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  • Tofu or bean curd is made by coagulating soy milk and then pressing the resulting curds into blocks. Although it is of Chinese origin, it is most commonly associated with Japanese cuisine where many varieties exist.  Nowadays it has become fashionable as a meat substitute, with added ingredients to enhance its normally bland flavour.
    japanese-tofu-2.jpg
  • Tofu or bean curd is made by coagulating soy milk and then pressing the resulting curds into blocks. Although it is of Chinese origin, it is most commonly associated with Japanese cuisine where many varieties exist.  Nowadays it has become fashionable as a meat substitute, with added ingredients to enhance its normally bland flavour.
    japanese-tofu-1.jpg
  • Toji Market Tea, Japanese green tea, or ocha (o-cha) is the most common drink in Japan.  Not only is it loaded with vitamin C and caffiene, but its healthy antioxidant properties are making this drink a hit all around the world.
    japanese-loose-tea-2.jpg
  • Japanese soft cream, or rather ice cream, comes in a ming-boggling array of flavors including green tea, sweet potato, yuzu (a kind of citrus like lemon), and even combos of the above.
    japanese-soft-cream-1.jpg
  • Inatori Fishing Port, Inatori, Izu . Fresh fish is an important form of food for the Japanese, who consume it nearly every day.
    japanese-fish-10.jpg
  • Drying Fish at Japanese Fish Market
    japanese-fish-1.jpg
  • Japanese New Years cuisine is called osechi-ryori, and consists of many different kinds of dishes.  Traditionally, people finish cooking osechi dishes by New Year's Eve so they have food for a couple days without cooking. Most of the dishes can last a few days in the refrigerator or at cool room temperature. Colorful osechi-ryori dishes are packed in layers of lacquer boxes, called jubako.  Each dish and type of food in osechi has meaning, such as good health, fertility, good harvest, happiness, long life...
    osechi-ryori-1.jpg
  • Shojin Ryori Temple Cuisine - Zen Temple food or "Shojin Ryori" is vegetarian cuisine at its most refined consisting of pickled vegetables, plus a variety of tofu dishes beautifully arranged on lacquerware and an assortment of ceramic plates.
    shojin-ryori-1.jpg
  • Shojin Ryori Temple Cuisine - Zen Temple food or "Shojin Ryori" is vegetarian cuisine at its most refined consisting of pickled vegetables, plus a variety of tofu dishes beautifully arranged on lacquerware and an assortment of ceramic plates.
    shojin-ryori-1.jpg
  • Shojin Ryori Vegetarian Temple Cuisine "Shojin Ryori" is vegetarian cuisine at its best, consisting of pickled, seasonal vegetables and a variety of tofu dishes artfully arranged on lacquerware.
    shojin-ryori-2.jpg
  • Shojin Ryori Vegetarian Temple Cuisine "Shojin Ryori" is vegetarian cuisine at its best, consisting of pickled, seasonal vegetables and a variety of tofu dishes artfully arranged on lacquerware.
    shojin-ryori-2.jpg
  • Japanese Ocha Green Tea Canisters - Japanese green tea ocha is the most common drink in Japan.  Not only is it loaded with vitamin C and caffeine, but its healthy antioxidant properties are making the drink a hit all around the world. Shizuoka Prefecture accounts for almost 50% of all of Japan's total green tea production. Consequently, tea shops are a common staple in almost every Japanese town.  Traditionally, loose tea or loose green o-cha tea has always come in vast wooden boxes or jars to keep it fresh.  In modern times, Japanese green tea tends to come packed in smaller aluminum or steel boxes.
    green-tea-containers-1.jpg
  • Japanese New Years cuisine is called osechi-ryori, and consists of many different kinds of dishes. Traditionally, people finish cooking osechi dishes by New Year's Eve so they have food for a couple days without cooking. Most of the dishes can last a few days in the refrigerator or at cool room temperature. Colorful osechi-ryori dishes are packed in layers of lacquer boxes, called jubako. Each dish and type of food in osechi has meaning, such as good health, fertility, good harvest, happiness, long life...
    osechi-ryori-22.jpg
  • Japanese New Years cuisine is called osechi-ryori, and consists of many different kinds of dishes. Traditionally, people finish cooking osechi dishes by New Year's Eve so they have food for a couple days without cooking. Most of the dishes can last a few days in the refrigerator or at cool room temperature. Colorful osechi-ryori dishes are packed in layers of lacquer boxes, called jubako. Each dish and type of food in osechi has meaning, such as good health, fertility, good harvest, happiness, long life...
    osechi-ryori-23.jpg
  • Japanese New Years cuisine is called osechi-ryori, and consists of many different kinds of dishes. Traditionally, people finish cooking osechi dishes by New Year's Eve so they have food for a couple days without cooking. Most of the dishes can last a few days in the refrigerator or at cool room temperature. Colorful osechi-ryori dishes are packed in layers of lacquer boxes, called jubako. Each dish and type of food in osechi has meaning, such as good health, fertility, good harvest, happiness, long life...
    osechi-ryori-20.jpg
  • Japanese New Years cuisine is called osechi-ryori, and consists of many different kinds of dishes.  Traditionally, people finish cooking osechi dishes by New Year's Eve so they have food for a couple days without cooking. Most of the dishes can last a few days in the refrigerator or at cool room temperature. Colorful osechi-ryori dishes are packed in layers of lacquer boxes, called jubako.  Each dish and type of food in osechi has meaning, such as good health, fertility, good harvest, happiness, long life...
