Tuesday, February 2, 2021

A singular quest: nine days on Chinese Hakka _ sketch

 A singular quest: hakkas and burakumin

 day one. 

We enter the fray with a quest on the Chinese Hakka.


 A first glimpse into the matter shows they belong to discriminated peoples in a way or another in China. We have not a iota of knowledge about any common ethnic lineage but we will try to delve into the similarities and differences.

 Luckily the website on the hakka was quite large, so we started to develop a rough idea. Some questions began to pop in my thoughts: can we find a definition for these folks?

 Is the Hakka group based on language, as it seems, or family origin (from the male line, obviously)? As I keep rereading some parts, mixing with local population was possible. To me, Han is a mixture of numerous tribes or ethnic groups that resided in East Asia. Intermingling along 2000 years is impossible to halt. day two. A fresh start. 

Learning about them took longer because i sopared a couple of hours between much work had to be done and time was running short. 

Days 2-3. 

Painstaking work. Cut and paste skills. I dedicated my work at following my inspiration at various websites. Much of the hakka references come through language input! Our google search day 5 goes through Taiwan. Webpages are more likely in English and not government controlled. We are lucky as results start to crop in. 

Books quoted: The History and Geography of Human Genes by L.L Cavalli-Sforza, P. Menozzi and A. Piazza (Princeton University Press, 1994) "The Languages of China" by S. Robert Ramsey (Princeton University Press, 1987) Guest People: Hakka Identity in China & Abroad by Constable, Nicole (Washington University Press Seattle 1995)

 hakka sources

  www.unescocat.org/cultmon/en/dossiers/hakka5.html www.asiawind.com/pub/forum/fhakka/.html www.chinalanguage.com/Language/Hakka/Survival/Grammar/intro.html http://www.geocities.com/Tokyo/Pagoda/3847/sapienti/hakorig.htm

http://www.asiawind.com/pub/forum/fhakka/mhonarc/msg00255.html http://home.i1.net/~alchu/hakka/toihak2.htm buraku sources: http://webdoc.gwdg.de/edoc/ia/eese/artic22/sawako/9_2002.html http://www.bookmice.net/darkchilde/japan/burak.html http://www.time.com/time/asia/news/printout/0,9788,104138,00.html

 This vast pool of information needed to be digested in the days to come. 

day four. 

Butting into the subject matter. A. Shadows and distortions. 


My surprise spurred when I read the following “Many Hakka know - although few non-Hakka do - that numerous prominent Chinese are Hakka, including China's paramount leader Deng Xiaoping, Taiwan's president Li Teng-hui, and former Singapore prime minister Li Kuan-yew.” At the end of the 1980’s a Hakka ethnic feeling began to show which arose in Taiwan and is now spreading to mainland China. 

Hakka dialect (language) is the thread that holds people together. Unlike the many ethnic groups classified by the Chinese government as 'minority nationalities', the Hakka are officially included as part of the Han Chinese majority. The Han label obscures Hakka identity in some ways. The characteristics of Hakka people are they all claim to be Chinese and there is no provincial difference to divide them. In their diaspora, they have set up roots in their new country of choice, some into their third or fourth generations. Those pioneers are called “Lao Fa Kiao” (Old Chinese Abroad). And their decendents see themselves as Chinese, because they have strong ties to their roots and bound by a common language. 

B. A true believers accounting job. A daunting task to have a clear-cut question in any census.  The hakka sources say about 35 million: 25 in mainland, 4 in Taiwan and 6 in the diaspora. Other sources offer higher quantities: About 7% of the 1.2 billion Chinese clearly state their Hakka origin or heritage and roughly 50 million to 75 million Hakkas all over the world. However, the actual number may be more as many Hakka Han who settled along the path of migration assimilate with the local people. The Hakka identity is gradually lost. 


C. Current geographic distribution. 

Hakkas distributed all over the world. The hakka gradually migrated and mixed. In China, Hakkas can be found in the provinces Kwangtung, Fukien, Kiangsi, Kwangsi, Hunan, Szechwan, Sikiang, Kweichow, and Hong Kong. Outside, Hakkas can be found in Malaysia, Singapore, Brunei, Thailand, Indonesia, Indo-China, Taiwan, Brazil, Trinidad, Surinam, Canada, USA, Holland, United Kingdom, France, Germany, and East-Africa. 

day five. 

The negative effects on real individuals. Zero Tolerance policies. 

A. The contemporary context 

Prejudice towards Hakka has been always close. 

By the mid-nineteenth century Hakka had emerged as a distinct linguistic and social group, and often clashed violently with Cantonese-speakers over land and other resources. They had a different evolution in the next 50 years. To compare, read this “The Hakka were called “guest people”when they began migrating into Yue-speaking territory, and the exotic name seems to have stuck quite simply because, until fairly recently, many Cantonese and Min mistakenly thought that the Hakka were not Chinese at all, but rather some kind of strange non-Han "barbarians" like the Tai or the Miao.” (quoting Robert Ramsey). 

Not all the groups called Hakka accept changes in their way of life. Comunism offered real chances of access to education and in the 80’s some research tried to prove old certainties. Isolation and backwardness comes from rural backgrounds. Urban settlements have proven a good way of levelling opportunities to Hakka in all there dwellings. 

B. A taste of history 111 years ago. Two personal stories. 

A Hakka Chinese immigrate. 

