Japanese Landscaping 9 by Eiji Morozumi (December 2006)

Japanese Garden E-news

Not many days left before New Year. Many people are in mad-rush before Christmas and try to do shopping, clean up the garden, get BBQ out from the shed and refill the Gas bottle. Well, just that time

of the year again.

I can’t give you advice on shop-ping but gardening of course. The new growth on the plants from spring may need some attention and you will give them some hair-

cut to tidy up a bit. Wont you ?

I’ve been doing this pruning since I started this business. Its not diffi-cult, all you need is patience and I’m sure you’ve got a patience be-

cause you are reading this.

If you have some messy trees or

shrubs and don’t know what to do,

then follow my advice. If your gar-

den is spotless then go to Page 2.

1) Take all or much as you can to cut dead branch off with secateurs or even saw. After this your plants will already be smiling and start to look good. Some Australian Native plants need just this and will

not need any more attention.

2) Snip out small branches (pencil thin) from trunk and thick branches. This will

Volume 9

DO IT YOURSELF GARDEN MAINTENANCE

December 2006

Wow! Its already December

And I did every month with-out hiccup. My big thanks to my lifetime partner Kay for correcting my wording, so YOU can understand what I’m saying……... ha.ha.ha……(I try my best

says Kay)

I received some interest-ing comments from read-

ers and hope all are true.

My wife Kay and I would like to take this opportunity to thank you for your sup-

port over the past year.

HAPPY NEW YEAR

INSIDE THIS ISSUE

TA K E 5

Eiji (Age) MorozumiEiji (Age) MorozumiEiji (Age) MorozumiEiji (Age) Morozumi

Landscape DesignerLandscape DesignerLandscape DesignerLandscape Designer

ConsultantConsultantConsultantConsultant

“ H a v e a b r e a k , h a v e a G r e e n t e a ”“ H a v e a b r e a k , h a v e a G r e e n t e a ”“ H a v e a b r e a k , h a v e a G r e e n t e a ”“ H a v e a b r e a k , h a v e a G r e e n t e a ”

In JapanIn JapanIn JapanIn Japan

Plant of the monthPlant of the monthPlant of the monthPlant of the month

DIYDIYDIYDIY————Garden maintenanceGarden maintenanceGarden maintenanceGarden maintenance

Garden of the monthGarden of the monthGarden of the monthGarden of the month

Women’s QuotationWomen’s QuotationWomen’s QuotationWomen’s Quotation

Men’s rule for WomenMen’s rule for WomenMen’s rule for WomenMen’s rule for Women

Crying is blackmail

Fortunately

Thank you

True friends are those who really know you but love you anyway.

- Edna Buchanan –

make tree nice and clean and

feel like waxed legs. Oops.

3) Look at your object carefully to check for cross branches. If so, cut one of them out. Cross branches are two branches touching and crossing each

other.

4) Stand back and see if any branches are out of proportion or shape. You can shorten them

to fit in to rest of branches.

5) Don’t forget to clean up the

mess you just made.

6) You may re-ward your-self with a talk to Santa for more pre-

sents

That was-n’t bad at

all was it ?

You can get ready

for party and don’t forget to buy some

nice sake.

Have a safe holiday and enjoy your

life in 2007.

© Copyright Japanese Landscaping 2006

TAKE 5

Japanese Cuisine Japanese cuisine is unique to the Japanese ar-chipelago where it originated and developed over the centuries. The majority of Japanese dishes are contrived to accent the natural flavours of fresh fish and shellfish and almost all are pre-pared so as to go well with rice and sake. The season of the year is a prime factor in the selec-tion of materials and the choice of the manner in which to prepare them. Utmost care is used in arranging the foods on dishes of various colours,

shapes and materials.

In addition to rice, soup and pickles, there are horsd'oeuvres, sa-shimi, grilled fish, deep fried and boiled foods, vegetables and fish in various dressings, and

vinegared dishes.

