Immigration has detained four Iranians, one Libyan and a Moroccan for teaching English:
The Korea Immigration Service said it had detained four Iranians, one Libyan and one Moroccan. The agency said the six had light colored skin and spoke as if they came from countries whose mother tongue was English.
They mainly taught pre school and primary school children, as it is easy to conceal their poor proficiency it said. They also had overstayed their visas and will be deported.
The arrested Libyan said “Nobody suspected me of being a non-native English speaker due to my white skin and blue eyes.”
Oh, those crafty Libyans.
Sit down for this — English academies like white people:
A manager of a major English education academy also agreed that skin color is sometimes more important than teaching ability on the market. “For instance, there was an ethnic Korean instructor who emigrated to the U.S. at an early age and graduated from a top-notch university there. She was evaluated to be excellent in teaching English. Right after her debut lesson, however, she faced complaints from her students, who alleged her English tone was weird,” she said.
(HT to reader)
106 Comments
The homelanders don’t really like US gyopos, on a fundamental level.
US gyopos are like ABChinese in Taiwan or PR China, or US Mexicans who visit Mexico, making it clear they are US citizens to the local women.
Some day, dwaenjangnyuhs will stop being enticed by such men, for their own good, if ROK’s GNP rises to match, consumer prices aren’t so much higher, and men don’t go to army, and college entrance competition isn’t so stressing.
It’s embarrassing to see native women of the motherland coming to give birth at US hospitals.
The beef crisis partially confirmed this point.
“she faced complaints from her students, who alleged her English tone was weird,”
I see. I suppose the students know best. That’s why they are the ones doing the learning…
“It’s embarrassing to see native women of the motherland coming to give birth at US hospitals.”
It’s so their son’s can get U.S. citizenship and avoid the draft…
…only to join the US Army afterward and serve in Yongsan.
Still better than the ROK military by a degree of 1,000,000 X.
U.S. Army vs. ROK Army… food much better, pay much better, a lot less hazing, don’t have to treat CO as a god, can take showers every day, VA benefits, so on and so forth…
What a minute there, buddy.
“The agency said the six…spoke as if they came from countries whose mother tongue was English.”
So, they were proficient in English. The rest, then, is BS.
PS. “Right after her debut lesson, however, she faced complaints from her students, who alleged her English tone was weird”
Well, Americans do sound funny when they speak in English.
How would the students know that her English sounded weird? They didn’t want that teacher because the teacher was US Korean, so they made up a dumb excuse.
If I were paying someone to tutor me in Japanese I would probably be more likely to trust someone who had an epicanthic fold. It’s like a genetic seal of approval.
if you went in a korean restaurant and saw that the entire place was run by whites, would you wanna eat there? would you still wanna eat there if they said they lived in korea for many years and learned how to cook the food?
know it don’t make sense but that’s how we humans are. the perception of americans in korea is that they are white. the reality of who really is american has not caught up with the perception.
time, chilen, time.
@ duck
I don’t give a shit who cooks the food just as long as it tastes good.
The Korea Immigration Service said it had detained four Iranians, one Libyan and one Moroccan. The agency said the six had light colored skin and spoke as if they came from countries whose mother tongue was English…They also had overstayed their visas and will be deported.
And the scandal here lies, as of course it almost always does, with the employees but not the employers.
Come to think of it, many Japanese restaurants in US are operated by Koreans and only people that I know who really made issues of those place being “unoriginal” are Japanese even though their sushi are awesome compared to restaurants that are operated by Japanese. So the false perception does go beyond the real substance!
Feel sad for those KA English teachers… I know it is the same in Taiwan. One thing I find interesting, Taiwanese consider American accent much better over the British one. Go figure that one out!
Hhey the head of a dept at my univ hired a NORWEGIAN Korean to teach English in her dept this summer despite the fact there are 8 of us native speakers on staff who could of taught the course.
its not just hogwons this is happening at.
“I know who really made issues of those place being “unoriginal” are Japanese even though their sushi are awesome compare to restaurants that are operated by Japanese.”
No way. It takes years to be a sushi master. It’s just you never ate a real sushi, if you can’t tell the difference.
The thing is, GoJ was thinking about founding a institution that makes a scheme and give a certificate for those who got green light from people they dispatch. However, they have no power nor authority nor intention to shut down the establishment that didn’t meet the standard. It’s just foreign reporters built up this “sushi police”story for their own benefit and that rumour freaked out Korean/Chinese sushi bar owners.