Zheng Ping-Yuan and Ping-Sheng were born in a little Hakka village in the district of Dong Guan, Guangdong Province, China; the year was 1858AD. Their parents were poor peasants who had no land of their own - instead they rented about an acre of land from the landlord in the village. By planting rice and some cash crops in the field they managed to escape starvation. The produce from the rented acre of land had to support a family of four, including the rent to the landlord. Life was a constant struggle for them, but somehow they managed to scrape through year after year. 

Ping-Sheng Ping-Yuan never had any formal education but they knew that life was tough, and as farmers, they could not rid themselves of the fate of poverty. But the time they were in their teens, the brothers had already begun helping their parents tilling the land; they disliked farming, but they were too young to anything else. 


day six. 

 "Hakka" in Hansii characters means "Guest People" literally. The name 'Hakka' is a word of Cantonese origin literally means 'guest' or 'stranger'. The spelling "Hakka" is derived from the pronunciation in Hakka dialect ( pronounced as "haagga" in Hakka and "kejia" in Mandarin). The term 'Hakka' or 'Hak Ga' comprises of two words, meaning, Hak='guest' and Ga='family'. 

The Hakka language is also referred to as Hak-fa, Hak-ka-wa, K'ak-wa, or Makkai-wa. How and why the name Hakka was adopted? He believes that the population pressure in original Hakka areas is the key. When Hakka tried to expand to other areas because population grew and conflict between Hakka and non-Hakka developed after they settled in non-Hakka areas. Hakka was used by other ethnic groups because they were essentially the “ guest “ people to the non-Hakka areas.

 In order to unify among themselves, the identity using the most commonly used name of " guest " (i.e. Hakka) developed. The name of Hakka started to appear in literature only after XVIIth century, at the same time of conflict between Hakka and non-Hakka began. In absence of a proper name to refer to themselves, groups tend to get together in their language: “Deutsch” means “the people” (where our Catalan translation “alemanys” goes back to IV century “alemannes” “=all men”), “euskera” means “those who speak our language”. Similarly, all those who are fortunate to still master the Hakka tongue would find a lot of "Tziga Ngin" (our own people) anywhere in China and abroad. B. Euphemisms for hatred utterances. In the 1920’s Cantonese were calling Hakka "barbarian" tribes. Cantonese even used the Hon character with "khien" (ch'yuan in Mandarin, dog next to the "Hak" character or called Hakka "ch'i", a Hon character with the "dog" sign in a clear derogative way. Other terms used in the past showed the specific non-friendly relationship with these outcasts. 


Day seven.

Bouncing back to Southeast China. Migration causes a poverty curse. 

A. Contrasting Western sources Western reference work was an early start.

 Encarta says: “term applied to a migratory people of southern China." The more I read they had been around for many centuries. Many moved to less populated areas because of the pressure of population growth. Most of them living in the farming community. And the CD-rom continued: “"They are thought to be descended from the Burmese or Thais or from the aboriginal inhabitants of northern China. The Hakka have always been persecuted by the natives of the regions in which they have settled." The New Encyclopedia Britannica said that "group of North Chinese who migrated to South China, especially Kwangtung and Fukien provinces, during the Southern Sung dynasty (1127-1279), when North China was occupied by Inner Asian tribesmen." Some modern biological studies (see Cavallo Sforza’s book) indicated Hakka are primarily southern Mongoloid groups not northern groups as all the genetic trees and maps demonstrate that Southern Chinese is distant from Northern Chinese. 

B. On the move Tradition goes back at five migrations. But the record of the first two stages probably are merely "legendary". It is also possible the people that really migrated from northern and central China are really small in number. Before the Five-Dynasty, there was almost no record in history about the activities in Hakka areas. After Sung dynasty, more literature regarding current Hakka area can be found. Professor Fong called "Era the Hakka Stepping into History". Hakka systematically migrated for the 3rd time to further south, west and other areas began in Ming dynasty (1368-1644). 

The 4th migration (1700-1800) was not due to the war. This migration is more recent and is much better documented. For example, at the beginning of Ching dynasty, Hakka people started to move to Sichuan. This migration was secondary to the pressure of population increase. The areas where Hakka inhabited were primarily mountainous areas and very few farming land are available. Hakka started to move to areas with less population. Sichon (Sichuan) was less populated because of revolts at the end of Ming dynasty. Some moved to Hunan and Kongsi provinces. 

Some started also to migrate to Taiwan. For the record, the only state that the Hakka people ever possessed was the Lan Fang Republic. Kwangtung Hakkas briefly established a Hakka state in Western Kalimantan in 1777 and lasted until 1884. The first of ten presidents was Low Lan Pak, a Meixian Hakka. In 1884 the Dutch attacked the republic and after 4 years of battle the Hakkas were defeated and fled to Sumatra. From there they moved to Kuala Lumpur and Singapore where they contributed significantly to the establishment of the state of Singapore. The 5th migration of Hakka from eastern Kuangtung to other parts of Kuangtung and Kongsi provinces. Migration to Taiwan, other parts of Asia, Pacific islands, central America and Africa became more and more common. Many Hakka communities were established in those areas. 

Researchers try to find answers to some questions raised: how history is used to create a sense of Hakka Chinese identity within the Hakka diaspora? how Hakka identity is linked with social class and economic factors; how strong Hakka presence has influenced culture in Malaysia. day twelve. Folk-lore does not rhyme with wisdom. Colourful images and stereotypes of the Hakka abound in folklore, popular literature, and tourist brochures, as well as in academic and missionary writings. To rescue Hakka culture from simple folksiness or from becoming a mere tourist attraction (as in the case of the tulous), what is needed is coordinated, ambitious action which, especially in mainland China, is still a long way away. How Hakka gender roles and communal egalitarian values have shaped Hakka culture. Peculiar dwellings mainly due to group defence reasons; and women free from menial jobs inside the house, agriculture painful work model some special characteristics. 


day eight.

