4月10日、室礼講座「桃の節供の祝いごと」をおこないました。
ものごとの背景を知る、その大切さ...
私たちが、幼いころより親しんできたお祝いごとをとおして、
先人の祈るような思いを身近に感じることができたのでした。
fuyukusa's first meeting for learning shitsurai of doll's festival
(march 3 on japanese ancient calendar, this year; april 12)
was held on april 10.
Shitsurai, japanese furnishing and room decorating art
for matching each season and
focused on each traditional japanese seasonal festival,
was really close to our life in old times.
nowadays we only know what to do
but seldom know the basic meanings,
tradition, spirits of ancient people;
the truth behind the festival.
so it was really a chance to know
how it was and why it became a festival.
through this meeting we found many important precious things,
yes, the spirits of our ancesters became close to us.
here are today's room decorations
吊るし雛や手鞠などの女の子の玩具をしつらえて
まあるい小さなお雛さまのほかに
紅白の椿を内裏雛に見たてて
a corner of toys of girls:
thread-decorated balls and hanging tiny dolls of
traditional tools and toys using old kimono textile.
people put many meanings to them, wishes for little girls.
pink and white camellia was arranged in place of a pair of dolls.
流木と藍の布から川の流れをみたてて
流しびなに込められた
亡くなったわが子への思いと昔の人びとの祈り...
river-washed twig on vintage indigo cloth
turned into a stream:
reminder of nagashi-bina (paper dolls floated downriver)
桃のお花とお供えもの
よもぎの菱餅と玄米フレークのあられ
peach blossoms and offering:
diamond shaped mochi (rice cakes),
roasted brown rice flakes
美しい晴れ着をきせてもらった
嬉しい気もちが伝わってきます
girls kimono with printed many
treasures and flowers
皆でいただく直会（なおらい）の時間
お食事はお膳で
for shitsurai meeting
we planed japanese-looking dishes
on red japan lacquer ware tray
for 'naorai' lunch.
食前酒のとして、
白酒のかわりに米麹酵母の発泡液を...
先付けに、
ミニトマトと芽かぶのジュレ
キヌアともち粟のロールキャベツ
お出汁につけた空豆
筍に木の芽ソースを添えて
先生お手製の金柑 白ワインシロップづけ
as an aperitif, rice koji yeast sparkling juice
like shiro-sake (white sake)
but non alcoholic.
as appetizers,
gelee of petit tomato and thick wakame leaves
in tiny antique sake cup,
on 'pine leaves shaped' antique celebrating dish,
cabbage roll of quinoa and millet with quinoa sauce,
horsebeans soaked in shiitake soup,
boiled bamboo shoot with
sansho (japanese pepper) leave sauce
and kumquat compote made by mizuho.
お椀ものに、
青大豆と長芋の五目豆腐 菜の花のあんかけ
お食事、
えのきとグリンピースの炊きこみご飯
のらぼう菜と大根、干し椎茸のお吸いもの
as a small main dish (cup), tofu loaf with green soy beans and yum
served with rape flower and thick starchy sauce.
followed with seasoned rice with
green peas and enoki mushrooms and
clear soup with greens and white japanese radish and shiitake.
そしてお食事のあとには
お抹茶のババロア
あまい抹茶のソースを添え、
桜の花びらに見たてた玄米フレークを散らして
for dessert
maccha green tea bavarois and maccha sweet sauce
with brown rice flakes,
looks like cherry petals on green ground, isn't it?
お役目を終えた道具たち
ありがとう
thank you and
good day to you...
No comments:
Post a Comment