Valentine’s Day, February 14th, is one of the most romantic days of the year – so it’s natural that we want to celebrate this day in a unique and special way! Japan celebrates Valentine’s Day a little differently than most other countries. How?  You will need to watch my show where I explain the difference… ２月１４日はバレンタイン・デー。一年の中でもロマンティックな日の１つ。・・・だから何かトクベツな方法でお祝いしたくなっちゃいますよね！日本では他の国とはちょっと違った習慣がありますね。さて、どんなものだと思いますか？　番組の中で違いについてお話していますので是非ご覧くださいね・・・。

This month’s program will show you fun ways to spread happiness and joy to all of your favorite people!  It is not about how much you spend on a gift, but the thoughtfulness and creativity that went into your gift giving.   Whether you’re planning a romantic dinner, looking for simple and fun ideas for your family, or planning a Valentine’s Day party for all of your friends, I have some wonderful ideas to spread the love to all of those you care about – plus have fun doing it!  My mom always said; when you give love – so much more comes back! I hope the same for you! 今月の番組は、あなたの大好きな人たちに「ハッピー」と「うれしい」を届けるいろんな方法をご紹介していますよ！バレンタイン・デーを恋人たちだけの日にするなんてもったいない！　今年はちょっとアメリカン・スタイルに家族で、そしてお友達同士で楽しんじゃいましょう。 お金をかけたプレゼントより、ローコストでもハートを込めたクリエイティビティーなプレゼントのほうがきっとステキでしょ！ 今月の放送ではロマンティックなディナーを計画したり、家族のためのシンプルで楽しいアイデアや、お友達とのバレンタイン・デーのパーティーなどにぴったりなアイデア満載です。周りの人に、あなたがどんなにその人の事を思っているかを伝えて、プ・ラ・ス　２月１４日を思いっきりみんなで楽しんじゃいましょう！私の母曰く「愛すれば、自分が愛した以上に愛される」　あなたも同じことがおきますように！

Culture – Learning about Valentine’s Day in Japan and America
カルチャー・・・日本とアメリカのバレンタイン・デーってどんな違いがあるの？

Life -  Two Cute crafts,  Thoughtful Notes &  Creative Coupons
ライフ・・・２種類のカワイイ手作りプレゼント　「ソートフル・ノート」＆クリエーティブ・クーポン「ポケットフル・オブ・ラブ」

Food – Heartfelt Sweet Treats
フード・・・バレンタイン・デーのプレゼントにぴったり！なチョコのお菓子

Closing　エンディング  

お父さんの血を引いたのか、私も負けず劣らず熱狂的なスープ大好き人間なの。ヘルシーで、美味しくって、ホーム・スタイルのスープってこれから寒くなるシーズンにはもってこいよね。

私達アメリカ人は、このクラシックなチキンスープを愛してやまないわ。各家庭にそれぞれのレシピがあるはずよ。アメリカの格言って言うのかな「チキンスープは病気や、息がつまるようなときに癒してくれる」っていうもの。病院のドクターもビタミンや天然の材料が身体と心に良いって言ってるしね。私にとってはこのスープは、寒いときだけでなく一年中大歓迎！だから、病気をしないのかもね。

さぁ、このスープを作って冬に備えて元気な身体を作っておきましょう！ではお楽しみあれ。

Simple Chicken Noodle Soup
シンプル・チキン・ヌードル・スープ

Ingredients:【材料】

1 cup shredded or cubed cooked chicken (I prefer to grill or pan fry 2 large chicken breasts, lightly seasoned with olive oil)
加熱調理済みのチキンを裂くか角切りにしたもの　１カップと1/4分（私は軽く塩こしょうをしたとりむね肉２枚をグリルするか、フライパンでオリーブオイルで焼いて用意したわ）
4 1/2 cups chicken broth　　　　　　　 　　　チキン・ブロス（ブイヨン）５カップと80cc
1/4 to 1/2 tablespoon black pepper　 　　ブラック・ペパー　小さじ1/4～1/2
1 -2 medium carrots, thickly sliced　 　 　にんじん（中）１～２本　厚めの輪切り
1/2 onion, sliced thick　　　　　　　　　　　 　たまねぎ　1/2個　厚めにスライス
2 green onions, thinly sliced　　　　　 　　　ねぎ　２本　小口切り
1 tablespoon chopped cilantro (optional)（お好みで）きざんだシラントロ　大さじ１
1-2 cloves garlic, minced　　　　　　　　　　　にんにく　１～２かけ　みじん切り
Thyme, sprinkle　　　　　　　　　　　　　　　　　タイム　少々
Curry powder, a small pinch (optional)　　（お好みで）カレーパウダー　ひとつまみ
1 bay leaf (optional)　　　　　　　　　　　　　　（お好みで）ローリエ　１枚
1/2 cup short style pasta – penne, egg noodles, shells, or bow-ties
ショートパスタ　カップで１２０ｃｃ分　ペンネでもエッグ・ヌードルでも、シェル、でもボウタイでも好きなものを入れてね。

