Getting an epipen in Japan (Tokyo)

If you’re looking to get your hands on an epiPen in Japan – yes, they are available by prescription. The below info is from recent personal experience (August 2017).

Generally, they should be available at any decent medical health clinic or hospital. Note however, that only certain doctors prescribe it, namely skin specialists (dermatologists), and possibly also allergy specialists.

I previously received my first epipen through Marunouchi Clinic  but when I tried to renew my epipen recently, they refused to do so. Long story, the facts of which seemed suspicious to, but in the end they refused or were unable to issue me with a new epipen due to my old one having expired. So I needed to find a new clinic that would.

I ultimately got an epipen really cheaply through Tokyo Business Clinic which offers services in English.

I called the clinic in advance saying that I needed to renew my epipen. They basically said to come into the clinic to consult with a doctor.

The process.

Arrived at the Doctor’s clinic. Fill out health condition form. Considering I was not actually sick, most of the form was left blank.

I then saw the skin doctor, who was prepared for the fact that I was there for an epiPen (because I had called the clinic in advance).

She had an epiPen picture brochure and the doctor explained and walked  through the epiPen – when to use it, how to use it etc. The doctor will ask why you need it, what kind of allergy etc. I also had to sit through a DVD explaining how to use an epipen.

Essentially they need you to understand when and how to use it as it is a self-administered injection.

You’ll also need to sign a questionnaire/consent form to ensure that you understand the use and the risks of the epi-Pen. You will get a copy of this consent form.

All up, it took about 20minutes by the time I watched the DVD and answered a few general questions. And yes they speak some basic English although Japanese language knowledge is helpful to make the process go more smoother.

The doctor was satisfied and would write a prescription.

I waited back out in reception for about 20 minutes whilst they did paperwork etc.

I had to pay for the consultation fee and the epipen in advance. However, you generally will need to wait 3-5 days to get the epipen and you’ll need to come back to pick it up. For some reason, this clinic doesn’t do same day prescriptions for epipens, although Marunouchi Clinic used to be able to do same day, although they now apparently don’t dispense epipens but I am a bit suspicious as to the validity of this.

The charge for the epipen renewal was only about 7,800yen which I thought was really cheap. I got the paperwork and receipt for it and was told they would call me once it was ready for pick up in a few days time.

 

But I’m pretty sure that any decent medical clinic or hospital that has a skin specialist will be able to prescribe one eg Midtown clinic in Roppongi should also be able to prescribe EpiPens (but you might be referred to the skin clinic department).

If you can’t read Japanese though, I highly, highly recommend that you Youtube and watch a video online on how to use the epiPen, because all the instructions in the kit and on the epiPen are written in Japanese.

I recommend also writing out English instructions in the kit, just in case someone who doesn’t read Japanese has to administer you the injection (eg when traveling etc), although it should be self-injected where possible.

The epiPen is  usually only effective for 1-2 years. The expiry date will be written on the pen, and there is also a registration postcard which you should fill in and post back. They will they send you reminders when you should update the prescription.

How to use the epiPen:

The epiPen is encased in a safety tube. Remove the yellow lid.

Take out epiPen.

Remove the grey cap.

Hold the pen with whole fist.

Swing/insert/inject the black tip into the thigh, – swing firmly for around 10 seconds until you hear a click sound. No need to press anything, just swing and inject into thigh. Bare skin is fine. It can also pierce through light clothing, but remove clothing where possible.

Remove epipen.

An epiPen is only an interim measure for anaphylaxis, and not a cure for any allergic reaction, so an ambulance should be called.

 

Another way to get one in Tokyo – the easier but more expensive way – easier in the sense that you can do the whole process in English, and not have to do it Japanese is go through the National Medical Clinic in Tokyo. They are an English-speaking/International private clinic that serves a lot of foreigners/expats and their families in Japan. They are located in Hiroo. They have English, and Japanese speaking staff. It’s possible they have staff that also speak other languages as well.

So I called them first and the phone was answered in English. No need to fumble my way in Japanese.

I asked whether they have a doctor that can prescribe an EpiPen. And they said yes – only on certain days when that particular doctor was in.

