Nagazasshi 14.3 - Winter Delights by Nagazasshi

CONTENTS

VOLUME 14, ISSUE 3 WINTER 2022

4 GIVING BACK TO YOUR COMMUNITY 6 THE JAPANESE WHISKY BOOM 8 HINAMATSURI 10 POLYNESIANS IN SUMO 12 HANTO HOT SPRINGS 14 CHRISTMAS DIFFERENCES: Japan and America 16 SAMURAI INSIDE US 18 IT'S ALWAYS WINTER IN HOGSMEADE 19 NIHONGO ON THE GO

EDITOR-IN-CHIEF: Ronnie A Triminio PRODUCTION MANAGER: Deanna Timmons EDITORS: Mia Husic, Tshegofatso Motsuenyane, Ashely Noelck COPY EDITOR: Barbara Walker, Jay Starnes Dees DESIGNER: Palina Kot, Maggie Bullen SOCIAL MEDIA: Dave Ryan Mikail Go, Trevor West, Patrick Wong FOUNDERS: Andrew Morris, Matthew Nelson CONTRIBUTORS: Steven Jankowski, Ashely Noelck, Tshegofatso Motsuenyane, Deanna Timmons, Patrick Wong, Anna McMullen, Palina Kot, Maggie Bullen, Will Morgan, Dan Cohen COVER ILLUSTRATION: Maggie Bullen INSIDE-COVER PHOTO: Tsutaya Onsen

@nagazasshi

The Japanese Whisky Boom By Ashley Noelck While many readers are likely familiar with famous Japanese beverage brands, such as Sapporo and Asahi, other Japanese spirits rarely have the same recognition. However, since 2008, Japanese Whisky sales have doubled due to a rapid increase in international demand. Today there are 13 whiskey distilleries in Japan, six of which have opened since 2016. So what makes Japanese whisky unique, and so suddenly popular? Today, the two juggernauts of Japanese whisky, Suntory and Nikka, claim joint influence on the founding of the industry. According to Suntory, the history of Japanese whiskey began in 1923 when company founder Shinjiro Torii built the country's first single malt distillery. It’s first product, Suntory Shirofuda, launched in 1929 with limited success. While this whisky was proclaimed as the first authentic Japanese whisky produced in a traditional Scottish style, the domestic market ultimately found it too smoky and too Scottish. In 1937 Suntory took another crack at a ‘Japanese whisky’, this time catering to what was deemed the more delicate Japanese palette. This “Kakubin Whisky'' was far more successful. Domestically, whiskey became very popular. Japanese whisky became the Imperial Navy’s drink of choice and distilleries were even given preferred military status, keeping the budding industry alive through WWII. This story changes a little if you ask rival company Nikka. According to its version of events, the history begins in 1918, when Masataka Taketsuru travelled to Scotland to study at the University of Glasgow. He went on to apprentice at several renowned distilleries, methodically learning the traditional craft. Masataka returned to Japan in 1920 with his Scottish wife Jessie Roberta (Rita) and began working for Suntory. Masataka helped open Suntory’s Yamazaki distillery in 1923, and worked for the company for 10 years. In 1934 Masataka founded his own company and opened the Yoichi Distillery in Hokkaido, to pursue his own Scottish-influenced style of Japanese whisky. Nikka Whisky was first released in 1940, with much of the same strong Scottish flavor profile of his first and less successful Suntory Shirofuda Whisky. The company continued to grow, and in 2001 Whisky Magazine named the “2001 – Single Cask Yoichi 10 year” the “Best of the Best”. This marked the beginning of the Japanese whisky boom.

Scotland, Ireland, Canada, the United States, and Japan all produce unique and highly varied whiskies. While the Japanese whisky industry is just less than a century old, the origin of the spirit dates back hundreds of years in Scotland. What makes Japanese whisky unique is a combination of dedication to tradition and a commitment to finding a Japanese spirit. Japan has pursued blended whiskies with unparalleled attention to detail. While Scottish producers have long shared their products in order to create blended varieties, Japanese companies are notoriously secretive. Rather than share and collaborate with competitors, companies have strived to create as many varieties as they can in their own distilleries. Suntory’s Yamazaki Whiskey Library houses thousands of bottles of unblended single malts for master blenders to work with. Producers can also vastly change the flavor through the type of oak vessel used to age the spirit, the minerals in the water, the type of distillation, and more. Japan is a mountainous country rich in natural mineral springs, and many distilleries have been strategically placed to access these natural waters, such as Mars Shinshu distillery built at the base of the Kiso mountains. Producers like Nikka and Akashi create unique Japanese characters by using barrels made from the rare Japanese Mizunara oak. All these factors and more have allowed Japanese producers to carve out their own place in the history of whisky, to almost too great a success; today, the industry faces the unusual challenge of too much success. Since whisky takes years, and even decades to produce, the rapid increase in demand has caused massive shortages of stock. However demand remains high, and with new distilleries opening every year, Japanese whisky is sure to see even more popularity and success.

