If you build it

My son and his classmates have been on a mission lately.  They are in the midst of building "Mix Land" - a carnival for the students and kids from the neighborhood.  At 6 years old, they are building rides that move and entertain.  They are creating the whole experience.

It all started with a plan.  The kids, with the help of their teachers, discussed what they wanted to make and how they were going to build each ride.  They drew up plans and now it is time to execute those plans.

Parents were invited to school today to watch their kids working to build the various rides.  There were boxes attached to wooden platforms on wheels that will be used as "jet coasters" and a ghost ride featuring black-light artwork and a carousel that actually goes around and around.  Of course, there is more too!  As a parent, I was blown away to see these kids working together to build an amusement park for their cohorts.

I'm sad to report that this is as far as my son gets to go with this project.  We are going on vacation.  Of all school activities for him to miss out on, I am saddened this is what he will be missing.  The creativity, the collaboration, the execution... so many amazing skills the kids are learning by DOING!  Things like this make me really, really appreciate my son's school.

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I will be taking a break from writing while I am away.  I'll be back at the computer as soon as I return to Japan.  Until then... Matane (maw-ta-neigh) or See you later!

A phone call takes precedence

I very rarely schedule anything between 8 and 10 pm.  That is when I write this blog.  At times I will write something in advance, but not very often.  This is my scheduled time.

But when a friend needs to talk, I am there.  Suze Orman always says "People first.  Then money.  Then things."  I completely agree.

My friend needed me and that is where I needed to be.

More Japan adventures and insight tomorrow.

A whole lot of bread

Point cards are very popular in Japan.  I have a whole wallet full of them to prove it.  Buy 10 cups of tea, get one free.  Collect points and get money off in the future.  Basically, they are all the same.  I have so many that I can't remember sometimes if I already have a card for that business or not.

Of course, there are some cards that get a lot of usage.  Shortly after moving to Hikarigaoka, my husband discovered a bread topped with onion and cheese, with a small piece of ham inside.  Soon, we were buying this bread and many others at the shop.  Each time I spent three hundred yen, I got a stamp.  Over the past two years, the points have racked up.

Whenever I filled up a card, I got ¥300 off my next purchase.  After cashing in the first card, the sales lady cut the card in half and gave me the stub.  I was told to keep the stubs because I would receive a reward if I turned in 10 stubs.

Although I didn't think we would ever collect 10 stubs, I kept them in my wallet.  It took over 2 years, but eventually I accumulated 10 of them.  Today I "cashed" in the stubs and received ¥3,000 ($27.50 USD).  6 small certificates each worth ¥500.

It seemed like so much.  At home I calculated that we have spent over ¥90,000 ($828 USD) in order to get the reward.  It felt like the moment I calculated how much I was spending at Starbucks back in the day when I used to drink coffee.  As soon as saw that number, I greatly cut back on my coffee habit and then gave it up shortly thereafter.

I have a feeling our family bread habit, including my husband's onion bread, will have a similar fate.  Right after we spend the reward, that is.

A helping hand

So much of life cannot be accomplished by a single person.  The saying "it takes a village" can have just about any ending.

When I was in my early 20's, I did not understand this sentiment whatsoever.  I wanted to do everything myself and I really thought I could.  But the older I got, I learned (sometimes the hard way) that working together is so much better.

In the US, I had a whole village of people that were there for each other.  If a childcare issue arose, I had several friends that were happy to help.  If I had a house maintenance emergency, I had a neighbor that could always lend a hand or guide me to the right place to find a professional.  If I experienced an "all systems failure," my parents would come to help me clean up the pieces.  It took me years to figure out who my circle was - how I could support them and how they felt comfortable supporting me.

One thing that I didn't consider before moving to Japan was being without my carefully crafted community.  It is not just the friendships I miss, but the supportive village.  When one needs a helping hand, someone is there to lend it.

Pretty soon after moving here, I met the park moms.  They helped me in so many ways - from helping care for my child to teaching me the ropes of where to go shopping and even helping me through a back injury.  They have been incredible.  I am always grateful for them.

Over time, I have slowly built up a community.  Today a friend came over who takes care of my plants and grabs my mail anytime we go on vacation.  It seems like such a little thing, but I really appreciate her efforts and dedication.  We were chatting when I suddenly realized, through a lot of hard work and many chance meetings, I had created a new village.  I am surrounded by super helpful people that bless my life in so many ways.

