Latest news with #Osakan
Japan Times
11-07-2025
- Japan Times
Tobias Bieker: ‘A good interviewer helps the guest shine'
Tobias Bieker, 31, has always loved telling stories, whether through his podcast, "Unpacking Japan," or in his own fiction. European by birth but a proud Osakan by choice, he works to promote cultural understanding by platforming the voices of foreign residents in Japan. 1. Where did you grow up? I was born in France to German parents. At 18, I moved to Asia, starting in Shanghai. After moving around for a few years, I eventually settled in Osaka in 2018. 2. Where did your interest in Japan come from? It began with a general fascination with Asia sparked during my time in China. But Japan drew me in more deeply, especially through its literature, music and art. I found myself reading Japanese novels and dreaming of understanding them in their original versions. 3. Why did you choose Osaka as your base in Japan? It was a bit of a lucky pick. I had done some research for my master's in Tokyo but was looking for something different. I briefly considered Sapporo since I like colder weather, but wasn't sure about the job market there. Osaka felt like the right balance. I ended up falling in love with it. 4. What's your favorite thing about Osaka? It's simply a great place to live. The people are warm, the city is easy to navigate and you're never far from nature. It really offers the best of both worlds. I don't have one standout favorite thing — it's more about the overall quality of life here. 5. Would you like to live anywhere else in Japan? Not really, though I am curious about rural life. I'd love to spend a year in the countryside just to experience the contrast. Somewhere cooler in summer would be nice. But Osaka has everything I need. 6. What kind of jobs have you've had here? I started out in hospitality, and for the past five years I've been with ZenGroup, first in marketing, and now in media production with our creative team at ZenStudio. 7. Why did you start a podcast? "Unpacking Japan" began as a small side project with a colleague, supported by our CEO. We wanted to explore life in Japan through the voices and stories of the people living here, trying to show a more nuanced, in-depth perspective. Over time, it evolved into a full-scale production led by the ZenStudio team. Nowadays, each episode takes around 16 hours of combined team effort: guest outreach, planning, prep, recording, editing and social media. 8. What do you think makes a great interviewer? First and foremost, listening, really listening. Then knowing when to gently steer the conversation and when to simply let it unfold. A good interviewer helps the guest shine, draws out unexpected stories and keeps the conversation engaging for listeners. It's also about empathy and curiosity. Particularly when interviewing people from different cultural and linguistic backgrounds, it helps to be patient, flexible and fully present. 9. How does it feel to have the tables turned on you and be the interviewee? It's definitely a shift. I'm used to being on the other side — asking the questions, guiding the flow and helping others tell their story. Being interviewed makes me reflect more intentionally on what I do and how to improve it. It's a useful reminder of how it feels to be in the guest's seat. 10. How do you choose your interviewees? It's a collaborative process. I suggest some and the rest of the ZenStudio team brings in ideas, too. Occasionally, people reach out to us directly. We look for interesting stories, depth of experience and guests who can connect with an audience. 11. What have you learned from the people you talk to? So much. A recurring theme I've noticed is that when people fully commit to their passion or path, it often leads to surprising insights and doors opening in unexpected ways. It's a reminder that consistency, patience and belief in your work really do matter. 12. Who would you like to have as a guest (that you haven't had yet)? Outside the usual scope of the podcast, I'd love to interview people who've been through intense or high-stakes experiences: war correspondents, diplomats, CEOs, athletes or political leaders. I'm also drawn to speaking with writers about their process and what drives their work. 13. What can Japanese listeners take away from your podcast? Many Japanese listeners enjoy hearing their culture reflected through the experiences of people from abroad. It offers a fresh angle, and can even help them rediscover aspects of their everyday life. From what we see in the comments, some also use it as a fun way to practice English. 14. You're also a novelist. What made you want to write fiction? It started when I was living in a small village in Cambodia. I had an idea for a story inspired by the kids in my host family, which became the seed for my first novel. The others came afterward. The stories were there, and I felt the need to write them. It was also a way to reflect on life during that period. 