Saturday, December 29, 2012

DIY

How to enjoy Lemon Liquor:

Step 1: Go to the store and buy it.


OR

Have a landlady, a lemon tree, and a sense of adventure.

Oh, and a DIY fruit liquor kit also helps a great deal.



The jar comes filled with "white liquor." I don't know; I didn't ask.



But according to a website I read, any clear alcohol will do. The author prefers grain alcohol to vodka, but accepts vodka as the easiest option.


The lemons come from our landlady's garden. I know they look a little orange today, but they were quite yellow last week. And from the aroma no washing can remove from my fingers, I can vouch they are, indeed, lemons rather than oranges.







Into the jar of white liquor goes the peel and the cut-up lemons. 

And then we wait.

In this picture, we're waiting for our landlady's husband to come back with the sugar. After that, it's put into a corner where I will forget about it for a week, and then a month, and then possibly even another month.

If it goes well, I can make anything into "Seasonal Fruit Liquor." Even avocado, according to the Japanese website, but I think I'll stick to lemons for now

Friday, December 28, 2012

The whirlpools of Naruto

Next to Tokushima is Naruto, a city famous for its sweet potatoes, its seaweed, and its whirlpools. Twice a day, as the tide comes in or goes out, the sea gets trapped in the narrow strait between Shikoku and Awaji Island; the result is a spectacle of powerful whirlpools. 

The tides aren't always spectacular. However, even on not-so-spectacular days, the whirlpools are amazing.

Either walk out on a walkway under the bridge,
or take one of the tourist boats.  

The whirlpools form and dissipate.





Viewing the whirlpools through the beams.


The observation room under the bridge. In December, the crowds are - as you can see - non-existent. No, we were not the only people there yesterday, but the visitors were few. It's cold out on the bridge, and the whirlpools are small. However, we still had a great time.


Tuesday, December 04, 2012

My New Hobby


Some people say the postal service is being killed by the internet, but thanks to the internet, I joined a fanatical group of people keeping snail mail carriers, stamp makers, and postcard creators in business.

Two months ago, I signed up for Postcrossing, on the advice of an English student at the school where David works.

Postcrossing operates like this:
1. Sign up.
2. Request an address.
3. Get an address for someone in Australia (for example).
4. Send him/her a postcard.
5. Receive a postcard from the United States (again, as an example).
6. Request another address.
7. This time get an address in Ukraine (or ... Russia or Thailand, or ... or... or...).
8. Send that postcard.
9. Receive one from China (or somewhere. You get the idea).

And so on and so forth.

My collection is still small compared to others on the website - some have been Postcrossing for several years. Yet, I have sent postcards to Australia, Russia, China, Ukraine, Germany, Hungary, and the U.S. I have received postcards from the U.S., Netherlands, Germany, Russia, the Czech Republic, China, and Australia.

And that’s just the official Postcrossing ones. I have the option to do direct swaps with other users, so I have additional postcards from China, Germany, and Thailand that I wouldn’t have had otherwise.

It is very exciting to open the mailbox and find mail with a stamp, but the best part if this is picking out just the right card to send to the recipient. Thankfully,  everyone has different likes and dislikes: some people collect ladybugs or art or Disney characters or castles. It is great fun to try to match the right card for the person. If postcards were all about a great tourist attraction in Tokushima, I would be out of luck.

I love my new hobby - who doesn’t love receiving and sending mail?
If it sounds like your cup of tea, check it out:
http://www.postcrossing.com/

Tuesday, November 06, 2012

Where my stomach calls home ...

When I was six years old, my grandmother informed me that my breakfast choices - cheese, summer sausage, and crackers - were more suited to breakfast in Germany than the U.S.A. 

12 years later I made my first pilgrimage to the spiritual home of my stomach. It should come as no surprise that visiting Germany did nothing to satiate, but merely whet me for more.

In particular, I still - 18 years after first tasting it - long for the unnatural-looking, orange-coloured juice called Mult-Vitamin Saft. Orange from carrots and flavoured with fruit juice, it is a little like a V-8 Tropical Splash. 

I said, “a little.” No, it is not the same. But it is the closest I have ever found in the U.S.

Note the healthy vitamins in this wine ; )  
My decades-long quest to find Mulit-Vitamin Saft outside of Germany took an unusual turn here in Tokushima yesterday. In a tiny store selling imported foods, a few, small, orange bottles sat on the refrigerator shelf. So unobtrusive I almost missed them.

