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| Photo by Hiroshige Fukuhara from Unsplash |
トラムのハンドル
偶然乗り合わせた街と町と世の中に詳しい人達から、
静かに流れて来る話題 / フォントはLove Ya Like A Sister
香港の食事は、労働者にとても向いている食事だとここ数年私は考えています。
香港はすごく忙しい街で有名です。
私は訪れた事がありませんが、行った事がある人達は皆、働いている人達は皆とても忙しそうだったと口を揃えて言っています。
香港は忙しい会社で働く人達で出来ている街です。
アジアの大都会です。
実はもっと詳しく調べてから書く予定だったのですが、連日景気がやっと回復の兆しを見せ始め、主に2026年では輸送業が一番多忙を極めているので、トラックの事故報道が後を絶ちません。
それでコロナ直前ごろガールズ・チャンネルのユーチューブまとめで読んだように、輸送業の社会的価値を上げるべきだと私も考えています。
つまり輸送業の給料を上げ、待遇を良くするべきです。
経費削減で真っ先に挙げられているのが人件費ですが、現在主に消費のメイン市場は通信販売です。
アマゾン、楽天、ユニクロの通販、ZOZOTOWNの通販、化粧品も特定のメーカーを使い続けている人は、近所のスーパーに置いていない物はすべて通販を使っています。
この経済回復には陸路の運送が要です。
トラックには常に助手席の運転交代要員を用意し、1輸送に2人ないしは3人のスタッフを必ず常駐させます。
そして距離を人数で割り、乗車前に必ず血圧と脈拍を測り、乗車基準を満たしていれば乗車可能にします。
荷下ろしは、各倉庫またはその日配達数が多い地区（1丁目2丁目で1ブロック。商業地区、事務所が多数ある地区のみ1丁目を1ブロックとする。）の判断数を決め、その地区毎に待機させておきます。
荷下ろしの地上だけ勤務グループは、到着時間の15分前に待機場所で点呼を取り、欠員が出ていれば（病欠と荷下ろしの健康基準に引っかかった人）、各営業所から応援を頼み、荷下ろしが開始されて30分以内に途中参加させて、配達が始まってから後半時間に巻き返しをして、時間の帳尻を合わせます。
乗車人員はより高待遇で事故を防ぎ、過労状態で乗車させないようにします。
特に国内の輸送業だけ、人件費を増やすべきです。
すると事故が消えます。
そして天候理由以外での、遅配送が消えます。
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| Photo by Faheem Ahamad from pexels |
するとさらに確実に、連日遅れなく、中規模・小規模の事業所に配達可能になります。
これは2026年現在、私の住む街では、大きなビルに入っている大手事業所か地場産業の大手事業所でしか、行われていません。
すると中規模・小規模の事業所の仕事がよりスムーズになります。
これを個人宅の単身者集中地区でも導入します。
つまり単身者の希望者に、必ず荷物を受け取る希望曜日を週に一日から二日、特定の曜日のを地区毎に決めて置き、 その希望日と時間帯に必ず届けるように出来るシステムも可能になります。
すべて置き配だからです。
++«
この置き配は、ビルのオートロックの中に仮のワゴンを置いて置き、載せておくだけです。
盗難・事故防止はそのワゴンだけ、専用の防犯カメラで映しておきます。
ゴープロで十分です。
するとよりスムーズに荷物が受け渡され、希望日のみ週に一回受け取る人は他の日の予定を立てられるからです。
これプラス、早く欲しいユーザー層向けの通常の早い便として、各社配送を増やすんです。
今回の経済回復の要は陸路の運送です。
次に、配送を請け負う人々ですが、職人は雨の日は体が遊んでいますので、その人達を前述した、
”必要な決まった配達は置き配スタンダードとして、単発の配達契約が可能な1ランク身軽な人達を雇用します。”
の枠に登録してもらっておきます。
また企業の登録に中学生から同じ1ランク身軽な人達をお願いします。
此方は何回来れたか、そしてどの位の配送の仕事を請け負えるまで信用を勝ち得たか、で、各社のインターン査定（？）に学生時代の成績として加え、将来の入社に役立てるようにします。
またUber Eatsでやっている人達、ピザの宅配経験がある人達は、陸路の土地勘が有り、またすぐ覚えるという特技がありますので、そちらも1ランク身軽な人達の登録に入れます。