 Hakka identitykit. A. On the Hakka language. For no matter what the ethnic origin of the Hakka, the group is linguistically Southern Chinese. The Hakka dialects are historically allied to the other Southern dialects around them. The have some unmistakably Northern features, but they are actually not much more like Mandarin than Cantonese is. 

Hakka is one dialect of the Chinese language. It has approximately thirty-three million speakers world wide. However, there are sub-dialects of Hakka. This is due to the geographical distribution and local influences on its speakers. The Moi Yen (Meixian) dialect is considered to be the standard dialect. Meixian is a city in the northeastern region of Guandong Province in China. Other sub-dialects of Hakka differ tonally and phonetically. Professor Chen argues that “the only real unique part about Hakka is the language. If the Hakka migrated to a new area and Hakka language transplanted to the new areas successfully then all population there became Hakka. If the Hakka language is not established in the new area, then immigrants disappeared and adopted the new identity of the ethnic group of other language. But keep in mind that the origin of dialect or language groups are mostly emotional and political rather than logical and scientific. Urdu-Hindu and lately Serbo-Croatian are good examples. The two "languages" are almost mutually intelligible, but the speakers claim that they are different languages which can distinguish both groups. Danish, Norwegian and Swedish are also very similar in phonology, vocabulary and grammar. On the other hand, the Hainan dialect, Chaozhou dialect, Taiwan dialect and Southern Fujian dialects are grouped together as a "Minnan" dialect, but when a Xiamener goes to Haikou in Hainan and speaks his mother tongue, he is in a much worse position than a Cantonese going to Meixian. Therefore, don't view the dialect difference as "scientific" as genetics, and it is far more than an issue of "pure" linguistics. 

day nine.

B. Hakka identity bonds. Half truths and other white lies. The Hakka identify themselves as Northern Chinese and no doubt this gives extra bonus at group pride (old dynasties were all from north, Huang-ho river and surrounding, weren’t they? Hakka scholars claimed Hakka were originally from northern China whose ancestors migrated by stages to southern China because their "homeland" was occupied by "barbarian" tribes. They claimed the Hakka was the most authentic Han. But the interlocking migration pattern between Hakka and non-Hakka repeated again and again in both directions as professor Chen states. History shows that they were open to their new society.

 Christianity has been incorporated into Hakka identity in Hong Kong; Hakka identity has experienced a reawakening in Taiwan during the 1980s and early 1990s, and was of relevance in the Chinese communist revolution and continues to be important in contemporary China. Hakkas tend to be perceived by other Chinese as standoffish, clannish, frugal, determined, and almost dour people. One reason for the perceived Hakka standoffishness is they probably were standoffish –as one Hakka wrote on the net. Many Hakkas have a pride in their culture which arises from the fact that they migrated from the North i.e. the 'cradle of Chinese civilisation' and therefore perceive themselves to be culturally superior to the 'Southern yokels' they settled amongst. The North-South divide in China is no different from the North-South divide in Europe (also Italy!), India or the US. To end with, we quote Nicole Constable words: “But despite the obvious importance and distinctiveness of the Hakka, until now no detailed, comparative analysis of the meaning of Hakka identity has been published.” day fifteen.

 Prospectives (dark and bright).

 

The first Asiawind Hakka Forum started on September 2, 1996, and was later replaced by a new forum format on Jan 12, 2001. The forum has facilitated the Toronto Hakka Conference 2000, which was the first international Hakka conference held in N. America with the participation of more than 300 friends. Asiawind's forum links Hakkas from all over the world to reminisce their hometown lives in China and away from China. I am glad that such a small corner of the Internet has brought so much joy and meaning to all participating. Since the mid 80’s progress in Taiwan has been slow but steady, with the emergence of communications media and an incipient normalisation in the teaching of the Hakka language in state schools, political representation, the birth of cultural associations, etc. A reaction has also taken place on the mainland and Hakka studies have reached some universities in Kwangtung province.

