Tag Archives: food

鏡餅 (Kagami Mochi) — Japanese Foodways

Nationality: Japanese
Age: 18
Occupation: Student
Residence: Nagoya, Japan
Performance Date: 4/2/12
Primary Language: Japanese
Language: English

鏡餅, literally translated from the Japanese, means “mirror rice cake.” This name, though thought to have originated from the mochi’s resemblance to a old-fashioned kind of round copper mirror, has no relevance at all to its folkloric aspects. 鏡餅 is a traditional Japanese New Years decoration, consisting of two round mochi (rice cakes), the smaller placed atop the larger, and a Japanese orange with a leaf placed on top.

鏡餅 -- Traditional Japanese New Years decoration

My informant is a student in Nagoya, Japan, and has had 鏡餅 decorations every year for New Years, for as long as she can remember. Recently, however, she said that her family has settled on buying the cheaper, mass-produced 鏡餅, which are often pre-moulded into the shapes of stacked discs and sold in plastic packages at the supermarket. A plastic imitation bitter orange is substituted for the original. In some cases, there are actual rice makes within the plastic casing; however, even if there is, she said she has not heard of many families who actually enjoy eating the mochi. “Because it’s been there for so long,” She said. “It gets all stale and gross and no one wants to touch it.” The plastic casing, however, is preferred by most contemporary people because it keeps the mochi inside free of rot and germs. They break open and eat the mochi usually on January 11th, in a ritual known as 鏡開き (which literally means, “breaking the mirror”), in order to celebrate the breaking of the old year, for the arrival of the new. By this point, the mochi has become so stale that it usually has cracks on the surface; however, because cutting it with a knife has negative connotations (cutting off ties), they usually crack it open with their hands or some other heavy object.

The two mochi discs are said to symbolize the coming and going years, as well as the balance of yin and yang, although most people, including my informant, do not know exactly how those two concepts apply to the structure of the 鏡餅, or why it has to be mochi at all–it is simply something a ritual they have performed in the past, and so they repeat it, to end their year on the “right note,” and to enjoy a sense of camaraderie with the rest of Japanese society.

That most contemporary 鏡餅 is mass-produced in plastic casings is significant because it indicates the widespread performance of a folk ritual that seems to have no inherent personal meaning in the lives of most households. If there was inherent meaning, they would perhaps be more keen on performing it the traditional way–making the rice cakes themselves or even just buying them and stacking them together, placing the bitter orange on top. As it is, however, it has become for my informant “something my mom just picks up from the supermarket when she realizes it’s almost New Year’s.”

German Fermented Vegetables

Nationality: German-American
Performance Date: February 2007

An interesting tradition my mother recalls from growing up is that when she and her family visited the (paternal) grandparents, the Rahenkamps, her grandmother would always serve some kind of relish or pickled item along with the evening meal.  Since the Rahenkamp family is of German descent, this is not surprising – one can hardly imagine German food without thinking of sauerkraut and pickled cucumbers.  However, Germany is only one of many countries where these types of foods exist.  In fact, most if not all cultures prepared and ate at least one of these items at one time or another.  Unlike the prosperous free world today where we think of these items as condiments that we add to our food because they are tasty, past cultures kept these foods, which were originally fermented, out of necessity.  Fermentation was a way to preserve foods for months without refrigeration, and to make foods that are hard on the bowels (like raw cabbage) more digestible.  Adding salt to vegetables to prevent mold growth, and allowing the bacteria and yeast in the local environment to take over, our ancestors could preserve items for long trips and cold winters.  The friendly microbes in the vegetables (or fruits or milk or other foods) break down the sugars and convert them to acids as a defense mechanism, producing a complex, sour flavor.  Eating such foods fortifies the immune system and gastrointestinal tract with beneficial bacteria, and the acid and enzymes released during fermentation aid in the digestion of the rest of the meal.  My informant, my mother, believes that her grandmother served these relishes as part of the tradition of using them for good digestion.  Unfortunately, most pickled items seen today are not fermented, but merely canned in vinegar (including those my great grandmother used).  They carry none of the health benefits and are sterile instead of crawling with friendly microbes.  The real fermentation process actually increases nutrients – sauerkraut, in fact, was used to prevent scurvy on long voyages across the Atlantic, due to its high vitamin C content and its ability to keep for months without spoiling.