優先順位は職人・学生・Uberその他の個人事業主です。
この順位は能力の高さと、ギャランティの有益度からです。
次に、道の駅、サービス・エリアにカプセルホテルを併設します。
そこに運送業の運転手で、後はもう帰るだけの人エリアと、途中休憩のエリアを設けます。
すると駐車場が混まないし、後はもう帰るだけの人は、そこでぐっすり眠り、シャワーを浴びて、バスで帰宅します。
こちらは企業特待のサービスであれば十分です。
また各エリアのコンビニと各サービスエリアのシンプルな食堂が、忙しい人達向けに特化した場所になります。
こちらでの食事はうどん、ラーメン・ご飯ものに加え、冷めた点心を必ず常備します。
隣のコンビニで購入したカップラーメンやカップうどんに、この冷めた点心を入れ、サービス・エリアの食堂のサラダ・コーナーで食券購入で野菜300gをカップ麺やラーメン。うどんのどんぶりに、食堂のスタッフに直接入れて貰います。
by Akiさんからのアイデアです。
これからもAkiさん、仲良しのYuuさんも密かに登場して下さいます。お楽しみにお待ち下さい。
エナメルより
このアイデアは80年代初頭から始まった、
長距離トラック運転手さん達の
「具だくさん豚汁や生味噌タイプの味噌汁をそのセブンイレブンで購入し、レジの端のポットのお湯サービスでセルフでみそ汁を作り、透明な蓋をして、同じく購入したお握りを持って運転席に戻り、アイドリングしながら（エンジンが冷えるのとバッテリーが上がるのを防止する為）、食事する」
という、長距離トラックの運転手さん達の叡智を元にしています。
それで今でもコンビニでお握りとお味噌汁を購入したお客さんには、お箸はいりますか？ と訊いているのではないでしょうか？
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| Photo by Abdullah Al Mallah from pexels |
香港の人達は、早朝にお粥を油モノと煮た野菜を食べ、10時頃に強力粉で出来たお菓子とカフェイン入りの飲み物でお茶を頂いています。
強力粉で出来たお菓子はクッキー、ビスケット、パン、点心です。
それにコーヒー、紅茶、お茶に牛乳を入れて飲みます。
（ほんの1例）
昼に一日の食事のエネルギーを担当するものをガツンと食べます。
そして午後2時から3時に、終業時間迄働けるエネルギー源として、やはり強力粉で出来たお菓子か、薄力粉とバターで高温度で焼成したお菓子を食べます。（この場合、白い砂糖を使っても特に砂糖を摂った後の軽い不具合は起きません。必ずバター+薄力粉+白い砂糖＋高温度で焼く、が必須条件です。）
就業時間迄働けるエネルギー源として、と書きましたが、後数時間で帰るだけじゃないか、と思われると思いますが、
香港の方々は5時から7時までに勉強の為の学校に行かない場合は、すぐに家に帰り、一日で足りなかった野菜を蒸して、大量に食べ、早く寝ます。
すると、翌朝、特に胃もたれせずに、お粥から一日をスタートできるという訳です。
これを日本の配達業者向けに昼運転、夜運転、夕方ラッシュ時運転の3パターンに分け、それぞれ時間をずらして摂ります。
朝は、エネルギー吸収率が良く、消化にエネルギーを使わない穀類のお粥、昼には一日のエネルギー源となる油を使った料理か定食、夜は朝・昼の不足分を補う蒸し野菜を食べると、体を有効に使って働けて、疲れにくく、そして入眠しやすい、食事の種類と順序がこれです。
だから香港の人達はあれほどエネルギッシュに働け、仕事終わりに次のクラスに行く為の外国語を習得できたり、資格を取れたりしていたのだと思います。
働きながら、配送業に向いた体が一ヶ月で創れて、その後も高機能で働き続けられ、十分な睡眠も睡眠の質も上がるやり方です。
これは主に香港 地元で愛される名物食堂 鈴木由美子著を読んで組み立てました。
また熱々の料理はすべてNGです。
また熱々の料理はすべてNGです。
また熱々の料理はすべてNGです。
料理を熱々にすると味がしませんし、煮沸消毒をする必要はないので、熱いと感じる常識の温度で適切です。
これが最適解です。
一般の定食屋さんでも同様なのですが、ランチタイムの2時迄は、味噌汁やスープを熱々にしないほうが良いです。
食事を30分以内で摂り、その後、コンビニやスーパーで飲み物を買い少し休憩して早めにオフィスに戻り、化粧室で身支度を整えてからが、昼の仕事開始です。