    osechi-ryori-2.jpg
  • Japanese New Years cuisine is called osechi-ryori, and consists of many different kinds of dishes.  Traditionally, people finish cooking osechi dishes by New Year's Eve so they have food for a couple days without cooking. Most of the dishes can last a few days in the refrigerator or at cool room temperature. Colorful osechi-ryori dishes are packed in layers of lacquer boxes, called jubako.  Each dish and type of food in osechi has meaning, such as good health, fertility, good harvest, happiness, long life...
    osechi-ryori-3.jpg
  • Japanese Green Tea Shop - Shizuoka Prefecture accounts for  almost 50% of Japan's total green tea production.  Consequently, tea shops are a common staple in almost every Japanese town, particularly Shizuoka its source.  Japanese green tea, or ocha (o-cha) is the most usual drink in Japan.  Not only is it loaded with vitamin C and caffiene, but its antioxidant properties are making this drink a hit all around the world.
    green-tea-boxes.jpg
  • Manju, a special type of Japanese confectionary filled with sweet bean paste and steamed. Manju are typically eaten as a snack.
    manju-2.jpg
  • Japanese Fishmonger at Inatori Fishing Port . Fresh fish is an important form of food for the Japanese, who consume it nearly every day.
    inatori-izu-3.jpg
  • Daikons, Japanese Radishes
    daikon-radish-1.jpg
  • Yokan is a Japanese jellied dessert made of red bean paste and sugar. It is usually sold in a block form and eaten in slices. Yokan also contain chopped chestnuts, persimmons, figs, sweet potato among other seasonal additions.  This version of yokan is from Kanazawa with tiny flecks of real gold embedded in the confection.
    gold-sweets-1.jpg
  • Japanese Sweets and Green Tea - Wagashi are a traditional Japanese confectionery which is often served with tea, especially the types made of mochi, azuki bean paste and fruits.<br />
They are typically made from natural ingredients. The names used for wagashi commonly fit a formula - natural beauty or a word from ancient literature; they are thus often written with uncommon Japanese characters or kanji that most people can't read.
    wagashi.jpg
  • Japanese Tempura Chef - Tempura is a popular Japanese dish of deep fried battered meats, seafood, or vegetables. Cooked pieces of tempura are eaten with dipping sauce and commonly served with grated daikon and eaten hot immediately after frying.
    tempura-chef.jpg
  • Japanese Vegetable Skewers - Yakitori is a Japanese type of kebab made from several bite-sized morsels, usually meat or chicken, skewered on a bamboo stick and barbecued  over charcoal. Sometimes it is just grilled vegetables. Diners ordering yakitori usually have a choice of having it served with simply salt or miso paste. The sauce is applied onto the skewer and is grilled until delicately cooked.
    grilled-vegetables.jpg
  • Nabemono or simply called nabe, is a term referring to all varieties of Japanese hot pot dishes. The pots are traditionally made of clay which can keep warm after being taken off the fire or cast thick iron which evenly distributes heat and is preferable for sukiyaki. The pots are usually placed in the center of the dining table, and shared by several people. Most nabemono are stews and soups served during the colder seasons. In modern Japan, nabemono are kept hot at the dining table by portable stoves. The dish is usually cooked at the table, and the diners can pick the cooked ingredients they want from the pot.
    nabe-hotpot-1.jpg
  • Yakitori, literally grilled bird, is a Japanese type of kebab made from several bite-sized pieces of chicken meat skewered on a bamboo stick and barbecued, usually over charcoal. Diners ordering yakitori usually have a choice of having it served with simply salt or miso paste. The sauce is applied on the skewered meat and is grilled until delicately cooked. Yakitori is a very popular dish in Japan, many working people grab a yakitori and a beer from yakitori stalls on the way home from work with a beer.
    yakitori-3.jpg
  • Robotayaki is a sort of Japanese barbeque.  In restaurants specializing in robotayaki, patrons gather around a grill or fire pit for skewers of grilled meats, fish, vegetables and even crunchy rice cakes.
    robotayaki-1.jpg
  • Ice cream stands, known in Japan as "soft cream" keep gaining in popularity, thanks to new flavours and colours.  Green tea flavour is not at all new these days, how about wasabe mustard, pumpkin or seaweed flavour?
    japanese-soft-cream.jpg
  • 37. Washoku  和食 traditional Japanese cuisine has drawn attention from all over the world for being healthy, decorative and delicious.  It is simultaneously both simple yet complicated, plain yet sophisticated with an emphasis on artful presentation.  Seasonal specialties play an important role in Japanese cuisine.  Preparation involves maximizing natural flavors of the ingredients, while enhancing its beauty through artful presentation.  The most accessible version of this cuisine for most Japanese is the New Years feast.
    37.INTANGIBLE-WASHOKU-05.jpg
  • 37. Washoku  和食 traditional Japanese cuisine has drawn attention from all over the world for being healthy, decorative and delicious.  It is simultaneously both simple yet complicated, plain yet sophisticated with an emphasis on artful presentation.  Seasonal specialties play an important role in Japanese cuisine.  Preparation involves maximizing natural flavors of the ingredients, while enhancing its beauty through artful presentation.  The most accessible version of this cuisine for most Japanese is the New Years feast.