“Multi-Vita Vino.”

What? Vino?

Well, I cannot pass up anything that might take me further on my quest. Buying one, I took it home. 

And the results are mixed. I like the juice, which this certainly was, and the wine gave it a punch. It is good, but not what I am searching for. 

My protracted quest resumes.

In truth, my journey to find Multi-Vitamin Saft was not at the forefront of my mind yesterday. I entered the store because Christmas is coming, and  I noticed the display of German chocolates. It is time for my other obsession. It is Lebkuchen time! 

Monday, November 05, 2012

Japan may not have Halloween Oreos ...

... but it has this:



Pumpkin Kit Kats!

I know, the first time I saw them I was sceptical, too. However, upon further research (aka, devouring a bag of them), it turn out that they are delicious. 

Kit Kat flavours change seasonally. I have not been keeping up with them this year, although I did when I lived in Tokyo. It's a fun hobby - tasting the Japanese seasons through the lens of an American candy bar.

The winter season also brings another wonderful Japanese candy:


Little brandy-filled chocolates. There's nothing like sitting inside on a cold evening, drinking tea and partaking in a Bacchanalian revelry. As long as it's a Bacchus candy bar from Lotte. 



Candy capers capriciously across the concatenation of time.  
Quirky and curious;
Contemporary and classic;
Delectable.

Thursday, November 01, 2012

Whisky, Round 2

My path toward “whisky snob” began several years ago while playing nanny for the Jordon family. Others had offered whisky to me before, but I was not impressed. Mr Jordon, however, brought out a bottle of The Balvenie DoubleWood, and life would never be the same. When David and I got together, I introduced him to The Balvenie DoubleWood, and his path through whisky toward connoisseur was sealed.

Together, we have since been to the home of The Balvenie to pay our homage and thank the distillers for saving us from cheap whiskey. And now, our quest for quality continues.


Distillery: Nikka
Expression: Miyagikyo
Age: No age given
Price: 1500 yen ($18)

Verdict: This whisky has a stronger flavour than the Yoichi: perhaps more medicinal and less sweet. I got the distinct impression of liquorice, both in the initial aroma and in the aftertaste. I don’t mind liquorice, but it is not my favourite. For that reason, I probably won’t be buying this one again.

Comparing Yoichi and Miyagikyo, I prefer the Yoichi.

For more information on Miyagikyo whisky, see:
Nonjatta, a Japanese whisky blog
or
The Nikka distillery website

To enter the world of Japanese whisky, I found this to be a good introduction: Japanese Whisky Primer

Monday, October 29, 2012

So a foreigner walks into a beauty shop ...

I love getting my haircut in Japan. The salons offer much more with a haircut than the average place in America. For $45, I think a cup of tea is not too much to ask, but never once does the JC Penny hair salon staff offer me a cup of chestnut tea.

Don’t get me wrong, I went to JC Penny every eight weeks while I lived in Chicago because for $45 I had a competent, friendly, but not overly-chatty stylist who could not only give me a professional haircut, but also remembered where I worked.

A cup of chestnut tea.
But there was no cup of tea. And don’t even get me started on the massage, or lack thereof. But, yes, in Japan, your average run-of-the-mill haircut includes a head and neck massage.

All for roughly the same price as a haircut from JC Penny, depending on the exchange rate. Today 4200 yen is $52, but close enough. I am sure $52 still would not have bought a massage and a cup of tea.



The results - just a trim.


Tuesday, October 23, 2012

An Ancient Sport in a Modern World

Where even to begin? I love this crazy sport. It is a relic in the modern world. It is misogynistic and outdated and promotes an unhealthy lifestyle. It is rooted in the past; coming into the future slowly and reluctantly.

Yet, I love it.

The men who compete - yes, only men - do now come from all over the world. And there are amateur sumo clubs around the globe, which include women, but they do not compete against the Nihon Sumo Kyokai. Some people are even trying to make sumo wrestling an Olympic event, but the idea has not caught on.

People ask me (over and over), Why do I love it?

My answer never changes: I am a fan of history and ritual and religion. Sumo is a little of each. In sumo, each and every action has a meaning. Each turn of the hand, each stomp of the foot, each tassel on the roof over the ring, and each drum beat signifies something greater than its appearance suggests.

Sumo is all about ritual. From the ring entering ceremony to the salt and water; from the posturing to the exercises; and even the wrestling itself - it is a series of one historic ritual after another.

