‘A Way of Life’: The Japanese Dancer Conquering Spain’s Flamenco Scene

Japan's Junko Hagiwara, also known as La Yunko, poses for pictures at the Instituto Andaluz de Flamenco in Seville, on August 29, 2024. (AFP)
Japan's Junko Hagiwara, also known as La Yunko, poses for pictures at the Instituto Andaluz de Flamenco in Seville, on August 29, 2024. (AFP)
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‘A Way of Life’: The Japanese Dancer Conquering Spain’s Flamenco Scene

Japan's Junko Hagiwara, also known as La Yunko, poses for pictures at the Instituto Andaluz de Flamenco in Seville, on August 29, 2024. (AFP)
Japan's Junko Hagiwara, also known as La Yunko, poses for pictures at the Instituto Andaluz de Flamenco in Seville, on August 29, 2024. (AFP)

Japan's Junko Hagiwara has caused a stir in Spain's traditional flamenco world by unexpectedly winning the prize for best dancer at the country's leading flamenco festival -- the first foreigner to do so.

The announcement that the 48-year-old -- who performs under the stage name "La Yunko" -- was awarded the honor at the closing ceremony of August's "Cante de las Minas" festival in the southeastern town of La Union was met with a mixture of applause and some jeering.

"I was very surprised, I could not believe it. I believed it but I did not believe it," she told AFP by phone from the southern city of Seville, where she has lived for over two decades when asked about her reaction to getting the award.

Hagiwara, who was born in Kawasaki near Tokyo, said she did not notice the jeers because she "went blank" when her name was announced as the winner.

"When I dance, I don't think I am a foreigner, that I am Japanese. I don't think that. It doesn't occur to me. I am simply on stage, I listen to the guitar, the singing and what I feel I express in my dancing," she added.

Created in 1961, the "Cante de las Minas" festival is considered to be the world's most important annual flamenco festival. It features prizes for best singing, guitar playing and musical instrument performance in addition to dance.

Critics were unanimous in their support for Hagiwara.

"I liked her more than her competitors for three reasons: her classicism, the fact that she did not dance for the gallery, that is, for the public, and, finally, her good training," flamenco critic Manuel Bohorquez wrote in online newspaper Sevilla Info.

- 'Way of life -

Hagiwara said she became fascinated by flamenco -- a centuries-old art form that combines rhythmic hand clapping, stamping feet and impassioned singing -- at age 14 when she watched a gymnastics championship in which a Spanish competitor used the genre's guitar music.

"I loved the flamenco guitar, the sound and the melody, the rhythm," she said.

There was no internet at the time to help her explore her new interest, so she went to a shop that rented records and borrowed the only available flamenco CD.

"I listened to it, but there was no guitar, it was just singing," she recalled.

"Flamenco performers often have a very hoarse voice, very deep, and it scared me," she added while laughing.

Hagiwara went on to study pedagogy at Waseda University in Tokyo, where she joined a flamenco club, and started to take flamenco lessons.

But she felt she needed more.

In 2002 she decided to take the dramatic move across the world to Seville, capital of the southern region of Andalusia and the cradle of flamenco, to pursue her passion.

She made the move despite objections from her parents.

"In Japan, you can learn technique, choreography, but, of course, flamenco is culture, it's a way of life," she said.

"My father got very, very angry. He did not speak to me for three months. And my mother said 'how shameful, how shameful'," Hagiwara said.

- Culture shocks -

In Spain, she dedicated herself to flamenco, learning to dance with the best teachers, became fluent in Spanish and married an Andalusian man from the coastal town of Tarifa.

She gradually made a name for herself as a performer in Seville, and has also taught flamenco.

As is the case with many foreigners, she was surprised at first by the lively way locals talked to each other.

"I thought everyone was fighting!" Hagiwara said.

There were other differences.

"In Japanese culture, we place a lot of value on hiding the feeling, and in flamenco, you have to show it. In Japan it is for the inside, and in flamenco it is for the outside," she said.



