WIT Life #191: Multiple marathons and Honolulu highlights
Earthquake Tsunami, Food & Drink, Translating/Interpreting, Travel/Tourism, WIT Life, Writers 
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WIT Life is a periodic series written by professional Writer/Interpreter/Translator Stacy Smith (Kumamoto-ken CIR, 2000-03). She starts her day by watching Fujisankei’s newscast in Japanese, and here she shares some of the interesting tidbits and trends together with her own observations.
Tomorrow I head to Kumamoto, my home for three years during JET, to participate in the inaugural Kumamoto Marathon which will be held next weekend. The following weekend I will go up to Tokyo to participate for the fifth time in their amazing marathon. I’m looking forward to not only the running, but catching up with natsukashii friends, eating oishii food and most of all onsen!!!
Speaking of oishii food, 
I recently enjoyed the Hawaiian version of wagashi at my favorite shop in Honolulu, Kansai Yamato. This small stall in the food court of the fantastic Ala Moana mall sells handmade mochi in funky flavors like Kona coffee, mango and Oreo as well as Read More
Preston busts a move onstage with cosplay idol Reni Mimura. (Justin Tedaldi)
By Preston Hatfield (Yamanashi-ken, 2009-10) for JQ magazine. Preston moved from San Francisco to New York City in January 2012 and is now accepting submissions from people who want to be his friend. Abduct him from his house in the middle of the night, or find him on Facebook and ask about his JET blog in which he details his exploits and misadventures in that crazy Land of the Rising Sun we all love.
The Bennett Media Studio in New York’s West Village was filled to capacity on Feb. 11 for Saturday’s Lunar New Year Celebration and Fashion Show. This event, hosted by the ASIANinNY networking organization, treated guests to a night of Asian-oriented exhibitions, highlighted by two fashion shows and an energetic performance by cosplay singer and Japanese idol Reni Mimura.
The boys took the stage first, modeling clothes by designer Ninh Nguyen and eliciting a number of lascivious hoots and catcalls from an appreciative crowd, and the girls, wearing Meiling Chen’s new line, came out to a barrage of camera flashes. Fitting with the Year of the Dragon, the models’ hair, stylized by a team from Haruo Noro Salon, exhibited a quiet ferocity and mystique.
“For [the girls] the look is a simple and romantic boho style, center part, with a low ponytail and a braid. For [the boys] the look is a ’60s mod, edgy/punk, with a modern and clean feel,” lead stylist Noro said of his artistic intent. Having worked and studied in salons in Japan and London before coming to New Jersey and establishing his own business, Noro explained that for this event he drew mostly from his Japanese training, though having additional training and work with other cultures and participating in various fashion shows has enhanced his creative vision.
“I love that ASIANinNY is able to feature and promote various Asian designers, and my team and I are very happy to be part of it,” he said.
I’ll Make It Myself: “Kabocha-Stuffed Okonomiyaki”
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L.M. Zoller (CIR Ishikawa-ken, Anamizu, 2009-11) is the editor of The Ishikawa JET Kitchen: Cooking in Japan Without a Fight. A writer and web administrator for The Art of Japan: Kanazawa and Discover Kanazawa, ze also writes I’ll Make It Myself!, a blog about food culture in Japan.
Every food blogger with an interest in Japanese food is required by law to have a post on okonomiyaki, so today, I’m going to show you how to make my favorite version, which is stuffed with my favorite vegetable, kabocha squash.
Okonomiyaki (henceforth not italicized) is sometimes described as a savory pancake or as a Japanese pizza. What it actually entails is a batter made mainly of flour, egg, water, and baking powder, which is mixed with finely chopped cabbage and seasonings. To this batter, one adds meat or vegetable “toppings” (hence the pizza comparison) to one’s liking (hence the name, which could be translated as the “As You Like It Cooked Item”). This mixture is cooked in a frying pan or on a griddle and topped with okonomi sauce, mayonnaise, nori (seaweed), and bonito flakes.
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