Yokoso! Japan - 通訳ガイド的日本再発見

海外から日本に来る外国人観光客の方々に、通訳ガイドの視点から、日本の良さを伝えたい…日頃見慣れた風景もあらためて見れば新鮮に映る、そんな視点で日本を再発見し、通訳ガイドの方もすぐ活用できるように、英語で紹介します。

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ホイサムジャイ

Author:ホイサムジャイ
放浪癖あり(笑)。好きなTV番組は「モヤモヤさまぁ~ず」「ちい散歩」「タモリ倶楽部」「ぶらり途中下車の旅」などなど。。。良く言えば「自由人」、悪く言えば「鉄砲玉」(←出たら戻って来んのかい!)

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上記の広告は1ヶ月以上更新のないブログに表示されています。
新しい記事を書く事で広告が消せます。

まだまだ続く「ハワイ編」(笑)
本日の最終目的地は、ハワイの中でも、あまり日本人が行きたがらない場所デス。

とりあえず、やってきたのは「アロハタワー」。

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・・・何か川越のブログ記事の回に出てきた、「時の鐘」にカブるものがありますね~^^

ホノルル港にあるこのアロハタワーは、1926年にオープンした歴史ある建造物だそうです。当時は空路でなく、全ての旅行客が船でハワイ諸島へ渡って来ており、80年以上の間、ホノルル港を行き交う人々や貨物を見守り続けているんです。

タワーの四角柱の塔の4側面それぞれには時計が付いていて、HelloとGood-byeの両方の意味をもつ「A-L-O-H-A」の文字が刻印されています。

で、この「アロハタワー」、エレベーターで上に登ることができるんですっ!
というわけで早速。。。

↑↑↑↑↑↑↑↑↑↑↑(上昇中・・・って、いつもこのパターンっすね・笑)

・・・到着。。。上からの見晴らしは、なかなか素敵です~(^o^)/

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んんんっ!? 右奥に見えるのは・・・「パール・ハーバー」!!!
ココからそんなに遠くない場所にあったんですねっ!
これは、行かねばっ!

・・・というわけで、「パール・ハーバー」に移動。
いきなり「象徴的なもの」に出くわしましたっ!(驚)

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戦艦「ミズーリ号」デス!

この「ミズーリ号」は、大日本帝国の降伏文書調印式が甲板上で行われたという歴史的な場所です。 ココで行われた降伏調印式は、23分間にわたって世界中に放送され、アメリカ合衆国・イギリス・フランス・オランダ・中華民国・カナダが調印して日本の降伏を受け入れる形になりました。

ちなみにこの船はその後、退役まで朝鮮戦争・湾岸戦争にも参加した、ある意味「歴史の証人」とも呼べる戦艦なんですね~・・・ただ、それだけ、見てきた悲しみの数も、多いんだと思います(T-T)

では、その辺も踏まえて、本日は「真珠湾(パール・ハーバー)攻撃」について。

The attack on Pearl Harbor (or Hawaii Operation, Operation Z, as it was called by the Japanese Imperial General Headquarters) was a surprise military strike conducted by the Japanese navy against the United States' naval base at Pearl Harbor, Hawaii, on the morning of Sunday, December 7, 1941 (Hawaiian time, December 8 by Japan Standard Time), later resulting in the United States becoming militarily involved in World War II. It was intended as a preventive action to keep the U.S. Pacific Fleet from influencing the war Japan was planning to wage in Southeast Asia against Britain, the Netherlands, and the United States. The attack consisted of two aerial attack waves totaling 353 aircraft, launched from six Japanese aircraft carriers.

The attack sank four U.S. Navy battleships (two of which were raised and returned to service late in the war) and damaged four more. The Japanese also sank or damaged three cruisers, three destroyers, and one minelayer, destroyed 188 aircraft, and caused personnel losses of 2,402 killed and 1,282 wounded. The power station, shipyard, maintenance, and fuel and torpedo storage facilities, as well as the submarine piers and headquarters building (also home of the intelligence section) were not hit. Japanese losses were minimal, at 29 aircraft and four midget submarines, with 65 servicemen killed or wounded.

The attack was a major engagement of World War II. It occurred before a formal declaration of war and before the last part of a 14-part message was delivered to the State Department in Washington, D.C. The Japanese Embassy in Washington had been instructed to deliver it immediately prior to the scheduled time of the attack in Hawaii. The attack, and especially the surprise nature of it, were both factors in changing U.S. public opinion from an isolationist position to support for direct participation in the war. Germany's prompt declaration of war, unforced by any treaty commitment to Japan, quickly brought the United States into the European Theater as well. Despite numerous historical precedents of unannounced military action, the lack of any formal declaration prior to the attack led President Franklin D. Roosevelt to proclaim "December 7th, 1941 — a date which will live in infamy".

・・・という感じでしょうか。

今となっては「触れたくない話題」なのかもしれませんが、通訳ガイドとしては、知っておくべきトピックの1つかと思います。。。

・・・そう、ハーバー(幅)広い知識が、欠かせませんから(笑)
スポンサーサイト

え~、ハワイ編が長くてすみません m(_ _)m
海外から客観的に日本を見ることで、比較文化論的なアプローチもできるかな~なんて思いまして^^

さて、本日は・・・

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先日のブログ記事「合格祈願もろもろ神頼みの回」(←何じゃそりゃ・笑)で、建物のみ登場いたしました。
実はココ、「ハワイ出雲大社」。
あの後数名の方に「あれ?ハワイ行ったんですか~?お土産は!?」と鋭くツッコまれたんです。

日本の出雲大社は、もはや通訳ガイドの方なら必須の場所ですが、ここハワイにも出雲大社があるんですね~w(゜o゜)w

では鳥居をくぐってと。。。

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おおぉっ!なかなか立派じゃぁないですか~^^

さてこの「ハワイ出雲大社」の由来ですが・・・初めて日本からハワイへの移民が始まったのが1868年。1885年にはハワイ王国からの依頼でハワイ政府と日本政府との間に条約が結ばれ、日本からハワイへ移民が送り出されることになりました。この政府間の条約によってハワイに働きに行った日本人移民の人たちを「官約移民」と言ったそうです。

で、出稼ぎで訪れていた人たちの中から、定住する人が増え、1906年の夏に、大国主命を祀るハワイ出雲大社がホノルルに建立されました。島根県の出雲大社の分社として、広島県出身の宮王勝良さんが初代の宮司となり、翌年の1907年に社殿ができると、日本の文化や信仰を続けられる場所として、多くの日系移民の人たちの心の拠り所となったそうです。

しかしながら、第2次世界大戦により宗教法人活動の停止、法人財産の没収、神職の身柄を拘束されるなど、活動を停止されたまま終戦を迎えることになり、終戦後、収容所生活を送っていた2代目宮王重丸宮司さんにより、神社財産返還提訴が行われ勝訴、1968年12月に現在の社殿が移築再建されました。

2006年には「鎮座100周年祭」が賑々しく奉祝され、今もハワイに住む日系人の人たちをはじめ、多くのローカルの人たちと共に、初詣、祭典、年中行事などの活動が毎年行われています。

・・・おや?このままではいつものトーンと違いますね(笑)
では、ネタばらしとまいりましょう!

実はこの「ハワイ出雲大社」、一部マニアの間では大変有名な場所でございます。
それは、「モヤモヤさまぁ~ず2」!