The ring is styled after a Shinto shrine because sumo’s origins are shrouded in the ancient religion of Japan. The many actions look like warriors battling it out because at one time they were. Turning from a religious ceremony into a training session for warriors, sumo continued to evolve. And when Japan settled into a long peaceful era of prosperity, sumo also adapted, becoming the entertainment it is today.

But evolution is not a hurried process, and these changes came about over hundreds of years. Now 1500 years old and still hanging on, I wonder how sumo will continue to evolve.

I sat in the gym on a Monday afternoon. Looking around, the place was quite naturally filled with retirees, being a workday for most of the world. I was very lucky that the tour came to Tokushima on my day off. But I wonder how many young people would have come even on a Saturday or holiday. Not many of the younger generation are as excited about sumo as I am.

The Sumo Kyokai knows that, and has already worried more than me about sumo’s future. A sport that changes slowly in a world that changes quickly seems in danger of dying. But the gym today was almost sold out, even on a Monday.

Sumo is still evolving, still changing, and still holing on to its rituals. It even draws in a new crowd of fans, younger fans. The excited four-year-old girl sitting next to us will attest to that. Right after she finishes shouting out the names of her favourite wrestlers.

Monday, October 22, 2012

UI Halloween BBQ 2012

All dressed up for the BBQ.
Ghen-ki gets the grill ready
Kazuyo and me. I didn't have my wand ready for the picture,
but you can see I was a fairy godmother, right?

Ghen-ki with one of the parents.
Self-introduction time. They're impressed because
someone is doing it in English! 
Laughing.
Todd listening intently to Kaz.

My wonderful landlady has many faces... 


Bring on the mikans (tangerines)!
At the end of a long hot day, it's good
 to have someone ready with a fan.
How do you know it's been a successful day?
The flurry of exchanging email and Facebook addresses
at the end of the party.

Tuesday, October 16, 2012

If it looks like a lime, and tastes like a lime....

We are coming on toward the end of sudachi season, which are small Japanese limes. Being grown primarily in Tokushima, the sudachi has become the symbol of the prefecture. This limited growing region also deems them a delicacy throughout the rest of Japan. The tourist shops sell sudachi flavoured treats, from candy to alcohol.

Yet, here, we’ve got sudachi trees on every corner. Our landlady owns a sudachi tree and told us to help ourselves - as many as we want.

Because, you see, sudachi trees are huge and plentiful. David has picked several dozen sudachi off the tree, and there are still several dozen left - and probably even more than that!

The traditional thing to do with sudachi, of course, is to squeeze it on fish like a lemon. That deliciously takes care of one sudachi. However, what are we supposed to do with the hundreds still on the tree?

David and I are drinking limeade until we’re sick of it. David makes Sudachi-iced tea. We made chili-lime prawns. I made a “Key” Lime Pie. Don’t tell the people in Florida that I called it that; I’m sure someone will cry foul ... so, I made a Sudachi Lime Pie : )

Results on the pie? Well, it probably tastes like a lime pie should taste: sweet and tart and with a crumbly, cookie crust. Turns out, though, I do not like lime pie.

Limeade? A million times yes!
Chili lime prawns? More, please!
Lime pie? No, thank you. I’ll pass on that.

There are still sudachi on the tree, but next to it, the persimmons are now ripe.

Good-bye sudachi, and hello persimmons!

Monday, October 15, 2012

How to Launch and Maintain a Blog


Designing your blog:
There is no one right answer for this. Use all your favourite colours and mash them together. Or make a collage of all your favourite photographs. It’s okay if it is all jumbled together, as long as you like it. After all, what is a blog but an expression of your personality?

Writing your first post:
The very first post should summarise the purpose of your blog with a nice, succinct topic sentence. For example, “In the following posts I will explore, examine and elucidate the differences between generic peanut butter and brand name peanut butter.”

Or, “The following posts will be a complete record of my days for all posterity.”

If you are unsure why you are beginning a blog, it is okay to babble aimlessly for awhile. Your readers will appreciate the attempt.


What to write about:
Definitely include every daily detail, including what you ate for lunch. For example, “Today I ate leftover pasta sauce, which I reheated in the microwave. On the other hand, I boiled fresh pasta in a 10 quart pot.”

Meticulous recording of details is especially important if you promised your readers a “complete record.” People want to know exactly what is happening at all times, and appreciate knowing you care enough to include the small things.

If you happen to hit a brain block, it is likely because you forgot your topic sentence. Go back and reread it. If it says, “I am recording my days for all posterity,” then write down what time you took a shower and why you chose to take it then. This will help keep you on track to follow your objectives.