They were very upfront about the expense involved.

If you’ve never been to that clinic (that is, not a regular patient with them), you will need to pay:

  • the first-time consultation free (first-time consultation is always a premium fee – common with most clinics in Japan);
  • the actual consultation fee; and
  • then the epiPen itself.

I was told the total would be approx. 25,000yen total (note prices subject to change).

I was told that I could possibly get it cheaper from a (public) hospital and was advised to check around although she had no idea what other places would charge for it.

I was told that if I wanted to book an appointment over the phone and order the epi-Pen through the National Medical clinc, that once booked, I would not be able to cancel. I would have to pay for the epiPen whether I turned up to the appointment or not. I decided to check with other clinics. I was sure that I could find an epiPen elsewhere for cheaper.

At the National Medical Centre, once they have prescribed one for you, they will do repeat prescriptions without the charge for subsequent consultations. Please note that I have never used the services of the National Medical Centre so cannot speak from experience.

 

Journey towards Tokyo Marathon 2018

Today I officially got accepted into the Tokyo Marathon! A bucket list item about to come true (if I make it to the finish line)!

I saw people on Facebook getting their rejection emails, so I checked my email and nothing yet. Hopefully no news is good news. I then finally got an email and was amazed to see that I had been accepted! I had previously applied 5 times and been rejected. So about time, I say.

Wow. Can’t believe I’m one of the lucky ones who get to participate.

Shit. This means I’m going to actually have to run and train! I don’t remember the last time I went for a jog and I’m at my heaviest weight ever!

So now I gotta train for a full marathon. I can’t believe my first ever marathon is going to be the Tokyo Marathon in 2018. I think the hardest part is over though – the actually getting accepting into it. I suppose running is the easy part but perhaps not for me. This is going to be a huge wake up call for the body.

First thing on my list is to buy a pair of running shoes. My current running shoes are so old and ruined that they are no longer wearable. I’m going to have to do something about.

And I’m going to have to find a lot of motivation to train for this. But it’s such a rare opportunity that I don’t want to squander it, so I really want to finish within the time limit of 7 hours.

I’m going to make an effort to jog, train and blog about my journey to Tokyo Marathon 2018! Bring. It. On.

 

Flying over El Nido: aerial views

I went to El Nido in June for a swim race. The Philippines is my recent hot spot destination for open water swim races. Flying from Tokyo, I stayed a brief night in Manila before flying onwards the next day to El Nido airport. It’s great that AirSwift has direct flights straight to El Nido airport rather than flying into Puerto Princessa.

The aerial views towards and over the El Nido islands was pretty spectacular. Enjoying a window seat, I was in prime position. And as we flew into the airport, I also got a great aerial view of the actual swim course as well.

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The swim course – you can see the colour flag pontoons.

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Jade5 Tokyo Brunch

Jade5 is one of my favourite places for a solo brunch in Tokyo, located in the back streets of Hiroo.
The cafe only seats about 10 people and is a quaint cosy cafe to grab a coffee and eat a hot brekky with a book.

The small interior:

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The brunch offering is tasty and in the comfort food domain.
On this particular day, I was hungry having just been for a swim.

I ordered the Lumberjack and it didn’t disappoint.

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I may be back to try the rest of their menu:

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Michelin Star Tsuta Ramen – the easy way

Michelin star ramen?! Yes, it’s got to be done. It’ll be the cheapest Michelin meal you’ve ever had. Tsuta was awarded one Michelin star in the 2016 edition of the Guide.

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I had read many reviews and blogs with many complaining about the wait to get in. The small ramen shop only seats 9 and they operate on a ticketing system whereby you have to get there really early to then be allocated a dining slot. It’s not uncommon for slots to be taken up between 8-10am with diners having to come back between 11am-3pm at your allocated time.

I was prepared to spend a midweek public holiday Wednesday to get there early and do the wait, but as luck and preparedness would have it, I ended up rocking up on a Monday night and walked straight in.

