Japan regaining relevance. Again.

If you’re focused on China, Korea, or Taiwan when it comes to Asia, you may be missing a great opportunity.  In this article executive coach John M McKee comments on what he found in Japan last week.

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I just returned from a trip to Japan .  I was pleased to note that it no longer feels like a “formerly great” country.  From the perspective of a business guy and an executive coach, it seemed to me that the country’s firing on all cylinders, again.

In Tokyo for one week and then up to Sapporo for another week, I had ample time to get a feel for the pulse of the country.  It didn’t feel like life support is needed on either island.  On the contrary – it felt vibrant, the people seemed upbeat in general.  And, although Christmas isn’t celebrated much ( only about 1 million of the 136 million population are Christians so the lack of “traditional Christmas activities” was not surprising,) the stores were still very busy.  People weren’t just kicking tires, they were out to buy.

I went to Akihabara, aka Electric Town.  If you’ve never been there, make a point of finding it on your next trip to Tokyo.  (Not hard, it’s right on one the main subway lines.)  Japan has always had a great electronics industry and a trip to Akihabara showed that it’s not just alive but it’s thriving.  I wish a lot more of their cool stuff showed up in North America and sooner.  And, if you’re a shopper who thinks that Best Buy is the pinnacle of electronics retail; you’ll be blown away.

Some stores are 8 stories high.  Other stores look like a “mom and pop” place opened at the end of world war 2.  But it’s all wonderful and cool and inexpensive for the most part. You can’t think of any product with a cable or connector that they don’t have.  Plus, they have staff, demonstrations, and education areas.  If you arrived and weren’t sure what you needed, there is always someone to help you.

We all know that China and India are the Asian Tigers, consequently we spend a lot of time tracking their progress and watching their growth with deep respect.  But it’s worth noting that Japan remains the second largest national economy after the US.  They are growing their exports again – actually had a positive balance of trade with China last month.  And judging by their leadership in fashion and anime over the past few years, they have taken a strong position in several cultural sectors in addition to their auto and electronic industries.

Up north in Japan’s 5th largest city of Sapporo (yes it’s the home of the beer and a brewery visit is in order when you go), the scene was similar.  Shoppers were energized there too.  The island’s tourism biz seems to be growing with great skiing and snowboarding adding to the luster of the wonderful and popular spring fed bathhouses in the mountains which housed the Olympics a couple of decades ago.

If you haven’t been to Japan – go.  If it’s been more than 5 years, go again.

Keep an eye on this country – there’s lots to learn and it’s easy to forget with all the hype of their neighboring countries.

Looking forward!

john

[Via http://johnmckee.wordpress.com]

An arcade themed after the backstreets of China

Like arcade cabinets themselves, sometimes the arcades where you play the games can be a work of art too. Take this Japanese arcade in Kawasaki which features eight stories of arcade goodness for those ages 18+ up. It’s entire theme is based off of “the backstreets of China” and reportedly feels much like walking into a place you would see in the game Silent Hill.

I am pretty sure that the theme alone would attract gamers of all kinds to this place but the sheer size of it is also something to behold. In my own dreams/plans for my arcade of the future I have hoped to evolve into something that would take up two stories but eight? Wow.

[Via Kotaku / Gamernook] [Discuss on the Forums]

[Via http://arcadeheroes.com]

Welcome to Japan, we have plenty of rope.

I’m sure that you can tell from the constant flow of Araki posts that I am slightly fond of Shibari.  To be honest, its not so much the sexual aspect of this whole production but more so the amount of work that goes into this.  I’ve been quite familiar with Shibari for a while, but never really took the time to care for it.  I believe I have been influenced by Nobuyoshi Araki and find myself seeking out as much Shibari photography as I can when I can. 

As for the films, I could really care little for those as well.  Its really just the photos and the shear discipline that goes into it.  All that work for a few kept shots.  When it really comes down to it, no one does it better than Japan.  This guys are the fucking Michael Jordan’s of this shit.  Western fools make very weak attempts at replicating it, but can’t even come close to touching it.  Americans especially, always so worried about the technical phot aspect of it, with their goofy lighting, bullshit props, and horrible typical gothic styling.  Go back to art school you fucking skels. 

More pictures after the jump…

[Via http://acidsquid.com]

To Go

by Nao

yu-ku, i-ku, okona-u, kō, gyō, an

“Let’s go” is “ikō” or “ikimashō” in Japanese. Also, you can say, “yukō” or “yukimashō.” The English verb “go” is “iku” or “yuku.”　The suffix “–mashō” makes words polite.