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ハワイの大ファンのさまぁ~ずのお2人が、自分のバラエティ番組の中で、たまに「海外編」を行うんですが、ハワイの回では必ず登場する「名所」なんです\(^o^)/
ある意味、私にとっては「聖地」ですねっ(笑)

で、ハワイ出雲大社さんもちゃっかり便乗していますっ!

hawaii48_izumo3.jpg

・・・ビミョーに俗っぽい。。。(T-T)

そんなわけで、本日は当然「出雲大社」デス。

Izumo-taisha is one of the most ancient and important Shinto shrines in Japan. No record gives the date of establishment. Located in Izumo, Shimane Prefecture, it is home to two major festivals. It is dedicated to the god Ookuninushi (Ookuninushi-no-mikoto), famous as the Shinto deity of marriage.

According to the two oldest chronicles of Japan, the Kojiki and Nihon Shoki, when Ninigi-no-Mikoto, grandson of the Sun Goddess Amaterasu, descended from the heavens, the god Ookuninushi granted his country to Ninigi-no-Mikoto. Amaterasu was much pleased by this action and she presented Izumo-taisha to Ookuninushi.

At one time, the Japanese islands were controlled from Izumo, according to Shinto myths. Izumo, known as the realm of gods or the land of myths, is Izumo-taisha's province. Its main structure was originally constructed to glorify the great achievement of Ookuninushi, considered the creator of Japan. Ookuninushi was devoted to the building of the nation, in which he shared many joys and sorrows with the ancestors of the land. In addition to being the savior, Ookuninushi is considered the guardian god and god of happiness, as well as the god who establishes good relationships.

According to the Nihon Shoki, the sun goddess Amaterasu said, "From now on, my descendants shall administer the affairs of state. You shall cast a spell of establishing good relationship over people to lead them a happy life. I will build your residence with colossal columns and thick and broad planks in the same architectural style as mine and name it Amenohisu-no-miya." The other gods were gathered and ordered by Amaterasu to build the grand palace at the foot of Mt. Uga.

There is no knowledge of exactly when Izumo-taisha was built, but a record compiled around 950 (Heian period) describes the shrine as the highest building, reaching approximately 48 meters, which exceeds in height the 45 meter-tall temple that enshrined the Great Image of Buddha, Toudai-ji. This was due to early Shinto cosmology, when the people believed the gods (kami) were above the human world and belonged to the most extraordinary and majestic parts of nature. Therefore, Izumo-taisha could have been an attempt to create a place for the kami that would be above humans.

According to Kojiki, the legendary stories of old Japan, and Nihon Shoki, the chronicles of old Japan, Izumo-taisha was considered the largest wooden structure in Japan when it was originally constructed. Before being known as Izumo Ooyashiro or Izumo-taisha, the shrine was known as Okami-no-miya in Izumo, Itsukashinokami-no-miya, Kizuki-no-Oyashiro, Kizuki-no-miya, or Iwakumanoso-no-miya.

During the Kamakura era, around 1200, the main structure was reduced in size. Then in 1744, the shrine was reconstructed to the present size of 24 meters high and 11 meters square at its base.

In the 18th and 19th centuries, as travel became more common in Japan, the shrine became a central place of pilgrimage.

Since the shrine spirit was settled in the inner shrine in 1744, it has been relocated three times for renovation of the inner shrine, using a traditional ceremony. The relocations took place in 1809, 1881, and 1953.

From 1871 through 1946, the Izumo-taisha was officially designated one of the Kanpei-taisha (官幣大社), meaning that it stood in the first rank of government supported shrines.

In April 2008, the spirit was moved to temporary housing in the front shrine of Izumo-taisha in preparation for the Heisei-era renovations. Izumo-taisha's inner shrine was opened to the public for the first time in 60 years in the summer of 2008.

・・・と、こんな感じでしょうか。

本家「出雲大社」は、縁結びの神様として特に有名ですが、この「ハワイ出雲大社」も同様のご利益があるそうですね~。

ぜひ、ご夫婦や恋人同士で行ってみてください。。。もちろん募集中の方なら、なおさらです。
そして、パートナーが見つかったら、あるいはそばにいるパートナーに、こう想いを伝えましょう!

・・・いづも(出雲)一緒にいてほしい(*^o^*) (←こんなダジャレもいいでしょ?・笑)

さて、やっとワイキキに戻ってきたかと思えば・・・
その足ですぐに名跡エリアへ。。。(←ホント、アクティブっすね^^)

やってきたのは、ハワイ市庁舎。

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おおぉっ、立派ですね~。風格がありますっ!
・・・上の方の円盤(笑)は何でしょかね?

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1959年ハワイ州誕生。。。ってことは、今年はちょうど、50周年なんですねっ w(゜0゜)w
こりゃまた、何てタイミングのいい!

ふと見ると、議員さんらしき人たちがどんどん入っていきますね~

hawaii41_state_capital3.jpg

・・・え?この先はダメ?そりゃそうですよね(T-T)
仕方ありません。では昔の執務所(?)に行くとしましょう!

というわけで、ハワイ王朝のあった「イオラニ宮殿」です。
まずは紋章のかかった門をくぐります^^

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カッコいいっす(嬉)
・・・おおぉっ、見えてきましたっ!

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あいにく中の見学はできませんでした(予約制だそうです)が、やっぱり風格を感じますね~(^o^)/

・・・おや、道をはさんだ向こう側には、何となく知ってるあの方の像が!

hawaii44_kamehameha1.jpg

「かめはめ波」(←ドラゴンボールかっ!)・・・もとい、「カメハメハ大王」さんです^^
こりゃどーも、はじめまして m(_ _)m

hawaii45_kamehameha2.jpg

・・・と、ココでワンポイント。
実はこの「カメハメハ像」、ご本人ではないそうで。。。(←上野の回のブログ記事で、西郷さんの銅像をいじって以来ですが・・・またかいっ!)

ご本人はお顔に自信がなかったそうで、銅像を作ることになった際、イケメンの甥っ子をモデルに作らせたそうです(笑)

・・・え~、ちょっとこの空気を変えましょ!

さて、このハワイに、王朝時代の女王が創作した有名な「お土産」があるんです。
何だかご存知でしょうか?

それは、「ハワイアン・ジュエリー」。

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ハワイアンジュエリーの歴史の始まりは、1887年に女王リリウオカラニさん(ハワイ王朝最後の女王)がイギリスを訪問した際、ヴィクトリア女王さんからの贈り物としてゴールドに黒のエナメルで名前が彫られたブレスレットを頂きました。

この美しさに魅了されたリリウオカラニさんは、ハワイに戻った後、職人を集め同じ趣向のジュエリーの創作を命じたそうです。そしてこの職人達は、イギリスからのプレゼントのブレスレットの原型を保ちつつ、ハワイ独自の文様を刻み込むなど、独自に発展させていきました。

その後、リリオウカラニさんは、お世話になった方に「アロハオエ」(あなたに愛を送ります)と掘り込まれたバングルを贈りました。ちなみに送られた方は学校の校長先生だったのです。この一件以来、ジュエリーに文字を入れるというハワイアンジュエリーが生徒たちから世間へと広まったと言われています。

現在でもハワイアンジュエリーは「代々受け継がれるもの」として親から子へ引き継がれ、大切な方への贈り物として多くの人々に愛されています。また、ハワイの人は必ずと言っていいほどハワイアンジュエリーを身に着けているそうなんです。

ではこのあたりで、いつものやつを。
本日はこのハワイアンジュエリーにも用いられ、日本でも専門の職人さんがいる技術「彫金」(Chasing / Metal Engraving)と「打ち出し」(Bossing / Repoussé) について。

Repoussé or repoussage is a metalworking technique in which a malleable metal is ornamented or shaped by hammering from the reverse side. There are few techniques that offer such diversity of expression while still being relatively economical. Chasing is the opposite technique to repoussé, and the two are used in conjunction to create a finished piece. It is also known as embossing.

