Monthly Archives: March 2011

Vintage Tokyo Subway Manners

Vintage Tokyo Subway Manners



Originally I wanted to do a post about the modern subway manner posters of Tokyo, but then I stumbled over these vintage ones and I found them much more amusing so please enjoy:

PS: All pictures are from Pinktentacle


Discard your chewing gum at home (Even Superman is no match for chewing gum discarded on the train platform.) 1976

Space Invader (Read your newspaper without invading the space of others.) 1979

Dream at home (Doraemon kindly reminds tipsy people not to fall asleep in the train after a (Christmas) party.) 1981

Running forbidden (Don’t rush onto the train.) 1979

Darn! (Don’t let your handbag get caught in the doors.) 1977

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Spring Clothing

Spring Clothing
Hello Everyone!
Last week I went for some shopping because I felt like I really needed something new and fresh for spring. Since my bank account looks pretty cloudy I had to constrain myself to the essentials. H&M has an awful choice at the moment (to be honest I think it’s getting worse from year to year.. but I still admire their constant low prices!! and from time to time it’s even possible to find something decent) so I went to Zara. I like Zara becausen their fashion is mostly clean and simple but they also have their playful range, namely TRF. I like both, the clean and the playful and try to combine it. As you may have noticed in my older posts I love the color white. Especially for summer! I also wear a lot of blue and since red is my favourite color I sometimes add something red to my outfits. But during the summer holidays at the sea, I always wear white. :hehe: I guess this comes from when I was I child and my mother used to dress me in white. So don’t be surprised if everything I bought at Zara (except the skirt) is white. :wink:

This has already become my favorite shirt. The black stripes look like suspenders… I really like that!! and especially the two small bows on the shoulders.. And the lacy dress is just too cute, don’t you think? The emerald cotton belt is a present from my grandmother.

Haha this white shirt looks a little like a straightjacket but I really like the cut and the two small pockets are adorable. I just added two hair clips to show you that there are two small pockets..
I really try to wear other colors (and during the winter I often wear dark colors) but when spring begins and I look in the mirror of the fitting room, white is one of the only colors that smiles back at me.. :boxkitten: It illuminates my face (even with my unfortunate winter skin complexion) and makes me happy! The pictures are rather bad quality (I’m sorry I had to take them with Photo Booth..) but I only wanted to show you the clothes so there is no face on them. I hope that’s not too disturbing.. I will upload better pictures when I’m wearing the new clothes! (and not only posing for this post) By the way for all the Lolis and Gyarus out there, Zara has a lot of bows this spring!! They seem to be in.. :happy: So go for it!


Tuna-Mayo Onigiri in 5 Steps

Tuna-Mayo Onigiri in 5 Steps
Hello there! :hionigiri:
Have you ever tried making Onigiri? Since we’re eating Onigiri quite often and I really LOVE them, I’m now trying to show you step by step how I prepare them. They’re easy to make and oh so delicious, especially my beloved Tuna Mayo Onigiri.

The practical thing about them is that besides tasting great theyre convenient for taking along because you dont need any cuttlery and they can make a good meal even if enjoyed cold. If you keep them wrapped in plastic, they’re quite nice also the next day. Just wrap them in some plastic foil or put them in a box and they’re ready for the transport!

Ingredients for Tuna Mayo Onigiri
:sprout: Rice (short grained) :sprout: Tuna (canned) :sprout: Salt :sprout: Wasabi :sprout: Mayonnaise :sprout: Sushi vinegar :sprout: Nori

1. Wash the rice thoroughly until the water is clear. This step removes excess starch so your rice doesn’t turn into nasty glutinous slop. Then cook the rice with a rice cooker or in a pan. You can read how to cook rice without a rice cooker here: click
While waiting for the rice to be done, start with the Tunamayo filling.

2. Drain the canned tuna well and scramble it along with some mayonnaise in a bowl. How much mayo you use is basically completely up to you and your taste, but the texture shoud become flaky and creamy. You can use any mayonnaise you like, but if you have the chance to get Japanese mayo, use the original! There’s definitely a difference in the flavour. Add some Wasabi (powdered or out of the tube) if you like. I love it and I think that it gives the whole an exciting touch. The chive I used this time is optional but it tasted delicious!

Many recipes on the internet tell you to fill the Onigiri with whole pieces of canned tuna.. but trust me, the creamy version tastes much better!

3. When your rice is ready, it should be sticky. Add a small amount of Sushi vinegar and a little salt (it always depends on your taste and on the amount of rice.. so begin with a little and add some more if you think it needs more) and mix carefully. Let the rice breathe for some time.

4. Now it’s time to bring the rice into shape.

I usually make mine triangular-shaped or round and I mostly use molds to form the rice, but hand-shaped Onigiri are the best I think, so here is what you have to do… let the rice cool down so you can handle it with your hands. Your hands should always be wet when touching the rice or it will stick to your hands. If you prefer, you can salt the rice just now by adding a little salt to your wet hands before bringing the rice into shape. Take enough rice and roughly form a ball. Make a deepening in the middle of it with your thumb. Use a spoon to put some of the creamy Tunamayo in it and cover the whole with an other portion of rice. Now you can carefully start bringing that ball into the desired shape. Be patient, it needs some practicing! If you use a mold, here is what to do:
Fill the triangle or whatever half full with rice and make a deepening in the middle of the filled mold with a small, wet spoon. Now fill the deepening with some Tunamayo (if you fill in too much, the content will squeeze out on the sides when you press’s nothing terrible but it won’t look perfect then.. :hehe: ). Cover the deepening with some more rice, place the upper part of your mold on it and press!

5. If you used a mold, remove the upper part of the mold, turn the mold and “shake” a little to make the triangle of rice fall out on a plate. Now use Nori (dried seaweed) to wrap the Onigiri!

You can also wrap your Onigiri entirely with a sheet of nori or use Shiso leaves (Japanese basil). If you use different fillings it’s clever to make an indentation on the top of your rice ball and fill it with the same filling that is inside of it, so later on you’ll know which Onigiri contains which filling. Cut out little mouths and eyes, stick them on the rice and your Onigiri will look as cute as a button! :klimper:


I hope you will try this recipe and if something isn’t clear, just ask me! I’m glad to answer any of your questions.