The Move....

Today I am moving families. Although the students from Canada stay with the same family for their entire stay in Japan, the chaperones have their stay broken down between two different homes. For the past two weeks I have been staying with the Suzuki family and they graciously welcomed me into their home. Last evening I cooked them supper and cleaned up the kitchen. My host mother laughed that I probably know better were the dishes go then her husband does. My “job” has been drying dishes since arriving so day by day I learned were everything belongs. Last night I cooked baked pasta and cheese with tomatoes, salad and garlic bread – all eaten with chopsticks. I has previously made pancakes and some cookies.

Part of my time with the Suzuki Family has been assisting Mari with her Labo Parties. Over the past few weeks I have had a great time getting to know some of the students and will miss chatting with them. Mari hosts a group of students between the ages of 14 and 22 on Wednesday nights at her house. It is amazing to watch this group work and play together, all while looking after each other. You can see the respect they have for one another. This past Sunday, Mari hosted her special party. Many Labo tutors will hold a special party just prior to summer holidays. The students just finished school for the summer holiday yesterday, July 21st.

The older students helped organize this special day. We started by singing English songs and played some games, everyone took part – even the 21 year old boys (Mari's older youth group has an equal number of boys and girls attending). We played “duck duck goose”, “London Bridge”, and “Old MacDonalds' Farm. Each English song also has actions to go with it. From there we did introductions and the students presented a story that they had learned through the year. This was followed up with food – shaved ice, cotton candy and Okonomiyaki. After food it was back upstairs for more games – a rely race and then a shooting game using guns a few of the students had made out of chopsticks to shoot elastics at cans setup. I was amazed how much all the students jumped in (with enthusiasm) to play the games and sing the songs. I can not remember the last time I saw a teenage play duck, duck goose.

I saw this group last night for the last time and had a short question and answer period with them. The questions could go in either direction, I could ask them questions and they could ask me. Although I have only knew them for a few weeks, they have fun to be around and very welcoming. Today I am moving to a new home for the reminder of my stay in Japan. I can only thank the Suzuki's and her Labo students for a fantastic few weeks.

Labo and Labo Summer Camp

While staying in Japan we are under the Labo organization. Labo is a youth organization that is available to children as young as 2 until the age of 18. There are also many college and university students involved in the program assisting as college mates. Labo is our sister organization for the exchange program and hosts us while in Japan.

The mission of Labo is to provide Japanese youth with a place to improve their English language stills as well as learn about other cultures and gain an international understanding. Language learning is done through songs, stories and drama.

A Labo tutor hosts a Labo party. Labo parties can be held in the tutor's home or at a community hall or location. Tutors may have one or more group they are looking after in different locations. At the host I am currently staying, the host mother is a Labo tutor. In my fourteen day stay at their home, there is only two days that she is not overseeing a Labo group or activity. This time of the year is especially busy for the Labo tutors as there are send off parties for those students going to Canada, America and Australia for exchange as well as many parties hosting a special day. This special day is like a party were the students demonstrate what they have been doing and learning. This often includes the students acting out a story they have learned. There are no props but the students themselves act out any props they might need such as a tree, house etc.

During the summer time, Labo students also have the opportunity to attend Labo Summer Camp. Labo has five different camps located throughout Japan. All the students in Japan with me this summer will be attending one of these camps with their host sister or brother. I will be also attending a camp. The camps are four days in length.

Camps

Niseko – this camp is located on Hokkaido island.

Zeo – this camp is usually held at a mountain ski lodge.

Kurohime – this is the main camp and can host over 1,000 students per session. Many of the students on exchange this summer will attend one of the sessions at Kurohime.

Daisen – this camp is located in the Chugoku region and is held at a ski resort.

Yutsubo – this camp is located at the foot of Mt. Kujyu, a live but mostly dormant volcano.

The Japanese do not view camp as a time to relax and have free time but to stay busy and make the most of their camp experience. Attending summer camp is very expense so they want to have many different experiences. Camp is very busy with a strict schedule. Some of the activities we will be enjoying while at camp includes mountain climbing and nature hikes, crafts, looking at the wildflowers and local historic attractions.

While staying at camp, everyone will be placed in a lodge. We will also be taking part in lodge based activities.