While repoussé is used to work on the reverse of the metal to form a raised design on the front, chasing is used to refine the design on the front of the work by sinking the metal. The term chasing is derived from the noun "chase", which refers to a groove, furrow, channel or indentation. The adjectival form is "chased work".

The techniques of repoussé and chasing utilise the plasticity of metal, forming shapes by degrees. There is no loss of metal in the process, as it is stretched locally and the surface remains continuous. The process is relatively slow, but a maximum of form is achieved, with one continuous surface of sheet metal of essentially the same thickness. Direct contact of the tools used is usually visible in the result, a condition not always apparent in other techniques, where all evidence of the working method is eliminated.

・・・と、こんな感じですね。

それにしても「彫金師」の方々の技術って、スゴイですね~。
一流の職人さんになると、稼ぎも相当になるそうです。

気になったので、聞いてみましょ^^
「そんなに稼いだお金は、どうするんですか?」

「ええ、とりあえず、貯金(彫金)します。。。」(笑)

え~、しばらくご無沙汰しておりました m(_ _)m
本日よりまた、ブログ再開でございますぅ!

やってきたのは、オアフ島一の絶景「ダイヤモンド・ヘッド」。
ココから見下ろすワイキキ・ビーチの景色もまた、格別でございます。

・・・で、まずはダイヤモンド・ヘッドの外観から^^

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何しろ、出発が朝早いのなんのって。。。ね、眠いっすzzZ
あぁ。。。あの尖がったトコに登るんですね(T-T)

まあ、途中まではバスで行けるので・・・・





で、「ダイヤモンド・ヘッド登頂口」からは、当然、歩きデス(`з')。

どうにか、頂上に到着。。。すると!

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おおぉぉっつ!絶景ですぅ \(^0^)/

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空の「青」と、海の「碧」のコントラストが、素晴らしいっスね~。

で、このダイヤモンド・ヘッド、火山の噴火によってできたクレーターだそうです。
その形から、かつてはハワイの人々に「カツオの額」とも「マグロの眉」(←イヤやこんな名前っ!・笑)とも呼ばれていたんですが、19世紀前半、イギリス人の船員さんが山肌に方解石という鉱石(ちょっと水晶みたいにキラキラしている)の結晶を見つけ、それをダイヤモンドと勘違いしたところから、現在の名前になったそうなんです・・・よかったね~^^

さてそろそろ、いつものヤツを。
本日はオアフ島の象徴である「ダイヤモンド・ヘッド」に敬意を表して、日本の象徴「富士山」でまいります!

Mount Fuji is the highest mountain in Japan at 3,776 m (12,388 ft). Along with Mount Tate and Mount Haku, it is one of Japan's "Three Holy Mountains" (三霊山 Sanreizan). An active volcano that last erupted in 1707–08, Mount Fuji straddles the boundary of Shizuoka and Yamanashi prefectures just west of Tokyo, from which it can be seen on a clear day. It is located near the Pacific coast of central Honshuu. Three small cities surround it: Gotemba (south), Fujiyoshida (north) and Fujinomiya (southwest). Mount Fuji's exceptionally symmetrical cone is a well-known symbol of Japan and it is frequently depicted in art and photographs, as well as visited by sightseers and climbers.

・・・と、こんな感じでしょうか。

では続きまして、外国の方によく聞かれる「富士登山の方法」についても、いってみましょう。

The most popular period for people to hike up Mt. Fuji is from 1 July to 27 August, while huts and other facilities are operating. Buses to the fifth station start running on 1 July. Some climb the mountain at night in order to be in a position at or near the summit when the sun rises.

There are four major routes from the fifth station to the summit with an additional four routes from the foot of the mountain. The major routes from the fifth station are (clockwise) the Kawaguchiko, Subashiri, Gotemba, and Fujinomiya routes. The routes from the foot of the mountain are the Shojiko, Yoshida, Suyama, and Murayama routes. The stations on different routes are at different elevations. The highest fifth station is located at Fujinomiya, followed by Kawaguchi, Subashiri, and Gotemba.

Even though it is only the second highest fifth stations, the Kawaguchiko route is the most popular route because of its large parking area and many large mountain huts where a climber can rest or stay. During the summer season, most Mount Fuji climbing tour buses arrive there. The next popular is the Fujinomiya route which has the highest fifth station, followed by Subashiri and Gotemba.

Even though most climbers do not climb the Subashiri and Gotemba routes, many descend these because of their ash-covered paths. From the seventh station to near the fifth station, one could run down these ash-covered paths in approximately 30 minutes. Besides these routes, there are tractor routes along the climbing routes. These tractor routes are used to bring food and other materials to huts on the mountain. Because the tractors usually take up most of the width of these path and they tend to push large rocks from the side of the path, the tractor paths are off-limits to the climbers on sections that are not merged with the climbing or descending paths. Nevertheless, one can sometimes see people riding mountain bikes along the tractor routes down from the summit. This is particularly risky, as it becomes difficult to control speed and may send some rocks rolling along the side of the path, which may hit other people.

The four routes from the foot of the mountain offer historical sites. The Murayama is the oldest Mount Fuji route and the Yoshida route still has many old shrines, teahouses, and huts along its path. These routes are gaining popularity recently and are being restored, but climbing from the foot of the mountain is still relatively uncommon. Also, bears have been sighted along the Yoshida route.

An estimated 200,000 people climb Mount Fuji every year, 30% of whom are foreigners. The ascent from the new fifth station can take anywhere between three and eight hours while the descent can take from two to five hours. The hike from the foot of the mountain is divided into 10 stations, and there are paved roads up to the fifth station, which is about 2,300 meters above sea level. Huts at and above the fifth stations are usually manned during the climbing season, but huts below fifth stations are not usually manned for climbers. The number of open huts on routes are proportional to the number of climbers - Kawaguchiko has the most while Gotemba has the least. The huts along the Gotemba route also tend to start later and close earlier than those at the Kawaguchiko route. Also, because Mount Fuji is designated as a national park, it is illegal to tent above the fifth station.

There are eight peaks around the crater at the summit. The highest point in Japan is where the Mount Fuji Radar System used to be. Climbers are able to visit each of these peaks.

The most popular period for people to hike up Mt. Fuji is from 1 July to 27 August, while huts and other facilities are operating. Buses to the fifth station start running on 1 July. Some climb the mountain at night in order to be in a position at or near the summit when the sun rises.

There are four major routes from the fifth station to the summit with an additional four routes from the foot of the mountain. The major routes from the fifth station are (clockwise) the Kawaguchiko, Subashiri, Gotemba, and Fujinomiya routes. The routes from the foot of the mountain are the Shojiko, Yoshida, Suyama, and Murayama routes. The stations on different routes are at different elevations. The highest fifth station is located at Fujinomiya, followed by Kawaguchi, Subashiri, and Gotemba.

Even though it is only the second highest fifth stations, the Kawaguchiko route is the most popular route because of its large parking area and many large mountain huts where a climber can rest or stay. During the summer season, most Mount Fuji climbing tour buses arrive there. The next popular is the Fujinomiya route which has the highest fifth station, followed by Subashiri and Gotemba.

