kinwashi

27 Nov 12, 22:24

Fukiya Furusato Village
At the Fukiya Furusato Village, the townscape of Fukiya spreads out before you. Homes with copper-colored 'Sekishu' roof tiles and Bengara-colored (reddish pigment made from iron oxide) walls stand together in an orderly fashion. From the end of the Edo Period to the beginning of the Meiji Period in the 19th century, Fukiya was occupied by a number of wealthy residents. Beautiful mansions built by wealthy merchants can be found everywhere in Japan, but Fukiya is unique. Instead of building homes that competed with each other for luxuriousness, the owners of the respective houses worked together to build a town based on a unified concept. They then put their plan into action, hiring specialists in the construction of shrines and temples in Sekishu (presently Shimane Prefecture). This kind of idea was remarkably advanced back in those days. In 1977, the Agency for Cultural Affairs designated 'Fukiya Furusato Mura' a Japanese preservation district of important traditional structures.

kinwashi

27 Nov 12, 22:32

Fukiya Folk Museum

Fukiya Nakamachi Street

Fukiya Furusato Village

Bengara Museum

Sasaune Copper Mining

Hirokane House

Detailed Travel Guide for Katayama House

Katayama House was used until 10th generation and donated to the city of Takahashi. It was not built in single construction. It was extended three times. Katayama family spent their fortune which made from Bengara Production for this house.

The main feature of this house is Ranma, Kugikakushi and glasses. They have Katayama's family emblems.

Another feature of this house is Namako wall. Namako wall is a wall covered with Kawara and plaster. It remains in great condition.

At the backyard of this house, there is a Kura, a storage which is used as the display rooms for all related items of Katayama's Bengara factory.

kinwashi

27 Nov 12, 22:36

Only seven days, not enough.

So many here.

http://okayama-japan.jp/en/genre.html?ditto_tag_search_tagData=tagging&tag_search_tags=%E8%A6%8B%E3%82%8B

TOP » Nature

Beautiful landscapes

Okayama Prefecture has a lot of beautiful landscapes, covering the northern area from the Chugoku Mountains to the plateau regions and the southern plains, with a mild climate, and faces the peaceful Seto Inland Sea. This rich variety of nature creates many region-specific cultures and histories, and gives us beautiful scenery.

A natural treasure nestled in the Chugoku Mountains facing the Seto Inland Sea.

Which do you prefer to visit first, the mountains or the seas?

Hiruzen Plateau, Majestic Hiruzen Sanza and the peaceful highland

The Seto Inland Sea-many must-see sights

We can feel the mighty power of nature and the eternal passage of time.

Mountains: The changes in the scenery in all four seasons makes us feel the power of nature, all that more attractive.

Seas: Blue sky, sparkling waves, and the flame of the setting sun in the Seto Inland. The enchanting beauty of nature can be seen.

Okayama Farmers’ Market North Village: This area includes a ranch, livestock barns, processing facilities for animal products and fields. Dairy and agricultural experiences are available.

Ojigatake Hill: Ojigatake is one of the most picturesque places, with a full view of the Seto Inland Sea, and has a great number of massive, oddly shaped granite formations. A flight point for paragliding is located at the top of the hill.

Satosho Utsukushii-mori (Beautiful Forest)

Satosho Utsukushii-mori (Beautiful Forest): This park, located in the forest, covers about 17 hectares. It has a cabin for bird-watching, walking trails, open spaces and camp sites.

Maejima Island: In Maejima Island, in front of the Ushimado harbor, training programs and accommodations are available. Marine sports are also available. Setouchi City

Ohaganishi Rice Terraces: The scenery of 40 hectares, having 800 rice terraces, and selected as one of the 100 best rice terraces in Japan, spreads out before you.

Mushiake: The beauty of the sea’s changing color over time is memorable. Rafts for cultured oysters float on the calm sea.

Tour of “Flowers and Trees” in Okayama

There are a lot of must-see sights in Okayama, including cherry blossoms in spring time, sunflowers in summer time, and giant trees, hundreds of years old.

The list of must-see “Flowers” and “Trees” in Okayama

Sakazu Park

A comprehensive park built on the theme of "Water and Cherry Blossoms”. The cherry blossoms in spring are especially marvelous.