In season, special ef-forts are made to en-hance the natural flavour of the materials. Typical seasonings are soy sauce, sake, vinegar and sugar, but in no case is the seasoning so heavy as to make the dish strong or cloying. In making broths for soups and boiled foods and sauces for fried foods, stocks prepared from such materials as dried bonito, shiitake mushrooms, and tangle (an edible seaweed) are used to bring out added fla-vour. One common technique in Japanese cook-ing is the use of a “hidden seasoning” which is not itself perceptible to the people enjoying the dish but which accents some natural flavour of the materials. For instance, a small amount of salt is added as a “hidden seasoning” to bring out

the natural sweetness of a dish. Use of refined sugar goes back only about one hundred years, and even today, sugar is used sparingly in the best

Japanese cooking.

Among the Japanese foods liked best by foreign visitors are sushi and tempura. Sushi is slightly vinegared rice overlayed or mixed with raw fish, shellfish or vegetables. The method of prepara-tion, shape and taste differ somewhat depending on the locality. The nigirizushi of Tokyo is a simple variety of sushi consisting of small oblong balls of

vinegared rice topped with a thin slice of raw fish or shellfish. It is usually eaten in sushi shops where it is pre-pared before the cus-tomer’s eyes by cooks who go about their work in a smart and lively manner that gives these establishments a spe-cial atmosphere. Today nigirizushi is popular

throughout the country.

Tempura is a fritter-like dish of fish, shell-

fish and vegetables dipped in flour and water bat-

ter and deep fried.

The Japanese celebrate particularly happy occasions with red rice sekihan) and sea bream (tai) prepared with head and tail intact. Sekihan is made by steaming glutinous rice (an especially sticky variety) together with red beans which turn the rice red. The Japanese have long considered red to be a lucky colour because of its association

with colour of fire and the sun.

In JapanIn JapanIn JapanIn Japan

Wisteria floribunda Wisteria floribunda Wisteria floribunda Wisteria floribunda “Japanese Wisteria”

Deciduous, woody-stemmed, twining climber with leaves of 11— 19 oval leaflets. Scented, pea-like, purple flowers are carried in drooping ra-cemes, up to 60cm long, in early

summer.

Best looking on pergolas. If it doesn't flower, dig spade into ground around wisteria to cut some roots. It will

flower next year . ☺

December 2006 Volume 9 December 2006 Volume 9 December 2006 Volume 9 December 2006 Volume 9

Japanese Landscaping 197 Edgewater Drive Edgewater WA 6027

Australia

Japanese Garden E-news

Tel/Fax +61 08 9405 4456 [email protected] www.japaneselandscaping.com.au

Garden of the Month is a new series to introduce the gardens which I think have something special.

Motsuji Temple is known for its garden, one of Japan’s few remaining Pure Land Gardens, which attempt to reproduce the Buddhist concept of the pure land or

“paradise”.

Pure Land Gardens were a popular gar-den style during the Heian period (794—1185). Inside Motsuji’s garden, only the pond and the foundations of the former

buildings remain.

Motsuji was founded in 850, and under the Northern Fujiwara grew to become the Tohoku’s largest temple complex with several hundreds of subtemples during Hiraizumi’s heydays in

the late Heian Period, before being drastically reduced with Hiraizumi’s fall.

Motsuji is a 5-10 minute walk from the JR Hiraizumi Station.

If you have anything to publish in this newsletter,

please send information to

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If you wish to discontinue, please send email to

[email protected]

TAKE 5TAKE 5TAKE 5TAKE 5

TAKE TAKE TAKE TAKE 5555

December 2006 Volume 9 December 2006 Volume 9 December 2006 Volume 9 December 2006 Volume 9

Women’s rule for MenWomen’s rule for MenWomen’s rule for MenWomen’s rule for Men

You don’t have PMS; don’t act like you do

Chinese sayingChinese sayingChinese sayingChinese saying If you want happiness for an hour, take a nap. If you want happiness for a day, go

fishing. If you want happiness for a year, inherit a fortune. If you want happiness

for a lifetime, help somebody.

GARDEN OF THE MONTHGARDEN OF THE MONTHGARDEN OF THE MONTHGARDEN OF THE MONTH

Japanese Landscaping 9 by Eiji Morozumi (December 2006)

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