    37.INTANGIBLE-WASHOKU-02.jpg
  • 37. Washoku  和食 traditional Japanese cuisine has drawn attention from all over the world for being healthy, decorative and delicious.  It is simultaneously both simple yet complicated, plain yet sophisticated with an emphasis on artful presentation.  Seasonal specialties play an important role in Japanese cuisine.  Preparation involves maximizing natural flavors of the ingredients, while enhancing its beauty through artful presentation.  The most accessible version of this cuisine for most Japanese is the New Years feast.
    37.INTANGIBLE-WASHOKU-06.jpg
  • 37. Washoku  和食 traditional Japanese cuisine has drawn attention from all over the world for being healthy, decorative and delicious.  It is simultaneously both simple yet complicated, plain yet sophisticated with an emphasis on artful presentation.  Seasonal specialties play an important role in Japanese cuisine.  Preparation involves maximizing natural flavors of the ingredients, while enhancing its beauty through artful presentation.  The most accessible version of this cuisine for most Japanese is the New Years feast.
    37.INTANGIBLE-WASHOKU-01.jpg
  • Kaiseki is a traditional Japanese dinner served in a series of courses. Kaiseki draws on a number of traditional Japanese haute cuisines, especially the traditions of imperial court cuisine or yusoku-ryori and samurai cuisine honzen ryori.  Kaiser also draws its more austere influences from Buddhist cuisine shojin ryorui, and tea ceremony cuisine cha kaiseki.  These individual cuisines have been incorporated into modern kaiseki - an art form that balances taste, appearance, texture and colors.  Only fresh seasonal and usually local ingredients are used and are prepared so as to enhance their flavor.  Dishes are presented on ceramics and garnishes chosen to enhance the season and the appearance of the meal.
    sanyo-so-2.jpg
  • Kaiseki is a traditional Japanese dinner served in a series of courses. Kaiseki draws on a number of traditional Japanese haute cuisines, especially the traditions of imperial court cuisine or yusoku-ryori and samurai cuisine honzen ryori.  Kaiser also draws its more austere influences from Buddhist cuisine shojin ryorui, and tea ceremony cuisine cha kaiseki.  These individual cuisines have been incorporated into modern kaiseki - an art form that balances taste, appearance, texture and colors.  Only fresh seasonal and usually local ingredients are used and are prepared so as to enhance their flavor.  Dishes are presented on ceramics and garnishes chosen to enhance the season and the appearance of the meal.
    sanyo-so-3.jpg
  • Zen Temple food or "Shojin Ryori" is Vegetarian cuisine at its finest, consisting of pickled, seasonal vegetables, a variety of tofu dishes artfully arranged on lacquerware.  Staying in a temple overnight, especially in Koyasan, is one of the best ways to get to know Japanese culture.  Part of this is experiencing "shojin ryori"
    shojin-ryori-3.jpg
  • Zen Temple food or "Shojin Ryori" is Vegetarian cuisine at its finest, consisting of pickled, seasonal vegetables, a variety of tofu dishes artfully arranged on lacquerware.  Staying in a temple overnight, especially in Koyasan, is one of the best ways to get to know Japanese culture.  Part of this is experiencing "shojin ryori"
    shojin-ryori-3.jpg
  • In Japanese cuisine, sushi is vinegared rice topped with other ingredients, especially fish.  Sliced raw fish alone is called sashimi, as distinct from sushi. Combined with hand-formed clumps of rice it is called nigirizushi. Sushi items served rolled inside or around nori is makizushi, toppings stuffed into a small pouch of fried tofu is inarizushi; and toppings served scattered over a bowl of sushi rice called chirashi-zushi.
    sushi-2.jpg
  • In Japanese cuisine, sushi is vinegared rice topped with other ingredients, especially fish.  Sliced raw fish alone is called sashimi, as distinct from sushi. Combined with hand-formed clumps of rice it is called nigirizushi. Sushi items served rolled inside or around nori is makizushi, toppings stuffed into a small pouch of fried tofu is inarizushi; and toppings served scattered over a bowl of sushi rice called chirashi-zushi.
    sushi-3.jpg
  • In Japanese cuisine, sushi is vinegared rice topped with other ingredients, especially fish.  Sliced raw fish alone is called sashimi, as distinct from sushi. Combined with hand-formed clumps of rice it is called nigirizushi. Sushi items served rolled inside or around nori is makizushi, toppings stuffed into a small pouch of fried tofu is inarizushi; and toppings served scattered over a bowl of sushi rice called chirashi-zushi.
    sushi-1.jpg
  • Japanese New Years cuisine is called osechi-ryori, and consists of many different kinds of dishes.  Traditionally, people finish cooking osechi dishes by New Year's Eve so they have food for a couple days without cooking. Most of the dishes can last a few days in the refrigerator or at cool room temperature. Colorful osechi-ryori dishes are packed in layers of lacquer boxes, called jubako.  Each dish and type of food in osechi has meaning, such as good health, fertility, good harvest, happiness, long life...
    osechi-ryori-06.jpg
  • Japanese New Years cuisine is called osechi-ryori, and consists of many different kinds of dishes.  Traditionally, people finish cooking osechi dishes by New Year's Eve so they have food for a couple days without cooking. Most of the dishes can last a few days in the refrigerator or at cool room temperature. Colorful osechi-ryori dishes are packed in layers of lacquer boxes, called jubako.  Each dish and type of food in osechi has meaning, such as good health, fertility, good harvest, happiness, long life...