I totally agree some non-Japanese sushi bars give you terrific Japanese food. I know one in Ulaanbaatar operated by North Koreans with that badges. But they are probably those who were sent by Pyongyang to get foreign currency in friendly countries, in another words, they must be above the average Korean chefs. When I see so many sushi bars in the most unusual places imaginable, I always worry about food poisoning. Because it takes years to learn about handling raw fish, and I can’t believe there are so many institutions that teaches you to become a sushi master in Taiwan or Korea. And if Italy, France and Thailand already have this sort of institution to preserve and promote their food culture overseas, what’s so wrong about Japan having one? I bet one of these days, you get Escherichia coli O157:H7 coming out from one of these sushi bars in the states and that sure will give a huge blow to the whole industry. So it’s also their own benefit to have some kind of scheme, because if you pass that, you can call yourself a Japanese sushi association authorized sushi master, no matter who you are or where you came from.
“if you went in a Korean restaurant and saw that the entire place was run by whites, would you wanna eat there?”
I know, when I walk into one of the million “Italian” restaurants in Korea I always insist on inspecting the kitchen to find the Italian chef. If there isn’t one, I leave. Bunch of Korea fraud artists. People should only ever eat the exact same food their ancestors ate 500 years ago.
Lots of burger and pizza joints are run by Koreans in Ulaanbaatar.
Not to offend Mongolians, but Korean establishments usually serve better food in my opinion.
Sorry to continue on about food and away from the real issue.
Most Japanese restaurants in Sydney are run by Korean… They are nowhere near as good as the few that are run by Japanese.
I just wish they could make their Korean food better… Quality in Sydney is way off that of the Korean food in Seoul.
I’m sure the immigrants spoke good English… But visa rules require you to be national of native English country. I knew of teachers that taught in Korea and English was their second language… but they had Canadian citizenship! Don’t know how they went in the grammar classes.
‘many Japanese restaurants in US are operated by Koreans and only people that I know who really made issues of those place being “unoriginal” are Japanese even though their sushi…’
the best japanese rest. i know of is run by chinese folk. i’m surprised they’re actually better than the few that are run by actual japanese people. most non-asian americans can’t tell the difference between us. that is, most couldn’t care less that a japanese sushi place is run by koreans.
‘it’s hard to make sushi…’
what’s so hard about cutting some raw fish and putting it on a teaspoon of rice? haven’t heard of any major e coli outbreak traced to korean owned japanese restaurants. years to become sushi chef? puh-leeze.
“People should only ever eat the exact same food their ancestors ate 500 years ago.”
So, you’re Italian? No? Well, then no spaghetti or pizza for you…not even some macaroni and cheese.
#19
“what’s so hard about cutting raw fish and putting it on a teaspoon of rice? haven’t heard of any major e coli outbreak traced to Korean owned Japanese restaurants. Years to become sushi chef? puh-leeze.”
That explains why there are so many Korean owned sushi bars. I would be the last customer to “Pawi Sushi Bar”.
you’re right, natto. suchi is just some raw fish on some rice. it’s your people who try to claim it’s some kind of art which it most certainly ain’t.
Pawi
Come to Japan. Then I’ll show you what real Sushi is.
I was expecting Pawi to claim sushi is just another lost Korean art stolen by the Japanese and was actually invented by a Korean by the name of Suh or somthing.
And that made me to support the sushi scheme even more.
i don’t think sushi is korean. geisha, shinto, and sumo, are. japanese language also from korea.
can’t be just coincidence.
If geisha, shinto and sumo are Japanese language that originates in Korea, why not add sushi and Toyota and Nintendo to make the list complete, Pawi?
Not that I’m against non-Japanese working for sushi industry. It’s the opposite, if you don’t give some credit to additional work hours and learning,what you get is bad currency overrides the good.
Apology for bringing in usual Japan-Korea war of words to the discussion. Please go back to the original topic.
#22,
In some cases it is art.
natto, pawi would never own sushi bar. i’d own korean restaurant that caters to western senses. that means lots of meat, no kimchi, and many types of fried mandoo.
i’ve turned so many whites onto korean food. it’s the way you introduce what really is peasant food.
as for aceface, i don’t add what isn’t true.
giesha/kisaeng
sumo/sshirum
shinto/shingyo
identical grammars
just coincidence, huh? nothing more, right? korea got nothing to do with thoses things, right?
yeah, right.
korean kings robe from china but is korean. can you understand what i mean? your people need to be honest about their korean heritage. that’s all i’m asking.
“korean kings robe from china but is korean. can you understand what i mean? ”
Actually, no.
“just coincidence, huh? nothing more, right? korea got nothing to do with thoses things, right? ”
Well, there’s a theory that sumo was started by people of Korean ancestry, so I may count out sumo from that. But all these words you referred consist of two Chinese characters, which eventually make them all sound alike.