Camp lodge

In each lodge, there are about 20 to 30 children. All meals are eaten in the lodge. Everyone helps with duties including getting the food, cleaning up and keeping the lodge neat. Sleeping in the lodge is on futons. These are pulled out of the closest in the evening and placed on the tatami mats (the room we sleep in is our activity area during the day). Bathing at the camp is using the public bath with time set aside for different groups to access the bath.

Camp can be an interesting experience for those on exchange but will provide some great memories of the activities they did and people they met. This summer I will be attending the main Labo camp, Kurohime, from July 25^th through to July 28^th.

Kore wa nan desu ka? What is this?

Probably one of the biggest changes for the students visiting Japan this summer is the food. As I had mentioned in a previous blog, meals are generally eaten at the same time each day and consist of many small dishes. Generally there is always rice and a type of soup served with the meal. The types of foods eaten at a meal can vary depending on the region you are visiting. Here are some typical Japanese dishes:

Rice Based

Domburi

Rice – rice is the base to all meals. It is often served in the morning with a raw egg and soya sauce. For lunch, cold rice will be packed for lunch.

Sushi – this is a rice based dish that uses rice cooked in a sushi vinegar. There are many different ways of making sushi and different toppings.

Domburi – this is a bowl of rice with other cooked foods placed on top. Toppings might be tempura, egg and chicken (oyakodon, also know and mother and chick), or beef.

Onigiri – This is something that you often find at convenience stores and people purchase for a quick snack. Onigiri are rice balls made with cooked rice that are then wrapped in nori seaweed. The center of the rice ball generally contains another food such as umeboshi (Japanese pickled plum), tuna or salmon.

Kara Raisu – Curry is very popular in Japan. Kara Raisu is a curried rice. Curry is not a spice that is native to Japan but has become a part of their diet. Kare Raisu can be served with additional toppings.

One Pot Dishes



Shabu-Shabu

 These types of dishes are call nabe and are often cooked and served in the winter months. They are often cooked and served right at the table. Typical ingredients used in nabe include negi (Japanese leek), hakusai (Chinese cabbage) as well as mushrooms and meat.

Oden – this dish often contains fish cakes, boiled eggs, seaweed and boiled in a soya sauce based soup.

Sukiyaki – this dish contains thinly sliced meat, vegetables, mushrooms, tofu and konyaku noodles. Prior to eating, the foods are dipped into a raw egg

Shabu-Shabu – this is like a fondue, Japanese style. Thinly sliced meats, vegetables, mushrooms and tofu are served. Each item is then dipped into a hot soup and then a vinegar or sesame sauce prior to being eaten.

Noodle Dishes

Omuraisu

Noodles are very popular in Japan and many meals will contain some type of noodle.

Soba – Soba noodles are a traditional Japanese noodle made from buckwheat flour. Soba noodles are thick and can be eaten hot or cold with a variety of toppings.

Udon – Udon noodles are a Japanese noodle made from wheat flour. Udon noodles are thicker than soba noodles and can also be served hot or cold with a variety of other foods and toppings.

Ramen -Ramen uses a Chinese type noodle that is cooked in a soup. It can be served with different toppings. Although ramen was traditionally a Chinese based dish, it has been adopted by the Japanese and very popular.

Somen – Somen are also a Japanese noodle made from wheat flower but thinner. This type of noodle is generally eaten cold and served in the summer time.

Yakisoba – Yakisoba is a deep fried or fried Chinese noodle that is ofter served with meat, vegetables and ginger.

Meat Dishes

Meat is generally a part of each meal but only in small amounts. Popular meats include pork, chicken and seafood. Beef is served but is very expensive.

Yakitori

Yakitori – this is grilled chicken pieces on skewers. Most parts of the chicken are used.

Tonkatus – Tonkatsu are deep fried pork cutlets. It is over served with shredded cabbage and topped with cooked rice or curry.

Nikijaga – this is a popular way of cooking meat and potatoes.

Other Dishes

Miso Soup – this soap is served with most meals. It is made by dissolving miso paste into hot water and adding other ingredients such as seaweed and tofu.

Omuraisu – this is like a omelet. Cooked rice is wrapped in a thin omelet and then generally served with gravy sauce or ketchup.

