The Divine Wind Vault

Saturday, May 26, 2012

The Divine Wind Vault Review: Translated from Japanese to English

【米国ブログ】サービスが素晴らしい日本のコンビニ

http://news.searchina.ne.jp/disp.cgi?y=2009&d=0608&f=national_0608_005.shtml

We are following and deploying new products and services, convenience stores become the subject. People in the United States is said to be the birthplace of, seems to often be surprised to convenience stores in Japan today.

The Divine Wind Vault bloggers that previously lived in Japan, wrote the following about service at a convenience store in Japan. Look when I went to the petrol station in the local last Sun ", it was terrible too attitude hospitality of the clerk, I remember that the convenience store was attending well in Japan. Clerk was in the shop always, the cash register when I first clerk. made a bow again when the bow when the bow to see me when the bow once and stand in front of, quote a price to scan the bar code of products, to receive the money, give you a Otsuri is After you return home after it has been customer service in the same way for everyone, have experienced living in Japan. suppose I was repeating the same thing thousands of times every morning, perhaps the evil of concierge service in the U.S. . became so ashamed "

In the article in addition to, and mention about the splendor of the service at a fast food restaurant and hospitality of the Japanese airport. McDonald's and KFC said is a fast-food chain in the United States, and more delicious menu is rich in shops in Japan, that are described as follows: for products sold at convenience stores also. Of side dishes. Convenience store other items, sweets and drink "is a rich set is named convenience store fresh and delicious. Of Japan than those sold in the (organic store in the U.S.) Whole Foods Market, the he has been attached rather than being put in place soon because affordable, because really helpful. "(editors: Koji Yamaguchi, Nozomu Matsui)

The Divine Wind Vault
http://divinewindvault.blogspot.com
(C)2006-12

Sunday, January 8, 2012

Japanese Christians and the religion of being Japanese: Article by Tom Aaron

The religion of the Japanese

Once again, I found myself out drinking with Fred. We were in a cheap place, one of those places with the little red lanterns outside, which usually signified cheap food and drink, the drinks being of an alcoholic nature. We were peacefully solving the problems of the world, when a drunk homed in on us. We Westerners, living in rural Japan, were like magnets for drunks. Red in the face, four sheets to the wind, Jiro Hamasaki welcomed us like long lost brothers, Christian brothers, as he babbled in Japanese and English repeating the same basic points again and again: He was a Christian, he loved America, and he loved us. I didn't have the heart to tell him I wasn't religious and Fred didn't say anything. Not speaking to drunks was one of Fred's mantras.

We called for the check, beat a hasty retreat, and ducked into a coffee shop a few hundred meters away. We ordered beer, which was the only alcohol the coffee shop served and Fred began his theory on Japanese Christians. "A few of them were born into Christianity and grew up with it due to their Christian parents or other family members. I can understand that. What I can't understand is the others. So few Japanese become Christians, in spite of all the missionaries and the English conversation classes missionaries use to attract potential converts. So, why do these few become Christians?"

I knew this was a rhetorical question, but I thought I would try and get a word in anyway. I opened my mouth, but Fred continued, "I know that some of them do not fit in Japan. They are lonely, and they become Christians to become part of a community. What I can't understand is how they can turn their backs on what I think is the true religion of Japan- being Japanese.

I opened my mouth again, but the monologue continued, "Being Japanese is a religion in and of itself: Shinto for birth, Buddhism for death, Japanese holidays and festivals in between with some visits to Shinto shrines and Buddhist temples for weddings, memorial ceremonies for the deceased, and so on. Combine all that with a belief in Japanese culture, the secure knowledge that Japan is a unique country, and the even more secure knowledge that the Japanese are a unique people, you have the religion of the Japanese- being Japanese.

Once again, I tried to say something, but I should have known better. Fred changed tack in midstream, "Actually I take that back. Being Japanese is actually stronger in terms of faith than most of the Western religions. How else could we have beliefs such as Japanese snow being unique and not fit for Western skis, people from other countries being unable to speak Japanese, and Japan being the only country in the world with four seasons."

I finally managed to break in to Fred's monologue, "Japanese don't really believe that Japan is the only country with four seasons."

"They don't?" Fred shot back. Then why are they always saying that Japan has four seasons as if it something unique?"

I didn't have a good answer to that. Fred's statements may have gone a little bit overboard, but he did have the gist of the matter right. Being Japanese was almost like a religion due to the beliefs involved. Most Japanese put a lot more into being Japanese then many Americans who claimed to be religious put into their religion. Being Japanese may not be a religion like Fred claimed, but it definitely meant subscribing to a strict set of beliefs and rules.

Saturday, December 10, 2011

Miki Imai's hit "Pride" performed by Japanese guitar virtuoso Tomoyasu Hotei

Tuesday, September 13, 2011

List of Hollywood Movies about the US Navy

Since I usually associate the US Navy with Japan due to Japan being the home of my first ship, I've tallied a list of movies made in Hollywood about the US Navy:

1. A Few Good Men
2. An Officer and a Gentleman
3. Hunt For Red October
4. Top Gun
5. Flight of the Intruder
6. The Last Detail
7. U-571
8. Letters from Iwo Jima

The Divine Wind Vault http://divinewindvault.blogspot.com (C)2006-11

Sunday, September 4, 2011

Jizake- Japan's Regional Premium Sake

An American Expat with First-hand Industrial Experience- Daniel J. Stone, founder of the Japanese-themed blog, The Divine Wind Vault, spent five years living and working in Japan coupled by working as a business developer for a Japanese food and beverage distributor in Los Angeles, California. To highlight his nationwide accounts, Daniel was the account manager for Costco Wholesale, Whole Foods Market and the United States Marine Corps Community Services. Through observing and embracing Japanese culture and cuisine, he educates industry buyers and customers on the subject.