Nippon/Ilbon sure sounds same. But I don’t think that came from Korea.
“i don’t add what isn’t true”
Yeah, I’ve realized, to some being Korean is all about being the true believer…
#4
“It’s embarrassing to see native women of the motherland coming to give birth at US hospitals.”
It’s so their son’s can get U.S. citizenship and avoid the draft…”
#5
“…only to join the US Army afterward and serve in Yongsan.”
So that they can get PX access so that they can buy American beef to sell to their in country in-laws.
Ahh,….the circle of life is a beautiful thing !
#28,
Ironically, mandu is Chinese (not that you get irony).
” that means lots of meat, no kimchi, and many types of fried mandoo.
i’ve turned so many whites onto korean food. it’s the way you introduce what really is peasant food. ”
Peasant food? You brought your friends to try out dog meat?
If mandu is Chinese, then Ramyun surely is, too. I heard Kimchi is actually pickled Chinese cabbage. Any truth to that???
‘But all these words you reffered are consist of two chinese characters,which eventually make them all sound alike.’
nice try. i’m not going on sound but you already know that. typical japanese style of confusing the issue.
shinto is just souped up korean shamanism.
geisha and kiseang? let’s see women schooled in the fine arts to entertain upper class men who may or may not sleep with them. yeah, on second thought, they do sound alike.
korean and japanese? both share the same grammar with each other which is unlike any other other grammar in asia.
just coincidence, huh?
hey, according to expats in japan, you japanese have no problem admitting your korean heritage. what’s up with that?
kind of lonely without all your friends at occidentalism, no?
Isn’t it fairly well established that most developments in East Asian culture travelled from China through Korea and then on to Japan?
‘Asian culture travelled from China through Korea and then on to Japan?’
more claptrap lies from angerman. nuff said.
chemboy, we* see you are begging for our attention. now, you shall have it. we regret to inform you that we have decided to excommunicate you. that is, other than this brief communique, you shall receive no further communication.
you are commanded to refer to us as ‘your grace’ in all future posts though you shall receive no answer. we shall, however, review our decision based on your contrition.
you are now excommunicated.
* been watching ‘the tudors’. sorry, guys.
So that’s a “lie”? Does that mean things originated in Japan and spread west? Or does it mean that things started in Korea and then spread east and west? Maybe that’s it.
I believe the name originated in China.
Not better but easier to understand because there is greater exposure to North American English.
yeah, this is the ‘via korea’ argument devised by those who can’t stand the fact that korea’s hand looms large in the developement of japanese culture.
yeah, the chinese just packed all that shit up and just sent it via korea to japan.
how convenient.
i’m finished speaking with you, dog. i see your game. good day.
‘I believe the name originated in China.’
the name originated from shilla. sorry.
Nope. The Japanese proclaimed the name themselves. Feel free to check Chinese and Korean chronicles.
The cultural suzerainty stuff again? I guess we English-speakers have to kowtow to North Sea Germans or Scandinavians (wherever Hengist & Horsa came from) forever. Or to the French, Italians or Greeks for “civilization”. Oh, don’t forget the Turks and Arabs.
Or, maybe everyone is affected by each other- but nah, that can never happen, can it?
“shinto is just souped up korean shamanism.”
Not exactly. Shinto is animism. And shamanism came to Japan through Siberia.
“geisha and kiseang? let’s see women schooled in the fine arts to entertain upper class men who may or may not sleep with them. yeah, on second thought, they do sound alike. ”
“Sound alike” is the argument you’ve started. And prostitution is the oldest human profession. I wouldn’t surprise you find them both in Korea and Japan without any cultural connection.
“korean and japanese? both share the same grammar with each other which is unlike any other other grammar in Asia.
just coincidence, huh? ”
I remember you’ve run into Ampontan’s blog on this and you already knew about Manchu, Mongol, Turkic and other Altaic languages all have same sort of grammars.
“hey, according to expats in japan, you japanese have no problem admitting your korean heritage. what’s up with that?”
It’s alive and well. Thank you.
Korean culture gave influence to Japanese society especially in the 6th century when many exiles fled to Japan because of political confusion in the peninsula.
“I believe the name originated in China. ”
No. It originated in Japan. It was used in the diplomatic correspondence with China and the name can be traced back in Tang chronology though.
No slight to Korea intended and no “game”. Don’t be so paranoid.
