Sunday, May 23, 2010

Yay Japanese Marketing Pt. II

Perhaps it is a sign that I have already become too accustomed to Japan that I stared at this object for two weeks before realizing that it was in any way odd.



That's right, it's the artificial creamer that makes you want to take a long hot shower after every cup! It's the artificial creamer that reminds you of every bad ex-boyfriend! it's the artificial creamer of choice for subway perverts! Brought to you by Radiohead!

So many untapped markets...

Genius! Part II – RoboLoo

What does Japan mean to you? Is it Hello Kitty and Pokémon? Sumo and Samurai? Bowing and disemboweling? Maybe you think of the glorious and often frightening variety of products available for sale through vending machine? Or perhaps it’s pint-sized businessmen rocking the paint off the walls with ten-beer karaoke? Whatever your impression may be, I believe one Japanese innovation stands above all others in the minds of in-the-know westerners, and that would be the space-age toilets that so efficiently deal with your waste.

For reasons I don’t even want to begin to consider, we have never really adopted this absolutely wonderful innovation in crap-nology. Why, pray tell, do we take every poorly conceived piece of manga and anime and run it ad nauseam on Adult Swim and sell it en masse at Comicon conventions? Did the overweight 40 year-old virgins with nacho-stained Yoda t-shirts do us some great favor in the past that allows them to dictate our cultural imports from the East? Was there some trade summit presided over by a guy who still lives in his parents’ basement hammering out Xena fan fiction that decreed all trade with Japan (not related to cars and TVs) would be focused around trading card games and characters with platter-sized eyes and skirts shorter than my attention span when watching a romantic comedy?

Why have we not yet adopted the wonderful toilet technology of Japan? Why?!

Imagine a toilet that kept its seat warm for you on cold winter nights. Imagine a toilet that automatically raised its lid in honor of your arrival. Imagine a toilet with a built in ass-sprayer where you could set water temperature, pressure, angle, and even select from a number of rhythmic pulsing options. Imagine a toilet that would blow warm air on your posterior after the aforementioned spraying. Imagine a toilet that (for the ladies) could produce elegant sounds so no one would have to hear you suffering the aftereffects of a seven-layer burrito you inhaled at lunch. And imagine you could control all this by remote control.

But there is more to these porcelain princes than a borderline disturbing devotion to robotizing the restroom, there is some seriously hardcore common sense being used here too. For example, all toilets have a bi-directional flush handle – one for “big” and one for “small.” Why have we not yet adopted this? In our rush to embrace low-flow toilets, why have we insisted on a one-flush-fits-all mentality? Furthermore, when the tank is refilling, it runs the refill water through a tap on the top, which empties into the tank, so you can use that water to refill the tank and wash your hands - just such a good idea

Monday, May 17, 2010

Give us this day our daily rice

Rice is big in Japan just like Tom Waits. It is the cornerstone of almost every meal and is usually as white as a yacht club. That isn’t to say there aren’t varieties of this omnipresent white short-grain carb bomb. Depending on how flush with yen you are, you can choose from dozens of strains. From the always popular Koshi hikari, to the techno-band sounding Kirara 397, to the sushi-centric Sasanishiki. Each is bred for certain properties such as resistance to disease or consistency of taste at varying temperatures.

For such a staple of daily sustenance, the price of rice is rather high – In the US, a 10kg bag (roughly 22 pounds) of basmati rice will cost you about $20. In Japan for the aforementioned Koshi Hikari (considered one of the best strains) you can pay up to 3 times that for the stuff. A 10kg bag from Niigata or Toyama (two of the prefectures well known for their rice) will set you back about $44, but you can get 10kg of the less honorable Hino hikari for as little as $25 assuming you are willing to slit your belly open in shame upon serving such swill to your guests.

