As you might know from the blog’s Instagram page, I took part in Langjam last weekend. I thought I’d do a little post about my experience, even though I didn’t make as much progress as planned.
What is LangJam?
Language Jam, (often referred to as Langjam) is a challenge where people interested in languages sign up to study a new language for a weekend.
When you sign up, you input the languages that you already know and are then randomly assigned a language from the list available from the challenge. There’s a real range of languages covering all continents and various writing systems.
The language I was given to study was Swahili, which I was very excited about.
There is a prep phase for your language in the run up to the Langjam weekend where you have time to gather resources, read up on the language and start learning new scripts if applicable.
This was much needed as I basically knew nothing about Swahili. My knowledge was basically limited to the fact that it is spoken in a few different countries such as Kenya and Tanzania, and that Hakuna Matata is a Swahili phrase.
In my prep phase, I learned some interesting facts about Swahili. I didn’t know that Swahili has links to Arabic: Swahili can be written in the Arabic script and share some vocabulary. I also learned that there are a few other Swahili words referenced in The Lion King:
Rafiki = friend
Simba = lion
Pumbaa = foolish, silly, negligent
Nala = gift
I decided to join Langjam near the end of the prep phase, so I didn’t have much time to gather resources. In the end, I mainly used SwahiliPod101 and Duolingo as my main resources. I have mixed feelings about Duolingo, but the Swahili course seems pretty good.
My LangJam experience
Unfortunately I ended up being pretty busy over the weekend and didn’t get much time to study anything in depth. On the other hand, it has been really fun to follow how other people have been getting on with the challenge via the hashtag #langjam.
Swahili is a fascinating language and I hope that one day I will be able to develop some proficiency in it. I will stick with the Duolingo lessons as they are short and sweet, but my focus will remain on Japanese for now.
Doing the Langjam challenge reminded me of one very important thing; the joy of discovering new things about a language. Learning new words and phrases, sentence structures, writing systems, pronunciation can all be a lot of fun at the start.
That feeling we get from all of these new discoveries is so important for sustaining motivated in your target language. Sometimes even though we are settled in our language learning routines, we can be lacking that little spark that keeps you engaged. This is something I have tried to embody in my learning since finishing the challenge.
I love discovering new Japanese music and getting engrossed in Japanese dramas, so I am now trying to dedicate a little bit more time to both of these fun activities (not forgetting the ‘boring’ stuff too!).
If Langjam sounds interesting to you, keep an eye on the website and the social media channels to be notified of the next challenge (it gets held a few times a year).
Have you started any new languages recently? How have you found it so far? Let me know in the comments!
The singer intended to get a tattoo meaning ‘7 Rings’ (the name of her latest single) in Japanese on her hand. She posted an image of her new tattoo on social media last week.
However she may have been relying a bit too much upon Google Translate, since the tattoo she ended up with doesn’t quite mean what she intended it to. It turns out that the kanji compound she opted for is read as shichirin, which is the name for the small barbeque grills you find at yakiniku restaurants.
Soon after being shared online, a lot of her fans were quick to look up the meaning of the tattoo and were pretty confused. Ariana then quickly got her tattoo changed to try and get the meaning closer to ‘7 Rings’.
Aside from not giving her future tattoo a quick search online, I think a lot of people studying Japanese may have seen the tattoo and not immediately thought of a barbeque grill.
Why does this happen in Japanese?
One reason for this is ateji (当て字). Ateji is the name given to words borrowed from other languages (mostly Chinese), where the kanji for that word were chosen based on their pronunciation rather than their meaning.
However, you may see it in relation to the names of various countries, particularly in newspapers. For instance:
Name in Katakana/ Romaji
えい / ei
イギリス / igirisu
ふつ / futsu
フランス / furansu
どく / doku
ドイツ / doitsu
せい / sei
スペイン / supein
ごう / gou
オーストラリア / oosutoraria
か / ka
カナダ / kanada
いん / in
インド / indo
い / i
イタリア / itaria
Sometimes these ateji readings are used in words in literature and TV to give them an artistic flair. If this is something you want to learn more about, I recommend checking out BuSensei’s social media feeds as he regularly posts about interesting kanji usage.
Another reason for this is that modern words are contractions of old sayings or idioms, which there are some examples of below.
Seeing the story about Ariana inspired me to look up other words which have a different meaning to the sum of the component kanji.
Here’s a few other words in Japanese which fall into this category.
馬 (horse) + 鹿 (deer) = 馬鹿 baka (idiot)
This is probably the most famous example amongst Japanese learners (although often written in hiragana), since we see it so much in the media.
The etymology of baka is contested, but there are two main theories. Baka could be a word derived from an old Chinese idiom (meaning ‘to point at a deer and call it a horse’, ie. deliberately misleading someone) or a loanword from Sanskrit.
Like baka, sushi is thought to have two different origins.
