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News
23.09.2009
September 23 – Autumn equinox Day (Syubun-no hi/Higan)
 This holiday, alongside with the day of a spring equinox has been inserted in 1878, though tradition of reverence of seasonal changes and ancestors is one of the oldest in Japan. This day is similar to a spring holiday of an equinox. Japanese also visit tombs of ancestors, put house altars in order, special services are carried out in Buddhist temples.
 For Japanese the nature remains an embodiment of general laws of the Universe. The unity with the nature helps people in better understanding of themselves and surrounding things.  And the empathy to nature and watch changes in it gives a true pleasure and rest. One of the main principles of this philosophy is seasonal cyclicity.
Autumn holiday Higan is closely connected with concept Aki-no nanakusa and seven autumn herbs: hagi (bush clover), obana (miscanthus), kudzu, nadeshiko (large pink), ominaeshi (yellow flowered valerian),  fujibakama (boneset), and kikyo (Chinese bellflower). Number seven is a symbol of happiness in the Buddhism. Unlike seven spring herbs autumn ones are not used in food. Their basic purpose is aesthetic pleasure from contemplation. Japanese admire with graceful simplicity and the refined paints of these plants which inspire artists, poets and ikebana masters on splendid works of art. There are even special autumn kimonos with Aki-no nanakusa  motives which are not put on in other season.
By tradition the autumn full moon is considered as the most beautiful. Therefore Japanese necessarily try to find time for zukimi, contemplation of the moon.
 During Aki-no nanakusa (some days before and after the equinox) Japanese decorate their houses with seven autumn herbs. Earlier these plants grew everywhere and were accessible to everyone.  Now inhabitants of cities should buy autumn herbs in flower shops. Obligatory dish during these days is dango, rice pies.
Even if there is summer-like hot weather, coming of Aki-no nanakusa reminds Japanese that autumn is approaching. OHAGI (rice balls in sweet paste) Indredients (for 24 items):
Mochi-gome (rice for mochi) - 1 cup
Water - 360 ml
Sweet covering:
 I. Tsubuan (sweet bean paste)
Sweet haricot bean - 200 g
Sugar - 180 g
Salt - to your taste
II. Kinako (soy bean flour)
Soy bean flour - 3 tbsp
Sugar - 2 tbsp
Salt - to your taste
III. Kurogoma (black sesame)
Black sesame - 3 tbsp
Sugar - 2 tbsp
Salt - to your taste
Preparation of tsubuan:
Wash bean, cover with water and bring to a boil on a middle fire. When it boiled pour water out. Do it ones again. Then cover bean with water again, bring to a boil, minimize fire and cook for 7-8 minutes. When bean grew soft, add sugar and salt. Boil till sugar and salt are dissolved.
* Ready tsubuan which is on sale often is not thick enough. So you need to evaporate it at first and cool.
Preparation:
1. Wash mochi-gome, cover with water and leave for 30-40 minutes.
2. Cook rice as usually.
* One can put rise in heat-resistant vessel and cook in microwave oven for 15 minutes.
3. When rice is ready, put it in suribachi (mortar for rice) and pound with wooden pestle (surikogi).
4. Wet your hands and shape rice balls.
5. Wrap balls in tsubuan, or in kinako, or in black sesame.
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