Preparing for the New Year
- At December 29, 2021
- By admin
- In Annes Letters
0
Dear Family and Friends,
Even though I have been in Japan for three decades, this is only my second New Year here. Last December and January I was in the hospital, struggling to establish a working relationship with my newly broken arm. In addition, even the food on that special day remained colorless and bland. So, last year hardly counts. Therefore, I consider this my first, despite Omicron’s threats to curb normal celebrations.
It has been fun for me to see and feel the excitement over this highly significant holiday. Preparations that I have seen so far have been mostly, but not completely, around food. However, downtown Sendai at night has an area filled with colorful lights. A friend tells me it is well attended. But I have not ventured out to see for myself. Too many people close together (even though the event is outside and almost all Japanese have been vaccinated) and too risky on icy streets at night after last year’s mishap. But checking out the food has been a delight.
First, the farmers’ market. Crab is a specialty in this season. There are piles of Horsehair Crabs from Hokkaido with their legs tied tightly around their bodies.
Closer to home at my local supermarket, the shelves are stocked with winter and New Year goodies. Root vegetables are popular. As is dried tofu.
The entrance is filled with elaborate New Year decorations and small bottles of sake to offer the gods, asking for a prosperous year ahead.
And indeed, the bustle of New Year shopping is a very important part of Japanese tradition. Everyone joins in, even Grandpa, who has to come along, but sits patiently waiting for the women of the family to worry over details.
More to come.
Love,
Anne
Even though I have been in Japan for three decades, this is only my second New Year here. Last December and January I was in the hospital, struggling to establish a working relationship with my newly broken arm. In addition, even the food on that special day remained colorless and bland. So, last year hardly counts. Therefore, I consider this my first, despite Omicron’s threats to curb normal celebrations.
It has been fun for me to see and feel the excitement over this highly significant holiday. Preparations that I have seen so far have been mostly, but not completely, around food. However, downtown Sendai at night has an area filled with colorful lights. A friend tells me it is well attended. But I have not ventured out to see for myself. Too many people close together (even though the event is outside and almost all Japanese have been vaccinated) and too risky on icy streets at night after last year’s mishap. But checking out the food has been a delight.
First, the farmers’ market. Crab is a specialty in this season. There are piles of Horsehair Crabs from Hokkaido with their legs tied tightly around their bodies.
And in another stall, enormous crab legs. Both are selling at very handsome prices, well over ¥10,000 or $100 apiece.
Closer to home at my local supermarket, the shelves are stocked with winter and New Year goodies. Root vegetables are popular. As is dried tofu.
And we can’t forget dried sweet potatoes and meaningfully shaped sweet bean treats.
The entrance is filled with elaborate New Year decorations and small bottles of sake to offer the gods, asking for a prosperous year ahead.
Every New Year needs the red Shishi lion to bring protection and good fortune.
There are also bouquets of grave flowers to invite ancestors to join the living and assist them as they face another year.
But even before that, outside there is the knife sharpener. His work at this time of year allows people to symbolically put aside worn out thoughts and start afresh with clarity and precision. The newly sharpened knives lend a sense of control and pride over the tasks of daily living.
And indeed, the bustle of New Year shopping is a very important part of Japanese tradition. Everyone joins in, even Grandpa, who has to come along, but sits patiently waiting for the women of the family to worry over details.
More to come.
Love,
Anne