Best time for flower watching: 4æœˆä¸Šæ—¬

Sunflower Garden

A million sunflowers bloom in approximately 10 hectares of drained land.

Best time for flower watching: Mid to late August

Cosmos Road

A band of pink, white, and purple cosmos flowers that is approximately 9 kilometers long can be seen along the Bitchu River.

Best time for flower watching: Early to late October

Big Ginkgo Tree in Bodaiji Temple

This is the biggest tree in Okayama Prefecture, thought to be over 900 years old. It is designated as a national natural treasure and selected as one of the 100 best trees in Japan.

Best time for flower watching: mid to late November

Sodo Cherry Blossoms

One type of Yaezakura (cherry blossom with double petal) cherry tree is designated as a natural treasure in Okayama Prefecture. There are approximately 80 of these trees.

Best time for flower watching: Mid April

Achi Wisteria

Renowned wisteria trees near the top of Mt. Tsurugata in the north of the Kurashiki Bikan Historical District are said to be approximately 300 to 500 years old.

Best time for flower watching: Late April to mid May

kinwashi

27 Nov 12, 22:39

Historical cityscape

There are many unique and distinctive cityscapes in Okayama Prefecture, including the nationally known Kurashiki Bikan Area and Okayama Cultural Zone, scattered with many museums. Many tourists come to this area to visit this origin point of culture.

The atmosphere of long ago has been passed down timelessly in Okayama.

You feel deep emotion when visiting this cityscape and in witnessing the history of the town.: In Okayama, there are many unique sights scattered across the area, reminding us of history and the atmosphere of days past.

Take time to walk through the distinctive cityscape, so full of character.: Let's take time to walk in the wide array of sights, such as the traditional white-walled houses and cityscape with beautiful colcothar lattice-work.

Beautiful garden completed over a long period of time: In addition to the Okayama Korakuen Garden, which is one of three major recognized Japanese-style gardens in Japan, there are many other beautiful Japanese-style gardens in the prefecture as well. The gardens are artistic places of historic interest, constructed over a long period of time, in order to perfect their beauty.

A design which lords and shogunate appreciated in olden days: The landscape of the garden was created by utilizing nature, made with a highly calculated design. The lords loved to view and walk amongst the scenery. Please feel the aesthetic sense of Japanese culture in this garden, providing colorful scenery and changes with the season.

Two major sights illustrate a history which Okayama proudly presents to the world.

Okayama has a wide range of cityscapes which are both historically and artistically important.

Cityscape of BIZEN: In addition to the Okayama Korakuen Garden, a “symbol” of Okayama Prefecture, there are other areas presenting scenes that stimulate one’s artistic senses.

Cityscape of BICCHU: An area of nostalgic cityscape, along with the Kurashiki Bikan Area

Cityscape of MIMASAKA: This area abounds with nature sites, such as Tsuyama Castle and Kakuzan Park, famous for its cherry blossoms. Please visit here to find comfort.

Okayama Korakuen Garden, Okayama Castle: This is a famous castle compound, composed of a great garden, one of three major Japanese-style gardens in Japan, and an eminent castle called “Ujo” (meaning “crow castle” in Japanese) due to its dark appearance.

Kurashiki Bikan Area: A cityscape with white walls extending along the Kurashiki River. It is designated by the government as a historic building preservation area.

Joto Mukashi Machiya (old urban houses): There is an old streetscape built along the Izumo main street in the 17th century, which still remains.

Inujima Island: A plant which used to be used for copper refinery is now revitalized as the Inujima Art Project, “Refinery”. Inujima is an island where legend, history and modern art all exist side-by-side.

Takahashi: City in which old samurai culture still exists.

Shurakuen Garden: A garden a lord constructed in the early Edo Period (17 AD). Elegant Kyoto-style articles can be seen throughout many places in the garden.

Hayashibara Museum of Art: This is a museum where many national treasures and important cultural assets, including utensils that lords used to use, along with antiques, including swords inherited from the Ikeda family who was the former domain lord of Okayama District and Bizen swords, are collected.

Shimotsui Area: This is an old historic port town where many of the shops from long ago still exist. It also offers the classic atmosphere of fishermen’s town.

Tsuyama Castle, Kakuzan Park: In 2005, the “Bitchu Yagura Tower,” the largest tower in Tsuyama Castle, was rebuilt. This castle is well known as one of the best cherry blossom watching spots in western Japan. There are approximately 5,000 cherry trees in this park.