“Iku” and “yuku” are not always compatible. When you express one’s future, you can say, “yuku sue.” But don’t say, “iku sue.”

“Ichi gyō” means one row or one line. “Ni gyō” means two rows or two lines.

Since the suffix –me makes ordinal numbers, “ichi gyō me” means the first row or the first line. “Ni gyō me” means the second row or the second line.

Another meaning of kō and gyō is one’s behavior or action. Jikkō is practice, execution, or implementation. With the same characters, “fu gen jikkō” expresses a voluntary action without being declared to be done beforehand. Gyōsei is administration or governance. The sei of gyōsei means politics.

Iku means not only “to go” but also “to work.” When things work well, you can say, “umaku iku.” The opposite case is “umaku ikanai.”

The way something goes is described with a “-yuki” suffix.

Nariyuki expresses how things change. Kumoyuki means how clouds go. Kokoroyuki means how your heart goes.

Draw the left hand side of the character first.

1. Draw the sweeping stroke in the upper left corner of the character.
2. Draw the sweeping stroke below it.
3. Draw the vertical stroke.
4. Draw the shorter horizontal line.
5. Draw the longer horizontal line.
6. Draw the vertical line with an upward turn.

[Via http://calligraphernao.wordpress.com]

Why Japanese snacks wins people's heart

I guess most young Hong Kong ladies would agree with me that snacks is perhaps the best part of Japan. It simply wins a woman’s heart in every aspect – variety and creativity of choices, flavor that pleases Asians and its sophisticated packaging.

Indeed, Japanese packaging is an amazing japanese traditional cultural heritage. It is undeniable that they really did a great job in amplifying this culture. However, Japanese packaging has been condemned by a lot of environmentalists. But guess what, isn’t it so true that packaging is what differentiate a Japanese product from a Chinese product? Isn’t that what makes a product appetite appealing and marketable?

Yet, packaging is too superficial for any product to excel in its industry – tastes is another crucial element for snacks. Japanese snacks is innovative in simulating all different authentic cuisines in their snacks. Here’s one representable masterpiece – Kinakomochi Choco.

きなこもち

Kinakomochi (日：きなこもち；粵：糖不甩；漢：

[Via http://whatfitsinmywardrobe.wordpress.com]

Mother

by Nao

haha, kā-san, bo, mo

When you mention your mother in front of others, call her “haha.” We call Mother “o-kā-san” when we talk to her. “Haha” sounds polite and humble. “O-kā-san” is more common. If you want to call somebody’s mother or to talk to your own mother very politely, call her “o-kā-sama.” Even the common people use “o-kā-sama” to call others’ mother but calling your own mother “o-kā-sama” is only acceptable if you are from the upper class or if you want to beg her for something often with humor. By the way, small children call their mother “mama.” It’s an English loanword and written in katakana.

Mother’s Day is “haha no hi.”

A grandmother is sobo. The so of sobo means ancestry.

Your mother country is bokoku. Your mother tongue is bokokugo. Koku means a country and go means a language.

Unmo is mica. It’s a mineral. I could not find how this was relevant to mother.

The horizontal line is the last stroke.

1. Draw the rotated chevron-shape.
2. Draw the hook with an upward turn. These two strokes enclose the dots.
3. Draw the upper dot.
4. Draw the lower dot.
5. Draw the horizontal line.

[Via http://calligraphernao.wordpress.com]

Next in the queue

After a loss of interest in blogging and being swamped for the past few months, this blog has suffered terribly.  Recently, I’ve had a resurgence of interest in my blogging but unfortunately no time to post.  I’ve got a backlog of photos, topics, and fun times.  I had grand plans to blog this last weekend, but friends coming into town nixed that quickly.  On Friday, we head to Hokkaido [Northern Japan] for our winter holiday.  I’m sure that will only add to the backlog.  I know, I know: too much fun to blog – such a hard life.  In any case, there are some good times in the pipeline.

[Via http://bwinzer.wordpress.com]

Vegetables Facts and Tips 5: Sweet Potatoes (amended & expanded)

SYNOPSIS:

I started this series (14 articles so far) quite some time ago to help my vegan and vegetarian (I’m not!) friends and omnivores as well because of the obvious health benefits.

Since then, I’ve learned and discovered a lot more information that could not ignored.

