Amegoui – Praying for Rain
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Posted by Benjamin Martin, a JET from 2008-2013 in Okinawa, publisher of the blog MoreThingsJapanese.com and author of the award-winning YA fantasy series Samurai Awakening (Tuttle).
Since the end of the rainy season early this year, the weather on Kume Island has been full of clear sunny days. While it makes for great sight-seeing and beach-going, it has been a hard year for farmers, with little or no rain to sustain critical crops. For the first time in 15 years, the island locals returned to their roots, asking for the help of the Chinbei, the name of the high priestess from the old Ryukyu Kingdom to come and pray for rain.
This rare ceremony began early on August 11th. The Chinbei and other priestesses (noro) met at Chinbei Dunchi on Kume Island. There, a sacred rock was encircled by rope to signify the presence of a kami. After offerings of rice, fruit, and sake, the noro poured water onto the rock while the Chinbei and other local representatives prayed. The Chinbei poured sake from a small cup, repeating the process until she felt the kami was satisfied.
Afterward, all the attendees were asked to participate in a tug-o-war competition outside the grounds. In addition to the physical offerings of sake, rice, and fruit, the offering of effort and strength signified by the competition was in offering to local kami. While competing, locals were sprayed and doused with water, and afterward danced in the simulated rain.
From Chinbei Dunchi, the priestesses and local leaders made offerings at two other shrines in the area. These shrines date back hundreds of years. One was a natural rock formation where a kami is thought to reside. The other was hidden away near the airport grounds where a concrete structure enclosed the sacred home of another kami. At both sites, offerings of rice, sake, fruit and prayers were put forth.
Immediately after the prayers ended, it began to rain. A tornado was even spotted, though it did not touch down. The farmers and local representatives happily returned to Chinebei-dun, the parched ground sated with the first short downpour in a very long time.
For more photos from this special event visit MoreThingsJapanese.com
I’ll Make It Myself!: The Best Sakura Soft Cream in Town: Kyokusuien
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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. Ze also writes I’ll Make It Myself!, a blog about food culture in Japan and the US; curates The Rice Cooker Chronicles, a series of essays by JETs and JET alumni on the theme of cooking/eating and being alone in Japan; and admins The JET Alumni Culinary Group on LinkedIn.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
Fu Chanpuru Recipe
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Posted by Benjamin Martin, a JET from 2008-2013 in Okinawa, publisher of the blog MoreThingsJapanese.com and author of the award-winning YA fantasy series Samurai Awakening (Tuttle).
After nearly five years living in Okinawa, my favorite food is still Fu Chanpuru. While it might sound like part of a martial art, Fu is actually wheat gluten (so steer clear gluten intolerant people… sorry! you’re missing out). In Okinawa, you can buy Fu in packages, either in long roles, or in more compact forms. Fu is baked and dry, so you will have to hydrate it before use.
Ingredients
- 72g Fu- gluten
- 1 carrot cut into thin slices
- 1 large onion
- 1 packet mushrooms
- 1 bell pepper, sliced
- 1/2 small cabbage
- 170g meat (sausage, pork, etc)
- 3 eggs
- 3tbsn soy sauce
- 1tbsn garlic powder +extra
- 1tsp salt
- 2 packets dashi
- 3 small chingensai plants, cleaned and chopped (optional)
- water
- 2tbsn Extra Virgin Olive Oil
Visit MoreThingsJapanese.com for the full recipe.
I’ll Make It Myself!: Localizing Big Boy
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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 recent returnee, ze also writes I’ll Make It Myself!, a blog about food culture in Japan and the US; curates The Rice Cooker Chronicles, a series of essays by JETs and JET alumni on the theme of cooking/eating and being alone in Japan; and admins The JET Alumni Culinary Group on LinkedIn.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
…During a work conference in Chiba that first fall, I ended up out for a quick lunch at Big Boy, which is essentially a hamburger-and-standard-”American”-fare family restaurant in the US. In Japan, as with most “Western food” family restaurants, Big Boy has been cleverly localized. There are no hamburgers, only hamburg plates.
World’s Only 50kw OTEC Plant in Okinawa
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Posted by Benjamin Martin, a 5th year JET on Kume Island in Okinawa, publisher of the blog MoreThingsJapanese.com and author of the award-winning YA fantasy series Samurai Awakening (Tuttle).
June 16th marked the beginning of power generation at Kume Island‘s Ocean Thermal Energy Conversion Power Plant with a ceremony and visiting dignitaries from around Japan and the world. The newly completed OTEC power plant will be able to generate up to 50kWs of electricity from a turbine driven by the difference in warm surface sea water and cold deep sea water.
