My thanks to Gil Asakawa for posting this on his blog, Nikkei View. He also gives his thoughts about Akebono, sumo wrestling and the clip.
Yes, I remember Akebono, the sumo champ who was born in Hawaii. He made it, um, big in Japan.
I admit that I owned albums (as a kid)Â by Journey. But I’ve never watched “Glee.”
Oh, yes. This video, in a way, reminds me of the fun exhibited in this trailer, which is part of the Chinatown Film Project in New York City. And Asakawa spotted the Akebono clip on Angry Asian Man.
UPDATE: The original video that I saw on Nikkei View has been removed by the YouTube user. I’ve posted the same video from another YouTube user. AsianCorrespondent.com gives context on the issue of Akebono, the former sumo champ who sings, if you’re interested.
Fireworks and crowds in Beijing's Tiananmen Square mark the 60th anniversary of the People's Republic of China in October 2009. There are some reports that the square is no longer China's largest. Photo source: Xinhua
Oh, boy.
On the day that my thoughts turned to Tiananmen Square, in the sense of the vast public space near the Forbidden City and which is so central to China, comes word (in English, too) of an eyebrow-raising news story. It certainly prompts questions as to whether some Chinese people are lost in the new awakening occurring there. Or possibly, is a new push for privacy and freedom emerging?
It involves a former college professor, who in Mandarin would be addressed as “jiao shou.” But as my wife reminded me, some in China have taken to chat rooms to describe this instructor as “jiao shou.”
The pronunciation is the same. The Chinese characters are different. When these other Chinese characters are used, people are calling the person a “shouting animal” – essentially, a wild animal.
I’ll stick to Tiananmen Square and one of the more intriguing possibilities that I thought would never happen – that other public squares are larger in square meters than the symbolic center, or heart, of the People’s Republic of China.
Our bellies were full. We had perspired the requisite amount given the amount of chili and Sichuan peppercorns that hit our taste buds Saturday at Old Sichuan in Kent, Wash.
What could be better to cap off a small but early Mother’s Day celebratory lunch?
Artist Jonathan Horowitz uses bean curd in his work, including this exhibit at P.S. 1 MoMA in Queens, New York City. This month, his tofu art will be on display in a new show. Image source: @NYCphoto's photostream on flickr
If you happen to be in New York City or plan on visiting soon or just like the place, take note.
New York (the magazine) is reminding soybean cake followers (and others, too) that the food that originated in China’s Anhui province between 206 BC to 220 AD is part of an art exhibit in what used to be an old butcher’s shop.
As people used to say decades ago (and some still might say): Right on.
I wrote about the Gossmaer Albatross II late last year. But looking at the aircraft that requires pedal power hang in The Museum of Flight in Seattle still amazes me.
My family and I recently visited again because flight – especially when it’s powered by humans - still captures my curiosity. On this visit, the sun was just the right shade of gold.
Researchers in China have designed a robotic wok - capable of serving hundreds of dishes. What about mapo tofu? That remains unclear, according to a Xinhua news article. Photo source: Xinhua
I’ve said this many times: I know there are serious topics in the world today.
But since I launched this blog last year, I’ve talked about how mapo tofu – and its spicy, sweat-inducing, numbing taste – is one of my favorite foods around.
With the right amounts of garlic, chili and Sichuan peppercorn, your cold can be down on the ground in minutes.
And robots? Well, robots have found new popularity – thanks to the online world’s ability to connect homosapiens with mechanical discoveries.
Now, thanks to Alaric Bien, a friend who pointed this out, it looks like there’s a robot that can use a wok like the best chef around and knows how to whip up more than 600 dishes.
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