onew about minho: as you can see minho is always overflowing with energy. i don’t know what i should do so i can’t decide well, but minho neatly sorts out the things he wants to do. his weak/bad point is also his strong/god point: that he is too full o energy.
Q: are you now able to understand him just by looking at his eyes/gaze?
O: i can’t tell everything, but i feel like i can understand a bit with minho.
Q: you don’t have any plans of releasing a solo album? many people want to know/are curious.
O: a solo album? i want to release one. although it is not completely certain/set in stone, there is something i’ve prepared with thought since before. i would like to do the things i can one step at a time.
Q: what is the most difficult thing for you?
O: i think the most physically demanding song is “everybody”. it’s a song that allows us to overwhelm the stage with explosive energy, so for that reason i enjoy it. though, i am turning thirty next year so sometimes i wonder until when i’ll be able to dance “everybody”.
Q: haha, i think you’ll be able to do it more than enough/just fine ten years later?
O: right? people often say that five years is the limit for idols, don’t they? but we’ve already made it through that period so…
Q: you were calling to the fishes of maldives like they were your long time friends.
O: there are many beautiful fishes here, right? they’re really cute. they’re so cute that i felt that it would be nice if i had an aquarium at home. as i watched them leisurely swim around in the water i wondered things like if they also have things weighing on their minds.
note that translation may not be 100% accurate. translated from korean to japanese to english.
Sri Lankan cuisine has been shaped by many historical and cultural factors. Foreign traders who brought new food and influences from Indonesian and South Indian cuisine have all helped to shape today’s Sri Lankan food. Staples include rice, coconut, and spices, the latter in part due to Sri Lanka’s history as a spice producer and trading post over several centuries. The central feature of Sri Lankan cuisine is boiled or steamed rice, served with a curry of fish, chicken, beef or mutton, along with other curries made with vegetables, lentils, or fruits. Dishes are accompanied by pickled fruits or vegetables, chutneys, and sambols. coconut sambol is especially common, a paste of ground coconut mixed with chili peppers, dried Maldive fish, and lime juice.