Jinglish of the Day

　 NOTICE: JTMIJ will be closed on Monday and Tuesday (4th and 5th of May 2009), due to Golden Week ("Goruden Ueeeku"), a collection of Japanese public holidays rolled up into a week.

The Jinglish of the day is from a sushi shop near Tsukiji market, Tokyo, which we visited yesterday.


　 Here you go:


　 And this slightly reminds me of the market.

Measure twice, cut once.

A Walk Around Tsukiji

So, today we're going for a walk around Tsukiji, Tokyo's fishmarket, the largest fishmarket in the world, where 1/3 of the worlds fish is sold, and other impressive statistics as well. Being important to Tokyo, the market is a brief walk from Ginza, which in Europe would be like having a giant poultry market outside Hyde park.

Its quite easy to find. Just look for a giant fish.


Alternatively, you can follow the signs.


　 The symbol here represents the fishermen carting around enourmous fish on electric-powered carts. But that is during the morning. I once turned up with a camera at 6:20am to see it. It essentially involves lots of men in waterproofs selling fish, cutting fish, weighing fish, or washing down a huge low-ceilinged expanse of stalls.

　 This time, however, we are going for the lunch session. But, before we go, lets stop at one of the ubiquitous Conbini (convenience stores) to fortify with a hot can of coffee. Despite the mildly Jinglish feel of this message, it is, actually, a fairly accurate description of how you feel drinking the can of coffee.


　 So, near the entrance to the market area, you can find a number of posters encouraging you to come to Tsukiji market. Even though you're already there.


　 This guy is saying "Tsukiji on Saturdays is INTERESTING". This tells me that none of the locals care to turn up to Tsukiji on a Saturday.

This lady advises to keep an eye out for shops in the market bearing this sign. This is because Tsukiji is celebrating its 350th birthday. Unfortunately, the shops with this sign are not neccessarily the ones that are 350 years old, just ones that are selling products related to the anniversary celebration.

Whereas this good-luck welcoming cat is holding a sign saying "full-power business". You can visit his website here, and click on the links to see photos of the market and here you can see old school photos of Tsukiji, including one when it used to be in Nihon Bashi ("Japan Bridge", now the site of the Bank of Japan), prior to the Great Kanto Earthquake, 1923.

Now, if you want to get the best value Magurodon (raw tuna on top of a bowl of rice) - 500Y ($5) is a bargain, but at lunchtime you have to contend with this.

Now, if you're in a hurry, Onigiri can work, but we're here to find a bowl of raw tuna.

Now, we could sit down in the smallest restaurant known to mankind,

or we could go somewhere upmarket,

but lets take a walkt around, in order to find the perfect place. OK, while we're at it, how about some authentic Tsukiji fisherman rubber boots. Only $21.

Or a christmas tree with dish scrubbers hanging off it?

Now, since we are here, we do need to check out the fish. Just look at that. Isn't it beautiful?

These massive prawns look good enough to eat already. Imagine how tasty they are cooked!

Live seaslugs?

Or some huge crabs. $17 each.

If you're looking for affordability, look no further than here. Y500 ($5) buys a whole load of fish eyes. Useful for making miso.

But what's this?

Just a range of stuffed animals at the dried fish shop.

And there is the polar bear.

The other good news, is that if you want some dried fish products, you can buy them in a golden Hello Kitty figurine.

Now we're getting closer to the goal. Lots of salarymen eating outside.

But we're heading inside the market.

These stall owners really work very hard.

and a lot of them are advanced in their years

this guy has the name of the shop wrapped around his head. Serious attitude.

Now, this place looks just right. Not too shabby, but still "street" enough.

the owner is focused and hard-working. And there is a giant bottle on the counter. All good signs.

As soon as I sit down, I know I've struck gold. NHK has been filming here. And they only do the top-level best stuff.

Here we are. Y700 ($7). Bargain.

Mission accomplished.

And this experience somewhat reminds me of the market.

Its important to have patience.

But be ready to pounce when the time is right.

The Cutting Edge of Miso

Now, we have been looking at some of the leading-edge trends, such as Relaxed Bear. However, today we are going to look at a bleeding-edge trend. Bored with ready-made miso soup, people are increasingly opting for custom-made miso. This lady is a miso sommelier.

She mixes different kinds of miso paste according to your requirements. It is important, she says, to understand, that the taste of the miso changes significantly when you mix the different types together.

There you go.

However, she also adds a special ingredient that is so secret that it has to be blurred out.

And, essentially, concerning miso activity technique, the scales are falling from our eyes!

Also, you can go to bars which serve only miso soup (and booze). Look at this delicious-looking soup. I'm hungry already.

Helpfully, this journalist is on the scene, trying out many types of miso to tell us the scoop.

Now, they have a lot of different types of soup in this soup bar, but this show is asking us: which is the most popular? A very good question. And an important one.

Press the blue TV button for Ishikari (from Hokkaido), red for Akadashi (the daddy), Green for Shijimi (small clams), and Yellow for Black Bean Miso. In contrast to TV in Europe, they ask the question, and you need to answer within about two minutes - much more exciting than waiting until the end of the show! This is, obviously, because Japan has a lot of technology, whereas in Europe we are still using carrier pigeons. This way, we can get more questions in too.

There we are - the audience says Shijimi.
But the answer, in fact, is Black-Bean Miso!

Back to the studio for some insight from the panel.

Now, lets ask the panel (including Japanese-speaking Italian chef with very, very long name when put into Japanese) the next question. What miso should you add to Shinchou miso?

A unanimous verdict of Akadashi - the most popular concentrated type of Miso.

The people at home seem to agree.

And the correct answer, is, in fact ....

... Akadashi miso !

You need a ratio of 4:1 of Shinchou miso to Akadashi miso. Taking notes? Good.

Add the mixted miso to some boiled shells - make sure you take off the stuff that floats to the top of the water when you boil the shells.

OK, next question - what is Toyonaga San's (the miso sommelier) special skill in the Miso shop?

Is it:

(Blue button): Making a statuette from miso paste?

(Red): Throwing a spoon into the miso paste?

Green: Perfectly weighing the miso?

Or Yellow: Lifting a whole tub of miso paste with one arm?

The folks at home seem to say correct weighing skills.

But - the answer is throwing the spoon skills!

OK, last question - exports of Miso to Europe started booming in the mid-1980's. Notice the spike in the mid-80's.

Was this due to cycling champion Mr Nakano, olympic gold-medalist, who claimed his success was due to drinking Miso every day?

Haley's commet?

Chernobyl?

Or was it due to a visit to Japan by the late Princess Diana (and husband)?

Viewers say Diana....

...the answer is, in fact - Chernobyl!

Following Chernobyl there was a lot of attention on Professor Watanabe San, of Hiroshima University.

His research indicated that people who drank miso soup following the Hiroshima nuclear bombing had cells that recovered more quickly from radiation damage. It was found to be particularly effective in preventing cancer of the stomach and great intestine, as well as in preventing increased blood pressure. This caused a big jump in Miso imports to Europe in 1984.

However, do note that on the graph Miso imports have been surging, and, so far, appear to still be going strong - another robust industry.


Also, please be aware that Miso is high in sodium, so consult your medical practisioner before ordering a boatload, like I am.

And this somewhat reminds me of the market. Always look at the data.