The St. Mary banner. (Franklin, Parish of St. Mary, La.) 1889-1931, 1904-09-03

4 ~ thousand suggestions o
~0N their religious belief ant
their quaint home customs.
The service In itself. says the Wash
ington Star, is n source OF wonder t.
every Occidental who is the recipien
of Japanese hospitality. The inca
lasts for several hours. during which
hosts and guests kneel or squat OF
cushions placed at intervals on the
floor Neither forks nor spoons arc
provided. but chop sticks. which re
Cuire deft handling. convey the food
to the mouth.
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
csc 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 homeunners and passed as the
last course Of a formal dinner.
Preliminary course served with
"sake," an alcoholic liquor prepared
from rice, all the dishes being served
simultaneously.
SuimOno-A kind Of bcan-curd soup.
Kuchi-tori-A relish, such as an ONE
iette or chcstnuts boiled soft and
sweet; or kamabOkO. which is fish
pounded and then rolled into little balls
and baked.
Sashimi-Minced raw fish; very often
fish like sheepshead is used
Hachf-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.
O-monO-Sea-ears, sea slugs or
Holsters served with vinegar.
awan-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.
Shiru-Soup.
O'Hira-BoiIed fish.
petizer, boiled in small, deep bowl or
cup.
Namasu-Raw fish cut in slices and
served with vinegar and cold stewed
vegetables.
Z AyemOnO-A sort of salad made With
bean sauce or pounded sesamum seeds
Yakizakana-A sort of broied 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 Jan
anese daily meals, as well as formal
dinners.
Raw Fisf-Notwithstanding it's start
ling title, this is held to be an exceed
ingly delicate dish, and no more obiec-
uonable 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 "congratula-
tory The fish must be absolutely
fresh, handled as little as possible. and
prepared Immediately before serving.
AFTER 1t has been scaled and cleaned it
's -eut from the tail to the head with a
sharp knife as close to the bone as nos.
siDle, hrst on one side, then on the
other, separating the flesh from the
bones. Then remove the skin, trim Off
the nabby ends and cut into thin
slices. Place these on a dish, overlap
ping one another, and garnish with
sprigs OF parsley and strips of white
turnips. Before eating the slices are
dipped lightly in soy, seasoned with
grated horseradish or ginger.
Chawan-mushi-This famous d,sb 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 sailed
water until tender. The nuts are
'oasted and shelled. When ready to
serve few slices Of chicken are ar
'anged in each individual bowl with a
ew mushrooms. few bamboo sprouts,
few Of the nuts over the top. and a
mall bunch Of the mitsuta covering
II. There should be ready cold stock.
o which add raw eggs in the proper
nj If fvV-n 10 Oh, 81.