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年別アーカイブ: 2013

文楽

文楽は日本の伝統的な人形芝居、人形浄瑠璃で、浄瑠璃（義太夫節）という独特の歌謡にあわせて演じられます。人形浄瑠璃が成立したのは1600年前後といわれ、主に大阪を中心に発展してきました。
通常、3人の人形遣いが舞台の上で１つの人形を操りますが、その動きの巧みさゆえ、人形遣いの存在は観客に意識されません。

Bunraku
Bunraku is the traditional Japanese puppet theater(ningyo joruri) which is performed with unique narrative chant called joruri(gidayu bushi).Ningyo Joruri is said to have been established around 1600 and flourished mainly in the Osaka area.
Usually, three puppet operators are on stage to manipulate one puppet, but , because of the skill of their movements, spectators are not conscious of the operators.



能・狂言

能とは室町時代初期に生まれた歌舞劇で、二人から数人で、華麗な衣装と仮面をつけて演じる古典芸能。狂言も能と同じ舞台で演じられますが、基本的には仮面はつけません。どちらかというとユーモアにあふれたせりふ主体の劇です。

No / Kyogen
No is a classic theatrical art incorporating music,dances and plays that was established at the beginning of the Muromachi period.It is played by two or more performers wearing colorful costumes and masks. Kyogen is comedic drama that consists mainly of spoken lines.It is performed on the same stage as no but performers usually don’t wear masks.



歌舞伎

江戸時代初期に生まれ、現代に受け継がれている日本独自の演劇芸術。1603年、出雲大社の巫女だった出雲阿国をはじめとする女性たちが京都で興行したのがはじまりといわれています。演劇、舞踊、舞踊、音楽の集大成ともいうべき総合芸術として完成されました。

Kabuki
Kabuki is one of Japan’s traditional stage arts that originated in the early Edo period and was passed down to the present. It is said that the origin of kabuki was the performance of the female dancer Izumo no Okuni who was a female attendant at the Izumo taisha shrine, and her troupe in Kyoto in 1603.
Kabuki was perfected as a comprehensive art form that brought together theater, classical Japanese dance, and music.



短歌・俳句

「短歌」は、日本独自の和歌の一形式で、五、七、五、七、七の五句31音で構成されます。 「俳句」は、五、七、五の三句17音で、短い形式の中に美しい言葉で自分の気持ち・季節を表す言葉（季語）を読み込みます。

Tanka and Haiku
Tanka is type of short poem unique to Japan, consisting of the five, seven,five,seven and seven syllabic structure. Haiku are shorter than tanka, comprising five,seven and five syllables. In tanka and haiku, the poet attempts to express his deepest emotions and kilo, a word that express a season ,in these short lines with simple and beautiful language.



粋

江戸時代に町人が作り上げた美意識で、気のきいてセンスのよいことを言います。 「いき」には「はり・あだ・あかぬけ」の３条件があるとされ、はりとは自分の考えを貫く心、あだは下品にならないコケットリー、あかぬけは人生の表裏に通じた軽妙さ。

Chic(IKI)
Iki was the buzzword in the Edo period for the trendy fashionableness favored by the merchants. Generally, the three requirements for this chic Iki were a persistence in being one’s own person, a touch of class that refused to be vulgar , and a light lifestyle.



わび・さび

「わび」は、茶道の中で生まれた美意識で、おこらず質素な中に、豊かさと静かな心を秘めたもの。千利休をはじめ茶道の宗匠たちは、一輪の野の花や日常雑記の中に美を見出しました。 「さび」は、松尾芭蕉を中心と下俳句の世界でいわれた美意識で、静かな孤高の心境をいいます。

Wabi/Sabi
Wabi and Sabi Born of the tea ceremony, wabi is an aesthetic of finding richness and serenity in simplicity. This was epitomized by the single wild flower and everyday plainness which decorated the tea houses of Sen no Rikyu and other masters. Sabi was a term for the beauty of such haiku as those by Bashou, and it speaks of a quiet grandeur enjoyed in solitude.



おせち料理

現在は、お正月のお祝い料理として、五段重ねの漆塗りの重箱に各種の料理を詰めてだすもの。昔は、特別な行事の日（節句）に、神に供える料理のことを意味しました。

O-sechi-ryouri
This is the festive food eaten at New Year’s, and it is often served in a five-layer set of lacquer boxes. In olden times, o-sechi-ryouri was used to refer to the food prepared as offerings to the gods on special occasions.



精進料理

魚介類や肉類を用いずに、大豆加工品や野菜、海草などの植物性食品だけを使った料理。これには、仏教の禅宗に伝わる精進料理と、黄檗山万福寺に伝わる普茶料理があります。

Shoujin-ryouri
Abstaining entirely from the use of any meat or fish, shoujin-ryouri is an all-vegetarian diet of soybean products, vegetables, seaweed, and rice. The two best-known schools are the shoujin-ryouri of Zen Buddhism and the fucha-ryouri served at the Zen Oubakuzan Manpukuji.



茶懐石

茶の湯で茶を出す前に供する簡単な料理。懐石とは、温めた石を懐に抱いて腹を温めるものと同じくらいに、空腹をしのぐという意味。懐石料理ともいいます。

Cha-kaiseki
This is a simple lunch served to guests before serving tea. The characters for the term kaiseki refer to the warmed stones that Buddhist monks used to put next to their stomachs to ward off hunger, and connote a frugal meal. 　Today this tea-lunch style is commonly known as kaiseki-ryouri.



会席料理

本膳料理よりも形式ばらず、くつろいだ形の宴席料理。現在の日本料理店で供する宴席料理の多くがこれにあたります。

Kaiseki-ryouri
Written with different characters from kaiseki above, this informal banquet style than honzen. Much of the food served at modern Japanese-style restaurants is in the kaiseki or informal banquet mode.