OK folks, time for a little Q&A. I’ve been getting a lot of queries as to what’s going on with this little blog. Why has it dwindled to nothing? Have you just stopped blogging? PIKER!
The truth goes something like this: I’m a JET, traversing many a winding road. This means I’m employed on a contractual basis by the Board of Education by my town. Unluckily, that contract happens to feature a clause that states that JETs will not publicly disclose any information that could be incriminating about the school, its students, staff, or BOE. Given the somewhat…
questionable nature of the stuff that goes down here, it’s darn-near impossible to write something that isn’t incriminating. Now, many JETs have blogs, and it’s generally accepted that as long as you’re careful, there’s not too much to worry about. However there was a case a few months back of a JET who was trashing teachers in his journal, which was subsequently discovered by the staff at his school. I don’t think he lost his contract, but he certainly copped a lot. Thus the rest of us were advised to blog with caution (You know, now I’m starting to feel like I’m part of an underground cult.
The first rule of Blog Club is, you do not talk about Blog Club.). This little predicament became
particularly relevant to me earlier this year when it was brought to my attention that one of my, shall we say, slightly over-eager pupils (well into adulthood, I might add – this is not a junior high deviant) had, as part of an overall pattern of eerie behaviour that smacks of stalkerism, researched your humble author on the interweb and thus stumbled upon the pages you currently peruse. With this admirer religiously following my posts, I’ve had to take great care in what information I dropped, lest I find myself in hot water. Hence I’ve been hesitant to continue with my usual vigour, and to be honest am somewhat at a loss as to how to proceed.
But for now, let’s put that aside and talk about something else:
Nagashi soumen.
First let me take you back to the days of Summer Vacation. Japan, and especially Kansai, is known for its oppressive Summer heat. If you’d ever thought about shaving your head, this was the time to do it. When pit stains were so much a part of life that they became a non-event, and everyone wore Summer scarves – sports towels tied around their necks to soak up the sweat pouring off their faces.
As possibly the only JET in Kyoto not
going anywhere for the Summer break, my BOE kindly filled my weekly schedule to relieve my boredom during those long, dull days. While I’m unsure of the method used to determine the nature of my activities, based on the results I can only assume the BOE posted a nice big advertisement in the local paper. ‘Local English teacher/gaijin novelty for hire! No task too humiliating! All days must be filled, call now before she’s all gone!’. Either that, or using one of those $5 ouiji boards from K-mart.
We had several ‘Mums and bubs’ sessions at the town hall, which involved all the local AETs pitching in to entertain 40+ toddlers and babies along with their almost exclusively monolingual mothers. It was essentially glorified mass babysitting. I also started giving eikaiwa for a group of junior high students who were preparing for an exchange trip to Australia. We had to set aside a whole lesson for ‘clothes inspection’ – students had brought in their intended wardrobes for me to check the Engrish and ensure there wasn’t anything likely to draw sniggers (apart from one boy’s t-shirt, which declared the necessity of hard boners, all were nonsensical, but acceptable). And of course, it wasn’t until the students
returned from Australia that they finally believed what I’d been saying about water restrictions. One of the accompanying teachers had been staying on a farm, and had only bathed 4 times in the 10 days she stayed with her host family.
But my favourite event of the Summer was one of the ‘bonus’ classes I did with my kiddy eikaiwa – a cooking class. After attempting some very messy oven-free recipes (and the kids FREAKING OUT when shown sprinkles for the first time), the mothers set to work making soumen. Soumen, I should explain, is one of Japan’s many seasonal foods. In the hot weather, no one wants to eat anything warm or heavy, so soumen is a popular alternative. Very thin wheat noodles are cooked, then cooled in a communal bowl of iced water. From there, everyone grabs a bowl or cup, fills it with chilled soumen broth, adds their favourite flavours (shredded egg, ham, onions, seaweed etc) and starts to dip-and-eat. It’s a perfect Summer dish, and one I’d enjoyed several times already that season.
That’s why I was somewhat perplexed when, after entertaining the kids in a separate room, I returned to the kitchen to find a 10-foot long bamboo half-pipe arranged between the busily cooking mothers. The kids, of course, knew exactly what they were doing, and set about the task of personalising their soumen broth cups, completely nonplussed by what resembled a hamster water-slide in the middle of the kitchen. I joined them, carefully selecting my ingredients to ensure no salty miso and seaweed contamination, assuming the giant bowls of iced noodles would shortly appear before us. At this point, however, the children all excitedly began lining up along the length of the bamboo chute. My slowness to follow led a resounding chorus of ‘Emi-sensei! Emi-sensei!’ as each child begged me to stand next to them (though, due to my slight height advantage over a group of 5 year olds, I took to kneeling). And so, like tiny little assembly line workers, we waited before the pipe.
Before I had time to even ask, a rolling bolus of soumen came hurtling down the bamboo chute, and within 5 seconds it had slopped to the catchment at the far end, leaving behind it a line of happy children stuffing their mouths with noodles. I looked around in disbelief.
What the broo-ha just happened? A moment later, another trail of soumen came rushing past, and this time I watched as the kids all snapped up mouthfuls of noodles with stalk-like precision. Catching my look of utter bewilderment, the student next to me looked up and asked ‘Don’t you know?’. I told her this was my first time seeing something like this. Big mistake. ‘EEEH?? Hey everyone, EVERYONE! Emi-sensei doesn’t know how to eat Nagashi Soumen!’. Cue a disbelieving ‘EEEEEEEHH?!’ from the whole class, and then it was on. I now had a dozen tiny teachers instructing me on the best noodle-catching technique, whilst the mothers, merrily pouring bowl after bowl of iced-soumen down the culinary waterslide, looked on and giggled. After a few miserable attempts, I finally managed to wrangle some soumen into my own cup. Aaah, the taste of victory! I quickly got the hang of it and happily ate my share along with the others. Of course, I should’ve known better than to satisfy my own appetite, as each child independently decided it was their personal mission to ensure I always had enough to eat. Within 2 minutes my cup went from almost-empty to a mountainous pile of past spilling out onto my hands. Of course, this also meant that my carefully customised soumen broth was a total waste of time, because having hosted noodles from every kid in the room, it now tasted like everything. And so I ate. And ate. Not wanting to let down the unrelenting, wide-eyed, adorably expectant children, I ate their soumen. I ate until I could eat no more. But still, they piled more noodles into my hands. I count myself lucky not to have drowned.
Despite the messiness, the tastebud assault, and the inevitable indigestion, it was a delightful experience. If you ever visit Japan in the Summer, I strongly suggest trying your hand at Nagashi Soumen – preferably with a group of excited 5-year-olds.