DIFFERENT TYPES OF OBI (TYPES OF KIMONO)

TYPES OF OBI
 In general, the obi used depends on the type of kimono worn in any given occasion. Most formal are the metallic or colour brocade and tapestry, followed by dyed silk, woven silk, and non-silk obi fabrics. Brocade, tapestry and dyed silk obi are used for formal wear with the finest kimono, while obi made from raw silk, cotton or wool is used for everyday wear.


Maru Obi
The maru obi is the most formal obi, with both sides fully patterned along its length. The classic maru obi measures 33cm wide. Maru obi with narrower width can be custom made for a petite client.

The maru obi is usually made of elaborately patterned brocade or tapestry, which is often richly decorated with gold threads. It was most popular during the Meiji and Taisho eras. However, due to its exorbitant cost and weight (which makes it uncomfortable to wear), the maru obi is rarely worn today, except for traditional Japanese weddings and other very formal occasions.


Fukuro Obi
The fukuro obi is a slightly less formal style than the maru obi. The fukuro obi was created in the late 1920s. The fukuro obi is made with a fine brocade or tapestry, which is patterned along 60% of its length on one side. The back of the fukuro obi may be lined with a plain silk or brocade, making it less expensive and less bulky to wear than the maru obi.

Even though the fukuro obi is not as quite formal as the maru obi, the fukuro obi can be used for formal occasions. The length and width of the fukuro obi is the same as the maru obi. Thus, fukuro obi can hardly be distinguished from maru obi when tied over the kimono.


Nagoya Obi
The most convenient obi today is the nagoya obi. First produced in the city of Nagoya at the end of the Taisho era (1912-26), the Nagoya obi is lighter and simpler than the fukuro or maru obi. The nagoya obi is characterised by a portion of the obi being pre-folded and stitched in half. The narrow part wraps around the waist, while the wider part forms the bow of the obi tie. When worn, a nagoya obi is tied with a single fold, while a maru or a fukuro obi, being longer, is tied with a double fold. Most nagoya obi is less expensive a maru or fukuro obi. Nonetheless, its design can be stunning.


Hanhaba Obi
The hanhaba obi is thus termed, as it has half the width of other obis. The hanhaba obi is a casual obi for wear at home, under a haori (kimono coat), with children's kimono or with summer yukata.

The fabric and design of the hanhaba obi are simpler to reflect its use for daily wear. Some of the more ornate hanhaba obi is made from a former maru obi.

Children's hanhaba obi is often in very bright colours. It is often made with stencilling technique, rather than an elaborate embroidery or weaving.

There is also plain black obi, which is often made with the finest silk woven with barely discernable pattern or design. Sombre, yet lovely, plain black obi is worn as part of the mourning attire.

In a traditional Japanese wedding ceremony, a bride will wear a white obi. In the Edo era, a widow may dress in all white to signify that she will not remarry. Thus, some very old white obi may not have been used for weddings.
Japanese Temples - Japan Temple including a list of the most famous Japanese temples. Japanese Temple pictures and descriptions.
Buddhist temples in Japan are varied, yet there are certain generalizations that can be made, and general rules or guidelines that are followed.

Along with Shinto shrines, Buddhist temples are the most numerous, famous, and important religious buildings in Japan. The Japanese word for a Buddhist temple is tera (寺, tera), and the same kanji also has the pronunciation ji, so temple names often end with -ji or -dera. There are a number of other variations such as -in. Famous temples in Japan including Enryaku-ji, Kiyomizu-dera, and Kotoku-in illustrate the naming patterns.

DIFFERENT TYPES OF "KIMONO"

MUFUKU
The Mofuku is only worn to the funeral of a close relative. This kimono is all black.
Due to the sensitive nature of when this kimono is worn, we do not have any pictures of one.

While the Tomesode and Mofuku kimono are not as expensive as the Furisode, they still costs around A$8,000. In Japan they have a saying,
"if you have three daughters, you will be broke!"

JADAJUBAN
‘Hadajuban’ is the first undergarment worn in the kimono attire. It is so named as it is worn next to the skin.

