Squeaky Clean

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Originally uploaded by me-spirit.

The Adachi family invited us to partake in a typical Sunday: breakfast, lunch and a visit to an onsen. Ever so polite, they wanted to make sure we were okay with the day's plan. Masae-san, Adachi-san's wife, wanted my reassurance and reiterated the point that at the onsen, everyone is nekkid. I had no issues, as long as I could be discreet. At the onsen, we separated - Norv, Adachi-san and the boys to the men's section and Masae-san and I to the ladies. Without Masae-san, I don't know that I'd have remembered all of the rules and social norms to follow.

I appreciate a good soak and I succumbed to the local culture and soaked, experienced skinship and had girl talk with Masae-san. I know most folks would freak at the thought of sittting nekkid in an outdoor hot springs pool chatting with their gal pals but don't worry. It's not like the gym, where the exhibitionist women in the women's locker room prance immodestly like they're on the catwalk. It's all about modesty here and how one holds a towel strategically!



These photos were from the sento at a ryokan in Miyajima, which I had all to myself on most occasions. The bad part was, I freaked out because I thought of her.

Kids, don't try this at home!

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Originally uploaded by me-spirit.

Tenkin, is one of the rare finds, that without a local, you wouldn't know it was there. It's yet another sliver of a restaurant, down a narrow side street. Adachi-san told us it would be special, not only because the food was oiishi, but also for the unique skill that the tempura chef wields: his hands are his utensils to add battered food to the pan of hot oil! Over the course of our lunch, the tempura chef would crack an egg and very gingerly add it to the oil so it wouldn't break. I counted about 2-3 seconds of his hand submerged in oil. The chef's father also cooks tempura this way; the chef insists that anyone can learn how to cook tempura in his family's tradition!

We enjoyed a lunch of miso with tender clams, tempura shrimp and fish and pickeled vegetables. The best tempura was fish rolled in nori, then perfectly seasoned with a dash of sea salt.

Big Hamamatsu Welcome

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Originally uploaded by me-spirit.

In the Lonely Planet series, Hamamatsu City gets a scant mention. For most, it's not a tourist destination and may very well be the San Jose of Japan - it's more industry than obvious tourist draw. For tourists, it is a stop en route from Tokyo to Kyoto. Lucky for us, we do have a reason to stop in Hamamatsu City and that's to visit the warm and wonderful Adachi family. If you're lucky enough to meet them (and you're not that lucky), they'll dispel any stereotypes that Japanese are reserved towards foreigners.

Can you not feel any more welcomed than this?

Unfiltered...

In addition to being called "the Lumpia", Norv's friends started referring to me as "the Filter". As in, acting as the agent that removes the impurities from Norv's playful repartee. Sometimes, the Filter is a little slow, like when I'm taking in an impressive sight.



Norv's response upon our approach to Sanjusangendo? "Benihanaaaaaaaaa!!"