Italian Mintia イタリアンミンティア Reviews

For the spring season of 2013 Mintia released two Italian inspired flavors. Being quite the advocate of anything Mintia I purchased both the moment I saw them.
In terms of packaging both feature their respective fruit flavors depicted in the style of stained glass, which I presume is a play on the windows which commonly ordain gothic cathedrals.

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Mintia – Italian Lemon
ミンティア – イタリアンレモン

This flavor I find reminiscent of the lemon Ice Breaker equivalent, however where their competitors punch a tasty sour kick these seem to fizzle in comparison. That said, although I find the taste to be a little underwhelming for my liking, they are still not bad at all.
I also am quite fond of the packaging as well as the lemon yellow color of the candy themselves.
Perhaps I just purchased then for the novelty of a new mintia flavor as I typically do but I think they are worth a couple repeat purchases before they are phased out.
A subtle lemony offering from mintia this spring. 3.5/5

If you were interested in what the writing on the packaging says it as follows:

100%レモン果汁入りアロマビーズ + レモンフレーバーチップ配合
Includes a combination of aroma beads containing 100% lemon juice + lemon flavored chips.

The little red box says
シチリア産レモン果汁配合
Blended with Sicilian lemon juice

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Mintia – Italian Grape
ミンティア – イタリアングレープ

Grape flavor is not something particularly groundbreaking for mintia and I have already sampled 2 other grape offerings from them. The packaging on these guys however seemed to be a little preachy as to how authentic and fruit filled these are. Honestly I think they might be compensating a little, that said they are not at all bad. The white colored candy are filled with tiny little specks that aparwntly are a mix of grape ‘chips’ and ‘grape juice aroma beads’. Much like the lemon ones I was left wishing for a slightly more pronounced upfront flavor, however in comparison to the regular grape mintia I think these come out on top. For a tasty ‘allegedly’ Cabernet Italian grape experience they get my recommendation! 4/5

Again the translation for the grape flavors packaging:

100%カベルネ果汁入りアロマビーズ + グレプフレーバーチップ配合
Includes a combination of aroma beads containing 100% cabernet grape juice + grape flavored chips.

The little red box on this one says
イタリア産カベルネ果汁配合
Blended with Italian cabernet grape juice

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Gaijin Noses 外人の鼻

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Look I realize that us gaijin 外人 (foreigners) tend to be generally better endowed in the nose department than our Japanese counterparts, but its no secret that the Japanese like to draw attention to this fact like there’s to tomorrow.
This was a poster I was up at one of my shougakkou 小学校 (primary school) today for a marathon, notice that a gaijin is featured. Alongside having the blond hair we apparently all sport, his nose is illustrated as no less than 16 times the size of the Japanese runners around him!

Just think for a moment about racist Japanese stereotypes, it would be something along the likes of small eyes, big teeth, flat faces right. Yet could you imagine over pronouncing those physical characteristics, in an advertisement featuring a Japanese person in any western country the exact way it has been done here for our gaijin friend…….. exactly…… because that would be racist! Oh Japan.

Anyhow I don’t have a particularity enormous shnozz but that ain’t stop my students from commenting on it pretty much every time I see them, the most common being the grabbing of the nasal bride between the eyes ours tend to be quite pronounced while I have seen many Japanese that can probably stare themselves in the eyes if they went cross-eyed.

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This is a novelty set of gaijin nose and eyes that I have seen at ドン・キホーテ (a popular, variety store) on occasions. Obviously intended for dress up parties, its existence really highlights the cultural tolerance gap here in Japan for me, like think about it could you imagine rocking up to a costume party with your eyes taped back and a pair of fake buck teeth in, when people asked you what you were you’d be like ‘uh obviously I’m Japanese’. Case and point!

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Look on a final note, this is an picture introducing the characters that feature in the textbook ‘New Crown’ that we use in teaching English at Chuugakkou 中学校 (Junior high school). Notice the ‘gaijin’ characters, all 3 obviously western ones have blue eyes and blond or red hair, so there hammering in there stereotypes to children from a very young age as to what foreigners apparently look like. Think to yourself, how many blond people do you know, unless your from Scandinavia or Sweden I’m guessing not many. In America it’s around 5% of the white population that sports naturally blond hair. Silly Japan, you have do much to learn XD

-たこ

Taiikusai 体育祭 (Sports Festival) 2012

A couple weeks ago my base Junior high school and 2 Elementary schools had their annual sports festivals. At shougakko 小学校 (elementary school) it is referred to as an Undoukai 運動会 and at chuugakko 中学校 (Junior high school) it’s a Taiikusai 体育祭.

