Posts Tagged ‘Ainu’
Food: Our Five Most-Read
A passionate chef serving up shojin-ryori plant-based cuisine; the founder of Kyoto’s first (and so far, only) Korean teahouse; an encounter at an unusual temple restaurant and indigenous Ainu cuisine in central Tokyo: these are Kyoto Journal’s top five most read articles on food.
Read MoreWhere Ainu food, culture, and community meet: Interview with Teruryo Us
“Ainu food is more based on the natural flavors of ingredients, rather unlike Hokkaido foods, which rely on strong flavors. We just use salt for seasoning; no additives. Nowadays more and more people, kids and adults alike, have allergies… Kids with wheat or butter allergies can eat our dumplings or rataskep here safely.”
Read MoreEdo Expansion in Hokkaido
The sheer lack of general information in English on the indigenous peoples of Hokkaido (formerly known as Ezo) and this book’s focus on two endangered intangible aspects of human survival – ecology and culture – attracted me. But this is no travelogue of pretty pictures and nifty rituals.
Read MoreDog Boy
Today I start school. Mother pulls back covers, flings aside the rumpled futons, prods us with rough fingers. She wrenches my brother from sleep. I watch through slitted eyes. Today I start school
Read MoreNagane Aki: Keeper of Tradition
A slim lady wearing oak-coloured clothes draws a tiny bamboo instrument to her mouth, holding it with one hand and gently vibrating it with the other. Haunting sounds fill the air like spirits drawn by the wind. Then, out of a sudden silence, the story begins.
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