This station is the only power generating OTEC facility of its kind in the world. While OTEC is not a new idea and different countries are now studying its possibilities, this is the first step towards creating an effective market for the future. In addition to power, the mineral rich deep-sea waters used by the plant can be used in a variety of industries, making the entire process more efficient and beneficial. The station is part of the Okinawa Prefecture Deep Sea Water Research Institute, and as the goal of the institute is to research the deep-sea water, the power plant’s primary role will be as a research and educational tool. Its construction has been part of a continuing dialog on clean energy between Kume Island, Okinawa, and the National Energy Laboratory of Hawaii Authority and their OTEC project, but was designed and built under advisement from Saga University’s Institute of Ocean Energy.
The ceremony marked the official start of power generation after initial testing and the first power generated in March of this year. Starting at ten in the morning, visitors were invited to the Research Institute Grounds to view the OTEC plant, sample some of the many products made with deep-sea water, and enjoy entertainment by artists from local to abroad. The open fair was followed by a half-hour ceremony with speeches and messages that ended with the pushing of the ‘start’ button. Special guests included:
- Aiko Shimajiri – Parliamentary Secretary of Cabinet Office and Ministry of Reconstruction from the House of Councilors
- Akikazu Shimoji – Okinawa Commerce and Labor Department Industrial Development Supervising Officer
- Yoshihisa Kawakami – The Okinawan Vice-Governor
- Alfred Mageleby – Consul General form the American Consulate General Naha
- Nonaka Tomoyo – Director of the Gaia Initiative
- Mark McGuffie – Managing Director of Enterprise Honolulu
- Gregory Barbour – Executive Director of NELHA
These guests were all involved in different aspects of promoting the OTEC project on Kume Island in communicating with the Hawaii OTEC program. This historic achievement will have an important role in the local economy and development of Kume Island and will be a key test of this clean energy technology for institutions around the world.
The official events ended with a reception before the nearby visitor’s center where more performances took place and several speakers were invited to share their thoughts on the OTEC start and future of the program. Keynote speaker Nonaka Tomoyo surprised Kume Island Mayor Taira with a proposal for creating free WiFi on the island, which the mayor was just able to avoid commenting on. Though it was a positive proposal, the Mayor is limited in the ways he can promote growth on the small island. Luckily, organizations like Gaia Initiative and the sister-city partnership with Hawaii County are providing knowledge and political support to help Kume Island grow technologically and economically.
The celebration will continue Monday with talks by people involved with OTEC. The continued dialog between interested parties promotes new ideas and the sharing of vital information.
For the future, project supporters hope that the power plant will justify the creation of a new deep water pipeline and expanded capacity generators which will allow for more industries and power. Both Hawaii and Kume Island will continue to communicate and share information that will help the different projects create new opportunities for efficient use of the deep-sea water and OTEC power.
Visit MoreThingsJapanese.com for more pictures from the event and more on OTEC power.
Mackerel curry from Chiba Prefecture
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Tom Baker (Chiba, 1989-91) has begun a 47-part weekly series of posts on his Tokyo Tom Baker blog, in which he will sample and comment on a curry from a different prefecture each week. Here’s an excerpt from his fourth installment, about Chiba Prefecture:
On a visit to Choshi last year, I noticed many businesses that appeared permanently shuttered, including a hotel just a block from the town’s famous lighthouse. But Choshi does have a few things going for it. Two major soy sauce companies, Yamasa and Higeta, have factories there. And its history as a center of the fish cannery business led to the existence of this week’s curry: canned mackerel.
I’ll Make It Myself!: Yes, You Should Try Soy-Sauce Ice Cream
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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, web administrator, and translator, ze also writes I’ll Make It Myself!, a blog about food culture in Japan; curates The Rice Cooker Chronicles, a series of essays by JETs and JET alumni on the theme of cooking/eating and being alone in Japan; and admins The JET Alumni Culinary Group on LinkedIn.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
I probably don’t need to mention how much I love “weird” local flavors of ice cream. In fact, I’m not sure I really need to preface this post with an explanation about how soy-sauce ice cream sounds a bit odd to people unfamiliar with Japanese “savory” flavors used in sweet ice cream.
Why is Japanese Food so Delicious?
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Posted by Benjamin Martin, a 5th year JET on Kume Island in Okinawa, publisher of the blog MoreThingsJapanese.com and author of the award-winning YA fantasy series Samurai Awakening (Tuttle).