    osechi-ryori-04.jpg
  • Japanese New Years cuisine is called osechi-ryori, and consists of many different kinds of dishes.  Traditionally, people finish cooking osechi dishes by New Year's Eve so they have food for a couple days without cooking. Most of the dishes can last a few days in the refrigerator or at cool room temperature. Colorful osechi-ryori dishes are packed in layers of lacquer boxes, called jubako.  Each dish and type of food in osechi has meaning, such as good health, fertility, good harvest, happiness, long life...
    osechi-ryori-05.jpg
  • Manju is a popular traditional Japanese confection. There are many varieties but most have an outside made from flour, rice powder and buckwheat with a filling of red bean paste, made from boiled azuki beans and sugar.
    manju-1.jpg
  • Sashimi often is the first course in a formal Japanese meal, but can also be the main course, presented with rice and Miso soup in separate bowls. Many Japanese people believe that sashimi, traditionally considered the finest dish in Japanese cuisine, should be eaten before other strong flavors affect the palate. Culinarily, sashimi represents the Japanese cultural appreciation of subtlety.
    sashimi-1.jpg
  • Japanese green tea, or ocha (o-cha) is the most common drink in Japan.  Not only is it loaded with vitamin C and caffiene, but its antioxidant and healthy properties are making this drink a hit all around the world.
    green-tea.jpg
  • Mochi is a Japanese rice cake made of glutinous rice pounded into paste and then molded into shape. Many types of traditional wagashi and mochigashi or Japanese traditional sweets are made with mochi. For example, daifuku is a soft round mochi stuffed with sweet filling such as bean paste.
    mochi-4.jpg
  • Dango Mochi is a Japanese rice cake made of glutinous rice pounded into paste and then molded into shape. Many types of traditional wagashi and mochigashi or Japanese traditional sweets are made with mochi. For example, daifuku is a soft round mochi stuffed with sweet filling such as bean paste.
    dango-mochi-2.jpg
  • Mochi is a Japanese rice cake made of glutinous rice pounded into paste and then molded into shape. Many types of traditional wagashi and mochigashi or Japanese traditional sweets are made with mochi. For example, daifuku is a soft round mochi stuffed with sweet filling such as bean paste.
    mochi-2.jpg
  • Mochi is a Japanese rice cake made of glutinous rice pounded into paste and then molded into shape. Many types of traditional wagashi and mochigashi or Japanese traditional sweets are made with mochi. For example, daifuku is a soft round mochi stuffed with sweet filling such as bean paste.
    mochi-5.jpg
  • Japanese Mochi is a rice cake made of  rice pounded into paste and then molded into shape - in this case covered with a leaf for freshness. Many types of Japanese traditional sweets are made with mochi: daifuku is a soft round mochi stuffed with sweet filling such as bean paste.
    mochi-1.jpg
  • Mochi is a Japanese rice cake made of glutinous rice pounded into paste and then molded into shape. Many types of traditional wagashi and mochigashi or Japanese traditional sweets are made with mochi. For example, daifuku is a soft round mochi stuffed with sweet filling such as bean paste.
    mochi-3.jpg
  • Yokan is a Japanese jellied dessert made of red bean paste and sugar. It is usually sold in a block form and eaten in slices. Yokan also contain chopped chestnuts, persimmons, figs, sweet potato among other seasonal additions.
    yokan-3.jpg
  • Yokan is a Japanese jellied dessert made of red bean paste and sugar. It is usually sold in a block form and eaten in slices. Yokan also contain chopped chestnuts, persimmons, figs, sweet potato among other seasonal additions.
    yokan-1.jpg
  • Yokan is a Japanese jellied dessert made of red bean paste and sugar. It is usually sold in a block form and eaten in slices. Yokan also contain chopped chestnuts, persimmons, figs, sweet potato among other seasonal additions.
    yokan-2.jpg
  • Kamaboko is a kind of cured, Japanese processed seafood product, in which fish is pureed, formed and then steamed until fully cooked and firm. The kamaboko are typically added to noodle dishes such as soba. Some kamaboko include artistic patterns, such as the pink spiral on each slice of narutomaki, named after the well-known tidal whirlpool near the Japanese city of Naruto.  Although the Japanese kamaboko is becoming increasingly common outside of Japan some English names for kamaboko are fish paste, fish loaf, fish cake, fishcake and fish sausage
    kamaboko-2.jpg
  • Dried Squid.  Fresh fish is an important form of food for the Japanese, who consume it nearly every day.
    dried-squid-2.jpg
  • Natto is a traditional Japanese food made from fermented soybeans and is popular especially as a breakfast food. As a rich source of protein, natto and miso paste formed a vital source of nutrition in feudal Japan. Natto can be an acquired taste because of its powerful smell, strong flavor, and sticky texture and is considered a "challenge" for foreigners in Japan.
    natto-01.jpg
  • Dried herring, a popular Japanese fish dish curing on a rack.