Of course, I hope they feel that I am just as helpful and important in their life as I feel they are in mine.  I don't think this challenge is only an issue in Japan.  Any time someone moves, they have to rebuild their circle.  And it takes time.  A whole lot of time.

Nothing like canned corn

When I was growing up, I loved creamed corn in a can.  It was so sweet!  And it was considered a vegetable!  Not a very nutritious vegetable, but a vegetable nonetheless.

The older I got, the less I ate it.  It is to the point that I think if I did take a bite, I would feel so disappointed because the true taste would not measure up to the memory.  So, I will forgo running down this particular memory lane.

Instead, I decided to try out a different version of creamed corn.  A friend who was visiting Japan told me about a chocolate bar that reminded her of canned creamed corn.  It honestly didn't shock me.  After all, I've blogged about many unusual food finds.  I am less and less shocked everyday.

I sought out a corn flavored Crunky bar and brought it home.  My husband laughed so hard.  He was looking at the package and told me that they recommend putting the chocolate under the broiler with a small amount of soy sauce on it.  They say it will help bring out the corn flavor.

We decided to do it with half of the bar.  My husband laid a bit of foil down so the chocolate wouldn't melt all over out little broiler.  In no time at all, our chocolate was ready.

We let it cool and then dug in.  It was... well... interesting.  It did match with what I expected.  It tasted like creamed corn.  But, also it tasted like something that I didn't want to eat.  Maybe I ate too much of it as a kid.  It's just not a flavor I need in my life anymore.

The "raw" bar wasn't too exciting either.  It might have been a blast from the past, but it's nothing I need to eat again.

Looking at the pretty pictures

I've always been captivated by photographs.  A well photographed subject can draw me in and make me think.

Whenever we are in Roppongi Midtown, I like to swing by FujiFilm Square.  Tucked into a corner of the building is a free gallery.  Every month or so they display a new collection to entice, intrigue, and entertain.

I'm so impressed to find little free museums such as this in such a big city where real estate is at a premium.

Tonight's exhibit was superb.  Photos from around the world by Osamu Kobayashi, several of which I could have stared at for hours.  One was an impressive shot of lightning striking near Sky Tree.  I love a good lightning photo, but this one was explosive.  The second was entitled "The sea to the west of Okinoshima Island (Japan)".  If you simply glance at it, it appears to be just a sea of blue.  But upon really looking at it, there is so much to really see.  I wish I could share those photographs with you, but there are signs everywhere saying no photographs!

Unfortunately, the exhibit closes on November 20th.  But luckily there will be more exhibits to come.  And I will make sure to stop by and take it all in.

Sing out loud

Earlier this year I was invited to join a choir.  I am not much of a singer, but the group was not looking for perfection.  They are a group of moms connected to the kindergarten that perform for the kids a couple of times a year.

I accepted the invite, but several things got in my way.  I never made it to a practice.  It wasn't on purpose, I was just busy, sick, and so forth at the time.

Last week, the moms approached me again.  They wanted to perform "When You Wish Upon a Star" for the kids.  I didn't have anything in my schedule, so I agreed to go.

It was exactly what a person would expect when attending a small choir rehearsal.  15 or so moms coming together to sing a couple songs and practice.  It felt nice to sing together.  Combining our voices in a lovely melody.

As I sang, I thought of my grandmother.  She sang for many, many years in her church choir.  It was a form of community for her.  I felt it today, too.  These moms, many of whom I have never had a conversation with, were all working together to do something nice for our kids.  It was a really nice way to spend the morning.

Now I must work on learning the Japanese version of "Winter Wonderland", as we will be singing that one too.  Wish me luck.

Under pressure

A while back my best friend decided to gift me a pressure cooker.  I was a bit nervous to join the Instant Pot craze, but she did a lot of research to make sure I could use the machine in Japan.  I do have to use a small converter, as there are not three prong outlets in Japan.  But the electrical difference (110 or 120 volts in the US versus 100 volts in Japan) would not hurt the Instant Pot.

At first I used it very cautiously, in part because it was such a different cooking methodology than I was used to.  Before I knew it, I was using it quite often for a variety of cooking tasks.  I boiled peanuts in it.  I cook large batches of Japanese curry.  I have made tons of bean and vegetable soup (my son's favorite soup).  Over time, it has become a beloved member of my kitchen family.  I now see why people rave about them and am super grateful to have one of my very own.

