Kirjahaku

Since the inception of the noh drama six centuries ago, actors have resisted the notion that noh rests on natural talent alone. Correct performance, they claim, demands adherence to traditions. Yet what constitutes noh’s traditions and who can claim authority over them have been in dispute throughout its history. This book traces how definitions of noh, both as an art and as a profession, have changed over time. The author seeks to show that the definition of noh as an art is inseparable from its definition as a profession.The aim of this book is to describe how memories of the past become traditions, as well as the role of these traditions in the institutional development of the noh theater from its beginnings in the fourteenth century through the late twentieth century. It focuses on the development of the key traditions that constitute the “ethos of noh,” the ideology that empowered certain groups of actors at the expense of others, and how this ethos fostered noh’s professionalization—its growth from a loose occupation into a closed, regulated vocation. The author argues that the traditions that form the ethos of noh, such as those surrounding masks and manuscripts, are the key traits that define it as an art.

Sushi and sashimi are by now global sensations and have become perhaps the best-known of Japanese foods, but they are also the most widely misunderstood. Oishii: The History of Sushi reveals that sushi began as a fermented food with a sour taste, used as a means to preserve fish. This book, the first history of sushi in English, traces sushi’s development from China to Japan and then internationally, and its evolution from street food to high-class cuisine. Included are historical and original recipes that display the diversity of sushi and how to prepare it. An expert on Japanese food history, Eric C. Rath has written a must-read for understanding sushi’s past and how it became one of the world’s greatest cuisines.

Sake, Japan’s iconic rice-based alcoholic drink, has been central to Japanese culture for over 1,300 years. Traditionally made with rice, water and koji mould, it was consumed in early brewpubs and was vital to samurai rituals and festivals. Sake’s story includes homebrewers like clan matriarchs, ancient princes and modern political activists who defied laws to keep homebrewing alive. Temples refined sake-making techniques, laying the foundation for a thriving industry that became a major economic force for shoguns and the modern state. Kanpai is the first history of sake in English, exploring its evolution from homebrew to flavoured varieties, its cultural significance and global rise, including its growing popularity and production in North America and Europe. The book also shows how sake has shaped Japanese food, society and traditions.