    dried-herring.jpg
  • Novice monk serving temple food or Shojin Ryori, vegetarian cuisine at its finest consisting of pickled, seasonal vegetables, a variety of tofu dishes artfully arranged on lacquerware.  Staying in a temple overnight, especially in Koyasan, is one of the best ways to get to know Japanese culture.  Part of this is experiencing "shojin ryori"
    shojin-ryori-4.jpg
  • Novice monk serving temple food or Shojin Ryori, vegetarian cuisine at its finest consisting of pickled, seasonal vegetables, a variety of tofu dishes artfully arranged on lacquerware.  Staying in a temple overnight, especially in Koyasan, is one of the best ways to get to know Japanese culture.  Part of this is experiencing "shojin ryori"
    shojin-ryori-4.jpg
  • Sashimi or raw fish is a popular appetizer in Japanese cuisine.  the tiny saucers are for dipping into soy sauce and hot mustard or wasabi.
    sashimi-2.jpg
  • Grilled Ayu Fish, served robotayaki style. Fresh fish is an important form of food for the Japanese, who consume it nearly every day
    robotoayaki-2.jpg
  • Grilled Ayu Fish, served robotayaki style. Fresh fish is an important form of food for the Japanese, who consume it nearly every day
    grilled-fish-1.jpg
  • Yakitori, literally grilled bird, is a Japanese type of kebab made from several bite-sized pieces of chicken meat skewered on a bamboo stick and barbecued, usually over charcoal. Diners ordering yakitori usually have a choice of having it served with simply salt or miso paste. The sauce is applied on the skewered meat and is grilled until delicately cooked. Yakitori is a very popular dish in Japan, many working people grab a yakitori and a beer from yakitori stalls on the way home from work with a beer. Yakitori stalls are always found at festivals, such as this Tori-no-Ichi, Day of the Rooster fair at Hanzomon Shrine in Shinjuku.
    yakitori-cook-3.jpg
  • At a Japanese Festival or Matsuri, part of the fun is snacking on local specialties, such as yakitori, okonomiyaki, takoyaki are the most comment Japanese fast food snacks. These festivals are usually sponsored by a local shrine or temple. There is no specific matsuri days for all of Japan.  Dates vary from area to area but festival days do tend to cluster around traditional holidays such as Setsubun or Obon.
    yushima-shrine-festival-4.jpg
  • At a Japanese Festival or Matsuri, part of the fun is snacking on local specialties, such as yakitori, okonomiyaki, takoyaki are the most commen Japanese fast food snacks. These festivals are usually sponsored by a local shrine or temple. There is no specific matsuri days for all of Japan.  Dates vary from area to area but festival days do tend to cluster around traditional holidays such as Setsubun or Obon.
    yushima-shrine-festival-5.jpg
  • At a Japanese Festival or Matsuri, part of the fun is snacking on local specialties, such as yakitori, okonomiyaki, takoyaki are the most commen Japanese fast food snacks. These festivals are usually sponsored by a local shrine or temple. There is no specific matsuri days for all of Japan.  Dates vary from area to area but festival days do tend to cluster around traditional holidays such as Setsubun or Obon.
    yushima-shrine-festival-7.jpg
  • Yushima Shrine Festival - At a Japanese Festival or Matsuri, part of the fun is snacking on local specialties, such as yakitori, okonomiyaki, takoyaki are the most commen Japanese fast food snacks. These festivals are usually sponsored by a local shrine or temple. There is no specific matsuri days for all of Japan.  Dates vary from area to area but festival days do tend to cluster around traditional holidays such as Setsubun or Obon.
    yushima-shrine-festival-9.jpg
  • School Bento - The origin of bento can be traced back to the Kamakura Period when cooked and dried rice called hoshi-ii literally "dried meal" was developed. In the Edo Period bento culture spread and became more refined. Travelers would carry a simple bentoconsisting of several onigiri wrapped with bamboo leaves or in a woven bamboo box.   Bento became even more populari in the 1980s with the help of the microwave and the proliferation of convenience stores. The expensive wood and metal boxes have been replaced at most bento shops with inexpensive, disposable plastic boxes. However, even handmade bento have made a comeback, and they are once again a common sight at Japanese schools where they are known as gakko bento or school bento lunches.
    bento-6.jpg
  • At a Japanese Festival or Matsuri, part of the fun is snacking on local specialties, such as yakitori, okonomiyaki, takoyaki are the most commen Japanese fast food snacks. These festivals are usually sponsored by a local shrine or temple. There is no specific matsuri days for all of Japan.  Dates vary from area to area but festival days do tend to cluster around traditional holidays such as Setsubun or Obon.
    yushima-shrine-festival-8.jpg
  • Mochi is a Japanese rice cake made of glutinous rice pounded into paste and molded into shape. In Japan it is traditionally made in a ceremony called mochitsuki. While also eaten all year round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time.
    mochi-cakes-image.jpg
  • Japanese Green Tea Set - Japanese green tea, or ocha (o-cha) is the most common drink in Japan.  Not only is it loaded with vitamin C and caffiene, but its healthy antioxidant properties are making this drink a hit all around the world.
    japanese-green-tea-1.jpg
  • Tomonoura Port Squid - The Inland Sea separats Honshu, Shikoku, and Kyushu, the three main islands of Japan.  Almost all the smaller villages in and around the Inland Sea or "Seto Naikai" as it is called are devoted to fishing.