‘Oh, don’t forget the Turks and Arabs.’
most have problems with that one though this westerner does not.
my sources indicate ‘nihon’ came from shilla. why would the japanese call their country ‘the root of the sun’? perhaps you’re one of those people who believe the japanese translation of ‘land of the rising sun.’
ps most americans have no problem admitting their greco roman heritage. most koreans have no problem admitting the chinese origins of their base culture. the japanese, on the other hand, have a hard time admitting the korean nature of their culture. that’s why i talk about it. let me guess, you have a japanese girlfriend.
‘I remeber you’ve run into Ampontan’s blog on this and you already knew about Manchu,Mongol,Turkic and other altaic languages all have same sort of grammers.’
uh, no, they don’t. just ask dda. be careful here. you’ll make yourself look more foolish than you already have.
pisses you off, don’t it, aceface?
ps
‘Korean culture gave influence to Japanese society especially in the 6th century when many exiles fled to Japan becuase of political confusion in the peninsula.’
more attempts by a japanese to confuse the issue. korea was the primary country for japan for over 600 years. thereafter, it continued to be a souce of culture and technology. just ask hideyoshi.
calm down, aceface. don’t get so angwi.
lastly:
italien food is actually chinese food.
Pawi, you are just a kind of guy that many 2ch denizens think as “The Korean”.
Are you sure you are not a Japanese pretending to be a Korean?
“Pawi, you are just a kind of guy that many 2ch denizens think as “The Korean”.
Are you sure you are not a Japanese pretending to be a Korean?”
I think Robert once reminded you how you fit to the image of the “stereotypical” angry gyopos.
Pawi
Really, you should rethink what you are writing here. The more I read your posts, the more I think that you are somewhat in a very twistingly way, in a state of love affair with the Japanese and the Japanese culture.
You should come out. Deep in your heart, you envy Japan, and respect Japan, or even love Japan, but you can’t admit it because of the official political Korean doctrine that a good “Korean” must hate Japan and the Japanese.
Interestingly, my personal experience is that younger contemporary Korean on the Korean peninsula doesn’t have this inferior complex against the Japanese today.
Interesting that this is inherited among some young American Korean.
pawi, I suppose you also believe that the kayagum, and gumdo are Korean inventions too? OK, the kayagum is Chinese in origin and gumdo, Japanese but really, who cares?
My wife and I had an interesting experience with the 1st pizza restaurant to open in Daegu back in the 70s - possibly the 1st Korean run pizza restaurant in Korea for all we know.
We had both been to the US and eaten real pizza so when we saw the sign, we were suckered in. The restaurant owner explained that his chef had studied in Italy and they were pleased to offer the real deal.
When the pizza arrived, it consisted of dough covered with a white sauce (flour and water) topped with shrimp (complete with shells and heads) and canned fruit. Naturally we were shocked and exclaimed “what is this?” My wife explained how pizza is really prepared and later taught her how to prepare it. The chef escaped, never to be seen again.
Similarly, during our last residence in Korea, my sister-in-law was studying under a multi-level marketer selling bidets. She was told by the instructor that 90% of US households have a bidet.
Another time, my wife was shopping at Hyundai Baekwajum and picked up a tube of Arm & Hammer toothpaste with baking soda, which is our brand of preference. The salesclerk “informed” her that nobody uses that brand, even in America. My wife asked whether she had ever been in America and naturally she had not.
Another sister-in-law had enrolled her child in tea ceremony class and informed us that the ceremony originated in Korea, not Japan. Unless I am mistaken, it is Chinese in origin.
This desperation to differentiate Korean culture from Japanese and Chinese, and to argue over the origins of ancient cultural artifacts is totally loony. But we have learned not to place too much credence in any claims made by Koreans, as if we actually cared.
Oh and btw Italian food is Italian, not Chinese. The history of pizza in particular is interesting.
As for the Marco Polo’s supposed discovery of noodles in China, let me say that the fact that red peppers originated in America and were introduced to Korea by Portugese traders hardly makes kimchi American.
Ramen is a Japanese interpretation of a Chinese dish.
PS. Excommunication? Your Grace? I think I’ll refer to you as ‘Your Grass’ because you’re obviously smoking something, and it ain’t tobacco.
#50,
Kimchi would kinda suck without red pepper, though.
“my sources indicate ‘nihon’ came from shilla.”
Makes you feel better?
Doesn’t change the fact that Japan is awesome.
I remember quite a while ago, when people would accuse US Koreans as being potential traitors, with little patriotism towards the US.
A supposedly muscled up dude, named Sprewer, claimed time and again that European Americans immediately became loyal to the Constitution upon landing on America. Dogbert believed that East Asian immigrants weren’t really US citizens, because of their lack of loyalty.