Climate Change Puts South Korea's Beloved Cabbage Dish at Risk

Lee Ha-yeon, a recognized kimchi grand master and her apprentices prepare kimchi at the Kimchi Culture Institute in Namyangju, South Korea, August 21, 2024. REUTERS/Kim Soo-hyeon
Lee Ha-yeon, a recognized kimchi grand master and her apprentices prepare kimchi at the Kimchi Culture Institute in Namyangju, South Korea, August 21, 2024. REUTERS/Kim Soo-hyeon
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Climate Change Puts South Korea's Beloved Cabbage Dish at Risk

Lee Ha-yeon, a recognized kimchi grand master and her apprentices prepare kimchi at the Kimchi Culture Institute in Namyangju, South Korea, August 21, 2024. REUTERS/Kim Soo-hyeon
Lee Ha-yeon, a recognized kimchi grand master and her apprentices prepare kimchi at the Kimchi Culture Institute in Namyangju, South Korea, August 21, 2024. REUTERS/Kim Soo-hyeon

South Korea's famous kimchi is falling victim to climate change, with scientists, farmers and manufacturers saying the quality and quantity of the napa cabbage that is pickled to make the ubiquitous dish is suffering due to rising temperatures.
Napa cabbage thrives in cooler climates, and is usually planted in mountainous regions where temperatures during the key growing summer season once rarely rose above 25 Celsius (77 Fahrenheit).
Studies show that warmer weather brought about by climate change is now threatening these crops, so much so that South Korea might not be able to grow napa cabbage one day due to the intensifying heat, Reuters reported.
"We hope these predictions don’t come to pass," plant pathologist and virologist Lee Young-gyu said.
"Cabbage likes to grow in cool climate and adapts to a very narrow band of temperatures," Lee said. "The optimal temperatures are between 18 and 21 Celsius."
In the fields and in kitchens - both commercial and domestic - farmers and kimchi makers are already feeling the change.
Spicy, fermented kimchi is made from other vegetables such as radish, cucumber and green onion, but the most popular dish remains cabbage-based.
Describing the effect of higher temperatures on the vegetable, Lee Ha-yeon, who holds the designation of Kimchi Master from the Agriculture Ministry, said the heart of the cabbage "goes bad, and the root becomes mushy."
"If this continues, then in the summer time we might have to give up cabbage kimchi," said Lee, whose title reflects her contribution to food culture.
Data from the government statistics agency shows the area of highland cabbage farmed last year was less than half of what it was 20 years ago: 3,995 hectares compared to 8,796 hectares.
According to the Rural Development Administration, a state farming think tank, climate change scenarios project the farmed area to shrink dramatically in the next 25 years to just 44 hectares, with no cabbage grown in the highlands by 2090.
Researchers cite higher temperatures, unpredictable heavy rains and pests that become more difficult to control in the warmer and longer summers as the cause for the crop shrinkage.
A fungal infection that wilts the plant has also been particularly troublesome for farmers because it only becomes apparent very close to harvest.
Climate change adds to the challenges facing South Korea's kimchi industry, which is already battling lower-priced imports from China, which are mostly served in restaurants.
Customs data released on Monday showed kimchi imports through the end of July was up 6.9% at $98.5 million this year, almost all of it from China and the highest ever for the period.
So far, the government has relied on massive climate-controlled storage to prevent price spikes and shortages. Scientists are also racing to develop crop varieties that can grow in warmer climates and that are more resilient to large fluctuations in rainfall and infections.
But farmers like Kim Si-gap, 71, who has worked in the cabbage fields of the eastern region of Gangneung all his life, fear these varieties will be more expensive to grow in addition to not tasting quite right.
"When we see the reports that there will come a time in Korea when we can no longer grow cabbage, it was shocking on the one hand and also sad at the same time," Kim said.
"Kimchi is something we cannot not have on the table. What are we going to do if this happens?"