Note 1: As the kimono is cut in a straight pattern / shape, padding is often needed around the waist and/or bust. A padding similar to the one shown in the picture can be worn to fill / level off body curves. Please note that padding is worn underneath the ‘hadajuban’.

Note 2: Over the ‘hadajuban’, a second undergarment called the ‘nagajuban’ is worn to add collar definition to the kimono. Please note that the ‘nagajuban’ is not worn with a casual kimono such as the yukata.


UCHIKAKE - The wedding kimono
For a young women having a traditional Japanese wedding, they wear the most gorgeous Kimono called Uchikake. Most people rent this kimono, however the rental still costs around A$5000. The white Uchikake (pictured on the left) is just part of the elaborate Japanese wedding ceremony.

If you look carefully you will be able to see how the Uchikake is very long and would touch the ground if it was not held up. Unlike traditional Western wedding dresses, that have train or material that flows along the ground at the back of the dress, the Uchikake is long all the way around. The bride has to be assisted by one of her attendants to walk in this kimono.


FURISODE - The formal kimono
When a young Japanese woman turns 20 years old, she is recognised as an adult. She has the right to vote, is responsible for any crimes and is allowed to smoke and drink (officially).

Many parents buy the Furisode for their daughters to celebrate this significant point in a young woman's life. Furisode is a formal kimono for single women, it is brightly colored and made of very fine quality silk. In the very modest Japanese society wearing a Furisode is a very obvious statement. It is a very loud and clear advertisement that the single woman is available for marriage.

One of the major points of difference with the furisode are the long sleeves. In these pictures they may appear to be short, but they are actually very long. The sleeves go right to the ground.

Furisode are mainly worn for major social functions such as wedding ceremonies or tea ceremonies until they get married. Depending on the quality of the materials, design and workmanship, a furisode normally costs around A$15,000 for the whole outfit.
The second Monday in January is a public holiday called 'Adult Day' and many young women attend a ceremony wearing their Furisode kimono.


YUKATA - The summer casual kimono
The Yukata is a casual light cotton kimono for wearing in summer. Yukatas normally have very brightly coloured designs on them. Today these kimonos are mainly worn to the traditional Bon-Odori and summer festivals. The relative simply design of Yukata means Japanese women can, with some practice, put this kimono on unassisted.

The name yukata comes from the word ‘yu’ (bath) and ‘katabira’ (under clothing). In the Heian era (794-1185), court nobles wore linen ‘yukata’ which were draped loosely after taking a bath. The yukata was later also worn by Japanese warriors and by the Edo era (1600-1868), it was widely worn by the public when public bath became a popular recreation in Japan.

Today, the yukata is widely worn as a casual wear in summer, as well as in festivals. Further, the yukata is also widely worn in ‘ryokan’ (traditional Japanese inn). The yukata is loved for its lightweight cotton material. Fabric designs vary from the traditional plain cross hatch pattern to the more colourful designs. A cotton sash is usually worn with the yukata for casual daily or nightly wear. In attending festivals and public occasions, the yukata is worn with a wider belt, which can be simply wrapped around the waist and tucked in at the end. For a more formal appearance, the yukata is worn with an obi belt, along with a matching geta (wooden sandals) and purse to complete the attire.

Japanese girls and young Japanese women both here in Australia and in Japan enjoy the opportunity to dress in their Yukatas. Today there are not as many suitable chances to wear this colourful traditional Japanese outfit.

In Australia many Bon-Odori festivals feature a Yukata competition, which is a little like a traditional beauty pageant. The major difference is the emphasis on adherence to traditional style including hair, make-up, foot ware and disposition.


TOMESODE
The tomesode is a formal Japanese kimono. A married woman would normally wear a tomesode to a Japanese wedding ceremony of a close relative. It would not be worn to a friend's wedding or any other ceremonies. The houmongi is used for these occasions.
A picture of two sisters. On the left wearing a tomesode kimono at her sister's wedding (right) wearing a Uchikake - the wedding kimono.

The black background of the tomesode is clearly designed to contrast with the white of the uchikake. The colorful obi and lower half of the tomesode shows that it is being worn on a happy occasion.