The first is that it comes from the word 久し (ひさし/ hisashi), meaning long lasting (as in 久しぶり). This is why the kanji compound is made up of the kanji for longevity and the kanji for servant.
The second (ateji origin) is thought to be from the word ‘酸し’, (すし, meaning sour) which refers to the vinegar mixed with rice to help preserve the fish it was served with.
皮 (skin) + 肉 (meat, flesh) = 皮肉 hiniku (irony)
The origin for this compound is said to come from a longer phrase 皮肉骨髄 (literally meaning “skin meat bones marrow”) attributed to Buddhism in ancient China. ‘Bones and marrow’ were thought to show essential understanding, in contrast to ‘skin and meat’ which represented superficiality.
Consequently, 皮肉 was used as a way to criticise those who were unable to understand the true nature of something. This then developed into its modern meaning of irony.
This word too comes from Chinese. There is a story of a man who was selling spears and shields. He said that the spear and the shield were the strongest of their kind; the spear could not be beaten by any shield, and the shield could not be beaten by any spear. One person then asked, “what happens when you use the spear against the shield?”, which the seller was unable to answer.
This Youtube video explains the origin of the Chinese word better than I can:
十八 (18) + 番 (number) = 十八番 ohako (one’s special talent, party trick)
There are a few different potential origins for this word, but one of the most popular is to do with kabuki. The 歌舞伎十八番 (kabuki juuhachiban, ”Eighteen Best Kabuki Plays”) were a collection of plays chosen by the famous Ichikawa Danjuro line of kabuki actors. These were stored in a box to keep them safe, which is where the modern meaning is said to stem from. The number of plays is significant as eighteen is also thought to represent ‘a great number’ of things.
I remember hearing this word in a variety show and having no idea what it really meant. At the time, I assumed it had something to do with karaoke as the artist being interviewed went on to talk about her go-to karaoke songs. It makes a lot more sense now that I’ve learned more about the word!
Again there are a number of different theories regarding the origin of this word. One is that the sound of a wheelbarrow moving is like a cat. Another is that wheelbarrows are long and thin, making them easy to move through relatively narrow spaces – something which cats are good at doing too.
Nowadays, 手押し車 (teoshiguruma) and 一輪車 (ichirinsha) are used as well as 猫車, which I think is a shame. The mental image of a cat wheelbarrow always makes me smile and sticks in my mind more easily!
I think that this reiterates to learners of any language that putting two words together may just end up referring to another word with an entirely different meaning. I’m not a fan of Google Translate but I find that Google Images can be really useful for double checking the meaning of some vocabulary.
I am a bit late to the party with this post, but this is something I wanted to write about anyway. It’s been really interesting reading about the origins of words like this, which also led me to the useful Japanese website Gogen AllGuide. I think that these words having such unusual component kanji actually makes them a bit easier to remember!
Have you struggled with this type of word before? Let me know in the comments 🙂
Today’s easy manga recommendation for Japanese learners is Silver Spoon/ Gin no Saji (銀の匙), a manga series created by Hiromu Arakawa.
Author: Hiromu Arakawa (荒川弘)
Genre: Comedy, slice of life
No. of volumes: 14
Recommended for: JLPT N3/ intermediate
Anime/ drama/ film adaptations?: Yes, anime and live-action film adaptations
Yuugo Hachiken is a boy used to city life in Sapporo, Hokkaido. After failing to get the required grades for high school, he enrolls at a school called Oezo Agricultural High School.
At first, Hachiken immediately stands out from his classmates as he doesn’t have any real desire to work within agriculture. Not having farming experience, the early mornings and plentiful homework come as surprise to him.
As Hachiken gets used to life at the school, he learns about the realities of working in agriculture. His classmates become a welcome source of support and through this he realises the importance of strong friendships.
Why do I recommend the manga?
Hiromu Arakawa is probably best known for her manga Fullmetal Alchemist. After completing Fullmetal Alchemist she intended to challenge herself with a different type of story. Silver Spoon is partially based on her own experiences growing up on a dairy farm in Hokkaido.
I think the manga does a great job at being entertaining whilst introducing information on a topic that is not known by most people. Since Hachiken knows nothing about farming, we learn about a variety of things as he does. This is helped by the easy to understand explanations – perfect for tricky pieces of vocabulary!
Some scenes are hilarious to read and they blend in seamlessly with the informative and heartwarming parts of the manga. Silver Spoon is very much a coming of age story. Fortunately Hachiken is a very likeable lead character, always going to great lengths to help out his classmates. You can’t help but root for him as he adapts to his new way of life and how he grows as a person because of it.
I am a little biased towards Hokkaido but it was nice to see a bit of Hokkaido dialect in the manga (eg. the ~べさ ending). Fun fact – the name of the school is also a reference to Hokkaido. The word (Y)ezo (蝦夷) is a Japanese word which was the previous name for Hokkaido and refers to the islands north of Honshu.