I was lucky enough to attend both….. well in truth at least at the JHS level I had no say in the matter as it is part of my job.

Unlike their western equivalents the sports festivals in Japan are taken nothing short of absolutely seriously.
The event is typically run on a Saturday, with the day off being passed over to the following Monday.
Leading up to the even students have many classes dedicated to training, creating banners and rehearsing intricate marches for the day.
In fact classes are typically set aside the day before the Taiikusai to run a full rehearsal of the schedule.

Like most things in Japan, everyone is equal and participation is mandatory.
Lets just say they really drive home the team spirit at these things.
In JHS students are divided up into teams based upon their grade level and class, each set upon their most artistic classmates the task of creating an elaborate banner.
The following are a couple of my favourites (^∇^)

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In ES the entire student body is broken into 2 large teams each student either being assigned Shirogumi 白組 (White Team) or Akagumi 紅組 (Red Team) accordingly who will face off against each other in comedic sports battles throughout the day.

Being the avid amateur photographer that I am an awful lot I photos were taken throughout the day, unfortunately I can’t freely post students faces to the interwebs without permissions so forgive my crude ‘editing’ to keep them anonymous.

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A couple photos from the opening ceremony

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Raising of the Japanese flag

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Morning warm-ups

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3-legged Race

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Weight lifting endurance

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Me running in the relay race against my students!

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Giant skipping rope

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Half time Ouendan 応援団 (Japanese Cheer Squad)

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Half time suisougakudan 吹奏楽団 (Brass Band)

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Track and Field Club 陸上部

In the afternoon the students paraded around the oval donned in their respective clubs uniforms.

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Kendo Club 剣道部

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Girls Tennis Club 女子テニス部

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Table Tennis Club 卓球部 (poor kids the only member)

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Basketball Club バスケットボール部

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Boys Tennis Club 男子テニス部

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Baseball Club 野球部

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The whole lot marching

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Club Uniform Baton Race (kendo club has a 100m head start to compensate the weight of running in full bogu, track and field starts 100m behind as they their club specializes in sprinting.)

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Students vs PTA (Parent Teachers Association) Tug-of-war

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Kumitaiso 組体操

Here are a couple photos from one of my shougakko’s 小学校 (elementary school) Undoukai 運動会, rather than being centered around individual competition, the focus is more on teamwork with the kids playing dozens of crazy games. Also instead of being segregated by year level and class the entire team is split into 2 huge teams Akagumi 紅組 (Red Team) and Shirogumi 白組 (White Team).

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Giant Ball Race

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In addition to the events the students also put on acrobatic type shows for the spectators that they practice for many weeks preceding the event.

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The 5-6grade students annually do a kumitaiso 組体操 (coordinated group gymnastics) performance in which teams form pyramids or other shapes.

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For the finale the kids form a 4 story pyramid, was freakin crazy and chotto dangerous…..

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WINNING!!

Mintia ミンティア Reviews Part 2

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So there shall be a part 2 (and probably a part 3) to my Mintia ミンティア reviews, mostly as I’m completely addicted and there just seems to be a plethora of obscure flavours available if you keep an eye out for them!

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Mintia – Relax Shower

Honestly I’m really unsure as to what this flavour is supposed to be, they are certainly one of the mint based varieties of Mintia however the flavour is weak up forgettable.
Lets just say if Relax Shower was a going to a Mintia Hollywood party it would be the one to arrive after all the coke had been finished and their was already a dead stripper floating in the pool. Oddly enough it’s vaguely spicy at times but not in a good way.
To its credit the name Relax Shower did amuse the Daniel. Still Fail.
2/5

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Mintia – Miracle Cherry
ミラクルチェリ