この最後の化粧室での身支度を時間差で入るので、必ず30分以内にお店から出ないといけないんです。
だからお味噌汁が熱々だと、このタイムアタックの著しい邪魔になるんです。
そういう訳でお気持ちは有難いのですが、ディナータイムのみお味噌汁とスープは各定食屋さん各レストランの思う熱々にして下さい。
また私見ながら、日本の各地域は、お昼のランチタイムが近年食事提供が遅くなっています。
出前も同様です。
これが経済の停滞を招いているんです。
私の住む街のUber Eatsは、昼のランチタイム前から終わり迄、配達はソルジャー（戦士）が対応しています。
私達はソルジャー（戦士）達の仕事の邪魔にならぬよう、現金払いの時は、お釣りの無いよう小銭まで用意して、玄関口かデスクの端に置いておきましょう。
5千円から支払いは、連絡欄で事前にUber Eatsのソルジャー（戦士）達に失礼の無いよう、5千円札からの支払いになります。お手数ですがお釣りのご用意をお願いします。
1万円札からの支払いになります。お手数ですがお釣りのご用意をお願いします。
と伝えておきましょう。
私は普通の住居に住んでいますが、住んでいる所は商業地区です。
ラッシュ時、ランチタイムの接客業、供給業は、一日で一番早く商品を客に渡す、のを心がけて下さい。
最後に運転ですが。
助手席のサブ運転手は眠って良い、を徹底して下さい。
助手席で仮眠を摂る為に座って貰っているのだから、寝るかぼんやりして貰って下さい。
人件費削減もあるのでしょうが、運転補助の仕事としてずっとハンドルを握らず助手席に座らせ、眠ってはいけない。眠るのは失礼である。という間違ったローカルルールを常識にするから、その職業の応募が激減して滅んだんです。
これは事実です。
運転の交代の為のサブドライバーです。
サブドライバーが運転する為の準備をする場所が、助手席です。
これをすると少しは長距離トラックや近距離トラックの事故が減るのでは無いでしょうか？
一度、試してみて下さい。
私は、どうして香港があんなに栄えているのだろうか？ と沢木耕太郎の「深夜特急 1 香港・マカオ」を読んでふと思いました。
当時私の住む日本は、長い長い暗い夜の中にあり、そうだ、栄えた街の労働者達は何を食べ、どのような一日のスケジュールを送っているのだろう？ と調べ始めました。
同じアジア人で体格が同じ香港や大韓民国の人々の食事とスタミナ、スケジュールの割り方、情報や知らない文化マナーの取り入れ方を参考にすれば、
単純にあの人達のように、
病気にならず体や精神の不調を起こさず（又は服薬治療を経て復帰出来るよう）、
確実に仕事をこなせ、その日常の中で未来に向けての言語習得や新しい情報を習得するのが可能になると考えたからです。
その中で幾つか既に結論が出ていた、香港の労働者の食事と一日のスケジュール配分を、日本の今回の経済回復の要（かなめ）である配送業の普段の仕事に代入して書いています。
Enamel Prof.O. Aki Yuu Sin
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| Photo by Pejvak Samadani from Unsplash |
参考資料
香港 地元で愛される名物食堂 鈴木由美子 株式会社 ダイヤモンド社
ことりっぷ 香港 2018年3月 昭文社 2版5刷（ 2017年-2018年の情報）
ことりっぷ 香港 2025年1月1日 昭文社 3版1刷（2024年7月-10月の情報）
深夜特急1 香港・マカオ 沢木耕太郎著 令和5年5月30日（令和新版）株式会社 新潮社
Unsplash
pexels
"トラム" "路面電車の名前"
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| Photo by Hiroshige Fukuhara from Unsplash |
The Tram’s Handle
Topics quietly flowing from people I happened to ride with—people who know the city, the towns, and the world well / Font: Love Ya Like A Sister
For the past few years, I’ve come to believe that Hong Kong’s food is perfectly suited for working people.