Recommended Japanese language level
I would probably recommend this to someone about JLPT N3 or intermediate level. As there is a high school setting, it helps to be familiar with casual forms of Japanese. For example:
マジっか = まじ (です) か? You serious?
There is some specialist farming vocabulary (although a lot of it gets explained). Fortunately, there is furigana so looking up words is a breeze. As mentioned earlier there is some Hokkaido dialect but this is pretty easy to understand as Hokkaido-ben is pretty similar to standard Japanese.
You can read a sample of this manga on the EbookJapan website by clicking the blue ‘無料立ち読み’ button.
The Silver Spoon anime is available to stream at places like Crunchyroll. There was a live action film released in 2014 – the Japanese trailer is below:
If you do try reading any of the recommendations, please let me know how you get on the comments. I am always on the hunt for beginner friendly manga, so if you have any suggestions please let me know!
Following on from my post on Unseen Japan, I’m super excited to be publishing the first ever guest post on this blog, written by head writer Jay. This is a great post for foodies and Japanese learners alike!
One of the things I’ve learned over the years of studying Japanese is how much more rich and diverse Japanese food is than I first thought.
As an American, my primary exposure to Japanese cuisine is through the small subsection that’s become popular in America – namely ramen, udon, sushi (primarily 巻き寿司 (maki-zushi), or rolled sushi) and Japanese curry. So when I first arrived in Japan, I received quite a shock.
I wasn’t accustomed to the serving style of washoku (和食), where a number of small dishes are artfully prepared and presented. I didn’t realize that tofu could be prepared so many ways. I had no inkling of the numerous ingredients that were specific to Japanese cuisine – such as kamaboko (蒲鉾), a rolled fish paste, and konnyaku (コンニャク; 蒟蒻), a gelatin made from potatoes.
In this article, I’ll give you, gentle reader, a tour of Japanese cuisine by way of some of its most recent innovations, as well as some of the tantalizing runners-up. Hopefully, this short introduction to Japanese cuisine will not only help you understand not only the richness of Japanese food, but some of the unique vocabulary associated with it as well.
2015: Onigirazu (おにぎらず)
This is one of my favorite past winners, if only because it’s such a great way to remember a Japanese grammatical construct!
Most Japanese learners who’ve been to Japan know of onigiri, a rice patty treated with sushi vinegar (寿司酢; sushi-su) and wrapped in seaweed (海苔; nori). The term itself consists of the honorific o- married to the noun form of the verb 握る (nigiru), meaning “to grip”.
Onigirazu is a variation on onigiri. The word is made by using the -zu grammatical construct, which means “without doing”. (E.g., the –zu form of 思う (omou), “to think”, is 思わずに, “without thinking”.) So onigirazu literally means “without gripping”. And that’s exactly what it is: a sushi “sandwich” made by lightly folding the nori wrapper around the sushi rice, and then cutting it in half like a sandwich. Some sort of filling – egg, meat, spam, or fish – is inserted into the rice to add flavor and nutrition, and to help the dish look pretty as all heck.
Guru Navi cites several reasons for choosing onigirazu for its 2015 winner. First, with an increasing number of tourists coming to Japan, onigirazu is a great way to get people talking by offering a new spin on a traditional favorite. Second, the popularity of onigirazu in 2015 spread beyond the Japanese home, and found its way onto various restaurant menus, making it a new culinary phenomenon. Third, with people in Japan eating less rice than ever before out of health concerns, onigirazu is a good way to encourage consumption of one of Japan’s oldest national food products.
Five other dishes were nominated for 2015, including but not limited to:
Japanese whiskey (ジャパニーズウイスキー). Thanks in part to clever advertising and the resurgence of the Japanese highball, the Japanese whiskey industry experienced a huge boom that continues to this day.
Nodoguro (のどぐろ). A well prepared fish makes for a great Japanese meal, and in 2015, the rare and expensive blackthroat seaperch was the culinary sensation of the nation.
Superfood (スーパーフード). Given Japan’s health conscious focus, it’s no wonder that foods such as goji berries and quinoa made their presence felt in 2015.
2016: Cilantro Cuisine (パクチー料理; pakuchiiryouri)
My Tokyo-born wife, who insists that cilantro (a.k.a. coriander) tastes like lukewarm dish soap water, was probably none too happy about 2016’s selection.
Once primarily a staple of ethnic food in Japan, in 2016 cilantro crossed over into mainstream cuisine. One of the most popular variations was the cilantro salad (パクチーサラダ), which can be made many different ways, but always features a big heap (山盛り; yamamori – “mountain-sized portion”) of cliantro as the main ingredient. But the ingredient also found its way into traditional nabe (鍋; hot pot) recipes, as well as into cocktails and even candy.
