Stories about Japan from September, 2006
Japan: blood type talk
Peter Payne in Japundit tries to explain why Japanese are so fascinated about blood type in relation to personality.
Japan: light in the toilet bowl
JP in Japundit introduces a new feature for a perfect toilet: one small light for man, one giant leap for womankind.
Japan: digital arts
An interview with Kenji Harigai, an art director and graphic designer of ADAPTER, in pingmag about new design concept: The digital has already become the true format for expression anyway, that is like some common sense among Japanese young creators. Whether or not you then combine that with analog doesn’t...
Japan: foreign workers
In order to cope with the shrinking labor force, the Japan Ministry of Justice stressed the need of long-term policies for accepting overseas workers. debito points out that a significant change is that the government has dropped the “3%” upper limit concerning the ratio of foreigners to local population.
Japan: open source arts
An interview in ping-mag with Dominick Chen, organizer of DIVVY/dual on open source arts.
Esperanto Day / Esperanto-Tago
This is the first of a set of postings offering a roundup of the Esperanto-language blogosphere, culminating with a posting to review the Esperanto-Day postings. Esperanto Day is a project sponsored by the Esperanto League for North America that proposes that bloggers everywhere post a bilingual posting in Esperanto (and...
Laos: Laotian Pop Music in Japan
The Samakomlao blog posts pictures of a Laotian pop duo in concert in Japan. Laos is one of the least visited countries in Asia and only recently rest of Asia is getting interested in Lao's pop-culture and travel destinations.
Japan:Canon history
Mutantfrog blogs about the history of Canon and the role of its American consultant, William R. Gorham, who became a naturalized Japanese citizen shortly before WWII.
Global Food Blog Report #30
#1: From Navarra, Spain, Garbancita (ES) shows off with a delectable "Mermelada de Cebolla" (Onion Marmalade). According to the creator, it is amazingly easy to prepare and it is delicious served with foie. She prepared it two months ago and brought it along with the biggest foie she found, as...