Annotation
  The Great Physician’s Rx for Health and Wellness, by Jordan S. Rubin, page 10, concurs that “Every sauce and condiment has its beginnings as a fermented food and throughout history has always been healthy.”  Several fermented foods are mentioned, including ketchup, which is credited to the Chinese, who began it as a fermented fish brine.

German Recipe: Curry Wurst

Nationality: German
Age: 20
Occupation: Student
Residence: Hamburg, Germany
Performance Date: April 19th, 2012
Primary Language: German
Language: English, French, Greek

German Curry Wurst Recipe:

Ingredients: 

Ketchup, 10 tablespoons

Water, 5 tablespoons

Salt, ½ teaspoon

Pepper, 1 teaspoon

Paprika Powder, 1/2 tablespoon

Cayenne Pepper, to taste

Chili Sauce, 1 1/4 tablespoons

Curry Powder, 1 tablespoons

Sugar, 1 tablespoon

Bratwurst sausages

Instructions:

First, cook your sausages on either a grill or pan if you don’t have a grill.  Once the sausages are done cooking, set them aside.  In a saucepan add ketchup, stir in 4-5 tablespoons of water and boil while stirring. Remove from the heat and season with salt, pepper, cayenne pepper, chili, curry powder and a little sugar if necessary. Serve hot!

(Warning: SPICY!)

Analysis:

When I first traveled to Germany, I really wanted to try some local cuisine.  My informant suggested that I try curry wurst, because the fast food dish is very popular and she thought I would like it.  I had curry wurst for the first time at a small open air market in Berlin.  There were all kinds of condiments you could add to the curry wurst such as mayonnaise and hot sauce.  The curry wurst was also sold with potatoes, french fries, and white bread rolls which you would use to dip in the extra sauce.  My informant told me that Berliners normally get white bread rolls with their curry wurst, and I wanted to do ‘the local thing’ so I got a bread roll to go with my snack.  To me, doing things as they locals do them when I travel is my way of trying to get an understanding for the culture.  I hoped that in trying many different types of  German food, I could get an understanding of what kinds of foods Germans like.  Are they the kind of culture that likes spicy, savory, or sweet foods?  German food seems to be a good combination of all those food tastes, like the sweet taste of apple strudel, the savory flavor of potato dumplings, and the spicy kick of curry wurst.  I ended up loving the food so much that I asked the informant’s mother for a curry wurst recipe that I could take back to America with me.  I think the recipe is very close to what I had at the market in Berlin, but of course nothing can compare to the real thing.

The invention of curry wurst is attributed to Herta Heuwer, who created the sauce in 1949 when she obtained ketchup, Worcestershire sauce, and curry powder from British soldiers in Berlin.  Her recipe soon became very popular and her stand was selling as much as 10,000 servings per week. Heuwer patented the recipe as ‘Chillup’ in 1951 and started her own restaurant.  Today curry wurst stands can be see all over the major cities of Germany, and they are a popular form of fast food for tourists and Germans.

My informant was born in 1992 Hamburg, Germany.  She studied at USC from 2010-2011 before moving to Brussels, Belgium to study international policy planning for her undergraduate degree.  She lives part time in Brussels, Belgium and part time in her hometown Hamburg, Germany.

If you tap the top of a dropped soda can, it will not fizz out of the can when opened.

