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So, I took a plane down to Osaka midday on Monday (the 7th). Why, you might wonder, would I take a plane when the train system in Japan is so wonderfully fast and advanced? Well, not only does Japan offer a Japan Railpass as an easy an economical way to travel around the archipelago, but it also offers a special airpass for reduced rates on domestic airfare for foreigners. So, it ended up being quicker and cheaper for me to travel by plane. How cool is that? (I think Osaka is maybe a 4 or 4.5-hour train ride from Tokyo but only an hour flight.)
But enough of the nitty gritty. I headed down to Osaka with the 5 or so Japanese phrases I know and a small backpack with just enough to get me through the 5-day trip. At the airport, I was met by my Japanese friend, Moe, who I met at Ewha when we were taking Korean classes last winter. She was probably the person I was closes to in that class, which is amazing considering that we basically only spoke in Korean there. But, I think that we were almost at the exact same level
Osaka Castle
Moe and I in front of Osaka Castle (she knew some more difficult vocab and I knew some more difficult grammar) so we could talk freely without worrying about the other person understanding. Now and again, we had to use English-- sometimes both of us didn't know the Korean but knew the English-- but mostly it was Korean.
So, of course, when I met Moe at the airport, it was more Korean! Which is what I think makes language learning cool-- here we were, two people from two different countries, using a language that was neither of our native tongues, and we were able to communicate. It's like unlocking a code, breaking down some barrier that comes between two cultures or people. I hope my students can realize this with English one day.
Anyway, less rambling, more traveling. We said our
konnichiwa's (Japanese for good afternoon), and we made our way into downtown Osaka.
Our first course of action was to get some food (it was just past lunchtime, but I hadn't eaten), so Moe took me to a department store food court where we ate fried octopus balls (sounds less delicious than it truly is--they're tasty!), some pancake-y kind of stuff, and some dessert
Osaka Castle
Up close and personal with Osaka Castle (in Korean, Moe called it
poongabbang, which is like a Korean dessert/snack food, and (like the Korean version) it's a bready dough with sweet red bean filling). It was pretty delicious. I might like the Korean version better, but perhaps that's just because the Korean version is shaped like fish. I mean, it's just more fun when it's shaped like something.
After that, Moe took me to Osaka Castle, a short subway ride away. It was really a neat castle, because, of course, it was big and forboding, but it was also gold-gilded on parts and had some other, well, extravagances (I mean, compared to the drab stone castles I'd seen in Ireland). It was almost... pretty. But, of course, like I said, it was big and foreboding, too. But not at eyesore by any stretch of the imagination. It was really cool to see, though--and different from most of what I'd seen in Japan up till then.
And it was strange, because as we were wandering through Osaka together--to/from the castle and down the city streets-- somehow it reminded me of Bordeaux. Despite all the Asian-ness and whatnot... Maybe it was the weather (I had perfect weather
Osaka Castle
Um... yeah... in Bordeaux and in Osaka--and exactly the same kind), or the pleasant architecture (maybe not quite so jumbled or futuristic as Tokyo), or all the people riding bicycles everywhere (a very popular mode of transportation there), or meeting with a friend... but Osaka was like a breath of fresh air. And reminded me of my time in France. A kind of strange connection, I guess...
That evening, Moe took me to a "traditional" Japanese restaurant of sorts that served some tasty and well-presented fried kabob things (yeah, my vocab is great here) made up of all kinds of different foods-- beef and shrimp and asparagus and all other sorts. It was great and had great atmosphere.
While in Japan, it was also nice to note differences between Korean and Japanese eating styles. For example, Koreans have metal chopsticks, the Japanese have wooden (or plastic) ones that are far thicker. In Korea, you can eat your rice with your spoon. In Japan, you don't always have a spoon, and you typically eat your rice with chopsticks. In Japan, you can hold your rice bowl in your hand (closer to you) to eat your rice. In Korea, you don't hold
Good eats
In a Japanese restaurant with awesome food... your rice bowl, but you can hold your soup bowl (usually). So, those were some fun things to notice. Also, as far as I gathered, Japan doesn't have the two-hand passing thing or the rule that only someone born in your year could be your true friend (친구 or
chingoo, so it was interesting to see (and sometimes be surprised by) the cultural differences.
When dinner finished, Moe took me to a big skyscraper in Osaka for a night view from the top. It was pretty cool, and a lovely view of the city. After that, we went for drinks at a bar that was made to represent different aspects of Japanese culture via the decor, drink selection, etc. For example, we sat in a booth that was shaped like a bamboo shoot. I had some kind of plum drink there (special to Japan maybe?)--definitely better tasting than soju.
So, my first day in Osaka was successful, relaxing, and enlightening. And it was really great to meet up with Moe again!
(Japan trip pictures should be coming in the next few days. School's just been a little busy lately! More to come!)
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Nikki
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food
Hey Alexis! I really wish I could have been there to hang out with you! I don't know what they're called but we do have those fish-shaped sweet bean paste cakes here in Yokosuka. You were probably eating a chuka man (meaning Chinese- style steamed bun) If it ha ground pork it is a nikuman. They are derived from the Chinese baozi (bun) - steamed sweet white dough/bun with a sweet red (azuki) bean paste filling caled "dou sha bao" in Chinese and "Anman" in Japanese. If the filling is light brown and not red, then its "ling yoong bao" because its lotus seed paste. If its black sesame paste its Zima bao. The barbequed roast pork filled ones are called "char siu bao" (my favorite when they are baked!). They are called "sio pao" or "Sho Pow" in Filipino and "Banh bao" in Vietnam. I've been all over Asia and apparently so have these bad boys. They know how to get around, if you know what I mean... sowing their wild oats if you know what I mean. Make sure you get those deep fried hockey puck shaped fritters- they are fried dough filled with a yellow curry inside. I think its called curry bread or "ka re pan" . also try yakisoba, and champon- the country's best types of men-rui, or noodles. (in my opinion) Those octopus balls are called takoyaki and make sure you try the purple sweet potato ice cream! If that plum wine was lightly sweet and sour it was probably Choya (popular brand) ume-shu (the Korean version is caled maesilju I think) , which is plum wine that has been drank by Japanese for over 1000 years.- it's made of green ume plums and shochu. also cheap and great is donburi- here are a couple varieties ( I had too look up wikipedia for the spelling) [edit] Donburi A one-bowl lunchtime dish, consisting of a donburi (i“v, big bowl) full of hot steamed rice with various savory toppings: Katsudon: donburi topped with deep-fried breaded cutlet of pork (tonkatsudon), chicken (chickendon) Tekkadon: donburi topped with tuna sashimi Oyakodon (Parent and Child): donburi topped with chicken and egg (or sometimes salmon and salmon roe) Gykdon: donburi topped with seasoned beef Tendon: donburi topped with tempura (battered shrimp and vegetables). Unadon: donburi topped with broiled eel with vegetables ok, that's enough about the food- but I could go on and on! Have a great time! Love, Nik