Big in Japan: Happi Harroween!!!

by Matthew Firestone on

????????????????????????!!

For those of you who can’t read Japanese – Happi Harroween!!

Yes, I know it’s still the middle of October, but here in Japan, Halloween is catching on in a big way.

From pumpkin flavored cappuccinos and pastas in Tokyo’s trendiest cafes and restaurants to witches and wizards adorning the window displays of even the most upscale of department stores, the Japanese are embracing the Halloween spirit.

It’s not hard to see why.

The Japanese are some of the world’s most avid consumers, with fine dining and shopping being something of a national obsession. And, let’s not forget about the fact that foreign trends are always the height of fashion in Japan.

Being an American, I’ll be the first person to say that the last thing the world needs is more McDonald’s and Starbucks on every single street corner from London to Tokyo. But, it’s hard not to love Halloween, especially since it’s the perfect excuse to wear a silly costume and blow your diet on gobs of candy.

Take for instance the Halloween party I threw for my students this past Saturday night.

When I’m not writing blogs for Gadling or on the road for Lonely Planet, I’ve been known to teach English from time to time. Of course, learning English is more than just cramming vocabulary and learning the difference between the simple past and the progressive past.

(Actually, I’ve never been that good at grammar, which is probably why I avoid trying to teach it all costs!)

Anyway, learning English should be about creating natural environments for students to practice their language skills in, which is why international parties are all the rage here in Tokyo.

Anyone who’s ever studied a foreign language can attest to the fact that it’s easier to speak when you’re absolutely hammered. There’s something about copious amounts of alcohol in the bloodstream that seems to awaken the brain, depress your inhibitions and loosen the tongue.

Needles to say, copious amounts of alcohol were imbibed at the first annual Halloween costume party at my English school. The night started out with yours truly, decked out in my best Matrix-inspired devil’s costume, welcoming everyone to the party, doing a keg stand and thus setting the standard for the madness that followed.

If there are any doubts about Japanese people’s ability to drink alcohol, I would urge you to spend a few drunken crazy nights here in Tokyo.

Yes, Japanese people do turn red when they drink alcohol, which is actually a minor allergy caused by a faulty enzyme. And yes, Japanese people do tend to puke fairly early on in the night, though the famous ‘boot and rally’ is something of a source of pride here.

But, I can assure you that the Japanese people party like it was their job, which is probably why my liver has slowly started failing me since moving to Japan. In spite of my Eastern European blood, my Japanese friends always set the pace, which is usually more alcohol than any sane individual should consume in one night.

Perhaps this is why I can’t remember most of the Halloween party…

Fortunately, I took a lot of pictures, and even though I’m not sure what’s going on, it does seem like everyone is having fun, right?

GADLING TAKE FIVE: Week of October 13-19

by Jamie Rhein on

If you missed that big things happened at Gadling this week, then all I have to say is, “Where have you been?” Gadling has a brand new look and we’re enjoying it. It’s kind of like a shiny new toy. Wow! What does this drop down menu do on the left? The information we used to have is all here, it’s just relocated and gussied up. Also, perhaps you’ve noticed the slight name change. Instead of the heading “Gadling: The traveler’s blog,” we’re “Gadling: go there.”

Here our some of the offerings we’ve dished up this week that hopefully will help you go there where ever that may be. Hey, and if you’re not going off on some huge whirlwind mega trip, that’s fine by us. Sometimes, it’s the close to home treasures that are worth writing home about.

Abha Malpani, who just joined our Gadling forces this week, has some ideas for the best places to hook up with someone if you are so inclined, while Catherine’s got you covered when it comes to avoiding tourist traps. Grant knows just where you can get your hands on some of the best street food in Europe, and if you have a sweet tooth craving, check out Martha’s top places in the U.S. for a sugar fix ideas. To help you gather a bunch of facts that might come in handy at a party, or on a bus, or on an airplane –or just to amuse yourself in the privacy of your own bathroom, pick up a copy of Take Me to Your Leader. Kelly’s always dishing up good finds with her One for the Road Series.

