Shades of Yellow

For those readers who aren't familiar with "Asian-sweet," go to any Chinese bakery on Argyle for a sample.  I've heard white people use the tern "adult-sweet," but honestly, white "adult-sweet" still tastes caricature-ishly sweet to my Korean tastebuds.  Please - sugar is meant to enhance and evoke, not bludgeon and crush.

Kaori, in her gorgeous Japanese-ness, and Jenn, our beloved director, were standing next to me when "Asian-sweet" was mentioned.  So, as a full-blooded Korean, I couldn't help myself.  I turned to Kaori and said, "You know what Koreans say about Japanese food, don't you?"  

With an expectant smile, she replied, "What?"

In my fullest Korean accent, I mocked, "All Japanese food too sweet!  Too sweet!  Japanese put sugar ... everything!"

Laughing, she countered, "We don't eat too much spicy."

It's a given -- start speaking English in the accent of our ancestors, and the grammar flies out the window.

Since Kaori was so open about my comment about their sugar-laden culinary culture, I felt obligated to thrown her a bone.  Insult - compliment.  Yin- Yang.

In straight Midwestern speak I said, "You know what else Koreans say about Japanese?"

Kaori had a huge smile, acknowledging that now we were just two sparring shades of yellow.

Back in my mother's accent I voiced with utter reverence, "Japanese people clean like Korean."

Both Jenn and Kaori guffawed. 

Let's be clear.  Perhaps we look alike to Caucasians, but we most certainly distinguish ourselves from one another.  We've been doing it for 5000 years, and the judgements, opinions, stereotypes, classifications ... you name it ... they run deep.  

In the meantime, this Korean still refuses to eat mochi.  Too sweet!