3 in 30 - 2001.08.18 Saturday
Contributors
The only choice for pictures the weekend of the 18th were pictures from the local natsu matsuri (summer festival) in Matsubara-cho. The event is sponsored by the Association from in front of the Haijima train station. Naturally, our side of the station is the front. The other side is the back.
The association does a number of events throughout the year and this one is probably the one requiring the most work and organization. About all we can do for the association is to offer a small monetary contribution. There was a time when Paul could help carry the portable shrine, but too many years sitting looking at a computer screen has hampered his mikoshi bearing style.
This snapshot shows Beverly standing at the board where the contributors names are posted. She is pointing to the one with Paul's name on it.
One of the benefits of making a contribution is the opportunity to take part in a kind of lottery. Last year, instead of winning the consolation prize of a box of tissues, Paul won a coupon for 500 yen, but forgot to use it in the specified time period. This year, he won a 3,000 yen coupon, which he refused and walked off with a box of tissue instead. We could use a box of tissue more than a coupon that might be forgotten. Someone else could use the coupon.
Yakitori cook taste testing
One of the delights of the festivals are the food stalls. Our festival only had a few offerings, but they were well patronized. This young man was cooking up yakitori (grilled chicken on a stick). He seems to be pretending to consume his product. over the weekend, we bought a couple of dozen sticks of yakitori.
In the case of this festival, I think they are all precooked and seasoned, then warmed over the narrow bed of charcoal. When warmed up again these are flavored with a somewhat sweet salty sauce or with pepper.
Another favorite which sells out fast is dango, which are rice dough balls, grilled on a stick, and sweetened with some sticky sauce.
Ready for the celebrants
We didn’t spend as much time at the festival as years past, nor at times when activity was high. Often we have been around when the mikoshi was returning from its journey or in the evening when everyone is dancing. Those times, we have been invited to join in the meal provided for the mikoshi bearers.
This year, we were either tired or had other commitments during those times. The festival takes place all day and into the evening. What we caught here are the women from the neighborhood who do the preparation of the meals. They make rice balls, noodle soup, vegetable/fish stew, several kinds of pickles and rice. Right now they are ready and waiting for the bearers to return.
At the right in the snapshot is a large griddle used for making yakisoba, fried noodles. Yakisoba is a great quick snack and a staple of festivals. Onions, small pieces of pork and bits of cabbage are cooked on the griddle and then wheat flour noodles are added and seasoned with a fish and soy sauce. They are served with powdered seaweed, some bright red pickled ginger and sometimes dried, shaved fish flakes. Some of these ingredients are going to be hard to find in the States.
Last year’s snapshots of the festival covered different aspsects. Link to last year's pictures.