Aurevoir

This is my last entry...

I m leaving tomorrow, going back home...

I wanted to write about so many crazy things that happened this last two weeks but I just had no time to do it...

I want to thank euglena staff for everythingo(^▽^)o....

I spend the most interesting six months of my life...（‐＾▽＾‐）

With each one of them, I learned something and I will never forget about this first Tokyo internship...

I feel really sad about leaving

but I believe that my story with Japan is not over yet

I believe we are going to meet soon again('-^*)/

Lots of LoVe

Yousra

ユーグレナクラブ

Last Tuesday, December the 9th, was held the 5th euglena club event at Ginza.

Indeed, all the club's members were gathered and the japanese press invited to attend a seminar about Organic and Eco-friendly Cosmetics.

A professional of the Cosmetic Field made a presentation, describing how popular those kinds of cometics became famous in Japan. And being herself a column writer in different magazines, she gave advice on how Cosmetic companies should promote their products.

After the presentation, the members had the opportunity to talk with the marketing team, and

Yousra☆ﾟ･*:.｡..｡.:*･ﾟﾟ･*:.｡..｡.:*･ﾟ

日本語能力試験

I am finally relieved I took the Japanese Language Proficiency Test last Sunday at the University of Tokyo

It was very impressive (^O^)/ to see so many foreigners all gathered on a Sunday morning to take a Japanese test

It wasn't easy at all and I hope I will pass...Unfortunatly the results won't be sent to us in France before February..So we just have to wait........But...

Now that it's over, I can enjoy my last days in Tokyo

I only have two weeks left before going back to France and Morocco for the Christmas Holidays

And i am sad , so sad, that I am leaving Tokyo, because it means leaving my colleagues, my roommates and all the people I met here...(´0ﾉ｀*)

So I definitly want to come back to Japan, and travel more, in the south for example, to Hiroshima and Fukuoka..I guess the lanscapes, the weather, the people, the food are different over there...

ﾟ･*:.｡..｡.:*･ﾟYousra
ﾟ･*:.｡..｡.:*･ﾟ

Yummyyy

(≡^∇^≡) This a special entry...

It is almost 6 o'clock and I am hungry...

I can only think of all the delicious okashi I've eaten while I am here...Let me tell you about my favorite ones:

Uirō is a traditional Japanese steamed cake made of rice, flour and sugar. It is chewy and sweet. Flavours, among others, include azuki bean paste, green tea, strawberry and chestnut. The city of Nagoya is particularly famous for its uiro γ(▽´ )ﾂヾ( ｀▽)ゞ

Manju is a steamed cake, and it's a traditional Japanese sweet. A variety of fillings are used in manju but the most popular filling is anko (sweet azuki bean paste.)

Melonpan is a sweet bakery products very popular here but also in Taiwan and China. It is made from an enriched dough covered in a thin layer of crispy cookie dough and its appearance resembles a melon.

Taiyaki is a traditional baked sweet that has been made in Japan for hundreds of years, and is most commonly found being made by street vendors during the Matsuri season. "Similar to a waffle, the street venders use specially molded cooking presses to bake them in the shape of the Tai fish ("Tai" is the Japanese name for a Sea Bream fish, "Yaki" means to fry or cook)"

I must admit that I prefer the last ones Taiyaki...Every Sunday when I go the supermarket, I find this old street vendor and t smells so good that I can't resist...MmMmhhh

Now it is almost 6:30 and I think I am going to take a MelonPan for the route ('-^*)/

Yousra

鳩ノ巣山

Only two hours from Tokyo, the Hatonosu-keikoku (literally "Pigeon's Nest Valley") is a place to visit if you want to enjoy a hiking daytrip ou of the metropole o(〃＾▽＾〃)o

As we had a day off yesterday, we decided, with to friends of mine to go and explore the area of Okutama.

We woke up early and took the train from Shinjuku to Hatonosu Station on the Ome Line. We finally arrived two hours later and started our hike through the mountain.

The valley is divided by the Tama River and the trail followed the river, with an occasional short trek over the surrounding mountains. There were a number of suspension bridges connecting the riverbanks which adds to the exceptional natural scenery. We have been pleasantly surprised 　by the amazing colours: The blue of water, the green of trees and the first red leaves of Automn 紅葉

In our way, we also met a couple of farmers making "Miso". They explained to us that this soy bean paste is made by fermenting soy beans with salt and koji. Koji are fermented grains such as rice, barley, and soy beans. It takes about 10 months to a year for miso to be ready for use

We spent a really good time o(^▽^)o So I recommend this trip to everybody

Yousra