Contentsã€ŒCityscapeã€�

Must-see sights

Tsuyama Cherry Blossom Festival

ã€�Mimasaka Areaã€‘ Tsuyama city

Tsuyama Cherry Blossom Festival

This festival is the spring time tradition at Tsuyama Castle (Kakuzan Park) which is famous as one of the best cherry blossom watching spots.

Click here to download the pamphlets.

B2-size
Folded in three

English pamphlet of Okayama Prefecture

A pamphlet about Okayama in English can be provided in a form of digital data.
Use the data and print it out, or refer to it while walking.

Search with keywords.

Search by category.

Introduction of this area

Regular contents

Utility

Weather Forecast | Weather Maps

kinwashi

27 Nov 12, 22:41

TOP » Delicacies

Delicacies of Okayama

Being blessed with harvests from the sea and mountains, Okayama has had a variety of local cuisine since early times.

The mild climate, sunny Okayama "food" to journey: Please enjoy the fresh fish, delicious rice and sake, as well as fruits of Okayama, famous throughout Japan.

Rice grown in an optimum climate is extremely delicious.: Okayama’s famous rice, Asahi-mai, is preferred by many sushi restaurants as well as by fancy, traditional Japanese restaurants for their dishes. Okayama is also the production center of good sake brewed from rice.

Cultivation technique especially developed to grow delicious fruit.: Fruit cultivation technique has been developed over a hundred year period. Now Okayama is called the “Fruit Kingdom.” We hope you enjoy the delicious fruit produced in Okayama.

A variety of seafood from the Seto Inland Sea, changes seasonally.: Affluent and delicious seafood in Okayama, such as mackerel, sardinella zunasi, black rockfish, and oysters.

Enjoy the intriguing “delicacies” of Okayama.

Fruit of Okayama Prefecture like jewel. As for Okayama Prefecture, the fruit kingdom is famous.: Okayama has many sunny days throughout the year. In combination with its mild climate, this makes it the ideal place for growing fruit. Many different kinds of fruits, including white peaches and grapes, are grown here. The fruit of Okayama is a popular brand among the people of Japan.

In season from the middle of May to November

Muscat of Alexandria: Due to its wonderful fragrance and elegant taste, it deserves to be called “Queen of Fruits”.

From middle of July to middle of August

White peach: Local specialty of Okayama. Most popular fruit.

In season from the middle of May to November

New pione grapes: Large, sweet and seedless; Okayama is the largest producer of grapes in Japan.

Okayama is surrounded by both sea and mountains, and has a variety of traditional cuisine which draws ingredients from both locations.: The cuisine has been loved by common people since long ago. Recently such types of cuisine are called “B-grade gourmet dishes”. They are tasty, and not too expensive. Such B-grade gourmet dishes include “oyster okonomiyaki pancake” and “horumon udon noodles” (made from animal entrails).

Okayama Barazushi: We recommend you try Barazushi, a famous local dish of Okayama. Made of rich, fresh sea food and vegetables on top of vinegared rice, this plate is served at Sushi restaurants in the southern part of Okayama Prefecture.

Milk of Jersey cattle, dairy products: The number of Jersey cattle in Okayama is the greatest in all of Japan. Sweet rich Jersey milk is utilized in the production of processed foods such as yogurts and cheese.

In season from May to July

Mamakari (Japanese Sardinella-a type of ray-finned fish): This small and tasty fish is a specialty of Okayama Prefecture. Mamakari literally means to “borrow rice from neighbors.” However, in olden days people used to say that they needed to ask their neighbors for rice because the Mamakari dish was so good that they couldn’t make enough of it with the rice they had alone, and that they needed get rice from neighbors to satisfy their appetite.

Popular local cuisine: Recently, tasty and not too expensive casual dishes so-called “B-grade gourmet dishes,” including “oyster okonomiyaki pancake” and “horumon udon noodles” (horumon is made from animal entrails), are popular among common people.

Kakioko pancake: Big oysters are added to the “Hinase-yaki pancake” popular in the Hinase area. This is a casual but sumptuous dish loaded with fruits of the sea.

Hiruzen Yakisoba (sautéed noodle): In Hiruzen, this type of noodle, sautéed with chicken and sweet soy sauce, is popular. It is said that the people in this area use this type of hand-made sweet sauce because it was difficult for them to purchase sauce.