Japanese internment aside, I have discovered something that debunks the white man’s lie.
The largest immigrant spy ring bust in US history?
check it out.
http://en.wikipedia.org/wiki/Duquesne_Spy_Ring
Korea did provide Japan with a combo of Chinese and Korean things up till about 800AD. Between 1100-1500, the Europeans provided Japan with stuff, Korea received very little of this, except for maybe some new vegetables, and some other minor stuff. Meanwhile, the Japanese learned to be like Europe.
Currently, by the trend of things, it looks like Busan is the place where South Koreans are endlessly mimicking and accepting Japanese products and culture, with virtually no restraint.
I believe the present is more important than the past. As it is with life.
South Korea needs to work much more to claim foreigners are eager to copy them.
I believe the vast majority of US Koreans don’t bother joining the US Armed Forces.
Way more of them find their ways to hunt for girls by the Goryo-Yonsei route.
…all this talk of origin reminds me of an architecture student of mine when I first arrived in Korea. I told him I heard that the roofing tiles used in Asian houses appeared to originate in Korea. He laughed his ass off before saying that it’s a simple engineering fact that a roof must be shaped like a roof.
Wrestling is wrestling. Entertainment girls are entertainment girls. Uncooked food is uncooked food. These things are not unique to Korea nor Asia. They have likely been around in many forms since the dawn of time.
Many things in world history were discovered or invented in several places almost simultaneously. Necessity is the mother of invention. Even modern technology such as the lightbulb and the motorcycle.
I just wonder, are Polish, Ukraine folk embarassed by the fact that they are fluent in Russian as well?
Does Russia, Germany, and Poland et al also play chicken and egg games about origin?
by the way, I think the claim that Japanese men have bigger dicks than Koreans is totally bogus at best.
They are shorter over all, as a population, you know that, right?
#57
The last comment was kind of unnecessary.
A Polish friend who earned a master’s in philology told me that in school, Polish students all strived to get good marks in every subject but Russian, which they deliberately bombed as a means of passive resistance. She was teased by her friends for doing well in that subject because she loved languages so much.
A cursory glance at some traditional buildings around the world reveals a variety of roof forms and materials. Places with heavy snowfall have steeply sloping roofs. Roofs in hot, dry climates are often flat.
@58: unnecessary perhaps, but not at all unexpected.
Strange.
As far as I know, if they have bachelors’ degrees from English-speaking countries, they are qualified for their teaching jobs. The quoted does not talk about this.
# 40,
Pawi, do you have a source for the shilla being the originators of the term Nihon?
I think the Chinese were calling the Japanese “Wa” for the longest time until Baekje suggested something else. Don’t know if it’s Nihon however.
#58, Height does not necessarily make a large difference, Ron Jeremy’s only 5′6″ tall.
Forget it. I’ve tried. Pawi listens to no one except Pawi and the voices.
#57,
The average height of a male in Japan is 170.8 cm, 158.0 cm for a female.
The average height of a male in Korea is 173.9cm, 161.1cm for a female.
This is a 1.78% difference. Translated to an average penis size of of 135 mm for Asian males, this would proportionately translate to a 2.4% difference, or 3.24 mm or 0.13 inches.
If you need to quibble over that, you have my sympathies.
Here are some statistics that actually matter:
Average life expectancy in 2006:
Japanese men: 79 years Japanese Women 85.81 years;
Korean men: 75 years Korean women: 82 years.
Per capita income in 2007:
Japan: $35,110; Korea: $24,750
http://en.wikipedia.org/wiki/D....._Porn_Star
For wjk
Mehraban D, Salehi M, Zayeri F.
Department of Urology, School of Medical Sciences, Tehran University of Medical Sciences, Tehran, Iran. mehraban@sina.tums.ac.ir
This study aimed to determine the penile size and its correlation with somatometric parameters in physically normal Iranian adult men. To do this, a random sample of 1500 normal men aged between 20 and 40 years underwent tape measurements of penile dimensions in the stretched state under the same condition. The mean total penile length was 11.58+/-1.45 cm, the mean granular length was 3.04+/-0.33 cm and the mean girth was 8.66+/-1.01 cm. Multivariate regression analysis showed that penile dimensions are significantly correlated with age (P=0.018), height (P<0.001) and index finger length (P<0.001). This analysis provided no evidence for significant effect of waist/hip ratio and weight on penile dimensions. As the penile augmentation is still in its experimental stage and its indications have not yet been clearly established, providing standardized data on penile dimensions seems to be necessary to make convenient decisions in the counseling and/or treatment of people with short penis concerns.