Polynesians

By Deanna Timmons The long history of sumo dates back over 2,000 years ago, and is the national sport with religious ties to Shintoism. You can see these Shinto ties in the opening ceremony with salt tossing to purify the ring, with the stage itself sitting under a makeshift Shinto shrine roof. The attire of the judges is also similar to priests and even the traditional clapping before matches which is also used in prayers. The influence of Shintoism is a strong part of sumo and is one of the many reasons why it continues to be Japan’s national sport.

With its long history and interesting ties to religion, it is no surprise that sumo is popular not only among Japanese citizens but foreigners as well. After Japan emerged from isolation with the signing of the Convention of Kanagawa in 1854, sumo saw a growing number of foreign fans and wrestlers. Many foreign sumo wrestlers come from Mongolia, Brazil, China, the U.S., and many other countries. Although many foreign sumo wrestlers do not rank above the lower divisions, those that do rise to sekiwake (3rd highest rank), ōzeki (2nd highest rank), and yokozuna (the highest rank) were of Polynesian descent. Out of 31 U.S. sumo wrestlers that have competed in Japan, over 17 were of Hawaiian, Samoan, or Tongan descent. The top foreign-born Polynesian sumo wrestlers Takamiyama Daigorō (Hawaiian American), Konishiki Yasokichi (Samoan American), Musashimaru Kōyō (Samoan-Tongan American), and Akebono Tarō (Hawaiian American).

Konishiki Yasokichi, a Samoan American sumo wrestler, originally had goals of becoming a lawyer but fate changed his path when he was scouted in Hawai’i by Takamiyama Daigorō (another Polynesian wrestler from Hawai’i). Training under Takamiyama gave him the necessary skills to become the first foreign-born wrestler to reach ōzeki, the second-highest rank. Because he was the first wrestler to reach such a high ranking, many people debated whether or not a foreigner could have the cultural understanding to take on the role. After his career in sumo ended, he dabbled in acting in Japan and the U.S. and had a music career. Later founded the Konishiki Kids Foundation which helps underprivileged children from Hawai’i experience Japanese culture.

in Sumo

Takamiyama Daigorō, a Hawaiian American sumo wrestler, was a football player in high school who took up amateur sumo to train his lower body. After being spotted by visiting professional sumo wrestlers he was recruited to train in Japan after graduating high school. He had a successful 20year career during which he reached the thirdhighest ranking of sekiwake, and was the first foreign sumo wrestler to establish his own training studio, Azumazeki Stable. It was there he trained both Konishiki Yasokichi and Akebono Tarō, two other famous sumo wrestlers. Akebono Tarō, a Hawaiian American sumo wrestler, was planning on pursuing a career in hotel management in Hawai’i but had always been interested in sumo. It was when he was introduced to Takamiyama that his sumo career began. Akebono rose through the ranks so skillfully that he maintained the highest rank, yokozuna, for almost 8 years. In his career, he became the first foreign sumo wrestler in history to reach yokozuna. After retiring he taught at the Azumazeki Stable, then later started a career in professional wrestling. Musashimaru Kōyō, a Samoan-Tongan American sumo wrestler, started out playing football and Greco-Roman wrestling in high school when his coach encouraged him to give sumo a try. He then moved to Japan and rose through the ranks just as Akebono did. Musashimara became the second foreign sumo wrestler in history to reach the highest rank, yokozuna. After retirement, he starred in some SoftBank commercials and married a Tokyo hula instructor.

As of today, there are no active Polynesian sumo wrestlers in Japan, however, that does not change the waves they have created for the acceptance of foreign athletes and the doors they helped to open for other foreign sumo wrestlers in the past 60 years.