Jackie’s Tip: If you wish to add potatoes, sweet potatoes, celery and any other favorite veg tables go right ahead!
ジャッキーのヒント：じゃがいもや、サツマイモ、セロリなど他に好きな野菜があれば入れてもOKよ。

Directions:【作り方】
1. Heat broth, black pepper, carrots, onions, garlic, and green onions in a 2 qt sauce pan over medium to high heat to a boil
スープ用の深鍋を強火か中火にかけ、ブイヨン、ブラックペパー、にんじん、にんにく、ねぎを入れていったん沸騰させる。

2. Add thyme, curry, bay leaf, chicken and pasta ( I used penne my favorite). Reduce heat to low to medium cook for 10 minutes or until noodles are soft.
タイム、（お好みで）カレー・パウダー、ローリエ、チキン、パスタ（今日使ったのはお気に入りのペンネよ）を加える。火力を弱め１０分くらいか、パスタが柔らかくなるまでコトコト煮るだけよ。

さぁ　出来上がり　美味しく召し上がれ♪

Do you wish to print this recipe? (PDF) English 日本語のレシピ

人気ブログランキングとレシピ･ブログのランキングに参加しています応援ポチお願いします。あなたの１ポチが元気のもとです＾＾

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Many American mothers and teachers have a favorite play dough recipe.   Here’s how to make your own non-toxic toy with custom colors. My recipe is simple and convenient, because most of the natural ingredients you already have in your kitchen so you don’t even need to go out. Enjoy some quality time with your children, especially when it’s cold and rainy outside.   They will be entertained for hours!  

アメリカンのママと先生達の多くはお気に入りのプレイドウの作り方の材料表を持っているのよ。　日本の皆さんのためにこの有害物質を一切含まない、好みの色合いをつけた自分だけのプレイドウの作り方を紹介しますね。私のプレイドウの作り方はシンプルで簡単、しかも誰にでも入手可能な材料ばかり！ナチュラルな素材のほとんどはあなたのキッチンにある物だから買い物いらず。お子さんと過ごす上質な時間を楽しんでね。特に寒くて冷たい雨の降る日にはオススメなの。子ども達はご機嫌で数時間遊んでくれるわよ！

Storing tips: store play-dough in a covered container or Ziploc bag. Tightly sealed, your play dough could last for a few months. If your play dough is slightly moist or wet add more flour and if it’s a little dry add water.  Remind your child that this not to be eaten or they will get a tummy ache!

保存方法などのヒント：　このプレイドウは、ふたのできる入れ物かジップロック・バックに入れて保存します。きっちり封をしておきましょう。このドウは２～３ヶ月は保存可能です。プレイドウが柔らかい場合には小麦粉を、硬い場合には水を加えて調整してください。お子さんには食べ物ではない事を事前にしっかりと教えてあげてください。もし口にした場合、害はないですがひどい味がしますから。

Uncooked Play-dough　（加熱なしでつくるプレイドウ）

Ingredients
Large bowl
1/2 cup cold water (or lightly warm water)
1/2 cup salt
1 teaspoons vegetable oil
Food coloring
1 1/2 cups flour
1 tablespoon cornstarch or potato cornstarch

【必要なもの】
大きめのボール
冷たい水　　　　　　　　　　１２０ｃｃ（少し温めの水でも可）
塩　　　　　　　　　　　　　約１２０ｇ
植物油　　　　　　　　　　小さじ１
食用色素　　　　　　　　　　適量
小麦粉　　　　　　　　　　約１５０ｇ
コーンスターチ又は片栗粉　大さじ１

Directions：【作り方】

In bowl, mix water, salt, oil, and enough food coloring to make a bright color.
ボールに水、塩、オイル、食用色素を適量加えて混ぜる。

Gradually add flour and cornstarch until the mixture reaches the consistency of bread dough.
小麦粉とコーンスターチを少しずつ加えてながら混ぜる。だいたいパン生地くらいの硬さにする。

Who doesn’t love reading about their future or reaching for the latest horoscope in a newspaper or magazine?   I enjoy looking at what might be waiting for me this new year.  

