A Touch of Aromatic Spices

Istanbul Konak was easy to find once I walked down the stairs from ground level. The blue and white İznik-tiled wall at the end of the passage hinted at the exotic experience awaiting. On turning the corner from the entrance, I felt I was back in Cappadocia, in one of the underground catacombs. Once inside, I enjoyed spotting the different parts of Turkey represented in the decor: traditional Turkey (kilim, cushions and a low table), rural Turkey (stone wall), modern Turkey accented with various (non-Turkish) paintings, and mosques (arches and cupola dome). Istanbul Konak was established in 1999 as a small restaurant at a time when Kansai had few Turkish restaurants and was expanded in 2003.

As an aperitif before a Turkish meal, I always enjoy rakı, which Japanese often say tastes like medicine or toothpaste. This anis-flavoured spirit fascinates people by clouding when mixed with water. The opaqueness shows how pure the rakı is; the less opaque, more water used in the distilling process. Wanting more Japanese to enjoy rakı, owner/chef Riza Alkoc concocted a cocktail he named after the Mediterranean, Akdeniz, because its colour reminded him of the colours of the sea, especially when held up to the light. Akdeniz has a light, and slightly sweet and sour taste that prepares your taste buds for the awaiting feast.

A visit to a Turkish restaurant starts with the standard fare: cacık (yoghurt, cucumber and garlic dip), humus, baba ghanouj (eggplant dip), kebab and kofte meatballs. But trying the interesting dishes Alkoc offers give you a new perspective on Turkish cuisine. One surprise was the ravioli-like manti, which are stuffed with seasoned ground meat and topped with a garlic-yogurt sauce. Another was İstim Kebabı—eggplant wrapped around savory spiced meat and vegetables. Alkoc also recommends the Haydari yoghurt dip with garlic, and stuffed blue mussels. Not listed on the menu, which has English explanations, are the Specials of the Day: dolma (various stuffed vegetables), stews or casseroles that are guaranteed to warm you on a chilly day.

Turkish cuisine essentially uses salt as the main seasoning, and spices enhance the aroma. Despite certain ingredients being difficulty to obtain in Japan, Alkoc—who also runs the family restaurant business in Istanbul—and his Turkish cooks make every effort to serve authentic dishes by importing these ingredients direct from Turkey. He also grows spring onions, mint, parsley and other herbs for use in his dishes, because he finds the flavour is lacking when using commercially grown produce.

For dessert, I ordered mildly-sweet Kazandibi milk pudding, made with shredded chicken, and a Turkish coffee; the perfect end to a delicious meal that took me back to Turkey. Before you leave home, don’t forget to print the coupons available on the Japanese and English web pages. If you dine at Istanbul Konak on Friday and Saturday night, your experience will be enhanced by the oriental dance show featuring Tania Luiz.

And, for those who cannot come to Osaka to enjoy an evening in Turkey, Istanbul Konak delivers their dishes anywhere in Japan via their online delicatessen, Konak Deli 1. (All major credit cards accepted. Orders over 5,000 yen are delivered free.) Currently, the deli offers a taster special (e.g., chicken kebab, the chickpea stew, prawn and vegetable casserole, the chicken and vegetable casserole, and manti) with soup and rice or Turkish bread for 1,600-1,850 yen (free delivery). Also on special is a party set of nine dishes (3-4 people) for 3,980 yen with free delivery.

Istanbul Konak
Address: B1F, Sankyo Yotsubashi Bldg. 1-11-1 Minami Horie, Nishi-ku, Osaka 550-0015
Access: Subway Yotsubashi Stn Exit #5
Lunch: Mon.-Fri. 11:30-15:00; Sat., Sun., Pub. Hol. 12:00-15:00
Dinner: 17:30-22:30
Phone: 06-6534-7277
E-mail: merhaba@istanbulkonak.com
URL: http://www.istanbulkonak.com (Japanese & English)

Konak Deli I (Japanese only)
URL: http://www.istanbulkonak-deli1.com/
E-mail: shopmaster@istanbulkonak-deli1.com

Text: George Bourdaniotis. Originally published in Kansai Scene #128, January 2011.

