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  • 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
  • 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
  • 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
  • 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
  • Drying Fish at Japanese Fish Market
    japanese-fish-1.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-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-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-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-3.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
  • A yatai is a small, mobile food stall typically selling ramen or oden. The name literally means "shop stand." The stall is set up in the early evening on sidewalks and removed late at night or in the early morning hours. Beer, sake and shochu are usually available. A salaryman might relax with colleagues over dinner and drinks at a yatai on his way home from work. Fukuoka is well known in Japan for keeping the yatai tradition alive.
    yatai-1.jpg
  • A yatai is a small, mobile food stall typically selling ramen or oden. The name literally means "shop stand." The stall is set up in the early evening on sidewalks and removed late at night or in the early morning hours. Beer, sake and shochu are usually available. A salaryman might relax with colleagues over dinner and drinks at a yatai on his way home from work. Fukuoka is well known in Japan for keeping the yatai tradition alive.
    yatai-2.jpg
  • A yatai is a small, mobile food stall typically selling ramen or oden. The name literally means "shop stand." The stall is set up in the early evening on sidewalks and removed late at night or in the early morning hours. Beer, sake and shochu are usually available. A salaryman might relax with colleagues over dinner and drinks at a yatai on his way home from work. Fukuoka is well known in Japan for keeping the yatai tradition alive.
    yatai-3.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
  • 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
  • A yatai is a small, mobile food stall typically selling ramen or oden. The name literally means "shop stand." The stall is set up in the early evening on sidewalks and removed late at night or in the early morning hours. Beer, sake and shochu are usually available. A salaryman might relax with colleagues over dinner and drinks at a yatai on his way home from work. Fukuoka is well known in Japan for keeping the yatai tradition alive.
    yatai-4.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
  • 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
  • Daikons, Japanese Radishes
    daikon-radish-1.jpg
  • Japanese Family Enjoying Ryokan Meal - Most Japanese inns or ryokan include a large multi-course dinner as part of the set with various courses served on a panoply of dishes and ceramics.  An experience not to be missed...
    ryokan-dinner.jpg
  • Sembei, Japanese rice crackers, can be found flavored with a wide array of flavours including soy sauce, seaweed, kelp, sesame seeds, soybeans plus a huge range of more modern flavors like cheese, chocolate and even kimchee. Smaller sembei often come mixed with other ingredients such as peanuts or pine nuts.  Traditional sembei are large, round and savory.  Sembei aren't all savory though - sweet sembei are made with wheat flour instead of rice flour.
    sembei.jpg
  • Japanese Pickles - Tsukemono are Japanese pickles. They are served  as a side dish, and sometimes with drinks as a snack. The most common kinds are pickled in salt or brine.  Soy sauce, miso, vinegar, and sake lees are also useful for pickling. Takuan, daikon, turnips, cucumber, and cabbage are among the favorites to be eaten as an accompaniment to a meal.
    tsukemono.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
  • Toji Temple Market Fish - On the 21st of each month, a famous flea market is held on the grounds of Toji Temple Market. This market is also called Kobo-san, in honor of Kobo Daishi, who died on March 21st. The flea market features a variety of antiques, art, clothes, pottery, some food, and typical second-hand flea market goods. By far the largest market is held on December 21st, as it is the last of the year.
    japanese-fish-11.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-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-01.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-05.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 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
  • A yatai is a small, mobile food stall typically selling ramen, yakitori or oden. The name literally means "shop stand." The stall is set up in the early evening on sidewalks and removed late at night or in the early morning hours. Beer, sake and shochu are usually available. A salaryman might relax with colleagues over dinner and drinks at a yatai on his way home from work. Fukuoka is well known in Japan for keeping the yatai tradition alive.
    fukuoka-yatai-6.jpg
  • A yatai is a small, mobile food stall typically selling ramen, yakitori or oden. The name literally means "shop stand." The stall is set up in the early evening on sidewalks and removed late at night or in the early morning hours. Beer, sake and shochu are usually available. A salaryman might relax with colleagues over dinner and drinks at a yatai on his way home from work. Fukuoka is well known in Japan for keeping the yatai tradition alive.
    fukuoka-yatai-7.jpg
  • A yatai is a small, mobile food stall typically selling ramen, yakitori or oden. The name literally means "shop stand." The stall is set up in the early evening on sidewalks and removed late at night or in the early morning hours. Beer, sake and shochu are usually available. A salaryman might relax with colleagues over dinner and drinks at a yatai on his way home from work. Fukuoka is well known in Japan for keeping the yatai tradition alive.
    fukuoka-yatai-5.jpg
  • A yatai is a small, mobile food stall typically selling ramen, yakitori or oden. The name literally means "shop stand." The stall is set up in the early evening on sidewalks and removed late at night or in the early morning hours. Beer, sake and shochu are usually available. A salaryman might relax with colleagues over dinner and drinks at a yatai on his way home from work. Fukuoka is well known in Japan for keeping the yatai tradition alive.
    fukuoka-yatai-2.jpg
  • A yatai is a small, mobile food stall typically selling ramen, yakitori or oden. The name literally means "shop stand." The stall is set up in the early evening on sidewalks and removed late at night or in the early morning hours. Beer, sake and shochu are usually available. A salaryman might relax with colleagues over dinner and drinks at a yatai on his way home from work. Fukuoka is well known in Japan for keeping the yatai tradition alive.
    fukuoka-yatai-1.jpg
  • A yatai is a small, mobile food stall typically selling ramen, yakitori or oden. The name literally means "shop stand." The stall is set up in the early evening on sidewalks and removed late at night or in the early morning hours. Beer, sake and shochu are usually available. A salaryman might relax with colleagues over dinner and drinks at a yatai on his way home from work. Fukuoka is well known in Japan for keeping the yatai tradition alive.