Hong Kong is famous for being an incredibly busy city.
I’ve never been there myself, but everyone who has visited says in unison that the working people there all seemed very busy.
Hong Kong is a city made up of people working in busy companies.
It’s a major Asian metropolis.
Actually, I had planned to research this in more detail before writing, but with the economy finally showing signs of recovery day after day—and the transportation industry in particular reaching its peak busyness in 2026—reports of truck accidents are endless.
So, just as I read in a Girls Channel YouTube roundup around the time right before the pandemic, I, too, believe we should raise the social value of the transportation industry.
In other words, we should raise wages and improve working conditions in the transportation industry.
Labor costs are often the first item targeted for cost-cutting, but currently, the main market for consumer spending is online retail.
Amazon, Rakuten, Uniqlo’s online store, ZOZOTOWN—and for cosmetics, people who stick with specific brands use online shopping for anything not available at their local supermarket.
Land transportation is essential to this economic recovery.
Trucks should always have a relief driver in the passenger seat, ensuring that two or three staff members are on board for every shipment.
The distance should be divided by the number of drivers, and blood pressure and pulse should be measured before boarding; drivers may only drive if they meet the physical requirements.
For unloading, we determine the number of crews needed for each warehouse or district with a high volume of same-day deliveries (one block consists of 1-chome and 2-chome; in commercial districts or areas with many offices, one 1-chome is considered one block), and have crews stand by for each district.
For the ground-level unloading-only teams, we’ll conduct a roll call at the staging area 15 minutes before the scheduled arrival time. If there are any absences (due to sick leave or failure to meet the health standards for unloading), we’ll request backup from each branch office and have them join the team within 30 minutes of unloading beginning. This allows them to make up for lost time during the latter half of the delivery shift to balance the schedule.
Drivers should be offered better working conditions to prevent accidents and ensure they are not allowed to drive while fatigued.
Labor costs should be increased, particularly in the domestic transportation industry.
This will eliminate accidents.
It will also eliminate late deliveries caused by reasons other than weather.
Topics quietly flowing from people I happened to ride with—people who know the city, the towns, and the world well / Font: Love Ya Like A Sister
For the past few years, I’ve come to believe that Hong Kong’s food is perfectly suited for working people.
Hong Kong is famous for being an incredibly busy city.
I’ve never been there myself, but everyone who has visited says in unison that the working people there all seemed very busy.
Hong Kong is a city made up of people working in busy companies.
It’s a major Asian metropolis.
Actually, I had planned to research this in more detail before writing, but with the economy finally showing signs of recovery day after day—and the transportation industry in particular reaching its peak busyness in 2026—reports of truck accidents are endless.
So, just as I read in a Girls Channel YouTube roundup around the time right before the pandemic, I, too, believe we should raise the social value of the transportation industry.
In other words, we should raise wages and improve working conditions in the transportation industry.
Labor costs are often the first item targeted for cost-cutting, but currently, the main market for consumer spending is online retail.
Amazon, Rakuten, Uniqlo’s online store, ZOZOTOWN—and for cosmetics, people who stick with specific brands use online shopping for anything not available at their local supermarket.
Land transportation is essential to this economic recovery.
