Ice Breakers Review

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Based upon my love of the Mintia mints I decided to branch out to an almost identical competing brand Ice Breakers.
Although similarly shaped and packaged the novelty Ice Breakers bring to the table is that rather being cool and minty as the name might imply they are in fact sour!
So far I have only come across 5 flavours, all if which I’m quite fond of, lets take a look at each!

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Ice Breakers – Sour Lemon

These would be what I consider to the the flagship flavor of the brand, slightly sour and fizzy they bring the lemon candy taste to the table right off the bat! A lot bolder than most of its Mintia counterparts, the only criticisms i have for the Sour Lemon flavour is that it breaks apart and dissolves quite rapidly and can get a little sickly if you choose to consume too many.
On a final note it leaves the mouth with an almost minty cool chill.
4/5

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Ice Breakers – Sour Blood Orange

Next up is Sour Blood Orange, although they feel remarkably similar as the Sour Lemon flavour when you pop one in your mouth and dissolve just as fast I feel they lack the kick of their cousins. The overall feeling I get from them is disappointment and a since of deflation, perhaps ultimate deliciousness is just too much to ask of an orange flavored candy……..
3.75/5

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Ice Breakers – Sour Green Apple
Ok we’re seeing a trend here with extremely similar tasting flavours, these ones at least have a slight green tint to the particles in them so I can tell them apart…… That said its not that their not delicious, only that they taste 90% the same as the lemon flavour.
Honestly though although its not appleish in the least they have this certain tanginess to them that is a little bit amazing. Definitely have won a place in my heart as an amazing sour candy!
4.25/5

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Ice Breakers – Sour Grape

Last but not least we have the Sour Grape flavour, these taste quite similar to the grape Minita just with an awesome sour fizziness to them! That said these really bring the sour to the table, not in a puckering way but at least it’s a lot more prominent that in the other Ice Breakers varieties.
Again the only way I can tell them apart from the others if I mix them up is by the purplish colouring that indicates the grape flavouring, still awesome!!
4.25/5

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Nara 奈良市 Adventures!

This is going to be a post from the vaults, I in fact began writing this one about 6 months ago but never got around to posting it along with so many others. Anyhow without further a due….

Nara (奈良) is an ancient capital city in Nara Prefecture, Kansai region of Japan.

Along with the development of Heijōkyō 平城京, the capital of Japan between 710-784 AD, Nara flourished under the influence of Buddhism, leading to the creation of an enormous number of cultural assets, buildings and books, many of which are preserved today. Nara has the largest number of buildings designated National Treasures in Japan.

While the Heijōkyō Palace (平城宮) site turned into plain fields after the capital was moved to Kyoto, the shrines and temples were left on the east side of the palace (called Gekyo (外京)), and Buddhism remained influential throughout the following centuries. Another part of the area developed as a merchant town, notably in the Edo period, known as Naramachi (奈良町) today.

Now at the end of last year when my parents came up to Japan to visit me I took them to check out Nara, since its pretty much a staple when visiting the country and extremely tourist trappy.

I myself had visited Nara twice before on previous visits to Japan but it was nice to be able to share such am amazing place with my family.
I want to share some of the photos of the with you.

Arriving on a Sunday outside Nara station the was a large group of performers singing and dancing to Okinawan Taiko (Japanese drumming).

Most of Nara’s temples and shrines concentrated in Nara Kouen 奈良公園 (Nara Park) and are more of less entirely accessible by traveling on foot.

For anyone that’s been to Nara before, the truly special and stand out thing about it are definitely the deer, these guys just walk around the town as they please not bothering anyone. Long ago they were considered to be sacred however post WW2 were redesignated as national treasures, visitors can buy Shika-senbei 鹿煎餅 (deer cookies) to feed to them for about 150¥ from vendors in carts around the park.

We grabbed some Takoyaki たこ焼き for lunch.

This guy here is the Daibutsuden 大仏殿 (Great Buddha Hall) the most significant building in Naras Tōdai-ji 東大寺 complex. Inside it houses the world’s largest bronze Buddha statue which in Japanese is called the Daibutsu 大仏. Tōdai-ji has existed since the 7th century, yet has gone through several periods of decline, destruction rebuilding in the past 1300 years due to disease, war and politics.