Nationality: Mexican-American
Age: 20
Occupation: Student
Residence: Claremont, California
Performance Date: February 2007
Primary Language: English
Language: Spanish

As a child, my source first heard this superstition because he was rather clumsy and would always drop his soda cans.  He first instance he can remember where he practiced this superstition was with his teammates from his little league baseball team.  All of his teammates would tap on the tops of their soda cans under any condition, just to be sure to limit the fizz.  My source suggested that this could have been a popular trend shared by his teammates or the result of several players being chewed out by their parents for spilling soda on their uniforms.

My source doesn’t quite understand how the superstition works, but is assured that it’s effective.  After tapping the top of his soda cans he has rarely ever had a spill.  If he had to guess, he supposes that when the can is tapped, carbonation bubbles stuck to the side of the can are nudged to the top of the can, and when the can is opened, the gas is released without dragging any liquid out with it.  My source has also heard of a ‘three-tap method,’ where the can needs to be tapped only three times, but he is not sure where he heard this.

Scientifically, when a can is dropped, the carbon dioxide that carbonates the soda is forced out of the liquid and into a gas form which builds pressure in the can.   If the can is opened soon after, the pressure will be released and the gas will rush out, dragging the soda with it.  If somebody taps on a soda can, that’s an added disturbance, which would likely cause more of the carbon dioxide to be freed from the liquid, so the superstition should not work.  What does work is waiting for the pressure to be reduced. After a drop, given time, the carbon dioxide will assimilate back into the liquid, reducing the pressure and fizz when the can is opened.  Also, because of the built up pressure, the rate at which one opens a can is significant because it regulates the speed any carbon dioxide is released.  Finally, there is a theory that if you tap a can with a metal rod, it will create a vibration in the aluminum can that will cause all of the gas to move to the top of the can, reducing potential fizz, but this method isn’t proven.

From my own personal experience, I have experienced good results after I’ve tapped the top of my dropped soda can, but I cannot attribute it to the superstition.  I believe that by tapping the top of the soda can, you’re spending more time not opening the can.  As long as you’re tapping, the soda can isn’t opened, and this gives the carbon dioxide more time to be pushed back into the liquid.

 

 

 

Annotation: A variant of this superstition is featured in episode 513 (My Five Stages) of Bill Lawrence’s NBC sitcom Scrubs as the “John Dorian three-tap method.  Three taps and the foam goes bye-bye.”  The character, JD, then opens the can, and after a pause, all hell breaks loose and foam flies everywhere.

Don’t crap where you eat

Nationality: American
Age: 19
Occupation: Student
Residence: Poway, California
Performance Date: January 2007

My informant first heard this proverb in his dormitory at the beginning of his freshman year of college.  His residential advisor recommended that no one on the coed floor date each other, regardless of how good looking they may appear to each other.  Then, the residential advisor reinforced her point with this proverb.  However, the majority of the residents had no idea what she had said.  She laughed and explained the proverb.

My informant understands the proverb to mean not to get involved in situations that will inevitably come back to haunt you.  My informant explained that, with respect to the aforementioned situation, the resident advisor was suggesting that if anyone were to get romantically involved with anyone else who lived down the hall, it would work out fine until the couple realizes the relationship was a mistake.  At this point, there are always hard feelings, and if you have no choice but to live right next to someone you don’t want to see again, you’re in for a bad time.  The couple would have to share elevators, dining areas, and common space, even after their fallout.  My informant then mentioned that all of the residents of the dorm understood this and adhered to the proverb, except for a few drunken nights.

For this example to make sense, the proverb needs to be broken down.  If you, say, crap anywhere you want to, it’ll be worthwhile until you have to return to an area where you’ve already crapped.  This is especially problematic if you took a dump where you eat, because, while enjoyable at the time, the odor and mess is going to make you miserable whenever you dine thereafter. Similarly, being with a girl has its benefits, but the breakup will make you miserable if she’s still going to be everywhere you are.

I have been told this proverb at work several times with the intent to keep me from dating female coworkers.  This makes sense because I’d be forced to work with that coworker after a breakup and would be expected to perform and interact like nothing had happened. In my opinion, I believe this proverb is just a warning to consider the consequences of your choices.