Period+1-+Japan

​ **//__ Japan __//** Kenneth P. Sanderson II = Kintarō = This is a japanese floktale about A __child__ of superhuman strength, he was raised by a __mountain hag__ on __Mount Ashigara__. He became friendly with the __animals__ of the mountain, and later, after catching Shutendouji, the terror of the region around Mount Ooe, he became a loyal follower of __Minamoto no Yorimitsu__ under the new name **Sakata Kintoki.** **//__clik on link to read full story.__//** [] //**Legend **// Several competing stories tell of Kintarō's childhood. In one, he was raised by his mother, [|Princess Yaegiri], daughter of a wealthy man named Shiman-chōja, in the village of [|Jizodo] , near [|Mt. Kintoki]. In a competing legend, his mother gave birth to him in what is now __ Sakata __. She was forced to flee, however, due to fighting between her husband, a samurai named Sakata, and his uncle. She finally settled in the forests of Mt. Kintoki to raise her son. Alternatively, Kintarō's real mother left the child in the wilds or died and left him an orphan, and he was raised by the mountain witch [|Yama-uba] (one tale says Kintarō's mother raised him in the wilds, but due to her haggard appearance, she came to be //called// Yama-uba). In the most fanciful. To read the reast of it just go to the link here. [] []

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 * //__ Music

Dance __//** Below is Mark Oshima in the role of singer and a shamisen player.





Nihon Buyo, classical Japanese dance, is a genre of Japanese theater closely related to Kabuki. The performers wear elaborate kimono and traditional hairstyles and makeup similar to those of the geisha who were also accomplished musicians, storytellers, and dancers. Below you will see images of Nishikawa Masaki who provided a demonstration of the make-up, costume, and wig necessary for Nihon Buyo on November 17, 2000 in Tokyo, Japan.

Drinking plays an important role in Japanese society. Drinking parties, typically held at restaurants and izakaya, are a common activity that are used to strengthen both social and business ties. A large variety of alcoholic beverages can be found in Japan.
 * //__ Food __//**

Traditional Dishes of Japan
Once known in the west either in the form of "sukiyaki" or the more exotic "sushi," Japanese cuisine has in recent years become much more familiar and appreciated around the world. Many visitors to Japan will have already sampled the pleasures of raw fish or batter-fried shrimp. But few first-time visitors to Japan are prepared for the variety and sumptuousness of Japanese food, as it is traditionally prepared. Eating in Japan is an experience to be enjoyed and remembered fondly for the rest of your life. 

Sukiyaki
Sukiyaki is prepared right at the table by cooking thinly sliced beef together with vegetables, tofu and vermicelli. 

Tempura
Tempura is food deep-fried in vegetable oil after being coated with a mixture of egg, water and wheat flour. Among the ingredients used are prawns, fish in season and vegetables. 

Sushi
Sushi is a small piece of raw seafood placed on a ball of vinegared rice. The most common ingredients are tuna, squid and prawns. Cucumber, pickled radish and sweet egg omelet are also served. 

Sashimi
Sashimi is sliced raw fish eaten with soy sauce. 

Kaiseki Ryori
Kaiseki ryori is regarded as Japan's most exquisite culinary refinement. Consisting mainly of vegetables and fish with a seasoning base of seaweed and mushrooms, the dishes are characterized by their refined savor. 

Yakitori
Yakitori is made up of small pieces of chicken meat, liver and vegetables skewered on a bamboo stick and grilled over hot coals. 

Tonkatsu
Tonkatsu is a deep-fried pork cutlet rolled in breadcrumbs. 

Shabu-shabu
Shabu-shabu is tender, thin slices of beef held with chopsticks and swished around in a pot of boiling water, then dipped in sauce before being eaten. 

Soba and Udon
Soba and udon are two kinds of Japanese noodles. Soba is made from buckwheat flour and udon from wheat flour. They are served either in a broth or dipped in sauce and are available in hundreds of delicious variations.

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