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Noodles at this store in Chongqing, China, come in one strand per bowl no matter how much you order -- thanks to its owner nifty skills.
The 32-year-old can swing any amount of noodles into one strand to be served.
"Two liang (0.2 jin) noodles need to be swung around 60 times, while three liang noodles need 90 swings. No matter how many times I swing it, it's only one noodle.
"I can swing the noodle till it's as long as 300 meters. The recipe of the flour is very important but it's also top-secret. I can guarantee I don't put additives," said Zhao, whose noodles are sold out by 2pm everyday.
1. watashi (17th century-present)
According to linguists, the rise to prominence of watashi is a fairly recent trend. The word only gained traction in the Edo Period, which started in 1603. These days, watashi is indeed Japan’s most versatile term for the self. While it’s a bit stuffy sounding for conversations among males who are close friends, it’s a word that both men and women, young and old, make use of frequently. Its very recent descendant, atashi, is strictly for young women, though.
2. watakushi (14th century-present)
Even watashi’s more formal predecessor, watakushi, only stretches back to Japan’s lengthy civil war of the Muromachi Period. Despite its many years of use, watakushi doesn’t really have an old-fashioned ring to it. Instead, you’ll hear it used in extremely polite conversation. It’s more likely to be used by women of elegant upbringing, but men also say watakushi when they’re making formal speeches in front of a large group, or when speaking to someone several rungs above them on the corporate ladder.
3. boku (19th century-present)
The informal boku is one of the most recent words for “I” to work its way into everyday speech. That said, it’s got a somewhat limited range of use, as Japan’s central Kansai region has always given boku a lukewarm reaction.
In recent years, a handful of actresses and female vocalists have referred to themselves as boku, usually to show off their down-to-earth or rough-and-tumble side. It’s primarily used by males though, and more specifically young boys. That’s because past a certain age, most men instead switch over to the next word on our list.
4. ore (12th century-present)
Ore, the most masculine way to say “I” on our list so far, actually has a surprisingly long history. Unlike boku, this is just for the guys, and its somewhat rough tone means it’s reserved for informal situations where you’re talking to friends or other social situations where you don’t have to worry about anyone getting their feathers ruffled.
5. washi (14th century-present)
While washi is still barely hanging on, its days are clearly numbered. The word is readily understood, but these days, saying washi is just about the surest way to mark yourself as being a senior citizen. Linguistically, the pond of washi-sayers isn’t being restocked in any significant way, so it’s likely the pronoun will be gone within a few generations
6. oira (17th century-present)
Although it really hasn’t been around that long, oira also seems to be on the way out. It’s got a distinct backwater, almost hillbilly sound to it, making it just the sort of speech pattern that gets stamped out as the mass media gets more massive in scale. Like washi, oira’s role in the language is probably winding down.
7. atakushi (19th century-1950s)
Perhaps the shortest-lived member of Japan’s pronoun pantheon, the feminine atakushi came into fashion after the Meiji restoration that ended the country’s centuries of enforced international isolation, and only stuck around until about the end of World War II.
8. temae (14th century-1950s)
Not to be confused with teme (a vulgur way of saying “you”), temae also fell out of favor in the postwar period, although it had a longer run than atakushi.
9. sessha (14th century-19th century)
Watch enough period dramas, and you’ll eventually come across the antiquated yet noble-sounding sessha. How old school is it? Some Japanese-English dictionaries define it as “I (primarily used by samurai).”
10. warawa (12th century-19th century)
Now we’re getting to the point where even native Japanese speakers might not catch what the speaker’s getting at. If anyone actually says warawa to you, there’s a chance he’s actually a time traveler.
11. soregashi (12th century-19th century)
Soregashi is yet another litmus test you can use to catch interloping spies from the past who have come to steal our modern technology and delicious processed snack foods.
12. maro (8th century-16th century)
It’s been so long since anyone used the word maro when talking about themselves that to most modern listeners it sounds more like a cute name for a pet than a first-person pronoun.