The word pakuchii is a loan word (外来語 gairaigo) from Thai (ผักชี). Part of its appeal is, not surprisingly, its influence on health and wellness: the Vitamin K and calcium in cilantro fosters blood coagulation and healthy bones. The ingredient gained such popularity in Japan that it spawned a neologism: パクチスト (pakuchisuto), or “Cilantro-ist”. There are still festivals (パクチーフェス; pakuchiifesu) celebrating the food. (Here’s a video tour by Japanese vlogger Ayano, just in case you think I’m pulling a fast one.)
Video: Vlogger Ayano takes viewers on a tour of a Cilantro Festival
Some of the 2016 also-rans include:
Japanese Wine (日本ワイン; nihon wain). Japan continued to booze it up in 2016, with locally produced wine finally finding respect in the marketplace.
New Style Gyoza (進化系餃子; shinkakeigyouza). What’s wrong with gyoza? Nothing! But in 2016 restaurants and home cooks began experimenting with new and unique ways they could make delicious bites with gyoza wrappers. Check out some of the deliciousness for yourself here.
Roast Beef Bowl (ローストビーフ丼; roosutobiifu donburi). The classic donburi bowl got a makeover in 2016 when someone discovered that piling it high with roast beef and topping it with a raw egg tasted as good as it sounds.
2017: Chicken Breast Cuisine (鶏むね肉料理; tori munenikuryouri)
Sometimes I think the Japanese are just smarter than us Americans. Exhibit A: chicken. While chicken has been a staple of the Japanese diet for years, Japanese cuisine traditionally uses the chicken thigh (もも; momo), which contains fat and, you know, flavor.
In 2017, however, Japan caught up with the West and began introducing chicken breast (むね; mune) into dishes in a big way. As usual, of course, Japan put its unique spin on the ingredient.
Chicken breast by itself tastes about as inviting as a cardboard and sandpaper sandwich. Additionally, as anyone who’s cooked it knows, it’s easy to dry out. Japanese chefs overcame this problem through various techniques, such as marinating the breast in shiokouji (塩麹). Shiokouji is a pickling solution that’s a variation on the traditional sagohachitzuke (三五八漬け); whereas sagohacitzuke uses salt, rice malt, and rice in a 3:5:8 ratio, shiokouji uses just rice malt, salt, and water.
Others took a play from another popular American trend and used sous vide – cooking in water in vacuum sealed bags – to cook the meat evenly without drying it out. And still others just fried the stuff, karaage style – which definitely takes it out of the realm of health foods, but puts it in the realm of firmly delicious.
Neo Sake (Neo日本酒; neo nishonshu). Once facing extinction as a drink of the past, distilled rice wine got a shot in the arm from young sake makers who weren’t afraid to try new twists on old recipes.
Cheese Ribs (チーズタッカルビ; chiizutakkaribu). That’s just what it sounds like: barbequed ribs dipped fondue-style in cheese. This South Korean delicacy became a hit in Japan for 2017 for reasons that, I must confess, escape me.
2018: Saba (鯖)
As an island nation, it should be no surprise that Japanese cuisine is rich in seafood. But Japan is also an island plagued by natural disasters. And 2018 was a particularly trying year: from the killer heat to deadly floods, from the Hokkaido earthquake to Typhoon Jebi, it seemed like the Land of the Rising Sun had become the Land of the Sinking Ship.
This year’s disasters inspired Guru Navi’s choice of mackerel, or saba (鯖), as its Dish of 2018. Beset by disaster, people in Japan became more concerned with stockpiling canned foods that would last even if the power were out for a long time (as it was last year in Sapporo after the earthquake, and in the Kyoto area after the floods). Saba is also something of a natural culinary treasure – one that Guru Navi is hoping can be disseminated outside of Japan as well. There are no less than 20 major national brands of saba. Additionally, many small coastal towns are selling their own saba in hopes of helping revitalize areas that have seen their young move off to major cities.
The selection of seafood for 2018’s Dish of the Year is especially poignant in light of the historic shuttering of the Tsukiji Fish market, which just a few months ago moved to its new home in Toyosu. With so much attention on the Japanese fishing industry, it’s an ideal time to remind the world just how amazing Japanese 海鮮料理 (kaisenryouri; seafood) can be.
High-End White Bread (高級食パン; koukyuushokupan). If you haven’t eaten white bread made at a Japanese パン屋さん (panya-san), you just can’t understand.
“Numbing” Cuisine (しびれ料理; shibireryouri). Featured in the show The Solitary Gourmet (孤独のグルメ; kodoku no Gurume), available on Netflix, Japanese foodies went wild this year for this side of Szechuan cooking (Japanese: shisenryouri; 四川料理) that’s so spicy, it literally numbs your face.
Made in Japan Lemons (国産レモン; kokusanremon). Tired of eating lemons coated with anti-molding agents used to help them survive the trip, people in Japan helped quell the summer heat this season with lemons grown primarily in Hiroshima Prefecture.