Even though most climbers do not climb the Subashiri and Gotemba routes, many descend these because of their ash-covered paths. From the seventh station to near the fifth station, one could run down these ash-covered paths in approximately 30 minutes. Besides these routes, there are tractor routes along the climbing routes. These tractor routes are used to bring food and other materials to huts on the mountain. Because the tractors usually take up most of the width of these path and they tend to push large rocks from the side of the path, the tractor paths are off-limits to the climbers on sections that are not merged with the climbing or descending paths. Nevertheless, one can sometimes see people riding mountain bikes along the tractor routes down from the summit. This is particularly risky, as it becomes difficult to control speed and may send some rocks rolling along the side of the path, which may hit other people.

The four routes from the foot of the mountain offer historical sites. The Murayama is the oldest Mount Fuji route and the Yoshida route still has many old shrines, teahouses, and huts along its path. These routes are gaining popularity recently and are being restored, but climbing from the foot of the mountain is still relatively uncommon. Also, bears have been sighted along the Yoshida route.

An estimated 200,000 people climb Mount Fuji every year, 30% of whom are foreigners. The ascent from the new fifth station can take anywhere between three and eight hours while the descent can take from two to five hours. The hike from the foot of the mountain is divided into 10 stations, and there are paved roads up to the fifth station, which is about 2,300 meters above sea level. Huts at and above the fifth stations are usually manned during the climbing season, but huts below fifth stations are not usually manned for climbers. The number of open huts on routes are proportional to the number of climbers - Kawaguchiko has the most while Gotemba has the least. The huts along the Gotemba route also tend to start later and close earlier than those at the Kawaguchiko route. Also, because Mount Fuji is designated as a national park, it is illegal to tent above the fifth station.

There are eight peaks around the crater at the summit. The highest point in Japan is where the Mount Fuji Radar System used to be. Climbers are able to visit each of these peaks.

・・・という感じですね。

そう、ダイヤモンド・ヘッドも富士山の噴火口も、共に火山の噴火によってできた「クレーター」(Crater)という表現で、通訳ガイドさんたちは説明をしていらっしゃいます。。。

・・・で、お客様に確認作業。
「こんな説明で、わかってクレーター?」(笑)

日本はすでに、秋の気配が漂っていますが、ここハワイはといえば「常夏」!
本日はノスタルジー(←ちなみに私はノスタル爺・・・って、コレも以前のブログ記事のオチで使っとるやん!・笑)を感じるハワイを紹介してみたいと思います。

やってきたのは、「ハレイワ・タウン」。
ノースショアに集うサーファー達が愛する、古き良き町並みが残っているんです^^

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・・・イイですね~(嬉)。50's や 60's の香りがイッパイしますぅ!

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この辺はTシャツとかグッズが、ワイキキビーチあたりのお店と比べても、1~2割安く買えるんですっ!では早速「North Shore」のロゴ入りのものを探しましょ^^

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で、結構アートなものも多いんですっ w(゜o゜)w

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いいっスね~。
民家も何となくステキですぅ。。。

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さて、買い物が済んだところで、ココの名物「Shaved Ice」を^^
有名店の「マツモト」さんはかなり混み合っていたので、「アオキ」さんにしましょう!

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ハワイのカキ氷は、日本のとはちょっと感じが違います。
・・・百聞は一見にしかず、といいますので、コチラをどうぞ。

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・・・そう、虹色のシロップがけなんですっ!
原理は簡単で、ストロベリーシロップの赤にブルーハワイシロップの青を重ねて「紫」を作ったり、青+黄(パイナップルシロップ)で「緑」などなど。。。

そもそも、ハワイ州は別名「Rainbow State」と呼ばれていますので、この色合いがホントに似合いますねっ!

では、食している間に、いつものやつを。
本日はもちろん、平成21年の通訳案内士国家試験にも出題された「カキ氷」(Shaved Ice)です^^

Kakigori is a Japanese dessert made from shaved ice flavored with syrup.
Ancient Japanese literature from the Heian period (794 to 1185) talks about snow cones made by hand with a ice carving device. The first mechanical snow cone-making machine in Japan was patented by Mr. Murakami in 1887.

Popular flavors include: strawberry, cherry, lemon, green tea, grape, melon, "blue-Hawaii" sweet plum, and colorless syrup. Some shops provide colorful varieties by using two or more different syrups. To sweeten Kakigori, condensed milk is often poured on top of it. It is nearly identical to a snow cone but can have a slightly rougher consistency and a spoon is almost always used. The traditional way of making kakigori involves using a hand cranked machine to spin a block of ice over an ice shaving blade. However, electric ice shavers are most often used, though street vendors can still be seen hand-shaving ice blocks in the summer.

In addition to the streets, kakigori is also sold in festivals, convenience stores, coffee shops, and restaurants. During the hot summer months, kakigori is sold virtually everywhere in Japan. Some coffee shops serve it with ice cream and sweet bean paste. Convenience stores may also sell it already flavored and packaged similar to ice cream.

・・・と、こんな感じでしょうか。

ちなみに東南アジアの国々では、ご存知の通り、色んなバリエーションが存在します。
ではそのあたりも説明してみましょうね^^

In other countries in East Asia, similar varieties can be seen.

Halo halo
Filipino shaved ice topped with sweetened beans, nata de coco and ice cream. "Halo-Halo" literally means "mix-mix" in the Tagalog language. Some shops in Japan also sell these sweets.

Bingsu
Korean shaved ice. The most popular kind is patbingsu. It is topped with sweetened red beans, canned fruits, and soybean powder. Many other varieties can be found throughout the country.

Baobing(刨冰) in Mandarin Pinyin or Chhoah-peng(剉冰) in Taiwanese POJ
Taiwanese shaved ice. There are many varieties in Taiwan. Some of them are topped with fresh fruits, fruits syrup and condensed milk. Some of them are topped with sweetened beans, glutinous rice balls and brown sugar syrup, while others will even use seafood. Some vendors use milk ice to make finer shaved ice, and some vendors may sometimes use a hand blade to shave block ice in order to produce rough crushed ice.

Ice kacang
Malaysia and Singapore Shaved ice topped with sweetened syrup of various colours and flavours, condensed and evaporated milk, and sometimes also durian pulp or vanilla ice cream. Beneath the ice sweetened red beans, canned fruit, attap seeds and grass jelly are usually added. Electric ice shavers are often used; though some vendors may use a hand blade to shave the ice in order to produce a rough texture. A variation of this would be Cendol which is shaved ice with sweet green coloured glutinous rice noodles drizzled with palm sugar it is usually accompanied with kidney beans and canned sweetcorn.

Nam Kang Sai
Thai Shaved Ice. In Thailand, this kind of cold dessert is very popular as well. The differences from other countries' shaved ice is that in the Thai version the toppings (mixings) are in the bottom and the shaved ice is on top. There are between 20-30 varieties of mixings that can be mixed in. Among them are young coconut that have been soaked in coconut milk, black sticky rice, chestnuts,sweetened taro, red beans, sarim (thin strands of cooked flour that is very chewy and slippery) and many more.

という感じですね。

・・・いやいや、しかしまぁ、この「ハレイワ」の天気が良くて、助かりました。
カキ氷が冷たいので、暑い日でよかったです。。。

やっぱり、晴れ、い~わ(笑)


お楽しみ頂いております「ハワイで見つけた日本」編。
次回の更新は連休明けになります m(_ _)m
皆様のコメントもお待ちしておりますので、ぜひぜひ、メッセージを残してくださいねっ!

風光明媚なビーチと、海亀さんに別れを告げて、次の町へ。。。

・・・と、突然の屋台発見!w(゜o゜)w

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え?エビちゃん!!!(某モデルさんではありません。。。念のため)

そう、ココは以前、横浜・大桟橋のハワイアンフェスティバルの回で食べていた「ガーリックシュリンプ」が食べられる屋台なのデス。お店の名前は「Mackays」だそうで・・・

私はエビが大好物のため、当然、いただきます(笑)

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んんんっ、ウマっ!(嬉)

この「ガーリックシュリンプ」は、ここオアフ島北部・ノースショア界隈で有名な食べ物でございます。カリッと殻ごと炒めたエビに、ガーリックバターの風味をプラスした、超美味メシなんです!