How to Find readers:
Send out a massive email to everyone in your email list. Be sure to leave everyone’s name in the “To:” list, so that everyone knows who is being sent the email; this makes the blog feel more communal.

Be sure to shamelessly self-publicise at every opportunity: phone calls, emails, dinner engagements, business meetings, random people on the street. Everyone wants to know about your blog.


How to Keep Readers:
When writing a blog entry, keep it long. Readers appreciate knowing you spent a lot of time thinking about them.

It’s good to include photos. Lots of them. Similar to writing, document every little detail.


What to do if you missed a few weeks:
It’s okay to skip writing for several weeks. It prolongs anticipation in your readers. The longer you wait to write again, the more anticipation builds up, and the happier they will be when you write again.

When you do come back, though, make sure the readers have something extra long to read...just in case it happens again.

Friday, September 14, 2012

Paper making and speaking Japanese ... or not

The Hall of Awa Japanese Handmade Paper, as it is known in English, is an hour on a train from Tokushima station. It was our first train trip since arriving here, and we were pretty excited to be back on our preferred method of transport. Since it was an hour’s worth of travel to get there, and since the hands-on demonstration reportedly lasts an hour, and because the demonstrations close at 4:00, I was afraid of going too late in the day.

We managed to arrive around 1:30, so had plenty of time. We walked in, and there was no one at the desk. Either of the two desks. One labelled, “Information,” and the other clearly the cash register for the little shop (did I mention I like a little shop?)

We wandered the little shop (and I do mean little), which took all 90 seconds walking very slowly and picking up everything to examine more closely. But the tactic worked, and there was a woman at the information desk when we came out.

I walked up to her smiled and said hello.

Then we stared at each other for a bit.

Normally when I walk into a museum, they person behind the desk pulls out a brochure, tells me how much the admission fee is, and all is well and good. Protocol is key with my limited Japanese.

This woman did not follow protocol. She stared at me as if I were at a restaurant and had a choice. Did she expect me to say, “I’d rather not pay the the 300 yen entry fee, if that’s all right by you.”

After fumbling with Japanese inside my head, I managed to ask about the gallery I had seen on the internet. Actually, I asked about an “art museum,” which threw her off, but she corrected me that they have a gallery.

Whatever. I just wanted to look at paper. Of course, the gallery, once everything finally got sorted, turned out to be full of scarves and jackets, but no paper.

We paid our admission fee, also explaining that we wanted to make postcards. While she prepared the demonstration area, we wandered the small gallery full of fabric and looked down onto the open paper-making room, where the professionals create their handmade paper to sell all around the world.

I made paper once, when I was in high school at a summer camp. We used twigs and leaves and made very rustic, chunky paper. I remember thinking it was a great idea, but was not satisfied with the result.

Standing next to a television obviously meant for an explanatory video - for those who speak Japanese - I wondered if this was a mistake. Would today be a repeat of making paper in high school ... nice, but with something missing?

Near tears and frustrated, I wandered through the scarves, lamenting I couldn’t ask her - among all my other questions - what the connection is between these and paper-making. (The brochure claims the exhibits, no matter what they are, always have a connection).

Finally, the patient woman came upstairs to tell us the demonstration area was ready. We followed her through the open hall, past people stirring, sifting, flattening and ... pulling apart. Off in a room by themselves two women were preparing the plant fibre; this paper is made by hand from the earth up.

Okay, that’s pretty cool.

Luckily, a hands-on demonstration is, by its very nature, one in which language is secondary to the process. She walked us through it, and then left us alone to play.

Making the paper was easy enough. Decorating it not so much.

Laid out on a table were neon colours surely not found in the natural world. Pink and orange and blue straight out of the 1980s. We used cookie cutters to make shapes, squirt bottles and cups of coloured water, and a lot of prayers to keep the colours from running together.

Meanwhile, our caretaker flitted about us, like a helpful butterfly: taking our used tools and washing them, making approving noises when we finally got a design to look good, handing us the roller when we needed it. I wished I could ask her how long she has worked at the paper factory, how much paper they make in a day, and what her favourite part of the job is.

In the end, with my Japanese being spotty, I settled on one my most comfortable sentences, of which I know all the words: “What’s your name?”

Yoshida-San.

Thank you, Yoshida-San, for all you did for us. We did appreciate it, and I hope my very little Japanese could get that across in the end.