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Japan Restaurant Serving Tray Vintage Wood Lacquer Obon

Uploaded by: theoldtokaido
Video Description:
Description
Vintage Japanese serving tray (obon) made of wood and finished with brown and red lacquer. Japanese writing on the inside surface of the tray reads Iwaichi Honten which identifes the tray as having come from the original "Iwaichi" restarant. In Japanese culture it is not uncommon for business proprietors to pass on their company name to employees who have served them well when those employees move on to start their own business. The writing on this tray tells us that it comes from the original Iwaichi restauant and not from another restauant which has received permission to use the name. The tray dates from the early to mid Showa period (1926-1989) or before and is in fair condition with many mark and scratches as evidence of past service. There is also a large crack visible at one corner.
Size:
Height: 9.4 inches (2.4 centimeters)
Length: 15.4 inches (39.4 centimeters)
Width: 9.9 inches (25.5 centimeters)
Weight: 17.5 ounces (501 grams)
Long Noodles and Long Luck - Soba Noodles in Japan on New Years Eve
An interesting end-of-year tradition in Japan is the consumption of soba noodles on new years eve. Like the midnight kiss western couples commonly exchange to ring in the new year, the Japanese enjoy their own tradition of gathering at soba noodle restaurants for the year's final meal. This interesting tradition has its roots in the curious equation of "long noodles" with "long luck," and includes religious overtones as soba noodles were once the stock-in-trade of many feudal era Buddhist temples, who sold bowls of the delicious buckwheat fare to hungry pilgrims arriving at their gates. Buddhism and noodles actually have a long association in Japan, where it is thought Buddhist priests first introduced noodles from China during the 9th century.
As for our family, we favor a small soba shop in our community which certain members of our family have patronized for over 40 years. The restaurant is called Iwaichi and is run by three generations of the Kobayashi family. Working from 7 AM until past midnight six days a week, the Kobayashi family make both noodles (men) and soup (tsuyu) from scratch in an establishment that seems to have its menu prices forever stuck in the decade of the 70's. Visitors to Iwaichi are invariably greeted upon entry by the kind-faced mother of the family (mid 60's) while in the back the rest of her family (including a very elderly yet spry pair of grandparents) can be seen busily preparing savory bowls of soba for eager customers. Our daughter Emily especially enjoys visiting Iwaichi which has a small bookshelf well stocked with children's books for auntie Yoko to read to her. Emily also enjoys the treat of fresh fruit she invariably receives after her meal, complements of the kitchen staff.
item code: R1S1-0005677
category codes: (KITTOT)
ship code: B

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