お店の方に聞いたら、結構日本人の方がいらっしゃるようで・・・そういえば日本人のエビ消費量はかなりのもんだそうですね~。ただ、1996年までは世界一だったのが、97年以降はアメリカにその座を奪われてしまいました。

アメリカの消費量が伸びた理由として、1つは10数年前と比べると半値以下になった価格低下、もう一つは肉を避け、魚介類を摂食するようになった健康志向が挙げられます。

一方、日本はというと、核家族化が進んだため、油調理が半減、このためエビの天ぷらやエビフリャ~(←どーしてここで急に名古屋弁!?・笑)といった、従来愛されていたエビ料理が消費されなくなったそうです。。。エビ好きの私にとっては、大変悲しいニュースで(T-T)

では、本日はこの「天ぷら」について。

Tempura is deep fried vegetable or seafood, which is commonly eaten in Japan. Tempura was introduced to Japan in the mid-sixteenth century by early Portuguese missionaries and traders. Tokugawa Ieyasu, founder and first shogun of the Tokugawa shogunate of Japan, reportedly loved tempura so much that he died after eating too much of it.

で、続いては今までにないパターンを。
「エビの天ぷらの作り方」を英語で説明してみましょう。

1) Remove heads and shells from shrimps without removing tails. Devein the shrimps. Make two or three incisions in the stomach sides of the shrimps.

2) Lightly press the back of shrimps by fingers.

3) Using a knife, remove the dirt from the tails of shrimps.

4) Dry shrimps on paper towels.

5) Mix eggs and ice water in a bowl. Add flour in the egg mixture.

6) Lightly mix the batter.

7) Flour shrimps before frying.

8) Heat vegetable oil to 340F degree in a deep pan.

*To check the temperature of the oil, drop a little tempura batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it's about 360 F degree. If the batter goes halfway to the bottom and comes up, it's about 340F degree.

9) Pick the tail of shrimp and dip shrimp in the tempura batter. Immediately fry the shrimp until crisp.

10) Serve tempura shrimp right away with tempura dipping sauce or salt. Tempura is best served hot.

・・・という感じでしょうか。

ちなみに、何故この「Mackays」さんで食べたかというと、地元のインバウンドの業者さん曰く、

「ガーリックシュリンプを食べに来る日本人が増えて、同業他社がいっぱい出来たが、その殆どは地元 “カフク” 産のエビを使わず、仕入れ値の安い “コナ” 周辺のエビを使っている。ただし、ジモティ(地元民)に言わせると、食感が全然違うので(←カフク産のエビは殻がやや薄手のため、よりカリッとした仕上がりになるとのこと)、カフク産にこだわっているこの店がいいんだよ~」

・・・だそうです。。。

いや、しかし、ホントにウマイっ!
カフクのエビで、シフク(至福)のひととき・・・(←こっちもウマイ?・笑)

え~本日は、オアフ島北部。
私がこの島で最も気に入った場所、「サンセット・ビーチ」です^^

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あいにく、ピーカンの青空というわけにはいきませんでしたが、とにかく人が少なく、穏やかなビーチです。。。ただこのあたりはサーファー達のメッカでもあり、秋から冬にかけて波が高くなってくると、世界中からサーファーが押し寄せ、また年に一度の国際大会もこのあたりで開催されるそうです。

で、普段のココは、穏やかな海と、美しい夕焼けが見られる素敵な場所なんですね~(^-^)b

・・・そうそう、ココは「海亀」の生息地でもあります。

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こうやってお話していると・・・「チャポン、チャポン」???
振り向いて驚いたのが、海亀さんが波にゆられながら、気持ち良さそうに手足のひれを海に出し入れし泳いでいる音でしたっ!\(゜o゜)\
(思わず見とれているうちに、シャッターチャンスを逃してしまった私。。。)

・・・いやいや、すごかったっすね~^^
まさか本物の海亀さんに出会えるとは思いませんでしたっ!

で、皆様にはその代わりに。。。
右下の岩にご注目ください↓
hawaii23_sunset_beach4.jpg

・・・何となく海亀さんの形に見えませんかっ!?(嬉)

海亀さんは、ハワイでは「ホヌ」と呼ばれます。海からの守り神であるホヌは、自らの身を挺してハワイの人たちを災いから守ってくれると伝えられています・・・とても神聖で、大切に思われているんですね~^^

そう、ハワイの象徴である動物といえば「海亀」さんですが、日本だとやっぱり「朱鷺」(とき)ですよね~。
学名も「ニッポニア・ニッポン」と・・・バリバリの日本ですもんねっ!

ではココで、いつものやつにいきましょう。
本日はその「朱鷺(とき)の保護活動」について。

The Crested Ibis (Nipponia nippon), also known as the Japanese Crested Ibis or Toki (variously written in kanji as 朱鷺, 鴇, 鵇 or 鴾), is a large (up to 78.5 cm long), white-plumaged ibis of pine forests. Its head is partially bare, showing red skin, and it has a dense crest of white plumes on the nape. This species is the only member of the genus Nipponia.

Their habitat is usually mainlands and wetlands. They make their nests at the tops of trees on hills usually overlooking their habitat. Crested Ibises usually eat frogs, small fishes, and small animals.

At one time, the Crested Ibis was widespread in Japan, China, Korea, Taiwan and Russia. It has now disappeared from most of its former range. The last wild Japanese Crested Ibis died in October 2003, while the remaining wild population can be found only in Shaanxi province of China. This is not the first time this has happened, though. They were thought to be extinct through the 1960s and 1970s, until 1981 when seven ibises were found in Shaanxi, China.

Extensive captive breeding programs have been developed by Japan and China to conserve the species. They were put on the State Protection List in China, which also spread throughout most of Asia. Also, for the past 23 years, China has bred and protected the species. In 2002, there was a total of 130 colonies in China. Northwest Shaanxi province's research center has a history of 26 Crested Ibis fledglings including artificial, and natural incubation. On July 31, 2002, five out of seven Japanese Crested Ibis chicks hatched at an incubation center in northwest Shaanxi province. This was one of the latest records and highest record ever recorded of chicks that hatched. The parents of the chicks were chosen from 60 ibis pairs raised in that research center.

Due to ongoing habitat loss, small population size, limited range, winter starvation and persecution in last century brought this endangered species to the brink of extinction. The Crested Ibis has been listed in Appendix I of CITES.

On September 25, 2008, the Sado Japanese Crested Ibis Preservation Center released 10 of the birds as part of its Crested Ibis restoration program, which aims to introduce 60 ibises into the wild by 2015. This marks the first time the rare bird has returned to the Japanese wild since 1981.

・・・と、こんな感じでしょうか。

しかしまぁ、ココの砂は裸足で歩いていて、ホント、気持ちいいですね~^^
このサンセット・ビーチでなら、ぜひビーチバレーとかで、気持ちいい汗を流してみたいっス。。。

え、何回戦くらいやりますかって?・・・そりゃあ、もちろん、3セットで(笑)

まだまだネタが満載の「ハワイ編」。
本日からワイキキビーチよりちょっと遠出デス^^

やってきたのは、「ドール・プランテーション」。
そう、パイナップルの缶詰で日本でも有名な(←どういう偏見っ??・笑)、「Dole」さんの農場(?)です。

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ココ「ドール・プランテーション」は、創業者ジェームス・ドールさんがこの地に農園を設立したことを記念して誕生したパイナップル・テーマパークなんです。

では、中へと。。。んんんっ・・・甘いパイナップルの香りでいっぱいですね~(^-^)/
あ!パイナップルのソフトクリームもありますねっ!
では、1ついただきます!

