In the boro museum we get to understand some of the history of this amazingly time-consuming and beautiful example of enforced creative frugality.
In the north of Japan there was a history of recycled cloth called ‘bodoko’, sometimes shortened to ‘bodo’. Bodo are made by sewing many small pieces of used and worn cloth together to make a larger sheet. Bodoko sheets are primarily used in childbirth to lay the newborn baby on. They were also used as sleeping sheets when laid over layers of dried leaves or straw on the ground. Times were really tough back then! We live in luxury now and look upon these old fabrics today as cultural art objects, but they were originality created out of the necessities of poverty.
The items of the Boro Museum were collected by Mr. Chuzaburo Tanaka from the mid sixties onwards. He had a love of these old fabrics from his earliest days. Some of the museum displays are fortunately written in English and enlighten us as to more of the history. One of the panels tells us that when a baby died in child-birth, it was buried with nothing other than a stone. To make the baby tougher in its next life!
It’s a great thrill to see all these old fabrics in a well-lit, well displayed place. There is a wealth of material here in this museum spread over several floors of the building.
Later we make our way to the local sushi bar for lunch.
The next morning we are up very early and off to Tokyo’s Tsukiji fish market for a wander around. The fish market is only a 15 minute walk from where we are staying in a cheap hotel. There are all sorts of stalls in and around the market. There is a very nice Japanese knife stand, but they are very expensive and out of my price range. However there is an enormous range of all sorts of fish and sea food products on sale. I’m particularly taken by the sea urchin pulp with wasabi paste and pickled ginger served in a lovely wooden box.
There is fresh wasabi root, dried squid and lovely mushrooms. I wish that I had a kitchen, so that I could justify buying some of this.
I’m quite taken with the fish eggs displayed all in a roe.
We spend a few minutes watching a master fish chef de-boning a very large tuna. it’s a very skilful art. A big tuna like this cost thousands of dollars just an hour earlier, and is broken down now into smaller affordable pieces for the days sushi and sashimi restaurants.
We can’t help ourselves. We have to have some more sushi and sashimi after this.
Best wishes from Steve and Janine in Tokyo
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