Am I being exploited as a Southeast Asian or is this pretty normal in the IT industry here? An agent (I'm looking for other jobs) told me my salary is pretty common but I have my doubts.

I'm a full stack dev at a mid-sized Japanese company. I've been in the company for 7 years now and it's still my first company ever since I graduated from a senmon gakkou here. Not only both back end and front end, since our department, which consists of only 8 people, has no designer, I'm also doing UX (usability testing) and UI design using Figma which I learned on my own and introduced to our pipeline.

My current salary is just 4.1 million Yen a year after working for 7 years. The boss is very kind and understanding, it's 7.5 hours a day and there's barely any overtime, and it's full remote which are why I wasn't keen to leave right away but with prices soaring and my salary barely getting higher, I started worrying and doubting. Agents always tell me around 5m-6m is a realistic expectation especially for someone with no managerial experience (since I mostly worked as a coder and a designer, not really in a leadership role) but I'm hearing differently online.

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u/lordlors — 1 day ago

I fell in love with dried scotch bonnets. Bought a seedling 2 months ago and finally harvested my first 2 peppers and used it on making arrabbiata. Turned out it's Jamaican mushroom. It's so much milder, can't deny I'm so disappointed.

u/lordlors — 7 days ago

Made cheese scones using Parmigiano reggiano and Pecorino romano. It's crispy/crunchy on the outside and soft on the inside. Already delicious as is but paired with French strawberry jam, I loved it even more.

u/lordlors — 10 days ago
▲ 236 r/BakingNoobs+1 crossposts

Made Spanish polvorones for the first time as a Filipino. Next time will be Filipino version.

u/lordlors — 18 days ago
▲ 2 r/pasta

Randomly saw this brand on Amazon Japan and with a face got me intrigued since I’m not familiar. Turns out it’s incredibly niche and is famously known as organic in Italy. It’s Girolomoni and cheaper than Mancini when in bulk.

u/lordlors — 20 days ago
▲ 16 r/Spanish

As a man in my 30s, will I be mocked/get laughed at or is it still okay to pronounce ll as ly?

In the Philippines, majority of Spanish words we use lack yeismo, so we pronounce ll as ly even for names of people like Villegas will be vilyegas and martillo will be martilyo. I plan to study Spanish but yeismo just feels wrong for me because of my upbringing as a Filipino. I’ve heard the lack of yeismo is only spoken by old people in Spain.

reddit.com
u/lordlors — 26 days ago
▲ 62 r/pastry

I made amaretti cookies for the first time and I used a small toaster oven for baking.

u/lordlors — 1 month ago
▲ 136 r/pasta

Pasta al pomodoro with locally made burrata from Hokkaido, Japan and Girolomoni spaghettoni from Italy

u/lordlors — 2 months ago
▲ 37 r/pasta

Mancini's newest pasta, Mista, has arrived here in Japan and is available for order. I had to try it. I made arrabbiata with 2 smoked dried Scotch bonnets and it was a delightful and exciting treat with the various shapes and textures.

u/lordlors — 2 months ago
▲ 162 r/Staging_Succulents+2 crossposts

My Copiapoa cinerea's spines are almost hitting the plastic pot so I repotted it to a handmade Japanese pot with The Succulentist's white sand on top.

u/lordlors — 2 months ago
▲ 15 r/Caudex

I got myself a Dorstenia benguellensis. Excited to see it flower.

u/lordlors — 2 months ago
▲ 30 r/Cheese

Very common but this will always be my favorite cheese, mature cheddar. I use it for making cheese on toast and then drizzle with EVOO.

u/lordlors — 2 months ago