Tuesday, November 20, 2018

A list poem in Burmese


A LIST  - Chesterton  in  burmese

          သူငယ္ခ်င္းစာရင္း

ကၽြန္ေတာ္သိေသာ သူငယ္ခ်င္းတစ္ေယာက္၊ သူဟာထက္ျမက္တဲ့ လူေကာင္းလူမြန္တစ္ေယာက္၊ သူ()ဟာကမ႓ာေပၚမွာ အေကာင္းဆံုးတစ္ေယာက္...
ကၽြန္ေတာ္သိေသာ ေနာက္သူငယ္ခ်င္းတစ္ေယာက္၊ သူဟာထက္ျမက္ၿပီး ထိရွလြယ္သူတစ္ေယာက္၊ သူဟာကမ႓ာေျမေပၚက အေကာင္းဆံုး သူငယ္ခ်င္းဆိုတာ ျငင္းပယ္သူမရွိေလာက္...
            ကၽြန္ေတာ့္သူငယ္ခ်င္း အျခားတစ္ေယာက္၊ တိတ္ဆိတ္စြာေနတတ္သေလာက္ ႏွစ္လိုဖြယ္ေကာင္းသူတစ္ေယာက္၊ သူကၽြန္ေတာ့္အေပၚ ေကာင္းမြန္ပံုကို မွီမယ့္သူမရွိေလာက္...
ကၽြန္ေတာ္သိေသာ ေနာက္သူငယ္ခ်င္းတစ္ေယာက္၊ ထူျခားတဲ့သြင္ျပင္နဲ႔ လွ်ိဳ႕ဝွက္တတ္သူတစ္ေယာက္၊ သူ()သည္သာအေကာင္းဆံုးသူငယ္ခ်င္းတစ္ေယာက္...
ကၽြန္ေတာ္သိကၽြမ္းေနျပန္ေသးတဲ့ ေနာက္တစ္ေယာက္၊ သူ()...ခံစားလြယ္ၿပီး ရည္မွန္းခ်က္ႀကီးသူတစ္ေယာက္၊ သူ()သည္သာ အားလံုးထက္ပိုမိုေကာင္းမြန္သူတစ္ေယာက္...
ကၽြန္ေတာ္သိေသာ ေနာက္တစ္ေယာက္၊ ငယ္ရြယ္ၿပီး ျဖတ္လတ္သူတစ္ေယာက္၊ သူငယ္ခ်င္းေတြအားလံုးထဲ အခ်စ္ရဆံုးတစ္ေယာက္... ကၽြန္ေတာ့္ဒီထက္မက
မ်ားစြာေသာသူငယ္ခ်င္းမ်ား၊ သူတို႔ေတြလဲ သူတို႔နည္းတူ တူညီေနခဲ့။

Transliteration

suu ngay hk ng hcar rang
k yan aytar siaysar suu ngay hk ng tahc ayyark , suuhar htak ya maktae luuay karng luu myan tahc ayyark , suu( m) har k m aray p mwar aay karng sanu tahc ayyark... 
k
yan aytar siaysar aynark suu ngay hk ng tahc ayyark , suuhar htak ya mak pee hti rw lyay suu tahc ayyark , suuhar k m aray ya may p k aay karng sanu suu ngay hk ng sotar ya ngang pay suu m rwiay lark... 
k
yan aytar suu ngay hk ng aya hkarr tahc ayyark , tit sit hcyaaray n tat say lark w hc lo hpyay aykarng suu tahc ayyark , suu k yan aytar aay p aykarng myan panuko mwe m y suu m rwiay lark...

k yan aytar siaysar aynark suu ngay hk ng tahc ayyark , htuu ya hkarr tae syang ya pang nell lw i wwk tat suu tahc ayyark , suu( m) sany sar aay karng sanu suu ngay hk ng tahc ayyark... 
k
yan aytar si k yam aynya pan aystae aynark tahc ayyark , suu( m)... hkanhcarr lyay pee rany mwn hk k kee suu tahc ayyark , suu( m) sanysar aarr lanu htak po moay karng myan suu tahc ayyark...
k yan aytar siaysar aynark tahc ayyark , ngay ryay pee ya hpat lat suu tahc ayyark , suu ngay hk ng aytya aarr lanuhtell aahk hc r sanu tahc ayyark... k yan aytar de htak mak 
m arr hcyaaray sar suu ngay hk ng m arr , suuto
aytyalell suuto nanytuu tuu nyeay n hkae .

Here is one version. It is from Thi’s nephew.

Wednesday, November 16, 2011

Alimentacio i cultura - 9 receptes: Yudôfu, Mochi, Dimsum

Alimentacio i cultura   
9 receptes

1) Yudôfu: Plat d’hivern en el que s’escalfen cubs grans de tofu en aigua ..
2) Bibimbap (arròs al vapor amb  vegetals).
3) Mochi. Es bull l’arròs amb gluten en un recipient i s’aixafa fins fer una pasta amb la que es fan els pastissos.
4) Pollastre amb ametlles i gingebre: (annex recepta)
5) Sopa de miso:
6) Juk:  S’elabora amb diferents grans.
7) Dimsum:
8) Tempura:
9) Chajangmyeon: 

Plat 1) Yudôfu: 
Plat d’hivern en el que s’escalfen cubs grans de tofu en aigua amb konbu (varietat d’alga), i després es mullen en una salsa calenta a base de soja, i es mengen amb yakumi (herbes i espècies utilitzades com a condiment), katsuobushi (bonítol dessecat, fumat i curat amb bolets) en virutes i la part verda de cebes tallades molt fines.
a)  Localització (país o regió d’on és més característic el plat)
Yudôfu is one of the well-known Japanese dishes Those from Kyoto are celebrated nationwide by its ‘silkwise texture’.
Cultural note: Yudofu' served at Nanzenji Temple is probably the most famous. For the Kyotoite, 'Yudofu' had historically been something that was employed to make fun of 'Bando Musha' (barbarian worriors from eastern Japan) who had invaded this venerable city. Watching those rude people appreciate 'Yudofu,' Kyotoites used to make fun of them behind their backs, saying, "They say 'Yudofu' is delicious. What kind of palate do they have? They don't know what they're doing."
b)  ¿de quina cuina es tracta? ¿característiques d’aquesta cuina?
It’s been a traditional Zen vegetarianism Shojin ryôri especialty. This cuisine entered Japan with Chinese Buddhist monks. Lately it has been the base of modern high cuisine (kaiseki- ryôri).
Yudofu, a simple nabe dish of tofu cubes simmering in hot water, evolved around this period. It’s a perfect dish for autumn or winter and it is said that it tastes best when scooped up at the moment it floats up to the soup surface.
They come down to the Japanese of harmony and wholeness. They have to use 5 cooking techniques and display the 5 colors and offer the 5 tastes.

