Wherever I wander I wonder whether I’ll ever find a place to call home…

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Joined 5 months ago
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Cake day: December 31st, 2025

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  • Interesting. Good to know, thank you.

    If you don’t mind me asking, how much does your personal identity weigh being Asian compared to whichever specific nationality/ethnicity you are?

    Sorry if that’s phrased weird. I mean like for example if you’re Korean, how much do you identify as “Korean” versus “Asian”? Or does it not matter to you?

    I’m sure it’s different for everybody, and it might depend strongly on factors like generation and how frequently you use the language in daily life. But I like to ask people for their personal perspectives because it’s better than either assuming, or generalizing based on what sounds right. If that makes sense?

    I know for instance people living in Asia are more likely to identify with their nationality or ethnic group, or the language they speak, rather than thinking of themselves as simply “Asian.” But among the diaspora, I’m curious to know how much it blends together into a multicultural “Asian” identity.

    Cause I don’t want to be insensitive and say just “Asian” if that sounds overly reductive. But I also don’t know the polite way to ask someone what country their family is from…


  • Damn, I really took it to heart several years ago when I started finding out almost everything I liked was considered cultural appropriation (I always thought it was cultural appreciation, and it’s not like I was profiting off of anything, but nope I was a white dude so apparently it was a problem if the pattern on my shirt looked a little to meso-american. I just liked the shirt).

    Like, people were downright cruel about it. It really killed me on the inside, just day-by-day learning all these new things that I wasn’t supposed to like, even though I had liked them for a long time. I didn’t know what to like anymore. Music, clothes, food, etc.; just crushed me more a little each day because it was so cool to gang up on the white guy I guess.

    But I wanted to do my best, be a good person, examine my biases and overcome my ignorance, etc., so if I argued with it much at first I didn’t for very long and after a while I started giving up a lot of things I previously enjoyed…


  • Let me put this visually for you, because you don’t seem to be getting it.

    This is what zipper merges are supposed to be:

    (Leading up to the merge; ignore the period):

    . - - - - - - - - - - - -
    - - - - - - - - - - - -

    As you can see, each one alternates at a regular interval.

    This is what happens in reality:

    … - - - - - - - - - - - -
    - - - - - - - - - - - -

    The cars in the merging lane all push to the front, and try to merge in twos and threes instead of alternating like they’re suppose to.

    You are not entitled to your place in line there is no your place in line.

    In a zipper merge, there literally is a “your place in line.” It’s right after the guy who merges behind the car in front of you. A second or third car shouldn’t be forcing their way in there, because it’s supposed to alternate. That’s how the whole thing is supposed to work.



  • I have a different take on this.

    long answer:

    Japanese cuisine uses certain methods and ingredients, even specific ratios and recipes, some of which are passed down generationally either within a family or in apprenticeships or in education and training programs that give official certifications, or even just OJT.

    The thing is that Japanese culture places a lot of value in excellence and attention to detail. Traditional Japanese cooking is comparable to traditional French cooking in that regard (and yes, I’m aware that not all japanese cuisine is high-class traditional fare, but even a basic dashi stock or a ramen broth are things that people take pride in and pass on their recipes, complete with regional variants and a lot of subtlety and nuance).

    Anyway, I lived in japan for a few years in my twenties and I traveled around and tried a lot of different regional specialties and variants on some of the classics. I also frequented a lot of chains like Sukiya, Yoshinoya, and all the different konbinis. So my description isn’t limited to fancy kaiseki-ryori in centuries-old ryokan villages. Japanese food, even the basic stuff, has a certain quality to it, which is hard for gaijin to imitate unless they train for years with a Japanese chef.

    I preface this with all that so you don’t assume I’m speaking from ignorance. Since returning to the US, I’ve been disappointed with the quality of “Japanese restaurants” here. I’ve been to a couple in New York that were good. I could tell the owners and staff were Japanese by the quality of the food alone. Overhearing them speaking Japanese to each other only confirmed it.

    But there isn’t much of a Japanese diaspora in my area, and the “Japanese restaurants” around me are all run by Chinese families. I’ve stopped expecting Japanese-quality Japanese food from these. Sometimes I still go just to get my fix. But it’s not the same. The ingredients are different. The ratios are off. The love and care, passion, pride, and everything else that goes into Japanese food just isn’t there, and it shows up as different tastes, different textures, different aromas, etc.

