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Known in kanazawa, gained widespread popularity in the late 18th century. wearing elaborate kimono costumes and makeup, geikos are paid to entertain by singing, dancing, drinking basically making older men, generally, feel good and welcome for an hour, maybe two. yaeko is the owner of the fujinoya teahouse, one of only 15 or so left in kanazawa. these teahouses, which at one time numbered in the hundreds, provide a stage for the geiko, of which there are only about 50 left working in the city. yaeko is a retired geiko and an old friend of masa whom he credits with teaching him many things about culture, life and, presumably, about women. ....
Known in kanazawa, gained widespread popularity in the late 18th century. wearing elaborate kimono costumes and makeup, geikos are paid to entertain by singing, dancing, drinking basically making older men, generally, feel good and welcome for an hour, maybe two. yaeko is the owner of the fujinoya teahouse, one of only 15 or so left in kanazawa. these teahouses, which at one time numbered in the hundreds, provide a stage for the geiko, of which there are only about 50 left working in the city yaeko is a retired geiko and an old friend of masa whom he credits with teaching him many things about culture, life and, presumably, about women. [ applause ] ....
Huh, tony? anthony: beautiful. when you first went to the u.s., how old were you? masa: 27. yaeko: 27? [ speaking japanese ] masa: yeah. yeah. anthony: did you have a job when you went? masa: no. for play golf. [ laughter ] anthony: no way. masa: yeah. the thing is, when i was a kid you know, art class? the teacher told me that american kids, they when they draw outside, just flat, straight line, house, tree, sun. huge, huge land. anthony: that s true. masa: japanese kids will do just mountains first. the house, right? the sun. i wanted to go u.s. to see huge land. that s my, you know, dream, you know? anthony: grilled rockfish made houraku style, steamed in smoking wormwood. masa: good fish, right? anthony: very good. bamboo shoots and wagyu beef prepared tableside with soy sauce and mirin. masa: mmm! anthony: oh, that s fantastic. ....
masa: nice, beautiful, huh? anthony: beautiful. this is a hard thing to do. masa: oh yeah, yeah. anthony: a lot of masa: they need to learn a lot of stuff. thanks. anthony: play music, tell stories masa: dance. yaeko: [ speaking japanese ] masa: [ speaking japanese ] yaeko: that s ok. anthony: a lot of work. masa: a lot of work. cheers. anthony: so what brought you here first? masa: when i was young, i didn t know this kind of world color wise, artist, beautiful i ve never seen that kind of stuff. big kind, kind of shock. i was a country boy, here is very sophisticated. people are sophisticated. i learned from her culture, what the secret is, spiritual wise. they teach me, you know? that s why the kanzawa city, this is my second country. ....
Vinegar, soy sauce, sugar and sesame. masa: beautiful. huh, tony? anthony: beautiful. when you first went to the u.s., how old were you? masa: 27. yaeko: 27? [ speaking japanese ] masa: yeah. yeah. anthony: did you have a job when you went? masa: no. for play golf. [ laughter ] anthony: no way. masa: yeah. the thing is, when i was a kid you know, art class? the teacher told me that american kids, they when they draw outside, just flat, straight line, house, tree, sun. huge, huge land. anthony: that s true. masa: japanese kids will do just mountains first. the house, right? the sun. i wanted to go u.s. to see huge land. that s my, you know, dream, you know? anthony: grilled rockfish made houraku style, steamed in smoking wormwood. masa: good fish, right? anthony: very good. bamboo shoots and wagyu beef ....