{"id":3102,"date":"2018-07-24T01:00:41","date_gmt":"2018-07-23T16:00:41","guid":{"rendered":"http:\/\/azuregns.com\/year\/?page_id=3102"},"modified":"2018-10-25T04:03:39","modified_gmt":"2018-10-24T19:03:39","slug":"3102-2","status":"publish","type":"page","link":"https:\/\/azuregns.com\/year\/?page_id=3102","title":{"rendered":"\u6211\u304c\u5bb6\u306e\u51ac\u81f3"},"content":{"rendered":"

Our Toji Experience;<\/span>
\nOur Winter Solstice Experience<\/span><\/p>\n

\"\"<\/a><\/p>\n

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Religious charms called \u201cIchiyo-raifuku\u201d are given at Ana-hachimangu Shrine near Waseda University in Shinjuku Ward, Tokyo from Toji (the Winter Solstice) to Setsubun (the day before the beginning of spring). These charms are believed to bring luck for money, and so many people visit and pray at this shrine. On Toji in 2009 (Heisei 21st yr), I visited this shrine. There were stalls which sold things related to Toji such as yuzu (small citrus fruits), yuzu candies and kinkan (cumquats) in addition to the standard stalls for festivals at shrines. Ana-hachimangu Shrine was founded by Minamoto no Yoshiie who dedicated his war helmet and sword to the place where this shrine is located now and enshrined Hachiman (a tutelary deity of warriors) after he won the war in Oshu (a part of the present Iwate Prefecture). In the Edo period, successive shoguns visited and prayed at this shrine, and the 8th shogun, Tokugawa Yoshimune dedicated Yabusame (archery on horseback) to the deity. Even now, the Yabusame dedication is held in Toyama Park nearby on Taiiku-no-hi (the second Monday of October) every year.<\/p>\n

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I left Ana-hachiman Shrine and went to the adjoining Hojo-ji Temple which also gave worshippers a charm \u201cIchiyo-raifuku\u201d. Hojo-ji Temple was founded to manage Ana-hachiman Shrine in 1641 (Kanei 18th yr). Due to the Buddhist thought of Fusessho (the commandment against killing), fish and birds are released in order to hold a memorial service called \u201cHojoe\u201d for living creatures that people kill for their needs. \u201cHojoe\u201d has been held every year except for a long interruption of about 40 years from the start of World War ll. Some stalls sold lucky Toji foods whose names contain \u201cn\u201d such as ginnan (ginkgo nut) and konnyaku (gelatinous food made from the starch of the konnyaku potato). However, I bought and ate hot fluffy Tako-yaki (wheat flour dumplings with octopus pieces inside) which had no connection to Toji.<\/p>\n

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Speaking of Toji, almost everyone associates this time of year with pumpkin. Pumpkin is a nutritious vegetable containing various vitamins and carotene; eating pumpkin in the winter was believed to prevent people from catching a cold especially in the past when people didn\u2019t have plentiful diets, and that\u2019s why this tradition started and has continued. A typical Japanese dish of pumpkin is Nimono, boiled in broth and seasoned with soy sauce and sugar. I sometimes also make pumpkin stew or salad on Toji.<\/p>\n

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The most popular traditional Toji foods are pumpkin and yuzu followed by azuki beans. Popular dishes of azuki beans on Toji are Azuki-gayu (rice porridge with azuki beans) and Kabocha-no-itokoni (pumpkin and azuki beans boiled and seasoned with soy sauce and sugar). Itokoni literally means \u201cboiled cousins\u201d because the relationship between pumpkin and azuki beans is compared to that of cousins. On and around Toji, Itoko-ni in an instant package is also sold. Azuki beans are native to East Asia and have been raised in many countries since the old days. They are about 20% smaller than soy beans, and their color is so to speak, \u201cazuki-iro\u201d (azuki bean color): purplish, dark reddish brown. Azuki beans are a high-protein, low-fat and nutritious food with many kinds of vitamins, and their color was believed to have a power to protect people from evil. For this reason, azuki beans are often used as an ingredient for meals during celebrations. Also, azuki beans are essential to make Anko (sweetened boiled azuki beans) of Wa-gashi (Japanese sweets).<\/p>\n

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It is possible to boil azuki beans without soaking in water after washing them, but if they are soaked for a while before being boiled, they will cook more quickly, and some of the bitterness is removed. \u201cYude-koboshi\u201d (draining the boiled azuki beans) is required to take away the froth, and then azuki beans in fresh water are simmered for 1 or 1.5 hours until they become the desired softness while the froth is being skimmed off. An autoclave is helpful for saving a lot of time when cooking azuki beans. Canned and instant-packaged boiled azuki beans are also sold.<\/p>\n

