Name：Kumiko Kajitani
Hometown：Higashiyamato, Tokyo, Japan
Faculty/Year：2nd year, Faculty of Education, Department of Primary Education
Hobby and interests：Enjoy the Takarazuka Revue (Traditional Japanese all-female musical)
Q: Would you like to share your hobby?
A: My hobby is enjoying the Takarazuka Revue.
Takarazuka is a unique musical in Japan, in which all the performers are women. Therefore, male roles are also performed by women. The charm of Takarazuka Revue is that the ideal and handsome male image could be directly reflected in the role which is really cool!
Q: Please explain more to us about the Takarazuka Revue?
A: When we discuss about favourite members of Takarazuka Revue, we would use the word "Gohiiki" instead of just saying thats my favourite one, my biased.
When we discuss about favourite members of Takarazuka Revue, we would use the word "Gohiiki" instead of just saying that's my favourite one, my biased. You could support(Gohiiki) the performer while watching the growth of your favourite performer from a newcomer to the TOP (leading role). Takarazuka Revue is a venerable theatre company that has continued for 107 years from the Taisho era to this year. One of the most popular works of Takarazuka Revue is The Rose of Versailles. I think there are many people who know about it.
Takarazuka Revue creates a story from scratch according to TOP characteristics, hence the same production will not be repeated many times due to its complex preparation. Therefore, I think that there are many situations where the "The Rose of Versailles" introduced earlier has not been done. But every piece is fun and interesting! Takarazuka Revue is divided into groups such as Flower Troupe, Moon Troupe, Snow Troupe, Star Troupe, and Cosmos Troupe, each of which is unique and fun. Personally, I like Flower Troupe the most! The Flower Troupe dances brilliantly and it is the first group being formed!
Q: How and where can people enjoy the Takarazuka Revue?
A: You can enjoy the performance in Tokyo, Osaka, and Hyogo, and they also have a national tour.
Besides, you can also buy tickets online (https://kageki.hankyu.co.jp/ticket/index.html) or at the theatre. The whole performance is around 3 hours.
Q: How would you describe Japan as a country?
A: Japan is a country with four distinct seasons and rich local cultures, so there are many things I don’t know, even though I am living in Japan.
Japan is a country with four distinct seasons and rich local cultures, so there are many things I don’t know, even though I am living in Japan. Meanwhile, there are many sightseeing spots in Japan. Lastly, Japanese anime and manga are also famous overseas.
Q: Could you share with us the history of Tempura?
A: I'll explain in detail!
It is said that in the 1500’s of the Azuchi-Momoyama period, there was a Nagasaki Tempura known as the origin of Japanese Tempura and it was brought to Japan by Portuguese missionaries. The ingredients used in Nagasaki Tempura are different from the ingredients used in today's Tempura. Nagasaki Tempura is only made with wheat flour, eggs, cooking wine, salt, and sugar. As the coating batter was thick and the price of oil was high, hence it was commonly known as a luxury item.
After some time, when the price of oil became cheaper, it became more affordable and popular among the common people as snacks. Tempura spread throughout Japan at the end of the Edo Period, when Tempura chefs could not work in Tokyo due to the Great Kanto earthquake so they moved elsewhere and spread the deliciousness of this cuisine, Tempura. However, later in the early Showa period, because the price of oil rose again, Tempura could only be seen in celebrations and festivals. But after World War II, oil became cheap so that many families can cook Tempura at home.
Q: Do you have any restaurant recommendations to eat the best Tempura?
A: There is a restaurant called Daikokuya in Asakusa!
There is a restaurant called Daikokuya in Asakusa and I have eaten Tendon(Tempura don: A bowl full of tempura with rice beneath it) before there. The sauce on the top of Tempura is dark, although it tastes bitter at first, but it turns sweet after. Also, the portion size is large enough to spill from the boil. It’s so delicious which makes it worth coming to eat even on a rainy day.
Q: What’s your memory about Tempura?
A: In summer, my mom would make soba noodles and kakiage(A kind of tempura whose main ingredients are thinly sliced vegetables or seafood), and I ate a lot of it. It is the most unforgettable memory for me!
Besides, there are many ways to eat Tempura, and the common way of eating it is in a bowl of rice or with soba noodles!
Q: Where would you like to travel overseas in future?
A: I would like to visit Europe, for instance France. And I also wanted to eat chocolate in Belgium.
Q: Is there anything you would like to share with recipe book readers?
A: Please come to Japan to experience the beauty of Japan if you haven’t been to Japan yet!