    fukuoka-yatai-3.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
  • 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
  • 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
  • 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
  • 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
  • Dried Squid.  Fresh fish is an important form of food for the Japanese, who consume it nearly every day.
    dried-squid-2.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-4.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-5.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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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 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
  • Takoyaki, literally fried or grilled octopus, is a popular Japanese dumpling made of batter, diced octopus, pickled ginger, and green onion, topped with sauce, first popularized in Osaka but available all over Japan and a popular snack.  Takoyaki pans are typically made of cast iron with half-spherical molds. The heavy iron evenly heats the takoyaki.
    takoyaki-stand-02.jpg
  • Dried herring, a popular Japanese fish dish curing on a rack.
    dried-herring.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
  • 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, 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.
    loose-green-tea-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
  • A yatai is a small, mobile food stall typically selling ramen or oden. The name literally means "shop stand." The stall is set up in the early evening on sidewalks and removed late at night or in the early morning hours. Beer, sake and shochu are usually available. A salaryman might relax with colleagues over dinner and drinks at a yatai on his way home from work. Fukuoka is well known in Japan for keeping the yatai tradition alive.
    yatai-5.jpg
  • A yatai is a small, mobile food stall typically selling ramen or oden. The name literally means "shop stand." The stall is set up in the early evening on sidewalks and removed late at night or in the early morning hours. Beer, sake and shochu are usually available. A salaryman might relax with colleagues over dinner and drinks at a yatai on his way home from work. Fukuoka is well known in Japan for keeping the yatai tradition alive.
    yatai-6.jpg
  • A yatai is a small, mobile food stall typically selling ramen or oden. The name literally means "shop stand." The stall is set up in the early evening on sidewalks and removed late at night or in the early morning hours. Beer, sake and shochu are usually available. A salaryman might relax with colleagues over dinner and drinks at a yatai on his way home from work. Fukuoka is well known in Japan for keeping the yatai tradition alive.
    yatai-7.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
  • Toji Temple Market Nuts - On the 21st of each month, a famous flea market is held on the grounds of Toji Temple Market. This market is also called Kobo-san, in honor of Kobo Daishi, who died on March 21st. The flea market features a variety of antiques, art, clothes, pottery, some food, and typical second-hand flea market goods. By far the largest special market is held on December 21st, as it is the last of the year.
    toji-market-1.jpg
  • Dango Mochi Rice Cakes - Dango is a Japanese dumpling made from mochiko or rice flour, related to mochi. It is often served with green tea. Dango are eaten year round, but the different varieties are traditionally eaten in given seasons. Three to four dango are often served on a skewer called dango mochi or mitarashi dango.
    dango-mochi.jpg
  • Tempura Soba - Soba is a type of thin Japanese noodles made from buckwheat flour. It is served either chilled with a dipping sauce, or in hot broth as a noodle soup.  In Japan, soba noodles are served in a variety of situations. They are a popular inexpensive fast food at train stations throughout Japan and are served by exclusive and expensive specialty restaurants. Markets sell dried noodles and men-tsuyu, or instant noodle broth, to make home preparation easy.
    soba-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-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
  • 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-2.jpg
  • Neo Yatai a food court opened in the plaza of Tokyo International Forum crowded with people coming for lunch, snacks or coffee.  At lunchtime, an appetizing smell fills the art filled plaza where people gather as a resting spot. Several vans with a variety of foods and drinks are on offer with stalls with unique menus.
    neo-yatai-01.jpg
  • Neo Yatai a food court opened in the plaza of Tokyo International Forum crowded with people coming for lunch, snacks or coffee.  At lunchtime, an appetizing smell fills the art filled plaza where people gather as a resting spot. Several vans with a variety of foods and drinks are on offer with stalls with unique menus.
    neo-yatai-03.jpg
  • Neo Yatai a food court opened in the plaza of Tokyo International Forum crowded with people coming for lunch, snacks or coffee.  At lunchtime, an appetizing smell fills the art filled plaza where people gather as a resting spot. Several vans with a variety of foods and drinks are on offer with stalls with unique menus.
    neo-yatai-04.jpg
  • Neo Yatai a food court opened in the plaza of Tokyo International Forum crowded with people coming for lunch, snacks or coffee.  At lunchtime, an appetizing smell fills the art filled plaza where people gather as a resting spot. Several vans with a variety of foods and drinks are on offer with stalls with unique menus.
    neo-yatai-05.jpg
  • Traditional Japanese tea kettles. Though Toji Temple dates from the 7th century, it comes to life once a month on the 21st during its lively flea market. Though often called Toji Antique Market, in fact goods of all descriptions, including food, are in abundance here.
    japanese-kettles.jpg
  • Japanese Fishmonger Ito, Izu - Fresh fish is an important form of food for the Japanese, who consume it nearly every day. Izu is a big source of seafood for Shizuoka.
    japanese-fish-6.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
  • Japanese Fishmonger, Ito, Izu . Fresh fish is an important form of food for the Japanese, who consume it nearly every day.
    japanese-fish-7.jpg
  • Japanese Fishmonger . Fresh fish is an important form of food for the Japanese, who consume it nearly every day.
    japanese-fish-8.jpg
  • Food mileage highway produce stand.  Japan imports a huge amount of its food from overseas sources.  Because of this, the government protects local farmers to a high degree.  Thanks to a high Yen, imports are usually far cheaper than the local variety at the market, plus various layers of distribution.  As a result, individual farmers set up stands along highways and sell directly to the public.  This is good for the farmer, the consumer and helps offset 'food mileage' carbon offsets.
    food-mileage-1.jpg
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