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So what’s the trick? I follow them on Twitter. Every day they update on how many tickets are still available for time slots. They’ll update when slots are filled etc. They are also open for lunch and dinner, so I think dinner might be easier to get in as well. Many people prefer ramen as a lunch rather than a dinner. And a Monday night when less people are likely to dine out, I was able to just turn up after having monitored their Twitter statuses. Be also prepared to dine just outside of peak hour. 6-8pm is likely to be a little busy and harder to get in. I had finished work just after 7:30pm and saw on their Twitter that there were still several slots left for 8pm. They also close at 9pm. I gave them a quick call as well at 8pm and asked if there was currently a queue for the remaining slots. They said no there wasn’t but at the same time can’t guarantee you a slot either. It’s a first come-first served basis. I figured I could get there by 8:30pm. I doubted that other people would be trying to get in at that time on a Monday, so I headed on over. Tsuta is located in Sugamo on a quiet street but very close to the station. I got there about 8:30 and was able to walk right on in.

IMG_2290 Orders are taken via a vending machine. Select your ramen (which is actually called Soba at this place. This confused me at first). I went their signature ramen dish. It’s the top button, costs 1500yen and there’s a photo of it. (Most of the dishes don’t have photos on the vending machine). From memory most of the vending machine was in Japanese and not a good description available in English). Their signature dish is a soy sauce-based broth with truffle oil, with wontons, egg and chashu (slices of pork). Once you feed your money into the vending machine, you then hand your order ticket to the staff. There were a few seats available – all are counter seats of which there are only 9. I was seated in the waiting area until I was called up to a counter seat. They set out a tray and then you wait. IMG_2295

The place isn’t very fancy.Very small. Free water is self service which you pour from their water dispenser. I was surprised by the high staff headcount. Considering they only seat 9 diners at a time, there was 5 staff on shift.

IMG_2291 Once your dish is ready, they place it on the counter, which you then bring down to your tray. IMG_2301

IMG_2300 The ramen was very good. A bit of truffle oil hurt no one. Broth was clear and delicate. The egg was perfectly soft boiled. The noodles were skinny noodles (I guess, a kind of soba which is why all the dishes are called soba rather than ramen here). I generally prefer the fatter, chewier, mochi-er ramen noodles. The highlight were the wontons though. The meat inside them were super flavourful. And what was interesting about the wontons here are that they are mostly the wonton pastry which are super long. IMG_2296

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All in all, it was a very decent ramen. The  best ever? – debatable. I’m more a miso ramen fan myself with a penchant for the fat noodles. I like the Hokkaido style ramen which is a lot more richer, creamier and koi (deep) in flavour. The ramen here is more delicate and lighter. There is also a shio (salt-based) broth ramen as well as tsukemen (where the noodles are dipped into a broth rather than served IN the broth).

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It’s quite a simple, no-frills affair. I was in and out within 30 minutes and I was the last diner to leave at 9pm.

Another Michelin star acquired to my dining belt.

Hong Kong high tea at Mandarin Oriental

So many high teas which I have yet to blog about. This one dates back to May 2015. I was on a business trip to Hong Kong and managed to catch up with a friend over there and squeeze in a high tea.

There’s no shortage of high teas in Hong Kong, but I finally settled on the Mandarin Oriental Hotel as it was in a convenient location.

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There’s nothing like a relaxing afternoon of tea and food.

Sadly, the afternoon tea wasn’t particularly amazing, but it sufficed.

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10km Caramoan open water swim race

This summer in August, I completed a 10km open water swim race. The location was remote but amazing. Set amongst the Caramoan islands – a location popular for filming Survivor (the reality TV show) around the world including a US series.

The race was a 10km island hopping swim. My first 10km in open water.

I finished. An official time of 4 hours and 16 minutes which was slower than I would have liked. A great swim though. Couldn’t have picked a better location to do this epic swim.

There’ll be more to write about on this later but here are some pics from the personal milestone and one of many more racecations.

Coming up onto the shore with a smile.

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The Caramoan 10km swim challenge

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I got second place female in my age group which I thought was pretty decent. Didn’t think my time was very decent but compared to the field, it wasn’t too bad.