Therefore I plan to amend and expand all 14 former articles before I can continue introducing a lot more vegetables!

Incidentally、 nothing, pictures included, is copyrighted in my food blogs, so please feel free to use anything!

1) POTATOES, 2) TOMATOES, 3) BROCCOLI, 4) CARROTS

Sweet Potatoes or “Satsuma Imo” were first introduced to Japan in the Ryukyu Islands (Okinawa) in 1604 by the Chinese. It was then introduced in Kyushu in 1609, an area that grows 80% of the total Japanese production.

As rightly pointed out by Cometilblog, sweet potatoes should not be confused with yams or yama imo/山芋 in Japanese.

Sorry for making this basic mistake myself in soite of 33 years in this country!

It has been recognized in this country fro a long time for both its nutritional and pharmaceutical qualities.

There are over a hundred species in Japan, but the most popular edible ones (not the ones exclusively used for making shochu) have red skins and light yellow flesh.

Beni Azuma, mostly eaten in Eastern Japan. Turns very sweet upon cooking.

Naruto Kintoki, popular in Western Japan. Considered elegant and sweet.

Tosabeni, also attributed “No 14 value (top)”, is very sweet and is a “brand name” yam.

Cheese cake combination with Tosabeni Yam!

Manamusume, another “No 14 value” brand yam.

Gorou Shima Kintoki, particularly popular as baked yam.

Kogane Sengan, considered as the top shochu yam.

Tanegashima Mukashi Mitsu, a sweet yam with a beautiful orange colour and elegant taste.

Tanegashima Murasaki Imo, as above, but with a beautiful purple colour.

Annou Imo, rich in carotens, with a beautiful orange colour and very sweet.

Annou Imo cuisine!

Purple Sweet Road, an interesting name for a sweet tasty hybrid.

The same as above as hyokan Japanese jelly!

My personal favorite is the “Tanegashima Gold Imo” grown in Taneko Island south of Kyushu. It has the particularity of being red when raw before chaning to a rich golden color when cooked. Among other varieties, the violet yams are getting increasingly popular.

Tanekoshima yam (deep yellow), “common yam” (light yellow) and Murasaki/Violet yam.

The Missus particularly likes to mix the three above as a cold salad with mayonnaise or cream-based dressing.

FACTS:

-Season: September to November

-Main elements: Carbohydrates, Carotene, Vitamin B, C, E. Potassium, Calcium, Magnesium, vegetal fibers.

-Beneficial to digestion. Good for the skin!

-Lose very little of its beneficial elements even after a long cooking.

TIPS:

-Choose specimens with nice color and a “fat/roundish” aspect!

-Plunge yam in cold water as soon as you have cut them. They will not lose their color!

-Boil, bake or steam long enough before taking skin off. Discard skin!

-Leaves can be eaten!

HEALTH FACTS:

-Combined with burdock root, or shiitake, or carrot, or spinach, helps combat colds, helps enhance skin health, helps combat llung and intestine cancer.

-Combined with devil’s tongue tuber, or hijiki sweet seaweeed, or beansprouts, or apple, helps combat cancer, constipation, obesity, and artery hardening.

-Combined with Judas ear mushroom, or shiitake, or seaweed, or hijiki sweet seaweed, helps lower blood cholesterol, helps combat obesity and diabetes.

-Combined with strawberries, or lemon, or pimentoes, helps combat stress, helps skin rejuvenation and intensifies appetite.

RECOMMENDED RELATED SITES

Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless MamaFrank Fariello, , Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook

Please check the new postings at:

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About, Abridged, or Frugal

by Nao

yaku, tsuzu-mayaka

When this character means “about,” it comes before numbers. Let me find an example from recent news. The Nagashima Museum in Kagoshima is currently exhibiting a figure of Moomintroll.  The newspaper company, Asahi Shimbun, reports that the height of the figure is about 60 cm, saying, “takasa yaku rokujissenchi (60 cm).” Takasa means height.

While meaning “about,” “rough,” or “approximate,” this character also implies “abridged” or “to shorten.” Yōyaku (summary or abstract) and shukuyaku (abridgement) are related words. The yō of yōyaku means “a main point.” The shuku of shukuyaku means “to shorten.”

I think tsuzu-mayaka is almost obsolete, but it tells us the concise meaning of this character. It means humble and frugal. Setsuyaku (saving) and ken’yaku (thrift) are related words. The setsu of setsuyaku means “to save.” The ken of ken’yaku means “economical.”