Recently our neighbor's family gifted them with a large box of fuyu persimmons (the short fat ones you typically eat raw, like an apple).  While the wife was thrilled, the husband was not so excited.  He isn't really a fan of persimmons.  So, she asked if we would like to help devour them.  As huge fans of persimmons, we eagerly accepted the gift.  She sent us home with a large bag of the delicious orange fruit.

We ate several of them.  Before we could finish them we found ourselves the recipient of some more persimmons from another friend.  What is a girl to do with so many persimmons?  We couldn't eat them all before they went bad!

I was going to make jam like I did last year, but then a third friend mentioned she makes persimmon butter.  Oh, how I love fruit butters!  I changed my mind immediately.  After doing a bit of online research, I decided to combine a couple recipes and make the persimmon butter in my Instant Pot.  My son, eager to help with practically anything in the kitchen, did not need convincing to lend a hand.

We gathered our ingredients: persimmons, a lemon, honey, vanilla, a splash of water, and a pinch of salt.  The persimmons were either getting soft or were already quite squishy.  I peeled them and my son cut them up, looking for seeds.  He loved to squish the really soft ones with his hands.  Any reason to get a bit "dirty"!

After washing his hands to be rid of the persimmon residue, he then juiced the lemon.

We tossed everything in the Instant Pot and put it on to pressure cook for 45 minutes.  As soon as it beeped, I released the pressure.  I used a potato masher to break up the fruit and set the Instant Pot on high heat slow cook for 1.5 hours.   Typically I would have used an immersion blender, but I don't have mine here.  Kitchen space is at a minimum, so I really have to pick and choose my appliances.  Instant Pot and potato masher in, immersion blender out.

Once it was no longer steaming hot, I put it into my food processor.  (Food processor is also essential equipment in my kitchen!)

Just like that, it was done.  That was by far the easiest fruit butter I've ever made!  And the flavor... autumn in a jar!  It was simply divine.  I think it is really key to have overripe fruit, as it brings out the natural sugars and has a stronger flavor when cooked.

We will be enjoying this treat on toast, crackers, or by the spoonful.  No matter how we do it, we shall be savoring each and every bite.

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Persimmon Butter

8-10 fuyu persimmons
1/2 large lemon or 1 small lemon, juiced
1-2 spoonful honey
Splash vanilla
1/4 cup water
Pinch of salt
Optional: a cinnamon stick or 1 tsp pumpkin pie spice

1. Peel the persimmons and remove all seeds.  Chop into large chunks.  Put in pressure cooker pot.
2. Juice the lemon and add to the pot.
3. Add honey (to taste), vanilla, and water.
4. Lock the  lid and make sure the steam valve is closed.  Set pressure cooker to manual for 45 minutes on high pressure.
5. When the timer beeps, release the pressure.  Crush the fruit using an immersion blender or potato masher.  Add the spices if you are using them.  
6. Set the pressure cooker to the slow cooker function on high heat for 1.5 hours.  Set the lid on the pot, but leave a place for steam to escape.  Stir occasionally.
7. When the timer beeps, remove the cinnamon stick (if using) and add salt.
8. Taste the persimmon butter.  Add additional honey, vanilla, spices, or salt as needed.
9. Place in airtight jars and refrigerate or freeze.  

Yuzu fun

When my friend brings me a bag of yuzu, my heart flutters.  It makes me so excited!

Just like last year, I used the bright yellow citrus to make yuzu honey and ponzu.  The process of making both things made me so happy.  I use both of these so much and having homemade versions makes me feel like I'm providing for my family.

I think this will definitely be an annual fall activity!

Gotcha!

As a kid, I loved candy machines.  Put a quarter in the slot, twist the knob, and out pops a handful of candy.  I was a huge fan of Runts and M&M's.  You don't see those candy machines very often any more.  People want a sealed package of candy, I guess.

But all over Japan, there are banks and banks of similar machines.  Instead of candy, they hold toys and fun things.  And they are everywhere!  Restaurants, malls, and even airports often have a huge selection of "gotcha-gatcha" machines.

There are always a wide variety of choices.  And the rule always go, get it when you see it because you may never see it again.

My son loves to peruse the toy options.  While I try not to encourage lots of little plastic toys, he goes crazy over tiny food and stamps.  From wind up toys to little tools, there is always something he desires.

Depending on what machines one finds, these little toys can make a nice little souvenir.

Rent it for now, rent it for later

My husband told me that sometime we could rent a car for a road trip or weekend getaway.  We've seen a couple options around, but just have never made a plan.  Before we really look into it, we must determine a destination.

