GLOSSARY

SOCIAL TERMS

Gaveena:  A polytheistic religion originating among the Brahla emphasizing worship rites.

Kamutsu:  The spiritual and nationalistic religion of the Dayoi, emphasizing ancestral reverence and various religious rites and observances.

Laharti:  A religion originating among the Brahla but spread throughout the known world, emphasizing the attainment of Enlightenment through the teachings of various wise sages.

Quendrin:  A monotheistic religion prohibited in many areas of the known world for its antipathy to other beliefs, emphasizing the salvation brought about by the incarnation of their God.

ECONOMIC TERMS

Bu: A silver coin used as currency in Dayoi. It resembles a rectangular silver tile and is equal to 1000 copper zeni. Use of bu in common transactions is rare.

Mon: A string of 100 copper zeni, used as common currency in Dayoi.

Oban: A gold coin used as currency in Dayoi. It is a heavy golden disk about as wide as a small child’s clenched fist and is equal to 200000 copper zeni. An oban is rarely used outside of large-scale property transactions.

Ryo: A gold coin used as currency in Dayoi. It is an oval plate of gold and is equal to 5000 copper zeni. Ryo are rarely used in everyday transactions.

Zeni: A small, round copper coin used as currency in Dayoi. Each coin has a little square hole in the center, so that it can be strung in groups of 100 called mon. Zeni is the most common form of monetary exchange.

FASHION TERMS

Dobuku (Male): A warm, short, open-fronted jacket reaching anywhere from the waist to the mid-thigh. It can be sleeved or sleeveless, and the collar may be broad (in order to be folded left-over-right and tied at the waist) or narrow (to be left hanging loose and open). This garment is very comfortable and informal, and may be worn by any rank. Worn in Dayoi.

Hakama (Both): An all-encompassing term for wide, pleated trousers worn by every rank. Hakama for commoners are typically more narrow and only about mid-calf length. Upper classes usually wear hakama with much wider and longer legs. Soldiers usually wear them at knee-length. Worn in Dayoi.

Hitatare (Male): A very comfortable open-collared jacket with a double-panel width body. The shorter-sleeved style is especially common with the lower class. The upper class prefer the more regal look of long, very wide sleeves. Some styles include a wrist-cord to tighten the sleeve. Worn in Dayoi.

Hitoe (Both): A simple, unlined robe with open sides, open sleeves, and a long open collar. It is worn primarily with formal outfits. Men wear it tucked into their trousers and women wear it over their kosode. Worn in Dayoi.

Ho (Male): A full-length over-robe worn with formal outfits. Winter styles are heavy and lined, while summer styles are light and without lining. Styles vary slightly according to rank, but they are typically wide and have a round collar that closes at the right side of the neck with a clasp. Worn in Dayoi.

Juni-hitoe (Female): “Twelve Layers of Robes”

Kachie (Male): A relatively narrow, short-sleeved over-robe worn by lower-level military or officials and members of the imperial guards as their formal uniforms. The back is cut slightly shorter than the front for ease of movement. It is open on the sides and has a round, standing collar. Members of the imperial guard wear them with large round crests block printed in black on the chest and loins, at the center of both sides of the sleeves, and at the middle back and buttocks. Worn in Dayoi.

Kanmuri (Male): A black lacquered or cloth ceremonial crown worn by many members of the imperial court, including the Emperor, his attendants, and the royal guard. It resembles a flat black cap with a stiff rounded flap protruding up out of the middle of the back. At the base of the flap is a thin horizontal stick. Sometimes the crown is accented with bits of crimson. Worn in Dayoi.

Kariginu (Male): Also known as a hunting robe, this is an informal style worn by the upper classes. It has a standing, round collar that fastens closed at the right side of the neck with a clasp. The body is left unsewn at the right and left sides, and the huge sleeves are only attached at the upper back for the space of a few inches. The wide sleeves have a running cord to allow them to be gathered in at the wrist, but it is not generally so worn. When worn, the back of the kariginu hangs straight down, while the front is pulled up and allowed to blouse out over the abdomen, resulting in the front hem being about knee length while the back reaches the ankle. It is held to the body by a belt. For convenience in walking around, the back can be pulled up and tucked into the obi. Worn in Dayoi.

Kinu (Both): Simple robes worn under over-robes, often in many layers. Arranging the colors and layers of the kinu is an art form for upper class women. These layered robes are the defining trait, the “twelve layers of robes”, of the juni-hitoe. Worn in Dayoi.

Ko-uchigi (Female): A billowing, full-length, informal robe worn on top of an upper class woman’s layered ensemble. This was often the only layer to use a pattern or brocade. Worn in Dayoi.

Kosode (Both): A full-length robe worn commonly by the lower and upper classes alike. When worn by the lower class, it is worn as an over-robe. Members of the upper classes instead wear it under other layers of robes. It has short, tube-like sleeves, and the collar is worn folded left-over-right. Worn in Dayoi.

Kyutai (Male): An over-robe worn by elite Laharti monks, retired emperors, imperial princes, and officials or advisors who have entered into religious orders at a high rank. It has large, open sleeves, and is floor length, with an overlapping front panel. The bottom terminates in a skirt of sorts which is heavily pleated on the left and right side, and flat at front and back. Also, the collar is extraordinarily wide and full, so that when it is worn it actually stands up behind the head of the wearer. This is its distinguishing feature. The skirt is attached to the body by a horizontal band of cloth. This band also joins the front and back of the garment, as it is unsewn up the entire left and right side. The cloth is invariably silk, often an elaborate brocade, and is lined. It is a sumptuous garment, belted into place with a narrow sash. Worn in Dayoi.