For shits n giggles: In 855 the head of the Daibutsu actually fell off!

Handsome Daniel Drawing

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A good friend of mine and a Hyogo JET by the name of Pete surprised me the other day with this awesome sketch he did of me. I was fair impressed!

The Mochi Diaries: Chapter 9 – Mochitsuki Special Edition 餅搗き増刊

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In this special mochitsuki 餅搗き edition of The Mochi Diaries im going to go down a path a little different from the norm, welcome to Chapter 9 of The Mochi Diaries- Mochitsuki Special Edition 餅搗き増刊.

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Last weekend my base chuugakkou 中学校 (Junior Highschool) had their annual mochitsukui no hi 持ち搗きの日 (Mochi making day), obviously due to my grand affinity for mochi such an event had me excited from the moment I heard about its existence!

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An annual tradition across Japan, making mochi is a traditional part of the shogatsu 正月 (New years) celebration. Mochi is an essential food around the end of the year with it being included in several Osechi-ryōri 御節料理 (Traditional Japanese New Year foods) including zōni お雑煮 (Clear savoury Japanese soup containing mochi), Kagami mochi 鏡餅 (literally mirror rice cake, a new years decoration) and shiruko 汁粉 (Sweet red bean soup with mochi).

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Rice being boiled before the pounding

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Boiled sticky rice 餅米 (mochigome) is placed into a stone concave container and patted with water whilst being flipped by one person while another beats the dough with a large wooden mallet.

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The rice is slowly mashed until it forms a sticky white ball of dough which can be divided up and shaped.

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At my school, each class and year level had a turn throughout the day at pounding their own mochi with members I the local community.

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Once the pounding was complete the dough is moved to a rice flour covered table where the students shape and package their mochi to take home.

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A row of the finished products.

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I received my own box to take home and rather than just eating them as is I though I might show you just how versatile a food these sticky balls of joy in fact are!!

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Along side the mochi, also included in the pack was a small ball of anko 餡こ (sweet red bean paste) a popular mochi filling and a packet of kinako 黄粉 (toasted soybean flour) a popular mochi coating.

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The first piece I put in zenzai 善哉 (sweet red bean soup) which I made using by adding a little milk to some anko and heating it up.

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As you can see the mochi begins to dissolve once placed in the soup, gaining a delicious squishy, sticky texture!

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The other piece I placed on some foil and baked at 170degrees for about 20minutes. When subjected to heat the mochi grows up like a crispy mushroom whilst the bottom half retains the sticky mochi texture anchoring it.
I filled the bottom with the anko paste and used the kinako powder to dust the outside, really my own creation of my imagination, I shall call ‘yaita kinako kinoko mochi’ 焼いた黄粉茸餅 (baked soybean mushroom mochi)!
めっちゃ美味しいですよ!!!!

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I leave you with a photo of yours truly looking positively strapping on the day

☆〜(ゝ。∂)

Want to read more Mochi Diaries Posts?

The Mochi Diaries: Chapter 8 – Kuri Yatsuhashi 栗八つ橋

<———– Last

The Mochi Diaries: Chapter 10 – Kaki Mochi 柿餅

Next ———>

My Favorite Sausage Follows a Reason

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Oh god, Engrish lv 99!
One of my 6年生 (6th grade) students just asked me to correct his essay on Germany……. I couldn’t help but laugh.

My favorite sausage follows a reason very much and carries out it — going — therefore. Otherwise, it is a tablewa reset with a very sufficient handle.

Really……. this is what I imagine my Japanese looks like use google translate too ( ̄◇ ̄;)

Winter is Coming 冬が来てるよ

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WINTER IS COMING! Or as we say in Japanese 冬が来てるよ (fuyu ga kiteruyo).

So fuyu 冬 (winter) is almost upon us in the land of the riding sun….. that said recently there has been many days recently where the sun has barely peaked through the foreboding storm clouds!

Now I hail from a generally warm country with the seasons having a more or less mild temperament. Which is precisely why it has come as such a shock at just how cold it has become, today I have come to work with no less than 7 layers and even after covering myself in half a dozen kairo カイロ (chemical heat packs) I’m still shivering!