Until then, we just casually remind each other of the idea whenever the mood strikes.  Or, when we see something funny.

We stumbled upon a car rental option recently that I'm pretty sure won't work for us.  It was actually a car share.  It was eye catching because the vehicle was super tiny!  I know many Americans that would not fit into the tiny one-seater.

While I'm not exactly fond of small spaces, I thought it would be fun to zoom around town in this little contraption.  Of course, I only think this in my fantasies and definitely not in real life!

The orange stuff

A few days ago, the owner of the produce shop let me know he had some hachiya persimmons in stock.  I made time in my schedule to go over to the store to pick some up.  Making hoshigaki is very exciting for me.  I enjoy them so much!

This time, after peeling and dipping the persimmons in boiling water for 10 seconds, I then dipped them in vodka.  It's a small change.  I wonder if I'll be able to tell a difference in them after they are done.

Now they hang outside, making me smile as I think of fall.  They are the perfect November decoration.

Where it all began

We spent the morning at Hibiya Park at the Farmers and Kids Festa.  I arrived to the festival jazzed and left it feeling like we had done that before.  Not much has changed with the festival over the past couple years, which is both a good thing and a bad thing.  Regardless, it was a beautiful fall day.  So when we were done wandering around looking at information about whole foods, we were not ready to head home.

My husband suggested we walk from Hibiya Park to Shiodome Station (where the super neat Nittele Clock is located) so we could take the Oedo line home.  We eagerly agreed.  Wandering around town is fun, especially on nice days when you don't have an agenda.  There is time to actually slow down and look around.

Just a few blocks from Hibiya Park, we stumbled into SL Square.  It is immediately identifiable by the huge 1945 steam locomotive engine (nicknamed "SL") residing in the middle of the plaza.  This place is considered the birthplace of the modern railway in Japan.  Back in 1872, the first railway terminal was located near this plaza.  The trains ran from Shinbashi to Yokohama.

Now the plaza is a popular meeting place for business people going out for dinner, as it is super easy to find and very centrally located.  My son loved seeing the train, but was a bit disappointed that we weren't there for one of the three whistle blowing events each day.  Seeing the train is one thing, but hearing it "talk" is a whole different level for young kids.

Sushi rolls

When I say they don't really have sushi rolls in Japan, it's because for the most part they don't.  Sushi rolls are super popular in the US and dominate many sushi restaurants.  Beyond the cucumber roll, sushi is predominately served as a ball of rice with a piece of fish on it.  Sometimes, for things like ikura (salmon eggs), there is a strip of seaweed wrapped around it to hold all the little bits on top.

Of course there are always exceptions.  The local fish shop periodically carries a small selection of sushi rolls.  They long cylinders with only one item tucked inside a small amount of rice and wrapped tightly in seaweed.

Ground tuna

Dried gourd that has been rehydrated

Salmon - the green sticker means no wasabi

The beloved tuna

My son loves tuna in his sushi roll, but he will also go for a good cucumber roll any day of the week.  I just make sure never, ever to pick up the natto rolls (fermented soybeans).

Check it out

My son and I had our first official visit to his future elementary school today.  That in itself is a huge thing.  My little baby is growing so fast before my eyes.  I can hardly stand it.

We had to go to the school for what was labeled a health check.  My husband kindly filled out all the forms and while he was at work, we headed over to the elementary school.

I was excited to see several moms from the kindergarten heading to the school as well.  We all walked together, as our kids ran ahead, excited to see their new school.

We arrived and removed our shoes, as is custom in Japan.  No shoes in schools or many public buildings.  We checked in and were guided to the first step of the process.

First my son had a hearing test.  Then he had an eye exam.  Up next was a line of 4 doctors - a dentist, optometrist (who looked into his eyes instead of just the sight exam), ear/nose/throat doctor, and a doctor that listened to his chest.  It was so well organized.

When we were done, we were directed upstairs.  I didn't know what to expect, but I followed orders anyway.  At the top of the stairs, my son was directed one way and I was directed another.  With raised eyebrows we went where we were told to go.

I found myself in the library where I was handed a large envelope filled with a stack of papers.  I quickly pulled out my trusty Google Translator and started figuring things out.  After a moment, a kind (English speaking) mom from the kindergarten sat next to me.  For the next half hour, she kindly translated and helped me out as needed.  I only had to fill out one form, which was very simple since my child does not have an allergies.  Mostly, I just made sure I had all the other forms and paperwork in my bulging envelope.

