HIROKAZU KORE-EDA: UNSUMPENT MEMORIES
Whatever skeptics say, we cherish our memories. But do we ourselves know about this? Acquired life experience is nothing more than a collection of memories. Both the good ones, pushing for activity in the same direction in which we liked to go once, and the bad ones, taking a step on a curved path.
But is it possible to choose one, only one memory, with which you would stay forever, and lose everything, forget, erase everything else?
Employees of one celestial office help to answer this question to just dead people, giving them only three days to choose, in the film by Japanese director Hirokazu Kore-eda / After Life / After life /, which premiered on our television not so long ago. After all, it is this very unique memory that will determine the new karma of rebirth … Continue reading
Japanese Restaurant Menu
The theater, as you know, begins with a hanger, and restaurants in Japan with osinagaki, the menu. Externally, menus often resemble, without exaggeration, works of art. There are oshinagaki, which are written with a brush on thin rice paper in the style of famous masters of calligraphy. In many restaurants, the texts of the menu are not inferior in artistry to the design. The list of dishes sometimes resembles the classic poetic three-verses. In any case, many images from poetry migrated to Osinagaki. In autumn, for example, you will be offered momiji oroshi. Momiji is a scarlet autumn maple leaves, a traditional poetic image, and osi, literally, is something passed through a grater. The Japanese mood is also caused by a dish with a name such as tsukimi van. A van is a thick vegetable soup with meat or fish in a wooden bowl. And tsukimi is an autumn ritual of admiring the reflection of the moon in water-flooded rice fields. Again in the name of the dish is a hint of the season. Late autumn is associated with boiled shigure-ni dishes. Sigure – translated autumn drizzle, but not cooking. Continue reading