13. wa (8th century-14th century)
Today, wa gets used in compound nouns to mean “Japanese,” as in washoku/Japanese food or washitsu/Japanese-style room. Long ago, though, it also meant “I.”
14. a (8th century-12th century)
And last, we come to a, a word that’s short and sweet but also happens to sound exactly like a stutter or expression of surprise in Japanese, so we can see why it’s been almost a thousand years since this was the preferred way of speaking.
With so many ways just to say “I,” it’s easy to see why learners of Japanese often get tripped up by pronouns early on. Thankfully, Japanese doesn’t differentiate between the words “I” and “me,” so you can make any of these “to me” just by tacking ni onto the end (watashi becomes watashi ni, for example).
2 1/2 pounds red snapper, cut into 2-inch pieces (or substitute with grouper, red fish, flounder, striped bass, escolar or any other white fleshed fish)
1 cup roughly chopped onion, plus 1 cup julienned onion
2 cups roughly chopped tomatoes, plus 2 tomatoes sliced into 1/4 inch rounds
2 cloves garlic, plus 1 tablespoon minced garlic
5 tablespoons chopped fresh cilantro leaves
2 teaspoons salt
3 tablespoons fresh-squeezed lime juice
1/4 cup olive oil
1/4 cup Piri Piri, recipe follows
1 (14.5-ounce) can coconut milk
1 tablespoon, plus 1/2 cup olive oil
5 cloves garlic, smashed
1/4 cup fresh squeezed lemon juice
1/2 teaspoon salt
Place the fish in a large non-reactive mixing bowl. In the carafe of a blender, combine the chopped onion, the chopped tomatoes, 2 cloves of garlic, 1 tablespoon of cilantro, 1 teaspoon of salt, and the lime juice. Blend until smooth in the blender, then pour directly over the fish. Cover with plastic wrap and refrigerate for 1 hour.
Heat a large saute pan over medium-high heat. Add the olive oil to the pan, and once hot, add the julienned onions to the pan and saute, stirring often until translucent, about 3 to 4 minutes. Add the minced garlic to the pan and saute for an additional 30 seconds. Pour the fish and the marinade into the saute pan and add the remaining teaspoon of salt, the Piri Piri, and the coconut milk and stir to combine. Once the liquid comes to a boil, dot the top of the pan with the sliced tomatoes and cover with a lid. Reduce the heat to medium-low and continue to cook until the flesh starts to flake, about 10 minutes.
Remove the cover from the pan and sprinkle the remaining 4 tablespoons of cilantro over the fish. Serve accompanied by steamed white rice.
4 cayenne chile peppers, stemmed, ribs and seeds removed, and rough chopped (or substitute other hot red peppers)
Heat a small saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan. Once the oil is hot, add the garlic and peppers to the pan. Saute, stirring often, until the edges of the garlic start to turn brown, 3 to 4 minutes. Add the lemon juice to the pan, and remove from the heat.
Place the contents of the saute pan in a blender and add the salt. Puree the peppers and garlic in the blender until mostly smooth. Drizzle the remaining 1/2 cup of olive oil through the feed tube of the lid of the blender. Let cool before using, and store refrigerated in an airtight container.
Yield: 3/4 cup
When dad is German, and mom is Argentine. Needn’t to tell the tension in the house….
I think the name says it all — a burger the size of a pizza
McDonald’s famous pie stuffed with chocolate, with a fizz of orange
A double Big Mac with egg and bacon!
Infographic reveals which nations have the best access to the world.
Where is your country in the list?
nihon-shu (sake) [your favorite kind or even a cheap brand will work]
blueberries [frozen berries are OK!]
***Add as much or as little berries as you’d like. Of course, the more you add the sweeter your drink will be!
1. Add your berries and nihon-shu into a pitcher.
Oh wow! Looks like we’re done…we don’t have any other instructions for you.