Hayashi Raisu – this is a type of beef stew. The beef is sliced very thin and cooked with onions in a sauce and served over rice.

Okonmiyaki

Hamubagu – this is the Japanese version of a North American hamburger. The burger patty is cooked and served on a plate with a sauce and vegetables. There is no bun.

Tempura – This is a deep fried dish. Piece of seafood, vegetables and mushrooms are coated with the tempura batter and then deep fried. Tempura was not a dish native to Japan but is very popular.

Okonomiyaki – This dish is one children often learn to make. It is a mixture between a pancake and a pizza. Pork, cabbage and seafood are mixed together with a type of dough. The mixture is then spooned into a pan and fried.

Gyoza – Gyoza are dumplings that fried. They contain mined vegetables and generally some type of ground meat.

Chawanmushi

Chawanmushi – This is a steamed egg custard that generally contains pieces of seafood, chicken and ginko nut mixed inside.

Tsukemono – these are Japanese pickles. There are lots of different kinds of pickles. This dish is generally served as a side dish with meals.

Freedom

Coming to Japan this time I thought my transition into Japanese culture and life would be easy. I had lived in Japan previously and was knowledgeable and comfortable with both Japanese culture and daily life. Although my Japanese language knowledge was burned deep in my brain, day by day it started to emerge with words and phrases beginning to make sense. The one thing I was not quite prepared for however was my lack of freedom and almost total dependance on those around me.

While in Japan I have no cell phone, no access to vehicle (not that I would even try driving here), not even my own schedule. Where I go, what I do, what and when I eat is all decided by someone. This has been a bit of an adjustment for me. In Canada I work, volunteer in the community and oversee a busy household of three children and numerous pets. I am always busy, packing as much as possible into each day. I have access to a truck and many times decide what I doing with my day and where I go. I am able to make decisions for myself. If I am hungry, I can make a snack, if I want to go out, I can go. While in Japan I have surrender myself to those around me, very much like a young child again, allowing them to decide where, when, who and how.

You might say this trip to Japan as forced me to relax and slow down. To relay on others in a way I have not done for years. It has taught me that it is all right to give up control and allow others to decisions for you. Have I missed my freedom – of course but I am here to learn and experience the life and culture. To do this, I also must surrender I bit of who I am in Canada and accept each day as a new adventure just waiting to happen.

Gohan desu yu! It's time to eat!

Meals in Japan are eaten on a regular schedule. It is said that “in order to increase one's energy, one must eat meals regularly.” In Japan, young people are not often given a choice of what to eat. At meals, the mother serves the children what she has cooked, including what they drink. It is considered polite to not give you a choice but instead provide you with what has been prepared. In North America if we are hungry or thirsty we would simply go to the cupboard or fridge and get what we would like to eat. In Japan this would be considered very rude. Children almost never help themselves to something to eat but instead wait and eat only what was prepared and served.

Since I am visiting Japan in the summer time, much of the food is served cold since it is very hot in the summer (often in the mid 30's with high humidity). This includes cold rice, tea, soup, meat and noodles. A typical meal would have a number of items served including rice, a soup, a meat that might be chicken, pork, fish or beef (beef is very expensive) and then different vegetables, fruit and other smaller dishes. Everything is eaten with chopsticks. Chopsticks are used for picking up food from communal serving bowls on the table and for pulling food apart. Rice is served at lunch and supper and can also be served at breakfast.

Since arriving in Japan last week I have been eating a lot of vegetables. Twice we have ate meals that consisted of only vegetables. Early in the week we visited Karakura. Karakura is located about an hour outside of Tokyo. We ate at a vegetarian restaurant and our lunch had eight different courses, all vegetable based. We started with a tomato based soup, then a plate of seasoned cucumbers, then seasoned spinach. Next was a HUGE plate full of big and small tomatoes (not my favourite food!). After this we had some small dark green hot peppers, then squash, sweet potatoes and mushrooms. This was followed by a flat bread with basil leaves and tomatoes. Dessert was a melon slice. You can see why the Japanese people are generally healthy and thin. You hardly ever see an individual that overweight or on the heavy side. This is probably due to the healthy diet they eat and the amount of exercise they get on a daily base. Since most people walk or bike to the local train station, they are always on the move.

