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Jun. 10th, 2008



Diabetes in Japan (Specifically Okinawa)?

Hi all,
I just joined this group last week. My wife and I applied for JET, and she got in but I didn't. She is assigned to Nanjo, Okinawa Prefecture. I have a question for any JETs or spouses of JETS who happen to be diabetic: What do you do? Currently, I am a Kaiser member. I should be able to get one more three-month supply of insulin and test strips just before we leave, but what then? I have a Medtronic Paradigm insulin pump. Does anyone know if Medtronic will ship supplies across the Pacific? Will this be too cost-prohibitive? I know these last two are questions for Medtronic directly, but if anyone has any input, I would appreciate it. If I have to rely on syringes during my time in Japan, so be it. My bigger concern is affording everything. I have not yet found a job in Okinawa, so as it stands, I will be going on a dependent visa. Does anyone know what the dependent insurance rates are for JET? Again, any sort of input or stories from fellow diabetics would be greatly appreciated.

PS- Apologies to anyone who is receiving this multiple times. I'm cross-posting to all three JET communities I could find. If you know of another JET/Eikaiwa/Japan/Gaijin/TEFL/etc. groups, please advise.

Feb. 18th, 2008



Survey for MA Study on ELT situation in Japan

[x-posted on jetjapan; eikaiwa; tefl tesol_forum]


I have posted this survey before, but I'm reposting again due to the fact that I am short of survey responses. Right now, I've got 43 responses total, but I need to reach 50 responses. If you have not had the chance yet to complete the survey, I would really appreciate your participation. Or if you know someone who could fill this out, I would appreciate it if you could kindly forward them this survey.

My study is on the ELT or English language teaching situation in Japan, and I am looking at what would make a good English teacher in the Japanese EFL context. The survey is online at the following address:


Thank you for your time and attention. I hope that I can make it to my 50 mark!



Feb. 11th, 2008



Survey for MA Study on the ELT situation in Japan

[x-posted in: nihon]


My name is Yasmine Romero. Currently, I am working on my MA Thesis. For my thesis, I am looking at the situation of English language teachers (ELTs) in Japan. If you or someone you know are currently teaching or have taught English in Japan, I would appreciate your or their participation in the following online survey:


If you would rather complete this survey through email, please feel free to download the following Word version of the survey at the following address and return it to me at g086706@gmail.com :


Please be assured that your responses to the survey will remain anonymous, and that they will only be used for my MA study.

Thank you for your time and attention. I appreciate any contributions you can make to my MA study.



Aug. 6th, 2007



hello from toin-cho, mie-ken

hi folks. jay here, a new alt in the small town of toin in northern mie. i'm a 23-year-old guy from the states and so far i'm having a great time. i just wanted to see if anyone had any good bento recipes or even dinner/lunch recipes that they could share. i'm a terrible cook, but i don't want everyone at school to know how helpless i am, so i'm gonna have to fake it. any help would be appreciated!

Jun. 7th, 2007

White Techno



So...yeah. 4 tries later and no driving lessons I just got my license in good ol' no-public-transportation-worth-squat, there's-too-many-Brazilians-so-don't-give-any-foreigners-a-license Gunma. And now I'm assured that I can continue to actually go to work, since I live with my husband two cities over from my school.


I'm too happy and had to tell. That's okay, right? Major accomplishment and stuff? :D

Jan. 3rd, 2007

Stock - angel and demon


Squid-related issues

I pose a question to you all... the sort of question that keeps the great philosophical minds of our time awake into the wee hours of the morning.

What exactly does one do with a large, dried, flattened squid??

I bought a package of these at Jusco for my dad, who enjoys cooking, as a gag gift. They are... uh, large, dried, a little over a foot long, possibly cooked? I mean, do you munch on the tentacles like popcorn at a movie? Do you put it in soup or stew or something and let it mush-ify? Throw it on a grill for some ikkayaki?? At the moment he's pinned it to his bulletin board at work, but it says something about my father that he wants to try cooking it, rather than just sharing the oddness of the large dried squid with his coworkers.

Dec. 27th, 2006


New Years

What are everyone's plans for New Years?

Dec. 21st, 2006



When I am walking home from school, I will usually say こんにちは to the old women who acknowledge my existance.

Usually in reply they'll say お帰りなさい or お帰りします or sometimes just お帰り. I don't get it. I mean, I know what it means, but why do they say that? Am I supposed to say it to them instead of こんにちは?

Dec. 9th, 2006



Yuzu Granitas

Now that winter has arrived, the fresh Yuzus ( citrus ichangensis x c. reticulata var. austera - a crossbreed of sour mandarins and a hardy Chinese lemon ) have arrived with it. These suckers used to cost a bazillion dollars overseas ( 2003 American wholesale prices were US$8-20 a pound ), but we can get them here for about ¥140 each. I made these the other night ( just using a standard lemon granita recipe ) and it worked really well:

  • 2/3 cup of water
  • 1/2 cup white sugar
  • 3 yuzus
  • measuring cups
  • saucepan
  • fork
  • zester *
  • broad pan
  1. If possible, chill the pan in the freezer ahead of time.
  2. Zest half of one of the yuzus. Add the zest into the water.
  3. Juice the yuzus ( they have numerous large seeds ). Add the juice to the water too.
  4. Gently warm the water / zest / juice in the saucepan on the stove. As it warms up, stir the sugar in, making sure it's completely dissolved. Don't let it boil.
  5. Once all the sugar is dissolved, let the mixture cool.
  6. Pour the mixture into the pan ( you may wish to strain it ). You don't want it to be higher up the sides than 5-7.5mm or so. Put it in the freezer.
  7. Set alarms on your keitei or what have you to come back in 45 minutes or so.
  8. When you come back, use the fork to bust up any ice crystals that have formed. Most of them will be around the edges of the tin. Crush any lumps with your fork. Keep coming back every 25-30 minutes to repeat this step. You're down for about 3 hours in total. As your proceed, the granita will take on a flaky texture that kind of reminds me of shattered safety glass.
  9. Once it all seems dry, give it another hour in the freezer to solidify all the way through.
Just spoon it out into wine glasses and serve, possibly garnished with a little bit of mint. Delicious! Keep the yuzu rinds, by the way - apparently the Japanese like to bathe with them floating in the water on the winter solstice, they have a really strong smelling oil. Maybe throw them in a cheesecloth bag first.

* Don't use a "zester", they suck. Use a timber rasp - get it at the hardware store, make sure it's stainless steel.

Dec. 5th, 2006



Pokka Raises the Bar Again

With "プリンシェィク" ( I couldn't turn it down with a name like that ). The best bit ( and I'm really reaching here ) is when you don't realise that the "5回ふってね!" on the label is telling you to shake it five times before drinking it. Mmm, pudding lumps in a rich sauce.

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