As for the Chinese zodiac its a little different than our western astrology – it really explains the personality traits of year in a 12 year cycle rather than a 12 month cycle.  

Check it out and see if you learn something new about yourself…

So what zodiac animal are you?    

To learn more about your animal birth sign visit this website!

http://www.theholidayspot.com/chinese_new_year/zodiacs.htm

*** 2012  The year of the Dragon***

A powerful sign, those born under the Chinese Zodiac sign of the Dragon are energetic and warm-hearted, charismatic, lucky at love and egotistic. They’re natural born leaders, good at giving orders and doing what’s necessary to remain on top. Compatible with Monkey and Rat.

Dragons symbolize such character traits as dominance and ambition. Dragons prefer to live by their own rules and if left on their own, are usually successful. They’re driven, unafraid of challenges, and willing to take risks. They’re passionate in all they do and they do things in grand fashion. Unfortunately, this passion and enthusiasm can leave Dragons feeling exhausted and interestingly, unfulfilled.

While Dragons frequently help others, rarely will they ask for help. Others are attracted to Dragons, especially their colorful personalities, but deep down, Dragons prefer to be alone. Perhaps that is because they’re most successful when working alone. Their preference to be alone can come across as arrogance or conceitedness, but these qualities aren’t applicable. Dragons have tempers that can flare fast!

]]> http://www.jackieallen.jp/2012/01/chinese-new-year/feed/ 2 http://www.jackieallen.jp/2012/01/january-japanese-traditions/ http://www.jackieallen.jp/2012/01/january-japanese-traditions/#comments Tue, 03 Jan 2012 11:51:10 +0000 JackieYuri http://www.jackieallen.jp/?p=12198 Welcome to 2012!

January 1st is New Year or ‘Shogatsu’ and is one of the most important holidays celebrated in Japan.   It’s a time for people to stop working and return to their hometowns to spend time with family – very much like our Thanksgiving and Christmas combined.

The home is given a big clean out, kind of like the spring cleaning of some western countries, in preparation for up coming holiday. On the night of December 31st some people visit a temple to watch a Buddhist priest ring the huge temple bell 108 times.  The 108 bongs on the bell represent the 108 torments (negative sinful traits) that people are said to have in their mind and serve to repent for those sins allowing us to start the New Year as innocent (clean) people again.  Kind of like a ‘do over’ – pretty neat idea and a nice way to bring in the new  year mentally.

On January 1st many Japanese get up early to watch the first sunrise and then during the next three days they will visit three Shinto Shrines to pray and wish for good health and prosperity in the coming year.   Some of the popular shrines have literally thousands of people visiting them, truly unbelievable!  

Also you may notice the Japanese people decorate their houses with ‘good luck’ ornaments around New Year’s Day, which is to welcome the God of the Year.  After using those ornaments and amulets, you can’t just throw them away as trash. People take all used ornaments to the shrines or temples on the “Donto-yaki” to burn them in a great big bon fire!   This event usually is held in the middle of January 15th-16th.

Check out some wonderful photos from this blogger-

http://www.kenleewrites.com/2010/01/dondo-yaki-どんど焼き.html

Finally on January 9th a very important day for all new coming 20 year olds!  The celebration is called “Coming of Age Day” or  Seijin no Hi ceremony takes place in the morning and all the “new adults” in area are invited to a large auditorium or theater.  They gather together along with their families and friends. During these ceremonies, government officials tend to give speeches to inspire and honor them. Throughout most of Japan, twenty is the age where people are subjected to adult laws, gain the right to vote, and to drink, thus making the age of twenty is the age of adulthood in Japan.  These young ladies look stunning and fashionably beautiful with their expensive kimonos. 

Best wishes to all my friends and fans, thank you all for your support!

 A very happy & healthy 2012!  - Jackie

New Updates Coming – January 2012

This portion of the website is dedicated to providing helpful information to new and inbound families coming to MCAS Iwakuni, Japan.

** Be sure to SCROLL down to read all the necessary information once you clicked on a category **

The original www.iwakunimcas.com website was created by Ms Lisa Stewart, a military spouse who dedicated extensive time and effort into building every detail of the site during her tour in Iwakuni. When Lisa PCS’d, my company sponsored the site to keep it alive as a service to the community, because the information was so helpful to so many people.

