✎ SUMMARY Otaku Cuisine is a style of Japanese cuisine adapted from fictional foods that were in animanga. Takushoku (Otaku Food) has been shaped throughout history by various groups of fans and their fandoms, called Otaku. As fans from the different regions of Japan and the Western world discussed deeper into what makes them Otaku, many thought of food Animanga with distinct dishes that were developed into recipes that came from Japanese and Western ingredients that were made for fellow Animanga Otaku. ✎ INFLUENCES Traditional Animanga Influences Otaku food is based primarily on the culinary traditions of Modern Japanese chefs through the eyes of the rest of the worlds otaku home cooks, but this was only thanks to the power of the internet and ingredient globalization. A significant number of dishes were made overseas that had formed the Takushoku style of cuisine at the time of the release of "Food Wars: Shokugeki no Soma". After the spark of otaku food took place there was growing interests in shows like: Ghibli films, Onegai Teacher, Ben-To, Yakitate!! Ja-Pan, Yume-iro Patissiere, and Ristorante Paradiso. Otaku Cuisine and Otamanor Cafes During this time, many Otaku from Tokyo districts Akihabara Chiyoda Ward and Ikebukuro Toshima Ward had made their home bases at Butler Cafes and Maid Cafes, such as Maidreamin Maid Cafe, @Home Cafe, Cure Maid cafe, and Swallowtail Butler Cafe. The Otaku cuisine is thus largely derived from food that has developed from Akihabara and Ikebukuro cuisine, and is particularly associated with these areas. Food Identity Otaku often identify foods with different style heritages which sometimes refer to streets in the prefecture of Tokyo's Nerima, Chiyoda, Toshima areas, or areas near Anime or Manga Studios. Akihabara Otaku staples include fried rice, ketchup sauce, and parfaits. Wereas Ikebukuro staples include foods such as biscuits, curry sauce, finger sando. Origins in Japanese Cuisine After sometime, through an increased appreciation of otaku culture from around the world, and ingredient globalization from Japan to Western countries, there has been an interest in producing more authenticly otaku dishes. This would involve techniques and ingredients that would be found from the native Japan and innovate dishes that are a specialty to otaku cuisine. Otaku cuisine has received the original idea of omurice and biscuits to innovate to make omufurai and pokken biscuits, both which are associated to otaku life. ✎ HISTORY Section 6- 1980-1989: Anime Golden Age: Golden Era 6.1- A Japan Cuisine that is Held in Special Observance From the beginning the animanga that came from Japan would use Japanese cuisine as a reference point in the content of its stories, so most of its viewer base would be interested and have Japanese cuisine be a gateway into the idea of all things Japan. This would also be a gateway to Japans cuisine and its ingredients, but would also make possibilities of animanga foods. During this time Animanga was getting popular around the world with many languages available and many people becoming both exposed and inspired by its many tales. The many cuisines that make up Japanese cuisine were then known as common knowledge to International Animanga Otaku, such as: Washoku (traditional), Yoshoku (western), Kankokushoku (korean), Indoshoku (indian), and Chukashoku (chinese). 6.2- Global Food Atmosphere of Restaurants The Japanese cuisine had effected Otaku cuisine in a number of ways. It used the same idea as seasons that mark types of foods, like: Hot Pot for Winter, Vegetables for Spring, Fried Meats for Fall, and Refreshing Fruit for Summer, but with an emphasis on home comfort in eating and design. Chopsticks are placed on a rest, but what is different is that this is taken one step further with a knife, spoon, or fork also having its own rest. Ingredients are similar to what you would find in a Asian Market for a mixture of globalized ingredient options. Many dishes are varieties of pre-existing Japanese Cuisine dishes, such as: Donburi (bowls), Kare (curry), Bento (boxed meals), and Ramen (soup and noodles). Many of these dishes would be seeked out and eaten overseas heightening the need to explore the rest of Japanese cuisine. It was a great attraction for Japanese restaurants that were outside of Japan to get new types of younger clientele who were curious to try the exotic foods of Japan. 