Clean the fish (dried kelp, konbu) with wet towel or perhaps you have it in soup stock (dashi - but sometimes dried bonito or sardines) and not with running water. Put the konbu and water in a donabe ceramic pot and leave it for a few hours. Get the soy sauce in a pot and heat to make dipping sauce. Pour the dipping sauce into individual bowls, and that is interesting.

c)   Ingredients: el tofu. Explica
Tofu is also known as soybean curd (alternative words: Toufu, Toofu, Bean curd, Touhu). Soybeans are soaked for 20 hours. Then the beans are ground, mixed with water, and boiled for twenty minutes. The soybean milk is strained and filtered to separate solid part (okara) and liquid one (tounyu). Then a traditionally saltwater by-product (nigari) is added to the milk to make it clump together. This clump is called a curd. The curd is cut into blocks and used in many ways as a very nutritious and tasty food. Tofu is easy to digest and is presented in any shape, nmost common the rectangular shape and can be grilled, soaked and fried. 
The best account on history of the product I have found is :
http://www.fengshuitours.com/SFC/NFsoyfoods361.asp

 

d)  estris, normes a taula  (estris utilitzats per a preparar i/o per a consumir el plat, normes a taula del lloc d’on és originari e plat)
You will need two bowls and a spoon and a pair of choptsticks. Pour the dipping sauce into individual bowls. Add some topping in the bowl and eat boiled tofu, dipping in the sauce .
By the Edo period (1840–1867) the communal one-pot meal derived into the small, individual nabe. In a sense, this small pot allowed to each person to cook following their own taste heating the soup in the portable brazier (hibachi) which led to a rich diversity in nabe cuisine.

Ref. Flavours of Korea: With Stories and Recipes from a Korean Grandmother's Kitchen

Millon, M & Millon K. Andrea Deutsch publishers

Plat 2) Bibimbap (arròs al vapor amb  vegetals). 

Els ingredients són arròs, brot de soja, diferents verdures, gochujang i oli de sèsam. És un plat que barreja l’arròs i diversos tipus de vegetals, visualment atractiu.

a -Localització (país o regió d’on és més característic el plat)
Bibimbap  is a good representative of the Chosun Dynasty, and its name is made of bap (boiled rice) and bibim. The dish name stands for 비빔밥 (literally meaning mixed rice or mixed meal)
The area where it is a representative meal is Northern Jeolla, the best ones reportedly prepared in the town of Suchang  
b-aquest plat il·lustra una manera de “pensar” l’alimentació. Explica
They come down to the Chinese principles of harmony and balance. They have to display the 5 colors and 5 tastes. (see d-section below to lay out)
c-ingredients gochu (or Kochu) & gochujang  : crucial ingredients in Korean cooking.
The gochu is the red pepper –incidentally two language related items: The pungent, red, podlike fruit of any of several cultivars of the pepper plants, Capsicum frutescens and C. annum. is named after the Quechua chin (cold), tchili (snow), or chilli (where the land ends). And secondly, besides the geumjul reference in our uoc modules about the male identity, gochu stand also as the Korean nickname for penises (due to shape), highly appreciated in son’s following a Confucian attitude to male boys (you hear the locals say ‘gochu, gochu’, with an erected finger, pointed at the little boys).
And gochujang  which  is a fermented paste made from soybeans, glutinous rice, malt, and red chili. It is associated to the healthy properties with its C vitamin.   
To make seasoned red pepper paste, combine 4 tablespoons of red pepper paste, 1 tablespoon of sugar, 1 tablespoon of sesame seeds and 2 teaspoons of sesame oil, and then mix well.

d-estris, normes a taula
This dish comes in two ways: a large bowl with rice on the bottom and the other ingredients placed on top, or just the ingredients in the bowl and a separate bowl of rice. Mix all the ingredients together then use your spoon to eat. A bowl of light soup is also served.
Most restaurants prepare the dish with a big scoop of gochujang and red pepper paste placed with the vegetables (get them displayed on the side if you do not like the taste much!).

The display of foods is a set pattern: the rice goes to the left side (with a small bowl with soy sauce) and the soup goes on the right one (plus the chojang). Then you will use the Korean spoon for the former and the chopsticks for the rest.
At the Korean table, each person is served an individual serving of rice and soup (guk); while several side and main dishes are arranged for everyone to share.
Though people do not need to finish all the shared food that was provided, it is customary to finish one's individual portion of rice. Accordingly, it is usually perfectly acceptable to ask for refills on any of the side dishes, since all traditional Korean restaurants are, in this sense, "all you can eat."


Plat 3) Mochi. 
Es bull l’arròs amb gluten en un recipient i s’aixafa fins fer una pasta amb la que es fan els pastissos. Es mengen així mateix mentre són tous, i quan s’endureixen es torren i se serveixen de moltes maneres,  com per exemple amb nori (varietat d’alga),  o salsa de soja.
a)  Localització (país o regió d’on és més característic el plat)
In both areas: eastern and western Japan

b)  el mochi s’integra en una sopa, característica d’un àpat tradicional molt assenyalat ¿quin? Descriu  i explica aquest àpat
Ozoni is a mochi soup cooked with vegetables and other foods. The ingredients may vary according to various regions in Japan , but the essential mochi is always present. Ozoni is partaken by practically every Japanese as the first meal of the Oshogatsu (new year), as it is considered “necessary" for the insuring of a happy new year to come.
The word zoni is written as two characters: zo means "this and that," and ni means "boiled." So zoni literally means "various ingredients boiled together." Each region has its own recipe, but in every case, the ingredients have high nutritional content and are easy to digest.
In western Japan, small round pieces of mochi are cooked by boiling, then they are placed in the soup bowls and the soup is poured on top. The ingredients are generally greens, chicken, and large peeled taro that are served whole or cut into round slices.
In Kyoto, Osaka and surrounding areas, the soup generally has a white miso base. Almost all recipes in eastern Japan use rectangular pieces of mochi grilled until they are lightly browned. Most recipes include a leafy vegetable such as komatsuna, chicken, and kamaboko (fish paste cake). You may cook them separately, because otherwise the bitter taste of the vegetables blends with the stock, and the meat or fish leaves a distinctive odor in the soup. If you use chicken, slice it thin, sprinkle lightly with potato starch, and then dip in boiling water for a moment. This will keep the taste inside and make the soup clear and flavored with soy sauce and salt.