15. What kind of fiction do you write? It's fairly diverse. After my first novel, I wrote three others that explore different aspects of mental health, each through a unique character lens. For the last one I finished, I tried a fantasy project inspired by Japanese folklore, especially the forests and shrines of Wakayama where I walked the Kumano Kodo. I grew up reading fantasy and wanted to create a world that re-creates that same wonder I had as a child. 16. Where can we read your fiction? Nowhere at the moment, they're not published. But if a publisher or editor is interested, I'd absolutely be open to collaborating on that. 17. Do you have a favorite novel? I love classics like 'Kokoro' by Natsume Soseki, and more recent works like 'Days at the Morisaki Bookshop' by Satoshi Yagisawa. I also just finished 'The Truth About the Harry Quebert Affair' by Joel Dicker in French, which was a fantastic read. 18. Are you working on anything now? Nothing at the moment. Between work and a newborn, time is tight! But I'm hoping to start shaping a new story soon. 19. What other Japanese media do you consume? In terms of music, I listen to a lot of Japanese jazz such as Ryo Fukui, Takuya Kuroda and, of course, classics like Ryuichi Sakamoto. I also enjoy city pop and the atmosphere it evokes: nostalgic, but somehow timeless. Visually, I'm very drawn to photography. I collect and revisit photo books by Japanese photographers like Masahisa Fukase, Daido Moriyama and Rinko Kawauchi. 20. What are your future plans for the podcast? I'd love to see it keep growing. I think "Unpacking Japan" has real potential to become a meaningful platform connecting people across Japan, not just online but in person, perhaps through events, like live panel discussions with a reception afterwards. I'm also interested in expanding it into new formats or content series that dive deeper into life here.
SoraNews24
18-06-2025
- Entertainment
- SoraNews24
Identity crises abound with the Okonomiyaki Burger from Lotteria and/or Zetteria in Osaka
Is it okonomiyaki or a burger and what is the name of this place? With the World Expo, a recent Pokémon Go Fest, and the overall surge in tourism to Japan, Osaka has become quite the bustling city recently. Many of our Tokyo-based writers have made the trip there, including Ikuna Kamezawa, who in addition to seeing the sights, also wanted to try some of the local cuisine. One particularly notable Osakan dish is okonomiyaki, which is a pile of cabbage and other ingredients like meat mixed in a batter and grilled into a pancake-like disk. It's such a classic meal that Ikuna is no stranger to it and wanted to try something different, which is when she found out that national fast food chain Lotteria was selling an Okonomiyaki Burger only in Osaka and only until October. She decided to check it out, but being a stranger in a strange land, the multi-level intertwining stations and shopping complexes of the downtown Namba area were very difficult to navigate, even with a smartphone map. Luckily, a kind security guard was able to send her the right way to… ▼ Ikuna: 'Zetteria?!' She double-checked the website on her phone which clearly said a Lotteria was in that location, but the sign in front of her also clearly said that this was Zetteria. The name 'Lotteria' is a combination of the parent company's name, Lotte, and the word 'cafeteria' whereas 'Zetteria' is 'cafeteria' plus the name of their main menu item, the Zeppin Burger. The logo and overall atmosphere of the restaurant was just like Lotteria, and the similar name would also suggest Zetteria is at least related to Lotteria somehow. But beyond that, Ikuna still wasn't sure what the difference between a Lotteria and Zetteria was. Apparently, this restaurant changed names sometime after the Okonomiyaki Burger was released last May, but as long as they were still serving it here, it would be fine by her. Inside, our reporter was relieved to see the limited-time item was available, so she bought it in a combo with a salad and Yuzu Lemon Soda for 860 yen (US$6). She opened the wrapper to her burger, which had a large 'OKONOMIYAKI' sticker that partially obscured the label indicating it was a hamburger, and found what appeared to be just okonomiyaki. She knew the buns were going to be actual okonomiyaki disks, but she expected them to be more mechanically produced into smooth, round shapes. These buns, however, had all the unevenness of actual okonomiyaki. Looking under the hood, she found a lightly fired egg, beef patty, some okonomiyaki sauce, and a little extra cabbage to go with the cabbage grilled into the buns. Biting into it, Ikuna realized there was also some pickled ginger to give it an added zing. The fried batter of the okonomiyaki buns felt softer and less full of cabbage than the real thing, but she liked it that way. She also wasn't sure if it was intentional, but the plumpness of the egg reminded her of shrimp, a very common okonomiyaki ingredient. Ikuna has certainly had her fair share of outlandish novelty burgers fast food chains often put out for promotion, but this one felt especially well crafted and really