6.3- Downward Image of Otaku During 1989 "The Otaku Murderer" stigma had still been lingering from Fumiya Ichihashi who played up the public stereotypes and fears about otaku. This would leak into the idea of anything bad at home including food was the result of being an Otaku, so Otaku were looked down upon for a variety of reasons. Many stereotypes would be that Otaku would stay home all day, have no job, and collect garbage that had nothing to do with the real world. During this time people started labeling quick home foods or junk foods as synonymous with Otaku food. Regardless of the image of otaku being taken down to a low level of social acceptance… Otaku continued to eat like everyone else, but what they chose was the Japanese cuisine that was in the shows and manga they viewed, but concealed the ideas of a otaku cuisine. Section 7- 1991-1999: Super Heroes and Evangelion: Henshin Era 7.1- The Secret Eating Habits of Otaku Akihabara was no secret to Otaku, because many of their games had come from visiting the electronics town, so the food in the area had an effect on otaku as well. When Otaku went to go shop for comfort foods that were easy to make at home or eat on the go they would choose: Curry, Canned Oden, Instant Nabe, Instant Noodles, Biscuits, and Chips as some of their go to foods. In the Western World they had developed a taste for different types of foods to call otaku foods. There was the fair share of snacks, including: Pocky, Pretz, Hello Panda, Senbei, Kinoko no Yama, and Arare, The most popular were Pocky and Pretz, so many flavors were often times imported from Japan and it was associated that otaku have a love for dipped biscuit sticks. But Japanese Food was also was paired as otaku food, like: Onigiri, Sushi, Donburi, Bentos, Tempura. There was also drinks like Calpico, Boss Coffee, and Ramune that were also called Otaku Drinks during that time. Many of the listed foods would work directly with the word of “Otaku” overseas to fit the lone word definition of someone interested in Japan, Anime, and Manga, instead of its Japanese definition of being passionate for something. 7.2- Scrutiny of Unhealthy Diets and Inactive Adulthood Western Otaku With the idea sticking that Otaku eat snacks and junk food there is a stigma that they are always fat and have no control over their bodies in health or size. Also they are coming off as rebels of turning a blind eye to cultural norms as a sense of giving in to the stereotype it makes the large size a weird status quo with the idea of being rotten and old. This would be emphasized for Fujoshi, since the name implies a sort of rotten or dirtiness, which was obvious discrimination of expectations that a female would know better. During Christmas time there is the term "Old Christmas Cake" which represented a person who was unmarried at 25 and seen as leftover women, but a further term evolved called "Rotten Christmas Cake" was used to shame Fujoshi as a sort of rotting leftover women. While many had silently taken shame there is a story that a few Fujoshi who frequented Ikebukuro had claimed that during the New Years Month on the first week of the 5th those who don't fit the stereotype could eat "Kasutera Cake". This would be someone who is responsible for self sufficiency, fully employed, cares for health, keeps up with appearances, and a bonus if they are seeing someone romantically. Section 8- 2000-2009: Incline of Maids and Butlers: Akiba Era 8.1- Encouraging Homely Traits and Otaku Cuisine Origins During 2001, Studio Ghibli had opened the Ghibli Musuem that had children friendly food and drink at the Straw Hat Cafe that immitated home cooking. Many of the dishes were Sandwiches, Parfaits, Spaghetti, Curry Rice, Omurice, Cakes, Soups, and Stews, many of the dishes that are in Otaku cuisine with adapted variations. For example. Spaghetti in Otaku Cuisine is similar to that of the Straw Hat Cafe's variation of mixed cooked vegetables with the noodles, and topped with a large meat ball that has grated powder on top. This beginning steps would have a strong connection to Otaku and marked as the first pioneering steps of what would lead to Otaku cuisine. Near 2005, Many inspired ideas came from the cafe as well as other Ghibli movies, like: Porco Rosso (Salmon Bachamel & Carrots), Kiki's Delivery Service (Fish pie), My Neighbor Totoro (Fish and Plum Bento), and Princess Mononoke (okayu porridge). Spirited Away (Chicken Dumplings) had led to a smaller dumpling imitation called mushitori [steamed chicken or bug catch], dangomushi [steamed dumpling or pill bug], and a fan who liked Clannad's Nagisa made the dango daikazoku set [ten dumplings], and dangoboshi [dumpling planet] which is a mush larger dumpling like the ones in spirited away. The main idea of Otaku