PMID: 17151695 [PubMed - indexed for MEDLINE
for KrZ
Wkj, has Tehran University of Medical Sciences also determined a correlation between penile size and territorial claims to small rocks in the sea?
Thanks wjk, now I know why Islam subjugates women; they wouldn’t stick around for 4.55″ of lame otherwise.
Even the Korean Cultural Properties Adminstration credits the introduction of giwa, or roof tiles, to Han China.
To: WJK, reply to #54
It’s true that fewer Asians join the military by % ratio, but this Korean kid did join the US Army:
http://la.indymedia.org/news/2.....omment.php
He is my fellow alumni from Fullerton College. RIP.
Sushi can be deceptively easy from its appearance. An apprentice needs about 3 years just to learn how to slice fish properly.
Many non-Japanese run Sushi restaurants can get the appearance right, but not the taste. Until someone takes you to a good place and teach you how to eat it properly, you won’t know the difference.
As for the origins on food like ramen and mandou, that’s debatable as early peoples like the Qijia are long-gone. But from Chinese point of view, ramen, or la-mien is generally considered food of Muslim Hui origin.
The best la mien (pulled noodles) I had in China were Lanzhou La Mien made by Muslims in a little noodle restaurant in Tianjin. My father used to hand-make Shandong La Mien and it wasn’t nearly as good as these ethnic Hui guys.
Ramen has only been popular in Japan for about a century. Many people take our broad selection of food today for granted. In our grandparent’s era it wasn’t like that. For example, in 1957 the British news show Panorama aired a hoax about spaghetti being harvested from trees in southern Switzerland. The British public actually believed it as Spaghetti was a rare, foreign food in the UK. Can you imagine the same today?
http://www.museumofhoaxes.com/.....i_Harvest/
How did the Japanese end up with so many big titties?
porno sunjingook
I kinda doubt that, even in Japan, the average sushi chef at the 200yen/plate luncheonette catering to hurried businessmen has spent anywhere near 3 years just to learn how to slice fish properly. Really, unless you’re talking about something a lot more upscale, the idea that you need some sort of specialized training to make sushi is pretty ludicrous.
And I would argue you haven’t had a proper egg’n'toast sandwich until you’ve had one that’s been cooked on an aged cast iron skillet using just the right amount of bacon grease, set on home-made toasted white bread with organic mozzarella cheese and toast that has been cooked at just the right temperature.
Everything is a matter of taste. I imagine if you want “authentic” Japanese flavor you’d better do it the “right” way.
…if I’m not mistaken, isn’t sushi prepared differently depending on where in Japan you are? Wasabi as well?
To bring this full circle, I think the best English accent comes from an Australian of mixed British and Irish blood born on the West coast of Canada but raised in the East with a healthy dose of American television. Kiwis need not apply. They’re not “authentic” enough. (lol)
Actually, most ‘wasabi’ sold in Japan is just plain old horseradish dyed green.
Only on the ‘hole can a blog entry about non-”white” English teachers morph into being a 78+ comment discussion about sushi.
#57,
Well, I don’t go around checking out other guys. It’s not as if it something that comes up in a conversation very often either but…Koreans are generally bigger and taller than Japanese, so you’re probably right on that mark…And yet, the studies say otherwise:
http://www.altpenis.com/penis_.....rvey.shtml
Not that I care, I’m part French.
Not really surprising, considering…
RIP, CSUFullerton, Grace Korean Church, Korean dude.
The Middle East is losing the war. Violating all rules of conventional MANLY warfare, just like the Vietnamese did, yet you watch and see, that they will succumb, partly because their own people will get sick and tired of collateral damage.
They killed more of their OWN with those tactics than US troops.
US Senate promoted current generals in the frontlines, and even Obama is talking about staying a bit longer. He was full of irrational hot air to begin with, anyway.
Iran had to photoshop half of their missiles. Pathetic. North Koreans didn’t do that.
I equate US Vietnamese community to US Persian community. Versus them, at least Koreans have a free republic. They should really look into making a MacArthur South Korean currency.
Satelite photos at night.
“Iran had to photoshop half of their missiles. ”
Not as ingenious as the Soviets, who engineered an intricate pneumatic system to give the appearance the the GR-1 rockets being parade weren’t tin and cardboard.
http://www.boingboing.net/2008.....t-pho.html
I doubt years of slicing fish a special way will affect the taste of sushi. Raw fish is still raw fish no matter how you slice it.
