Let’s be honest, learning a language is tough. While some learners go on to be highly proficient speakers, living and working in their second language, a large number (probably a majority) either give up half way or struggle to progress beyond the intermediate level.
Fortunately, whether or not a person will become an advanced-level bilingual doesn’t seem to have any relation to their IQ or age…
Shorthand kanji forms (called 略字:ryakuji in Japanese) are something you’re unlikely to come across in your Japanese studies (since they’re technically incorrect), and thanks to the everything-becoming-digital age are less useful than they once were.
What makes this town unique is not only it’s beautiful scenery, but a castle on a steep mountainside with a stunning view, an “old-style town” (古い町並み) that is a pleasant walk, a pristine river that runs through the town, and a certain very unique product that the town is known for.
You’re reading this blog because you have some interest in Japan. As such, (I hope that) most of you will go to Japan someday, either for work or for pleasure. When you do, there are a lot of wonderful and surprising things waiting for you. Among them is a variety and quality of food that boggles the mind.
This blog topic will take on one of the more neglected topics of Japanese language. And by “neglected”, I don’t mean that it is not covered in text books, what I mean is that the coverage given in textbooks tends to lack structure and be inadequate for advanced learning.