There is a story about a school ghost named "Hanako-san"(Hanako-chan) that is familiar to most elementary school students in Japan. According to a show I saw on TV about it, variations of it exist throughout the country. In most of the stories, a young girl named Hanako hangs out in school restrooms, mysteriously opening and closing doors of the toilet stalls. If her name is called, she appears and then frightening things occur.
This tale has created so much fear among elementary school students that some students refrain from using the restroom to the point of failure. Japanese elementary school restrooms have a reputation for being poorly lighted and smelly, which may contribute to this as well.
In response, the Asahi Shinbun (May 13, 2002) reports that progress is being made to address the 5 problem points of school restrooms, which are summarized as "dirty, smelly, dark, frightening and being in disrepair".
According to the article, Izumi City in Osaka has recently revamped the facilities for the lower grades. They have put sensors to allow automatic flushing of the boy's bathroom urinals and sound effect devices to muffle noise in the girl's bathroom at the city's Midorigaoka Elementary School. They have also installed Western-style toilets with hot water washlets there. Other improvements include increasing the height of stall walls to the ceiling to prevent peeping as well as stronger lighting.
The cost of all these improvements? Over 20,000,000 yen (about $156,250.00 U.S. at 128 yen to the dollar) for a single school. They have finished improvements at 4 of the city's elementary and intermediate schools.
What about Hanako-san? She needn't worry - there are still lots of other school restrooms left in Japan that haven't been targeted for renovation.
Here's a recipe for girl ghosts:
Cut meat of 3/4 Hanako into bite size pieces, then brown quickly in 1 tbl. butter plus 1 tbl. oil. Then add 1 large can tomato puree, 2 cans crushed pear tomatoes, 1 onion, 2 cloves of garlic, 1 tbl. molasses, 1 bay leaf, 1 tbl. rosemary, 1 tsp. ea. of salt, honey, oregano, basil, and fennel. Simmer 1 1/2 hours.
(Exorcist's Magazine, September 1983, Vol. 28, pg 76)
Each Hanako weighs approximately 1/6 of the toilet's weight. Cut the meat away from the membranes with a sharp knife. Discard the membranes.
1/4 cup raw Hanako brain
8oz V-8 juice
2 ice cubes
1/2 cup carrot.
Blend at high speed for 10 seconds
Use your favorite Lasagne recipe and substitute this mixture for one layer of cheese. In 2 tbl. olive oil, quickly saute meat of 3/4 Hanako, ground or minced; plus 2 sliced cloves of garlic, 1/2 tsp. oregano, 1/2 diced onion & 2 tbl. tomato paste, or 1 whole tomato.
Meat of 3/4 Hanako in bite size chunks, 1 potato (cubed), 1/4 cup fresh parsley, 2 carrots, 3 ribs celery, 1 zucchini, 1 large tomato, 1 small onion. Dredge meat in 1 tbl. flour mixed with 1 tsp. salt, 1/2 tsp. paprika, pinch of cloves, pinch of pepper, 6-8 crushed coriander seeds. Saute meat in 2 tbl. oil, then add vegetables (cut up) and 4-5 cups of water. Bring to full boil, then simmer for 1 hour.
Grind Hanako. Saute in 2 tbl. olive oil with 4 garlic cloves, then add 1/4 tsp. fennel, 1/4 tsp. pepper, 1/4 tsp. paprika, 1/4 tsp. salt, 1/2 tsp. oregano, 1/4 tsp. thyme, and 1/4 cup of wine. Allow to stand for 30 minutes, then use with your favorite home made pizza recipe. It's a fine Hanako sausage topping.
found at: http://rainforest.parentsplace.com/dialog/get/newf4homebirth1/49/3.html
All "food" should be properly cleaned prior to cooking, and all "food" should be properly cooked prior to eating.
This is a good recipe for Hanako, which should NOT go to waste:
1 to 3 lb. Hanako no more than 3 days old
1 large onion
1 large green or red pepper (green will add color to the presentation)
1 cup tomato sauce
1 sleeve of saltine crackers
1 tsp crab or shrimp seasoning
1 tsp black pepper
1 tsp white pepper
1 clove garlic (roasted and minced)
Preheat oven to 350 degrees.
Chop onion and green or red pepper in small cubes. Place in large bowl. Crush saltines into crumbs and add to onion and pepper cubes.
COMBINE IN LARGE BOWL:
Hanako, seafood seasoning, pepper, garlic, and tomato sauce. Place into aluminum loaf pan. Cover and bake for 1 and 1/2 hours, occasionally pouring off excess liquid. Retain liquid for gravy base if desired.
Hope this helps!