Guru Navi’s award winners are an interesting mix of foreign influence, variations of traditional favorites, and a re-discovery of classic recipes. Even the 16 food and drink items mentioned here, however, barely skim the surface of Japanese cuisine. As you expand your Japanese skills, try diving into a few Japanese restaurant website menus online, and accustom yourself to the unknown terms and kanji you’re sure to encounter.
About the Author:
Jay Andrew Allen is the head writer and publisher of Unseen Japan. He holds an N1 certification in the Japanese Language Proficiency Test, and is currently studying for Level 3 of the Kanji Kentei. Jay lives in Seattle with his children and his wife, Aya.
Have you tried any dishes mentioned above? What did you think? Let me know in the comments.
Of the dishes I have tried, I really like onigirazu which I first learned about from reading Cooking Papa!
It is said that Japanese pronunciation is easy for native English speakers, but I think that this can make them complacent. Whilst a lot of sounds in Japanese also exist in English, there are still lots of differences between these sounds. This means that there are still quite a few difficult words to say in Japanese.
This was actually a useful exercise for me, because it got me thinking about the types of sounds I need to keep working on to improve my pronunciation.
I then came across the following video by JapanesePod101 which brought up a lot of similar sounding words to my list.
I’m assuming a lot of these words are trickier for those that only speak English. However, I think 暖かい -> 暖かくなかった would be on most people’s lists – I can never remember if I have said enough た’s!
That word aside, I can pretty much characterise my difficult Japanese words into about three rough categories:
Words which mix w- and r- sounds:
笑われた わらわれた was laughed at
現れる あらわれる to appear
As a child, I always used to struggle with differentiating w- and r- sounds in English; for instance, I remember pronouncing “rainbow” as “wainbow” by accident quite a lot! This is quite common with young children and you usually grow out of it.
For some reason when it comes to Japanese I get tongue tied when I have to quickly switch between w- and r- sounds!
Words that have ‘n’ as a consonant in the middle
恋愛 れんあい love
範囲 はんい extent, scope
全員 ぜんいん all members
婚約 こんやく engagement
雰囲気 ふんいき mood, ambience
‘N’ often sounds like its English counterpart, but depending on its position within words it can sound more like a ‘m’ or a ‘ng’.
In addition, the other thing that I find difficult is not blending the sounds together when ‘n’ is followed by a vowel. For example, ‘renai’ should be pronounced so that the sounds ‘ren’ and ‘ai’ are separate – unfortunately it often comes out as ‘ren nai’ or ‘renai’.
Words which have lots of r sounds, especially include ‘rya’/ ‘ryu’/ ‘ryo’
旅行 りょこう travel
料理 りょうり cooking
My pronunciation of the Japanese R has improved with some practice, but I struggle a lot with the ’rya’ and ‘ryo’ sounds in particular.
Words with ‘n’ followed by ‘r’
遠慮 えんりょ reserve, constraint
Further examples – 心理 しんり/ state of mind, 管理 かんり/ management, control
As this is very much a work in progress for me, I am still looking at various methods to improve my pronunciation. There are a couple of things that I think are helping so far.
Train your ears and your mouth
Firstly, I’ve been reading about how I should be making the sounds in terms of mouth shape and tongue movement. When I listen to spoken Japanese now, I pay more attention to how the sounds are made, especially for difficult Japanese words.
I think that this ear training is an important first step in making your pronunciation more accurate. Dogen’s course mentioned above covers this in a lot of detail and is helping me a lot. I’ve also been dedicating some time to shadowing, which I am intending to write about in another post. I’ve been using Japanese tongue twisters as a warm upexercise!
Record myself and listen back to it
One thing I might do more often is to record myself speaking – as embarassing as it feels to do this, it is much easier to pick up on your own mistakes this way.
I’ve been learning Japanese for a relatively long time and so these bad pronunciation habits are probably ingrained into how I speak. For this reason, I am not expecting quick results and intend to focus on developing a regular pronunciation practice routine in order to improve how I sound in Japanese.
Remember, just because you find certain words difficult now doesn’t mean that you will never be able to pronounce them more accurately!
I imagine that a lot of these words will be much easier for speakers of other languages. I often hear that Japanese pronunciation is easy for Spanish speakers.
Which words do you find difficult to pronounce? Do you think the languages you already speak help you with Japanese pronunciation? Let me know in the comments!
This is the first post of 2019, so I will start by saying Happy New Year/ あけましておめでとうございます, or あけおめ for short!
You might have noticed that the blog is looking slightly different. I have migrated the blog from WordPress to my own self-hosted site. I’m in the process of doing exciting things like fixing broken links which will take a little while but I think the end result will be worth it.
In related news, I have written my first ever guest post over at Unseen Japan! My article is about the history of colours in the Japanese language. I’ve done my best to put in some colour related words and phrases which will be useful for Japanese learners at any level. There will be an article for Unseen Japan making its debut on this blog later this month, so stay tuned.
