Japanese cuisine after the meal and the restaurant staff when leaving. Before eating, most dining places provide either a hot or cold towel or a plastic-wrapped wet napkin ("o-shibori"). This is for cleaning hands before eating (and not after). It is rude to use them to wash the face or any part of the body other than the hands, though some Japanese men use their "o-shibori" to wipe their faces in less formal places. Accept "o-shibori" with both hands when handed the towel by a server. When finished, fold or roll up the oshibori and place it on the table. It is
Diary of a Japanese Military Brothel Manager Diary of a Japanese Military Brothel Manager Diary of a Japanese Military Brothel Manager is a book of diaries written by a clerk who worked in Japanese military brothels, also known as "comfort stations", in Burma and Singapore during World War II. The author, a Korean businessman, kept a daily diary between 1922 and 1957. The diaries were discovered by historian An Byeong-jik in 2012 and published in South Korea in 2013. The "Diary of a Japanese Military Brothel Manager" is regarded as an important and credible contemporary document on the workings of Japan's comfort women system. The diary sheds