When the staff were done with their short presentation and making sure we had everything, the moms started chatting.  It turns out that seven of my son's current school mates will be going to the same school.  Several of the kids have older siblings, so it was nice hearing that we have some "experienced parents" around us.

The staff were inviting the parents to leave in groups.  We were at the third table.  I didn't know what to expect, as I thought I was only taking my son to the school for a health check and that was obviously complete.  But I patiently waited.

When our table was called, I was reunited with my son.  He told me that he had "practiced elementary school" by sitting in a real desk and doing a worksheet.  We were directed to two chair outside a door.  After a couple minutes, a gentleman came out of the door and invited us inside.  We were walking into an interview.  Oh, my goodness!  Stress immediately overcame my emotions and I found myself super nervous.  I told the man that I did not speak Japanese, but my son quickly spoke up and told him that he spoke Japanese because his dad is Japanese.  The man kindly smiled at my son and explained he was a teacher at the school and just had a few questions for us.

I was amazed at how much I understood.  Of course, they were super simple questions, like do you have older siblings; what kind of foods do you like; and what concerns do you or your parents have about elementary school?  Although nerve-wracking, it was nothing to be afraid of.

After the interview, we were all done.  While it was more than expected, it felt thorough and inviting.  There was a lot of information provided, which was really nice.  My son is that much closer to elementary school.  Similar to when he went to kindergarten, I am not sure I'm ready.  But I will get used to it.  No matter how hard I try to keep him little, he will continue to grow everyday.

Ginger girl

With every sushi meal, ginger is offered in a heap to cleanse one's pallet between bites.  It is a garnish with lovers and haters alike.  For some, it offers an intense flavor that almost burns.  For others, it is refreshing and resets the tastebuds.  I am part of the later group.  I love it.  In fact, when I eat at a kaiten sushi restaurant (conveyor belt sushi), I use one of the plates to pile on a small mountain because I eat so much of it.  

As with many things in my life, when I notice I eat a ton of something, I want to know how it is made.  I love going on tours of food factories and watching through windows into restaurant kitchens.  I also try to make things at home.

I was able to buy some young ginger at the Toshimaen Farmer's Market.  The young variety is milder and has tender skin (not the darker, more papery skin on the normal store-bought ginger).  It is also juicier and plumper than the older version.  

I had no idea how complex making sushi ginger would be.  But, it didn't deter me from buying some and taking it home with the intent of pickling it.  After getting home, I looked up the recipe in a cookbook.  I rolled my eyes when I saw how unbelievably easy it would be!

My son, very eager to help, scraped the ginger clean with a spoon while I prepared two small pans for boiling.  In the first pan, I put rice vinegar, sugar, and salt into it and turned on the burner.  The second pan was filled with salty water to blanch the ginger and set over fire as well.  My son finished peeling the ginger and I sliced it thinly.  I read afterwards that some people use a peeler to get even thinner ginger slices, but I didn't think of that in the moment.

First we blanched the ginger slices.  Then my son moved them into a sterilized jar.  For the last step, I poured the vinegar brine over the top of the ginger.  After closing the lid, I put it in the fridge.

Now all we have to do is wait for it to do its thing!  It will be ready in 2-3 days.  It could not have been easier.  Why didn't I try this sooner?

I can't wait to eat it.  I'm sure we will have take out sushi very soon just to try it out.

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200 grams young ginger

1 cup rice vinegar

1/3 cup sugar

2/3 tsp salt

1. Peel the ginger with a spoon.  Thinly slice.
2. Combine rice vinegar, sugar, and salt in small pot.  Bring to a gentle boil and then remove from heat.
3. Bring water to a boil in a different pan, adding salt.  Put the ginger into the water and let simmer for 30 seconds to 3 minutes.  The longer the ginger is in the hot water, the more mild it will be.
4. Remove the ginger from the salt water and put into a sterilized jar.  Pour brine over the ginger.
5. Cover and refrigerate.  It is ready in 2-3 days.

Investigating a glimmer of interest

One of the things I love about Japan is that when one pays attention, there is history and items of significance everywhere.  By being present, you can always find interesting things.  I often look around a corner and wonder "what is that?"  Sometimes I investigate and other times I leave it be.  I simply appreciate the moment of intrigue.

While biking to the Toshimaen Farmer's Market, we decided to take a different route.  My husband stopped his bike to check the map on his phone to make sure we were going in the right direction.  When he stopped, I looked around and saw an old building peeking through from behind two modern ones.  I pointed it out and told him "I love seeing how old and new are woven together into a fabric that makes Japan."