Hanto Hot Springs By: Patrick Wong With average daily temperatures ranging from 7-11°C (45-52°F) the winters in Nagasaki can be a little chilly. What better way to combat the cold than to take part in one of Japan’s oldest traditions of onsen? You might be thinking, “What exactly are onsen?” Onsen are naturally occurring hot spring baths in Japan. However, not all hot bodies of water were created equally. An onsen is legally considered legitimate if it meets two qualifications standardized by the Japanese government. First, it must be at least 25°C. Second, it must contain any of 19 common minerals that are found in Japanese waters. These include, but are not limited to, calcium, iron, magnesium, and sulfur. The minerals and chemical makeup of the water are believed to provide health benefits and promote life longevity. Whether this is true or not doesn’t lessen how good it feels to soak in a hot bath on a cold winter evening. Onsen are deeply rooted in Japanese culture. The Nihon Shoki (The Chronicles of Japan), an ancient text of classical Japanese history written in 720, contains evidence of onsen. Dogo Onsen in Ehime prefecture, Shirahama Onsen in Wakayama prefecture, and Arima Onsen in Hyogo prefecture were all referenced in this text and still exist to this day. While the tradition of onsen is over a millennium old, the practice is still as popular as ever in the present day. While bathing naked together can be considered strange in many western cultures, in Japan it’s perfectly normal. Hadaka no tsukiai or “naked relationship or naked friendship” is the Japanese concept of spending time together naked. In no other place is this more apparent than in an onsen. You may see businessmen relaxing after a hard day’s work, a group of athletes after an intense match, or a bunch of ojiisan come to rest their weary bodies. Regardless of status, rank or age,, everybody is equal once in an onsen. When everybody is naked, everything is laid bare. No other place in Nagasaki is more synonymous with onsen than the Shimabara hanto (peninsula). The volcanos that heat the water for many onsen scattered around the hanto are well known in Nagasaki, making it a popular destination during the winter months. Now that you know a little about onsen, I’m sure you would like to try them out yourself. I’ve visited many onsen in the area and these are some of my personal recommendations. 原城温泉真砂 Harajo Onsen Masago, Minamishimabara Located near the historic ruins of Harajo Castle, Harajo Onsen Masago is the most popular onsen in Minamishimabara. Their sodium bicarbonate baths are said to treat muscle and joint pain, poor circulation, and promotes smooth skin. The temperature of the water is also milder compared to the hotter water of other places in the Shimabara peninsula. Enjoy the panoramic view of Fugendake to the Ariake sea while you soak in warm bliss. This onsen is deeper in the countryside, so it’s rarely crowded. I am not sure if tattoos are allowed, but I have never had problems while bathing. I have never shown my tattoos when entering or buying tickets. Admission: 500 yen Open from 10:00 – 21:00 133 Minamiarimacho, Minamishimabara, Nagasaki 859-2414 0957-85-3155 http://www.harajoumasago.jp/

島原温泉ホテル南風楼 Hotel Nampuro, Shimabara Probably the chicest and most contemporary onsen in the Shimabara hanto, Hotel Nampuro hosts an impressive variety of options when it comes to experiencing onsen. With baths that range from open-air single-person tubs to prone hot tub baths to microfoam baths, there are plenty of options for you to choose from. If you want refreshments while you soak, they offer drinks free of charge to keep you hydrated or caffeinated. Ever wanted to play some board games or watch your favorite variety show? You can do both! There’s a TV in the indoor communal bath and games like Othello are readily available when taking a break from the hot water in the outdoor area. The open-air area also has a gorgeous view of the Ariake sea. On a clear day, you may even be able to see Kumamoto. The water quality is a mix of magnesium and sodium bicarbonate that is said to relieve any tension held in your body. Tattoos are not allowed, but if you have small tattoos, you can probably cover them and be fine. Admission: 1000 yen. Open from 7:00 – 23:00 2 Chome-7331-1 Bentenmachi, Shimabara, Nagasaki 855-0802 0957-62-5111 http://www.nampuro.com/