Trucks should always have a relief driver in the passenger seat, ensuring that two or three staff members are on board for every shipment.
The distance should be divided by the number of drivers, and blood pressure and pulse should be measured before boarding; drivers may only drive if they meet the physical requirements.
For unloading, we determine the number of crews needed for each warehouse or district with a high volume of same-day deliveries (one block consists of 1-chome and 2-chome; in commercial districts or areas with many offices, one 1-chome is considered one block), and have crews stand by for each district.
For the ground-level unloading-only teams, we’ll conduct a roll call at the staging area 15 minutes before the scheduled arrival time. If there are any absences (due to sick leave or failure to meet the health standards for unloading), we’ll request backup from each branch office and have them join the team within 30 minutes of unloading beginning. This allows them to make up for lost time during the latter half of the delivery shift to balance the schedule.
Drivers should be offered better working conditions to prevent accidents and ensure they are not allowed to drive while fatigued.
Labor costs should be increased, particularly in the domestic transportation industry.
This will eliminate accidents.
It will also eliminate late deliveries caused by reasons other than weather.
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| Photo by Faheem Ahamad from Unsplash |
This would make it even more reliable to deliver to small and medium-sized businesses every day without delay.
As of 2026, in the city where I live, this is currently only practiced by major companies located in large buildings or by major local industry players.
This would make operations at small and medium-sized businesses run more smoothly.
We’ll also implement this in residential areas with a high concentration of single-person households.
In other words, we’ll establish a system where single residents who opt in can specify one to two days per week—with specific days designated by neighborhood—on which they wish to receive their packages, and we’ll ensure delivery on those exact days and time slots.
This is all made possible because every delivery is a “leave-at-door” delivery.
++«
For this “leave-at-door” service, we’ll simply place a temporary cart inside the building’s automatic lock system and leave the packages there.
To prevent theft and accidents, we’ll monitor that specific cart with a dedicated security camera.
A GoPro is sufficient.
This allows for smoother package handoffs, and people who only receive deliveries once a week on their preferred day can make plans for the other days.
In addition to this, we’ll increase the number of deliveries by each company as standard express services for users who want their packages quickly.
The key to this economic recovery is land transportation.
Next, regarding the people who handle deliveries: since delivery workers have downtime on rainy days, we’ll have them register under the framework mentioned earlier:
“We’ll treat necessary, scheduled deliveries as the standard ‘leave-at-door’ service, and hire a more flexible group of people who can take on one-off delivery contracts.”
We’ll also ask middle school students to register with companies as part of this same flexible group.
For these individuals, we’ll track how many times they’ve completed deliveries and how much delivery work they’ve been able to handle to build trust. This information will be added to each company’s internship evaluation (?) as part of their academic record during their student years, to help them secure future employment.
Additionally, people who work for Uber Eats or have experience delivering pizza have a good sense of local road conditions and the ability to learn quickly, so we’ll also include them in the “one-rank agile” worker registry.
The priority order is skilled tradespeople, students, and Uber drivers and other self-employed individuals.
This order is based on their level of ability and the value they bring to the program.
Next, we’ll build capsule hotels attached to roadside stations and service areas.
There, we’ll set up areas for delivery drivers who are just heading home, as well as areas for those taking a break en route.
This will prevent parking lots from getting crowded, and those who are just heading home can get a good night’s sleep there, take a shower, and then return home by bus.
For this, a corporate-sponsored service would be sufficient.
Additionally, convenience stores in each area and the simple cafeterias at service areas will become places specialized for busy people.
In addition to udon, ramen, and rice dishes, these locations will always have cold dim sum on hand.
Customers can add this cold dim sum to cup noodles or cup udon purchased at the adjacent convenience store, then buy a meal ticket at the service area cafeteria’s salad bar for 300g of vegetables. They can have the cafeteria staff add the vegetables directly to their cup noodles, ramen, or udon bowl.
This idea comes from Aki.
Aki and her good friend Yuu will continue to make secret appearances here. Please look forward to it.
