


Tales of teaching English with the JET Program on a small Japanese island in the East China Sea.



I waited for a minute, but that seemed to be the end. Soooo, I ask delicately, why do you eat muchi? A second conference. So we will become strong. No one can come up with an answer for why it is wrapped in big leaves. Or why it should become cold when muchi is made. Lastly, no one can explain why muchi should make people strong if it didnt actually make the sister strong, she just fooled her bro into thinking it made her strong by putting bits of metal in his. Hm.

Above: a mother and daughter run together. The child`s vest reads something like, `as long as there are bases on Okinawa, our bright future will never come`
Well, come on, 1km. that's like .6 miles, I can jog that. Sweeeeet kinda marathon, I`m thinking. Oh no, Joy-su. My friend Shouko informs me. Dash-u desu yo. What? It`s a 1km DASH? You want me to DASH half a mile?! Yeeeeeeaaaaah they did.
So, on a bright and brisk morning last weekend, we all piled into the van at Ginowan High. Spirits are high, hearts are happy, and people seem to be looking forward to running. I, on the other hand, am tallying the scarce hours of sleep that I have gotten in the past 3 days on my 10 digits, rubbing my bleary eyes, and gulping caffeine like a mad woman on steroids. Though I had performed remarkably well at the practice marathon (we actually did an entire marathon in order to practice for the real one... so Japanese) on Monday, uncontrollable life events had deprived me of sleep and appetite that week, and my dashing performance was... less than spectacular on Saturday. Lucky for me no one really cared if we won, it was just about protesting. I began my dash feeling like things were going well. I passed the dude from team #18. Then about 10 guys passed me (I forgot to explain that I was running the kilometer reserved for 40-year-old men. Why was I placed here I will never know. That`s just how it goes in Japan). About 20 seconds into it I began to feel light headed. And soon thereafter this mantra was floating through my head:
I am Jack`s lungs, exploding inside him. I am Jack`s delusional state.
Mom, sorry you don't watch movies and cant get the quotes.
Right: 2 teachers from my school
Too bad for me that the last 300 meters of my lame little km were uphill. At this point I was moving at a stumbling fast-walk, sounded like I was having an asthma attack, and had Matto-sensei riding his motorcycle along side me, shouting a constant stream of encouragement in Jenglish. I literally stopped moving and tossed the baton to the next sensei at the finish line. And fell asleep 5 minutes later in the van. The moral of this story is 1. never let yourself get out of shape or you will die 2. don't answer yes when you don't understand the question. Last-o: try to sleep before a marathon.
Below you see our entire group including many who didn't run but who were there for moral support. Every one was informed of my near death, and by Monday morning every teacher was coming up to me in the hall and saying: good job joyce! are you ok?!?



Mochi can be presented beautifully (these pics are lifted from the internet, btw):
...and mochi can have its true nature disguised through the artful use of shape and flavor, such as in this gift box below:
Top row, from left: Nantu mochi (filled with an, dipped in soy-bean flour), sweet-potato mochi, traditional white mochi, yaki manju (baked) and tsumami mochi (green, filled with an). Row 2: Momo (peach) mochi, furusato manju (baked with sweet-potato filling), chi chi mochi (soft, milk-flavored), plum flower (red for good luck, with red azuki-bean filling) and sweet-potato mochi.
But Japanese people like to eat mochi no matter how it comes, kind of like the Whos down in Whoville. Mochi doesn't need presents! Or ribbons! Or wrappings! The tags! And the tinsel! The trimmings! The trappings! Right. Mochi is happily devoured in the simple form of sticky rice mash rolled in soy bean powder. Absolutely no taste at all. Just grandma's jiggle, squishing between your molars. Oozing back and forth across your tongue. Clinging with sickly joy to the roof of your mouth as you desperately try to swallow the cloying mass.
Well, a few weeks ago we had a teacher`s New Years party. Mochitsuki is the name of the traditional mochi-pounding ceremony in Japan, whereby mochi is made. Except nowadays it's made by machines in large factories. But traditionally it was done in the way detailed below. This is a common activity at the New Year. For our Mochitsuki party, we rented a ginormous mochi-making mush kit! The photos below are all mine from mochi-making, but the 3 steps are not mine, I lifted them from the internet:
step 1. Polished glutinous rice is soaked overnight and cooked.
step 2. The wet rice is pounded with wooden mallets (kine) in a traditional mortar (usu). Two people will alternate the work, one pounding and the other turning and wetting the mochi. They must keep a steady rhythm or they may accidentally injure one another with the heavy kine. Below: me pounding mochi! That's the principle behind me!