I LIVE IN JAPAN / Levi Mott / All-Star Cheerleading Coach / Culinary School Student

February 2025 (VOL.208)

Levi Mott

Home country/state/city: Garland, Texas USA
Occupation: All-Star Cheerleading Coach / Culinary School Student
Duration of living in Japan: 6 years
Why do you live in Japan?: Came for work but now am married

What do you do in Japan? Can you talk about your job in Japan?

Up until a little over a year ago I was an all-star cheerleading coach. All-star cheerleading is a small niche athletic sport that combines elements of various acrobatic sports and dance. It is an artistic sport that I have coached for 24 year.

What is the distinctive difference between your USA’s and Japanese lifestyle?

What is mainly different is where the emphasis of value is placed. At this time Japan seems to be more community driven, whereas America is mostly individually driven. For example, when I am late to an important appointment, I think to myself, “O, crap! I’m late. This reflects badly upon me.” By comparison, a Japanese individual might think, “O crap! I’m late and making them wait. Not good.” Averagely, Japanese are beckoned by society’s interest first while Americans are beckoned by the individual’s interest first. I think this is the most distinctive difference between the 2 countries.

What do you miss about your maternal country living in Japan?

Hands down, the food. Japan is very unique in a way that it possesses the ability to master the crafts of other countries, cuisine included. Some of the best hamburgers I have ever tasted exist in Tokyo. But there are 2 things that I struggle to find on average. To die for tex-mex food and elevated western brunch. Out of the hundreds of restaurants saved on my google maps in Tokyo, tex-mex and western brunch spots are the weakest categories. These two things can be found in Japan but I have found very, very few noteworthy places.

What parts of Japanese culture do you recommend that foreign people should try to experience?

Food would probably be the number one suggestion. Everyone needs it. Plus renditions of Japanese food are spread all over the world, so mostly everyone is somewhat familiar.
I would recommend going to a ryokan in an area that offers a private onsen in the room. An area like Hakone. Sip some Nihonshu (sake) in your own private hot tub that draws its waters from natural hot springs. Then go enjoy the seasonal cuisine offered at the Kaiseki restaurant. It’s a triple whammy: Japanese style hotel, volcanic hot tub, and authentic Japanese food. Fantastic experience.

Are there any aspects of Japanese culture or its people that you find bizarre or unique?

There are interesting quirks here and there. But the most bizarre thing to me is how much paper is used for everything. Japan has definitely improved upon this within the past few years but if you want to move here, be prepared. Document upon documents when you go to city hall, sign up for a bank account, receive any sort of information that has directions on it, etc. To paint the picture further, when is the last time you saw a fax machine. Me? Yesterday.

There are fax/copier/scanner/printer machines at every convenient store in the city. I know in the West there are still paper documents, but not on the level of Japan. I have left city hall with novels before. In defense, if you read all the information given to you there will be absolutely no need for questions. The information is so thorough that you will know everything you need to know………until they need to give you more information.

What are your favorite Japanese foods?

First up is mochi. Nothing compares to its uniqueness. Every sort, shape and texture is delicious. It pairs well in savory and sweet dishes.
Next would have to be ume boshi. It’s a fermented plum that is salty and sour. The best ones are the hatchimitsu ume boshi since they have less salt content and honey added.
The last food item may come as a surprise. It is something I commonly eat with breakfast all the time. Natto. Like many great food items in Japan, It too is fermented. Made from soy bean with an odor akin to smelly cheese and a stringy cobweb consistency. Even many Japanese people steer clear of this one. But it’s healthy, interesting and I find the taste enjoyable. It is a love or hate dish, but I love it.

Writer: Minobu Kondo
Photojournalist in Tokyo, writing for Japanese and American magazines. Publishing an essay “101 of green stories” with the other Japanese artists such as Kosetsu Minami. Languages: Japanese, English and French.

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