cuisine was to celebrate the Otaku through the knowledge of cooking of the home with shows of animation inspiration to bring a cuisine separate from Japanese Cuisine for Otaku to call there own. This was considered after the many animated foods from shows sparked the imagination from Ghibli and its Straw Hat Cafe. This led Otaku on a path to creating their own type of style known at the time as House Cuisine “Taku Ryori” in Japanese. Even the idea of the shape of a house was similar to that of square bread (shoku-pan) that came out of household bread machines that are common in Japan. It made the idea to make Shokupan dishes that filled square bread with very thick soups and porridges accompanied by Kushiyaki. The meals prepared emphasized dietary, presentation, and storable foods that had individual servings that the cook would feed their family. The cuisine is looked at a family point of view that has balance in the diet with ingredients that are not too high in dairy or high in budget, which was unlike the typical stereotype of snacks and junk food. Many of these developments would pass on to the home food that was served at the Maid and Butler Cafes. 8.2- The Maid and Butler Cafes The themed cafes in Akihabara saw a boom around March 2001, Cafes which saw the effects the most were Maid cosplay cafes which had “idol” like services with live performances of singing and dancing, along with manor services of master welcomings, food blessings, and bubbly acting. A few known cafes were: Cure Maid, Maidreamin, and @Home cafe. Later on Butler Cafes began to emerge with similar services in Ikebukuro. The services at the themed cafes along with Japanese service industry had combined to form Otaku Hospitality.This trend had made its way to cafes started by clubs at Western Animanga Conventions, so the otaku and the staff of the manor had then become intertwined. This would involve several more Animanga Otaku hobby classes that would affect cafes and influence Otaku Cuisine, such as: Otaservers- (Animaids & Otabutlers), Takuryori Cooks, and Cosplay Idols. Otaku shifted from spending time at home where they felt safe to spending time at these cafes which they also felt safe and even more social, due to the attention from staff and other otaku, all the while staying in a place that was their own. It is at these cafes where foods that were to otaku tastes were popularized, like: spaghetti, omurice , katsu kare , hot gourmet teas, mixed coffee drinks, flavored scones, fruit parfaits, fingasando, fruit sando, and meat sando. The menus were developed from a mixed influence of Western Food, Japan Home Food, and Coffee Cafe Food that resembled snacks or appetizers. There were negative dietary effects to eating foods designed as finger food or small meals that were heavily sauced, but otaku had developed eating habits that were based on the menus of the themed cafes. Otaku had started to identify different features of Cafes, so they ended up making different words online that would make categories to explain some of the positions as well as cafe features to make it easier to understand what sort of offerings a establishment may have. A gender neutral term for Maid cafes and Butler Cafes would be an Manor Cafe for cafes which featured both maids and butlers, but if it was more colorful and animanga like it would be called an Otamanor Cafe (otaku and manor). Cafes were labelled on their features as well, such as: Manga Cafes (Mangakissa) that are said to have developed from old fashion Coffee Shops (Kissaten) where manga was available, Anime Cafes themed after a show, and Idol themed Cafes for their favorite groups. 8.4- Pilgrimage to Akihabara in Vogue As animanga has gained popularity all over the world, so has the knowledge of knowing where the must go places in Japan for Otaku, in this case it would be Akihabara for the game centers, animanga retail shops, electronics shops, idol cafes, and maid cafes. This has made travelers want to take trips to Japan just for the sole reason of visiting Akihabara. Otaku have made a pilgrimage in going to the Kanda Myojin Shrine, located in Chiyoda Ward, Tokyo, which has always been following entertainment trends. 8.5- Annual Day Observances for Food Annual Days that are observed were set as a way to celebrate famous historic Animanga figures who effect the modern day sceneand were decided on by fans who previously went to conventions or had meet ups on the specific days at secret meeting spots. Sometimes going to these meeting spots on characters birthdays to eat a food the character would eat multiple times per year. The meaning is a special fandom service, or gathering, to celebrate the stories of the creators. A wide range of people, series, and objects represent celebrations, so it is a true mix of otaku celebration and fandom interest. 