The Tan Tans' Life Begins

In a few more hours, we'll be entering a new decade. A new decade with newfound friendships and new perspectives. A decade which will hopefully, bring us closer to self actualisation. In a few more hours, we'll start the countdown to 2010. We'll usher in the new year, and at the same time, celebrate Oshogatsu - the Japanese new year - not in Japan but Singapore. Since our 1-year experience in Japan, life seems to be never quite the same again. Now, there are 2 meanings to the 1st of Jan - 1) the new year that we've always known and celebrated, the new year eve that says Auld Lang Syne, countdown etc and 2) the Japanese new year with its own meaning and traditions. Last year, at this time, we were still enjoying ourselves at a bonenkai, organised by Wada-san. We had a scrumptious spread of Japanese Oshogatsu must-eats (including the most delicious oden), indulged in bottles of sake, shochu and cans of beer, and when the clock struck 12 we tucked into Toshikoshi Soba, a s

They say the way to a man’s heart is through his stomach. Well, but doesn’t it apply to women, girls and boys too? I still remember making a very realistic resolution before leaving for Japan last August – that was to master the art of making my favourite Japanese curry from scratch. To my disappointment, despite numerous enquiries, I was always greeted by the same puzzled look, followed by the slightly-amused reply that curry in Japan is made using the instant curry blocks that are easily available at the local supermarkets. The infamous Owasean rain [1] seemed to have poured down on me. My first culture shock. Having been brought up in a culture that the most delicious food is always made with fresh ingredients, I could hardly believe that my dream was already dashed before I had the chance to embark on it. Just use the ready made curry roux and viola ! Needless to say, I mastered Japanese curry during my first week in Japan. It was an effortless affair which took only 20 minutes.

well, it’s been a long time since we updated this blog.. partly due to the lost of the free & easy life we had back in Owase. Lots had changed since our return, to cut the story short, my beloved grandmother pass away whilst we were still in Tokyo resulting in a drastically amended schedule to change the flight back. Thereafter, we had a trip to Guangzhou shopping for furniture and to open our eyes to how China had grown. It was amazing! I’ve started work back at my old company Certis CISCO but at a different department. There is also a switch of role as its Mrs Tan Tan’s turn to take a break now. 

There is a dull pain in my heart. In less than 24 hours we will be leaving Owase. Strangely, we have both been taken ill these 2 days. Maybe it’s because we have been worn out by the frenzy of farewell parties and packing over the last few weeks. Maybe, as Erik puts it, it’s because subconsciously, we do not want to leave. The past year has been magical for us. To leave the magic behind is tough. But I believe we will be able to relive this magic again. Someday.

In 2 weeks, Erik and I will be leaving Owase, our home for the past year. It’s not easy, because there are a number of people whom I have grown to love during our time here and whom I know I may never get to meet again for a very long time. It gets even harder when the kids I teach start getting emotional about my leaving. Every time a school holds a farewell ceremony for me and the kids and teachers are singing at the top of their voices, I find myself trying very hard to fight back the tears. I was most touched during the farewell ceremony at Kata Elementary School, when the kids did a public recital on what they have learnt to-date in my English classes. Particularly memorable was what the 5th graders did - an imitation of what I had previously taught them for self-introductions (basically spoofs of Ponyo, Obama and myself). How I wish I could video the entire event. It was the best farewell gift they could ever give me, by remembering what I had taught them. During the last

Owase is known to have some of the freshest and best seafood in Japan, and it is of no wonder that the best sushi is also found here. We’re not talking about sushi found in the kaiten zushi (conveyor belt sushi) shops, but the real stuff served in the real sushi bars. Since ala-carte orders at such sushi bars usually come at killer prices (sometimes up to 70,000 yen for a meal), the most cost-effective choice is to go for the sushi moriawase (mixed sushi), which are usually priced from 1,000 yen for for the lowest quality and smallest portion. The top quality deals start from 3,000 yen. Extremely reasonable prices, I think. Note: “lowest quality” in Owase equates to “top quality” in many places, including the Japanese cities. Even our Japanese friend from Osaka (where conveyor belt sushi originated from) attests to the fact that sushi in Tokyo and Osaka cannot beat the ones you find in Owase’s supermarkets. As for Singapore’s case, I think “lowest quality” in Owase would be equivalen