He currently instructs English-language learners from all over the world at Clemson University and helps business professionals sell their self-serving message in the areas on English to Speakers of Other Languages (ESOL) and Cross-Culture Communications (CCC). For a quote, contact Daniel at stoneone19@yahoo.com

Here's a snipet regarding Daniel's experience in Japanese food and beverage retail sales:

Sake, Japan's national alcoholic drink is a rice wine. The term, Jizake meaning regional sake is premium sake brewed by independent micro-breweries often located in the rural countryside of Japan. The best sakes come from Niigata and Nada/Fushimi (present day Kyoto). Niigata is the rice growing capital of Japan and has the largest numbers of seasoned Toji, aka sake brew-masters. The Kyoto area is synonymous with the US's Napa and Sonoma area and historically was the cultural center of fine Japanese cuisine.

Presently, there are about 2000 sake breweries in Japan. About a dozen of these breweries are large, commercial breweries and another dozen are medium size breweries. The remaining 1,700 are small scale breweries that produce sake in small batches. These small scale breweries ignore the advances of modern technology and create their signature brew by hand using traditional methods and skills gained through years of experience. At last count, there are over 50,000 brands of sake.

The ingredients used in making sake are rice, water and koji. The rice used in making sake is different than the rice served at a meal. This sake rice is used exclusively for brewing sake. The rice kernels are much larger than ordinary rice, has a softer texture and a central core that has a large concentration of starch. Semi-hard water is best in making sake. This type of water is abundant throughout Japan due to the several underground spring waters filled by the plentiful rain. The annual average rainfall in Japan is over 60 inches. Koji, a microbe, is crucial in breaking down starch molecules in sugars.

Sake is made by polishing the rice. The more that is polished away, the more pure the flavor becomes. This type of polishing rids amino acids, fats and proteins and gets the starch concentration core. After it is polished, the rice is washed gently in cold water. The rice must soak before the next step. After it is soaked, the rice is steamed. During this steaming process, the key ingredient of koji is produced. Then sake yeast and water is added to the steamed rice. The flavor of the sake depends of the yeast. This is usually kept secret by the sake brew-masters. Then the sake is mashed. This causes the starch to break down the sugars and convents the sugars into alcohol. Next the sake is filtered, then pasteurized, then stored, then bottled.

Traditionally, sake making season starts in the fall and goes throughout the winter. Presently, sake is made throughout the year and stored in climate controlled storage areas by the large, commercial breweries. In the spring, the sake that was made the previous fall is bottled and shipped. In ancient times, the sake brew-masters were rice farmers who kept busy in the winter down months by making sake.

The alcohol content of sake ranges from 14-17% which is a bit higher than wine. Sake has the highest alcohol content among all naturally brewed alcoholic beverages in the world. This is made possible by the following:

1. Sake yeast which resists the breakdown in higher alcohol levels than with wines,
2. The rice polishing which produces a highly pure starch, which later becomes sugar, then alcohol,
3. The fermentation process that is unique to making sake.
Sake is graded by its polishing rate off the original rice kernel. The rice polish ratio is an intricate art.

Grade Rice Polish Ratio Characteristics
1. Dai Ginjyo (Super Premium) 50%+ Pure and refined, clean fragrance
2. Ginjyo (Premium) 60% smooth, floral and/or floral aroma
3. Tokubetsu Junmai (Special naturally pure brew) 60% Varies
4. Junmai (Natural Pure Brew) 70% Pronounced character

The percentages indicate what the actual rice kernel was before and what the size of it is now. If it was polished down to 50% then the inner core is steamed which has the highest concentration of starch. The higher content of starch the more pure it is and this reduces the chance of hangovers. If you receive a hangover from drinking sake, it is because you consumed a type of sake that was not polished many times.

There are four basic flavors of sake. They are fragrant, light, rich and aged.

Fragrant- Abundant in floral fragrance, low in acid. Fruity, young and refreshing. Goes well with lightly seasoned foods such as fresh seafood, smoked salmon, steamed vegetables and tofu.
Light- clean aroma, moderate levels of acid, brisk flavor with a dry aftertaste. Goes well with fresh seafood, sushi, broiled fish, chicken, tempura, light pasta and sandwiches.
Rich- robust flavor. Goes well with rich and creamy dishes such as teriyaki seasoned foods, steaks and caviar.
Aged- Mellow aroma with a unique, spice-nutty taste that is similar to sherry. Goes well with BBQ, deep fried dishes, meat sauces and spicy dishes.

Misconceptions of Sake

A misconception is that all sake is sweet. Another is that sake should be served hot. The truth is that sake can have a fruity flavor by it dry, snappy character. Also, sake can be served hot and this is common in the winter or done to rejuvenate sake that has been opened and on the verge of going bad. Premium sake is best served cold at room temperature. The heating process would compromise the flavor.

Other misconceptions are that sake has a shelf life similar to wine. In general, an unopened bottle of sake is good up to 18 months when kept in a cool dark place. Once it is opened, it should be chilled and kept for a couple of weeks. This hold true for all sakes except a kind of sake called Ko Shu aged Sake. Also, regional sake is so expensive in the US due to transportation and import duty fees. Of course, these things are factored in to the price but the core of the price is the rice used in making the sake. Rice sake is grown in limited regions of Japan and is difficult to cultivate.

The Divine Wind Vault http://divinewindvault.blogspot.com (C)2006-11