Churaumi Aquarium in Okinawa
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Posted by Benjamin Martin, a 5th year JET in Okinawa, publisher of the blog MoreThingsJapanese.com and author of the YA fantasy novel Samurai Awakening (Tuttle).
Churaumi Aquarium (美ら海 beautiful ocean aquarium) is one of the premiere tourist attractions in Okinawa prefecture. The large aquarium is located within the even larger and interesting Ocean Expo Park on the Motobu Peninsula. Boasting one of the worlds largest indoor tanks, the stars of the complex are three whale sharks housed with many other fish of varying sizes.
Though I’ve lived in Okinawa for over five years, I had my first opportunity to visit Churaumi only this past weekend. The aquarium is very easy to find since there are easy-to-read signs pointing the way on major streets from Naha. For a scenic route, take route 58 north and follow the signs. For a quicker trip try the expressway (its a toll road).
The surprising thing about the Ocean Expo park is the sheer size of it. We went in November which was after the peak season so we had little trouble with traffic or even finding a parking space. Other friends noted that they’ve had problems with that during the summer months. We met the first designated parking lot quite far from the actual aquarium, though there are many attractions along the way, and a tram car you can hire for 200yen/day. If you’re going during non-peak seasons, just drive up to the closest parking lot!
The whole complex is cunningly designed for the efficient flow of attendees. From the entry there are wide walkways, pavilions, stairs, fountains, and play areas that allow people to move at their own pace without blocking others’ way. Once you make it past various information booths, restaurants, and flowering sea life you’ll find escalators that will take you down to the entrance of the aquarium itself.
…Read more on Churami Aquarium at MoreThingsJapanese.com
Isn’t Japan Supposed to be Polite?
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Posted by Benjamin Martin, a 5th year JET in Okinawa, publisher of the blog MoreThingsJapanese.com and author of the YA fantasy novel Samurai Awakening (Tuttle).
For those of you who don’t know, I spent my first three years in Japan living on Kitadaito Island. Kitadaito is a small island 320km east of the mainland of Okinawa. While I was there, I experienced the close community of rural Japan, and started writing. A bit over a year ago, I moved to Kumejima which his far larger. Since this is my last year with the JET Programme, I decided to visit Kitadaito during their annual Daitogusai Festival. While I still stayed in contact with many people from Kitadaito, and even saw them occasionally on the mainland, it was the first time I had really seen everyone in over a year.
A year might not seem like a long time to you, but in Japan things can change a lot. Teachers, doctors, and other civil servants often change jobs every few years. On Kitadaito, Junior High graduates have to leave the island since there is no high school for them. So even though it had only been a year, some students and friends were gone, many students had gotten bigger or changed, and there were new people to meet.
Perhaps most surprising was the fact that I had changed too. When I came to Japan I weighed 80kg (that’s 176lbs for all you non-metric people). If you’ve read Samurai Awakening, you probably figured out I played a lot of sports while I was there, and with all the running and sports festivals, I kept in decent shape. Things change though
Back to Daito
So last month, I went back to Kitadaito for 5 days. Nearly the first thing, every single person said to me was “太った” (futotta). Now if you plug that into Google Translate, you’ll get a translation of “Fat” with alternatives of “Chubby” and “Plump.”
Why did literally at least 15 people say this to me on my first day back? Well because when I went I was about 91kg (200lbs). But aren’t Japanese people supposed to be polite? Don’t they ignore stuff so that they can live through dealing with stuffed subway cars and close quarters? Strangely enough, there’s a lot going on in that simple little phrase, and a lot of different meanings.
…Read the full article at MoreThingsJapanese.com
I’ll Make It Myself: Halloween Taste-Testing: Mister Donut and Doughnut Plant
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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 Travel (formerly The Art of Japan: Kanazawa & Discover Kanazawa), ze also writes I’ll Make It Myself!, a blog about food culture in Japan, and 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.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
I distinctly remember saying last year that I wished that Mister Donut would get a pumpkin-flavored doughnut, and this year, my wish came true!
2012 Kitadaito Festival Day Two
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The 2012 Kitadaito Festival was a two-day event in September marking an important time of community inclusion and tradition. The second day of the Festival was on the 23rd and, as in years past, featured sumo competitions as a traditional Japanese offering to the kami and ancestors of the village. If you haven’t already, be sure to check out my post on day one. Below is a video showing excerpts from the day, with more information and photos farther down. Enjoy!
Sumo Competitions
The second day began in the morning on Sunday around 9:00. Villagers gathered again before the Daito-gu shrine. There, a Shinto priest led a ceremony blessing both the sumo ground and the people. New babies were also brought before the shrine by their parents so that the adults could ask for safe and prosperous lives for their children.
After the ceremonies were complete, the villagers settled in to watch Edo and Okinawan Sumo competitions. Although Kitadaito is in Okinawan Prefecture, it was originally settled by people from Hachijo Island, which means the traditions of the island are a unique mix of mainland Japan and Okinawa. At the Daitogusai festival, both types of sumo take place. Pre-school through junior high students take part in edo style sumo.
… Read the rest and see more photos on MoreThingsJapanese.com!.