Tsuyama Horumon Udon Noodle: These are noodles sautéed with fresh “horumon” (made from animal entrails) and a unique sauce. It has a rich flavor.

A sunny land, Okayama, is blessed with abundant nature, and is a good place for sake brewing.: “Good rice for sake,” “abundant water,” and “fresh fruit”; Okayama Prefecture is one of the most suitable places for sake and wine brewing. We strongly recommend you to try the sake made in Okayama.

Sake: We have a variety of distinctive sake.

Beer: Beer made with fresh-tasting water and quality raw materials is popular among people throughout Japan.

Shochu (distilled spirit): Rice and proso millet harvested in the local area are used, creating a flavorful and mellow taste.

Wine: High-quality-grape-producing Okayama is also active in the wine production.

Liqueur: There are a lineup of good liqueurs made from Okayama’s specialty products, such as from the white peaches and the pione grapes.

The vegetables of each season offer a contrasting touch to cuisine.: Vegetables grown in plentiful water in the mild climate of Okayama offer accent cuisine. Please try the fresh vegetables from Okayama District.

Momotaro tomatoes: The tomatoes have a good balance of both sweetness and tartness.

Yellow chive: The yellow chive is softer and sweeter than green chive, and is a high-end food item.

Black soybeans: Large black soybeans have a texture like that of sweet chestnuts when boiled. The volume of their production is number one in Japan.

Perfect souvenirs!

The food of Okayama is eye-catching and delicious, and thus it becomes a popular to give as a souvenir.

[Fancy sweets]: The fancy sweets created through the technique of masters are true art.

Kibi Dango (proso millet cake)

It is a confectionery made of kibi (proso millet) and sweet rice powders. Kibi-dango are the most famous souvenir of Okayama.

Murasuzume

Kurashiki traditional fancy sweets

Yubeshi

The traditional sweets of the Bitchu District, using Chinese lemon, have a rich flavor.

Ochiai Yokan (sweet bean jelly)

Traditional sweets are loved by people in Maniwa.

Chofu

Chofu is a sweet that has the shape of rolled cloth. It is popular for its delicate, sweet taste and softness.

Fruit Jelly

Jelly is normally a western confectionery, but it is completely different when made with fruit from the “Fruit Kingdom”, Okayama.

Tomato Jelly

A whole Momotaro tomato is used to make the tomato jelly.

Makigaki (rolled persimmon)

We rolled dried persimmon to make the makigaki.

Ohte-manju (sweet bean cake)

A mild taste is created by harmonizing the richness of amazake and the sweetness of bean jam.

kinwashi

27 Nov 12, 22:41

TOP » Delicacies

Delicacies of Okayama

Being blessed with harvests from the sea and mountains, Okayama has had a variety of local cuisine since early times.

The mild climate, sunny Okayama "food" to journey: Please enjoy the fresh fish, delicious rice and sake, as well as fruits of Okayama, famous throughout Japan.

Rice grown in an optimum climate is extremely delicious.: Okayama’s famous rice, Asahi-mai, is preferred by many sushi restaurants as well as by fancy, traditional Japanese restaurants for their dishes. Okayama is also the production center of good sake brewed from rice.

Cultivation technique especially developed to grow delicious fruit.: Fruit cultivation technique has been developed over a hundred year period. Now Okayama is called the “Fruit Kingdom.” We hope you enjoy the delicious fruit produced in Okayama.

A variety of seafood from the Seto Inland Sea, changes seasonally.: Affluent and delicious seafood in Okayama, such as mackerel, sardinella zunasi, black rockfish, and oysters.

Enjoy the intriguing “delicacies” of Okayama.

Fruit of Okayama Prefecture like jewel. As for Okayama Prefecture, the fruit kingdom is famous.: Okayama has many sunny days throughout the year. In combination with its mild climate, this makes it the ideal place for growing fruit. Many different kinds of fruits, including white peaches and grapes, are grown here. The fruit of Okayama is a popular brand among the people of Japan.

In season from the middle of May to November

Muscat of Alexandria: Due to its wonderful fragrance and elegant taste, it deserves to be called “Queen of Fruits”.

From middle of July to middle of August

White peach: Local specialty of Okayama. Most popular fruit.