小地獄温泉館 Kojigoku Onsen, Unzen Kojigoku Onsen is a small onsen nestled in the mountains of Unzen. It’s just a 5-minute drive away from the main town or about 20 minutes on foot. The octagon domes that sit on each side of the building separate the men’s and women’s baths. What this old-fashioned onsen lacks in bath variation it makes up for in the quality of water. The hydrogen sulfide water is pumped up directly from beneath the onsen. It’s milky white in appearance and is said to enhance skin beauty and is effective in treating certain skin problems like eczema and rashes. While relaxing in one of the two baths in each room, you can admire the high ceiling that makes the room seemingly bigger than it actually is. You’ll definitely leave this place feeling more refreshed than ever before. Tattoos are allowed. Admission: 460 yen for adults and 230 yen for children Open from 9:30 – 19:00 500-1 Obamacho Unzen, Unzen, Nagasaki 854-0621 0957-73-3273 https://seiunso.jp/

海辺の宿つたや旅館 Tsutaya Ryokan, Obama Obama is a town known for having plenty of onsen, but Tsutaya Ryokan is regarded as having one of the more premium private onsen in the area. The communal bath is fairly unassuming, offering a sauna, sleeping bath, and open-air bath. For the price, it’s not worth it, but what this hotel specializes in is the exquisite private onsen on the top floors. There are 5 private open- air baths available and are highly recommended during sunset. Obama sunsets are simply stunning, but viewing one from the luxury of your own rooftop onsen is an experience everyone should have at least once during their time in Japan. Call ahead to ensure you can snag yourself a private bath. It is a little more expensive for a private bath, but worth it for the view or if you want some privacy. Tattoos are not allowed, but in private baths it’s ok. The quality of the water is sodium chloride (aka salt) and it’s scorching hot at 105 C, the hottest in Japan. Admission: 1000 yen Private Bath: 1500 yen Open from 10:00 – 19:00 907 Obamacho Kitahonmachi, Unzen, Nagasaki 854-0514 0957-74-2134 http://tsutaya-ryokan.com/

Christmas Differences: Japan and America Christmas Differences: Japan and America Anna McMullen Anna McMullen

Am Ja pr

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Instead, tradition to have students that, ‘Christians celebrate students that, ‘Christians celebrate ni Fried Chicken). It's really popular in in be (Kentucky Fried Chicken). It's really popular Jesus Christ on on Christmas’. Making Jesus Christ Christmas’. Making (Kentucky to order youryour KFCKFC far in to to Japan to order faradvance in advance those word connections by underlining those word connections by underliningJapan an suresure youyou cancan eat eat it onit Christmas or or make on Christmas thethe words blew some of my students words blew some of my students make sa Christmas Eve.Eve. However, my my small island does Christmas However, small island does C away. They hadhad never made thethe away. They never made have a KFC restaurant. Instead, theythey sell sell sa have a KFC restaurant. Instead, connection between Christians, Christ, connection between Christians, Christ,not not friedfried chicken at the grocery store. ThisThis year, I I chicken at the grocery store. year, andand Christmas. Christmas. made my my ownown friedfried chicken on Christmas Eve.Eve. made chicken on Christmas Hooray for new challenges! Hooray for new challenges!

Christmas presents: Christmas presents: America: Many presents America: Many presents Japan: OneOne present for children, or or Japan: present for children, presents between couples presents between couples

Dessert: Dessert: America: Family’s traditional dessert like pie America: Family’s traditional dessert like pie Japan: Christmas cakecake Japan: Christmas

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My Japanese students in Goto onlyonly get get My Japanese students in Goto one one present, and and it's from Santa. It is It is present, it's from Santa. usually a biga present, and and theythey are super usually big present, are super That's a wrap on Japanese Christmas! I hope That's a wrap on Japanese Christmas! I hope excited about it. But my students usually excited about it. But my students usually reading this article and maybe you enjoyed reading this article and maybe do not presents to their parents. do give not give presents to their parents. you enjoyed learned a fewa ways Japanese and American learned few ways Japanese and American d In Japan, Christmas differ.differ. I have told you I have Christmas I have told what you what I have Christmas Eve Eve is a is lover’s datedate In Japan, Christmas a lover’s and and experienced so far, aboutabout experienced sobut far,what but what nightnight for single people. Couples eat aeat a seenseen for single people. Couples Christmas experience in Japan? Maybe Christmas experience in Japan? Maybe nicenice mealmeal together (or fried chicken) together (or fried chicken) youryour ask your coworkers and Japanese you could ask your coworkers and Japanese and and a Christmas cake. TheyThey givegive eacheach you could a Christmas cake. friends about theirtheir own own Christmas traditions. I friends about Christmas traditions. I other a present, and and it's ait's really romantic other a present, a really romantic you have greatgreat conversations! you have conversations! night. I seeI see this this Christmas Eve Eve scene night. Christmas scene hopehope n between couples in anime sometimes, between couples in anime sometimes, Christmas and Happy NewNew Year!Year! Merry Christmas and Happy and and it's really cute.cute. However, I would be beMerry it's really However, I would sad sad to only get one present on on to only get one present es Christmas! On the hand, I would Christmas! On other the other hand, I would savesave a lotaoflotmoney… of money…

