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Ema Kubo

Japanese American artist and art historian
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20121128-112447.jpg

Church, health insurance, and a fish egg rice ball

November 27, 2012

We're on a Shinkansen (bullet train) to visit Noah's friend and go to an onsen (hot springs)!

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20121128-105943.jpg I went to two churches with Noah on Sunday. Everyone thinks we're married. One church was a small Korean church plant with a very warm community and the other one was an international church, half the congregation was Japanese and half was international. I think I will continue to go there, and maybe to another Japanese church too. It was exciting to see people from so many different backgrounds come together to worship God. I met up with some Japanese school friends and we had okonomiyaki and monjayaki.

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20121128-110233.jpg My grandma is 91 so we've been trying to spend as much time as we can talking with her and taking care of her. It has showed me how impatient I am, and how much I take for granted like health, community, and memory.

20121128-110333.jpg some food I made for her...nothing exciting. Praise God for getting my residency and health insurance (so I can work)! I did some bank and phone stuff, seems like the errands never really end, but I guess that's life as a grownup haha. I signed up for a site as an English teacher, and this week I'll apply to a few more. A kind lady from church on Sunday said she had some connections so we'll see. I trust that God will provide whatever is necessary for me.

My Japanese, both casual and formal, is getting much more fluid in less than a week here! My English on the other hand...I don't use it much except when I'm trying to be sneaky talking to my brother. Every time I came back from Japan in the past, especially after long trips, it took a few days to adjust back to English so maybe after 6 months it'll take longer.

I wouldn't put this in the unusual, never been eaten category like the Hong Kong stuff but I know many would so here is my ikura (fish egg) rice ball:

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← Run, Ema, RunNo snakes or pig snouts, just fermented soy beans and settling in to Tokyo →

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