From Enamel
This idea originated in the early 1980s,
based on the wisdom of long-haul truck drivers
who would “buy hearty pork miso soup or raw miso soup at 7-Eleven, make their own miso soup using the free hot water from the pot at the side of the register, cover it with a clear lid, take the rice balls they’d also purchased back to the driver’s seat, and—while idling (to keep the engine from cooling down and prevent the battery from dying)— and eat their meal.”
It’s based on the wisdom of these long-haul truck drivers.
That’s probably why, even today, when customers buy rice balls and miso soup at convenience stores, the staff still ask, “Would you like some chopsticks?”
This idea originated in the early 1980s,
based on the wisdom of long-haul truck drivers
who would “buy hearty pork miso soup or raw miso soup at 7-Eleven, make their own miso soup using the free hot water from the pot at the side of the register, cover it with a clear lid, take the rice balls they’d also purchased back to the driver’s seat, and—while idling (to keep the engine from cooling down and prevent the battery from dying)— and eat their meal.”
It’s based on the wisdom of these long-haul truck drivers.
That’s probably why, even today, when customers buy rice balls and miso soup at convenience stores, the staff still ask, “Would you like some chopsticks?”
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| Photo by Abdullah Al Mallah from Unsplash |
People in Hong Kong eat congee with fried foods and simmered vegetables early in the morning, and around 10:00 a.m., they have a snack made with bread flour along with a caffeinated beverage.
Snacks made with bread flour include cookies, biscuits, bread, and dim sum.
They also drink coffee, black tea, or green tea with milk.
(Just one example)
At lunch, they eat a hearty meal that provides the energy for the rest of the day.
Then, between 2:00 and 3:00 p.m., as a source of energy to keep them going until the end of the workday, they eat either pastries made with bread flour or pastries baked at high temperatures using cake flour and butter. (In this case, even if white sugar is used, they don’t experience the mild discomfort that often follows sugar consumption. The essential conditions are: butter + cake flour + white sugar + baking at high temperatures.)
I wrote “as a source of energy to keep me going until the end of the workday,” but you might be thinking, “Isn’t it just a matter of a few more hours before you go home?”
However, people in Hong Kong who aren’t attending evening classes between 5:00 and 7:00 p.m. go straight home, steam the vegetables they didn’t get enough of that day, eat a large amount, and go to bed early.
As a result, the next morning, they can start their day with congee without feeling any stomach discomfort.
For Japanese delivery drivers, this can be divided into three patterns—daytime, nighttime, and evening rush hour shifts—with meal times staggered accordingly.
In the morning, eat congee made from grains, which are easily absorbed and require little energy to digest; at lunch, have an oil-based dish or set meal to serve as the day’s energy source; and in the evening, eat steamed vegetables to make up for any deficiencies from breakfast and lunch. This sequence of meals allows you to use your body efficiently while working, reduces fatigue, and makes it easier to fall asleep.
That’s why I believe people in Hong Kong are able to work with such energy—and why they can learn a foreign language or earn certifications to attend their next class right after work.
This method allows you to build a body suited for the delivery industry in just one month while you work, and it enables you to continue working at a high level afterward, while also improving both the quantity and quality of your sleep.
I put this together mainly based on the book *Hong Kong: Local Favorite Diner* by Yumiko Suzuki.
Also, all piping-hot dishes are a no-go.
Also, all piping-hot dishes are a no-go.
Also, all piping-hot dishes are a no-go.
If you serve food piping hot, you can’t taste it, and since there’s no need to sterilize it by boiling, a temperature that feels hot to the touch is appropriate.
This is the optimal solution.
The same applies to regular set-meal restaurants: until 2:00 PM during lunchtime, it’s best not to serve miso soup or other soups piping hot.
I eat my meal within 30 minutes, then buy a drink at a convenience store or supermarket, take a short break, and return to the office early. After freshening up in the restroom, I start my afternoon work.
Since I have to time this final touch-up in the restroom, I absolutely must leave the restaurant within 30 minutes.