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I hit the proverbial wall at 8km. The first 3km I did an an hour, and I thought I was on track for a 3.5 hour finish. That time lapsed and I aimed for a sub-four time. 4 hours passed and by then, it was just a matter of getting to the finish line. The last 2km took me over an hour. 8-10km was brutal with very little left in the tank. I hadn’t ever swum more than 8km in the open water before, so it was a first and a great personal achievement to even finish a 10km open water swim. Would like to get a few more under my belt.

2015 Soy sauce cooking contest

One of the highlights of last year was that I entered a cooking contest.

I saw this contest advertised. I really only entered for the chance to win 100,000yen which at today’s exchange rate is about 1,200 AUD. I decided why not. Even if didn’t win first place, there were still second and third cash prizes. First step was to enter in a recipe and a story (based on the recipe). So actually both the housemate and I decided to enter. We would both submit a recipe, a photo of the dish, and our story to accompany the recipe. The contest was being run by the Soy Sauce Association (who knew there was even such an organisation) so the recipe had to feature soy sauce. We came up with our recipes and modified them to include a tablespoon or two of soy sauce. We made a pact that if either or both of us won any money that we would share our winnings with the other. (Stupid mistake that was.)

So anyway, we spent one weekend each perfecting our own recipe and our story. We have seen enough episodes of Masterchef Australia to know that everyone has to have a sob story. Your story has to touch people’s emotions either through tears or laughter. So we definitely made sure to include poignant heartwarming stories.

We submitted our recipe, our photos and story online. Too easy.
I decided on chicken-katsu parmigianna – basically a Japanese-style version of chicken katsu (schnitzel) parmigianna style ie with eggplant, tomato and cheese on top served with asparagus wrapped in bacon.

This is what I ended up submitting for my entry.

From Soy sauce cooking contest
From Soy sauce cooking contest
From Soy sauce cooking contest
From Soy sauce cooking contest

It looked appetising enough. And tasted pretty flavoursome.
It was a matter of wait and see if I would progress to the next round.
As there were two categories, I actually entered in both the Japanese and Western cuisine category.
Housemate entered the Western cuisine category only with his apricot chicken, or maybe it was peach chicken. For the western cuisine, I didn’t really put in much effort and just submitted a spaghetti bol recipe. I was mostly aiming for the Japanese cuisine category. You were allowed to submit as many recipes as you wanted though.

About a month later, lo and behold, the both of us had been invited to the cook-off. We were one of the finalists in each of the categories. Of all the submitted recipe entries, we were in the top 5 for our respective categories. They had about 100 recipes in total split amongst about 70 entrants (accounting for the fact that some people submitted multiple recipes). It turned out that my recipe for the Japanese category was a finalist.

Wow. Pretty cool to have been a finalist. The cook-off was held in August last year. Both the housemate and I had a chance of winning 100,000yen each. Turns out though that the housemate wasn’t going attend the cook-off despite being one of the top 5 finalists. If I had of known that he wasn’t going to attend the cook-off, then I should not have made the deal to split our winnings, because it would now mean that any money we would win, would have to be earnt by me, and I would have to split it with him, even though he destroyed any chance of him winning despite making it this far. He did not attend because of work on a Saturday. I told him to take the day off work. He had enough notice to give, and really, was working on the weekend going to pocket him more than the possibility of 100,000yen? I think not. So off to work he went, against my bitter protests.

So anyway, I went along to the cook off on my own. It was a bit of a bizarre, surreal experience. You really never know what to expect, especially in Japan. The cook off was on a Saturday and practically an all-day affair. The recipe had to be cooked within an hour, so I didn’t think it would take that long, but we spent hours there. First of all I was a little late in finding the venue. It was held at a culinary cooking school institute near Shinjuku.

I got to meet the other finalists. I was curious as to where they were all from. (Here’s a photo of about half of the contestants)

From Soy sauce cooking contest
From Soy sauce cooking contest

Some had come as far as Kyushu and I think Akita. Most were from Tokyo or Saitama. The contest was also only open to foreigners living in Japan. The Soy Sauce contest for the last 6 years was previously only open to Japanese people, and now they were trying to make it more international. The travel expenses for all the finalists was also paid for, so it was really nice for those that were further away to get a free holiday to Tokyo. At least my 3 dollar or so train fare was covered.

