Wednesday, November 13, 2019

In Harmony with the Seasons : Obon

As the height of the summer approaches, Obon season gets underway. Large and small fireworks, Tanabata festivals, Shoro-nagashi festivals, and numerous folk dance gatherings... crowds in Yukata (casual Kimono) flock to shrines and temples...

In Harmony with the Seasons : Tanabata

Japan has four distinct seasons and there is a strong tradition of rituals and festivals closely connected to each season. Two of the major festivals of the summer are “Tanabata” and “Obon”. The actual...

Centuries of Craftsmanship : Ninben

Stock Up On This Established in 1699, Ninben has been known as the leading brand in dried bonito flakes for centuries. Stock made using the fermented bonito is said to be origin of Japanese flavors....

Tastes of Tradition

For an affordable taste of Edo flavors passed on through the generations, stop by for lunch at one of these classic shops that preserve the methods of old. SUSHI Sushi as we know it today first...

Come on over to Komatsu (5) : 1300 year old Ryokan – Houshi

Being established in the year 718 Houshi was once recognized as the oldest hotel in the world before another ryokan in Yamanashi prefecture beat its founding date by 13 years. Still, Houshi has been operated...

Overnight trip from Tokyo- (2) Nostalgic Nagano

Located to the northwest of Tokyo, Nagano is easily accessible with Hokuriku Shinkansen and serves not only as an ideal overnight trip from Tokyo, but also a great stopover on the way to Kanazawa....

A Taste Of Sh旬n: Anglerfish Hotpot

The ankou, or anglerfish, is one of those grotesque deep sea creatures (not unlike the hoya) that one wouldn't fathom putting in one's mouth. But the ankou is a winter delicacy that many Japanese...

A Taste of Sh旬n: Nuts Over Ginko

Come autumn, the leaves of the ginko tree, also known as a the maidenhair tree and the city tree of Tokyo, turn a bright yellow and the tree starts to bear fruit. While the...

Three Ways To Eat Fugu

Fugu, Safe and Yummy Being a poisonous fish, Fugu, or pufferfish is one of the most notorious delicacies in Japanese cuisine. Although most of our  readers are probably familiar with it, I assume that most of...

Water dessert! Kinseiken’s Mizu-shingen Mochi

Water selling like hot cakes It was on a rainy Saturday morning that we arrived in Hakushu, Yamanashi Prefecture, but a long queue was already snaking its way to the entrance of Kinseiken, a Hakushu...