One reason for the extremely high prices is that the whole industry is heavily protected. For a small country with such little arable land, producing enough rice to feed the whole population has proven to be almost impossible, and thus there have been more and more imports of rice from (shh, don’t tell) outside the country. However, to keep the market from flooding with cheaper imports, the government has thrown a massive tariff up to protect local product keeping the farmers happy. Catering to the rural farmer was the cornerstone of the LDP (Liberal Democratic Party) and likely was a source of their 50 year stranglehold on the government (ended recently when Japan when Obama on the government and voted change for the first time since the US army overrode a Communist party victory shortly after WWII)

Anyhow, this isn’t just about rice, but about meals in general. The essence of Japanese eating is “Balance” (or as they say it, “baransu”) meaning that your meal should consist of a small amount a numerous kinds of food – dairy, protein, carbohydrate, etc. and not too much of any one thing, and to that end, not too much period. In case you are wondering why they are all so thin even though there are dishes like tempura and fried chicken as part of the usual rotation, it would be that when you order tempura, you get a small basket of five or six pieces, where as in the US it is usually sold as a challenge called “Tempurathon – can you finish it all?” and served in a drum typically associated with bulk commodity sales to some guy who has added six self-made notches to his belt thinking ‘it’s Japanese so it must be healthy.”

For a typical dinner you will have (of course) rice, some stir-fried vegetable, perhaps a small block of tofu, a piece of fish, a few bites of beef or pork, some seasoned root vegetable, some miso soup, and some pickled vegetables.

Here is picture of our usual evening fare:


Beef and green peppers cooked in a small fry pan at the table, a plate of breaded shrimp, some mushroom-heavy miso soup, rice with pickled Japanese plum (umeboshi - 梅干 ) some fancy pickled eggplant from Kyoto, and some chopped Mizuna.

So if you are wondering why it is that the Japanese can have such the kind of diet that would have Atkins shooting blood out of his eyes (noodles and grains galore) you may reflect on the portion sizes and mixture of foods at any given meal.

And yes, that is a table for four.

Head Cold + New Job = No posts

Not that either of those situations have much resolved themselves, but posting should resume shortly.

Wednesday, May 12, 2010

Comment Problems コメント問題

Some people have reported comment issues - you can always email me at
hyogodan (at) gmail.com to tell me how much ass this sucks

最近コメントできないということがあった。、hyogodan (at) gmail.com にメールしてもいい。

The Japanese version has none of the sarcasm of the English for those wondering.

Forgiveness please for the poor Japanese. 変な日本語許してくれてください。

Tuesday, May 11, 2010

School Outing a.k.a. Bad ideas and vengeful teachers

I have begun my new job in a combined elementary/junior high school whose name transliterates literally to “stop stop spine beautiful” – this again is why I love character based languages as place names often take on a surreal nature when read literally (my own “Yahata-cho” translates to 8 flags – so according to the Six Flags’ slogan this place should be off the hook!)

Anyhow…

This past Monday was “Kougai Gakushu” (校外学習) – outside the school learning – or basically ‘field trip’. However, while the outside the school part was true (mostly), the learning was a charitable description. In the morning, we started with a game of tag (called Oni gokko 鬼ごっこ), or "playing demons", in the sense of playing house, or playing doctor). There were four “oni” and the rest of the seventh and eighth grade class ran away. Now, the part where the ‘bad ideas’ comes into play was releasing the students into the neighborhood, most of which is newly built houses or under construction. So either one kid was going to meet an unfortunate end via a backhoe, or the residents were going to get pissed at a group of screaming kids running all over the place, and cutting across their lawn. It was number two. Surprising that no one thought to 1) ask the neighborhood association, or 2) let the neighbors know – although they probably would have told the school where they could stick it upon hearing this brilliant plan of turning their neighborhood into pre-teen scream-fest at 9 in the morning.

At this point the treasure hunt scheduled to occur in the same neighborhood was quickly relocated to the main grounds of the school. Hard to make a good treasure hunt in an open dirt field, but better than getting berated by the restless natives.

Following the world’s least challenging treasure hunt, it was lunch time, which was a barbeque (Japanese style, which is basically Korean BBQ – small cuts of beef and pork, grilled quickly over an open flame.) Now, to fully grasp the degree of “this would never – EVER – be permitted in the US,” allow me to set the scene – on the one hand we have half the students cutting vegetables with ginsu-style finger removers, and the other half starting a fire in the grill. The “grill” was essentially a rusted steel barrel cut in half lengthwise to form a trough of tetanus, stuffed with newspaper and charcoal all being lit by the staff-described “trouble student” with matches wearing cotton work gloves that kept (surprise surprise) catching on fire!