captured the authentic okonomiyaki feel. If there was one complaint, it would be that it was too much like actual okonomiyaki and hardly resembled a hamburger at all. It made her wonder why she shouldn't just get regular okonomiyaki instead. Still, there's something to be said for an okonomiyaki that you can eat with one hand. ▼ Ikuna noticed afterward that Zetteria had been following her… As filling as an okonomiyaki hamburger with egg sounds, our writer found herself still a little hungry afterward and also grabbed a Zeppin Chicken fried chicken breast for 290 yen. The breading was very crispy and nicely complemented the extremely tender meat inside. Overall, Ikuna felt that the Okonomiyaki Burger was good enough to be added to the regular menu, despite it barely registering as a hamburger. But unfortunately, it's only available for a limited period so next time you go to Osaka for one of its many events, be sure to stop by a Lotteria or Zetteria or whatever else they'll be calling themselves at that time. Photos ©SoraNews24 ● Want to hear about SoraNews24's latest articles as soon as they're published? Follow us on Facebook and Twitter! [ Read in Japanese ]
SoraNews24
03-06-2025
- Entertainment
- SoraNews24
Lock that opens when Osaka dialect is spoken unveiled at Expo 2025
Ore no Osakaben hetakusotte iitain? Hooooooonmaaaaaaniiiiii! One of the more impressive pavilions at the 2025 Osaka-Kansai Expo is the Osaka Healthcare Pavilion. The overarching theme of having your future self digitally generated is cool, but along the way is a series of technological works in progress that changes over the course of the entire Expo. One such exhibit briefly displayed from 27 May to 2 June is the Key Voice: Open Sesame World by Advanced Media and West Inx. Advanced Media is the developer of the AmiVoice Japanese voice recognition software and West Inx is one of the oldest lock makers in the country. Noticing that the waveform of a voice recording looks a lot like the cuts of a key, they got the idea to develop a lock that opens with a specific vocal pattern. But in honor of the Expo, they didn't use just any vocal pattern, they used the Osakan dialect, known as Osakaben. I always liken Osakaben to something like the way English is spoken in Staten Island, New York, not in any grammatical or specific linguistic way. It's more the feel of it, in that it can superficially come across as a little dopey and blunt sounding, but it has a lot of charm and character too. When using Key Voice, visitors will be given the choice of three difficulty levels and then must recite one of 25 Osakaben phrases. If spoken in the proper Osakan style, a small model door will open. It's deceptively hard though, because when speaking Osakaben intonation can be very important. A good example is the classic ' nandeyanen ' which means something like 'What the hell?' and has a lot of the same nuances as 'oh, come on' in that it can be used to express frustration when your Internet cuts out, playful modesty when someone flatters you, or indignation when you get cut off on the highway. The good news for English speakers is that saying ' nandeyanen ' with pretty much the same intonation as 'oh, come on' in any of the three scenarios would be a pretty good fit. Another phrase is ' maido ookini ' which is a rather folksy way of saying something along the lines of 'thanks again, much obliged' and commonly heard from the staff in shops. This has more of a sing-songy intonation, going down two steps on mai-do , up one step on oo (pronounced like 'oh') and down two again on ki-ni . ▼ Just saying 'ookini' ('おおきに') straight won't open any doors for you here. Although not mentioned, I have to assume ' honma ' and/or ' honmani ' would be included as well. These literally translate to 'Really?' and are used in the same way to express surprise at hearing something or confirming something is true, again with a similar intonation to English. However, one additional use is sort of like 'Why I oughta…' again with a very similar intonation to the English phrase where you stretch it out on the vowel sounds to express anger comedically while shaking your fist, like ' Hooooooonmaaaaaniiiii… ' If you can get those, that's a good start but you'll also have to use them in context. In the video above, one of the intermediate-level phrases is ' Ke, bossabosa yakara kukurana akanwa. ' which means 'My hair's all kinds of messed up, so I oughta tie it up.' Unfortunately, its time at the Expo was very limited, but as luck would have it, Key Voice can still be tried out at West Inx's showroom in the Imabashi area of Osaka. There's still lots of cool things to be seen in the Osaka Health Pavilion though, and I also got word that Glico has just started handing out their new rice candies at the nearby Earth Mart pavilion, so be sure to check out both of those places if you go. Source: Kyodo via Livedoor News, PR Times, My Game News Flash Images: PR Times ● Want to hear about SoraNews24's latest articles as soon as they're published? Follow us on Facebook and Twitter!
