IN THE EAST

Timaru Herald, Volume CXXXVIII, Issue 19953, 10 November 1934, Page 11

IN THE EAST

Travel in the East is made doubly interesting if you are able to share in the customs of the country and absorb their manners and outlook, states a writer in an exchange. Some of the passengers on board a Japanese steamer recently accepted the captain’s invitation to partake of the ceremonial dish “Sukiyaki,” a kind of national food as popular with the Japanese as haggis is with the Scots. The atmosphere was typically Oriental. Rich cushions, heavily embossed with dragons, were placed in a circle, and the guests, amid gusts of laughter did their best to squat Japanese-fash-ion on them and look at ease. When at last their host saw that they were ready, attendants brought in the main feature of the evening—the sukiyaki, on a picturesque “hibachi,” or species of brazier, and placed it in the centre of the circle. At once it was the cynosure of all eyes. The odour arising from the dish was most appetising. Chopsticks were handed to the guests, and the feast began. All were loud in their praise of the delectable dish, and, on inquiries being made, they were told that the ingredients were slices of beef, spring onions, tender young bamboo shoots, bean curd, noodles, “shoya,” and mixed with mirin. Mirin, which resembles the national Japanese drink saki was served by itself before the end of the dinner. The dignity fitting for such a ceremonious dinner was somewhat impaired by the laughter caused by the efforts of the Westerners to sit gracefully on their cushions, and to manage their chopsticks expertly. Their host, however, was not offended, and smiled at their efforts. When the sukiyaki was eaten attendants brought in small baskets containing towels dipped in hot water, and a dry towel, in preparation for the diners to cleanse their hands. After dinner the kimono parade commenced. All the kimonos were so beautiful that it was a difficult matter for the judges to make their awards. Few suceeded, however, in wearing their “obis” in correct Japanese fashion—no mean feat. These “obis” are made of yards of brocade wound sash fashion round the kimonos.