The first time I visited Hong Kong, I was in awe of the countless apartment complexes juxtaposed on the subtropical hills, the myriad roads that could easily double as parts of Manhattan’s Canal Street, and a health form asking me if I had a fever, cough, or other common ailments.
Although SARS did reach Ontario, Canada, it was mostly focused on China – where it originated, Hong Kong, and Taiwan. However, given that it was much less contagious, all I recall regarding plans to prevent its spread was a temperature check at Hong Kong’s airport, that flimsy health form, and some prescient leaflets at hotels and restaurants dotting the metropolis:
See anything familiar? What’s it like eating out – if that’s still possible – in your area?
Forget I said that, but stay on the same wavelength for a moment.
Tokyo might be my favorite city in the world (thus far), and part of the reason is due to the randomness that can be found on just about every block. It could be a sampling of dyed tapestries in the middle of an unlit alley (can’t recall where exactly, but it was near Nihombashi), a Statue of Liberty near Odaiba, a bowl of coffee-flavored ramen, or that Balinese-themed love hotel in Kabukicho.
Yes, that last one is a Japanese mainstay, and although the Tokyo area has plenty to choose from, I might have to give Osaka the point for its collection of zanier architectural styles. Come to think of it, “love hotelism” should be a neologism in an architect’s vocabulary.
However, today’s emphasis is not on the exterior of the hotel. We’re going to have a brief look at the meaning of the word on the sign; Warning– this language lesson might be slightly off-color.
The two characters that make up 醍醐 (だいご “dye-go”) refer to cream in its purest form. Thank you, you’ve been a great audience.
If you’ve heard of the Indian staple food ghee, – which may also be known as the greatest flavor of all – that’s one definition. Staying in the same region of the world, 醍醐 has adopted another, more transcendent meaning- nirvana.
Never thought Buddhism would pay a visit to LearningFeelsGood, but here we are. Though, if nirvana is supposed to be the point where one’s sufferings and desires are extinguished, what kind of name is that for an Osaka love hotel?
Then again, if the owner was going for the unattainable goal definition, perhaps it’s surrounded by a moat?
While in the Marshallese commercial, cultural, and political hub, being in a new country and region, I just had to try some of the local Marshallese food. And if you’re thinking it’s simply coconuts and fish… partial credit.
The first local meal I recall trying was at The Tide Table restaurant of the Hotel Robert Reimers. Being jet-lagged but peckish, I chatted with the waitress about Marshallese eats; surprise, surprise, coconuts and fish came up, in addition to the Hawaiian dish known as “loco moco.”
Loco moco consists of boiled white rice, a hamburger, scrambled eggs, and some mysterious brown gravy. It’s not local, but then again, it was the most regional dish on their menu (take that, Caesar salad). I kinda liked it, but perhaps the drinks menu could offer something nuanced?
Eureka! Pandanus juice– that’s the orange liquid in the mysteriously unlabeled bottle. It was delicious! But describing the flavor of pandan(us) – an ingredient common to Southeast Asian desserts, too – is a bit difficult. Quite sweet, and probably a better name for something that people eat than its synonym, screw pine.
Now, if we take pandanus and put it on the delicious side of the Marshallese spectrum, what’s at the other end? Easy peasy: the noni fruit.
The noni fruit – native to Southeast Asia and Polynesian islands – might be known to some of you in pill or extract form to treat various maladies. I know it better as a disgusting, vile food that might even put some durian to shame.
For background, I went to a beach party, and found one of these pock-marked fruits lying around on a table. Ever the adventurous if naïve eater, I took a bite. Yuck! It tasted of rotten bleu cheese. One of my peers saw my reaction, and brought a fresh coconut over to drink. If a friend invites you to some noni and shirako, you might want to start interviewing for new amigos.
Eventually, I was able to explore Majuro, primarily to investigate local bites. The Marshall Islands accepts US dollars, so I was free to spend the wad without forex fees…but the question is, what to spend it on?
Coupled with one of the most random newspaper ads I have ever seen, I sat down at a casual place for a very filling meal. To start, I ordered a predictable coconut water, some pumpkin porridge, and grilled red snapper. Simple fare, both fresh and welcoming.
Note the condiments on the left: tabasco sauce, soy sauce, and ketchup.
Since the porridge and snapper tasted nice, I wanted to give them more business. Above, we have mashed sweetened sweet potatoes, and on the left, a staple starch of the Marshall Islands, the breadfruit. Having never tried a slice of breadfruit, I was blown away by its billowy French toast texture, just-right sweetness, and tropical abundance, for the next time I should have a craving.
Right before leaving Majuro, I went with a few peers to go fishing. Our local contact gave us a sampling of his home-smoked swordfish jerky, and some mercilessly hacked coconut meat.
Individually, they tasted pleasant, but combined they were even better, reminding me that cities like New York City and London might have flavors from all over the world, but the quality from the freshness is sorely lacking.
Another thing, you may not want to eat too much coconut meat, as it’s fattening like no tomorrow.
After one week touring Majuro and a few of its islets, it was time to take the long journey back to the states, starting with that trippy flight to Honolulu. You know, one of those take-off in the evening of Day 1, and land in the early morning of Day 1 flights. There was a problem, though. I forgot to buy edible souvenirs!
No worries, Majuro Airport has you covered.
Rum, Rice Krispies Treats, and eggs. Wow! This flight is going to be blast.
Have you been to the Marshall Islands? Which of the above foods would you most want to try first?
Within the Solanaceae family of plants are some of my favorite foods; tomatoes, eggplant, and potatoes are the three that come to mind.
However, there’s one particularly nasty member of the family that not only counts as addicts hundreds of millions of people, but also doubles as an effective pesticide…
Yet, there’s the tobacco which you might encounter in your local shop, and then there’s thuoc lao.
Thuoc Lao (thuốc lào), Nicotiana rustica or more commonly, Aztec tobacco, is said to have nearly nine times as much nicotine as the significantly more widespread Nicotiana tabacum. Even though both species originate in Latin America, for decades, thuoc lao has been the go-to post-meal hobby for many Vietnamese.
What sets thuoc lao – “drug from Laos” – smokers from others is that is is chiefly smoked using a water pipe. Often, these are bamboo pipes (điếu cày), but you may see ceramic, plastic or metal pipes, too.
For first timers, the excessive quantities of nicotine may cause them to faint for a spell. In short, the pipe is filled with some water and a small amount of thuoc lao. Then the thuoc lao is ignited, whereby the smoker blows the ash out, then takes a toke, at which point a feeling of being phe, or “high,” sets in.