雨の日 / Rainy Days

例えば、天気予報を朝見て雨が降ると分かりました。降る確率は何パーセントでしたら、傘を持って出掛けますか。営業マンなら、常に折り畳み傘を持ち歩いているでしょう。万が一退社した時雨が降った場合のために、職場には予備の傘も置いている方もいるでしょう。私だと降る確率が50か60パーセントでしたら、少なくとも折り畳み傘を持って行きますが、もちろん外も確かめてから出掛けます。私にとって傘が魔除けか時々思います。こんなことを考えているのがまた梅雨がやって来ましたね。

The morning weather report forecasts rain. What probability of rain would encourage you to take an umbrella with you as you go out? If you spend most of your time visiting clients and customers, like a salesman, you may always carry a fold-up umbrella in your bag. Some people may even have a spare umbrella at work, just in case they get caught in rain on the way home. I would at least take a fold-up umbrella with me if the weather forecast predicted a 50 to 60 percent chance of rain. Of course, I would also look outside, because the forecast is unreliable most of the time. Sometimes I think that carrying an umbrella is like a good-luck charm against rain for me. The fact that I’m even thinking of rain and umbrellas must mean that rainy season is here.

The Japanese version first appeared in the June 2014 issue of the goodspeed monthly newsletter.
日本語バージョンはグッドスピードレター2014年6月号に掲載されました。

IJET-25 Translation Conference / IJET-25日英翻訳会議

This year, I'll be attending the International Japanese English Translation (IJET) Conference, hosted by the Japan Association of Translators (JAT), for the seventh time. As far I ask know it is the best J-E-J translation conference for the professional development of translators and interpreters, themselves. One other major conference held in Tokyo annually is mostly aimed at agents and their employees. This year is the 25th anniversary of IJET, and it will be held in Tokyo for the first time.

Most translators work in a bubble (be they freelance, or the sole translator in a company) with little real input or feedback. IJET is an opportunity to learn from our colleagues and more experienced sempai, and improve our skills. I always walk away from IJETs motivated – and glad that I'm a translator and interpreter.

What is the best part about IJETs? The networking! With mailing lists and SNS, colleagues in translation and interpreting are more familiar, but nothing beats meeting them face-to-face and getting to know everyone better. Sometimes our on-screen personas are not who we really are.

What should you know if you are participating for the first time? IJETs are great opportunities to connect with fellow translators and interpreters, and even find clients (amongst the agencies in attendance). Networking doesn't mean you have to talk shop all the time. Don't feel intimidated; get out there and just make small talk. Getting to know each other personally can, in itself, lead to introductions to lucrative jobs. Who better to recommend for a job than someone you like and trust? So have plenty of meishi on hand.

I have worked on the organising committees for two IJETs (17: Kobe, 24: Hawaii) as registrar. This year, I make my debut as an IJET presenter, with Marian Kinoshita from MDK Translations. Our session first thing Sunday morning (yes, starting at 9! ouch!) is titled Getting into the Nitty Gritty.

Here is the blurb:

東西、東西！Marian from Kanto and George from Kansai will present rather tricky Japanese sentences that have stumped even the most seasoned translator. Examples will feature ubiquitous gems that are so easy to understand when reading the Japanese yet require so much consideration and deliberation when rendering them into decent English. Together, they will tackle taxing samples from business, technical, art, entertainment, and other fields, peppered with unique client requirements.

The success of this workshop depends greatly on audience participation, as there is no single correct answer to any translation task. Join Marian and George for lively discussions, a bit of fun, and lots of head-scratching and naruhodo-ing.

We will be using examples from our own work, hoping that we inspire and get inspired about those tricky words, expressions and sentences.

If you have not yet signed up for IJET-25, there are only about 50 places left. This means there are around 500 participants this year, making this the largest IJET ever.

Hope to see you there.