I went to my usual watering hole for lunch today. While there, it was invaded by a group of about a dozen Kiwis, all in town to watch the 7s. I knew they were Kiwis because most of them were wearing rugby shirts that said “100% Kiwi.” They were loud but polite, having a good time and, most importantly, spending a ton of money in the bar.
It occurred to me as I was sitting there that March is one of the few months that Hong Kong gets right. With the HK International Film Festival and the 7s (not to forget HK Filmart), we have two international events that are both enjoyed by locals and attract a large number of tourists (who spend a lot of money while they are here). Why do the other months seem so lame by comparison? Why can’t those responsible come up with similar events the rest of the year? Why does it seem that the HK Tourist Board, when not busy lining their own pockets with our tax dollars, seem intent only on attracting people from the mainland – not that I have anything against mainland tourists but they mostly come on these cheap package tours and don’t spend much money once here (aside from those few who bring sacks of cash to buy Rolexes and gold).
And that also reminded me about how sometimes I don’t like Hemlock’s blog. Granted, those times are few and far between, but his post for Thursday, making fun of the 7s and those who enjoy it, is one of those times. I don’t like the 7s, I don’t much understand or enjoy rugby, and I intend to steer clear of Wanchai and Lan Kwai Fong this weekend – but I do appreciate that a lot of people do enjoy it and that it brings a lot of revenue to the territory.
One thing I do enjoy, only Buddha knows why, is articles on food history and here’s a great one in the NY Times on “yoshoku” – the Japanese reinterpretation of western cuisine that is so popular in Japan but virtually unknown outside the country:
In New York or Los Angeles, fans of Japanese cuisine can rattle off orders for uni and o-toro, or urbanely express a preference for soba over udon. But what about “Napolitan,” cooked spaghetti that is rinsed in cold water, then stir-fried with vegetables in ketchup? Or “menchi katsu,” hamburger covered in bread crumbs and deep-fried? Or “omu rice,” an omelet lying over a mound of ketchup-flavored rice?
At once familiar and alien, these dishes may make Americans feel, with some justification, that they have wandered into a parallel culinary universe. All are standards of a style of Japanese cuisine known as yoshoku, or “Western food,” in which European or American dishes were imported and, in true Japanese fashion, shaped and reshaped to fit local tastes.
I recall that on my first visit to Tokyo, in 1994, I was taken to one of these places. I ordered pizza. It was served on top of a bowl of spaghetti, with a fried egg. I said, “Lesson learned, only eat Japanese food in Japan.” But it turns out one of my favorite Japanese dishes, ton katsu, is considered yoshoku cuisine. So there you go.
I also loved this bit from the same article:
Shocked to discover how much shorter they were than Westerners, Japanese determined that they would catch up not only economically and militarily but also physically, by eating their food.That desire survived at least until the 1970’s, when a businessman named Den Fujita established McDonald’s in Japan and claimed that its menu would make Japanese as tall and attractive as Americans.
“Japanese are poorly built because they eat rice,” he said at the time. “We’ll change that with hamburgers. After eating hamburgers for a thousand years, Japanese will even have blond hair.”
So they have that to look forward to.
And I didn’t know this bit of history:
For 1,200 years, an imperial edict banned the eating of meat because of a Japanese Buddhist belief that it was unclean. Fish was central to the Japanese diet, and meat was consumed furtively, only for medicinal purposes.
Then in 1872, the emperor lifted the ban.
“To catch up with and overtake the superior culture of the West, Emperor Meiji believed that eating habits had to be changed first,” said Tetsu Okada, an expert on Japan’s culinary culture and an author of a history on tonkatsu. “He told everyone to eat meat, and to get the ball rolling, ate it himself.”
And it turns out that Japanese curry tastes the way it does because it was brought over from England, not India, and is considered western food.