01. January 5th, "Ghibli Day" Hayao Miyazaki's birthday is the date and eaten with a small cut of Kasutera Cake to ward off the negative otaku stereotypes and larger pieces for independent otaku. 02. February 26th, "Budokai Tenkaichi Day" Fuji TV broadcast of Dragon Ball anime. There is Ramen, Fried Rice, Boruyaki, and Bean Sprouts 03. March 3rd, "Seisenshi Day" Naoko Takeuchi's birthday. Biscuit Sticks, Parfait, and Fruits 04. April 7th, "Robot Generations Day" Tomino Yoshiyuki's birthday. Usually there are no celebratory foods on this day, but to make model kits or to display a model kit of a favorite robot to celebrate a certain series. 05. May 4th, "Tokusatsu Day" celebrate Shotaro Ishinomori and other creators. There is also no celebratory foods for this day. 08. August 10th, "Renai Circulation Day" Is when people are gifted Ohagi to those who want to celebrate their relationship. They also eat Tamago that represents the "the beginning" of new agreements for changings for a better relationship. Fish Miso Soup with long strips of kombu for long fulfilling health of a relationship. And Mizudako Octopus for a sign of emotional wealth by emotional connection, understanding, and respect that people can have with other human beings. 09. September 26th, "Kaemirichi Day" Mahoromantic. When people take the pilgremege to Kanda Myojin and celebrate at a Butler or Maid Cafe and eat Omurice. 11. November 3rd, "Animanga Day" Osamu Tezuka's birthday. Manga Meat, 8.6- Isolated Development of Cosplay Otaku Diets The Otaku themselves had an internal conflict at this time against the oddity of the development of what was being known as "Otaku Food". There was also a concern that anything that might be called Otaku cuisine would cause those foods to be pigeon holding a term for limiting possibility of the given foods. This would bring the idea that limiting a number of dishes would mean no further development and variation due to no geological specialties. This resulted in Otaku cuisines development being stagnant for a number of years. After the Maid cafe boom had ended, Otaku had turned back to comfort foods which their parents had made for them at home. Otaku who could cook had started to go back to emphasize the home like feeling of otaku cuisine rather than the Yoshoku cuisine that was predominant in the cafes. The Cafes which were still attended had shown more otaku that food can bring people together, even if the food is from a fictional show, since it is still a reason to meet somewhere. For this reason dishes that were made at home were starting to use less exotic ingredients and used more ingredients that were commonly found in markets in Japan and North America for sort of ease to obtain mindset that doesn't hurt the wallet and brings comfort. For example in Japan cheese is very hard to find, so not as many recipes would have cheese, since it was seen as a luxury in Japan. This trend lasted until 2009. Section 9- 2010-Present: The Rise of the Fujoshi: Otome Era 9.1- Ramen Shops of Akihabara During the 2010, there was the big ramen boom in Tokyo that hit after international interest had hit with many people being interested in pork ramen. A branch of Yarou Ramen in Akihabara had changed the landscape of what was expected of the appearance and toppings for a ramen necessary for otaku. These needs were soup, noodles that were covered by another ingredient, tower of sauteed vegetables, and a tower of condiment that is similar to the shape of snow on mount fuji. Otaku ramens appearance may have marked its spot, but its taste was still yet to be determined. 9.2- The Impact of Shokugeki no Soma and Yuki Morisaki Shokugeki no Soma is a manga written by Yuto Tsukuda with an anime adaptation. Illustrations were by Shun Saeki. Many of the students were marked for their culinary specialties by either ethnic cuisine or technique specialty: Ikumi Mito (Meat Specialist), Shun Ibusaki (Smoke Specialist), Ryoko Sakaki (Fermentation Specialist), Aldini Brothers (Italian cuisine), Yuki Yoshino (Game Meat Specialist), Megumi Tadokoro (Regional cuisine- Tohoku Style), Zenji Marui (Food Researcher), and Satoshi Isshiki (Japanese Cuisine). The show had taught food interested otaku through the medium of Animanga to have more refined tastes that were past the limitations of instant meals. Upon the incline of Otaku cuisine