網誌
2008年3月11日 下午4點20分42秒The Supermarket Chronicles
Yes, I’ve survived another week at my new workplace, a small supermarket, and yesterday was the first payday. Of course the pay was very small because I started working there in the middle of this month, but it made me so happy. If I don't get fired for some reason, from next month on I’ll be able to pay all the bills, buy groceries and still have a little money left in my bank account. Yeah, mediocrity. I know. But in this country, if you are a single, middle-aged woman living in a rural town, even such a mediocre success can be hard to achieve sometimes. I mean it.
Anyway, let me tell you what my days are like now. I wake up at 5:50 am every morning and spend good 5 minutes to make myself “cold-resistant” by putting on warm clothes including “high-tech” underwear and several pairs of long socks. Then I have a big breakfast because I won't be able to have lunch until around 2 pm.
The supermarket is only about 5 minutes by bicycle, which is very nice especially on rainy days in winter. Usually I meet my co-worker -- my mentor-- in the dressing room. Then we go downstairs to the small kitchen in the fish section of the supermarket, where our boss (who is the owner of the supermarket) and one elder guy are already filleting fish. There my mentor and I share some morning chores, including washing a fish scrap bucket in an outdoor sink using water and a scrubber. Yes, outdoor. Rain or shine. Or even snow. (Actually it snowed on my second day there.) Now you know why I need “high-tech” underwear? ;)
After that, my mentor and I start packing the fillets and sashimi (sliced raw fish) the two guys prepare one after another. There’s an automatic wrapping machine there, and we punch in different code numbers to wrap up the seafood in Styrofoam trays with plastic food wrap and put proper stickers on them.
Now, I don’t know if this is the same in other countries, but here in Japan, learning fish names can be a nightmare. The classification is so detailed -- for example, I have seen 4 or 5 different kinds of horse mackerel so far -- and complicated by special local names. Some fish are called by different names as they grow. I wonder how non-Japanese people being trained to be sushi chef feel about this. Don’t they think it’s crazy?
So there ARE challenges, but I guess I’m enjoying my work there. Maybe it has a lot to do with the fact that I was born and raised in a small fishing village until I was 12 years old. In my childhood, I often went to the local fishing port, and sometimes accompanied dad when he went fishing. The fishy smell or grotesque-looking fish scraps I smell/see at my work now are, of course, not very tempting, but those make me feel somewhat nostalgic rather than totally disgusted. That’s probably why I’m feeling better than the time when I was working at the bento shop.
BTW, the photo is the horse mackerel that I filleted in my kitchen. I just wanted to post a seafood-related photo with this story. And I might change the title of this post soon. (I'm a bit tired of "******* chronicles.")