    dried-squid.jpg
  • Udon is a type of thick wheat flour noodle popular in Japanese cuisine..Udon is usually served hot as noodle soup in broth in its simplest form. It is usually topped with thinly chopped scallions. Other common toppings include tempura.  A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added.  The flavor of broth and topping vary from region to region. Usually, dark brown broth, made from dark soy sauce is used in eastern Japan, and light brown broth, made from light soy sauce is used in western Japan
    ramen-display-1.jpg
  • Udon is a type of thick wheat flour noodle popular in Japanese cuisine..Udon is usually served hot as noodle soup in broth in its simplest form. It is usually topped with thinly chopped scallions. Other common toppings include tempura.  A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added.  The flavor of broth and topping vary from region to region. Usually, dark brown broth, made from dark soy sauce is used in eastern Japan, and light brown broth, made from light soy sauce is used in western Japan
    ramen-display-2.jpg
  • Fugu, usually called a blowfish or pufferfish in English is an unusual delicacy in Japanese cuisine.  It is unusual in that if the poisonous parts are not separated from the edible parts - it can kill you.  For this reason, chefs in Japan who specialize in fugu have to be tested and licensed by the Japaense government.
    blowfish-2.jpg
  • Eki Bento - The origin of bento can be traced back to the Kamakura Period when cooked and dried rice called hoshi-ii literally "dried meal" was developed. In the Edo Period bento culture spread and became more refined. Bento became even more popular in the 80s with the help of the microwave and the proliferation of convenience stores. The expensive wood and metal boxes have been replaced at most bento shops with inexpensive, disposable plastic ones Even handmade bento have made a comeback, and they are once again a common sight at picnics.
    bento-7.jpg
  • Shokado Bento - The origin of bento can be traced back to the Kamakura Period when cooked and dried rice called hoshi-ii literally "dried meal" was developed. In the Edo Period bento culture spread and became more refined. Bento became even more popular in the 80s with the help of the microwave and the proliferation of convenience stores. The expensive wood and metal boxes have been replaced at most bento shops with inexpensive, disposable plastic ones Even handmade bento have made a comeback, and they are once again a common sight at picnics.
    bento-3.jpg
  • The origin of bento can be traced back to the Kamakura Period when cooked and dried rice called hoshi-ii literally "dried meal" was developed. In the Edo Period bento culture spread and became more refined. Bento became even more popular in the 80s with the help of the microwave and the proliferation of convenience stores. The expensive wood and metal boxes have been replaced at most bento shops with inexpensive, disposable plastic ones Even handmade bento have made a comeback, and they are once again a common sight at picnics.
    bento-4.jpg
  • Bento Box Lunch - The origin of bento can be traced back to the Kamakura Period when cooked and dried rice called hoshi-ii literally "dried meal" was developed. In the Edo Period bento culture spread and became more refined. Bento became even more popular in the 80s with the help of the microwave and the proliferation of convenience stores. The expensive wood and metal boxes have been replaced at most bento shops with inexpensive, disposable plastic ones Even handmade bento have made a comeback, and they are once again a common sight at picnics.
    bento-2.jpg
  • Udon is a type of thick wheat flour noodle popular in Japanese cuisine. Udon is usually served hot as noodle soup in broth in its simplest form. It is usually topped with thinly chopped scallions. Other common toppings include tempura.  A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added.  The flavor of broth and topping vary from region to region. Usually, dark brown broth, made from dark soy sauce, is used in eastern Japan, and light brown broth, made from light soy sauce is used in western Japan.
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  • Fugu, usually called a blowfish or pufferfish in English is an unusual delicacy in Japanese cuisine.  It is unusual in that if the poisonous parts are not separated from the edible parts - it can kill you.  For this reason, chefs in Japan who specialize in fugu have to be tested and licensed by the Japaense government.
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  • The Kappa Kawataro is a water spirit of Japan, with webbed hands and feet and a tortoise shell.  Crowning their head of page-boy style hair is a circular depression filled with water.Such demons are said to be the ghosts of drowned souls.  They have immense strength - the source of this power comes from the stored water within the dish on their head.  Activities from this demon can range from mischievous to deadly. It enjoys passing gas and forever gives off a fishy odour.  The kappa enjoys vegetarian cuisine particularly eggplants and cucumbers.
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  • Kasuisai Temple Garden has 600 years of history, named by the shogun Ieyasu Tokugawa. In April and May, cherries, peonies, and azaleas The large garden facing the main hall is called “Hokkazokai-no-Ike” - a dry garden surrounded by stones that makes use of the slope of the mountain behind. It is the best place for Zen training and even ordinary people can experience Zazen and also experience transcribing sutras and Shojin-ryori temple vegetarian cuisine. Sanmon mountain gate designed by Chuta Ito, a major figure in the architectural world. It was completed in 2010 based on the blueprint designed in 1935. Looking up before passing through the mountain gate, Aun's lions are looking at each other. The roof is lined with playful and expressive youkai from Chuta Ito, who was also a big youkai lover. The Gokoku Tower on the hill on the west side of the precincts was built in 1911 to worship the dead of the Russo-Japanese War. The design by Chuta Ito, is shaped like the pagoda of Gandhara.
    kasuisai-04.jpg
  • Kasuisai Temple Garden has 600 years of history, named by the shogun Ieyasu Tokugawa. In April and May, cherries, peonies, and azaleas The large garden facing the main hall is called “Hokkazokai-no-Ike” - a dry garden surrounded by stones that makes use of the slope of the mountain behind. It is the best place for Zen training and even ordinary people can experience Zazen and also experience transcribing sutras and Shojin-ryori temple vegetarian cuisine. Sanmon mountain gate designed by Chuta Ito, a major figure in the architectural world. It was completed in 2010 based on the blueprint designed in 1935. Looking up before passing through the mountain gate, Aun's lions are looking at each other. The roof is lined with playful and expressive youkai from Chuta Ito, who was also a big youkai lover. The Gokoku Tower on the hill on the west side of the precincts was built in 1911 to worship the dead of the Russo-Japanese War. The design by Chuta Ito, is shaped like the pagoda of Gandhara.