HOUMONGI
When a Japanese woman marries, many parents buy their daughters another kimono, the houmongi. The houmongi takes over the role the furisode played in the life when she was single. The houmongi is the married woman's formal kimono. This would be worn when attending Japanese weddings or tea ceremonies. An example of a houmongi can be seen on the left.

Living Tips and Japanese Customs (Cost Living in Tokyo)

[Average Retail Prices in Tokyo 23 Wards (as of August, 2009)]


Food Cost in Tokyo


* Koshihikari Rice (5kg) 2,520 yen
* Shokupan - white sandwich bread (1kg) 452 yen
* Momendofu - cotton tofu (100g) 33 yen
* Beef Loin (100g) 880 yen
* Pork Loin (100g) 239 yen
* Chicken Thigh (100g) 129 yen
* Ham (100g) 266 yen
* Milk (1,000ml) 212 yen
* Hen Eggs (L size, 10 pieces) 206 yen
* Maguro (tuna) Sashimi (100g) 399 yen
* Cabbage (1kg) 169 yen
* Daikon Radish (1kg) 205 yen
* Lemon (about 100-160g / piece, 1kg) 539 yen
* Orange (about 170-310g / piece, 1kg) 377 yen
* Banana (1kg) 235 yen
* Rapeseed Oil (1 bottle, 1kg) 408 yen
* Miso - soy bean paste (750g) 358 yen
* Ketchup (500g) 257 yen
* Mayonnaise (500g) 312 yen
* Vanilla Ice Cream (120ml) 268yen
* Daifuku - Japanese cakes (100g) 109 yen
* Chocolate (65g / sheet) 106 yen
* Potato Chips (60-95g / package) 185 yen
* Mineral Water (2,000ml) 136 yen
* Beer (350ml, 6 packs) 1,213 yen
* Sencha Green Tea (100g) 618 yen
* Cup of Instant Ramen Noodles (77g) 145 yen
* Bento - Boxed lunch (1 package) 545 yen


Eating Out Cost in Tokyo


* Sushi: Nigiri (1 serving) 1,349 yen
* Curry Rice (1 serving) 743 yen
* Delivery Pizza (1 piece, M size) 2,079 yen
* Ramen (1 bowl) 586 yen


Other Living Cost in Tokyo


* Prastic Wrap (1 roll, 20m) 166 yen
* Toilet Paper (12 rolls) 293 yen
* Laundry Detergent (1kg) 328 yen
* Dry-cleaning (1 shirt) 222 yen
* Cold Medicine (1 package) 1,545 yen
* Daily Disposable Contact Lenses (30 lenses) 3,358 yen
* Movie Admission (adults) 1,800 yen
* Hair Cut (barber) 3,698 yen
* House Rental Fee (one month, 3.3 square meters) 9,018 yen
* Monthly Water Charge ( - 5 meter cubed) 903 yen
* Monthly Gas Charge (11,000kcal / meter cubed) 1,082yen
* Monthly Electricity Charge (minimum) 273 yen
* Taxi (minimum fare) 710yen
* Home Phone Monthly Charge 1,793 yen
* Mobile Phone Monthly Charge 4,838 yen
* Stamps (postcards) 50 yen
* Stamps (envelopes, - 25g) 80 yen

Living Tips and Japanese Customs (Japanese Gift Giving Customs [Oseibo and Ochugen Gifts])

In Japan, it's customary to give gifts periodically to people such as co-workers, bosses, relatives, teachers, friends, and so on. These gifts are given to express gratitude. The end of year gifts are called oseibo and the midsummer gifts are ochugen. Department stores display many types and sets of oseibo/ochugen gifts at the end of the year and in midsummer.


Most people have the store deliver the gifts. You can even order oseibo/ochugen gifts at post offices or convenience stores in Japan. It's also common for people to bring their gifts in person. Oseibo are usually sent from early to mid December, and it's best to be delivered by the 20th of December. Despite it's timing, oseibo gifts are different from Christmas gifts. Ochugen gifts are usually sent from early to mid July.


The cost of a gift ranges from 3,000 yen to about 20,000 yen, and the average is about 5,000 yen. Popular items are ham, cooking oil, gift certificates, beer, canned food, coffee, seasonings, seaweed, seafood, fruits, and so on. The type and cost of gifts depend on your relationship with the recipient. Usually, people give the most expensive gifts to their bosses at work.