I hope everyone’s 新年の抱負 (しんねんのほうふ/shinnen no houfu = New Year’s Resolutions) are going strong!
2018 has come and gone in what feels like a very short time. I thought it would be fun to look back on the year in terms of my Japanese learning, which will help inform my goals for 2019.
I didn’t want to make this post too long and boring so I have chosen to write about two things that I think have gone well this year and two things that I need to work on for next year.
The Good: Developing a better Japanese reading habit
I am slowly working my way through a pile of Japanese novels that I have on my bookshelf, which is a very nice feeling. I try to pick books that are manageable for my current level, as I use the tadoku approach to learning. You can see some of the books I have read this year from my Tadoku Tuesdays posts:
I use Bookmeter (basically the Japanese version of Goodreads) to track the books I am reading/have read/ want to read, which has been very helpful.
I’ve also picked up some helpful tips and book recommendations from other bloggers such as Inhae’s blog Inside That Japanese Book. This has really kept me motivated to keep reading (and more importantly, finishing) books.
I feel that reading more has generally helped me with all aspects of Japanese, but mostly with learning to recognise grammar and vocabulary in a wider range of contexts. Reading speed is really important for the JLPT and obviously reading more has helped with that too.
Reading physical books, in particular, is a great way to wind down at the end of the day, and more importantly means I am not staring at a mobile phone/tablet/computer screen. This is definitely something I want to keep up next year.
Rediscovering Japanese Music
I used to be really interested in Japanese music but I have been listening to way more podcasts than music in the last couple of years. I spent some time this year catching up with the artists that I used to listen to a lot, which was a lot of fun 🙂
I can’t believe I forgot how catchy this song is!
There’s a lot of great Japanese artists that can be hard to find beyond the idol stuff, especially if you are new to the language. This is what inspired the 15 Easy Japanese songs post, and later the Japanese Music Mondays series on Instagram and Facebook.
It’s so important to have fun with the language you are learning, and I think music is a highly accessible way to do just that. This is definitely something I will write about next year. In fact, I am already working on a couple of follow up posts about Japanese music for next year as well. Another benefit of this is that I have spent more time on Japanese websites reading about new artists and new music releases.
The Not-So-Good: Kanji kanji kanji (and writing in general)
Improving my Japanese writing was one of my aims for the year, but I haven’t been as good at writing consistently. I have struggled the most with kanji since I fell off the Anki bandwagon a few months back. Because I read regularly, my kanji recognition is OK but when writing in my journal I spend a lot of time looking up how to write kanji which I used to know.
My aim for next year is to make sure I stay on top of my kanji practice. I am making a new set of physical kanji cards and review a smaller amount of Anki cards daily.
The act of writing kanji helps me remember them more effectively so I will be doing more kanji writing practice. I recently found my Kanji Kentei game for the 3DS (an educational “game” aimed at Japanese people reviewing their kanji) so I have been using that to revise kanji too.
Scheduling Japanese practice
This year has been fairly busy, which means that I have had to work harder to make sure I am getting my daily Japanese practice. As a result, I have become much more interested in productivity and habit-forming, which I have written a few different posts about:
The Pomodoro technique has been incredibly helpful in getting stuff done, especially when it comes to writing blog posts. I have also found tracking my progress on an app (I use Habitica) has helped keep me accountable too.
Unfortunately, there have been some days when I realise as I am falling asleep that I haven’t done anything Japanese related at all. Of course, those days are inevitable sometimes but I want to make sure I can have as few of these as possible. 2019 is looking to be an even busier year for me, so I want to make the most of it!
I have been doing some research into timeboxing and how I can use this to make sure I am working towards all of my goals, not just language learning.
Looking forward to 2019
I am planning on some changes to the blog in the very near future, so watch this space. The plan is to keep posting on a weekly basis, and potentially a bit more often if time allows.
I haven’t yet finalised my Japanese learning goals for 2019, but so far I want to read at least one novel a month, and to sit the JLPT N1 by the end of the year.
Have you decided on your language goals for next year? What are they? Please tell me in the comments!
PS. As this will most likely be my last post of 2018 (and my 100th post!!), I want to end this post by thanking everyone who reads this blog. At the start of this year, I had only been posting for a few months and I had no idea how many more people from all over the world would be reading, liking and commenting on the blog. I am genuinely thankful and will keep working hard!
We are almost at the end of 2018 – can you believe it? It is naturally the time of year when we reflect on the last 12 months, and set our goals for 2019.
If you haven’t quite met your goals for this year, now is the perfect time to reset for next year. And what better way to do so than in the form of a language challenge?
Why do a language challenge?
Language challenges are a great way to develop new habits, which is ultimately the best way to achieve your goals. I like language challenges because they offer what often feels like an easier way to start a new habit. When you know that you only have to stick to something for one week or one month, it doesn’t feel as hard to get the motivation to keep going.
