Pure, proper, beautiful
July 15, 2006 | 12:00am
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The school has a very exclusive entrance policy, accepting only 40 to 50 students a year, making it a dream school for many young women aged 15 to 18. For the lucky applicants, a rigorous two-year training awaits, with classes in singing, dancing (both Japanese and Western) and acting five days a week, from 9 to 5. The rite of passage for freshmen is the line dance, where 40 people line up in a single row and perform without a single misstep, a feat that can only be perfected with six hours of daily practice for over a month. After this training period, each student is assigned to a particular troupe, where her life as a professional performer begins on the stage, which remains elusive for many aspirants. Each troupe has its own superstar performers in male and female roles for the musicals and revues in the repertoire, which includes original stories as well as adaptations from Western and Japanese novels, Broadway musicals, and even manga bestsellers.
In a troupe of 70 to 80 artists, competition for the top roles is fierce, particularly for the "male" roles that take longer training and diligent study, which includes watching film love scenes, among various references. A common expression within the company is "otokoyaku junen" (10 years to a male role). But these "males" are the true superstars on whom the popularity of Takarazuka depends. They will always be the novelty and the basis for judging the revue, singing and dancing in a masculine manner and being strong enough to lift their partners with ease. Another main draw is the fact that the male characters express their love through impassioned speeches and flowery praise that most men would be too self-conscious to make. As expected, 90 percent of the fans in the Osaka and Tokyo theaters are female and most are under 25, who just cant get enough of this fantasy romance.
In this ritual influenced by Zen Buddhism, powdered green tea, or matcha, is ceremonially prepared by a skilled practitioner and served to a small group of guests in a tranquil setting. The tea master has to be familiar with the production and types of tea as well as related components like the kimono, calligraphy, flower arranging, ceramics, incense, and a wide range of other disciplines and traditional arts.
A wide range of dogu, or tea equipment, is necessary even for the most basic ceremony, all handled with exquisite care, scrupulously cleaned before and after each use and some even handled only with gloved hands: chakin linen to cleanse the tea bowl, fukusa silk to cleanse the tea scoop and caddy, a hishaku bamboo ladle for transferring water, tana shelves used in tea preparation, natsume tea caddies, chashaku tea scoops, chasen whisks, and chawan tea bowls in various sizes and styles depending on the occasion and the season. Some of these tea accoutrements are antique heirloom pieces that the owner proudly shows one by one to admiring guests for their inspection.
To participate as a guest, one has to have knowledge of the prescribed gestures and phrases expected of guests, the proper way to take tea and sweets, and the overall deportment in the tearoom. Conversation is minimal the point is to relax and enjoy the atmosphere created by the sounds of the water and fire, the smell of the incense and tea, and the beauty and simplicity of the teahouse and its seasonally appropriate decorations like the calligraphy scrolls and chabana flower arrangements (derived from ikebana) which change depending on the theme of the ceremony. The tea ceremony developed as a "transformative practice" and developed its own aesthetic of wabi, meaning quiet or sober refinement or subdued taste, characterized by humility and restraint, the simplicity of unadorned objects and architectural space, celebrating the beauty that time and care impart to materials. The concept of ichi-go ichi-e is also integral: that every meeting should be treasured for it can never be reproduced, so there should be harmony, respect, purity, and tranquility qualities that go beyond the tearoom and hopefully permeate the daily lives of the participants.
One restaurants choice of ingredients even takes into consideration the fact that hens are "stressed" by the heat of summer and so should not be cooked till cooler times! After deciding on the ingredients of the moment, the dishes are prepared in ways that enhance their flavor and are served on specially chosen porcelain, pottery, urushi lacquer or even freshly cut bamboo serving ware that will go with the food, the theme, and the overall aesthetics. Dishes are always beautifully arranged and garnished with leaves and flowers designed to resemble natural plants and animals. Some of the most unusual shapes, colors, and flavors of garnishes can be encountered in a kaiseki meal, where the aesthetic experience of seeing the food is just as important as the physical experience of eating it.
Kaiseki restaurants in Kyoto, which also have tearooms where you can experience the tea ceremony, include Daitokuji Ikkyu at Daitokujimonmae, Kakizen, Tsujitome, Kiccho at Kyoto Sanjo, and Shofukuro.
After engaging in conversation and serving drinks (she never serves food waiters do that), she performs tachikata (traditional dance) or jikata (singing or playing an instrument). Shes trained to be knowledgeable in various topics, even consulted for business or personal relationships. If you are not able to book an appointment with a geisha at an ocha-ya, you still have a chance to see them at special shows in Kyoto, where they perform on stage together with maikos (apprentice geishas).
Maikos can sometimes be seen roaming the streets of Gion and Pontocho. The sight of a geisha, however, is rare and comes usually at nightfall. We caught one rushing from one ocha-ya to another in Gion, practically stopping traffic in her path, with tourists just frozen and dumbfounded till she slipped into the next ocha-ya, a couple of houses down the street. She was a vision of ethereal beauty and grace. It was almost like they saw an apparition, only recovering a few moments later with exclamations of awe. The geisha belongs to that rarefied world, after all the flower and willow world of karyukai, where she chose to make a life of art and refinement. Its a world thats slowly diminishing as fast, cheap thrills take over. What a privilege to catch a glimpse of it whenever one can.
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