Women of the Floating World: Ono no Komachi

Kyoto, the City of Love and Beauty

Long before women like the geisha or the oiran (courtesans) existed, Kyoto was the center of an extraordinarily effete, decadent, and promiscuous culture which transformed love into an art form and beauty into a cult.

Back then its name was not Kyoto, but Heian-Kyo, the “City of Peace and Tranquility.” Poets called it the “City of Purple Hills and Crystal Streams.” Under the rule of the emperor and his all-powerful ministers of state, the Fujiwara family, the country enjoyed three centuries of peace and prosperity that would later be called the Heian Period (794-1195).

For the aristocrats of the Heian court, it was a time of unending leisure which they filled with the pursuit of art and beauty. They spent their days holding moon-viewing parties, mixing incense, writing poems, and playing the game of love.

Promiscuity was the norm. Following the Confucian precepts which governed society, marriage was a purely political affair arranged by the parents to create an advantageous alliance between families. Love and marriage had nothing to do with each other. In fact, a court lady was more likely to suffer censure for a lapse of taste in the colors of her robes than for her numerous lovers. Centuries later, when pleasure quarters were built where men could transcend their everyday lives and imagine themselves noblemen of leisure, the oiran and geisha modeled the dreams they sold after the romantic culture of the Heian court.

MurasakiShikibuBut what made the Heian period most extraordinary was the way art and the cult of beauty were bound up with love.  More than sexual desire or gut-wrenching passion, love was an art form, an opportunity to put brush to paper, to immortalize the moment in a small literary gem.

When a nobleman caught wind that a certain lady was very beautiful or, even more enticing, had beautiful handwriting, he would sit down to compose a waka poem and brush it, in his finest calligraphy, on delicately hued scented paper. This was how he first began courting. And when the lady received it, she would assess the handwriting and color of the paper, as well as the wit and appropriateness of the poem, before brushing a reply. If she deemed him unworthy, she would refrain from writing a reply and that would be the end of the affair. The nobleman in turn would be waiting with bated breath to see whether her handwriting and poem lived up to expectations. If the exchange of poems was satisfactory, he would eventually pay her a visit.

Ono no Komachi’s Deadly Beauty

The most famous of all Heian beauties was Ono no Komachi, a lady-in-waiting in the imperial court. So beautiful, proud, and Ono-no-Komachi3passionate was she that she has never been forgotten. Her name has come down through the ages as Japan’s all-time femme fatale, and has been many a geisha and oiran’s model woman.

As is told in Noh plays and legend, with her silken raven tresses falling to the floor in cascades, a face like a blossom, and eyebrows painted as perfect crescent moons, she drove the noblemen of her day mad with desire. But she was not just a pretty face. She was brilliant, accomplished, powerful, and tough-minded, a woman of burning passions which she wrote about in waka poems that continue to be read and loved to this day.

Unlike the maidens of medieval Europe waiting passively for a knight in shining armor to come courting, however, Ono no Komachi herself burned with fiery passion. She would only yield to a man who could prove himself worthy of her, and she made a reputation for herself by posing great challenges for potential lovers.

For the most forlorn of all, a commander of the imperial guard named Fukakusa no Shii no Shosho, she devised the cruelest of ordeals: He was to come to her house for a hundred nights and sleep outside on a bench used to support the shafts of her chariot before she would even consider his proposal. After persevering for ninety-nine days and on the joyful day when he was to be rewarded for all his efforts, Captain Shosho suddenly died – from heartbreak, perhaps, or from exposure.

Ono-no-Komachi2For such hard-heartedness, Komachi suffered the cruelest punishment of all – the loss of her beauty. Instead of dying young, like Cleopatra or Helen of Troy and leaving a beautiful memory, she lived to be a hundred years old. And after the death of Captain Shosho, she was spurned and driven from court. In the end she died a tattered, crazed beggar woman.

Like the renowned cherry blossoms, beauty is all too fleeting. This is JidaiMatsuri_OnonoKomachiwhat gives Ono no Komachi’s story its poignancy. The beauty of women can drive men to distraction and to their deaths but in the end men get their revenge: such women die old and alone. Komachi’s tragic end made her all the more the perfect precursor of the geisha and the oiran, for like Ono no Komachi, they too came to be regarded with ambivalence. They were sirens, so beautiful that men could not resist them – yet to yield and fall in love with one was to court disaster.

RECIPE: 牛丼ぶり – Gyuu Donburi

You may often see family restaurants and fast food joints in Japan serving gyuu donburi, or gyuudon, but why not try making it for yourself?