1. Begin to draw the left-hand side of the character. Draw the sweeping stroke from the top.
2. Draw the short stroke connecting to the previous stroke.
3. Draw the stroke that parallels the first stroke.
4. Draw the sweeping stroke that is almost horizontal.
5. Draw the dot at the end of the previous stroke.
6. Draw the vertical stroke.
7. Draw the sweeping stroke on the left of the vertical stroke.
8. Draw the dot on the other side.
9. Go to the top. Draw the sweeping stroke.
10. Draw the hook.
11. Draw the dot in the hook.

In the dictionary, this is categorized as a 9-stroke character. When you write this character with a pen, the first stroke continues to the second one, and the third stroke continues to the fourth one.

[Via http://calligraphernao.wordpress.com]

Today’s Lunch Box/Bento (’09/78)

Today’s bento is typical of a traditional Japanese lunch box in Winter.

As I have to keep the calories in check, the Missus slightly reduced the amount of rice and extra garnishes.

The rice was steamed together with some konbu/seaweed cut in tiny pieces she left mixed into the rice.

Being in a good mood, the Missus took particular care of the colours and design.

She covered half of the rice with fired minced chicken with black seasme seeds and made a “border” with young soy beans in their pods she had cut after slightly boiling them.

Instead of making tamagoyaki/Japanese omelette, she prepared iretamago/sweet Japanese scrambled eggs.

As for the garnish, she fried sato-imo/a variety of Jpanese sweet glutinous tubers with black sesame seeds, home-made pickled Kyoto carrots (deep red carrots), an an assortment of broccoli and cauliflower:

Boiled broccoli, white cauliflower and mauve cauliflower (grown in Shizuoka City!).

The dessert was kept very simple: grenadine compoted applaes and stewed sweet black beans.

Plenty and tasty, actually!

RECOMMENDED RELATED SITES:

Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings

Please check the new postings at:

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Onsen

One of the most lovely things about Japan have to be the natural Onsen… these natural mineral springs have been a source of rejuvenation and relaxation for hundreds if not thousands of years. Picture a beutiful winter day, with snow falling and the gentle trickle of icicles melting… then imagine yourself submerged in a 120 degree F.  flowing deluge  filled with shiny black river stones between your toes, and you can begin to appreciate this wonder of Earth. Nothing is as charming as an old fashioned ryokan, and paired with this natural beauty it can only be called paradise. Of course I have never experienced it for myself, but with a little imagination I am instantly there amidst the volcanic splendor.

Our friend Locohama spends many a holiday melting away the hours in these wonderful places, and for good reason. For a cold-weather junkie like myself, nothing beats a good hot soak while watching the snow fall like so many cherry blossom petals… such a thing is unheard of in America. They would say “well isn’t it freezing?!? how can you stand being practically naked in this kind of weather?” It is a paradox to the uninitiated, but to me it is sublime.

Of course you can visit onsen at any time during the season, for they are located all over Japan… but there’s something about the winter scene that just boggles the senses and enchants me to the point where I crave it like a junkie. There are also many different kinds of onsen; bicarbonate for smooth skin, iron-rich for blood flow and vitality, saline for body aches and muscle relaxing relief.

There is a good reason why people have used these miracles of nature for thousands of years… even the wild macaques get down with the onsen!

[Via http://mythirdeye006.wordpress.com]

Jill Stuart serves up a surprising new treat ~

Known in the United States for its elegant plays between both frou frou and edge, the decidedly hip (and high-end) Jill Stuart label holds a different image in Japan, where it is coveted more for its cosmetics than its clothing. Department stores carry the pricey make-up line consisting of princess-themed, subtly embellished silver packaging, with every season release unabashedly bursting with spring-loving pinks, purples and greens. An absolute hit with the sophisticated and luxury-loving aesthetic of Japanese women, it makes sense that the brand would want to expand its franchise in the country.

Enter the surprising but delightful new offering from the brand – the elegant sweetXJillStuart Cafe, serving dessert creations made to look like the pride and joy of fantasy tea parties for perfect little girls. Ice cream parfaits with fresh whipped cream and seasonal fruits are served in charming Jill Stuart striped paper bowls, with matching cups for equally ladylike drinks. The containers match the overall concept of the store, which soothes and welcomes with a low-saturation concoction of creamy pinks, soft chocolate browns and ivory. Special limited-time food items are common, if not a must, in Japanese restaurants and establishments, and the cafe tempts guests in as well by offering the brand new Mixed Berries Yogurt (580 Yen – about US$6.50) and a nicely festive Strawberry Hot Cocoa (470 Yen – a little over US$5) exclusively for the holidays.

