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Broadcasting to an audience of three (and a goldfish)...
Comment, ramblings and musings... life through the eyes of a Japanologist...
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Thursday, January 2, 2003 |
 What I did today
Today, I...
- Went to Kure to buy a new hard disk;
- Started editing my Miyajima iMovie;
- Ate Christmas pudding and custard, and drank a whole bottle of wine, while watching a film;
- Went to bed and began to feel quite remarkably ill.
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 It really doesn't feel like January 2nd today. If today is the second, then yesterday was New Year's Day... but ringing the joya-no-kane seems like days ago. I realise that it's because I packed so much- ringing the bell, going to the shrine, going to bed, getting up and going to Miyajima, having dinner with the Todakas- into yesterday that the New Year seems to have started so long ago, but all the same, it's a slightly odd feeling.
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Waiting for the ferry to Kure, it suddenly struck me- most unpleasantly- that everything that I know here, everything that is so familiar now, will someday come to an end. After all, I know that the likelihood of my being here forever is small, which means that the time will come when I leave Etajima and return to Britain. I know this- but I suddenly realised just how much Etajima feels like home now, natural and normal. I know it like I know my hometown- but it's not my hometown, and someday- not necessarily too far into the future- it will no longer be part of my everyday life.
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 Japan A-Z
O-zoni (New Year's Soup)
O-zoni is a broth-like soup, eaten at New Year. It tends to contain ingredients such as kamaboko (steamed fish paste), leafy greens, and vegetables, although the ingredients do differ from region to region. The principal ingredient across Japan, though, is mochi (pounded rice); this is because of its associations with good fortune.
In Tokyo, o-zoni is made with dried bonito, mochi, rape leaves, and chicken. In Niigata, it's made with salmon, salmon roe, daikon, potato, vegetables and mochi. In Kyoto, meanwhile, it is made with white miso and mochi.
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Another entry from the sake book. Alcohol and Health: G
Good drinker: Good drinkers do not drink more than the stomach and liver can handle.
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 J-List
Average Temperatures for Tokyo (in degrees Celsius)
- January 4.1
- February 4.7
- March 7.8
- April 13.3
- May 17.6
- June 21.2
- July 25.1
- August 26.5
- September 22.8
- October 16.9
- November 11.6
- December 6.6
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