May. 3rd, 2007 12:04 pm
Verschiedenes
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Nope, still don't have it in me to put together a proper entry. So rather than post nothing for days on end, why not bullet points?
- The likelihood that I will sing along out loud to songs on my iPod in public is directly proportional to the obscurity of the language of the lyrics.
- I've reached the tail of Evaluation Hell! Four face-to-face meetings and we'll be all finished--and ready to begin work on next year's forms!
- Yay spring! Crabapples, hawthorns, "mountain lilacs", and even true lilacs coming into bloom with snowballs and viburnums not far behind!
- Does anyone know what the Japanese name is for those aburaage pouches you use to make inari-zushi?
- I'm several stories into the Mistry and I'm enjoying it, his liberal use of Indic words in English being more of a feature to me rather than the bug it is to
monshu. The Hobson-Jobson's not much use, probably because he seems to be using as much Gujarati as Hindi in spots.
- Met Nuphy for gin-flavoured hydration at Sidetrack last Sunday, followed by dinner at Yoshi's. A really nice way to spend the day until the inexplicable gas pains started kicking in.
- I love the fact that I can tell my boyfriend, "I spent the day cleaning up the Bucolic Poets" and be met not only with comprehension but unfeigned sympathy.
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I'm just sayin'.
I fain would swoon...
By the way C from the 136 Group says that abuurage is the term she and her mother both use for the fried bean curd skins and the little pouches in inari sushi. All I can say is thank Inari that he/she is so fond of fried bean curd!
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Re: Foxes and Food
If you want thorough information about the linguistic provenance of abuurage Sarah can provide it, but you have to tell me what exactly it is you're asking. Get technical. She'll roll her eyes, but she'll figure it out (she did go to U of C, which you may have heard of...), and if she can't we have a pal in the anthro department who can.
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Since as you apparently know aburaage are fried tofu skins, and inarizushi are one end-product, the question becomes (I presume) what you call aburaage after you steep them in syrup a long time but before you put them around rice. So far as Sarah or her colleagues know, these things aren't really called anything as such. But when you buy them in cans, they are called inari or alternatively "inari pouches." The point being that they aren't really any use for anything except making inarizushi.