So every Thursday, in addition to fan dancing, I also practice taiko. Following my disastrous attempts to create rhythm, I often go to a local ramen shop with the other ALTs. (This is not as common as going to curry, and usually–because it’s so late–our Japanese friends don’t come.)
Ramen in Japan is not the crappy “Top Ramen”-esque grossness you fools eat in America, but nor is it the delicious, fresh pulled noodles of real 拉面 in China. It has its own salty, fragrant flavor. My favorite ramen so far is Hakata ramen (in Fukuoka), with just the perfect amount of vinegar to give it a solid tang. Still, the obaa-chan and her quiet husband have a nice setup here, and their ramen is not only bigger, but cheaper than any Hakata fare. Plus they’re nice folks, and we know them.
The bottles in the background are Iki Shochu–a type of barley whiskey that the island makes. It’s about 35 percent alcohol, I believe. I’m not the biggest fan of shochu, but it’s the Chosen Drink of Kocho-Senseis here.