanukkah..etc. Great!
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I thought it would be also interesting to some..to know what the main tradition/celebration is in Japan @ this time of year..which is Oshogatsu..or The Beginning New Year. It's a big deal there..as in many other countries that developed from agrarian traditions and using lunar calenders (read: China, S.E. Asia, etc.).
At this particular time leading up to "Oshogatsu"..everyone is cleaning up their houses, offices, businesses..to "clean out the old..to be ready for the new". It's a wonderful tradition..not unlike the old "spring cleaning" traditions (but much more elaborate) that we used to have in the West..I think from when many still used coal and other types of "dirty" fuel for winter heating, etc.
But Oshogatsu also refers to cleaning out all of the old personal and "mental stuff" that we may have accumulated over the past year. Now that's something that most of us could look forward to in the West..coming from our social situation of recent years past..if I may say so.
At the same time that everyone is "cleaning up"..they are also preparing traditional (sometimes not-so-traditional) foods/dishes. Remembering that Japanese traditions go back well over 1500 years..they developed foods and preparation methods that didn't require refrigeration..and to keep them from spoiling: pickles, fermented soy (miso, soy sauce/shoyu)..dried tofu, fish, veges..etc., etc. The main point around Oshogatsu time..seems to be in having everything done BY Oshogatsu so that everyone can then relax and be together as family and friends. The food/dishes (more like a progression of feasts of sorts) should all be ready and available for people to dine on (without elaborate preparation) during the following week/7-days. [Tsuma/my wife tells me that they used to celebrate Oshogatsu for 15 days in the past]. In typical frugal Japanese style..the number and variety of dishes may seem amazing..given the basic limitations of ingredients..but as is often the case with traditional Japanese dishes..the differences are more visual and varied in presentation..rather than in basic ingredients.
A fairly typical Oshogatsu meal (and which we usually look forward to in our household) would be: Ozoni (light miso soup with bits of tofu and wakame seaweed) piping hot with toasted Omochi (glutinous rice dumplings..traditionally made by "pounding Omochi" in a large wooden bowl with a mallet..until formed into a soft mass..often done as a ritual with many taking part in the "pounding"..then toasted)..Kimpira (grated gobo/burdock and carrot..sauteed with mirin/sweet rice wine and goma/toasted sesame seeds, ground)..Tsukemono (various pickled vegetables..cucumber, gobo, daikon, takenoko/bamboo shoots, nasu/eggplant, umeboshe'/plum..etc.)..various forms of Osushi..various forms of Otofu (age'/deep fried, yaki/grilled-baked, yuba/thin sheets, etc.). Various types of steamed fish cakes/kamaboko..fish balls, etc. Occasionally we may serve some sort of pork or chicken dish..such as yakitori or chashu/barbecue style..all served in "bite size" portions.
As most familiar with traditional Japanese culture..red meat was not usually available (not enough arable land/pasturage to develop large grazing/feeding sources..and what WAS available need to be used for human consumption) and until fairly recently in Japanese history since the Meiji Era circa 1868. So there are not the usual large roasts and meat dishes served..that are usually associated with the holidays in the West. Dishes like Tempura/batter fried foods were also brought fairly recently to Japan by the Portuguese since the Meiji period..and so are not usually served around Oshugatsu. Also..because the "religious" traditions of Japan are primarily Shinto and Buddhist..there is not a traditionally strong association with "meat eating" around the holidays. It is not forbidden (as with say some Abrahamic religious traditions)..but in the interest of cultivating harmony and attunement with nature..the celebratory food traditions of Japan are usually non-meat based.
Overall..Oshogatsu is a time of taking care of unfinished business..cleaning out the old and cluttered things of the past..getting together with family and friends..re-attuning with the natural world and ebb and flow of life..and looking forward to a fresh and harmonious future. This is a tradition that doesn't necessarily have to apply to only the Japanese..but can provide useful lessons for all of us.
Domo arrigato gozaimasu / thank you all..Happy New Year!
Al / Ichi
