**JAPAN'S AUTUMN**
Spring is generally charactherized by the leaves turning beautifully red, orange, as well as yellow. In Japan, the earliest fall foliage or 'kouyou' starts in the Daisetsuzan mountains in Hokkaido. There are also other popular fall foliage places which include Kyoto and Nara.
During the autumn in japan, there are a lot of activities done by the japanese while enjoying the beautiful scenery of kouyou. Those events are made more festive by enjoying them with special dishes that brings out the richness in culture of Japan.
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**CHOYO NO SEKKU**
Choyo no sekku is also known as chrysanthemum festival. it is celebrated on the 9th of september every year. The japanese believes that there are positive numbers and negtive numbers. Odd number is the positive number and 9th september has two nine's in it making it very auspicious.
**Special dishes during Choyo no sekku**
Kikkashu
This is a traditional drink enjoyed by the japanese during choyo no sekku festival. Kikkashu is basically sake served with chrysanthemum petals. It is drink for its effect which is for longetivity and to drive bad omens away.
This is a traditional drink enjoyed by the japanese during choyo no sekku festival. Kikkashu is basically sake served with chrysanthemum petals. It is drink for its effect which is for longetivity and to drive bad omens away.
The chrysanthemum is considered to be the Japanese seasonal flower for the month of September and has many rich meanings throughout Japan’s history. Besides known to be the symbol for longevity, it is also displayed on Japanese money, and is the Japanese Emperor’s personal coat of arms or “mon” in Japanese.
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**JYUGOYA**
Jyugoya is also known as the full moon of autumn. During jyugoya, the japanese usually decorates their verandah and prepare to enjoy the view of the majestic moon.
**Special dishes during Jyugoya**
Dango
This is a specially made round rice dumpling. Dango can be eaten all year long. Basically the japanese enjoy this as their snack. Three to four dango are often served on a skewer. Dango are best served with green tea.
This is a specially made round rice dumpling. Dango can be eaten all year long. Basically the japanese enjoy this as their snack. Three to four dango are often served on a skewer. Dango are best served with green tea.
Components of dango.
The most important component of dango is the flour. Most commonly used flour is rice flour. Usually, the japanese prefer either from these two kinds of flour which makes a dumpling chewy and bouncy but not too sticky. The type of flour include:
Different type of dango.
There are many different varieties of dango which are usually named after the various seasonings served on or with it. That include:
The most important component of dango is the flour. Most commonly used flour is rice flour. Usually, the japanese prefer either from these two kinds of flour which makes a dumpling chewy and bouncy but not too sticky. The type of flour include:
- Joushinko or Johshinko (sometimes spelled Jyoshinko) is made from regular Japanese rice (uruchi-mai).
- Shiratamako (sweet or glutinous rice flour, or mochiko, mixed with a little corn starch or potato starch.
Different type of dango.
There are many different varieties of dango which are usually named after the various seasonings served on or with it. That include:
- Anko: Commonly known as (sweetened) red bean paste, while ingredients other than azuki are used on rare occasions. An-Dango is the most popular flavor in Japan.
- Bocchan dango: Dango that has three colors. One is colored by red beans, the second by eggs, and the third by green tea.
- Chichi dango: Slightly-sweet light treats usually eaten as a dessert.
- Hanami dango: Also has three colors, Hanami dango is traditionally made during Sakura-viewing season. Hence the name Hanami (Hana meaning flower, and mi meaning to see).
- Goma: sesame seeds. It is both sweet and salty.
- Kinako: A toasted soy flour.
- Kushi dango: Dangos held by a skewer
- Mitarashi: Covered with a syrup made from shouyu (soy sauce), sugar and starch.
- Teppanyaki: Dango on a skewer with a tangy teppanyaki taste.
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Reference
1. Shizuko Mishima. Autumn in Japan [internet]. gojapan about.com website. [cited 2013 april 26]. Retrieved from: http://gojapan.about.com/cs/weather/a/autumninjapan.htm
2. Japanese seasonal events and food culture [internet]. Ajinomoto group corporate website. [cited 2013 april 26]. Retrieved from: http://www.ajinomoto.com/features/japanese_cuisine/autumn.html
2. Japanese seasonal events and food culture [internet]. Ajinomoto group corporate website. [cited 2013 april 26]. Retrieved from: http://www.ajinomoto.com/features/japanese_cuisine/autumn.html