I think it’s a great way to get back into language learning if you’ve had a break for whatever reason (sometimes a break can be more beneficial than we think). There is also a sense of community around people doing the challenge at the same time, especially on social media.
There are many types of language challenges out there. Some focus on developing a particular skill (eg. speaking), and some are more focused on exposing yourself to a language in some way every day. It’s worth having a look around to see if you can find a challenge that tackles one of your weak points.
You could always make up your own language challenge tailored to the skills/knowledge you want to work on. For example, you could set yourself a challenge to:
Learn x number of words
Watch x number of films/ episodes of a TV show
Speak for x minutes every day
Read x pages in your target language every day
How to make the most of your language challenge
Normally the first couple of days of a language challenge are super exciting, but as the reality of following the challenge hits it can be tricky actually complete them. These are some of the things that have really helped me with past language challenges:
Think about when you are going to dedicate time to complete the challenge
Have a think about the best time of day for you to dedicate to the challenge. It is very easy to start a challenge and then give up because you are too busy to actually finish! Take a look at your schedule and try to identify any so-called ‘dead time’ in your day, which could be spent more wisely on completing the challenge.
There are going to be certain days when you are busier than others. If there are any large events coming up, have an idea of how you might be able to work around it. There’s no harm in missing a day here and there should you not have the time – just add them on to the end of the challenge.
Think about what you want to achieve
This could simply be getting to the end of the challenge, which is absolutely fine!
Getting to the end of the challenge is can be the beginning of something bigger. I do think that pursuing a challenge is to bring about some sort of change in your way of thinking.
With languages, it could be something like getting the confidence to speak your target language, or getting a deeper understanding of the culture(s) that the language is connected. These are most likely going to be your motivators for actually getting to the end of the challenge.
Find a way to track your progress
I am really keen on tracking my progress with challenges in some way. This could be in the form of a bullet journal, crossing dates off in a calendar, or using an app. Having that visual representation of the challenge in front of you can be an extremely powerful thing for your motivation!
Keep in touch with others doing the challenge.
Social media hashtags provide a really good way of finding out how everyone else is doing. Sometimes it is that little extra push we get from seeing others in the same boat that helps you stay on track.
It is important to say that you shouldn’t compare yourself to others too much – ultimately your journey will be different from others, and there are some things that others may find easier than others and vice versa.
Even if you don’t quite make it to the end of the challenge, don’t beat yourself up. Always focus on the positives and if needed use the opportunity to think about approaching things differently next time.
List of Language Challenges
Here is a list of language challenges out there that I know of:
I know that the above list is only scratching the surface of the many challenges out there. If there are any cool language challenges you have come across, please let me know in the comments so that I can add them to the list!
Nami Ohara is a Japanese teacher based in Newfoundland, Canada. I discovered her videos some time ago and strongly recommend them to Japanese beginners.
I am a big fan of her videos which help introduce different aspects of Japanese culture and traditions. In these videos, two young children called Kyoko and Kenta ask their teacher (Ohara sensei) about the topic of the video.
The videos are all in Japanese but have furigana readings and English meanings for the vocabulary and phrases used in the videos. I think these are a great way to practice your Japanese listening and learn some new words at the same time. The speech of these videos is much more natural Japanese than what you might encounter in textbooks, so you get used to Japanese as it is actually spoken.
If you are studying towards the JLPT, then you might be interested in her JLPT listening practice videos. These are in the same format as the listening questions you will encounter in the final exam. She currently has listening practice videos for JLPT N5 up to and including N2.
Besides the JLPT specific videos, there are a number of listening quiz videos aimed at beginners too. Each video is based on a different theme such as nationality and age.
If you want to learn some children’s songs, there’s plenty to be found on the channel too!
Clearly, a lot of effort goes into her videos, and I hope that by posting about her channel more Japanese students will discover her content.
Japanese grammar explanations in simple Japanese: Sambon Juku
Akkie has a number of videos covering various topics relating to Japanese study. Most of his videos are explanations for different Japanese grammar points. Akkie’s videos are all in Japanese but he explains everything in a very clear manner and is very easy to understand.
If you are an upper beginner and above, I think you will find the grammar videos particularly useful. Having said that, videos on this channel all have subtitles in both English and Japanese. This means all Japanese learners can understand the explanations whilst getting some listening practice.
For example, the above video on the differences between は and が is wonderful and probably the best I have come across on this topic, summarising the key differences in usage with plenty of examples.
The channel also has a growing number of videos covering JLPT grammar points for levels N3, N2 and N1. If you like the channel Nihongo no Mori, then you will likely enjoy this series as well.
I always like to look at different explanations of the same grammar point. Sometimes the way one textbook or website describes things can be unclear, or not have enough example sentences to understand certain nuances.
JLPT videos only have Japanese subtitles, but there are normally two sets (one with kanji and kana, one with kana only) which allows you to find the readings for any words you want to look up.