Now these I had high hopes for based on the fact it has miracle in the title and the shininess of the packaging, donning holographic stickers, sparkles and the promise of rekindling the joyful memories of ones childhood.
Unfortunately the mints themselves tasted like something more akin to the cherry candies that kids tend not to like as they taste like something akin to cough syrup.
Also as a side note some of them have little Sakura shapes imprinted into them but for some reason oddly not all….
That said their not horrible, just kind of a meh and deflated weak artificial cherry taste. Whats worse their kinda gritty to the point it feels like your eating flour at times, needless to say they certainly don’t live up to their implied promises of unicorns and rainbows, leaving my childhood vigor unkindled.
3/5

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Mintia – Honey Ginger

I love EVERYTHING about the Honey Ginger Mintia! I truly believe these could possibly be my favourite, which makes me a little sad seeing as they are quite hard to come by!!
Anyhow to begin with the packing itself is a pleasant opaque mustard colour matching the feel of the flavour.
This is one Mintia that dominates in an area where most others fell short, it has the perfect balance of a subtle sweet honey flavour whilst occasionally a secondary ginger note finds its way through. Hardly seeming like a mint at all the experience is more akin to eating candy, and so I find myself vacuuming these delicious honey treats up!!!
If you come across these bad boys BUY BUY BUY!!!!
(Daniel hopes a Mintia marketing manager will come across this post and send him a crate of these)
4.75/5

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Mintia – Dry Hard

Now these fiery little balls of pain have got to be if not the strongest mints I’v ever tried then at least strongest Mintia flavour.
They also have this written on the front of the pack
カフェイン・カフセル配合
which translates to caffeine formulation, so the kick they give you is not just the insane amount if mint but also a Caffeine one also, just how many mg each brings to the table I can not tell you as it is not written on either the pack or the website. I often put a couple different flavored Mintia in my desk at work and chuck one of these in as a minty Russian roulette of sorts……. Yeah I get bored.
3.5/5

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Mintia – Cassis Orange
カシスオレンジ

Cassis Orange is one of the more pleasing Minta flavours, very sweet and addictive not entirely unlike the Aqua Sparkle ones and so often find myself devouring one after another!
Underneath the name on the front it reads オレンジ果汁+オレンジアロアビース配合
apparently this means blended orange juice and orange aroma beads were used in the ingredients.

The pills themselves have a nice pink colour fitting to the flavour, however although I enjoy them thoroughly and will certainly buy them again they are still nothing to write home about.
Just as a side note Cassis is the French word for black-current which the Japanese adopted, I only mention this as it was months before I worked what the hell cassis berry were myself XD
4/5

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Mintia – Lemon Ginger
レモンジンジャー

Unfortunately unlike its other Ginger cousin Honey Ginger these do not pack anywhere near the same punch.
I found the ginger to be all but a frail aftertaste and the body to be nothing more than a weak lemony taste.
Although not entirely unpleasant these wouldn’t even make it into my Top 10 Mintia flavours.
2.5/5

The Mochi Diaries: Chapter 10 – Kaki Mochi 柿餅

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Welcome to Chapter 10 of the Mochi Diaries, Kaki Mochi 柿餅!

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During a recent trip to Nara I picked up one of these boxes, having quite the affinity for anything Kaki 柿 (Japanese Persimmon) related I was quite excited to have a nom these guys.

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Now firstly upon opening them I was completely taken aback at the intricate detail that went into producing every single mochi in the box!

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Made to resemble the fruit of which they are flavored the mochi consist of four separate ingredients.

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I translated the important bit of the diagram above that came in the box explaining what they are made of.

Essentially they are mostly kaki flavored mochi filled with a core of kaki an 柿あん (persimmon flavored red bean paste).
The leaves are made of dango 団子 held in place by a thin piece of konbu 昆布 (dried sea kelp), honestly the konbu is some what annoying since you must remove it before eating each mochi being inedible.

So you ask, ‘but Daniel what is the difference between mochi and dango?’
Well they are pretty much the same thing, the only difference being in the technique used to make them.

When making mochi, you begin by grinding glutinous rice to a paste which is then steamed and l finally pounded into a sticky dough.
Dango on the other hand is made from rice flour that has been mixed with hot water to make a dough, before being boiled in salted water.

Anyhow beyond the novelty of the mochi, the taste was just ok, that said it was more than made up for by the awesomeness of the presentation of the sweets!
3.75/5

Want to read more Mochi Diaries Posts?

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

<———– Last

The Mochi Diaries: Chapter 11 – Kagami Mochi 鏡餅

Next ———>

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 ———>