He either recognized the building or saw it on the map, either way he told me we were standing next to a temple-run daycare and the building I was pointing out was the temple.  We decided to check it out.

My son is surprisingly excited about going to Buddhist temples and Shinto shrines.  Since I also enjoy it, I'm so grateful to have his eagerness to check out spiritual locations.  I find both places to have a certain calmness on the sacred grounds.  As soon as I step through the gates or under the torii, I feel a sense of calmness, much like I feel in a yoga practice.

Jufukuji Temple is a small temple right next to the Toshimaen theme park.  It is a place to go and ask for healing and health.

We wandered up to the main building to ask for blessings.  The doors were slightly ajar.  Inside the temple was beautifully adorned in gold.  Tatami covered the floor and low, backless seats were set up for some sort of ceremony.

I don't know why, but there was a statue of a mother carrying a child on her back on the temple grounds.  The sight of the statue made me smile, as I thought of all the times I carried my son on my back.

I didn't investigate very much.  I simply enjoyed the little excursion of seeing something beautiful, taking a cleaning breath, and taking a moment to reflect on my desire for health.  In the US, my car would be taking me too fast to be able to notice something like this.  But here, I am able to take it all in.

Celery time

I often complain about the celery in Japan.  It isn't the plant itself.  It is how it is sold.  One stick at a time and more leaves than stick.  It drives me crazy!  My son wants to eat celery as a snack, but he eats a lot more than one stick!

Although I can feel frustrated by it at times, I'm also very, very happy celery can easily be found in Japan.  When I found celery at Costco, I was over the moon.  We could power through a bag like no one's business!

Our neighbors went to Costco the other day and picked up a few things for us, including a bag of celery.  Since then, I've been enjoying the bounty.  We've had celery with hummus and with peanut butter.  We've enjoyed celery salad with apple and persimmon and topped with plain yogurt and honey.

There is one thing that I've wanted to try more than anything.  I was first introduced to celery tsukemono (ts-sue-kay-mow-no) several years ago at a tsukemono shop.  Tsukemono is a pickling process using salt or rice bran or other ingredients, but rarely vinegar.  It isn't super common so whenever I find celery tsukemono, I buy it and gobble it up super fast.

Since I had the stash of celery, I thought now would be a great time to try to make my own celery tsukemono.  With just a 4 simple ingredients, I could bring celery to a whole new level.

I combined the celery and carrot with salt and then put it in my pickle press (that I bought at Uwajimaya in Seattle many, many years ago) with the lemon.  Then I let it sit for 3 hours.  That's it!  It was time to taste my masterpiece.

I was so amazed that the pickled celery turned out so well on my first try.  Of course, I will continue to play with the recipe!  But, I will enjoy what I have created in the meantime.

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8 stalks celery, sliced thickly
1/2 carrot, julienned
1 small lemon
2 teaspoons fine salt

Mix ingredients and put in press (or cover and put a heavy weight on top, like a bowl filled with water).  Let sit for 3 hours.  Refrigerate or enjoy immediately!

Look into the sky

I've been to more than a handful of air shows in my lifetime.  So when a friend invited me to the Iruma Air Show, I decided to accept and see if it was similar or different.

Taking place on the Iruma Air Base, we headed over via train.  My friend forewarned me that it would be crowded.  I'm so glad she did, because it was very crowded.  Of course, every air show that I've ever been to has been.

We walked around a bit until we found a small area to put our mats.  The kids quickly dived into fold origami, which left us stumped because there were airplanes flying past and they were sitting there folding paper.  Periodically, they would pop up and demand to be picked up so they could see the planes over the masses of heads in front of us.

It was pretty typical for an air show.  Plane flies past and everyone gets excited and snaps photos.  Then the sky is clear and everyone relaxes and goes back to whatever they were doing.

Beyond the origami, we brought Uno, Memory, and a deck of cards for the kids to keep them occupied during the many breaks in the program.

The highlight of the show was the Blue Impulse performance.  Blue Impulse is the Japanese version of the Blue Angels, an aerobatic demonstration team of the Japan Air Self-Defense Force.  Unfortunately, the team had to do a short program due to the cloud cover.  Nevertheless, it was exciting to see them pass by in various formations.

It was an enjoyable way to spend the day - hanging out with a friend and watching interesting aircrafts fly around above our heads.