c)  cita una altres celebracions on el mochi ocupi un lloc destacat
For instance in the 11 January, Kagami Biraki (the spirit of the rice) or the Spring feasts in the Hishi Mochi with the diamond-shape cakes, or the spring blossoming of the sherry trees, the Sakura mochi with the sherry-shape leaves.

d)  dimensió simbòlica del  mochi
The ozoni will bring strength and prosperity inb the year to come. In the shape of a mirror kagami mochi, the mochi with dai dai (bitter orange) it represents the longevity.
Cultural note: This culinary tradition apparently began around the mid-1400s, when mochi offered to the gods and Buddha on New Year's Eve (Omisoka, now December 31), was eaten in a soup with other ingredients on the morning of New Year's Day (Gantan, now January 1).


4) Pollastre amb ametlles i gingebre: (annex recepta)
a)   localització (país o regió d’on és més característic el plat)
In the end the scarse information goes to some Southern tastes: the two I record are Szechuanese (Szechuan Chicken: sliced chicken breast cooked with fresh ginger & scallions in hot pepper sauce  > where we have two types of meat here) & Cantonese.
The important bit being the flavoury sauce with the ginger as a compound of the sauce with also garlic – a strong taste indeed-, and the roasted almonds in  a brown ginger garlic sauce. It looks as if the meat is marinated to be properly fried in the wok.
Wor su gai (o Warr Shu Gai) being the Chinese name for ‘Almond Boneless Chicken’ – an especiality that has been well established in the Diaspora (I’ve got somewhere written that was origineated in Detroit!)
Cultural maze: This recipe has been a kind of mystery. Some arcane links pointed out to some Mongolian accents, but lately I read that In history Mongoliand didn’t cook poultry.

b)   el wok. Explica
Among the different cooking tools, we ponder the central presence of the wok due to its shape: a smooth curved surface. First, stewing the food (liquid evaporates very fast) and second the even distribution of heat allows stir-frying the small pices at different timings to perfection. Both point out to a tremendous saving of fuel. The Chinese word being ‘kuo’.

c)    ingredients: salsa de soja. Explica
The simplicity of this ordinary item is not alwasys well understood. Firs, we deal with its nutritional value: - two pounds of soy flour contains approximately the same amount of protein as five pounds of meat (that is, a healthy and inexpensive source of protein). Although it’s a reference in all the eastern region, we can say than China is the paramount region for soy sauce. Originally a salty paste, eventually this developed into two separate products: the liquid soy sauce and miso. From Japan sources we leant the natural method: It takes one year to be pressed to extract the liquid part. In old times, man having preferred rather fish sauce, the usage of soy sauce has become more popular since Muromachi period. The main center of the fabrication is in Chiba prefecture for Kanto style (thick shoyu) while Hyogo prefecture makes Kansai style (thin shoyu). Now I quote:
Today, properly prepared soy sauce is made from soybeans that are mixed with roasted grain (usually wheat, rice, or barley) and fermented for several months. Once the aging process is completed the mixture is strained and bottled. By contrast, synthetically manufactured soys are produced in a matter of days through a hydrolytic reaction and seasoned with corn syrup, caramel coloring, salt and water. They lack the savory flavor of naturally brewed soy and often have a metallic taste.

d)   estris, normes a taula (estris utilitzats per a preparar i/o per a consumir el plat, normes a taula pròpies del lloc d’on és originari
All the ingredients are displayed with its colourful bowls and chopsticks. It’s important to be served lukewarm,
For a quick overview on the differences betwen Kansai and Kanto flavors (3 pages) see: http://www.kippo.or.jp/culture_e/syoku/interview/interview.html



5) Sopa de miso: Aquesta sopa és un dels elements que composen un àpat determinat, que originàriament era vegetarià, però avui dia pot incloure també carn i peix. Aquest àpat està dividit en tres parts. Primer s’ofereix a cada convidat una capsa o safata amb tres plats diferents de verdures, acompanyades d’arròs blanc i sopa de miso.
a)  Localització (país o regió d’on és més característic el plat)
Preferences for one type of miso or another are typically linked to regional identity:
The inhabitants of the southwest provinces of Honshu taste memories are likely to include a steaming bowl of breakfast soup seasoned with winy, caramel-colored, mugi (barley) miso. Those born in Nagoya are probably immersed in recollections of deep, burnished brown Hatcho miso soup afloat with silky cubes of tofu. Natives of Shikoku and the Kansai region, particularly those who grew up in Kyoto and Nara, are no doubt thinking fondly of miso zoni, the New Year's rice taffy porridge that is thickened with pale, creamy-sweet Saikyo miso. Miso soup was originated in Muromachi period, but miso was already eaten in Kamakura period.

