あら何ともなや昨日は過ぎて河豚汁
ara nan tomo na ya kinō wa sugite fukutojiruTosei (Matsuo Basho), Edo, 1678
oh well, nothing happened / yesterday has passed / eating pufferfish soup
Forget about it, Pufferfish
Written in the 5th year of Enpo, 1678, when Matsuo Basho was 34 years old. Then known as Tosei (Unripe Peach), young Matsuo was living in Edo’s Nihonbashi District, famous for the bridge of the same name, its Noh theaters, a famous fish market, and many cafes where aspiring haiku poets like Tosei sampled their wares.
“Fuhgeddaboudit,” they sometimes say in north Jersey and New York. It means the thing is not worth one’s time or energy. Forget about it.
Fugu soup (河豚汁, fukutojiru) is made with pufferfish. Pufferfish, blowfish, it is all the same, unless you get the poisonous part. The popular fugu soup is typically prepared tableside, hot-pot style, with cabbage and leeks. Best to eat in winter. Symptoms of poisoning take a little time. So, if you wake up the next morning and feel the same as you felt the day before, you’ll be happy, thinking last night’s worries were ridiculous.
Forget about it.



















