歳時記

Small and medium-sized raptors (birds of prey) are hawks or falcons, while larger species include the eagles. There are numerous kinds, among them the "goshawk", "crested eagle", "peregrine falcon", "marsh harrier", "gray-faced buzzard", and others. Those listed among the kigo above are common in winter; while the "gray-faced buzzard" 差羽【さしば】 sashiba, Bustatur indicus) and "honey buzzard" (八角鷹【はちくま】 hachikuma, Pernis ptilorhynchus) are summer birds. Several other species appear in Japan year-round. Being raptors, all hawks have sharp, curved beaks, strong legs, and sharp talons. They fly at high speeds and their eyesight is said to be keener than that of a human being using a pair of binoculars. This is one reason that hawks--especially falcons--have been used since ancient times for hunting. Because of their imposing appearance, these birds have always been a popular subject for artists. The etymology of the Japanese word taka (鷹) may be related to the word take (猛), meaning "fierce", though another hypothesis links it with toku (速) meaning "fast". [In a prefatory note to this poem, Bashomacr; speaks of being moved at the sight of the hawk because so many poems of old sing of hawks at Cape Irago.] The author of this verse was fond of hawks and composed many outstanding haiku on the topic. This one praises a particular specimen on its good fortune at having been born a hawk and not some other kind of bird. One can sense the depth of the poet's love for hawks.

Among the many species of blowfish, those eaten in Japan include, primarily, the "true blowfish" (真河豚【まふぐ】 mafugu) and the "tiger blowfish" (虎河豚【とらふぐ】 torafugu, Spheroides rubripes). The latter is preferred in the restaurants of Shimonoseki (下関), regarded as the home of blowfish cuisine. The liver and ovaries of these fish contain a virulent poison known as tetrodotoxin. During the spawning season, the poison is especially toxic. Spawning blowfish are called "rapeseed blowfish" (菜種河豚【なたねふぐ】 natanefugu, a late spring season word) and are avoided. In recent times, chefs who prepare blowfish must pass examinations and be licensed to practice, so the danger has been reduced. The flesh of the fish is delectable, and is served raw as sashimi, stewed, or in "blowfish soup" (河豚汁【ふぐじる】 fugujiru). The fins may be seared and mixed with heated saké to make a drink called "fin saké" (鰭酒【ひれざけ) hirezake), a favorite of connoisseurs. Older names for blowfish are fukuto and fuguto. When threatened by natural enemies, the blowfish puffs up its abdomen like a balloon--hence the name "puffer" in English, which corresponds to the Japanese fuku. In Western Japan and Kyushu, blowfish are called fuku rather than fugu. [The Sea of Genkai is a portion of the Sea of Japan, just west of Shimonoseki.] The blowfish is sometimes called "the bullet"--such is the risk of being struck by its deadly poison. The poet enjoyed a rich meal of blowfish the evening before, and is still somewhat anxious. His sense of anxiety is clearly articulated in the expression "unshaven beard".