b)  ¿de quin àpat es tracta?  Dimensió simbòlica, “sentit” i estructura d’aquest àpat.
The most popular soup in Japan is miso soup. Miso soup is seasoned by miso, which is a salty condiment used often in Japanese cooking. Miso is made from a mixture of soybeans, malted rice, and salt. It takes about 10 months to a year for the mixture to be ready for use.  The basic steps are the following:
·       Prepare Dashi soup stock in a pan and bring to boil. Dashi becomes the base of many Japanese dishes. There are different kinds of dashi. It can be made from konbu (dried kelp), katsuo-bushi (dried bonito flakes), niboshi (dried small sardines), or hoshi-shiitake (dried shiitake mushrooms). The first and the last ones are known as good vegetarian stocks.
·       Add hard ingredients and cook until softened.
·       Put the miso paste in a small bowl and take some dashi soup from the pan and pour over the miso to moisten.
·       Add the miso to the pan and stir gently.
·       Add soft ingredients (such as tofu) and green vegetables and cook for a short time.
·       Turn off the heat before the soup boils.
The soup is served on a board with the three vegetable bowls, white rice and the miso soup.
Nowadays, it’s served as a popular breakfast or as a fastfood with local hanbagu (Japanese hamburger). (UOC matrials unit VI)

c)   Ingredients: el miso. Explica
Miso corresponds to the fermented soja, that comes from the Japanese pronunciation of the Korean word meju
There are many types of miso from different regions in Japan. The color can be darker or lighter, and the taste can be sweeter or saltier. The most common kinds of miso are shiro (white) miso and aka (red) miso. The white varieties aren't really white, but are light yellow and have a sweet taste. The red varieties are dark brown and are salty. Shinsyu miso, which is light brown, is also commonly used.





6) Juk:  S’elabora amb diferents grans. S’afegeix de 6 a 7 vegades aigua de la quantitat de gra i es deixa bullir durant molta estona. Existeixen  moltes varietats de juk, com el juk de pinyons, el juk de sèsam, juk de soja, juk de carabassa...

a)  localització (país o regió d’on és més característic el plat)

Even in Choson Dynasty era of Korean peninsula, 'Juk' porridges along with boiled rice had been wide spread indeed. In China, where it's also known as jook or juk, a gruel of boiled rice and water, serves as a background for a host of other foods. In Thailand this dish is known as khao tom gung.

b)  ¿quotidià o festiu?
It is a common dish eaten by anyone at breakfast time but there are the extraordinary ones: abalone Juk being the most notorius.
The Juk porridges were mainly served in place of breakfasts of the staple foods.
A special one is Tarak Juk, for which rice would be sodden in water, they ground it with a millstone and boiled, and then they added milk to prepare the Juk porridge ('Tarak is a Korean archaic word for milk). This Juk porridge is similar to the cream of wheat among cereals in the Western world.

c)   ¿propietats atribuïdes?
Sometimes a delicacy, sometimes a restorative. Pine nuts, red beans, pumpkin, abalone, ginseng, chicken, vegetables, mushrooms and bean sprouts are the most popular ingredients. And some fulfill several roles concurrently.

When someone has to recover from an illness, he or she requires highly nutritional intake such as 'Juk' porridges as they are easily digested and heighten the nutrition.  Some examples would be ginseng-chicken Juk, for a student preparing for an examination and children requiring high nutrition as well as for the old and the weak; or the pine nut Juk porridge which helps regain strength and appetite. Other than that, people frequently use the mung bean 'Juk' as a healing diet for its effect on lowering body's fever; Abalone Juk porridge is a superb food for those who are pregnant, obese, suffering from hepatic cirrhosis and hepatitis.











7) Dimsum: main source: http://en.wikipedia.org/wiki/Dim_sum

a)  localització (país o regió d’on és més característic el plat)
Many South-eastern Chinese restaurants start serving very early in the morning at around 6 am. It is a tradition for the elderly to gather to eat dim sum after morning exercises, often enjoying the morning newspapers.
This eating tradition originated in China hundreds of years ago. It is said to have started along the Silk Road where farmers, laborers and travelers often stopped at roadside teahouses to have afternoon tea, regain sustenance and relax, an olden days version of the local neighborhood bar. In the third century AD, Hua To, a highly respected Imperial physician, advised that eating food while drinking tea would cause excessive weight gain. But the Cantonese in southern China disregarded that advice and turned the quiet and unexciting teahouse into a loud and lively eating experience, which is also how the term "yum cha" (to drink tea) became synonymous with consuming dim sum. Since the 10th century, about 2000 different varieties of dim sum have been created, with up to 100 kinds offered on any given day in the larger restaurants. Though dim sum is a Cantonese word, the idea of a wide variety of small dishes for lunch also holds for other regions of China. Therefore, the terms "Northern dian xin" or "Shanghai dian xing" have come into use.
In some countries, such as Britain and Australia, the term "dim sum" (or more commonly "dim sim") is incorrectly used to refer specifically to Chinese-style dumplings, either steamed or deep-fried. They are often available at snack bars, even those with no other eastern food on the menu.
b)  ¿en què consisteix?
Dim sum 點心 (Cantonese: tɪm²sɐ, Mandarí: diǎnxīn;  literally dot heart or order heart, meaning order to one's heart's content; also commonly translated as touch the heart, dotted heart, or snack). It is usually a light meal, eaten sometime from morning-to-early afternoon with family or friends.
For many southerners in China, yum cha is treated as a weekend family day. Consistent with this tradition, dim sum restaurants typically only serve dim sum until the afternoon. Nowadays, various dim sum items are sold in a takeaway manner for students and office workers' on the go.