Okay, that’s five and I still haven’t mentioned Matthew’s wealth of Japan know-how this week. Lastly, don’t miss Neil’s post “Visiting an American embassy, Simpson’s style.” Perhaps, you can relate.

Big in Japan: The best butts in East Asia

by Matthew Firestone on

Are you ready for this one?

Just when you thought news stories from Japan couldn’t get any weirder, here are scenes from the country’s best bottom competition.

Hoping to dispel the myth that Japanese girls aren’t endowed with ample rumps, the organizers of the ‘Show Me Your Sloggi’ contest paraded the sultriest curves you’ve ever seen on this side of the Pacific.

Sloggi, a popular line of underwear produced by the Swiss company Triumph International, is aiming to increase its market share in Japan.

Compared with women in the United States, Japanese women spend considerably larger sums of money on lingerie. While thongs are all the rage in the West, expensive silk and lace panties are the height of fashion here in Japan.

The winner of Japan’s best bottom: the beautiful baby doll that is 18-year old Kaho Watanabe, who overcame incredible adversity to win the competition.

“I always take care of my bottom, but I’m embarrassed to show it today because I burned it by sitting on a hair iron the other day,” said Watanabe, who was looking particularly pretty in purple.

%Gallery-8840%

The competition was organized by Triumph International, who had the incredibly difficult job of scanning thousands of photos of underwear clad backsides for the Tokyo-based event. After what must have been days upon days of grueling work, the best photos were posted on their web site, and users were asked to vote on the best posteriors.

Much like other great beauty contests of the world, the ‘Show Me Your Sloggi’ event wasn’t just about who had the greatest butt. On the contrary, Japan’s future ‘Best Bottom’ needed to prove to the judges and to the audience that she was well-rounded in more ways than one.

The ten contestants started off the night by giving their most sensual poses in Sloggi bras and panties. As the night progressed however, they had to show off their other skills, such as dancing or playing a musical instrument.

The undisputed highlight of the night was one when contestant proceeded to sing traditional Japanese country ballads while parading around the stage in full S&M gear.

Classic.

In the end, no one could best the bubbly Kaho Watanabe, who is now heading off to Germany for the world finals in Munich. The organizers of the Tokyo-based event hope to prove to the world that Japanese girls got back, and they’re not afraid to show it off.

Watanabe is optimistic about her chances. “I can’t believe I was named ‘Japan’s best bottom’ with my burned bum. I promise I will recover before going to Germany, and I will be in full form.”

Of course, the stakes at the world finals are no laughing matter.

In addition to bringing home the gold to their country, the winner will also be awarded 10,000 euro, as well as a fully comprehensive one year insurance policy to protect their, um, best asset.

I for one would like to wish Kaho Watanabe the best of luck in the world finals – we at Gadling salute you!

Big in Japan: The Most Perfect Bowl of Ramen

by Matthew Firestone on

Today, ‘Big in Japan’ brings you an update on one noodle lover’s countrywide search for Japan’s most perfect bowl of ramen.

I love ramen.

For some, it’s the heady aroma and subtle flavor of wild mushrooms. For others, it’s the enticing sizzle and juicy goodness of a rack of lamb.

For me, it’s gotta be ramen – Nature’s most perfect food.

Since first coming to Japan several years ago, I have been engaged in a tireless quest to find the most perfect bowl of ramen. Like finely aged wine, matured cheese or sun-ripened fruit, good ramen must be appreciated, savored and at all times revered.

Of course, no two bowls of ramen are created equal. From the consistency and flavor of the broth to the texture and style of the noodles, clearly a bowl of ramen is greater than the sum of its parts. But fear not – though the road has been long, I may have finally found the perfect bowl of ramen.

Allow me to introduce you to the newfound subject of my affection, the spicy ramen bowl at Two Guy’s Ramen, a neighborhood landmark here in the Nakameguro ward of Tokyo.

To the untrained eye, the spicy ramen bowl at Two Guy’s Ramen looks like any other bowl of noodles you might come across here in Japan. With that said, let’s dissect the various elements that make this particular bowl of ramen such a superior snack.