Asahi Shimbun
17-05-2025
- Entertainment
- Asahi Shimbun
Gaudy grannies of Japan's ‘most elderly idol group' are back
Obachaaan members with iconic sights from the group's home base, Osaka's Shin-Sekai district, in the background (Provided by Dadan Inc.) OSAKA—The Osakan 'obachan' are back with their first new song in six years, showing off more leopard print than fans can shake a cane at. Obachaaan, whose 14 members average 72.5 years of age, bills itself as the most elderly idol group in the country. Some members are also itching to perform at the Osaka Kansai Expo, a stone's throw from the group's home turf. The group's name derives from the word obachan, meaning a middle-aged woman. Obachan of Osaka have a particular reputation for being brazen and meddlesome and rocking gaudy clothing. Obachaaan was formed in 2011 as a seven-member group on a mission to liven up the world with the unique power of Osaka's fabulous obachan. The group's seventh single, 'Overpower,' was released in March and rose to the 21st spot in the 'Weekly Usen Hit SNS Ranking' on April 2. The music video, which is available on YouTube, shows the tireless grannies dancing up a storm, many clad in leopard-print tops, a signature outfit for Osaka's obachan. To commemorate the single's release, a live performance was held in Tokyo's Shibuya Ward in late March and in Osaka's Shin-Sekai district, the group's home base, in early April. The choreographer 'akane,' who staged the prize-winning 'Bubbly Dance' routine performed by high school students in 2017, took 'Overpower' under her direction. '(Meeting her requirements) was tough, but I now feel 10 years younger,' said Eiko Funai, 77, who has regularly performed at the center of the stage since the group's founding. Hisako Uko, 78, another founding member, said, 'It's important to 'take it easy' as it says in the song's lyrics.' Obachaan also released its first album to global audiences on May 1. Producer Yusuke Hiza said Osakan obachan may be nosy and nagging, but they are needed in this day and age when people increasingly communicate through smartphones. 'I am hoping to see more cheerful obachan directly connecting people together,' Hiza said. Currently, the group's members range in age from 63 to 82. Its YouTube videos have been viewed more than 3 million times. Funai said her dream is to participate in 'Kohaku Uta Gassen,' the annual song contest broadcast on New Year's Eve on Japan Broadcasting Corp. (NHK). She added that she wants to perform at the Osaka Kansai Expo, which opened on April 13 and runs through Oct. 13, since 'Overpower' was released in time for the event. 'We have not been invited yet, but we might be because the expo will be open for a while,' Funai said.
SoraNews24
02-05-2025
- Health
- SoraNews24
Pocky maker Glico talk about their cellular regeneration breakthrough and new candy at Expo 2025
Keep your cells healthy and young so you can eat more candy. There is perhaps no more iconic Osakan company than Ezaki Glico. Even if you've never heard of the name, it's almost certain you've heard of their globally famous snack Pocky, and if you've seen any image of Osaka it probably contains their giant illuminated sign towering over the Dotonbori River. So, it's only natural that they too would take part in the Osaka-Kanasi World Expo, and I was able to head over and see what they were cooking up for the future of food and candy. Glico doesn't have their own pavilion there but have teamed up with several other companies for the Osaka Healthcare Pavilion: Nest for Reborn and Earth Mart Pavilion. The Osaka Healthcare Pavilion is certainly worth making a reservation for if you head out to the Expo. It has a neat concept where you get a personal health report from sensors which also generate a look at yourself 50 years in the future. The specific exhibits change over time and when I went there was a collab with The Game of Life where your 50-years-older self can become a player in the game. ▼ The Osaka Healthcare Pavilion One such exhibit you'll see along the way was set up by Glico to announce their recently patented ingredient that they believe can curb the aging process better than any before it. To accomplish this, they looked at ways to deal with senescent cells, which are cells that have damaged DNA by factors like stress, poor lifestyle, or UV rays and can't reproduce. When we're younger, our immune systems are able to completely destroy senescent cells and make room for healthier ones. However, as we age our immune systems weaken and senescent cells are produced at a higher rate, which is why I always go 'oooourgh…' when I stand up now. To put it more simply, the effects of aging such as poor memory, eyesight, strength, and