‘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.



Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
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Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)

For years, Tunisians have been picking bright red peppers, combining them with garlic, vinegar and spices and turning them into a saucy spread called harissa. The condiment is a national staple and pastime, found in homes, restaurants and food stalls throughout the coastal North African nation.

Brick-red, spicy and tangy, it can be scooped up on bread drizzled with olive oil or dabbed onto plates of eggs, fish, stews or sandwiches. Harissa can be sprinkled atop merguez sausages, smeared on savory pastries called brik or sandwiches called fricassées, The Associated Press reported.
In Nabeul, the largest city in Tunisia’s harissa-producing Cap Bon region, local chef and harissa specialist Chahida Boufayed called it “essential to Tunisian cuisine.”
“Harissa is a love story,” she said at a festival held in honor of the chili paste sauce in the northeastern Tunisian city of Nabeul earlier this month. “I don’t make it for the money.”
Aficionados from across Tunisia and the world converged on the 43-year-old mother’s stand to try her recipe. Surrounded by strings of drying baklouti red peppers, she described how she grows her vegetables and blends them with spices to make harissa.
The region’s annual harissa festival has grown in the two-plus years since the United Nations cultural organization, UNESCO, recognized the sauce on a list of items of intangible cultural heritage, said Zouheir Belamin, the president of the association behind the event, a Nabeul-based preservation group. He said its growing prominence worldwide was attracting new tourists to Tunisia, specifically to Nabeul.
UNESCO in 2022 called harissa an integral part of domestic provisions and the daily culinary and food traditions of Tunisian society, adding it to a list of traditions and practices that mark intangible cultural heritage.
Already popular across North Africa as well as in France, the condiment is gaining popularity throughout the world from the United States to China.
Seen as sriracha’s North African cousin, harissa is typically prepared by women who sun-dry harvested red peppers and then deseed, wash and ground them. Its name comes from “haras” – the Arabic verb for “to crush” – because of the next stage in the process.
The finished peppers are combined it with a mixture of garlic cloves, vinegar, salt, olive oil and spices in a mortar and pestle to make a fragrant blend. Variants on display at Nabeul’s Jan. 3-5 festival used cumin, coriander and different spice blends or types of peppers, including smoked ones, to create pastes ranging in color from burgundy to crimson.
“Making harissa is an art. If you master it, you can create wonders,” Boufayed said.