せっかくなので、外で景色でも見ながら食べましょうかね~・・・と!

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お・・・お・・・お・・・き、汽車ポッポ~!(←子供かっ!・笑)
え?パイナップル農園行き?・・・乗りますっ!(嬉)

・・・というわけで、園内を散策。。。

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さてココで突然ですが、皆さんに問題。
パイナップルはどういう風に実がなるのでしょう?

・・・正解は、コチラ↓
hawaii18_dole3.jpg

で、もう少し手前の状態もあります^^
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・・・なるほど。花が咲いた後、その下の部分がプクッと膨れてくるんですねっ!

私は結構パイン缶が好きなんですが、日本に帰ったらココを思い出しながら食すると、また美味しさもひとしおになりそうですねっ¥(^0^)◎

そうそう、その「缶詰」・・・ちなみに、日本で初めての缶詰って、何だかご存知ですか?(←今日はクイズが多いっすね~^^)

日本では1871年(明治4年)に、長崎で松田雅典という人がフランス人の指導で、いわしの油漬缶詰を作ったのが始まりとされています。で、明治7年には本格的に缶詰の研究がはじまり、その3年後の明治10年には日本で初めての缶詰工場ができたそうです。

で、そもそもこの「缶詰」ですが、その技術発展は戦争と深く関係しています。

ではこのへんで、いつものやつを。
本日は「戦争が牽引した缶詰の発展」について。

During the first years of the Napoleonic Wars, the notable French newspaper Le Monde, prompted by the government, offered a hefty cash award of 12,000 francs to any inventor who could devise a cheap and effective method of preserving large amounts of food. The larger armies of the period required increased, regular supplies of quality food. Limited food availability was among the factors limiting military campaigns to the summer and fall months. In 1809, a French confectioner and brewer, Nicolas Appert, observed that food cooked inside a jar did not spoil unless the seals leaked, and developed a method of sealing food in glass jars. The reason for lack of spoilage was unknown at the time, since it would be another 50 years before Louis Pasteur demonstrated the role of microbes in food spoilage. However, glass containers presented challenges for transportation.

Glass jars were largely replaced in commercial canneries with cylindrical tin or wrought-iron canisters (later shortened to "cans") following the work of Peter Durand (1810). Cans are cheaper and quicker to make, and much less fragile than glass jars. Glass jars have remained popular for some high-value products and in home canning. Tin-openers were not invented for another thirty years — at first, soldiers had to cut the cans open with bayonets or smash them open with rocks. The French Army began experimenting with issuing tinned foods to its soldiers, but the slow process of tinning foods and the even slower development and transport stages prevented the army from shipping large amounts across the French Empire, and the war ended before the process was perfected. Unfortunately for Appert, the factory which he had built with his prize money was razed in 1814 by Allied soldiers invading France.

で、第一次世界大戦の時には、完全に「兵士にエネルギーの出る食料を、できるだけ多く携帯し、供給するため」という目的になってしまいます(T-T)

Demand for tinned food skyrocketed during World War I, as military commanders sought vast quantities of cheap, high-calorie food to feed their millions of soldiers, which could be transported safely, survive trench conditions, and not spoil in transport. Throughout the war, soldiers generally subsisted on low-quality tinned foodstuffs, such as the British "Bully Beef" (cheap corned beef), pork and beans and Maconochies Irish Stew, but by 1916 widespread boredom with cheap tinned food amongst soldiers resulted in militaries purchasing better-quality food to improve morale, and the complete meals in a tin began to appear. In 1917 the French Army began issuing tinned French cuisine, such as coq au vin, whilst the Italian Army experimented with tinned ravioli and spaghetti bolognese. Shortages of tinned food in the British Army in 1917 led to the government issuing cigarettes and amphetamines to soldiers to suppress their appetites. After the war, companies that had supplied military tinned food improved the quality of their goods for civilian sale.

・・・まあでも、今は我々、缶詰の恩恵にあずかっているわけですから、良しとしましょう。

さて、話を元に戻してと。。。

この「Dole」という会社の創業者、1877年米国マサチューセッツ州生まれのジェームズ・ドールさんは、従兄のサンフォード・ドールさんが大統領を務めていたハワイ共和国(当時)に移住しようと考えました。

で、ジェームズ・ドールさんはオアフ島の中央部の平野に農園を開き、1901年に「ハワイアン・パイナップル・カンパニー社」を創業したそうです。彼はホノルル港近くに工場を建設し、最新鋭の農業機械購入やラナイ島・マウイ島での農園開設で「パイナップル王」と呼ばれるまでになりました。

この「ドール」という名称、実は近年まではブランド名でしたが、1991年に現在の「ドール・フード・カンパニー」という社名になったばかりなんです。

昔は、いちいち手作業で大変だったでしょうね~。
でも今は農業機械が発達したおかげで、随分楽になったんじゃないですか?

そうそう、これで仕事も、はかどーる(笑)

立て続けにお送りしている「ハワイ編」。
続きましては、ハワイでも、日本人観光客だけが唯一、観光する場所へ。

やってきたのは「モアナルア・ガーデン」。。。
いきなりですが、こちらをご覧くださいまし m(_ _)m

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・・・もう、お分かりですねっ!^^
日本人なら殆どの方が知っている「♪この~木なんの木、気になる(気になる)木~」の、アレです。
こんなところにあったんですねぇ \(^0^)/

おぉっつ、確かに「日立」さんのプレートがっ(嬉)

hawaii13_moanalua_gardens.jpg

ちなみに、この木ですが、「モンキーポッド(MONKEY POD)」という名前だそうです。で、現地アメリカでは「アメリカネム」または「サマンの木」と呼ばれています。

このモンキーポッドは、中南米を原産とする豆科の植物で、広く亜熱帯の各地に分布しています。大きく広げた枝の葉は、シダに似た形をしていて、日の出とともに開き、午後になると閉じます。年に2回、5月と11月の頃、花を咲かせるんだそうです。

ちなみにこの木は、樹齢約130年で、高さ約25メートル、幅約40メートル、幹の胴回りはなんと約7メートルもありますっ!・・・日立の方もそうですが、日本人はこの木を見て、どんな思いを抱いたのでしょうかねぇ。。。

ではココで、いつものやつを。
本日は「ハワイに移民した日本人」について。

The Japanese in Hawaii are one of the major and most influential ethnic groups in Hawaii. At their height in 1920, they constituted 43% of Hawaii's population. They now number about 16.7% of the islands' population, according to the 2000 U.S. Census.

The first Japanese immigrants arrived in Hawaii in 1885 as contract laborers for the sugar cane and pineapple plantations. In the 1890s, worrying about the increasing Americanization of their US-born children, they set up the first Japanese schools in the United States. By 1920, 98% of all Japanese children in Hawaii attended Japanese schools. Statistics for 1934 showed 183 schools taught a total of 41,192 students. Today, Japanese schools in Hawaii operate as supplementary education (usually on Friday nights or Saturday mornings) which is on top of the compulsory education required by the state.