Now of course there was some supervision in the way of a few teachers standing back and making noises of reprobation along the lines of “Whoa! Be careful there!” each time the kid’s hands erupted into a lively conflagration. Once the fires were lit, it was time for the cooking.

To say the Japanese beef is high in fat is to engage in a degree of understatement along the lines of “The Titanic had a leak,” or “It got warm on the Hindenburg during the landing.” So when the teachers started piling this (admittedly extremely delicious and tender) high-fat beef on the open flame, the fat immediately melted and dripped into the fire erupting in a massive plume of flame reminiscent of stock footage from a steel mill, which basically cooked the beef immediately, while teachers attempted to pull the pieces out of the holocaust with 30 children screaming “Meat Please!” and arm hair being lost at a profoundly alarming rate.

Although in the end, all was accomplished without any real damage (aside from the hair loss) – so perhaps I shouldn’t be so critical.

Other teachers, however, may have had an axe to grind, because after lunch it was sports time. By now it was raining, so we moved into the gym for a game of basketball. The students were divided into three teams with the teachers making up a fourth team. Have you ever seen the Monty Python sketch from The Meaning of Life where the school children are forced to play the rugby match against the staff (or alumni, I can’t remember)? If so, you know how this game between the teachers and the students went down. It was brutal – teachers were grabbing balls out of kids hands, stuffing their shots at the rim, whipping the ball down court and bowling them over for easy layups, running the score of one match up to a 34-0 rout. There was no “let’s take it easy and not use our dominating size to utterly crush these kids” – it was the exact opposite of that.

It was also hilarious to watch a 40 year old math teacher smack a 12 year old girl’s air-ball into the next time zone, or a 28 year old gym teacher rip the ball from the hands of a waifish boy and whip the ball down to another young gym teacher for the fifteenth layup in a row.

Life lesson? Revenge? Whatever it was, I have never been so good at basketball in my entire life.

Good times.

Sunday, May 9, 2010

DIY Drinks!

One of the more popular drinks in Japan is Japanese plum wine (梅酒 - umeshu). However, there are a number of different fruits that can be used in addition to Japanese plums. Some of the more common flavors are regular plum, apple, yuzu, and peach, but these are usually not sold in bars, rather they are made at home. Being someone who lives in a house, I thought I'd give it a try. I had hoped to use regular plums, but they are not a common fruit here in Japan and so not easily found. Instead I settled on Mexican Mangos which are also called Apple Mangos.

The recipe is very simple -
1kg of fruit
200-400 grams of sugar
1.8 liters of Shochu, which is often called Soju in the US
A complete lack of urgency

Here are the ingredients (lack of urgency not pictured)



You simply cut the fruit up (actually, this depends on the fruit - something like a plum with a thin skin you just add them whole, something like a yuzu or lemon with a think rind, you peel first but leave the rind in the mix)
and drop it into a large plastic jar as such:



add the sugar and shochu/soju (焼酎)and viola!



As you can possibly suss from the label, there is a bit of a waiting process - this was made on May 5th, and so should be ready to drink in time for the big summer fireworks festivals in August - although 3 months is more like a minimum for these things, it really is supposedly much better to wait about 6 to 8 months, and for the plums, some people say to wait a whole year for the best flavor. So this isn't really what I would call a Martha Stewart-style quick fix to unexpected guests that can be whipped up in a jiffy. (complete sidetrack - in what world are people always just dropping by unannounced and somehow expecting to be fed something? Wouldn't regularly feeding them do nothing to discourage this behavior? Did Martha whip up something quick to feed the officers who came to bust her for insider trading? - discuss amongst yourselves)

In about a month I will have a taste to see how it's progressing (at that point apparently you can get a sense of whether this will end up as something drinkable or a total waste of ¥2,000)