Settai In English Dictionary

[Nickie Koskinen]

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Most of the partner ask you for Japanese traditional dishes. Personally my first meal to choose will be definitely sushi or sashimi which no other country can beat the soft and tender taste made with craftsmanship which is worth to be proud of.

Now, many Japanese, almost all of Japanese I met was using the word "Neta (ネタ)" as the fish part however, the Japanese encyclopedia and dictionary indicates that ( Tane ; タネ) is the official, formal wording while "Neta (ネタ)" is the "indecent" term of expressing of the fish part while I faced plenty of inner - troubling moments by knowing it is very rude to say anything "straight" in Japan culture.

We have learned from schools that language represents the major culture of the society and if a certain word is used by the majority, the correct, qualified term has to be changed to the widely used terms from another.

I would like to ask if there exists any National Language Association in Japan, what about changing the official wording to "Neta" instead of "Tane" rather than stating in an ambiguous manner as "Tane (Neta) - note : Neta is an indecent expression" like the right table.

Along the Shikoku pilgrimage trail (see previous post) my girlfriend and I encountered the long tradition of hospitality offered to pilgrims called o-settai. We passed sheds stocked with thermoses of tea and mattresses for resting, benches with notes inviting henro to sit and rest. During the 30-kilometer leg between the 12th and 13th temples, we came upon a tiny farm stand along the road with varieties of citrus and, interestingly, homemade konyaku offered for sale on the honor system -- drop your payment into a jar. As we were checking out the goods, the farmers, an elderly couple named Mr. and Mrs. Abe, appeared and invited us into their home as an act of o-settai. We gratefully accepted this honor.

Over tea and coffee for the next hour, Mr. and Mrs. Abe told us of their life story, how they fell in love in the ruins of post-World War Two Tokyo, got married over their parents' objections, and ran away for three years until their families accepted their union. They told us of their children and grandchildren (one entire family performs classical music together), and of the awesome array of crops they grow on their small plot: Japanese apricot, Japanese white peach, prunes, five kinds of citrus, three kinds of persimmon, bamboo shoots, shiitake and organic vegetables. As we spoke, Mrs. Abe brought out a plate of her pride and joy -- homemade konyaku.

What made it so good? Mr. Abe left for a moment and returned with a gnarly tuber bigger than a softball. "We grow this bulb then grate it by hand to make our konyaku," he explained. Commercial versions only use powdered yam. This fresh ingredient, combined with the handmade process, gives their konyaku its sublime flavor. "The best konyaku in Japan," Mr. Abe said proudly.

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