Yesterday turned into a wet day (much, much worse further south on the island so not complaining) so I dived into the video store and hired some DVDs.
Jiro Dreams of Sushi (2011) is a delightful documentary looking at the work (which it turns out is also the life) of Jiro Ono, an 85-year-old sushi master who has three Michelin stars for his nine-seater restaurant in a Tokyo railway station. A food writer says dining there may take 15 minutes – which probably makes it the most expensive restaurant in the world. Although no mention was made of whale meat, there was plenty of discussion about tuna. Anyway, it seemed serendipitous to discover this haiku, new to me.
– Yosa Buson (1716-1784)
The translation is by Stephen Addiss and appears in his book The Art of Haiku (Shambhala Publications, 2012). There are amazingly sharp blades featured throughout the film.
morauta yo tada hito kire no hatsu-gatsuo
just a tiny slice …
summer’s first bonito
– Issa, written in 1824
Translated by David Lanoue and from his Haiku of Kobayashi Issa (1763-1828). This note also appears: Shinji Ogawa explains, “Bonito swim along the Black Current (or Japan Current), from the Philippine Sea to the northern sea around Hokkaido. They pass near Tokyo (Edo) in spring [old calendar = summer] on their way north. They return to pass Tokyo in the fall on their way back to the south.” In haiku, bonito is a summer season word.
Towards the end of the film Jiro, who was abandoned by his family when he was seven years old, and his older son Yoshikazu bemoan the small numbers of fish available, and that the quality is more variable than in the past. They believe part of the problem is the proliferation of sushi bars throughout the world (I had the impression they didn’t much care for the conveyor belt outfits).
sakura ebi sushi ni shirashite kyoo arinu
sprinkled on my sushi —
what a fine day!
– Hosomi Ayako (1907-1997)
Translated by Gabi Greve and taken from her World Kigo Database page for Raw Fish, which includes this note: The shrimps are a speciality of Suruga Bay, Sagami Bay and a few others, where they are caught and dried on the shore, with Mt. Fuji in the background … Eating them brings the pleasant feeling of spring, even in winter.
alone at the sushi bar —
just me and this eel
– Billy Collins, from Modern Haiku 35.3 (2004)
Hitomi moto / shôkaki narishi / fuyu-aozora
eyes used to be
digestive organs —
winter blue sky
– Yukihiko Settsu (1947-1996)
Translated by Keiji Minato and taken from his essay Notes on Modern Haiku, section 3.
Gochisōsama deshita! (Said after a meal by those who have enjoyed eating it – I hope you like / enjoy these haiku as much as I have.)