Ryōtemochi tenshin kokyūnage udemawashi
in the exam of 5th kyu
Ryōtemochi tenshin kokyūnage udemawashi and ryōtemochi koteoroshi
2020-04-27
Ryōtemochi koteoroshi
in the exam of 4th kyu
Chado
from the film 日々是好日 Nichinichi kore kōjitsu 2018
Every Day a Good Day
Noriko is a university student. By her mother’s recommendation, Noriko begins attending a Japanese tea ceremony near her house with her cousin Michiko. There, Noriko learns from Teacher Takeda. Noriko now has the Japanese tea ceremony in her life and it's there for her during moments when she is sad or happy.
April 1, 1957
It isn’t only in Britain that spring this year has has taken everyone by surprise. Here in the Ticino on the borders of Switzerland and Italy the slopes overlooking Lake Lugano have already burst into flower, at least a fortnight earlier than usual. But what, you may ask, has the early and welcome arrival of bees and blossoms to do with food? Well it’s simply that the past winter, one of the mildest in living memory, has had its effect in other ways as well.
Most important of all, it’s resulted in an exceptionally heavy spaghetti crop. The last two weeks of March are an anxious time for the spaghetti farmer. There’s always the chance of late frost, which, while not entirely ruining the crop, generally impairs the flavor and makes it difficult for him to obtain top prices in world markets.
But now these dangers are over and the spaghetti harvest goes forward. Spaghetti cultivation here in Switzerland is not of course carried out on anything like the tremendous scale of the Italian industry. Many of you, I’m sure, will have seen pictures of the vast spaghetti plantations in the Po Valley. For the Swiss however it tends to be more a family affair.
Another reason why this may be a bumper year, lies in the virtual disappearance of the spaghetti weevil, the tiny creature whose depredations have caused much concern in the past.
After picking, the spaghetti is laid out to dry in the warm alpine sun.
Many people are often puzzled by the fact that spaghetti is produced at such uniform length. But this is the result of many years of patient endeavor by plant breeders who have succeeded in producing the perfect spaghetti.
And now, the harvest is marked by a tradition meal. Toasts to the new crop are drunk in these boccalinos and then the waiters enter bearing the ceremonial dish. And it is of course spaghetti, picked earlier in the day, dried in the sun and so brought fresh from garden to table at the very peak of condition.
For those who love this dish, there’s nothing like real homegrown spaghetti.