These bad boys are called カイロ (kairo), when exposed to air the iron inside them oxidises creating an exothermic reaction that heat up the pack to about 50-60 degrees Celsius for up to 24 hours depending on the brand and type.

I swear the Japanese do not feel the cold, for some reason the concept of heating a space as opposed to having a small stove producing radiant heat is incompatible with the Japanese brain! The only place your likely to find central heating in Japan is in large department stores, hotels and western style buildings.

Each day I pack on enough clothes to make it look as though I have gained 20kg or so overnight, the most remarkable thing is often I see my elementary students who are just fine wearing shorts and a light sweater whilst meanwhile the cold is bringing me to tears…… Lets just say if nuclear winter ever comes around and ‘The Free People’s of Danieltopia’ (my imaginary future civilization) are ever at ends with the Japanese, as their charismatic leader I’m going to surrender on the spot and save ourselves the frostbite.

20121128-午後035601.jpg Seriously though if buildings were heated in such a way back home teachers would be striking, parents suing the pants off the school for child abuse and negligence. Whilst the poor kids were having exam week they felt the need to keep all the windows open on the 4th floor while its only a few degrees outside! I presume much like myself the only way the students make it through the day is by keeping a couple kairo in their pockets.

The typical device for heating at the school called a sekiyu 石油 (kerosene) stove, insanely inefficient at heating any real space it does provide a nice moment of warmth when one crouches down next to it.

On the note of retarded Japanese rules, one that is followed here very strictly is that the heaters which are used to heat the classrooms and staffroom at school may not be turned on until winter……… no not when its freezing, but literally the 1st of December. When I have questioned why such a practice is carried out when it is clearly causing much distress amongst students and teachers alike the only response I ever seem to get is ‘This is Japanese Culture’……… um excuse me, how the fuck is being unnecessarily cold ‘culture’, seriously chadou 茶道 (tea ceremony) is culture, onsen 温泉 (hot spring bathing) is culture, matsuri 祭り (Japanese festivals) are culture, not turning the heating on until a certain date is madness!

I came across similar issues when I questioned why I couldn’t wear gloves at school, nor a beanie, nor a neck warmer…….. always the same ‘this is Japanese culture’, i really feel like Japanese people use this much to often as a scapegoat when asked a question they don’t want to answer to the point where it looses its meaning.

I really did attempt to explain the correlation between loss of productivity and being forced to work in an environment a few degrees above zero without much luck and also the fact that as I come from a warm country I am still going through a period of physical acclimatization to the weather here which is far colder and more humid than what I have ever experienced before.

Found unfortunately all but accurate yet humorous description of the workings of a sekiyu heater done by a fellow JET.

OK rant over, the moral of the story, you cant win them all……. however I must also end on a depressing note, being that……..

ITS NOT EVEN WINTER YET BECAUSE

Homemade Sashimi Teishoku 自家製の刺身定食

Many who know me will be aware of my grand love of teishoku 定食 (Japanese Set Meal) which are always ever so special when you make them yourself.

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Last night I came across some sashimi at a local produce store that I though looked fair delicious, so I though I would try my hand at slicing up sashimi.

The pack I purchased included Saba 鯖 (mackerel), ika いか (squid), maguro 鮪 (tuna) and hamachi 魬 (yellowtail).

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Although I am a decade off becoming a master sushi chef I’m down with the fundamentals of slicing raw fish, basically the most important part is you cut fish across the grain not along it otherwise its going to end up tough and chewy instead of melt in your mouthy.

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There are different techniques used for cutting different varieties of fish, for sashimi mostly the hira zukiri 平ずきり (thick sliced sashimi) technique is used which is good if the fish is to become sashimi.
However with squid it is first scored then cut using the ito zukiri 糸ずきり(thread sliced sashimi) technique.

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In terms of wasabi わさび (Japanese horseradish), I always use the much higher quality konawasabi 粉わさび which must be reconstituted using a little water.

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And here we have the finished product, all sliced and ready to eat!

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Alongside this I simply prepared some steamed garlic shoots, miso soup and various tsukemono 漬物 (Japanese pickles). Normally this would also be accompanied by a bowl of rice but I’m on a diet so I skipped it to save the empty carbs ☆〜(ゝ。∂)

いただきます‼