I’ll Make It Myself: “Halloween Taste-Testing: Starbucks Japan Autumn Menu 2012”
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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 Travel (formerly The Art of Japan: Kanazawa & Discover Kanazawa), ze also writes I’ll Make It Myself!, a blog about food culture in Japan, and 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.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
Starbucks Crunchy Caramel Latte and Pumpkin Muffin
One thing I love about living in Japan is trying the seasonal sweets and drinks in cafes, conbini, and grocery stores. “Seasonal food” is partially the function of the availability of the harvest, such as a café’s changing the menu from summer blueberry cake to fall fig tarts for desserts; however, part of “seasonal food” is more related to cultural perceptions of seasons and their associated foods: Pepsi’s Salty Watermelon soda and Pocky’s and other company’s mint flavors for summer probably had less to do with available ingredients and more to do with the collective consciousness of what are summer flavors; Candy Corn Oreos come from a desire for Halloween food, not from the candy corn harvest.
I love Halloween and autumn, and with more companies in Japan creating Halloween flavors or packages for their products, I’ve decided to do a series on taste-testing these products.
I’ll Make It Myself: “Spaghetti-Squash 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 Travel (formerly The Art of Japan: Kanazawa & Discover Kanazawa), ze also writes I’ll Make It Myself!, a blog about food culture in Japan, and 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.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
While on my squash spree last month, I picked up a spaghetti squash, which has a great name in Japanese, too: soumen kabocha (そうめんかぼちゃ), like soumen noodles, or kinshiuri (金糸瓜), “golden thread squash.” This was my first time cooking this type of squash, and I had no idea what to do with it. First, I tried eating it like spaghetti and made a tomato sauce for it. It wasn’t bad, just unimpressive, though my husband thought it was some sort of Italian-seasoned coleslaw (I don’t even) for the lentil burgers I had also made.
His mistake, while tasty, didn’t solve my problem for what to do with the rest of the squash. My searches of all the blogs, cookbooks, and cooking sites I use didn’t turn up much in the way of other recipes that I felt like eating and I didn’t have the time to hit or budget the store for more ingredients. Maybe I’d use it in a “leftovers” food like stir-fry, or–great idea #1–okonomiyaki. Without any cabbage, which I rarely have in stock, I hit on great idea #2: forget the cabbage, the squash would be the vegetable base.
2012 Kitadaito Festival Day 1
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Posted by Benjamin Martin, a 5th year JET in Okinawa, publisher of the blog MoreThingsJapanese.com and author of the fantasy novel Samurai Awakening (Tuttle).
Every year on September 22 and 23 Kitadaito Village celebrates its largest Festival. These dates mark the beginning of autumn. Kitadaito, also known as north Borodino island, is a place of 12sq kilometers 320 kilometers east of the Okinawan mainland. It is unique in that it was settled by residents of Hachijo Island (near Tokyo) but is part of Okinawa Prefecture. Over the past 100 years the island has become a unique chanpuru (mix) of both cultures.
After graduating from the University of Arizona, I spent three years living and teaching on Kitadaito, and returned this year after more than a year on Kumejima. It was great to re-experience old memories and make new ones as the festival has changed since my time there. Watch the accompanying video for a chance to experience a few bits from this truly unique day.
Read more about the Kitadaito Festival on Ben’s blog — MoreThingsJapanese.com
I’ll Make It Myself: Earth Café (Veg* Out in Kanazawa Series)
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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 Travel (formerly The Art of Japan: Kanazawa & Discover Kanazawa), ze also writes I’ll Make It Myself!, a blog about food culture in Japan, and 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.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to L.M. at jetwit [at] jetwit.com.
Earth Café (アースカフェ)
Location: Kanazawa City, Ishikawa pref.
Type: Café, Lunch
Veg Status: Completely vegan
Languages: Japanese, English (bilingual menus and staff)
To put it simply, Earth Café gets vegan food right. Despite enjoying cooking vegan food at home, I am often wary of it in restaurants. Just because it’s vegan doesn’t mean it’s healthy– particularly in light of some of the sugar/margarine bombs out there in the world of vegan desserts. (Readers may remember this sentiment from various iterations of “13 Things Your Barista Won’t Tell You,” which floated around the internet in the late ’00s.)
I’ll Make It Myself!: “Korinky Squash Chijimi”
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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 Travel (formerly The Art of Japan: Kanazawa & Discover Kanazawa), ze also writes I’ll Make It Myself!, a blog about food culture in Japan, and 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.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to L.M. at jetwit [at] jetwit.com.
When I mentioned eating all that squash, you didn’t think I’d leave you hanging, did you?
Korinky (konrinkî, コリンキー) is a strange little squash. I bought it without recognizing the name, since many orange squashes are more or less interchangeable, and to my horror, I found no information on it in English other than this page, but apparently these round or football-shaped brindled beauties can be eaten raw! It’s not bad–reminds me of a cross between a fuyu persimmon (color and texture) and a squash. I had no idea what to do with it, so I turned to facebook and Cookpad before settling on this recipe, which I tweaked to suit my palate.