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On Toji, people enjoy Yuzu-yu; a hot bath with yuzu floating on the water which is to keep people healthy for 1 year. Yuzu is a type of citrus fruit with a sweet smell and are in season in winter. Using yuzu bath incenses is an easier and less expensive way to enjoy Yuzu-yu. The bath with incenses of yuzu is pale yellow green in color, smells like yuzu and makes us feel like we are in Onsen (hot springs). Various types of yuzu bath incenses are available: solid, powder and a small paper bag holding dried yuzu.<\/p>\n

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2010\u5e74\uff08\u5e73\u621022\u5e74\uff09\u306e\u51ac\u81f3\u306e\u98df\u4e8b\u306f\u300c\u3093\u300d\u306e\u3064\u304f\u98df\u6750\u3092\u4e2d\u5fc3\u306b\u6599\u7406\u3092\u3057\u307e\u3057\u305f\u3002\u304a\u663c\u306f\u5357\u74dc\u3001\u4eba\u53c2\u3001\u9280\u674f\u3001\u6606\u5e03\u306a\u3069\u3092\u8f09\u305b\u305f\u3046\u3069\u3093\u3068\u849f\u84bb\u306e\u716e\u7269\u3067\u3059\u3002\u5915\u98df\u306f\u5357\u74dc\u3068\u96a0\u5143\uff08\u3044\u3093\u3052\u3093\uff09\u306e\u716e\u7269\u3068\u9c0a\uff08\u306b\u3057\u3093\uff09\u306e\u5869\u713c\u304d\u3092\u4f5c\u308a\u307e\u3057\u305f\u3002<\/p>\n

On Toji in 2010 (Heisei 22nd yr), I made Toji meals with ingredients whose names include the \u201cn\u201d sound. I made udon (Japanese noodle made from flour) topped with nankin (pumpkin), ninjin (carrot), ginnan (gingko nuts) and konbu (kelp) along with Nimono of using konnyaku for lunch. I made Nimono of nankin and ingen (green beans) and grilled nishin (herring) with salt for dinner.<\/p>\n

2013\u5e74\uff08\u5e73\u621025\u5e74\uff09\u306e\u6211\u304c\u5bb6\u306e\u51ac\u81f3\u3067\u3059\u3002\u67da\u5b50\u304c4\u3064\u3057\u304b\u306a\u304b\u3063\u305f\u306e\u3067\u3001\u6599\u7406\u3068\u67da\u5b50\u6e6f\u306b2\u3064\u305a\u3064\u4f7f\u3044\u307e\u3057\u305f\u3002\u67da\u5b50\u306e\u4e0a\u30923\u5206\u306e1\u307b\u3069\u5207\u308a\u843d\u3068\u3057\u3001\u4e2d\u3092\u30b9\u30d7\u30fc\u30f3\u3067\u304f\u308a\u629c\u304d\u5668\u306b\u3057\u307e\u3057\u305f\u3002\u304f\u308a\u629c\u3044\u305f\u4e2d\u8eab\u3092\u7d5e\u3063\u3066\u679c\u6c41\u3092\u53d6\u308a\u3001\u91a4\u6cb9\u3001\u7802\u7cd6\u3001\u6606\u5e03\u8336\u3068\u6df7\u305c\u3066\u9162\u306e\u7269\u306e\u5408\u308f\u305b\u8abf\u5473\u6599\u3092\u4f5c\u308a\u307e\u3057\u305f\u3002\u8339\u3067\u305f\u30bf\u30b3\u3068\u91ce\u83dc\u3092\u5408\u308f\u305b\u8abf\u5473\u6599\u3068\u548c\u3048\u3001\u304f\u308a\u629c\u3044\u305f\u67da\u5b50\u306b\u8a70\u3081\u3066\u67da\u5b50\u91dc\u306b\u3057\u307e\u3057\u305f\u3002\u3053\u306e\u5e74\u306e\u5357\u74dc\u6599\u7406\u306f\u3001\u9d28\u3068\u7518\u8f9b\u304f\u716e\u307e\u3057\u305f\u3002\u300c\u3093\u300d\u304c\u4ed8\u304f\u98df\u3079\u7269\u306f\u4eba\u53c2\u3068\u9326\u7cf8\u5375\u304c\u5165\u3063\u305f\u9bad\u306e\u3061\u3089\u3057\u5bff\u53f8\u3001\u7cf8\u849f\u84bb\u3068\u3061\u308a\u3081\u3093\u306e\u548c\u3048\u7269\u3067\u3059\u3002\u67da\u5b50\u6e6f\u306e\u305f\u3081\u306e\u67da\u5b50\u304c2\u3064\u3057\u304b\u306a\u304b\u3063\u305f\u306e\u3067\u3001\u67da\u5b50\u306e\u5165\u6d74\u5264\u3082\u5165\u308c\u307e\u3057\u305f\u3002<\/p>\n