8) Tempura:

a)  localització
It has become a Japanese speciality. At this point I found some ‘authoritative forum’ which stated that: “There is no clear definition of Kanto or Kansai. Generally speaking, Kanto includes Tokyo, Kanagawa, Chiba, Saitama, Gunma, Ibaraki, and Tochigi, while Kansai includes Osaka, Kyoto, Hyogo, Shiga, Nara, and Wakayama.The point is that the center of Kanto is Tokyo and that of Kansai is Osaka.”
Kanto vs. Kansai, Differences in food culture http://forums.egullet.org/index.php?showtopic=55376
The deep fried fish paste patties that go into oden are called tempura in Kansai and ‘—ten? (the ‘—‘ being the name of whatever is inside, ie gobo-ten) in Kanto.

b)  ¿en què consisteix?
This dish consists of some batter-dipped, deep-fried pieces of fish, seafood or vegetables. Tempura, which is usually accompanied by soy sauce, can be served as an Hors D'oeuvre, first course or entrée with a dipping sauce and daikon.

c)    Orígens i evolució
This dish dates from the mid-16th century, whenPortuguese and Spanish culture was first introduced to Japan Tempura comes from the the Portuguese 'tempero'/ Spanish ‘témpora’ a time of fast in Christian belief so that the missionaries had to eat fish. To learn more we can reaad this:
On Catholic holy days, when consumption of red meat was forbidden, the Portuguese traders ate deep-fried shrimp. Because holy days came four times a year, they were referred to in Latin as "Quattuor Tempora".
The Japanese adapted the Portuguese recipe for frying foods and perfected it through the centuries. The Latin word for ‘time’ became the Japanese word "tempura", meaning fried shrimp.  (source> http://allearsnet.com/menu/men_teml.htm)

It was seasoned, spiced, and from there stems the origin. Tempura can be served with a side bowl of rice and soup or on a bowl of rice (tendon) or noodles (tempura udon, tempura soba).

Cultural note: The word has been recorded as テンプラ in the hiragana syllabary, the one used for native words. The Nihon Kokugo Daijiten (Shogakukan) lists ‘tempura’ (te-n-pu-ra) in katakana as correspondent to a foreign portuguese loanword.

d)  ¿quotidià/festiu, elit/popular?
Tempura, which is usually accompanied by soy sauce, can be served as an hors d’oeuvre, first course or entrée.
In Japan, eateries specializing in tempura are called "Tempura-ya" and range from inexpensive fast food outlets to highly revered and very expensive five-star restaurants. Many restaurants offer tempura as part of a set meal or a bento (lunch box).
Tempura is also used in combination with other foods. When served over buckwheat noodles, it is called tennsoba. Tenzaru (天笊), which is tempura atop a mound of cold buckwheat noodles, is perfect during Japan's rainy season or summer. Tempura is also served as a donburi dish where tempura shrimp and vegetables are served over steamed rice in a bowl.


9) Chajangmyeon:
a)  localització
The spelling gives the clear hint of being a Korean word, but the Google searches were not fruitful. Chajangmyeon/ Jja Jang Myeong/Ja Jang Myeong
The birthplace of Chajangmyeon is Gonghwachun, which became famous of this  specialty and spread by other Chinese eateries. Nowasays can be eaten anywhere along the north of China and Korea, and the diaspora restaurants abroad.
The current Korean version of Ja Jang Myeong is much sweeter than the Chinese version (which is quite bitter). The taste can be enhanced with a mixiture of one-year-old soybean paste and a fresh one. Some places offers big lump and strips of the materials in chajangmyeon which make it easy to pick up with chopsticks.
   b) ¿actual/tradicional?
The Chinese migrants had such a nice business during the First World War making the street 'home of Chinese food'.
The birth of Chajangmyeon, the favorite of Koreans, is rather humble. The Chinese gathered in the street after the Korean port opening, so did Chinese restaurants. They invented a cheap and simple dish for the harbor labor, Chajangmyeon, noodles with fried soybean paste.
But a current change occurred in Korea lately.

c)   ¿dimensió simbòlica?
Jja-jang myeon (짜장면), Korean-Chinese noodles with black bean sauce (hence the name) are eaten on ‘Black Day’.
On April 14 in South Korea there is an informal tradition for single people to get together and eat noodles with black bean sauce to celebrate Black Day. This day interplays with two other 14 days, White Day and Valentine’s Day, as Sarah Phelan wrote:
Feb. 14 in Korea is the day girls give chocolate to the guys--including male co-workers, friends and love interests. In other words, the number of chocolates a man receives reflects his popularity, or lack of it. Ouch. The guys get their turn a month later on March 14, which is called White Day, because the men are expected to give white gifts of chocolates, candy, marshmallows or cookies to the girls they fancy. Unlike the women, the men do not have to give presents to other women, such as their mothers, in their lives, nor are they required to give gifts to the women whom they're not interested in. Double ouch.
All of which brings us to the very goth-sounding Black Day, which takes place April 14, when singles who got totally left out of the chocolate-candy-gift-exchange-comparison frenzy get together at a Chinese restaurant to eat "black noodles" (noodles in a black bean sauce) and drink, all the while bitching about how it sucks to be without a mate, not to mention chocolate.  Found at  http://www.metroactive.com/papers/cruz/02.11.04/black-day-0407.html
The idea is that those who didn't give or receive gifts on previous 14  days, can get together and eat Jja-jang myeon to accept their unwanted singledom!