For starters, let’s inspect the broth.

Note the rich hues resulting from the flawless blend of miso paste, soup stock and spicy sesame oil. Fix your eye on the perfectly chopped scallions floating effortlessly on the globules of rich, salty pork fat.

Next, check out the noodles.

Note the dense mass of curled egg noodles hiding beneath the toppings, waiting to be discovered by probing chopsticks. Fix your eyes on the perfect ratio of soup to noodles, which ensures balance and consistency in every slurp.

Finally, appreciate the chosen toppings.

Note the plumpness of the yellow kernels of corn, the translucent goodness of the bean sprouts and the zesty freshness of the spring onions. Admire the immaculate slice of slow-roasted pork, which hovers above the noodles with zen-like grace.

Although a picture speaks a thousand words, in this case I am at a loss to describe the medley of flavors that dart across your tongue with each slurp of this delectable dish. The richness of the miso mellows the burn of the spicy oil while the zest of the spring onions awakens the starches of the noodles.

With every bite, the stomach screams out for more while the head spins in a MSG-fueled orgy of delight…

Two Guy’s Ramen – I salute you. Although my quest for the most perfect bowl of ramen is far from over, the bar has been raised, and my hunger has been vanquished (at least for the time being).

For more on Nature’s most perfect of foods, check out An Ode to Ramen, a four-part series on the history and culture of this heaven-sent dish.

** This article is dedicated to Will-san, my long absent partner in crime. May our future hold within it more drunken afternoon trips to the Mecca that is Two Guy’s Ramen. **

Big in Japan: What Exactly is Wasabi?

by Matthew Firestone on

Did you ever wonder what exactly that green stuff is that you smear on your sushi?

I mean, we all know that wasabi (わさび, 山葵) burns like a hell-spawned wildfire, and clears the sinuses with a fiery vengeance. But, where does it actually come from, and how can something so seemingly innocent be so unbelievably potent?

For starters, the best wasabi comes from Japan (no surprise there), most notably the Izu peninsula in Shizuoka prefecture. Much like American horseradish, wasabi plants grow naturally in stream beds, particularly where there is clean water that is free of impurities.

If you’ve ever had the pleasure of smearing just a tad too much of the stuff on your tuna roll, wasabi is a nasal irritant that is more comparable to hot mustard than it is to chili pepper. That wonderful little chemical that can have you rolling your head on the sushi bar is called an isothiocyanate, which coincidentally inhibits microbe growth.

Although there’s no denying that wasabi brings out the flavors of sushi, it may have been traditionally added to raw fish in order to prevent it from spoiling.

%Gallery-6477%

Needless to say, you shouldn’t eat raw fish unless you’re absolutely confident in the quality of the fish. Just because sushi makes an appearance at an all you can eat buffet doesn’t necessarily mean that you should eat all you can!

Interestingly enough, most Americans have never actually eaten real wasabi as the stuff sold stateside is usually squeezed out of a tube. In fact, this stuff actually doesn’t even contain any real wasabi, and is usually nothing more than horseradish, mustard seed, and green food coloring.

Real wasabi, which I can assure you has no equal substitute, is sold in Japan in the form of a root.

Before it can be used, the wasabi plant is grated on a metal oroshigane (卸し金), which is a special kind of grater used solely for wasabi. Traditionally of course, the best graters were made of shark skin, and today upmarket sushi restaurants in Tokyo still grate wasabi according to this method.

(By the way, the lovely lady in the picture to the right is my dear mother, who is clearly showing her prowess at grating wasabi. Of course, not that she would ever touch the stuff, or sushi for that matter, but you can’t deny that she has good technique).

Once the wasabi paste is prepared, it should remain covered until served in order to protect the flavor from evaporation. In case you were wondering, this is the actual reason why sushi chefs always put the wasabi between the fish and the rice.

Well, I hope this little lecture on wasabi has been informative. Now that you know exactly what wasabi is, go ahead and impress your friends with some wasabi trivia the next time you’re sitting at a sushi bar.

But seriously – go easy on the stuff – it really does pack a serious punch!