Continued from the Sushi analogy. Please do not misread my message. I am NOT criticizing those who soak Sushi into soy-sauce until the color changes. My point is the risk of spreading the “incorrect (uncertain)” information in someone’s culture.
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In Sushi, we can laugh at those who teach others how to eat Sushi by soaking it into the soy sauce (especially in Japan), because we all know it is not the authentic way. How about Sashiko? … we cannot laugh because many may believe an analogy of “soaking Sushi and soy sauce is an authentic way to eat Sushi” in Sashiko. Sashiko was too ordinary & too emotional for some of us to keep it as “established” culture. The Japanese are also seeking for what it is (therefore, no one is trying to control it – as long as I know. They respect the difference among various Japanese Sashiko).
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I am here to encourage others to share the beauty of Sashiko & its stories. I want you to enjoy Sashiko. However, it doesn’t mean I will accept “whatever”. They may enjoy Sashiko however they want, but I sincerely hope they would learn before defining what Sashiko is for themselves.
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改めて「刺し子とお味噌汁」の例え話は秀逸だなぁと思うのです。刺し子と長年付き合ってきて、様々な刺し子が存在するのを知りつつ、刺し子における「大激論」は見たことがありません。これまで一度も無いんじゃないかな、「どの刺し子が正解だ」なんていう不毛な議論は。
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勿論、好みはあります。「それを刺し子と呼ぶのはどうなの……？」と思うものも（ほぼ海外ですが）存在します。でも、（特に日本国内で）どの刺し子が正解かなんていう議論は、やっぱり不毛で不要です。お味噌汁に正解はないように。
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ただ、「出汁は面倒！化学調味料で十分！」というお味噌汁を、「Miso Soup」として海外で展開してほしくないように、刺し子でもある程度知ってほしいこともあるんですよね。
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2020-06-30 11:22:48
So beautiful….❣️