These photos are our family\u2019s Toji in 2013 (Heisei 25th). I had only 4 yuzus, so I used 2 for cooking and 2 for Yuzu-yu. I cut off one third of the yuzu and hollowed them out to use as bowls. The seasoning for Su-no-mono was a mixture of juice squeezed from the yuzu, soy sauce, sugar and kobu-cha (kelp powder). Boiled octopus and vegetable were added with the seasoning and put into the yuzu bowls. I boiled pumpkin and duck meat with soy-sauce and sugar for Toji specialties of that year. The dishes with \u201cn\u201d sound ingredients are salmon Chirashi-zushi (sushi topped with sea food, vegetables and other ingredients) with ninjin and kinshi-tamago (cooked beaten egg which is thinly sliced) on top, and Ae-mono (Japanese style salad) of ito-konnyaku (thread-like konnyaku) and chirimen-jako (dried young sardines). Since I had only 2 yuzus for Yuzu-yu, I added yuzu bath incenses.<\/p>\n

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2014\u5e74\uff08\u5e73\u621026\u5e74\uff09\u3001\u9759\u5ca1\u770c\u6d5c\u540d\u5e02\u3067\u5c0f\u3076\u308a\u306a\u304c\u3089\u304d\u308c\u3044\u306a\u67da\u5b50\u3092\u305f\u304f\u3055\u3093\u8cfc\u5165\u3059\u308b\u3053\u3068\u304c\u3067\u304d\u307e\u3057\u305f\u3002\u305f\u304f\u3055\u3093\u306e\u67da\u5b50\u3092\u6d6e\u304b\u3079\u3001\u3086\u3063\u304f\u308a\u304a\u98a8\u5442\u3092\u697d\u3057\u307f\u307e\u3057\u305f\u3002\u5915\u98df\u306b\u306f\u5357\u74dc\u306e\u3044\u3068\u3053\u716e\u3092\u4f5c\u308a\u307e\u3057\u305f\u3002\u305d\u3057\u3066\u300c\u3093\u300d\u304c\u3064\u304f\u4eba\u53c2\u3001\u9280\u674f\u3001\u3046\u3069\u3093\u3092\u52a0\u3048\u305f\u7261\u8823\u934b\u3092\u3044\u305f\u3060\u304d\u307e\u3057\u305f\u3002<\/p>\n

In 2014 (Heisei 26th yr), I could buy many small but beautiful yuzus in Hamana City, Shizuoka Prefecture. My family and I enjoyed taking a leisurely bath with many yuzus floating. Kabocha-no-itoko-ni was made for dinner. Kaki-nabe, Japanese hot pot dishes of oysters were also made with ingredients whose names contain \u201cn\u201d: ninjin, ginnan and udon.<\/p>\n

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2016\u5e74\uff08\u5e73\u621027\u5e74\uff09\u3082\u67da\u5b50\u306f3\u3064\u3060\u3051\u3067\u3059\u304c\u3001\u4e00\u5e74\u9593\u306e\u7121\u75c5\u606f\u707d\u3092\u7948\u3063\u3066\u67da\u5b50\u6e6f\u306b\u5165\u308a\u307e\u3057\u305f\u3002\u3000\u3053\u306e\u5e74\u306e\u51ac\u81f3\u306e\u5915\u98df\u306b\u3082\u300c\u3093\u300d\u306e\u4ed8\u304f\u98df\u6750\u3092\u3044\u308d\u3044\u308d\u4f7f\u3044\u307e\u3057\u305f\u3002\u5357\u74dc\u3068\u9752\u6897\u83dc\u306e\u5165\u3063\u305f\u7261\u8823\u306e\u30b7\u30c1\u30e5\u30fc\u3001\u5927\u6839\u3068\u5927\u849c\u3068\u5343\u5207\u308a\u306e\u67da\u5b50\u306e\u76ae\u3092\u6dfb\u3048\u305f\u9c39\u306e\u305f\u305f\u304d\u3001\u305d\u3057\u3066\u30d1\u30f3\u3067\u3059\u3002<\/p>\n