    Not to mention it’s just hard to find some things here. Famima chicken just isn’t a thing here. Even Karaage is hard to find. Oden might as well not exist. All the different kinds of yakitori (quail egg, cartilage, horumon, etc.), matsuri specialties like okonomiyaki and takoyaki, taiyaki, and so much else; the little shops outside the train stations and all the smells and tastes that go along with them; so many regional dishes like motsunabe, okinawa soba, etc.; and just so much else (donburi, ebi furai, chawanmushi, onigiri, korokke, katsu curry, soba/udon shops and all their interesting toppings.). Ugh, I’m drooling just thinking about it all. But I digress.

    Obviously no one shop could do all of that, but “Japanese food” outside of Japan is typically very limited in options. Some sushi, mostly westernized variants. It’s rare to find many options for nigiri, or any at all but I’ve never seen a kaitenzushi in the US. Occasionally a ramen shop (if you’re lucky, but even then the broth just isn’t right, the chashu and shoyu tamago just aren’t right; and good luck finding moyashi namuru!). Other than that, you’re probably limited to a few things listed as appetizers. Maybe gyoza, edamame, and a couple other things that are considered popular in the west.

    It’s just not the same though. It’s not just the selection, it’s the quality. The ingredients, the recipe, everything is just off.

    tl,dr: Japanese cuisine has a certain quality, which is a deeply cultural phenomenon, but the “Japanese” restaurants near me are all run by Chinese families, and as someone who spent years in Japan I can tell the difference in the quality of the food.

    I don’t see how it isn’t considered cultural appropriation. If a white guy tries opening a Japanese restaurant people will say it’s cultural appropriation (and probably call him a weeb). So how is it any different when a Chinese family opens a Japanese restaurant? I don’t see any way you can reconcile those two things without implying that Asian people are all the same, which is racist.

    about the other nationalities:

    I don’t know why the picture in the OP shows the Filipino, Korean, and Thai flags. The Korean and Thai places near me are all run by Chinese people too. And there might be a couple Filipino grocery stores but I don’t know of any Filipino restaurants in my area.

    Korean, Thai, and Filipino food are all amazing, by the way. I’ve been to all three of those countries too. And just like with Japanese cuisine, each one has so much variety that just gets lost in the US. They substitute a lot of local ingredients which just aren’t the same, they don’t offer dishes that seems too strange to the western palette, they tweak a lot of dishes to make them more suitable to the average westerner, etc. I’ve never had a pad kra pao in the US that even came close to measuring up to how it is in Thailand.

    For what it’s worth, Chinese food is good in its own way. I don’t have anything against the Chinese diaspora. I just don’t see how it isn’t cultural appropriation for Chinese families to run Japanese or Thai restaurants.







  • I mean it only comes out of the warm teet of a barnyard animal, what’s the worst that could happen?

    Why bother sterilizing the milk before you drink it? In fact, I’ve heard raw milk doesn’t even need to be refrigerated because of all the beneficial bacteria it’s got (hard /S, btw)

    You know what’s strange, though? My 7th grade science teacher used to preach to the class about how he and his wife were getting into drinking raw milk and how it’s supposedly so much better for you. So… if that’s any indication what kind of county I grew up in…

    That was back in the late aughts when dubya was still in office, too. So it’s not like it was just a case of the RFK jr. brainworm…





  • You’re still ignoring my main point which is how many people abuse the merging lane to try to get ahead and skip to the front of the line.

    Systems that depend on everyone cooperating fairly and being patient and taking their turns kinda break down when a bunch of selfish people try to take advantage of the good faith and fairplay of others…




  • Being tidally-locked may mean that not having any Van Allen belts may be irrelevant: the radiation they’re being bombarded by is coming from their sun, & life could evolve on the opposite side, having warmth, & maybe photosynthesis at the daylight-horizon?

    Now that’s cool to think about. What if there’s a large ring of life around the daylight horizon that hosts complex organisms (would plant-like organisms have red chlorophyll?), and to the sun-facing side everything becomes a constant, immense blare of red light, x-rays, and UV radiation; and to the dark side is constant darkness broken only by the stars, and maybe some fungal/bacterial lifeforms and stuff that can feed on them.

    What color would the horizon be? Like the “sunset” of a red dwarf, would it shift to blues and greens and purples or just be invisible?