It just so happens that the two channels I’ve covered today have JLPT specific content, but I really think anyone studying Japanese can find some value in the videos!
What are your favourite YouTube channels? Let me know in the comments!
Winter in Japan brings with it a whole host of seasonal dishes that often make for the ultimate comfort food. Having lived in the northern island of Hokkaido, I quickly learned that eating the right dishes were essential to surviving the long winter!
Here are just a few Japanese dishes that I recommend eating to keep warm in the cold season.
Nabe (鍋) – hotpot goodness perfect for winter in Japan
鍋 (なべ) itself means ‘cooking pot’, but is more generally used to refer to one pot dishes that are made in the pot, which are usually soups and stews – perfect for winter. These large pots are normally used to cook nabe dishes on top of a portable stove.
Cooking nabe is often a very social event where a group of people gather around the table to eat. Everyone adds ingredients to the pot before enjoying their freshly cooked meal. If you have the chance to go to a nabe party, go – it is a great experience!
There are a few well-known types of nabe, including ちゃんこ鍋/ chankonabe (a hearty stew famously eaten by sumo), and 湯豆腐/ yudofu (a simple dish of tofu simmered in a konbu seaweed broth, usually served with ponzu sauce). Nabe also varies by region, such as the Ishikari (Hokkaido) style nabe featured above.
This post is going on focus on three of the most popular nabe dishes: sukiyaki, shabushabu and oden.
Sukiyaki consists of thinly sliced beef and other vegetables, cooked in a broth made from a mix of soy sauce, sugar and mirin. Ingredients often used in sukiyaki are tofu, cabbage, mushrooms (shiitake, enoki) and spring onions.
Once cooked, the beef can be dipped into raw egg just before eating. At the end, udon noodles or mochi can be added to soak up the remaining broth.
Being a winter dish, it often makes an appearance at 忘年会 (ぼうねんかい bounenkai/ end of year parties).
Shabushabu might just be my personal favourite, and it is not just because of the name! Shabushabu gets its name from an onomatopoeic term referring to the process of boiling the meat and vegetables which constitute the dish.
It is important that the meat used is sliced thinly – this allows it to cook in the boiling water in a matter of seconds. You can then dip the meat in a sauce before eating: popular sauces include ponzu and gomadare (sesame sauce).
Chef Mako Okano explains shabushabu in this great video which showcases the types of foods that tend to be used.
A lot of places offer shabushabu 食べ放題 (たべほうだい/tabehoudai – all you can eat) for 60 mins or more for a good price. This makes shabushabu an economic choice in the winter, even for large groups of people.
Being both filling and warming, oden is the perfect winter food.
Oden is one of the oldest nabe dishes, as it’s origins can be traced back to the 18th century. It is a dish consisting of boiled eggs and vegetables simmered in a soy flavoured dashi broth. There are regional variations, but the most common ingredients are daikon radish, potatoes, chikuwa fishcakes and konnyaku noodles.
The above video takes you through some of the many things you can add to your oden dish!
Oden can be eaten at specialist oden restuarants and traditional yatai stalls, but nowadays can also be found at convenience stores, supermarkets and even vending machines.
Winter snacks to keep you warm
If you aren’t quite hungry enough for a whole meal, you often pick up other warm Japanese snacks at street stalls or convenience stores:
Nikuman are steamed pork buns – basically the Japanese version of Chinese baozi. The buns are made from a flour-based dough, and the filling is usually made with pork, spring onions and shiitake mushrooms. You can buy these cheaply from convenience stores, where they are kept nice and hot!
The nikuman pictured above are more traditional, but convenience stores often do special types of nikuman, including ピザまん (pizza flavour nikuman), カレーまん (curry nikuman). Each store has their own unique flavours, so it is well worth visiting a few different places to see the many varieties available!
Sometimes the simplest foods are the best ones, and yakiimo is a great example of this. Yakiimo literally means ‘baked potatoes’. Imo are Japanese sweet potatoes, which have purple skin and are sweeter tasting than their Western counterparts.
In the colder months, there are usually street vendors and little food trucks that sell freshly baked yakiimo.
Not only are Japanese sweet potatoes delicious when baked, but they are also known for having many health benefits – I recommend trying them at least once!
焼き餅 Grilled Mochi
Mochi (rice cakes) are a popular snack all year round but is especially popular in the New Year period. They can be eaten in many forms, but a nice way to eat in winter is to grill it, which is known as yakimochi (meaning ‘grilled/ baked mochi’).
I became a little bit obsessed with yakimochi after I was first introduced to it. All you need to do is grill the mochi until it is toasted and has expanded. The gooey warmth of mochi when it is grilled makes it a lovely snack to warm you up in the winter!
I hope this post inspires you to try one of these dishes if you haven’t already. There are a lot of various Japanese ingredients mentioned in this post – if you want to learn more, I suggest checking out the following websites: