Sakura

This character represents Sakura, a variety of cherry tree that produces the cherry blossom and in Japan during the Heian Period (794-1191), hanami or flower viewing became a social event where the Imperial household and other aristocrats gather and celebrate under the blossoms. Today, the Japanese people copy this activity which starts in the low lands (January, Okinawa) and ending in higher altitudes (May, Hokkaido) when family and friends hold flower-viewing parties.

Last July 25, Sakura has reached Cebu courtesy of Plantation Bay Resort and Spa (www.plantationbay.com), a blossoming of fashion and style in Mogambo Springs with the ambiance of a rustic Tokugawa village. Two designers from Singapore, Cebuana Lottie Delima-Edwards and Ana Liew, presented their collection “Japan in My Mind” and “Tokyo Sky,” respectively, “perfect for sophisticated women, the modern-day epitome of beauty”. My colleague in The Freeman, Valeriano Tomol lll named the event “Darling Dresses.”

There were also dances inspired by characters coming to life from the movies “The Last Samurai”, “Memoirs of a Geisha” and “Shogun” performed by the talented staff of Plantation Bay. Any thing Japanese always reminds me of my favorite Japanese author, Yukio Mishima and I am still looking for the DVD copy of the Sound of Waves. Small problem lang because my beloved followers are wondering what their favorite food columnist is doing in a fashion show? I am out of my league, excuse me, in anything about fashion for women except to pay the bill, with two daughters growing up. Ouch!

Actually, it is very simple…when two or more people gather together, food and drinks always follow and the Sakura affair was no exception. And when an invitation is received from two of your friends, Plantation Managing Director Manny Gonzalez and GM Efren Belarmino, it is so very difficult gyud to decline.

 I love Japanese cuisine and, like most Filipinos, dishes like sushi, sashimi, sukiyaki, shabu-shabu, tempura and teppanyaki have long been encoded in my memory. As usual, photo opportunity first before the beautiful food presentation is ruined; I tried the Tapenade on French bread, Cream Cheese with Roquefort and Gorgonzola, Smoked Salmon with Pepper root cream and Deviled Egg with Caviar. Very clear, the hands of Executive Chef Vinz went into the preparation of these appetizers!

Then it was time for Sushi: prawn, tuna and salmon, then a little of the Shrimp tempura and the latter reminded me that Portugal introduced the concept of tempura to Japan. This occurred in 1540 when three Portuguese traveling in a Chinese junk were blown ashore by a typhoon. The natives copied the Portuguese firearms and recipes for deep-fried foods, giving rise to this dish.

Another western innovation to Japan is Roast Beef because in the past, Buddhist religion forbade the consumption of meat and Japanese people had only fish na lang in their diet. When Commodore Perry arrived, diet restriction relaxed and the Japanese began raising beef cattle, the shimofuri (fallen frost beef) makes its appearance, considered by gourmets to be the best in the world. Sukiyaki and Roast beef were born.

The drinks were a surprise: Zipang Junmai Sparkling Sake, naturally carbonated sake produced by Geikeikan Sake (U.S.A.) Inc. in Folsom, California. It was the “sparkling” found in the sake that was the surprise because the ingredients like rice and water are found in that state. Bring the Brew Master with his bag of koji (fungi enzyme) and yeast and you have sake.

There is one aspect in Japanese culture that your favorite food columnist would like to participate: an authentic kaiseki (tea ceremony) and taste foods known as kaiseki ryori (tea-ceremony cooking). Such is an event I surely would not miss for a taste of Japanese grande cuisine.