Japan is a treasure-house of history and culture. Visitors can admire the wealth of Japanese art and indulge in the delicious and interesting cuisine.
The Japanese can be equally intriguing. The most striking feature of Japan's population is it ethnic and cultural homogeneity. Tourists tend to stick out in a crowd, so don't be surprised if young children ask for your autograph.
Gardens
Don't expect flowers, water fountains and flowing streams. In fact,
grass rarely makes an appearance. The mossy rocks, gnarled roots and meandering
paths found in a typical Japanese garden are all meticulously placed in
a meaningful composition.
Chanoyu (or sado)
Meaning "way
of tea" or tea ceremony, this tradition was used by meditating Buddhist
monks to promote alertness. The preparation and drinking of the tea is
conducted according to a highly stylized etiquette, requiring years of
training. Samurai warriors participated in tea ceremonies as part of their
mental training.
Shodo
Meaning "way
of writing" or calligraphy, this art form is one of Japan's most
treasured, cultivated by nobles, priests and samurai.
Ikebana
This art of flower arranging was developed in the 15th century and
was originally used as part of the tea ceremony but now can be found in
private homes.
Kabuki
One of Japan's most famous theatrical traditions, kabuki is loosely
translated as avant-garde dance.
Okonomiyaki
Meaning "cook what you like," okonomiyaki is a inexpensive
food that resembles a pizza or pancake. The resemblance is only in form
because the actual ingredients are your choice of meat, seafood and vegetables
in a cabbage and vegetable batter.
Yakitori
Literally meaning grilled chicken, these skewered delights are the
perfect accompaniment to beer and sake. Even though its literal definition
includes chicken, several kinds of grilled meats are available at a yakitori
restaurant.
Sushi and sashimi
Although sushi, raw fish, is popular in the west, nothing compares
to the real thing. The two main types of sushi are: nigiri-sushi (served
on a small bed of rice) and maki-sushi (served in a seaweed roll). Sashimi
is only the fish, no rice. Expectedly, sushi bars, including the rotating
variety, are abound in Japan.
Sukiyaki and shabu shabu
Sukiyaki is thin slices of beef cooked in a broth of soy sauce, sugar
and sake with vegetables and tofu added. Shabu shabu is thin slices of
beef and vegetables that are cooked in a light broth and tehn dipped in
a variety of sesame seed and citrus-based sauces.
Tempura
Tempura actually originated from the Portugese traders in the 16th
century. Good tempura is easily made by cooking pieces of fish and vegetables
in a fluffy, non-greasy batter.
Fugu
The risk of fugu poisoning explains why "fugu," or blowfish,
is eaten more for the thrill than the taste. Chefs who prepare fugu must
undergo specific training.
Even though you are viewed as the "outside person," the Japanese will overwhelm you with excessive politeness. Long-term visitors of Japan often complain that this overuse of courtesy masks the Japanese people's highly ethnocentric attitude towards foreigners. Regardless, enjoy the cordialities. They are much appreciated when lost in a crowded city.