|
|
Introduction The Japanese culture is unlike any other in the world. It has long been known for it’s excellence in education and it’s strong background of family and religion. The Japanese way of life is an assortment of art, literature, music and more; it is nothing short of spectacular. In this research paper, I will explain about some of the different aspects of the Japanese life style as well as take a cultural look into the life of the Japanese. The Japanese Home Finding a place to live in the Japan isn't easy. Limited supply and high demand result in tiny, hutch size homes with high rent rates. On average, dwellings in Japan have 91.92 square meters (about 989 square feet) of floor space, which is not very much compared to the average house sold in the United States. By Western standards, the Japanese home is very small. In the major cities, most families live in tiny apartments. One third of the housing in Tokyo averages only 121 square feet while the average Japanese home is 989. Land is hard to find and thus extremely expensive. For this reason there are many cultural differences between west and east. The Japanese do not entertain in their homes as they feel that their houses are not worthy enough to bring in visitors. In fact, typical entertaining for men is in a convenient city location, generally, close to where they work. In the cities, it is not at all unusual for people to travel at least one and a half hours to work in each direction. The kitchen is generally very small and usually reserved for cooking. The refrigerators are little, the counters are low, and there is very limited shelving space. Typically there is no oven; only a broiler (used for fish) and a stove. Gas is the source of energy for heating water and for the stove. Japanese homes do not have central heating and usually each room is supplied with a heater that crosses as an air conditioner for the summer. The bathtub is located in a room that is like a huge shower stall with a central drain. The toilet and sink are found in a different room or area. Often this room serves as a laundry room as well. Shower facilities are usually not the same and are often hand held. The bathtub is very large and deep. It is filled once in the evening and then used by the entire family. The concept is one of cleanliness and good hygiene. You wash your body well with soap and a cloth outside of the bathtub, while seated on a small stool. You can use buckets of water from the tub to rinse. After you are completely clean and rinsed, you enter the hot tub of water to soak and relax. In this way, the water stays clean for the next person. After you are finished, rinse the wash area and be sure to cover the tub to keep the water hot for the next person. It is customary that the eldest male in the family uses the bathtub first. Generally, most Japanese homes do not have the same elaborate laundry facilities as we do. There is Usually a small washing machine and then the clothes are taken to dry on the balcony or on the roof of the building or home. Many times, undergarments are washed by hand Many Japanese homes have at least one room that contains tatami (mats). Each mat is about three feet by six feet and about two inches thick and covered with tightly woven rice straw. The mats do not move once laid and the size of a room is even referred to by the number of mats. These days, the tatami rooms are used for sleeping at night or for a traditional ceremony. During the day, the bedding such as pillows, covers, and such, are stored in a deep cupboard somewhere in the room. Tatami rooms do not have regular doors, but rather they have screen doors, which slide like some of our doors leading to decks and closets. These doors are covered with a thick paper, which is easily punctured. Good table manners and good manners in general is a key to the Japanese lifestyle. Eating is considered a very formal activity and is treated with the greatest amount of prestige. Just after you sit down at a table, you are given a hot (or sometimes in the summer cold) damp, white towel called an o-shibori. In a restaurant it is generally wrapped in plastic or is often served on a small oblong tray specifically made to place the o-shibori on.
|