I’ll Make It Myself!: “Tanabata Beer Festa Toyama 2012”
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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 Travel (formerly The Art of Japan: Kanazawa & Discover Kanazawa), ze also writes I’ll Make It Myself!, a blog about food culture in Japan, and 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.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
The Tanabata Beer Festa Toyama, held the first full weekend of July each year in Toyama City, Toyama, is one of Hokuriku’s only beer festivals. I hopped the train south with a couple of our friends for an afternoon of craft beer. I hadn’t been to a beer festival since I left Michigan three years ago, so I was beyond thrilled.
What does one drink when confronted with 20 breweries’ worth of Japan’s finest craft beer? Make a game plan. When I attended the Michigan Brewers’ Guild Summer Beer Festival, I decided to only drink cherry beers, as those are much harder to get on draft than stouts. This time, after three years of living deprived of regular access to stouts, I circled 5 stouts I’d like to try, got a pizza for lunch, and set to work drinking.
Job: JET alum English teachers needed in Japan
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Thanks to jet alum Kia Cheleen For passing this on.
Posted by Kay Monroe (Miyazaki-shi, 1995 -97).
____________________________________________________________
Position: Teacher
Posted by: (NPO) Japanese Language Research Institute
Type: N/A
Location: Japan
Salary: N/A
Start date: N/A
Overview:
An Eikai-wa school in Japan is specifically looking for JETs or JET alumni to teach English lessons on the specific dates below in the areas designated.
================================================================================== Read More
I’ll Make It Myself!: “Tomato Challenge: ALL the Tomato Recipes”
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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, and 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.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
I couldn’t resist buying a box of 10 large (230 g), gorgeous tomatoes for only 598 yen at the grocery store a few weeks ago. Tomatoes in Japan can be quite expensive, and although the price drops in the summer when they are in season, 600 yen might get you 5 if you are lucky.
How did I use my 10 tomatoes?
I’ll Make It Myself!: “Broiled Sawara with Paprika”
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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, and 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.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
While at Omicho Market a couple weeks ago, I spied a fish-seller with sashimi-grade sawara (サワラ, 鰆), Japanese Spanish mackerel, on sale–for 250 yen, I could get a plate of huge filets much bigger than the ones I usually get at the store–about 500 grams’ worth.* “Two, please,” I told the clerk (the fish monger?). “Onê-san,” he said, “I’ll give you 3 for 500 yen.”
This was probably the only time I’ve had a whole kilo of fish at one time. I don’t know how to gut a fish (it’s on the to-do-in-2012 list, promise), so my choices are more limited than chefs braver than I am. Still, since moving to Kanazawa, I’ve found my supermarkets carry a great selection of filets caught locally, so I’ve finally really learned how to cook fish.
Grant: Japan-United States Friendship Commission — Creative Artist Program
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Via JETAASE- NC. Posted by Kay Monroe (Miyazaki-shi, 1995 -97).
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Japan-US Friendship Commission seeking American artists for grant to spend three months in Japan.
A grant award in the amount of $20,000 will be provided to each artist to cover housing, living, and professional expenses. Artists will be responsible for converting their dollar award into yen. Disbursement of the grant and financial responsibilities of the grantee will be outlined when awards are made. Up to $2,000 for round-trip transportation will be provided for the artist.
Receipt Deadline: July 1, 2012 for the 2013 program. Residencies for a three month period may begin any time between January 1 and December 31 of 2013. Notification: by July 31, 2012.
Japan-United States Friendship Commission — Creative Artist Program
The Japan U.S. Friendship Commission offers leading contemporary and traditional artists from the UN…
Tom Baker (Chiba-ken, 1989-91) is a, coauthor of The Sushi Lover’s Cookbook and Tokyo Chic and contributor to Time Out Tokyo and Time Out Shortlist Tokyo. He blogs as “Tokyo Tom Baker.”
A few minutes ago, I went outside and tested my fancy new eclipse-viewing glasses. Forty-eight hours from now, on the morning of May 21, I’ll be among millions of people in Japan and the western United States taking the rare opportunity to view a “kinkan nisshoku,” or “annular eclipse.”
An annular eclipse is one that occurs when the moon passes between the Earth and the sun at a point in the moon’s orbit when it is far from the Earth and thus appears relatively small – the exact opposite of the effect seen in the recent “supermoon.” In an annular eclipse, this small moon appears superimposed in front of the sun rather than completely blocking it out. The visible portions of the sun form a fiery ring around the moon’s black silhouette.
One positive effect of this event is that it has expanded my vocabulary in two languages. The English word “annular,” which comes from Latin via French, means “ring-shaped.” The Japanese term is even more straightforward and easy to remember, as it is written with a string of kanji characters that literally mean “gold-ring sun-eating.”
The moon’s shadow will fall across a large swath of the Earth, but the full annular effect will be visible only in a narrow band that goes through nearly all of Japan’s major cities (what luck!) Monday morning before moving out to sea in a long arc across the northern Pacific Ocean, where it will slip back to late Sunday as it crosses the International Date Line, after which it will come ashore in northern California, pass over Las Vegas and the Grand Canyon, and finally fade out over the border of Texas and New Mexico.
