2021 The second state of emergency in Japan

The second state of emergency was declared in Japan at the beginning of January 2021. The number of COVID-19 patient was increasing at alarmingly high pace. This time hospitals were all prepared, so there were at least some beds for new patients contracted to the virus. It was distressing to watch the evening TV news programme to see the number of patients rising day by day, but that was our reality. I think it was almost the same situation across the world.

Many businesses, especially food industries such as bars and restaurants were badly hit, requested to close early. One of my old friend who runs Yakitori and wine restaurant was hit hard. His restaurant in Tokyo serves good wines made in many parts of Japan, and wonderful yakitori (skewered roasted chicken). I used to go there with my friends and colleagues, chatted over wonderful glasses of beer and wine with delicious yakitoris and other dishes. His restaurant normally close at around 24:00, but  he needed to close at 20:00. Considering the number of people coming around for bottles of wines between 20:00 - 24:00, it was a great  loss.  I missed the good time there, but with COVID situation, it was difficult to go there. 

I was at home, still unemployed since October 2020 after losing my job at travel company, sending out my CV to various companies day by day. Travel industry was at their height to lay off staffs, so there was almost no chance to go back there.

I felt lucky because I could be with my old parents, to see them well during the pandemic. They took daily walking and weekly grocery shopping. They seemed to be fit and strong, and at least COVID hasn’t found them so far.

I did my daily walking, in a dilemma that I might bring in the virus in our house – but the needs must. I needed to keep fit, in a hope that I might have a chance to a job interview one day. It was very difficult period, to pay attention to my family as well as looking for a job.

My mother started her project to cook some marmalade. January was a season of bitter oranges and tangerines, and almost every day my mother’s friends brought some bitter oranges harvested at their garden, and left them at our door. My mother loves cooking jam and marmalade, and every day our kitchen was filled with sweet smell of bitter orange. When the marmalade was made and put them in jars, she bring them to her friends and leave the jars at their doors. It was nice to see one’s parents being creative. ( Please see below for a recipe)

Our uncle in Sizuoka prefecture in Japan sent us a box of tangerines. Sizuoka is one of famous area for good production of tangerines. Our uncle lives in a countryside of Sizuoka, and he has small allotment with a gigantic tangerine trees. He annually send us a box full of sweet tangerines, and it was our usual delight to enjoy the winter delicacy.

It was also nice to hear my uncle and aunt doing well. My uncle is nearly 90 years old, but amazingly fit. He goes to his allotment almost every day, and tends his fruits and vegetables.  It was a delight to hear family members coping well during pandemic.  

(Marmalade recipe)

2 x Bitter oranges ( 700 - 800 g)
Castor sugar 250g

1) Rinse the bitter oranges in water
2) Cut them in 6 pieces, separate fruit and peel
3) Cut the peels in thin shred
4) Wash the sliced peels in water
5) Cut out the bitter orange into segments,
6) Soak the fruit and peel into water in a glass bowl for 3 hours
7) Put the fruit and peel in a pot, and boil it.
8) Once boiled, simmer it until soft
9) Add caster sugar, and simmer until thick