In Hawaii, where Nisei are about one-fifth of the whole population, Japanese is a major language, spoken and studied by many of the state's residents across ethnicities. It is taught in private Japanese language schools as early as the second grade. As a courtesy to the large number of Japanese tourists (from Japan), Japanese subtexts are provided on place signs, public transportation, and civic facilities. The Hawaii media market has a few locally produced Japanese language newspapers and magazines, however these are on the verge of dying out, due to a lack of interest on the part of the local (Hawaii-born) Japanese population. Stores that cater to the tourist industry often have Japanese-speaking personnel. To show their allegiance to the U.S., many Niseis and Sanseis intentionally avoided learning Japanese. But as many of the later generations find their identities in both Japan and America, studying Japanese is becoming more popular than it once was.

・・・と、こんな感じでしょうか。

ちなみに、私の抱いた感想ですが・・・

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・・・この公園、その「モンキーポッド」だらけなんです(◎0◎)

というわけで、「♪この~木何の木・・・ていうか、何でこの木?」(笑)

ふぅ~っ。。。やっと買い物が終わりました。
では、現地の食べ物を頂くことにしましょう^^

やってきたのは「アラモアナ・センター」。
オアフ島最大のショッピングセンターです。

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ココの地下にはフードコートがありまして、ピザ、パスタといったものからサンドイッチや和定食風(?)、もちろんローカルフードのお店もございます。。。で、ココへ。

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ココ、「ポイ・ボウル」では、ハワイのローカルフードが頂けるんです。
特にこの「ローカルボーイセット」は、現地食がてんこもりっ!

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せっかくなので、ちょっと解説もしておきましょう。

上段左: ロミロミサーモン(スモークサーモン、トマト、たまねぎを賽の目切りにして、ハワイの「シーソルト」で和えたもの)

上段中: カルアアヒ(ツナの蒸し焼き?)

上段右: ポイ(タロイモのペースト)

下段左: チキン・ロング・ライス・スープ(チキンと春雨のスープ)

下段右: ラウラウ(豚肉のタロイモ葉蒸し焼き)

トレイ外右: ハウピア(ココナツミルクゼリー)

だそうです。。。
味はというと・・・まあ1度は食べてみてもいいかな、という感じです^^

では、私の食事の間に、いつものやつを。
本日は、日本のローカルフードの代表、「梅干し」と「納豆」でいきましょう!

まずは「梅干し」から。

Umeboshi ("dried ume") are pickled ume fruits common in Japan. Ume is a species of fruit-bearing tree in the genus Prunus, which is often called a plum but is actually more closely related to the apricot. Umeboshi, which are a popular kind of tsukemono (pickles) and are extremely sour and salty, are usually served as side dishes for rice or stuffed inside of rice balls (sometimes without removing their seeds inside) for breakfast and lunch, and are occasionally served boiled or seasoned for dinner.

Umeboshi are traditionally made by harvesting ume fruit when they ripen around June and packing them in barrels with salt. A weight is placed on top and the fruit gradually exude juices, which accumulate at the bottom of the barrel. This salty, sour liquid is marketed as umezu ("ume vinegar"), although it is not a true vinegar.

Most modern umeboshi are made by using less salt and by pickling the ume in a seasoned liquid or vinegar. They are typically dyed red using purple perilla herbs (called akajiso), or flavoured with katsuobushi, kombu or even sweetened with honey. Because modern methods of preservation use less salt, they usually contain an artificial preservative to extend shelf life.

・・・と、こんな感じでしょうか。

では続きまして、「納豆」。

Nattou is a traditional Japanese food made from soybeans fermented with Bacillus subtilis. It is popular especially as a breakfast food. As a rich source of protein, nattou and the soybean paste miso formed a vital source of nutrition in feudal Japan. For some, nattou can be an acquired taste due to its powerful smell, strong flavor, and sticky consistency. In Japan nattou is most popular in the eastern regions, including Kantou, Touhoku, and Hokkaido.

Nattou is made from soybeans, typically a special type called nattou soybeans. Smaller beans are preferred, as the fermentation process will be able to reach the center of the bean more easily. The beans are washed and soaked in water for 12 to 20 hours. This will increase the size of the beans. Next, the soybeans are steamed for 6 hours, although a pressure cooker can be used to reduce the time. The beans are mixed with the bacterium Bacillus subtilis natto, known as nattou-kin in Japanese. From this point on, care has to be taken to keep the ingredients away from impurities and other bacteria. The mixture is fermented at 40°C for up to 24 hours. Afterwards the nattou is cooled, then aged in a refrigerator for up to one week to add stringiness. During the aging process at a temperature of about 0°C, the Bacilli develop spores, and enzymatic peptidases break down the soybean protein into its constituent amino acids.

Historically, nattou was made by storing the steamed soy beans in rice straw, which naturally contains B. subtilis nattou. The soy beans were packed in straw and then left to ferment. The fermentation was done either while the beans were buried underground underneath a fire or stored in a warm place in the house as for example under the kotatsu.

・・・という感じで。

ちなみに現地の人は誰もこのローカルフード、食べてないんですよね(T-T)
特にこの「ポイ」(タロイモのペースト)は味が殆どないくせに、何となく酸っぱいため、現地でも苦手だという人が多いそうです。

でも、栄養満点ですから、決して「ポイ」しちゃダメですよ!・・・なんちゃって(笑)

芸能人、ではないけど「歯が命」な私、歯科検診に行ってきました。
・・・で、まったく問題なし!

「歯はいい」ことが分かったので、「ハワイ」へ(←それ「大桟橋のハワイアンフェスティバルの回で使ったネタだねっ!・笑)

・・・そんなわけで、無事ハワイに到着。。。そもそも、普通のブログだと、「いま成田空港です」とか「飛行機に乗るところです」、あるいは「ビューティホーなハワイのビーチですっ」で始まるんでしょうが・・・そこはひねくれ者の私。。。

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いきなり、日本で言うと「コンビニ」にあたる(?)「ABCストア」さんへ(笑)
何か「日本に関係するもの」はないっすかね~^^

・・・って、おいおい、お客がほとんど日本人ばかりじゃぁないですかっ???

「ハワイで見つけた日本」をテーマに展開しようとしたのに、これじゃぁ六本木の方がよっぽど「外国人密度」が高いっすね~(T-T)

まあ、仕方ないっす。。。ココ、ABCストアは、ちょっとした土産小物とかも売っていて、しかもお土産センター(ハワイには山ほどあるっ!)で買うより、全然安いんデス。特にワイキキの大通りに面したこの「37号店」は、敷地面積の広さと品揃えの豊富さで、大変重宝します^^

では、中へと。

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普段使いできるアロハ、ムームーや、コナコーヒー、マカデミアナッツ、さらにはプチジュエリーやハワイアンソルトなんかも手に入ります・・・しかも、ホントに安いっ!

・・・これは、お小遣いを使い込まないうちに、早めにお土産を買っておかなければ。。。

というわけで、私のショッピングをお待ちいただく間に、いつものやつを。
本日は「日本のコンビニ」について。

A convenience store is a small store or shop that sells items such as candy, ice-cream, soft drinks, lottery tickets, newspapers and magazines, along with a selection of processed food and perhaps some groceries. Stores that are part of gas stations may also sell motor oil, windshield washer fluid, radiator fluid, and maps. Often toiletries and other hygiene products are stocked, and some of these stores also offer money orders and wire transfer services or liquor products. They are often located alongside busy roads, in densely-populated urban neighborhoods, at gas/petrol stations or near railway stations or other transportation hubs. In some countries most convenience stores have longer shopping hours, some being open 24 hours.