Samurai Inside Us

Text and illustrations by Palina Kot

The term “Bushido” was popularized by the book of Nitobe Inazō, “Bushido: The Soul of Japan” (1900). However, experts say that it is a romanticized interpretation of bushido, and there are differences with historical literature about samurai. In this article, I am talking about the elements of Contemporary Bushido. Today, the modern spirit of Bushido is not about death as the final aim of the warrior. Instead, it is about how the warrior has no aim, only a path (simplified from Laozi). Yes, Bushido is taken out of context, but it makes sense. How do people use it in their lives nowadays? They live not for a final aim, they live for the way. In other words, they enjoy the process. I would like to provide a short example. Imagine someone wants to write a book. If they are being honest, they'd like to have a book that they have written themselves, but don't like the process of writing. Someone else may derive pleasure from writing and doesn’t have a goal to write a book, but simply follows their path. I suppose you can imagine who derives more enjoyment from the process of writing. In my own life, I have met many students who while studying for a PhD, find themselves pushing through to get their doctorate but despising their daily research and routine. I am also a PhD student now, but I have never focused on getting a doctoral degree. My aim is my research pathway. My aim is in my everyday experiments. So I end up loving every single process during my research: from culturing So why should we talk about warriors and the Bushido philosophy nowadays? Who should we fight with? In my opinion, we should fight with ourselves. Have you ever struggled with yourself in the morning when you did not want to get up? Did you push yourself to finish the assignment today, not tomorrow? Then, you are a warrior for yourself. You are struggling with everyday obstacles both outside and within yourself. You are a samurai inside. I am really interested in the opinions of Japanese people and other foreigners about what the Japanese soul is. I would love to hear your feedback on Bushido and the Japanese spirit, and you can write it on our web page nagazasshi.com (under the article “Samurai Inside Us”) or on our Facebook page (https:// www.facebook.com/nagazasshi). 13

Nihongo on the go

By Will and Dan

Have you ever noticed the murky brown tub of simmering food at your local convenience store? Fear not, although it may look like something straight out of a science fiction film, it is a beloved winter cuisine in Japan. It’s called おでん (oden) and it is easily identified by its golden-brown 出汁 (dashi - broth) and the assortment of 具 (gu) tantalizingly floating in it. Gu are ingredients cooked in finished soup or rice dishes, which are different from 食材 (shokuzai) which are ingredients that go into a dish during preparation. Be sure to pick up a packet of 辛子 (karashi - spicy mustard) to top your guddies with. The wide variety of gu can be intimidating at first, but here is a list of some of the things you can expect to find floating in conbini near you: 大根 (daikon) – thick daikon radish slice. Instant classic. 牛すじ (gyūsuji) - beef tendon. What’s not to like? 半片 (hanpen) - a square or triangle of fried fish paste. Flavorsome and filling. ちくわ (chikuwa) - fish paste, but this time in a tube shape. Strangely enough, also a common pet name! 蒟蒻（konnyaku）- a brown, rubbery, mostly flavorless block made from a potato-like tuber. Try it once for the novelty, and if you don’t like it feel free to pass on it after that. 白滝 (shirataki) - a white version of konnyaku usually found in noodle form. Still flavorless but somehow more interesting to eat than the konnyaku above. 玉子 (tamago) – not your average boiled egg. Soaked in broth and topped with karashi, it’s a sure-fire winner. 厚揚げ (atsuage) – some good ol’ fried tofu. 餅巾着 (mochi kinchaku) - mochi in a small pouch made of fried tofu. As delicious as it is cute. We hope you try all these and any others you come across. You can expect to see oden on the menu throughout winter, so take your time and get a taste of all your local conbini has to offer. If you are feeling adventurous, you can even try to make your own!