Please see visit-Matsue.com for more details~~
July 21, 2016
Please see visit-Matsue.com for more details~~
October 8, 2012
In 10th month, most of Japan must go without their local kami, because they are all convening for their yearly meeting to decide how they’ll be influencing people in the year to come (more or less on an individual basis). Out here in the old Izumo province, however, we celebrate Kamiarizuki (literally, “the month with gods”) because they gather at Izumo Taisha (the second most important Shinto shrine).
Having kami around is generally a felicitous thing, so paired with the three day weekend, there were plenty of things to do in Matsue this weekend. I didn’t make it to everything I was invited to, but I fit in quite a bit. You’d think it would be hard to draw a crowd for anything going on because of how much is going on, but there was some giant outdoor gathering for everyone this weekend.
For starters, the Daichakai (“Big Tea Party”). I had been looking forward to this one for a while. Different schools of the tea ceremony set up tents around the castle grounds to do constant introductions of their respective styles.
The way it works is that you buy a ticket (or three), then turn in the ticket at the reception area of whatever style you want to try. They give you a colored and numbered ticket to turn in at the next open ceremony (the color indicates which time slot you have, the number is for organization purposes). There is typically a tent to wait in or observe flower arrangements. Once they start, everyone finds a seat in a rather orderly fashion, and one host prepares the tea while another explains the actions and decorations and characteristics of their style. The first and second guests (typically) receive tea prepared in front of everyone, while the other guests receive tea prepared behind the scenes by other practitioners. Before received the tea, everyone eats a fancy little wagashi (traditional Japanese sweet, which comes in all kinds of clever shapes and colors, and is usually identical in their level of sweetness–as in very, very sweet). In contrast, the tea is usually very bitter, but the contrast is refreshing.
Inside the tents, everyone is seated on a nice clean chair, and the ceremony typically goes pretty fast, meaning they probably serve several hundred guests over the course of two days. Instead of paper cups, in my experience every guest got to use a fancy cup/bowl, since appreciating the tools is also an important element of the tea ceremony.
This is Houenryu, which was very popular. This was more of an east-west fusion, with black tea instead of green tea, and European style China instead of traditional Japanese tools.
I tried Soshinryu first, which served the tea in a more Chinese fashion–a delicate cup filled with loose leaves, which you keep pushed back with a matching lid as you sip the brew. It was served with an orange and pink and purple wagashi evoking maple leaves and filled with anko (sweet azuki bean paste).
After that I tried Fumairyu, the local style started by Fumai-ko. That had a lot of wabisabi influence (this is a rustic Japanese aesthetic that appreciates imperfection), and was a matcha (thick green tea made from powdered leaves), and had an orange and purple wagashi that looked simple like a piece of gyoza, and was once again filled with anko.
The following morning I went out to Meimei-an (the historic tea house), as this is one of the rare occasions when you can actually take part in a tea ceremony inside. It was removed from everything else and hidden away up a hill, so it certainly felt more formal. This was the Musha-Koujisenke, which was also matcha and had a green, purple, and pink wagashi coated in a sticky azuki bean concoction.
After the Daichakai, we went down to the south side of town for the annual Oden Summit. Oden is a seasonal food, and while there is a usual menu of Japanese ingredients, it pretty much consists of any collection of food items served in a hot broth (usually a fishy kind). It’s not quite like soup–you don’t eat it with a spoon, but take bites of the items and they gush with broth. It’s a bit of a comfort food, if you’re used to it.
There were several Matsue vendors (with everything from traditional to Italian style), but also vendors from other prefectures (and Korea). I tried a couple traditional varieties and a kimchi one, but the curry flavored oden was my favorite.
After that, we checked out an event that seemed to have something to do with Nikoniko Doga (which is like, the Japanese version of YouTube, only with more active promotion? Does that sound like the best way to put it? I don’t have an account, so I don’t know…). It seemed to be aimed at a younger crowd, but there were plenty of people showcasing products and companies and organizations from everywhere.
There were performing groups and individuals on stages, and a group learning a dance to a pop song, and some famous (?) people giving autographs who people lined up to meet them, and then some wandering performers.
Practically across the street from the Oden Summit and lining any available space between the art museum and Lake Shinji, there was the Mizube Arts Festival, full of food and craft and clothing vendors, and jungle gyms for kids, painters working on giant canvases, and performers (both on large and small stages, or just on the grass with microphones, costumes, choreographed fighting and dramatic background music).
Also, notice that island in the distance behind the stage? This is one of the only weekends when you can visit it. So I did! But that’s a post for another time.
By the way, the kami aren’t actually here yet. They still meet meet according to the 10th month of the old Japanese lunar calendar, whereas the humans have switched to the Gregorian calendar.