Gyuudon is a form of donburi dish.  Don literally means “rice bowl”, buri is the act of putting something on top.  In other words, donburi is a rice bowl dish with something put on top of the rice.  And gyuudon is an extremely popular type of donburi in Japan. The gyuu in gyuudon means “beef”.

How to Make Gyuu Donburi

Ingredients (Makes 3)

  • 1 ½ cups Short Grain or Medium Grain White Rice
  • 1 ¼ cups Dashi
  • 2 tablespoons Sake (for cooking)
  • 3 tablespoons Mirin
  • 1 ½ tablespoons Sugar
  • 1 Medium Onion, Cut into thin wedges
  • 7 ounces Sirloin Beef, Cut into thin strips
  • 3 tablespoons Soy Sauce
  • 3 Eggs, Lightly beaten

Directions

  1. Rinse the rice.  Soak the rice in cold water for 30 minutes to an hour (not required, but it does make the rice taste better).
  2. Drain the rice’s soaking water and add back 1 ¾ cups of cold water.  Cook the rice in a rice cooker if available.  If not, cook in a heavy-bottomed pot and follow the instructions written on the rice package.
  3. Meanwhile, combine the dashi, sake, and mirin in a medium skillet, and bring the mixture to a boil over medium heat.
  4. Add the sugar, stir until it dissolves.  Reduce the heat to low, and cook for 5 minutes.
  5. Add the onion, and cook until it is soft, approximately 3-5 minutes.
  6. Add the beef, and cook for 2 minutes.
  7. Add the soy sauce and cook for 2-3 additional minutes.
  8. Pour the eggs over the beef and onion and cook, covered for 1-2 minutes.
  9. Divide the cooked rice among 3 individual large bowls and top with the beef, onion, and egg mixture.
  10. Pour a generous amount of the remaining cooking broth over each serving.  Serve the dish while hot and enjoy!

RECIPE: アンパン – Anpan

A personal favorite, anpan is a Japanese bread (pan) filled with sweet red bean paste (an).  It is particularly popular with young children due to the character “Anpanman”.

Anpanman

My version of anpan isn’t 100% authentic, as some of my native Japanese friends have described them as more “buttery” than the anpan they are used to.  Despite this, however, they have also said that it’s some of the best anpan they have ever had.

I’ve made my anpan this way over half a dozen times, and each time it has not failed to be a hit with friends and family.  Please give it a try!

How to Make Anpan

Ingredients (Makes 12)

  • 3 cups All-Purpose Flour
  • 2 teaspoons Yeast
  • 4 ½ tablespoons Sugar
  • 1 ½ Egg
  • 1 cup Water
  • 1 teaspoon Salt
  • 3 ½ tablespoons Butter
  • 1 can of Koshi-an (Smooth Red Bean Paste)

Directions

  1. Put the flour, yeast, sugar, and half the egg in a bowl. Add the water.
  2. Turn the mixture out onto a floured board and knead for about 15 minutes.
  3. Sprinkle in the salt and knead some more. Add the butter a little at a time, folding over to create layers. Knead another 15 minutes.
  4. Let rest for 50-60 minutes. At the end of the 50-60 minutes, poke with your finger into the middle of the dough. If it stays down, the dough is ready.
  5. Flatten dough to press out air, and cut into about 12 pieces. Roll into balls, and place under a towel for about 10 minutes.
  6. Flatten a ball of dough in the palm of your hands, place a small scoop of koshi-an in the center of the dough and then gather all sides and pinch them together in the middle. When sealed, roll gently between your palms to make it round and put the sealed side onto your baking sheet.
  7. Repeat until all the dough and koshi-an is used up.
  8. Leave under a towel for another 40 minutes. When finished, coat the top of each anpan with the remaining egg.
  9. Preheat your oven to 400 degrees Farenheit and bake for 8-12 minutes.
  10. These taste good hot or cool, but give them some time to cool a little out of the oven if serving while still warm because the red bean paste can get extremely hot and burn one’s mouth/tongue.

 

Sakura Cheesecake

photo 2

Last night in keeping with the season I made a sakura cheesecake in class today.  It’s actually 2 types of cheesecake; the first one is enclosed inside the second, and has pickled sakura flower petals mixed in along with some sakura liqueur (kind of strong, but very good!).  This cake also has NO FLOUR in it.  At all.  Just a spoonful of corn starch.

Personal Website and Blog of Jennifer M. Yoo