Although we had only 3 yuzus in 2016 (Heisei 27th yr), we took a yuzu-floating bath and prayed for our good health for the year. I used various ingredients with the \u201cn\u201d sound for this year\u2019s Toji dinner as usual: oyster stew with nankin and chingensai (pak choy), Katsuo-no-tataki (seared bonito slices) with daikon (Japanese white radish), ninniku (garlic) and fine strips of yuzu skin, and pan (bread).<\/p>\n

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\u6211\u304c\u5bb6\u306e4\u5339\u306e\u611b\u72ac\u3082\u6bce\u5e74\u51ac\u81f3\u306b\u306f\u5357\u74dc\u3092\u98df\u3079\u3001\u67da\u5b50\u6e6f\u306b\u624b\u3092\u6d78\u3057\u307e\u3059\u3002\u3075\u30fc\u3061\u3083\u3093\u3068\u304a\u30fc\u3061\u3083\u3093\u306f\u67da\u5b50\u306e\u9999\u308a\u304c\u3042\u307e\u308a\u597d\u304d\u3067\u306f\u306a\u3055\u305d\u3046\u3067\u3057\u305f\u3002\u82e5\u3044\u3059\u30fc\u3061\u3083\u3093\u3068\u3046\u30fc\u3061\u3083\u3093\u306f\u3001\u67da\u5b50\u306e\u5165\u3063\u305f\u6c34\u3092\u98f2\u3093\u3067\u3057\u307e\u3044\u602a\u8a1d\u306a\u9854\u3092\u3057\u306a\u304c\u3089\u3082\u697d\u3057\u305d\u3046\u306b\u306f\u3057\u3083\u3044\u3067\u3044\u307e\u3057\u305f\u3002\u6bce\u5e74\u306e\u67da\u6e6f\u306e\u304a\u304b\u3052\u306a\u306e\u304b\u3001\u3069\u306e\u5b50\u3082\u5143\u6c17\u3067\u904e\u3054\u3057\u3066\u3044\u307e\u3059\u3002<\/p>\n

On Toji of each year, our beloved 4 dogs eat pumpkin and soak their paws in Yuzu-yu.\u3000Fu-chan and Oh-chan didn\u2019t seem to like the scent of yuzu so much. Young Su-chan and U-chan drank yuzu water and looked somewhat puzzled while runnning around. They are healthy maybe thanks to Yuzu-yu every year.<\/p>\n

 <\/p>\n

(\u300c\u51ac\u81f3<\/a>\u300d\u3078\u623b\u308a\u307e\u3059)
\n(Go back to “The Winter Solstice<\/a>“)<\/p>\n

 <\/p>\n

Copyright (C) Azure Global Network Services. All Rights Reserved.<\/p>\n

 <\/p>\n

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 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Our Toji Experience; Our Winter Solstice Experience \u6771\u4eac\u90fd\u65b0\u5bbf\u533a\u306e\u65e9\u7a32\u7530\u5927\u5b66\u306e\u3059\u3050\u8fd1\u304f\u306b\u3042\u308b\u7a74\u516b\u5e61\u5bae\u3067\u3001\u51ac\u81f3\u304b\u3089\u7bc0\u5206\u307e\u3067\u6388\u304b\u308b\u3053\u3068\u304c\u3067\u304d\u308b\u300c\u4e00\u967d\u6765\u5fa9\u300d\u306e\u5fa1\u5b88\u306f\u91d1\u904b\u306b\u5fa1\u5229 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":646,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-3102","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/azuregns.com\/year\/index.php?rest_route=\/wp\/v2\/pages\/3102","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/azuregns.com\/year\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/azuregns.com\/year\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/azuregns.com\/year\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/azuregns.com\/year\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3102"}],"version-history":[{"count":5,"href":"https:\/\/azuregns.com\/year\/index.php?rest_route=\/wp\/v2\/pages\/3102\/revisions"}],"predecessor-version":[{"id":3617,"href":"https:\/\/azuregns.com\/year\/index.php?rest_route=\/wp\/v2\/pages\/3102\/revisions\/3617"}],"up":[{"embeddable":true,"href":"https:\/\/azuregns.com\/year\/index.php?rest_route=\/wp\/v2\/pages\/646"}],"wp:attachment":[{"href":"https:\/\/azuregns.com\/year\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}