Rensselaer Union, Volume 9, Number 8, Rensselaer, Jasper County, 9 November 1876 — An Oriental Dinner – Vegetables and Fruit in Japan. [ARTICLE]

An Oriental Dinner - Vegetables and Fruit in Japan.

Accepting the invitation of a Japanese friend who resided some years in America, we were conducted to a hotel or restaurant, pleasantly situated on the banks of the river Sumida, which flows through the eastern part of the city of Tokio (Yeddo). Removing our shoes, we were shown into a clean, airy upper room looking out upon the river. We were then, asked if we would have a bath, which we deelined, and our friend then explained to us that the Japanese in hot weather generally take a bath before dining, and afterward don a loose robe of thin, gauzy material, which is furnished by the proSrietor of the hotel, and which they wear bring the meal. We seated ourselves crosss-legged upon the floor, which yvas covered with matting, the only furniture in the room. While waiting for the mear to be prepared, a small bronze brazier or vessel, containing burning charcoal, was brought in, together with tiny Japanese pipes and mila Japanese tobacco, in which our friend indulged. The first course consisted of sweetmeats called quashi, and was served upon small lacquered wooden plates, placed upon trays or tables about three inches high, composed of the same material. It is hard to describe the character of these sweetmeats, but one of them was a small square or brick of some kind of jelly of a golden color; another was a small scarlet ball of a substance that tasted not unlike our marsh-mallow confections, and the third was of a greenish color and of somewhat similar taste. We understood that the ingredients of which these were composed were principally rice flour and sugar. With this course tea was served in delicate (porcelain cups, upon each of which was a fragment of a poem. On ene of these was translated literally as follows: How many times, my host, do yon augh in the month? . ,f------Whenever we meet we onjht to have a jolly time. Yoa seethe beauties of spring vanish as rnnning W&tCF. and the flower that scatters to the wind to-day opened but yesterday. I.< ,7, The second courae-was “ Chawan-Mori,’’ a sort of soup with eggs, somewhat similar to soup ala Colbert. It Wits served in a bowl, but no spoons weropiovided, it

the bowl the liquid portion. This soup was by no means unpalatable, and, with a spoon, would have been quite tolerable anywhere. The third course was composed of a variety of flab, with the collective name ot “Kuchi-Tori-Bakaaa.” The and with these, served as a relish , was flavor. The fourth course consfeted of a sweetened preparation of boiled beans served with green ginger-root, and another variety of fish, called “tai,” Med. The fifth course, called “,Bachi-Mi,” consisted of raw fish, served upon a delicate lattice-work of glass, and accompanied by two kinds of sauce, one dark in color, salt in flavor r and tasting as if composed of soy and anchovies. The other was a preparation of horse-radish. The sixth course was called “ Miza-Cai,” and consisted of kor,” a kind of fish, boiled, and served with pears and a variety of shell-fish, very much resembling our America scallops, and cut in squares. The seventh course was composed of rice, “ meshi,” servedperfectly plain in small porcelain cups. The eight and last course, called “ Bkemono,” was a sort of salad composed of eggplants and small cucumbers. With each course after the first was served sahi, a fermented liquor manufactured from rice, and in character something between ale and wine. Some writers have fallen into the error of describing talci as a distilled liquor, but we were assured that this is not correct, and that it is made by a process somewhat similar to brewing. It,ls not disagreeable In flavor, but has a somewhat larger percentage at alcohol than our malt liquors, and exhilarates more quickly. Indeed, In this respect, it is somewhat similar to champagne. It is served hot from small porcelain vases, and it may be said to be the national drink of the Japanese. When near the end of the dinner we were surprised by the appearance of some singing girls, who proceeded to favor us with some music. They sang in a nasal, falsetto tone, and accompanied themselves upon an instrumeat somewhat resembling a guitar, called “ Chami-sen.” It has three strings, which are struck or thumbed with a piece of ivory resembling a paper-cut-ter. One of these girls also accompanied the music with a sort of dance, composed principally of pantomime, in which she kept time with the music in a series of graceful motions. It may be summed up that, as an entertainment, it was pleasing from its novelty, but the menu would hardly be called satisfactory to a European palate. , Fish and rice are the staple articles of Japanese diet, and without either of these the Nation would find it hard to exist. The soil is fertile, and apparently vegetables grow well here. Sweet potatoes, ordinary potatoes, turnips, carrots, squashes or pumpkins, egg-plants and peas are grown, but do not enter largely into the people’s diet. Beans are an important article, and from these is manufactured tofee or —literally bean cheese—an article largely used by the poorer classes. Radishes are also grown to some extent,, and some varieties are very large and not unlike beets. They are rather coarse in grain and texture, but not so much so as their size would indicate. The young bamboo is also eaten to some extent, and a variety of mushrooms are used in making sauces and relishes. A species of maize is raised- But it is very inferior to the American Indian corn, and is not used at any great extent. Tomatoes have been introduced from the United States within the last few years, and are received with considerable favor. Cakes and .unleavened bread of various kinds are made from rice flour, and in the seaports bread made from flour imported from California is beginning to be used by some of the natives. Of fruit—oranges, peaches, pears, apricots, plums, persimmons, raspberries, mulberries and currants are indigenous here —but none of them grow in great perfection and most of them are quite inferior in quality. ApSles and strawberries have been introuced to some extent from other countries, but, although they can be grown here, do not seem to take kindly to the soil. The pears are round, mostly of a russet color, coarse in grain, not sweet, and a sort of cross between the apple and the pear. Water and musk melons are largely grown; but these are also inferior to the American productions of the same kind. The climate is not unlike that of our middle States, but there is more moisture, which keeps the vegetation constantly green and beautiful, and coming here in August from California there is a great contrast between her dried-up valleys and hill-sides and the verdure of Japan. The general impression which one gets on coming here, is that Japan is a beautiful country, and that her inhabitants are making great efforts to adopt what is best and most progressive among other nations.— Cor. N. Y. Tima.