Prior to eating your meal you say “itadaki-masu” which means “I gratefully receive this food” and after eating say “gochi-sou-sama dishita” which means “thank you for the delicious meal”. This is said before and after each meal, even when eating out.

I have been in Japan for over a week now. We have yet to go to a grocery store. Most foods are delivered directly to the home. The family I am currently staying with is also a part of a cooperative buying group. There are seven families in this coop. On Mondays, all the food is delivered to my host families home and placed in the carport (one of the cars had to be moved down the street to provide enough room). All the food and products were in bins and coolers. There was even a scale for weighing amounts of vegetables and products they are taking.

Throughout the day, families involved in the food cooperative stopped by with their shopping basket and picked up the items they had ordered, sorting these the buns and weighing things on the scale. The food included everything from fresh meat, frozen products, vegetables and eggs. There was also a lot of visiting that took place as the neighbours came by to pick up their groceries. One of the neighbours was a single gentlemen. He said I was very beautiful and asked if I was available. Upon leaving with his food, he forgot to take his order form for the next weeks delivery. My host mother had to call him later that evening asking him to swing around. She laughed and said that he had probably forgotten it on purpose so he come back and see me again. I just smiled and continued cleaning up and putting the bins away.

In the Kitchen

Kitchens in Japan are not equip with an stove top and oven like you would find in North America. Instead they generally consist of a two burner gas stove top, a small rack under the burners for grilling fish or meat, a rice cooker, microwave and fridge. Most meals are cooked on the stove top with meal grilled.

There a a few different ways food to prepared here -  grilling, frying, deep frying, simmering, steaming, dressing, pickling and then raw. With it being summer, most of the food is cooked and then cooled, so you are eating is cold or cooler. Some items are still served hot.



Rice cooker



The majority of the food is cooked on the burner stove top. Rice is made daily in the rice cooker and left over rice is rolled into individual rice balls and wrapped. These can then be eaten cold or warmed up for another meal.

A typical Japanese refrigerator is different than what you would find in North America. It has six doors: two French doors for the regular fridge compartment on top, two small drawers, one for ice cubes and a fast-freezing drawer for fish, a large zero-degree vegetable drawer and, on the bottom, the freezer drawer.

The kitchen are is generally very small. All the storage and appliances in the kitchen are compact, making the most of the small space.

fridge

stove

Obon or Bon Festival

Takahata Fudoson Temple

Takahata Fudoson Temple

Yesterday, prior to going to English lessons we stopped by the Takahata Fudoson Temple. This is the temple for my host mother's family. The temple has a graveyard beyond the large public area. My host mother met her sister and niece at the temple and left flowers and an offering on the grave. It is currently Bon or Bono Festival in Japan.

Japanese graves

This festival is celebrated in July or August depending which calendar the family follows. In Japan Obon is one of the most important Japanese traditions and many companies provide their employees with time off to allow them to travel home and celebrate with their extended families.

Family alter

Obon Festival is a Buddhist tradition. According to them, the souls of people's ancestors return back to their homes and reunite with their families for a short period of time. During this time, homes are generally cleaned and a variety of food offerings such as vegetables and fruits are provided at the spirits of the ancestor's at the Buddhist alter. Most families have a small altar in their home. At my host mother's bother's home yesterday there were many items left at the alter including oranges, melon, Japanese pastries and cucumbers made to look like horses. Since her brother is the eldest child, he is the heir to the family and items are left to their parents at his home and alter.

On the first day of Obon, paper lanterns are often light outside homes and people travel to their family's grave at the temple to call their relatives spirits back. It is call mukai-bon. Depending on region in Japan, you might see small fires being lite and burning at the entrance to the home. This is called mukei-bi and is done to guide the spirits to the home. One the last day of the festival, spirits are led back to the grave by hanging paper lanterns with the family crest painted on them to guide them back. This is called okuri-bon.

Paper lanterns

During Obon, the smell of of incense (senko) can be very strong as it is being burnt in homes and at the cemeteries. The floating of paper lanterns (toro nagashi) can also be seen during this festival. People send off their ancestor's spirits with the lanterns. The lanterns have a candle inside and are floated down the river to the ocean. Many traditions during Obon Festival can variety from region to region with some regions have a special style of dance.