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November 27, 2014 • mccsokinawa.com
okinawalivingweekly
Nabe For The Winter
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lthough analysts and the sort of people who predict shopping trends forecast a dull Black Friday each year, that doesn’t stop shoppers from spending plenty the day after Thanksgiving. Some love the rush of camping out in front of shops and participating in retail stampedes. Just because you’re on Okinawa doesn’t mean you have to miss out. There are plenty of opportunities to partake in the Black Friday excitement. Start off at Tsunami SCUBA for deep discounts from November 28 to December 31. Save up to 15% on items storewide (excluding booties, classes, educational materials and maintenance services). In addition, enjoy savings of up to 25% on weekend Santa Specials including dive computers and gauges, buoyancy control devices (BCDs), wetsuits, diveskins and more. Check mccsokinawa.com/tsunamiscuba or call 645-4206 for a full listing and dates of the Santa Specials.
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If you’re more partial to terra firma, the Taiyo Golf Club Pro Shop is offering savings of up to 40% on all items in the store. Whether you’re in the market for a new set of irons, a golf bag or the latest apparel, Taiyo Golf Club has it all. Visit mccsokinawa.com/ golf or call 622-2004 for details. But perhaps you’re not at all interested in participating in the consumerism of the holiday season. Maybe instead you’d rather work off that extra serving of bread pudding and gravy. If that’s the case, come to the Black Friday Aerobathon. Unfortunately calories will not be burning off any easier on Black Friday, but you should still try. Get fit with us on November 28 from 8:30 a.m. to 12:30 p.m. at Gunners Fitness Center.
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n Japan, winter means partaking in a bubbling bowl of nabe filled to the brim with meats or seafood, vegetables, noodles and broth. The word nabe literally translates to “pot;” however nabe ryori and nabemono refer to “hot pot food.” Nabe began as simple farmers’ winter fare before becoming a national winter favorite. Sukiyaki is probably the most internationally well-known type of nabe ryori. Sukiyaki is sometimes eaten at bōnenkai (end-of-the-year parties). Though fish and pork are used, beef is the main ingredient of sukiyaki. Oden is the most popular type of nabe dish that can be seen bubbling on household stovetops, on street food carts, and in conveniece stores like Family Mart. Shabu-shabu is another popular Japanese nabe dish. Thin slices of beef sirloin are combined with onions, shiitake and enokitake mushrooms, carrots, and occasionally with udon or harusame (cellophane/glass noodles, bean thread noodles, or Chinese vermicelli) and submerged in either boiling water or konbu dashi (kelp broth). Check your local MCCS Tours+ office or MFP-R for tours and programs that can help you experience nabe ryori first hand.
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