So far the Jill Stuart Cafe still has only one branch – amazingly not anywhere in Tokyo but in Osaka! Less surprisingly though is that the designer cafe is found in the Shinsaibashi district, Osaka’s main shopping area, offering a fitting place to relax after browsing the nearby shops: Dior, Harry Winston, Gucci, Samantha Thavasa, and Givenchy, just to name a few.

[Via http://breathingincircles.wordpress.com]

Back to the Jingu!

[Via http://girlmeetsnippon.wordpress.com]

For Vegan and Vegetarians! “Forgotten” Vegetables 24: Pepino/Poire-Melon

SYNOPSIS:

Organic agriculture and biodiversity have in recent years brought about a rediscovery of many “forgotten” vegetables that people especially in Europe and France conscientiously tried to forget as they reminded them of the privations suffered during WWII. The same people had then to make do with untraditional vegetables because potatoes, carrots and so on were confiscated by occupying forces or their own armies.

With sustainibility and bioagriculture made more important by the deficiencies of modern mass agriculture, those “forgotten” vegetables have suddenly come to the fore for the pleasure of all, and that of course of vegetarians and vegans!

This particular series of postings will introduce these vegetables one by one. I hope they will become useful for a long time to come to all my vegan and vegetarian friends!

1) Scorsonere/Oyster Plant, 2)Potimarron, 3) Vitelotte, 4) Rutabaga, 5) Cardon, 6) Panais/Parsnips , 7) Patisson, Topinambour, 9) Crosne, 10) Cerfeuil Tubereux, 11) Poiree, 12) Oca, 13) Ulluque/Ulluco, 14) Tigernuts, 15) Capucine tubereuse-Maschua, 16) Chataigne de Terre-Great Pignut, 17) Yacon, 18) Balsamite/Costmary, 19) Sikkim Cucumber, 20) Tree Spinach, 21) Chayote, 22) Strawberry Blite, 23) Purslane

Here is a palnt that can be considered both as a vegetable and a fruit depending upon its maturity.

Also considered as a great ornamental plant!

Pepino (Spanish/English) or Poire-melon (pear-melon in French) or Solanum muricatum in Latin is a species of evergreen shrub native to South America and grown for its sweet edible fruit. It is known as pepino dulce (“sweet pepino”) or simply pepino.

The pepino dulce fruit resembles a melon (Cucumis melo) in color and flavor and thus it is also called pepino melon or melon pear, but pepinos are only distantly related to melons and pears.

Another common name, “tree melon”, is more often used for the Papaya (Carica papaya) and the pepino dulce plant does generally not look much like a tree.

The fruit is common in markets in Colombia, Ecuador, Bolivia, Peru and Chile, but less often overseas because it is quite sensitive to handling and does not travel well. Attempts to produce commercial cultivars and to export the fruit have been made in New Zealand and Chile.

They are being increasingly grown in Europe, France and Belgium in particular, where they can be found in all kinds of dishes.

Moreover, in the United States the fruit is known to have been grown in San Diego before 1889 and in Santa Barbara by 1897.

The plant is grown primarily in Chile, New Zealand and Western Australia. In Chile, more than 400 hectares are planted in the Longotoma Valley with an increasing proportion of the harvest being exported. Colombia, Peru, and Ecuador also grow the plant, but on a more local scale. Outside of the Andean region, it been grown in various countries of Central America, Morocco, Spain, Israel, and the highlands of Kenya. In the United States several hundred hectares of the fruit are grown on a small scale in Hawaii and California. More commercially viable cultivars have been introduced from New Zealand and elsewhere in more recent times. As a result, the fruit has been introduced into up-scale markets in Japan, Europe and North America and it is slowly becoming less obscure outside of South America.

Pepino and kiwano salad

It is a vegetable/fruit valuable for its vitamin C as it contains 29 mg per 100 g.

Depending on its maturity, its taste varies from a slightly sweet cucumber to that of a pear or melon.

Most adapted to salads, although can be cooked when immature.

RECOMMENDED RELATED SITES

Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless Mama, Warren Bobrow、Breakfast, Lunch, Dinner and Punch, Kirsten’s Kitchen, Vegan Epicurean

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