The quality of the fish is what matters. Not the ethnicity of the chef.
wang, i read that in cummings’ book. to be honest, i don’t care if it’s true. i just use stuff like that because it drives japanese people like aceface absolutely nuts. it’s fun.
wow, three years to learn how to cut a fish? sushi is just raw fish on a teaspoon of rice doused with soy sauce and wasabi. nothing to it.
‘Wrestling is wrestling. Entertainment girls are entertainment girls. Uncooked food is uncooked food. These things are not unique to Korea nor Asia. They have likely been around in many forms since the dawn of time.’
the most ignorant statement made here yet. well, then, sumo is wwf, right?
you’re dismissed. you have now been put on the watch list for excommunication.
lastly, mizar, your comments on food are about right but i’m not the one trying to say that korean mandu is chinese mandu which it ain’t.
@#23 Tomojiro
Can I take your invitation over Pawi?;-) I’ve been to many kinds of Sushi places in Japan yet I believe I’ve only explored 30% of sushi or even less. I was told by a middle-aged chef at a small sushi bar nearby Toyogigoen,Tokyo that he spent so much time to learn how to cook rice for sushi.and so on.
Anyway what was the topic again?
Toyogigoen=Yoyogigoen
Traditional Itamae-San training takes about 10 years worth of instruction (under a master) and work experience. In the old days an apprentice starts around high school age, spends first couple years doing kitchen choirs and making rice before being taught how to use the various Sashimi hōchō & other knives. The chef’s skill with the knife will impact the quality and texture of the nigiri.
These days I think the apprentice doesn’t start until after high school graduation, unless if he was working at the parent’s restaurant. It still takes many years to attain Itamae-San status. The conveyor belt sushi places probably hire chefs with less expertise (and pay), but like most things you get what you paid for.
Many sushi chefs are actually not experts at picking fish. They depend on specialized middle-man merchants to pick through wholesale markets and find them the best fish, delivered to the restaurant.
‘This desperation to differentiate Korean culture from Japanese and Chinese, and to argue over the origins of ancient cultural artifacts is totally loony. But we have learned not to place too much credence in any claims made by Koreans, as if we actually cared.’
and i’ve learned not to put too much credence into what you say, mizar. afterall, you do say you are korean. my guess is you’re a white dude married to a korean.
don’t care about koreans? then, why do you spend so much time here denigrating your own, uh, ‘people’? as for the tea ceremony, who cares what the little girl said? obviously, you do. and if the koreans want to say it’s tea ceremony is korean, what’s it to you since you say:
‘and to argue over the origins of ancient cultural artifacts is totally loony.’
and yet you argue about it.
looney, indeed. fare thee well, my, uh, ‘korean’ brother.
The traditional training requirements for a sushi chef is a time consuming affair to weed out those without skill and dedication.
An apprentice (minarai) starts by doing basic kitchen chores and learn by observation for few years. After a while he is taught how to gut fish and cook sushi rice properly. If he doesn’t exhibit any skills, this is where he’d stay, with pay below or equal to the serving staff.
If the apprentice shows skill, he is allowed to work in the front as shimoita (”below the board”), an assistant to the sushi chef. This stage typically take 3 years, where he’d learn how to use sashimi knife properly. At this stage he is not allowed to make sushi for the customer without direct supervision, though he could make other stuff that require less skill, like hand rolls. At this stage he is paid at or above the server’s wages.
If the student chef is good enough, he’s promoted to nakaita (”middle board”) where he is allowed to make sushi for the customers without supervision. At this stage he is paid about twice the server’s wages.
Then, after some years of experience, he may attain the status of Itamae-San. A popular master chef can make 6 figures from salary and tips. He gets a cut from the sushi bar’s daily bill. At this stage he may also open his own sushi bar.
This kind of time-consuming dedication is not always feasible in chef training overseas. In America the typical sushi academy is a 3-6 months program. Only about 20% of the graduates from these schools go work in traditional sushi restaurants, the rest end up in some kind of “fusion” restaurant where more emphasis is placed on cooked dishes.
In cases where the chef isn’t highly trained, the restaurant tend to favor fish that’s more forgiving, like salmon and “spicy tuna”. I’ve had sushi at many restaurants, and some of these had chefs with skills lower than the Mexican lady working at “Sushi Boy”.
jer, the japanese made all that schooling up to impress westerners. there’s nothing to making sushi. just some fish on rice doused with soy sauce and wasabi.
twenjang stew is more sophisticated.
87. Comparing WWF to Sumo is like comparing Scat to Guano. Wrestling obviously evolved differently in Europe and Asia but claiming Japan “stole” from Korea the idea of 2 guys fighting (without punching) in their underwear is silly.
