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Miso Soup Traditions

Domestic Life in the Colonies in the 17th Century

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Miso Soup Traditions

Sunday, May 24th, 2009

I recently posted a recipe for miso soup that Ayako Egawa from Japan helped me with.  When she saw the photo of the bowls and spoons I used to serve it with, she made this comment: "It is interesting you use a spoon for Miso soup, because we use chopsticks for it. And we usually put it in a deep bowl. But of course it is all right! It looks yummy!"

Ayako said (regarding the photo above): "This is my Miso soup bowl. Most Miso soup bowls have beautiful pictures and they have covers."

I said to Ayako:  "That’s interesting that you eat miso soup with chopsticks. Do you drink the broth at the end? Here, in restaurants, we use big, deep spoons to eat it."

Ayako replied: "We drink the broth at the end by putting our mouths on the bowl.  In Japan, it’s not against good manners to do that, especially when eating Japanese food such as Miso soup, Udon or Soba.  We drink western soup with spoons.  In some restaurants, Miso soup may taste better than ours at home.  But the important point is that each family has its own tastes.  Generally people in northern areas prefer red miso and ones in western areas, especially Kyoto areas prefer white miso. But it depends on each family. It’s interesting"

Thanks for sharing that with us Ayako!  Very interesting!

Mama Lisa

Hat tip:  Thanks also to Linda Austin of Cherry Blossom Memories for sharing her Miso traditions too.  Linda’s Mom is from Japan.  She wrote, "My mom insists on using red miso, someday I’ll try white."

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Posted in Cooking, Countries & Cultures, Cuisine, Customs, Domestic Life, Japan, Japanese, Japanese Cuisine, Languages, Miso Soup, Recipes of the World, Soup, USA | 4 Comments »

Domestic Life in the Colonies in the 17th Century

Thursday, December 11th, 2008

I love reading about day-to-day life in the olden days! It’s fascinating how it was so different from the modern world.

Project Gutenberg just posted a book to read online or download called Domestic Life in Virginia in the 17th Century. Presumably, it would be similar throughout the North American colonies at that point in time.

Here’s a part I found to be interesting about how they cooked and washed clothes (they didn’t do laundry too often – so they wore a lot of perfume!)…

In the summer months, much of the cooking was done out-of-doors in huge pots slung from a tripod. The food for the servants went into a single pot, and their fare in “pap” was eaten in the open also, when the weather permitted. In the winter and during the cooler months, cooking was done on the hearth of an ample fireplace which customarily took up the greater part of the end of a room. If the family was of modest means, the kitchen area was the heart of the house. Here, in winter, was warmth, food and companionship. As the planter acquired numerous servants and preparation of food became an all-day matter, every day, the kitchen with its companion room, the buttery, was divorced from the house. Under this arrangement, the mistress of the household merely directed the preparation of food, the care of the dairy products, the salting of the meat, and the rendering of the lard.

Before the fire on the great hearth, meat on joints and fowl were trussed on spits, and to some small boy fell the task of keeping the spit turning. A drip-pan placed beneath caught the juices. Bakestones, griddles and clay ovens were at hand to stand on the hot embers, and later, ovens were built into the fireplaces. From cranes, simple at first and later with convenient arrangements for tipping, hung the pots for boiling. Bellows were at hand to enliven dying embers. On a rough table stood the brass mortar and iron pestle for mixing, the flesh-hook for handling meats, brass skimmer, rolling-pin, and other handy cooking utensils. Besides, in an adjoining space, there were pans, butter-pots, tubs and trays for the milk and milk products.

Water, which had to be drawn by hand from wells, except for an occasional windmill, was not a plentiful commodity. Therefore, the washing of clothes was not the semi-weekly operation carried on today with labor-saving devices. For the most part, it was carried on out-of-doors in clear weather, either at a nearby stream, or in the huge pots or tubs possessed by every family. Soap was brought into the Colony, and also was compounded from the animal fats available and the soap-ashes, which were plentiful. After soaking, the clothes were laid on boards and the grime driven out with “beetles” or paddles; then, the garments were hung up or laid out to dry or bleach in the sun. The few housewives, who owned napkin-presses, had the table-linen carefully folded, and placed, when damp, in the press in a pile. The board, screwed down firmly, eliminated the wrinkles, and the linen in some hours was smooth and ready for use. Also, various smoothing-irons and goffering (crimping)-irons, heated on the hearth were applied to garments. In all, however, laundering was a laborious process. Perfume, therefore, was a popular item in milady’s toilet.

Pictures Courtesy of the artist, Sydney R. Jones from Old English Household Life by Jekyll and Jones, published by B. T. Batsford, Ltd., London.

UPDATE: Come read more about Washing Laundry with Ashes and Climbing Cherry Trees in the Good Old Days!

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Posted in Cooking, Countries & Cultures, Customs, Food & Nutrition, Mama Lisa, People, USA | No Comments »

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