    kasuisai-10.jpg
  • Kasuisai Temple Garden has 600 years of history, named by the shogun Ieyasu Tokugawa. In April and May, cherries, peonies, and azaleas The large garden facing the main hall is called “Hokkazokai-no-Ike” - a dry garden surrounded by stones that makes use of the slope of the mountain behind. It is the best place for Zen training and even ordinary people can experience Zazen and also experience transcribing sutras and Shojin-ryori temple vegetarian cuisine. Sanmon mountain gate designed by Chuta Ito, a major figure in the architectural world. It was completed in 2010 based on the blueprint designed in 1935. Looking up before passing through the mountain gate, Aun's lions are looking at each other. The roof is lined with playful and expressive youkai from Chuta Ito, who was also a big youkai lover. The Gokoku Tower on the hill on the west side of the precincts was built in 1911 to worship the dead of the Russo-Japanese War. The design by Chuta Ito, is shaped like the pagoda of Gandhara.
    kasuisai-07.jpg
  • Kasuisai Temple Garden has 600 years of history, named by the shogun Ieyasu Tokugawa. In April and May, cherries, peonies, and azaleas The large garden facing the main hall is called “Hokkazokai-no-Ike” - a dry garden surrounded by stones that makes use of the slope of the mountain behind. It is the best place for Zen training and even ordinary people can experience Zazen and also experience transcribing sutras and Shojin-ryori temple vegetarian cuisine. Sanmon mountain gate designed by Chuta Ito, a major figure in the architectural world. It was completed in 2010 based on the blueprint designed in 1935. Looking up before passing through the mountain gate, Aun's lions are looking at each other. The roof is lined with playful and expressive youkai from Chuta Ito, who was also a big youkai lover. The Gokoku Tower on the hill on the west side of the precincts was built in 1911 to worship the dead of the Russo-Japanese War. The design by Chuta Ito, is shaped like the pagoda of Gandhara.
    kasuisai-09.jpg
  • Kasuisai Temple Garden has 600 years of history, named by the shogun Ieyasu Tokugawa. In April and May, cherries, peonies, and azaleas The large garden facing the main hall is called “Hokkazokai-no-Ike” - a dry garden surrounded by stones that makes use of the slope of the mountain behind. It is the best place for Zen training and even ordinary people can experience Zazen and also experience transcribing sutras and Shojin-ryori temple vegetarian cuisine. Sanmon mountain gate designed by Chuta Ito, a major figure in the architectural world. It was completed in 2010 based on the blueprint designed in 1935. Looking up before passing through the mountain gate, Aun's lions are looking at each other. The roof is lined with playful and expressive youkai from Chuta Ito, who was also a big youkai lover. The Gokoku Tower on the hill on the west side of the precincts was built in 1911 to worship the dead of the Russo-Japanese War. The design by Chuta Ito, is shaped like the pagoda of Gandhara.
    kasuisai-08.jpg
  • Kasuisai Temple Garden has 600 years of history, named by the shogun Ieyasu Tokugawa. In April and May, cherries, peonies, and azaleas The large garden facing the main hall is called “Hokkazokai-no-Ike” - a dry garden surrounded by stones that makes use of the slope of the mountain behind. It is the best place for Zen training and even ordinary people can experience Zazen and also experience transcribing sutras and Shojin-ryori temple vegetarian cuisine. Sanmon mountain gate designed by Chuta Ito, a major figure in the architectural world. It was completed in 2010 based on the blueprint designed in 1935. Looking up before passing through the mountain gate, Aun's lions are looking at each other. The roof is lined with playful and expressive youkai from Chuta Ito, who was also a big youkai lover. The Gokoku Tower on the hill on the west side of the precincts was built in 1911 to worship the dead of the Russo-Japanese War. The design by Chuta Ito, is shaped like the pagoda of Gandhara.
    kasuisai-06.jpg
  • Kasuisai Temple Garden has 600 years of history, named by the shogun Ieyasu Tokugawa. In April and May, cherries, peonies, and azaleas The large garden facing the main hall is called “Hokkazokai-no-Ike” - a dry garden surrounded by stones that makes use of the slope of the mountain behind. It is the best place for Zen training and even ordinary people can experience Zazen and also experience transcribing sutras and Shojin-ryori temple vegetarian cuisine. Sanmon mountain gate designed by Chuta Ito, a major figure in the architectural world. It was completed in 2010 based on the blueprint designed in 1935. Looking up before passing through the mountain gate, Aun's lions are looking at each other. The roof is lined with playful and expressive youkai from Chuta Ito, who was also a big youkai lover. The Gokoku Tower on the hill on the west side of the precincts was built in 1911 to worship the dead of the Russo-Japanese War. The design by Chuta Ito, is shaped like the pagoda of Gandhara.