You can’t excommunicate me, fool, unless you’re a =POPE=, which you are, but so am I. So reciprocally, I excommunicate everyone who reads this. Or not. Fnord.
“wang, i read that in cummings’ book. to be honest, i don’t care if it’s true. i just use stuff like that because it drives japanese people like aceface absolutely nuts. it’s fun. ”
Pawikirogi`#28
“as for aceface, i don’t add what isn’t true. ”
Not only fun,you are also being enlightened,my friend.
And as for Cummings book,you mean “Korea’s Place in the Sun”?
I thought Cummings only suggested that the name rising sun could come from the view from peninsula or something.One of many baseless speculation he does in that book on Japan.
But to be fare to Cummings,I just am a guy who take anything coming from Cummings with grain of salt that relates with Japan,North Korea,Korean war,American intrusion to South Korea.
‘Japan “stole” from Korea the idea of 2 guys fighting (without punching) in their underwear is silly.’
stole? where did i write that? show me. fighting in their underwear? that’s the only similarity? the referee in sumo wears baekche costume. did you know that?
my sense is you have no idea what you’re talking about. bye.
96. Re-read your post at 25. You specifically say sumo is Korean.
Bye? Promise or threat?
pawikirogi, it is sad that you are bound up by this prejudice. I would pray for you if I thought it would help.
Sushi rice is made with short-grained Japanese rice, with just the right level of stickiness. Depending on the chef it can be lightly seasoned with rice vinegar, sugar, salt, etc. It’s formed by hand to achieve the correct consistency.
Some sushi is dressed with a little bit of ponzu sauce, which is made from juices of assorted Japanese citrus, rice wine/vinegar, bonito flakes, sea weed, etc.
Sushi rice should hold its form to allow pick up by hand, or gently with chopsticks. When you put it in your mouth, it should fall apart easily when chewed. If it’s packed too tightly, it won’t fall apart easily in the mouth.
With few exceptions, sushi should not be doused with sauce, because it’d cause the rice to fall apart. Some chefs insists on using a lot of ponzu sauce, which I don’t agree with.
A good sushi chef will dress his nigiri sushi with the right amount of wasabi to enhance the flavor, you can eat it as it or dip part of the fish in soy sauce and eat it whole. Depending on the customer’s size, gender, and appetite, the chef may adjust the portion of rice to make sure the patron doesn’t get full quickly or leave hungry.
Sushi rice should never be cold, dry, mushy, packed too tightly, or fall apart too easily. Traditional sushi chefs spent months to years learning how to make sushi rice well at their apprentice stage.
“jer, the japanese made all that schooling up to impress westerners. there’s nothing to making sushi. just some fish on rice doused with soy sauce and wasabi.
twenjang stew is more sophisticated.”
Ever made sushi?
Give it a try, you might cut your fingers and spare us your nonsense for a day or two.
Thanks Jerry!
@#99
” … Sushi rice should never be cold, dry, mushy, packed too tightly, or fall apart too easily….”
Yes that I know. And I noticed here that rice is too sticky with some Korean chef and too light or fall apart with Chinese chef. One of experience I hated was sushi with light basil flavor, it was so called fusion restaurant but it just destroyed my appreciation.
if you want to eat the worst sushi on earth, you go to a American Chinese buffet restaurant’s sushi corner. Cheese or fat fillings are pretty much obligatory. Whoever came up with the concept should be shot, and I suspect it’s a Korean sushi buffet owner.
the Japanese are the best with their own food, but the priciest.
one thing I note about South Korea, is that people there still look to “get out”, instead of staying in the native land like the Japanese, German, French, British do. South Koreans are like the Indians, the Polish, the Russians, the Czech, the Greek, who continue to look to leave their native lands, and to land on a land of “better chances”.
This I note with deep grief, as originally a Korean.
Hey WJK,
As an immigrant myself, I believe there are also numbers of Japanese, German, French, British do wanted to “Get out” their native land for better chance.
For sure, the numbers might be less but “better chance” attracts everyone.
I think Korean women aspiring to professional success might be more inclined to wish to work in a country with less of a glass ceiling, such as America. There is also a perception that the American university-level educational system is better than that in Korea. However, I think some of the Korean wanderlust may be remnants of the past, when incomes weren’t so high. As Koreans begin to realize their own economic status in the world, I think this will gradually die down.
* raises hand *
Developed countries can be just as difficult to live in — whether because they are high-maintenance, ie require some much money [taxes] from their citizens to function that’s you’re better off not participating [France is a great example]; or because in a well-established society the elite tends to keep to itself and social progress is harder to achieve. Then, there is also the need, or desire, to go and see “something else”.
For me it was a bit of everything…
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