The Bamberg herald. [volume] (Bamberg, S.C.) 1891-1972, 1904-07-28

4 ~ thousand suggestions of
No~ their religious belief and
their quaint home customs.
The service in itself, says the Wash
ington Star, is a source of wonder to
every Occidental who is the recipient
of Japanese hospitality. The meal
lasts for several hours, during which
hosts and guests kneel or squat on
cushions placed at intervals on the
floor. Neither forks nor spoons are
provided, but chop sticks, which re-
quire deft handling, convey the food
to the mouth. .s.
Instead Of the tablespoon common to
American service, spatualas made from
wood are used to serve the rice, the
one dish that is passed around. Though
japan is famed for her cooking, lac
Quer bowls of innumerable styles and
sizes are used instead of dishes. Guests
are always provided with chop sticks
of white wood so made that the handle
can be pulled apart, which proves that
the sticks have never been used. At
the conclusion of the meal they are all
destroyed, proof Of japanese cleanli-
ness. For state dinners chop sticks of
ivory are used.
Meat plays small part in the Japan
ese menu, pork and chicken being COM
mon and beef being used but rarely.
Fish and rice are the staples. the for
mer being served with every dish at
simple home dinners and passed as the
last course of formal dinner.
Preliminary course served with
"sake,," an alcoholic liquor prepared
from rice, all the dishes being served
simultaneously.
Suimono-A kind of bean-curd soup.
Kuchi-tori-A relish, such as an ONE
lette or chestnuts boiled soft and
sweet; OF kamaboko, which is fish
pounded and then rolled into little balls
and baked.
Sashimi-Minced raw fish; very often
fish like sheepshead is used.
Hachi-Zakana-A fine. large fish,
either boiled with salt~or boiled with
Shoyu.
Umani-Bits of fish or sometimes
fowl. boiled with lotus roots or pota-
toes in Shoyu and with ''mirin,' sort
of sweet liquor.
Su-no-mono-Sea-ears, sea sluGs or
holsters served with vinegar.
Chawan-mushi - A thick, custardy
soup. with slices of mushroom, bam-
boo shoots or chicken boiled in the
soup.
Zembu-First course; all the dishes
served at once.
Shipu-Soup.
OHira-Boiled fish.
Tsubo-Sea weed, or some other ap.
petizer, boiled in a small, deep bowl or
cup.
Namasu-Raw fish cut in slices and
served with vinegar and cold stewed
vegetables.
Ayemono-A sort Of salad made with
bean sauce or pounded sesamum seeds.
Yakizakana-A sort of broiled fish.
Kono-mono-Pickled vegetables, such
as egg plant, cabbage. leaves or rad
ishes.
Ni-no-zen-Second and final course.
Soup, raw fish and rice.
The recipes given below are typical,
and are important features Of the Jap
anese daily meals. as. we'll as formal
dinners.
Raw Notwithstanding its start
: ling title, this is held to be an exceed
ingly delicate dish, and no more objec-
tionable than raw oysters. Various
sorts Of fish are used for the purpose.
Sheepshead is preferred by the Japan
ese living in this country, but the ia
vorite fish at home are the ia; and the
katsuwo, the former being chosen for
festive occasions on account of its
name, which is the last syllable of the
word me-de-tai, meaning "conSTatula-
tory" The fish must be absolutely
fresh, handled as little as possible, and
prepared Immediately before serving.
After it has been scaled and cleaned it
is cut from the tail to the head with a
sharp knife as close to the bone as pos
sibie, first on one side, then on the
other, separating the flesh from the
bones. Then remove the skin, trim off
the flabby ends and cut into thin
slices. Place these on dish, overlap
ping one another, and garnish with
sprigs of parsley and strips of white
turIips. Before eating the slices are
dipped lightly in soy, seasoned with
grated horseradish or ginger.
Chawan-mushi-Thi famous dish of
the Japanese can be prepared in Amer
lea. the various ingredients being Of
fered for sale by certain dealers who
cater to japanese trade. The founda-
ton is the white meat of chicken,
served with delicate bamboo sprouts,
gilman nuts and mitsuta, the last a
green vegetable for which spinach can
be substituted. The chicken is cut into
slices and cooked in boiling salted
water until tender. The nuts are
roasted and shelled. When ready to
serve a few slices Of chicken are ar
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