from "Shokugeki no Soma", Westerners and Japanese Otaku had made a move toward otaku cuisines individuality from the recipes brought by Yuki Morisaki. Collaborating with the manga staff and making the recipes, Yuki Morisaki created the "Totsuki Academy Challenge Plate: Official Recipe Book" that challenged fans to make what they saw on the show. Yuki Morisaki in particular is called the “Tongue of Totsuki” for being seen as the culinary authority of good Otaku food in the tastes being similar to that of Soma Yikihira who is also referred to as “The Tongue of Totsuki”. Totsuki is a referance made from the Culinary Academy that Soma Yukihira attends with the rest of the 92nd Totsuki Generation of students. 9.3- Otaku Ramen and Curry During this time Otaku had to come up with ideas for unique ramen broths and toppings. The pre-existing Ramens start with the basics Shio Ramen, Shoyu Ramen, Miso Ramen, and Tonkotsu Ramen. The next generation is Sardine Ramen, Mayu Ramen, Tan Tan Ramen, Sansyo Ramen, and Ebi Ramen (dried shrimp). The following generation is Basil Ramen (basil, cheese, tonkotsu), Niku Ramen, Kosyo Ramen (black pepper), Curry Ramen. Even though Curry Ramen was created before in Hokkaido, Otaku would take a different take with thin noodles instead of thick curly noodles and use chicken bones with the pork bones instead of only pork bones to flavor the broth. It would be uniquely Otaku approach to Kare Ramen. Morisaki’s dishes had inspired a variety of Ramens, Currys, and Donburis. Using the idea from the character Joichiro Special Rich Ramen created the soy milk miso mix for the Milk Ramen, Kuro Kare Laksa was the basis for Kusaya Ramen, Kozuyu Chicken Shoyu Ramen inspired Sakura Ramen, and Soup de Poison inspired the Tougarashi Ramen. These Ramen began as inspired dishes from Shokugeki no Soma "Battle of Ryo Kurokiba Vs Megumi Tadakoro". These fan recipes led a start to many fans taking the plunge from microwave to stove and cooking from scrach for their very first time, and those who already were cooking wanted more recipes. This made a strong need to Otaku to develop mulitple variations on one of the most beloved Japanese home foods "Japanese Curry Rice" or in Japan known as just "kareraisu". 9.4- Ingredient Framework and Classifications of the Reki-jo Reki-jo are girls who love History and Reki-dan are boys who like history, but both are under History Otaku. They are usually interested in the Pre-Edo period and fans of the historical fiction story of "Sengoku Basara- Warring States " which had inspired the idea of appointed geology of the old Japanese Provinces as the area divisions of Otaku dishes. While no authority states the abolishment of provinces there is still a large use of province names in many of Japans historical dishes. The ingredient confusion of knowing what areas specialties were was resolved through History Otaku's push of using the old provinces. The reasoning under province names was geologically restricting specialties and ingredients to the cooking style, while still allowing overseas Otaku to creatively benefit to find the best tasting food to an established style. This would also indirectly effect the chosen Japanese regions to have larger motivations of exported products through historical fiction. Style Classification of Otaku Cuisine was first made distinct from the Nine Cooking Circuits to compile cooking group styles with grouped provinces: Goki, Tokaido, Tosando, Hokurikudo, Sanindo, Sanyodo, Nankaido, Saikaido, and Hachido. Altogether it brings 79 culinary practices for each province to mark regionalized specialty Otaku chefs separate cooking identities. ✎ SPECIALTIES Bm [2001-2003] Most notably the dishes that attract many people who are interested or adventurous in Otaku foods are: (1) Omufurai Rice, (2) Apple Curry, (3) Nabe, (4) Shokudon, (5) Otaku Donburi, and (6) Daikazoku Dango. Other notables were the Fake Roast Pork, Chaliapin Steak Don, Transforming Furikake Gohan, and Chicken Egg Tempura Don. Many Kare Ramen [Yellow] ( curry block, chicken pork broth) Milk Ramen [White] (yama imo, soy-milk miso broth, sesame oil, shiitake kombu dashi, ) Kusaya Ramen [Black] (squid ink, pork chicken broth, kusaya vegetable oil, sardine bonito dashi). Sakura Ramen [Pink] (sakura denbu, white shoyu, sardine pork broth, kukurage scallop dashi, ) Tougarashi Ramen [Red] (shichimi tomato shrimp paste, hot chili oil, soy-milk chicken broth, garlic kombu dashi) Takuryori milk ramen with gobo root and natto cakes. English Name Japanese Name Otaku Cuisine Takuryori
0 Comments
Leave a Reply. |
Details
|