Shibiradatsu-mono (Female): A simple knee-length pleated skirt wrapped over the kosode and held in place by a thick belt tied at the left side of the waist. It is worn primarily by women of the lower classes. Worn in Dayoi.

Soken (Male): An overgarment worn by Laharti priests. Structurally, it is very similar to the kyutai, but is far less formal than that garment. It is traditionally made of undyed or white, unpatterned silk, and unlined. More contemporary versions are also made in shades of gray or black. It has large, open sleeves, and is long, with an overlapping front panel. The bottom terminates in a skirt of sorts which is heavily pleated on the left and right sides but has a flat front and back. The skirt is attached to the body by a horizontal band of cloth. This band also joins the front and back of the garment, as it is unsewn up the entire left and right sides. Worn in Dayoi.

Suikan (Male): An upper-body garment similar in cut to the kariginu (having a standing collar, open sides, a one panel-wide body, sleeves only marginally attached at the shoulder blades). The fastening is different. Instead of a clasp fastening at the collar as with a kariginu, two long round cords (one from the center back of the collar, one from the end of the front collar) are provided. The cords can be tied at the neck, or the garment can be worn with an open collar and the cords tied at the chest to keep everything together. The suikan is shorter than the kariginu, and is worn inside the hakama. When worn outside the hakama it is left unbelted, providing a very informal appearance. Suikan are worn by lower-ranking officials and some retainers of courtiers. The suikan is also the formal court dress of the middle-class samurai. In that style, the depth of the sleeve is greater, and the fabric is often brocaded or decorated with elaborate prints. Normally suikan are dyed in a solid or gradient color. Worn in Dayoi.

Uwabakama (Male): The most formal of hakama. It is always white and always lined in unpatterned crimson silk. The lining always shows around the edges of the ties, and at the hems. Unlike conventional hakama, the ties are not pared front and back; rather, there is but one long waist tie, and the front is permanently attached to the back at the right and left sides, as the actual opening is up the front, which is covered by the joining “fly.” The waist tie overlaps at the front, and is tied closed at the right side, with the excess of the waist ties thrust into the pant leg. The uwabakama is totally open along the crotch; in fact, it is almost two separate garments — a left leg and a right leg — joined at the center back. There is a long, solid panel that runs up between the legs. Each leg is two widths of cloth, making this a four-panel hakama. Worn in Dayoi.

ARTISTIC TERMS

Shijo-style: A Dayoi style of painting characterized by subjects taken from people's everyday lives. A kind of realism with sometimes satirical elements.

Tatami: Woven straw matting used as a floor covering in many Dayoi buildings.

CULINARY TERMS

Azuki Bean: A sweet red bean widely used in Dayoi recipes for soup, desserts, or cake paste.

Egg Drop Soup: A Dayoi soup made by cooking onions in a soy sauce and mushroom stock broth with beaten eggs and snow peas.

Hakusai: A thin white cabbage with a crisp and mild taste, used in many Dayoi recipes.

Isobe-Maki:  Grilled mochi rice cakes wrapped in dried nori seaweed and doused with soy sauce. A common Dayoi dish.

Kappa-Maki: Also known as cucumber rolls, these are a popular appetizer in Dayoi. They are made from nori seaweed and sweet sticky rice, stuffed with sliced cucumber and served with soy sauce and spicy wasabi paste.

Maki: Rolls made from nori seaweed and sweet sticky rice, stuffed with chopped vegetables, raw fish, tofu, or pickles, often served with soy sauce and spicy wasabi paste. An extremely popular dish in Dayoi.

Miso Soup: One of the most common Dayoi dishes. It is a soup made from ground mushroom soup stock, chopped tofu, miso bean paste, and chopped green onions. Miso soup is often consumed at every meal, including breakfast.

Mochi: A very common Dayoi dish, a sticky type of rice cake that can be prepared in numerous ways. Most commonly it is shaped into rounds and stuffed with pastes of beans, soy, or fruit. It can also be grilled and served in soup.

Nori: Paper-thin sheets of dried seaweed with a faintly sweet taste, used most often for maki rolls. A Dayoi specialty.

Ramen Noodles: Thin egg noodles usually served in a broth with bits of meat and vegetables. These are very common and easily prepared meals in Dayoi.

Sake: An alcoholic beverage made from fermented rice that is extremely popular in Dayoi. It is sweet-tasting, relatively mild, colorless or slightly yellow in color, and traditionally served warm. It is also commonly used in cooking.

Sashimi: A Dayoi specialty food made from sliced raw fish, served with radish, gingerroot, spicy wasabi paste, and soy sauce.

Shiruko Soup: A Dayoi soup made from grilled mochi rice cake balls and the sweet broth of azuki red beans.

Tekka-Maki: Also known as tuna rolls, these are a popular appetizer in Dayoi. They are made from nori seaweed and sweet sticky rice, stuffed with raw tuna sashimi and served with soy sauce and spicy wasabi paste.

Tempura: A Dayoi-style batter made from a mix of eggs and flour that is then applied to fish, meat, tofu, or vegetables and fried. This is a popular style of preparing meals.

Teriyaki: A Dayoi sauce made from soy sauce, rice wine, and sugar. It is often applied to meat, fish, rice, tofu, and vegetables.

Udon Noodles: Thick white noodles used in many Dayoi recipes. Most often they are served in a warm broth made from soy sauce and mushroom soup stock, but they can also be served cold with a dipping sauce.

Wasabi: A light green-colored Dayoi condiment that has a sharp, pungent, and fiery flavor. It is a paste made from a Dayoi root, like horseradish, and is used primarily to flavor maki rolls and sashimi.

Zoni Soup: A soup popular among the Dayoi during their Peach Blossom Festival. It is made from mochi rice cakes, chicken, leek, hakusai cabbage, mushrooms, and carrots in a broth of sake and soy sauce.