That’s why piping-hot miso soup significantly disrupts this time-sensitive routine.
So, while I appreciate the thought, please serve miso soup and other soups as piping hot as each set-meal restaurant or restaurant sees fit—but only during dinner hours.
Also, in my personal opinion, lunch service in various regions of Japan has been getting slower in recent years.
The same goes for food delivery.
This is contributing to economic stagnation.
In my town, Uber Eats deliveries are handled by “soldiers” from just before lunchtime until the end of the lunch rush.
To avoid getting in the way of the “soldiers”’ work, when paying in cash, please have the exact amount ready—including small change—and leave it by the front door or on the edge of your desk.
For payments of 5,000 yen or more, please specify in the message field in advance that you will be paying with a 5,000-yen bill to avoid any inconvenience to the Uber Eats “soldiers.” We apologize for the trouble, but please be sure to have the exact change ready.
“Payment will be made with a 10,000-yen bill. Please have the exact change ready.”
Let’s make sure to tell them that.
I live in a regular residential area, but it’s located in a commercial district.
During rush hour and lunchtime, those in the service and supply industries should make it a priority to hand over goods to customers as quickly as possible each day.
Finally, regarding driving:
Make it a strict rule that the co-driver in the passenger seat is allowed to sleep.
Since they’re sitting there to take a nap, they should either sleep or just zone out.
Let’s make sure to tell them that.
I live in a regular residential area, but it’s located in a commercial district.
During rush hour and lunchtime, those in the service and supply industries should make it a priority to hand over goods to customers as quickly as possible each day.
Finally, regarding driving:
Make it a strict rule that the co-driver in the passenger seat is allowed to sleep.
Since they’re sitting there to take a nap, they should either sleep or just zone out.
I’m sure labor cost reduction is a factor, but by enforcing the mistaken local “rule”—that as a driving assistant, they must sit in the passenger seat without ever touching the steering wheel and must not fall asleep (because sleeping is rude)—as common sense, applications for that profession plummeted, and the profession died out.
This is a fact.
The co-driver is there to take over the driving.
The passenger seat is where the co-driver prepares to take the wheel.
Wouldn’t doing this help reduce accidents involving both long-haul and short-haul trucks, at least a little?
Please give it a try.
I was reading Kotaro Sawaki’s *Midnight Express 1: Hong Kong & Macau* when I suddenly wondered, “Why is Hong Kong so prosperous?”
At the time, Japan—where I lived—was in the midst of a long, long, dark night, and I began to wonder, “What do workers in prosperous cities eat, and what kind of daily schedules do they follow?”
I reasoned that if I drew on the diets, stamina, daily schedules, and approaches to incorporating new information and cultural customs of people in Hong Kong and South Korea—who are fellow Asians with similar physiques—
I could, quite simply, be like them:
avoid getting sick or experiencing physical or mental health issues (or at least be able to return to work after medical treatment),
reliably get my work done, and, within that daily routine, acquire new languages and knowledge for the future.
Among the findings I’d already reached, I’ve applied the dietary habits and daily schedule management of Hong Kong workers to the day-to-day work of the delivery industry—which is the cornerstone of Japan’s current economic recovery—and have written about it here.
Enamel Prof. O. Aki Yuu Sin
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| Photo by Pejvak Samadani from Unsplash |
Hong Kong: Local Favorites—Beloved Eateries by Yumiko Suzuki, Diamond Inc.
Kotoripp: Hong Kong, March 2018, Shobunsha, 2nd edition, 5th printing (Information from 2017–2018)
Kotoripp: Hong Kong, January 1, 2025, Shobunsha, 3rd edition, 1st printing (Information from July–October 2024)
Midnight Express 1: Hong Kong & Macau by Kotaro Sawaki, May 30, Reiwa 5 (Reiwa New Edition), Shinchosha Co., Ltd.
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pexels
https://www.pexels.com/ja-jp/
“Tram” “Name of the streetcar”
“Tram” “Name of the streetcar”
Translated with DeepL.com (free version)
