Initially November 3 was celebrated in Japan as a birthday of an Emperor of the Meiji period. However after World War 2 this holiday though remained a day off was renamed. In 1948 November 3 was named "Culture Day". The change of name reflected new policy of the Japanese government, aimed at encouragement of development of national culture "in the spirit of freedom and piece ideals".
Every year on this day several thousand people get governmental rewards for their contribution to the cultural development of the Japanese society. Cultural festivals are held in schools.
Costume performances and balls, amateur plays, concerts and various exhibitions are held in classrooms or right in the open air. Everything starting from ideas and scenarios and finishing with implementation is done by students. Street cafes and restaurants serve their visitors with yakisoba, miso oden, biscuits etc. on this autumn day.
ODEN
Ingredients:
*The amount of ingredients for oden depends on number of men, wishful thickness of soup, and your taste.
Daicon - peel and cut on thick circles.
Konnyaku - cut on three-cornered pieces
Noodles
shirataki - tie small knots for handy eating
Fried fish sticks
tikuva - 1 item, cut on 3 pieces
Egg - boil and shell
Sea kale - tie small knots for handy eating
Fish balls
satsumaage - to your taste
Fish paste pastry
tsumire - to your taste
Bouillon preparation (for 10 cups):
Water - 11 cups
Sea kale - 1 plate (20 cm)
Katsuobushi (dried tunny's chips ) - 50 g
1. Clean a sea kale plate with wet napkin, crack it in some places and put in a pan with water.
2. On middle fire bring up water to the boiling and take sea kale out.
3. Add katsuobushi in water and shut the fire off. When tunny's chips subside filter the bouillon.
Preparation of oden:
1. Cook the daicon in water that stayed after rice washing.
2. Boil eggs and konnyaku previously. Shell eggs.
3. First of all boil ingredients that need more time for preparation.
4. Boil fish balls and sticks till they bubble and crackle.
5. When all ingredients are ready lessen fire to minimum.