It’s no secret that Japanese food is popular outside of Japan. Not only is the food in-country highly rated, but there are Japanese restaurants all over the world. A lot of people wonder, why is Japanese food so good? It’s a complex answer. Many will tell you it’s umami, others the care and thought put into food, and yet more that it’s the simplicity of the dishes that highlights natural flavors.
I’m not a food expert, but I think it’s a bit of all the above.
When I lived in the States, I never ate fish. Maybe it was because I lived in the desert and all we got were frozen or river fish. Whatever the reason, I’ve had an aversion to most fish since I was young. Then, 5 years ago, I got dropped on a little island in the Pacific, their second industry being fishing. Their food was fresh, delicious, and amazing.
A week ago I had a shrimp that was still moving a bit. And IT WAS SO GOOD. My family will tell you what large strides my palate has taken over the last five years. So why was that prawn tail I had so much better than any other shrimp I’ve ever had? How did a bit of still moving shrimp overcome 23 years of stubborn dislike?
Simplicity. The shrimp was peeled, and served with a bit of soy sauce. There were no other flavors to get in the way, no cross-contamination from sauce pans, pasta, or other fish.
Umami. The briny flavor combined with the bite of soy and the sweetness of the meat meant create that unique sixth taste that everyone raves about. It’s a balance easily lost when the simplicity is left out.
Quality. Kume Island is known for miso cookies, sugar cane, and white sand beaches, but it’s also home to many kuruma prawn farms. Kuruma Prawns are similar to tiger shrimp, but a slightly different species. They’re the kind of shrimp Jiro’s restaurant used in the documentary Jiro Dreams of Sushi.
So what makes Kume Island’s shrimp so good? Checkout the video below then head over to Kumeguide.com to learn more about Kume Island Prawns.
**Please note: At least 3 shrimp were harmed in the filming of the video and writing of this post. They were delicious.**
Kinjo Town Road
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Posted by Benjamin Martin, a 5th year JET on Kume Island in Okinawa, publisher of the blog MoreThingsJapanese.com and author of the award-winning YA fantasy series Samurai Awakening (Tuttle).
Kinjo Town surrounds the Shuri Castle area in Okinawa. While Shuri is impressive in its own right, there is much to see outside the Castle grounds. During this past Golden Week, I took a trip to the Okinawan Mainland, and a friend was kind enough to show me a few out-of-the-way spots. Through Kinjo Town runs the ‘Ishidatami’ or Rock Road, a walkway paved in history and adorned with interesting and beautiful flowers along the way. Follow along for a taste of Kinjo Town.
On the way to to our start, we passed one of Shuri Castle’s side gates. The area is full of steep roads and interesting places.
We also stopped at a nearby soba shop for lunch before beginning our walk. This Shisa is a traditional statue on Okinawan homes used to protect against evil spirits and bad luck.
The place we ate was very busy so we sat outside in an almost garden-like area where I found this purple flower.
For Lunch, I had soki soba, or noodles in broth topped with rib meat. It is another traditional Okinawan food.
Right at the start of our walk, we found these Hanging Heliconias. Conveniently there was a nearby sign that labeled the flowers along the route in English and Japanese.
This is the first of two springs we saw along the route. These were used for drinking and washing by the people of Kinjo Town. Spots like these were marked by small tiles with maps of the area.
These white and pink flowers were labeled as Sokei-Nozen, and hung above a wall.
Here is an old style gate with clay tiles of the same kind of construction seen at the Udun Palace.
The second spring was below the road level and had a pool in which crabs lived. In the second photo you can see where the water flows out at times.
About half-way along the path, right before a rather steep slope (or just after if you go the other way) there is a small rest house with tatami mats where you can take a load off.
Here’s a map of the area in Japanese with the various sites around Shuri marked. Check out part 2 for the walk north through the grounds along the rock road to the pond above Shuri. This article was originally posted on More Things Japanese.
Let’s Walking
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Posted by Benjamin Martin, a 5th year JET on Kume Island in Okinawa, publisher of the blog MoreThingsJapanese.com and author of the award-winning YA fantasy series Samurai Awakening (Tuttle).
Sanpo is Japanese for a ‘walk,’ and it’s a popular pastime here. From the bureaucratic samurai of the Tokugawa period who would wander among the cherry trees and write poetry, to modern office workers trying to keep fit, walking is still a much appreciated activity in Japan.
Japan is also a land with a rising elderly population. It has one of the longest life expectancies in the world. As communities and towns have ever older populations it is also becoming ever more important to promote fitness in populations that will strain public health services ever more if not kept healthy. One way municipalities can do this is by hosting events such at the one Kumejima Town hosts every January.
