If you’ve been reading this blog for a while, you probably know that I live on Kume Island,
This past weekend I had a chance to attend my third wedding in Japan. All three took place in Okinawa, which means the ceremony and traditions are slightly different from what you’ll find in mainland Japan. Since I’ve just begun planning my own wedding later this year, I’ve got a lot more interest in the whole spectacle than I’ve ever had before. Okinawan weddings differ most in the number of attendees. Where eighty guests might be considered large for a
First off, thanks for sticking with me during my last two weeks off. With Golden Week and a lot going on at OTEC Okinawa I haven’t had as much time to devote to the blog as I would like. A few weeks ago Kume Island celebrated Spring with its annual Firefly Festival. Though one of the smaller festivals it turned out to be quite a lot of fun. The Firefly festival takes place along jinjin (named for the sound describing
With rice being a staple of the Japanese diet for hundreds of years, to the point where it was the basis of currency in the Tokugawa era, there is a lot of importance and variety to rice in Japan. For much of Japan’s history rice was grown by peasants for the use of upper classes. Though they grew it, they lived on lesser grains and grasses and it became a food they might only eat on special occasions or festivals.
Ingredients 1/3 Cabbage (shredded) 1/2 Carrot 3/4 Onion 1 Piman (small green pepper) 3 cups flour (same as for tempura, cake, or cookies) 1 can beer or equivalent water and 1tsp baking soda 3 large eggs 2 packets hondashi (traditional Japanese seasoning) Salt, Pepper, Garlic Olive Oil Optional: Meat (bacon, pork, or sausage), other vegetables, okonomiyaki sauce, mayonnaise, katsuobushi (bonito flakes) Recipe Okonomiyaki is a savory pancake found throughout Japan. Like many dishes here, the ingredients can change by region.