From Soy sauce cooking contest

The day consisted of waiting around a bit, getting to know the other contestants – no one knew what the hell was going on, then a briefing by the organisers, opening speeches by the panel of judges, a tour of the kitchen, cook-off and then getting photos in the studio.

Pics of the organisers coming into the participants waiting room:

From Soy sauce cooking contest
From Soy sauce cooking contest
From Soy sauce cooking contest

And then we got to go down into the kitchen where each of our stations were set up with our ingredients etc and we got to meet the panel of judges including I think a couple of famous people (but I’m not really up on my Japanese TV celebrities) as well as a chef at a hotel in Tokyo.

Fellow competitors:

From Soy sauce cooking contest
From Soy sauce cooking contest

Panel of judges:

From Soy sauce cooking contest
From Soy sauce cooking contest
From Soy sauce cooking contest
From Soy sauce cooking contest

And oh, did I mention that they had photographers and camera crew etc, and yes, they came around whilst we were cooking and asked us questions in Japanese etc. I could never be on Masterchef, because I find cameras really off-putting when you’re trying to cook to a time limit. Talk about pressure.

From Soy sauce cooking contest
From Soy sauce cooking contest
From Soy sauce cooking contest

Here were some of the cooking stations from the competition:

From Soy sauce cooking contest

There’s a lot of mushrooms on this one. He must be a fun guy (funghi – get it?):

From Soy sauce cooking contest

This is MY cooking station:

From Soy sauce cooking contest
From Soy sauce cooking contest
From Soy sauce cooking contest
From Soy sauce cooking contest

And then it was time to cook. All a bit of whirlwind really. There was 9 other people cooking in the same kitchen and cameras and judges walking around to each station talking to us etc, while we’re trying to cook. I don’t really like talking to cameras. I was also going to be pushed for time. Was also a little weird to not be cooking in your own kitchen. Things like the utensils and oven were a little bit different. Everything here was all commercial appliances and large scale. It was a big stressful really. After the time was up, here was my final dish.

From Soy sauce cooking contest

When I had found out I was a finalist, I tried to practice my dish a couple more times at home and for the life of me, could not get it to look like it did in my original submission photos. I haven’t been able to replicate my dish since. Even on the cook-off day, it was different to my original dish.

From Soy sauce cooking contest
From Soy sauce cooking contest

All of our dishes went onto the front bench for the judges to try. Everyone had to make 4 person servings, but a lot of it went untouched. I felt like I had made a lot of food, which barely went uneaten. I think the judges literally only had a forkful of each food. Granted they did have to try 10 dishes (5 from both the Japanese and Western cuisine categories).

From Soy sauce cooking contest
From Soy sauce cooking contest
From Soy sauce cooking contest
From Soy sauce cooking contest
From Soy sauce cooking contest
From Soy sauce cooking contest

We also didn’t get to try the dishes of our competitors. There was some serious competition though. I was up against one or two French guys (who can compete with the French?), a couple of Americans (one of whom cooks at a restaurant in Tokyo), a trilingual Canadian girl who has her own Youtube cooking channel and blog. Er, yeah no one pays me to cook and I’m no chef. I do like cooking though. Wish I had a better kitchen in Japan though. The standard though in hindsight really wasn’t that high though. Made me question the other 90 or so recipe submissions. Some of the finalist dishes were just spring rolls, or spaghetti bologanise but using packet udon noodles instead of spaghetti. At least handmake the udon! I mean, even my dish was not special. Anyone can make what I made. A pretty mediocre effort on my part.

We then had to go to the photo studio to get pro photos of our dishes and our beautiful selves. Apparently our photos were going to get published in something.

From Soy sauce cooking contest
From Soy sauce cooking contest
From Soy sauce cooking contest

And then we had a bit of a closing ceremony and a group shot.

From Soy sauce cooking contest

We would now have to wait for 2 months until we found out the results.

You will have to stay tuned for the results. That is a blog post for another day.