The 久米島のんびりウオーク or Kumejima’s Leisure Walk is a two-day yearly event, part of the larger Okinawa Marching league. Participants come from all over Japan. As a resident of Kume Island I attended this event first in 2011.
The first day offered 32km, 16km, and 5km courses and the second day offered 20km, 10km, and 5km courses. One participant was a 86-year-old who planned on completing the full 32km course!
Both days featured different courses through the island. Participants entered with a nominal fee, and were provided maps and completion certificates. Along the way stickers were awarded at checkpoints, and food stations were set up where walkers could rest and eat.
I did the 16km walk on the first day of the event. Walkers stretched together and announcements were made. As with many events there was an MC tapped for the event who extolled everyone to do a good job. The 32km group did the same about half an hour before, so everyone in the 16km group set off together.
Each group set off to the sound of a taiko drum performance. All along the way were supportive Japanese Flags with messages urging the participants on. These helped guide the walkers through the more remote areas. There were also tea and water stations along the way, with great views and interesting conversations.
One lady I talked to came all the way from Yokohama to participate. She said it was a great way to see more of Japan, while keeping in shape. She talked to me because her children live in the states and wanted to know why I was there. ^_^ All in all, it was a great morning/afternoon spent among Kumejima’s beautiful walkways. Do you want to visit new places and keep in shape? Let’s Walking!
This post originally appeared on MoreThingsJapanese.com. To learn more about Kumejima visit KumeGuide.com.
Meet Kitadaito Island
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Posted by Benjamin Martin, a 5th year JET on Kume Island in Okinawa, publisher of the blog MoreThingsJapanese.com and author of the award-winning YA fantasy series Samurai Awakening (Tuttle).
Your first question is probably a lot like mine when I got my placement in Kitadaito. Where?
A lot of us on the JET programme end up in interesting locations that we’ve never heard of before. My first JET posting was on a small island, 320km east of the Okinawan mainland with a population of 550 people. I spent three years on Kitadaito and loved every(well pretty much) minute. A lot of what I learned there inspired my first two books Samurai Awakening and Revenge of the Akuma Clan. During my time on the island, I made a video for an event on the mainland.
The video was my first ever and I used school equipment which, combined with my limited experience produced a so-so video. I went back with a bit more practice and re-did the video, upgrading the quality where I could and adding new material from a visit last year. I hope you enjoy this digital look at Kitadaito Island.
I’ll Make It Myself!: Kitchen Library 2013.04.30 [Coffee Time]
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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, web administrator, and translator, ze also writes I’ll Make It Myself!, a blog about food culture in Japan; curates The Rice Cooker Chronicles, a series of essays by JETs and JET alumni on the theme of cooking/eating and being alone in Japan; and admins The JET Alumni Culinary Group in LinkedIn.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
In this Kitchen Library: Coffee! (Non-coffee articles and recommended recipes next time!)
I’ll Make It Myself!: Mameshiba Cupcakes
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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, web administrator, and translator, ze also writes I’ll Make It Myself!, a blog about food culture in Japan; curates The Rice Cooker Chronicles, a series of essays by JETs and JET alumni on the theme of cooking/eating and being alone in Japan; and admins The JET Alumni Culinary Group in LinkedIn.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
ね、知っている？(Hey, did you know?)
I’ll Make It Myself!: Veg* Out in Kanazawa: Aashirwad
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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, web administrator, and translator, ze also writes I’ll Make It Myself!, a blog about food culture in Japan; curates The Rice Cooker Chronicles, a series of essays by JETs and JET alumni on the theme of cooking/eating and being alone in Japan; and admins The JET Alumni Culinary Group in LinkedIn.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
Aashirwad (アシワード)
Location: Kohrinbo, Kanazawa
Type: Indian/Nepalese; lunch, dinner
Veg status: vegetarian friendly
Languages: Japanese and English (menus, staff)
I’ll Make It Myself!: New Resource: Guide to Japanese Kitchen Appliances
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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 professional writer, web administrator, and translator, ze also writes I’ll Make It Myself!, a blog about food culture in Japan; curates The Rice Cooker Chronicles, a series of essays by JETs and JET alumni on the theme of cooking/eating and being alone in Japan; and admins The JET Alumni Culinary Group in LinkedIn.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
On reflecting on four years of cooking in Japan, I wanted to share some of my thoughts about which kitchen appliances were useful and how larger appliances differ from their North American counterparts. If you’ve just moved to Japan and aren’t sure if you’d rather have a food processor or a blender, or if you’re unsure of what is available and where to get it, this is the guide for you.