just about everything else are caused by an increasing excess of senescent cells, so researchers with Glico set out to find substances that would assist our immune system in destroying these cells to slow down, and potentially even reverse, the aging process. They tested some 6,000 ingredients on senescent cells and found the Persian silk tree ( Albizia julibrissin ), a plant sometimes used in Japanese and Chinese teas, as the most effective. In testing, they found that extract of the Persian silk tree flower caused an additional 20-percent decrease in a sample of senescent cells over 52 hours while having no adverse effects on normal cells. ▼ A sample of Persian silk tree powder was on display at a press conference held by Glico at the Expo. ▼ The exhibit showcases some of the ingredients tested, the process of extracting active compounds, and an animated simulation of their effect on senescent cells. From here, human trials will be conducted to confirm its effectiveness and further understand the mechanisms at play. If successful, development of this substance as a food ingredient will begin and hopefully will be introduced as a part of commercial products before too long. By the way, these results are expected to apply to all kinds of cells from brain to skin and muscles, you name it. The Earth Mart Pavilion takes guests on a tour of food and its connection with our lives with a lot of multimedia exhibits like an eerily lifelike 3D CGI sushi chef that's almost holographic and serves up digital nigiri. In Glico's area, there's a display of foods they gave official mock-ups of based on the imaginations of 5th and 6th graders. It's a very Wonka-esque experiment in pure imagination, but unfortunately, many of these concepts will never come to fruition because they rely heavily on magic, such as Angel Chocolate that has wings and makes people who eat it do good things like pick up trash on the street. I do rather like the Watermelon of the Future which has candy instead of seeds and is fortified with nutrients. Right next to this is the Earth Foods 25 exhibit, which showcases the same number of quintessential Japanese foods that could be used to improve the future of food worldwide. Go ahead and challenge your knowledge of Japanese food by seeing if you can name them all. We'll put the answers at the end of this article. All along the walls surrounding this dinner-table-like display is more information about these 25 ingredients and how they can be used in delicious, healthy, and convenient foods. And in the theme of Earth Foods 25, Glico took it upon themselves to craft a soft candy made almost entirely from Earth Food #1: Rice. It's about as perfect an example of 'easier said than done' as you can find though, since creating that same texture and sweetness of a chewy candy using only rice-based ingredients is a gigantic handicap. In the end, they came up with a candy made of only five ingredients: rice syrup, sugar, rice flour, rice protein, and rice bran oil. At the moment, these candies are only on display but are planned to be handed out at Earth Mart around the middle of May. However, I was lucky enough to have gotten a sneak taste of these things courtesy of Glico. In Japanese, it's called a 'caramel' but that's more in comparison to the soft and chewy texture of typical caramel candies rather than the flavor. In English, they will be called 'soft candies' to avoid any confusion. That being said, it does taste a lot like a caramel, only with a milder sweetness that's also a little cleaner tasting. The texture is almost exactly the same but it doesn't have the slight sharp flavor that caramel has. I'd probably describe it as a cereal-flavored caramel, and there's certainly nothing wrong with that. Unfortunately, it seems that this is a concept candy with no plans for a commercial release as of this writing. This means that the only way you'll be able to try it is by going to the Earth Mart pavilion at Expo 2025 from late May and while supplies last. Luckily, because this is a relatively smaller pavilion, it doesn't have any of the crazy lineups that other places at the expo do, making it a great quick stop with some free candy to boot. Photos ©SoraNews24 ● Want to hear about SoraNews24's latest articles as soon as they're published? Follow us on Facebook and Twitter! Answers to the 25 foods: Rice flour, mochi, soy milk, Koya-dofu (freeze-dried tofu), anko, daikon, wasabi, Japanese pepper, kanpyo, konnyaku, matcha, citrus (yuzu, daidai, kabosu, sudachi), umeboshi, shiitake & dried shiitake, kombu (kelp), seaweed, agar, fugu (pufferfish), surimi (fish paste), dried bonito, koji, sake & mirin, soy sauce & miso, tsukemono (pickled vegetables)
