Over the weekend I discovered the very creative use of English by some Japanese establishments. It is an interesting phenomenon. Here are some examples, first from the menu of a chain resaurant called Pastel.
Almond topping often does produce amusement!Mmm, famous Danish mozarella and delicious thick, threading daintiness.This dish is self-confident! But I still wonder if the cream sauce is spicy...The following are packaged sweets bought as souvenirs (called "omiyage") for family and friends.
Ah, chocolate cake healing time...and with a more straightforward approach.The next two photos are of businesses with (in the case of the first one) a very odd combination of services and (in the second) an unfortunate choice of name.
- I am a graduate student at UC Berkeley studying the diversity and evolution of whelks. This summer I was sponsored by the NSF (USA) and JSPS (Japan) to work with Dr. Seiji Hayashi at Nagoya University in Japan to collect buccinid gastropod (whelk) tissue samples and examine whelk shell collections at musems throughout Japan. Sugoi! Some of the snails that I study are pictured to the right.