On each gift, the giver needs to put a thin paper called noshi, on which the word "oseibo" or "ochugen" is written.

Living Tips and Japanese Customs (How to eat Sushi)

Learn simple steps for eating sushi the right way.
Difficulty: Easy
Time Required: 5
Here's How:


1. Clean your hands by using an oshibori (hot towel).
2. Put soy sauce for dipping in the small dish.
3. Mix a bit of wasabi (Japanese horse radish) with the soy sauce if you want. Since wasabi is already placed in each sushi piece, you don't need to do this.
4. When you eat nigiri-zushi (hand-pressed sushi), pick up one sushi piece between your thumb and middle finger, putting the index finger on top.
5. Dip the end of the neta (ingredients/fish slices side) into the soy sauce.(not the rice part)
6. Bring the sushi to your mouth and bite in half.
7. Before your next bite, again dip the neta side in the soy sauce.
8. When you eat maki-zushi(rolled sushi), place the whole piece in your mouth if you can. Maki-zushi falls apart easily when you bite.


Tips:


1. Don't put too much soy sauce in the small dish. It's better to add as you need it.
2. Don't dip a whole sushi piece into the soy sauce. The rice part tends to fall apart.
3. Try to eat pieces of pickled ginger between different kinds of sushi. It helps to clean your mouth and enhance the flavors.

Living Tips and Japanese Customs (How to use chopsticks)

Bad manners:


* Waving chopsticks above food dishes.
* Sticking chopsticks into food instead of picking them up.
* Picking up a cup/bowl with the hand that is holding your chopsticks.
* Sucking chopsticks.
* Sticking chopsticks vertically into a bowl of rice.
* Passing food from your chopsticks to somebody else's chopsticks.

Living Tips and Japanese Customs (Japanese Table Manners)

Japanese table manners are something you want to know before you go to Japan. Vistors to Japan are usually excited about the variety of food available. But, many people are a little nervous about Japanese table manners and aren't sure how to eat Japanese food correctly. I will describe basic Japanese table manners.

1. Itadaki-masu & Gochisou-sama

The most important table etiquette in Japan is saying traditional phrases before and after a meal. Japanese people say, "Itadaki-masu" before a meal and say "Gochisou-sama" after a meal. These phrases mean thanks for the food and also indicate the beginning and the ending of a meal. If you are eating with Japanese people, try to say these phrases.


2. Chopsticks Etiquette


Japanese people use knives and forks for western food such as spaghetti and steak. Also, spoons are used for eating certain dishes, such as stew, curry rice, and desserts. However, chopsticks are the most frequently used utensils in Japan. Restaurants in Japan serve disposable wooden chopsticks.


One of chopsticks etiquettes is not to directly pass food from your chopsticks to somebody else's chopsticks or vice versa. The reason this is taboo is that the bones of the cremated body are passed in that way from person to person in Japanese funerals. It's also important not to stand chopsticks up on food, especially up in a bowl of rice.


When you get food from large serving dishes, you may use the clean top ends of your chopsticks, if serving chopsticks are not available. Then, you use the other ends to bring food in your mouth. It sounds weird, but it is considered to be polite in Japan.


3. How to eat Japanese Food


It is polite and proper to lift small bowls of rice or soup when you eat. It prevents you from dropping food. When you do not get a soup spoon, it is proper to drink the soup out of the bowl and eat the solid food with chopsticks. For large pieces of food, you separate the piece into small pieces with your chopsticks, or you just bite a piece off and put the rest back onto your plate.


It is a Japanese custom to make some slurping noises while eating noodles such as Soba, udon, and somen. People say it tastes better if they make slurping noises. People who eat noodles without a sound could seem strange in Japan.


A very small plate is used for dipping soy sauce. When you eat sushi, you dip sushi in the soy sauce by hands or chopsticks. When you eat sashimi (raw fish), you can add wasabi (Japanese horseradish) into the soy sauce and mix it to dip sashimi pieces. It is OK to lift the soy sauce plate by hand. When you eat tempura, a small bowl is used for dipping sauce. Now, you are ready to enjoy meals in Japan!