    kasuisai-05.jpg
  • Kasuisai Temple Garden has 600 years of history, named by the shogun Ieyasu Tokugawa. In April and May, cherries, peonies, and azaleas The large garden facing the main hall is called “Hokkazokai-no-Ike” - a dry garden surrounded by stones that makes use of the slope of the mountain behind. It is the best place for Zen training and even ordinary people can experience Zazen and also experience transcribing sutras and Shojin-ryori temple vegetarian cuisine. Sanmon mountain gate designed by Chuta Ito, a major figure in the architectural world. It was completed in 2010 based on the blueprint designed in 1935. Looking up before passing through the mountain gate, Aun's lions are looking at each other. The roof is lined with playful and expressive youkai from Chuta Ito, who was also a big youkai lover. The Gokoku Tower on the hill on the west side of the precincts was built in 1911 to worship the dead of the Russo-Japanese War. The design by Chuta Ito, is shaped like the pagoda of Gandhara.
    kasuisai-03.jpg
  • Kasuisai Temple Garden has 600 years of history, named by the shogun Ieyasu Tokugawa. In April and May, cherries, peonies, and azaleas The large garden facing the main hall is called “Hokkazokai-no-Ike” - a dry garden surrounded by stones that makes use of the slope of the mountain behind. It is the best place for Zen training and even ordinary people can experience Zazen and also experience transcribing sutras and Shojin-ryori temple vegetarian cuisine. Sanmon mountain gate designed by Chuta Ito, a major figure in the architectural world. It was completed in 2010 based on the blueprint designed in 1935. Looking up before passing through the mountain gate, Aun's lions are looking at each other. The roof is lined with playful and expressive youkai from Chuta Ito, who was also a big youkai lover. The Gokoku Tower on the hill on the west side of the precincts was built in 1911 to worship the dead of the Russo-Japanese War. The design by Chuta Ito, is shaped like the pagoda of Gandhara.
    kasuisai-02.jpg
  • Kasuisai Temple Garden has 600 years of history, named by the shogun Ieyasu Tokugawa. In April and May, cherries, peonies, and azaleas The large garden facing the main hall is called “Hokkazokai-no-Ike” - a dry garden surrounded by stones that makes use of the slope of the mountain behind. It is the best place for Zen training and even ordinary people can experience Zazen and also experience transcribing sutras and Shojin-ryori temple vegetarian cuisine. Sanmon mountain gate designed by Chuta Ito, a major figure in the architectural world. It was completed in 2010 based on the blueprint designed in 1935. Looking up before passing through the mountain gate, Aun's lions are looking at each other. The roof is lined with playful and expressive youkai from Chuta Ito, who was also a big youkai lover. The Gokoku Tower on the hill on the west side of the precincts was built in 1911 to worship the dead of the Russo-Japanese War. The design by Chuta Ito, is shaped like the pagoda of Gandhara.
    kasuisai-11.jpg
  • Kasuisai Temple  has 600 years of history, named by the shogun Ieyasu Tokugawa. In April and May, cherries, peonies, and azaleas.   It is the best place for Zen training and even ordinary people can experience Zazen and also experience transcribing sutras and Shojin-ryori temple vegetarian cuisine. Sanmon mountain gate designed by Chuta Ito, a major figure in the architectural world. It was completed in 2010 based on the blueprint designed in 1935. Looking up before passing through the mountain gate, Aun's lions are looking at each other. The roof is lined with playful and expressive youkai from Chuta Ito. The Gokoku Tower on the hill on the west side of the precincts was built in 1911 to worship the dead of the Russo-Japanese War. The design by Chuta Ito, is shaped like the pagoda of Gandhara.
    kasuisai-01.jpg
  • Sake set is a generic term for the flask and cups used to serve sake, the traditional Japanese drink made from rice. Sake sets are commonly ceramic, but may be glass, lacquer and even cedar wood.  The flask and cups may be sold individually or as a set.  The flask is called a tokuri and the cups are known as shoko in Japanese.
    tokuri-4.jpg
  • Sansai is the Japanese generic term for "mountain vegetables", originally referring to vegetables that grew naturally in the wild and were not cultivated. However in modern times, the distinction is blurred, as some sansai such as warabi have been successfully cultivated.  Warabi is a type of edible fern that grows wild in Japan.   All kinds of mountain vegetables including warabi is popular in Japanese vegetarian buddhist temple cuisine.
    warabi-mountain-vegetables-2.jpg
  • Sansai is the Japanese generic term for "mountain vegetables", originally referring to vegetables that grew naturally in the wild and were not cultivated. However in modern times, the distinction is blurred, as some sansai such as warabi have been successfully cultivated.  Warabi is a type of edible fern that grows wild in Japan.   All kinds of mountain vegetables including warabi is popular in Japanese vegetarian buddhist temple cuisine.
    warabi-mountain-vegetables-3.jpg
  • Sake set is a generic term for the flask and cups used to serve sake, the traditional Japanese drink made from rice. Sake sets are commonly ceramic, but may be glass, lacquer and even cedar wood.  The flask and cups may be sold individually or as a set.  The flask is called a tokuri and the cups are known as shoko in Japanese.
    tokuri-3.jpg
  • Sake set is a generic term for the flask and cups used to serve sake, the traditional Japanese drink made from rice. Sake sets are commonly ceramic, but may be glass, lacquer and even cedar wood.  The flask and cups may be sold individually or as a set.  The flask is called a tokuri and the cups are known as shoko in Japanese.
    tokuri-1.jpg
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