It’s that easy! Let the berries and nihon-shu mixture sit in the refrigerator for at least half a day (a full day is best). The alcohol will take on the pigment of the berries and turn the color of cherry blossoms. This Japanese sangria is perfectly sweet and is a good option for those who aren’t used to drinking alcoholic beverages.
Otak-otak (Chinese: 鲤鱼包; pinyin: lǐyúbāo) is a cake made of fish meat and spices. It is widely known across Southeast Asia, where it is traditionally served fresh, wrapped inside a banana leaf, as well as in many Asian stores internationally - being sold as frozen food and even canned food.
Otak-otak is found in certain parts of Indonesia, Malaysia and Singapore. It is commonly known in Singapore as otah. Otak means brains in Indonesian and Malay, and the name of the dish is derived from the idea that the dish somewhat resembles brains, being grey, soft and almost squishy.
Otak-otak is made by mixing fish paste (usually mackerel) with a mixture of spices. In Indonesia, the mixture typically contains fish paste, shallots, garlic, scallions, egg, coconut milk, and sago flour or can be substituted for cassava starch. In Malaysia, it is usually a mixture between fish paste, chili peppers, garlic, shallots, turmeric, lemon grass and coconut milk. The mixture is then wrapped in a banana leaf that has been softened by steaming, then grilled or steamed.
Otak-otak is quite similar to Szczecin paprikas (Polish: Paprykarz szczeciński).
It can be eaten as a snack or with bread or rice as part of a meal.
Boring display at the supermarket?! Not here!
WAG of the Germany team took to the pitch to celebrate their World Cup win
Yak cheese is cheese made from yak's milk. It is popular in Himalayan regions like Nepal and Tibet.
The milk is heated and ripened in big copper vats, curdled, drained and molded into 10-12 pound wheels. The cheese is dry-cured in Tibetan red salt, aged, then wrapped in scarves and packed in bamboo baskets.
In Fujian province, you need balls of steel for this massage. Or maybe balls of fire?
A rope made from various herbs is placed on the patient's body and covered with plastic wrap. Then, two wet towels are placed over the wrap and the herbal coil. Alcohol is poured on the towels and then set ablaze.
The clinics offering this therapy should be staffed with trained professionals (obviously!), as fire safety and closely monitoring the patient is of the utmost importance.
Also, they should have a bucket of water on standby should things go awry.
The heat apparently creates a warm feeling for the patients and can supposedly help relieve stress and, according to one clinic, everything from depression and diarrhea to indigestion and infertility.
Apparently originating from Tibet, this is now a form of Chinese medicine. It's like moxibustion, which has been practiced throughout Asia for centuries, but more terrifying looking.
The Japanese pufferfish, or fugu, is one of the most poisonous foods in the world. Japanese chefs train for years to prepare the fish properly in order to remove the deadly tetrodotoxin, for which there is no known antidote. However, chefs aspire to leave just enough toxin in the fish to leave a tingling sensation in the mouth, whilst not enough to kill a person. An acquired taste for sure.
In Japanese, the lucky cat is called "maneki neko" (招き猫) or "beckoning cat." Japanese in origin, some Westerners think the cat is waving good-bye. However, it is making the Japanese gesture for "come here" and is beckoning customers to enter an establishment.
Gotokuji Temple (豪徳寺) in Tokyo is filled with maneki neko statues. As the Japan National Tourism Organization explains, the temple has an interesting origin story: During the Edo Period (1603 to 1867), a feudal lord was on his way home from falconry when he saw the temple's cat beckoning him to enter the temple.
Suddenly, there was a thunderstorm, which the lord avoided thanks to the cat. Thankful, the lord decided to rebuild the neglected temple. When the cat died, a temple for the animal was built on the grounds, and the animal was enshrined as a god called Shobyo Kannon. The Japanese Tourism Organization adds that visitors began offering Maneki Neko statues as a gesture of gratitude after their wishes became reality.
If you are interested in visiting the Gotokuji Temple, the Japanese Tourism Organization has directions to get there.