Convenience stores developed tremendously in Japan. 7-Eleven Japan, while struggling to localize their service in the 1970s to 1980s, evolved its point of sale-based business. Ultimately, Seven & I Holdings Co., the parent company of 7-Eleven Japan, acquired 7-Eleven (US) from Southland Corporation in 1991. Japanese-style convenience stores also heavily influenced those stores in other Asian nations, such as Taiwan, Thailand, South Korea, and China.

Convenience stores rely heavily on the point of sale. Customers' ages, gender, as well as tomorrow's weather forecast, are important data. Stores place all orders on-line. As their store sizes are limited, they have to be very careful in choosing what brands to sell. In many cases, several stores from the same chain do business in neighboring areas. This strategy makes distribution to each store cheaper. It also makes multiple distributions per a day possible. Generally, foods are delivered to each store two to five times a day from factories. Since products are delivered as needed, stores do not need large stock areas.

According to the The Japan Franchise Association, as of July 2009, there are 42,204 convenience stores in Japan. Among them, 7-Eleven leads the market with 12,323 stores, followed by Lawson (9,562) and FamilyMart (7,504). Most items available in larger supermarkets can be found in Japanese convenience stores. In addition, the following additional services are also commonly available:

* Courier and postal service.
* Photocopying and fax service.
* Automated teller machines.
* Payment service for utilities and other bills and taxes.
* Ticket service for concerts, theme parks, airlines etc.

・・・と、こんな感じでしょうか。

ワイキキに来て早々から、こんな調子だと、小遣いがとてもとても・・・あぁぁっ、ワイ危機っ!(笑)

いよいよ浅草編も終盤でございます。
さて、本日は「残したい浅草」と題し、個人的に「ここはずっとこのままであってほしいな~」という場所をご紹介いたしますデス^^

まずは、「マルベル堂」さん。

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超有名な「プロマイド」のお店ですよねっ!
今ももちろんそうですが、昔っからアイドルのプロマイドを買うのはココ、と決まっておりました(←スゴイ断定っすね・笑)。このお店でのプロマイドの売れ行きが、人気のバロメーターだった時代がありました。

この「プロマイド」・・・実は英語ではありません。
「臭化銀」(シルバー・ブロマイド Silver Bromide)という物質を使って作られた写真を、このマルベル堂さんが、商品名「プロマイド」として売り出したのがきっかけだそうです。

ちなみにこの「Bromide」という単語、「退屈な人」という意味もあるそうで・・・こうなるとまったく逆の意味っすね(笑)

さて、続きましては「遊戯場」・・・スマートボールなんかがある所でございます。

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懐かしく感じられる方も、いらっしゃるんじゃないでしょうかね~(^o^)/

で、やっかいなのがこの「スマートボール」の説明なんです。そもそも「スマートボール」は日本語で、その元になったゲームの名前が「コリントゲーム」・・・そうそう「Corinth Game」でいいかな、と思った方、残念ながらこの「コリントゲーム」も和製英語なんです。ギリシャの建築様式の1つであるコリント式円柱が、何本も立っている風景にその姿が似ていることから、コリントゲームと名付けられたそうで・・・。

ただ、小林脳行さんという会社が初めて売り出したそうで、この「小林」を「コリン」と読んだという説もございます。。。
では、どうするか・・・う~ん。。。「Pinball」しかないっすね(T-T)

・・・では、先へと進みましょう。
続いては、和装小物の「高砂屋」さんデス。

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私も実はたまに着物を着るんですが、帯や帯締め、襦袢とか足袋は全部こちらで調達しています。ですのでココは特に個人的に「なくなっては困るお店」なんですよね~。

ではココで、いつもの。。。「着物の歴史」でいってみましょう!

As the kimono has another name gofuku (呉服= "clothes of Wu (呉)"), the earliest kimonos were heavily influenced by traditional Han Chinese clothing, known today as hanfu (kanfuku in Japanese), through Japanese embassies to China which resulted in extensive Chinese culture adoptions by Japan, as early as the 5th century. It was during the 8th century, however, when Chinese fashions came into style among the Japanese, and the overlapping collar became particularly a women's fashion. During Japan's Heian period (794–1192), the kimono became increaslingly stylized, though one still wore a half-apron, called a mo, over it. During the Muromachi period (1338-1573), the Kosode, a single kimono formerly considered underwear, began to be worn without the hakama pants over it, and thus began to be held closed by an obi "belt". During the Edo period (1603-1867), the sleeves began to grow in length, especially among unmarried women, and the Obi became wider, with various styles of tying coming into fashion. Since then, the basic shape of both the men's and women's kimono has remained essentially unchanged. Kimonos made with exceptional skill from fine materials have been regarded as great works of art.

The formal Kimono was replaced by the more convenient Western clothes and Yukata as everyday wear. After an edict by Emperor Meiji, police, railroad men and teachers moved to Western clothes. The Western clothes became the army and school uniform for boys. After the 1923 Great Kantou earthquake, Kimono wearers often became victims of robbery. The Tokyo Women's & Children's Wear Manufacturers' Association (東京婦人子供服組合) promoted the western clothes. Between 1920 and 1930 the Sailor outfit replaced the undivided hakama in school uniform for girls. The 1932 fire at Shirokiya's Nihombashi store is said to have been the catalyst for the decline in kimonos as everyday wear. The national uniform, Kokumin-fuku (国民服), a type of western clothes was mandated for males in 1940. Today people often wear western clothes, and wear the easier to wear, cool and comfortable Yukata in special time.

・・・と、こんな感じでしょうか。

あ、ついでに、女性の着物まわりの「小物」についても、いってみましょうね^^

Nagajuban (長襦袢, or simply juban) are kimono-shaped robes worn by both men and women beneath the main outer garment. Since silk kimono are delicate and difficult to clean, the nagajuban helps to keep the outer kimono clean by preventing contact with the wearer's skin. Only the collar edge of the nagajuban shows from beneath the outer kimono. Many nagajuban have removable collars, to allow them to be changed to match the outer garment, and to be easily washed without washing the entire garment. While the most formal type of nagajuban are white, they are often as beautifully ornate and patterned as the outer kimono. Since men's kimono are usually fairly subdued in pattern and color, the nagajuban allows for discreetly wearing very striking designs and colors.

Hadajuban (肌襦袢) are thin garments similar to undershirts. They are worn under the nagajuban.

Obi (帯) An obi is a sash worn with kimono by both men and women.

Obi-ita (帯板) is a thin, fabric-covered board placed under the obi by women to keep its shape. It is also called mae-ita.

Obiage(帯揚げ) A sash that is tied around the top edge of the obi which covers the obimakura "pillow"and keeps the upper part of the obi musabi "knot" in place

Obimakura (帯枕) a small pillow used by women that is tied under the obi at the back which gives the obi musabi "knot" it's volume.

Obijime (帯締め) is a thin cord worn around the obi. It is necessary to hold the popular taiko musubi in place.

Tabi (足袋) are ankle-high, divided-toe socks usually worn with zouri or geta. They also come in a boot form.

・・・というぐあいで。

さてさて、夜も更けてまいりましたので、一杯ひっかけて帰りますか。。。
で、立ち寄るのは、これまた残したい「鯨料理」のお店・・・

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・・・「勇新」さんデス(嬉)

ココは何を注文しても美味いんですが、やっぱり個人的に「鯨ベーコン」っすね~。。。
時のたつのも忘れて、食します^^

・・・おっと、いけない!もう9時らっ!(鯨)。。。え・・・品川の回でのオチで「5時らっ!」(ゴジラ)を使ってるって!?。。。よく覚えてますね(T-T)

ああぁっ!肝心のオチが浮かばないっ!一体どうしたらいいんだっ!と吼え~る(ホエール Whale・笑)

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