November 11th was Pocky & Pretz Day. Didn’t know? Me neither but if I had of known I would certainly have participated.
The task was to enter the Guinness World Records with the most tweets containing the name “Pocky” — the heading it would be seen in the book would be under the “The Brand Name Most Tweeted in 24 Hours” previously held by iPhone5 with 1.08 million tweets on its release day.
Glico’s Pocky chocolate snack beat the record hands down with 1,843,733 tweets.
TOKYO – I’ve never had fugu but it’s been on my bucket list since I first learned of its existence. I’ve always felt that there are things out there that need to be tried and experienced and the thought that there are specialist Chef’s that prepare the deadly blowfish for consumption adds the the thrill. However, when I learned that the laws surrounding the preparation of fugu are to be relaxed, well, fugu moved down the list, just a bit…
It used to take at least two years of training followed by a rigorous examination – of which 33% of all applicants fail to pass. But now the city government is planning to relax the restrictions allowing any restaurant to serve fugu after spending a day at a seminar and providing they purchase it with the deadly innards removed.
The Internet connection I’m poaching finally comes back up today and I’m able to catch up on about 300 emails, unfortunately about 299 of them are spam. Same with the comments on the site.
Not having access to the internet is a weird thing. Once the Windows Updates have done their thing and my Podcasts have downloaded I look at the screen and can’t think of anything to do. So I just shut it down again and watch the Grand Prix.
Totally out of character for me, I’m ill all this week (!). But that doesn’t stop me going to the British Museum to see the ‘Way of Tea’ show on Friday.
The Japanese Tea Ceremony (茶道, chadō) is heavily influenced by Buddhism. The tea was originally brought to Japan from China by a Buddhist monk named Eichu. The tea plants are planted and in spring when the leaves fall to the ground they are gathered up and dried until around November. Then the leaves are ground into a bright green powder and mixed with hot water to form a drink of a yoghurt-like consistence. The learning of the ceremony is never ending. A student remains a student for the whole of their lives, always learning, always becoming more refined in the serving of tea to an honoured guest.
The museum have created a small chashitsu in the Japanese Galleries. The construction, traditionally made with no nails, resembled an actual chashitsu but was a lot smaller. Just 3 tatami mats, a small pot for boiling the water and that’s your lot. A volunteer is made comfortable and the last part of the ceremony is performed. The actual ceremony can last up to 4 hours, the demonstration here lasted around half an hour.
The beautifully choreographed event was mind blowing. Your mind is totally taken away from your surroundings as you’re enveloped into the wonderment that ensues. Graceful movements with amazing precision are performed until the bowl of tea is presented, but not before having a sweet biscuit. The tea itself is apparently quite bitter. The short but insightful event left me wanting more, but with the tea costing about £10 for 40g I’ll have to wait a while. Or travel to Japan of course…