This information is UNOFFICIAL and is simply for the purpose of military spouses helping others.  If you find something that is possibly outdated or incorrect, please send a message on the contact form at the upper right corner of the page.  The air station is going through many new changes and we would appreciate your proactive help with keeping the information current for everyone to use.

This was one of my parents favorite meals when they visited Japan.  ”This yaki-stuff is delicious and it fills you up completely!”  My Dad said with great big smile and sauce all over his face!  (Must admit it is one of my favorites too!)

A tasty “pancake/crepe” contains a variety of flavorful ingredients made to order to your liking!  The name comes from the word okonomi, meaning “what you want“, and yaki means “grilled” such as yakitori (grilled chicken) and yakisoba (grilled soba noodles).

Okonomiyaki is associated with two major cities; Osaka and Hiroshima, however it can be found anywhere in Japan.   Toppings and batters tend to vary a little, however this blog entry will show you step-by-step in how it’s made Hiroshima style – which happens to be my favorite!

In Hiroshima, the ingredients are layered rather than mixed all together like the Osaka style (see picture below), very simliar to an omelette.

The layers are typically batter, cabbage, pork/bacon, and optional items such as shrimp, squid, octopus, and cheese.   Noodles, you can choose from two types; soba (thin noodles) or udon (flat and thicker).  To top it all off a yummy fried egg and a generous amount of okonomiyaki (barbeque) sauce and sprinkle of aonori (seaweed) flakes.  

Here is how it is put together…  (Thank you Yamamoto san for allowing me to photogragh you)

Pour a wheat flour paste on a hot grill, then spread evenly,  next pile on the cabbage, bean sprouts, and bacon

Drizzle mayo on top or in some restaurants they have their own “secret sauce” 

Add salt and pepper – then flip ….he makes looks so easy!

Next, grill the soba noodles quickly…then set aside

Add the egg(s) and allow to cook for a couple of seconds…

Lightly scramble, then place hot soba noodles on top of the eggs….

Note: if you are ordering any “extras or special toppings” this is when they will be cooking it.

Carefully pick up the entire “pancake” and place it over the hot noodles/eggs…

Wah-la!  Finished and ready to serve. 

They will brush plenty of Okonomiyaki sauce on top  (Barbeque sauce with a kick, like a tangy Worcestershire sauce ) and sprinkle a little aonori. 

Eat it right off the grill or on a plate, it really doesn’t matter - it tastes absolutely fantastic! 

Today I wanted to surprise my kids, plus I didn’t feel like cooking today…

]]> http://www.jackieallen.jp/2012/01/okonomiyaki-%e3%81%8a%e5%a5%bd%e3%81%bf%e7%84%bc%e3%81%8d-hiroshima-style/feed/ 5 http://www.jackieallen.jp/2012/01/korean-tofu-soup/ http://www.jackieallen.jp/2012/01/korean-tofu-soup/#comments Sat, 31 Dec 2011 22:00:57 +0000 JackieYuri http://www.jackieallen.jp/?p=1217 Several years ago I visited Korea and especially enjoyed two of their common dishes; Bibimbop (beef & rice) and Kimchi Jjigae (a kimchi soup).

I put a slight Japanese twist to the kimchi soup recipe by adding a little miso paste, soy beans (edamame) and a touch of ginger; and it’s one of my family’s favorites. This dish is normally served in a large stone pot, but any large pot will do just fine.

You can be creative and make it vegetarian, with seafood, or beef, so take your taste buds to Korea tonight and try this savory, spicy traditional soup!

何年か前に韓国に旅行したの。中でも美味しかったのが、ビビンバとキムチ・チゲ。今日紹介するのは、日本の風味をプラスするために味噌、枝豆、それから生姜を加えたジャッキー・オリジナル！もちろん家族は大喜び。韓国では大きな石鍋に入れて出すんだけど、もちろん普通の鍋でもＯ．Ｋよ。入れる材料を替えれば、ベジタリアンにも、海鮮にも、牛肉たっぷりなんかも、あなたのお気に召すままのステキなスープの出来上がり。今夜はあなたのお口の中で韓国旅行ができるわよ。おためしあれ。チュルギダ（韓国語で”楽しむ”って意味よ）

人気ブログランキングに参加しています応援ポチお願いします。あなたの１ポチが元気のもとです＾＾Please VOTE and click on the symbols below, if you like our recipes!

日本料理には、味をセンセーショナルにするいくつかの素材があります！日本厨房士協会（AJCA）に所属する何人かのシェフと何年か一緒にお仕事をさせていただいて、彼らから独特なフレーバーと技術を学んできました。シェフたちが口を揃えて言うのは「基本に忠実であること」　　日本料理を楽しむために、キッチンに揃えておきたいものを紹介しますね。

Here’s the list: 日本料理を楽しむためのリスト

Dashi is a broth that is often referred to as the main ingredient of many Japanese dishes. It is a golden color stock made from a combination of konbu (dried giant kelp) and dried bonito fish (katsuobushi). It’s also conveniently sold in ready-made liquid form as well as dried instant powder.
出汁（だし）・・・だしは英語で言うBroth、日本料理を作る上でほぼ欠かせないものです。だしは昆布（こんぶ・こぶ）と鰹節（かつおぶし）の組み合わせでつくる黄金色のストック。便利なインスタント・パウダーになったものも市販されています。

Shoyu (Soy Sauce) – Japanese soy sauces have a relatively fresh taste and aroma and are generally sweeter and less salty than Chinese-style soy sauces. Most commonly available are the light (usukuchi) and dark (koikuchi) varieties. Light shoyu contains a higher salt content and is more pale in color; often used with vegetables or clear soups; while dark shoyu is used as a marinade or in simmered dishes.
しょう油（しょうゆ）・・・日本のしょう油は中国のものに比べ、香りと甘みがあり、塩味は控えめなフレッシュなテイスト。一般に色の薄い「薄口しょう油（うすくちしょうゆ）」と色の濃い「濃い口しょう油（こいくちしょうゆ）」が使われます。「薄口しょう油」は塩分は高めで色が薄く、野菜料理や、スープをクリアな色に仕上げたいときに使います。「濃い口しょう油」は漬け込みが必要な料理や煮込み料理に使うことが多いです。

Mirin is a sweet fortified sake or cooking wine used for a hint of sweetness; and is also used as a glaze for grilled dishes.
味醂（みりん）・・・甘い混成酒。　甘さを加えたいときや、焼き魚などにてりをつけたいときに使用します。

Rice Vinegar is a clear, mild vinegar with a slightly sweeter taste than regular vinegar. It’s a great alternative for salad dressings.
米酢（こめず）・・・クリアで一般の酢より少し甘みがあるまろやかな酢です。サラダドレッシングにも使えます。

Cooking Sake is a brewed cooking wine. Sake is loved for its intense flavor in marinades and sauces. Cooking sake is usually cheaper than the sake you would normally drink.
調理用酒・・・調理用に醸造されたもの。酒はその強い香りをいかすためにマリネやソースを作る際に使用されます。（※魚などの臭みを取り去ることができます。）調理用酒は一般に飲用として販売されているものよりも安価です。

Konnyaku comes from the root of the konjac plant, also known as “devil’s tongue” and is an essential ingredient in sukiyaki dishes. It is a great absorber of surrounding flavors and is also said to be especially good for intestinal function. This popular item is usually found in health food stores.
蒟蒻（こんにゃく）・・・コンニャクイモの根から作られるもので、”devil’s tongue”としても知られています。すき焼きには欠かせない食材です。味を染込ませると美味しく、整腸作用もあるといわれています。ヘルス・フードの専門店で販売されています。（※日本では大抵どこの食料品店でも購入できます。）

Nori (seaweed) is most commonly believed to be made from seaweed, however I’ve learned that it is actually made from dried algae. Nori is primarily used to wrap sushi, to garnish and to add great flavor to noodle soups. The darker the color and greater the aroma, the higher the quality.
海苔（のり）・・・海草から作られる言われていましたが、実際は藻類から作られるものです。海苔は巻き寿司をつつんだり、麺料理に加えると香りが増します。色の濃いもののほうが香りが強く高品質です。

Wakame (seaweed) is an integral component of miso soup. It comes fresh or dried and ready to reconstitute in water.
若布（わかめ）・・・味噌汁には欠かせない食材です。新鮮な海草を使用したり、乾かしたものをもどして使います。

Miso is a fermented paste made predominantly from soy beans. This is a versatile ingredient that can, of course, be used to make miso soup, as well as to add flavor to pickles or grilled dishes; or it can be thinned and used for a dressing. As a general rule, the darker the color, the stronger the taste.
味噌（みそ）・・・大豆を発酵させたペーストです。いろいろな料理に使用することができます。味噌汁に使うことは言うまでもありませんが、漬物や焼き物に香りを加えたり、ドレッシングに加えることで刻のある味に仕上げる事ができます。一般的なルールとして色の濃いものが、味が濃くなります。

Wasabi is a root that is sometimes referred to as “Japanese horseradish” by Americans. It is most readily available as a powder or a green paste. Be careful, it’s hot!
山葵（わさび）・・・アメリカ人が”Japanese horseradish”植物の根から作られるものです。粉状の物やペーストになったものが市販されています。とてもツンとした辛さがあるのでお気を付け下さいね。

Katsuokezuribushi or Hanakatsuo is steam-processed bonito (fish) fillets, dried then shaved into flakes. It is a key ingredient of many basic soup stocks and is used as a condiment for tofu. The bonito fish is a member of the mackerel family and has been an important part of the Japanese diet from very early times.
鰹削り節（かつおけずりぶし）花鰹（はなかつお）・・・かつおを加工したものを削ってフレーク状にしたもの。基本の出汁に使われる基本食材で、豆腐の薬味としても使います。鰹はサバ科の魚で早くから日本式ダイエットにおいて重要な役割を果たしています。

Japanese Rice is usually short grained and slightly sticky.
米（こめ）・・・日本産の米は短いタイプの穀物でやや粘り気があります。

Japanese Noodles (my favorite!). There are three main types of noodles used for Japanese cooking:
1. Soba – made from buckwheat flour and served either chilled with a dipping sauce, or in hot broth as a noodle soup.
2. Udon – very thick wheat-based noodles.
3. Soumen -  very thin wheat-based noodles.
(other) Chukamen(chinese style noodle) - made from wheat flour and lye water. This noodles use for Ramen orYakisoba.
日本の麺類（にっぽんのめんるい）・・・（私の好物！）日本料理には主に３種類の麺が使われます。
１．蕎麦（そば）　そば粉から作られ、冷たくしてつけだれにつけて食べたり、温かい出汁に入れて食べたりします。
２．饂飩（うどん）　小麦粉から作られる太い麺
３．素麺（そうめん）　小麦粉から作られる細い麺
（その他）中華麺（ちゅうかめん）　小麦粉とかん水から作られる麺。ラーメンややきそばに使います。

Tofu is made from soybeans. Japanese use both firm and silken varieties in a number of dishes. I also used it for smoothies!
豆腐（とうふ）・・・大豆から作られた食材。木綿豆腐や絹ごし豆腐などがあり、いろいろな料理に使われます。私はスムージーに使うことがありますよ！

Shitake Mushrooms are usually found in dried form (more intense than fresh) and are reconstituted in warm water to use in salads, soups, sushi and more. The water after reconstitue the mushrooms can be use broth.
椎茸（しいたけ）・・・乾燥させたものをよく見かけます。（生より味や香りが増します）水や湯などでもどしサラダ類、スープ類、寿司や多くの料理に使用します。戻し汁は出汁としても使います。

Ground curry powder is a very popular flavoring in Japan and they enjoy infusing it into many traditional dishes for added flavor.
カレー粉（かれーこ）・・・日本人がよく使う調味料で、伝統料理に足すことで新たなフレーバーを変化させて楽しんでいます。

Happy Sugoi Cooking and good luck!
ハッピー・すごい・クッキング　そしてグッドラック！

Executive Chef  Fujimura and Executive Chef & WACS International Judge Urabe
We are all members of the All Japan Cooks Association (ACJA)

日本厨房士協会国際審判部長の占部調理長と同協会藤村調理長

]]> http://www.jackieallen.jp/2011/12/japanese-key-ingredients-for-recipes%e3%80%80%e6%97%a5%e6%9c%ac%e6%96%99%e7%90%86%e3%81%ae%e3%81%9f%e3%82%81%e3%81%ae%e4%b8%bb%e3%81%aa%e9%a3%9f%e6%9d%90%e3%81%a8%e8%aa%bf%e5%91%b3%e6%96%99/feed/ 3 http://www.jackieallen.jp/2011/12/onsens-in-japan-%e6%b8%a9%e6%b3%89-a-relaxing-treat/ http://www.jackieallen.jp/2011/12/onsens-in-japan-%e6%b8%a9%e6%b3%89-a-relaxing-treat/#comments Sat, 24 Dec 2011 22:44:11 +0000 JackieYuri http://www.jackieallen.jp/?p=9547

A local favorite on Oshima Island

Here’s something to look forward to during those cold winter days…

Onsen’s (hot springs) are natural thermal hot springs, rising from deep within the ground.  The thermal baths provide for relaxation and rejuvenation after a hard day’s of work, sports activities, or just to getaway from a busy life.   They are famous for having therapeutic qualities too!   Japanese people believe that soaking in mineral waters will alleviate aches and illnesses, and other major symptoms such as skin diseases, diabetes, constipation, menstrual disorders and a whole lot more.

Onsens can range from those found at large public bath houses to smaller, more private facilities offered through hotels and ryokans, Japanese Inns.   Typically all onsens are separated into men’s and women’s bathing areas (children are allowed - see note for more info), and everyone is expected to be nude while bathing.   The men’s room are usually on the left, a blue curtain with “otoko” 男 written on it.   The w omen’s room is usually on the right, with a red curtain reading “onna” 女.   If you are not sure, ask !  Say and point ”kore?” (which one/this one?)

You will be provided with a small washcloth to cover up a “little” of yourself,  but generally no one does that.  

I usually place my washcloth over my face that way no one can recognize me (ha ha ha)…. okay it took me a couple of times to get use to.

Truthfully, I just needed to get over the naked thing and “love” my Latina body- it’s about “inner peace” not comparison.

Attention Foreigners

Bathing suits are allowed “if “ there’s a lap pool, otherwise when it comes to hot springs it’s perceived by the Japanese as dirty and inappropriate, so bring your birthday suit only.

Ahhh, take me away fro reality….

Visiting an onsen is not like going to the local pool, they have very strict rules (etiquette) and you will need to learn them before you step into the hot bubbling water.

1) “Tattoos are a No-No“   Today tattoos are extremely fashionable and bursting with designs and colors however many onsens ban customers with tattoos.   In Japan they are traditionally perceived “negative,” the image is gang related (Yakuza) and still socially unacceptable. I’ve heard that they feel it will affect their sales and customers who are “uncomfortable” will simply go somewhere else.

The rule is often enforced strictly to ALL,  including gaijins/foreigners and military personnel.   A sign will say this:  入れ墨禁止 (irezumi kinshi or tattoos forbidden). It doesn’t matter how small or tasteful the tattoo might be you may be asked to leave the establishment if caught.   If it’s possible to cover your tattoo that will help a lot or take a chance and ask the facility.  Show your design, maybe they will clearly see that you’re not “gang” related…times are changing and maybe their policies will change to.

Note: Kintaikyo Kanko Hotel allows tattoos (gaijins/foreigners) in their onsen.

2) “Do as the Japanese do“   Get naked...yes, naked.  Place all of your personal things in a locker or basket.  Next,  it’s time to shower.   Showering and bathing in the nude in front of strangers may seem very, very awkward at first, however the Japanese are famously polite and would not be caught dead staring.  You may find that the hardest part of being nude is having the discipline not to stare at them back.

Shower/Bathing Room

3) “Scrub, Scrub, Scrub“  Prior to entering the hot-spring area, you will encounter a washroom with showers and soap.  Scrub your entire body thoroughly, including your hair.  Walk over to the water area,  carefully step in and try to get comfortable.  Be careful the water is hot, adjust slowly and breath deeply.

4) “Shhh – quiet mind, calm body“  Keep your voice down and conversations limited.  I know, that’s my biggest challenge.  I love to talk to everyone!   The onsen is a place where the Japanese go to relax, very similar to a spa. If you are visiting with a friend, speak quietly to one another and do not disturb other visitors.

5) “Say Cheese?“  No photos/cellphones – period.   For obvious reason of course, unless you are in your own personal private onsen.    Let’s not go there, and keep this page PG.

Your own personal onsen – pricey but totally worth it!

Always be courteous and remember that people at the onsen are also following the same guidelines to ensure the healthiest and happiest experience for all to enjoy!   .

* Note: Children & onsens-    There is no problem with taking a children into an onsen.  Families do it all the time.  Just be aware of  good manners, “hot” water temp, and do your best to control your child.  Make sure you wash them well first, try to get them to go to the toilet before getting in to eliminate any possible accidents.  While in the water keep them from splashing, running around – the key is to relax, it’s not baby pool.