In season from the middle of May to November

New pione grapes: Large, sweet and seedless; Okayama is the largest producer of grapes in Japan.

Okayama is surrounded by both sea and mountains, and has a variety of traditional cuisine which draws ingredients from both locations.: The cuisine has been loved by common people since long ago. Recently such types of cuisine are called “B-grade gourmet dishes”. They are tasty, and not too expensive. Such B-grade gourmet dishes include “oyster okonomiyaki pancake” and “horumon udon noodles” (made from animal entrails).

Okayama Barazushi: We recommend you try Barazushi, a famous local dish of Okayama. Made of rich, fresh sea food and vegetables on top of vinegared rice, this plate is served at Sushi restaurants in the southern part of Okayama Prefecture.

Milk of Jersey cattle, dairy products: The number of Jersey cattle in Okayama is the greatest in all of Japan. Sweet rich Jersey milk is utilized in the production of processed foods such as yogurts and cheese.

In season from May to July

Mamakari (Japanese Sardinella-a type of ray-finned fish): This small and tasty fish is a specialty of Okayama Prefecture. Mamakari literally means to “borrow rice from neighbors.” However, in olden days people used to say that they needed to ask their neighbors for rice because the Mamakari dish was so good that they couldn’t make enough of it with the rice they had alone, and that they needed get rice from neighbors to satisfy their appetite.

Popular local cuisine: Recently, tasty and not too expensive casual dishes so-called “B-grade gourmet dishes,” including “oyster okonomiyaki pancake” and “horumon udon noodles” (horumon is made from animal entrails), are popular among common people.

Kakioko pancake: Big oysters are added to the “Hinase-yaki pancake” popular in the Hinase area. This is a casual but sumptuous dish loaded with fruits of the sea.

Hiruzen Yakisoba (sautéed noodle): In Hiruzen, this type of noodle, sautéed with chicken and sweet soy sauce, is popular. It is said that the people in this area use this type of hand-made sweet sauce because it was difficult for them to purchase sauce.

Tsuyama Horumon Udon Noodle: These are noodles sautéed with fresh “horumon” (made from animal entrails) and a unique sauce. It has a rich flavor.

A sunny land, Okayama, is blessed with abundant nature, and is a good place for sake brewing.: “Good rice for sake,” “abundant water,” and “fresh fruit”; Okayama Prefecture is one of the most suitable places for sake and wine brewing. We strongly recommend you to try the sake made in Okayama.

Sake: We have a variety of distinctive sake.

Beer: Beer made with fresh-tasting water and quality raw materials is popular among people throughout Japan.

Shochu (distilled spirit): Rice and proso millet harvested in the local area are used, creating a flavorful and mellow taste.

Wine: High-quality-grape-producing Okayama is also active in the wine production.

Liqueur: There are a lineup of good liqueurs made from Okayama’s specialty products, such as from the white peaches and the pione grapes.

The vegetables of each season offer a contrasting touch to cuisine.: Vegetables grown in plentiful water in the mild climate of Okayama offer accent cuisine. Please try the fresh vegetables from Okayama District.

Momotaro tomatoes: The tomatoes have a good balance of both sweetness and tartness.

Yellow chive: The yellow chive is softer and sweeter than green chive, and is a high-end food item.

Black soybeans: Large black soybeans have a texture like that of sweet chestnuts when boiled. The volume of their production is number one in Japan.

Perfect souvenirs!

The food of Okayama is eye-catching and delicious, and thus it becomes a popular to give as a souvenir.

[Fancy sweets]: The fancy sweets created through the technique of masters are true art.

Kibi Dango (proso millet cake)

It is a confectionery made of kibi (proso millet) and sweet rice powders. Kibi-dango are the most famous souvenir of Okayama.

Murasuzume

Kurashiki traditional fancy sweets

Yubeshi

The traditional sweets of the Bitchu District, using Chinese lemon, have a rich flavor.

Ochiai Yokan (sweet bean jelly)

Traditional sweets are loved by people in Maniwa.

Chofu

Chofu is a sweet that has the shape of rolled cloth. It is popular for its delicate, sweet taste and softness.

Fruit Jelly

Jelly is normally a western confectionery, but it is completely different when made with fruit from the “Fruit Kingdom”, Okayama.

Tomato Jelly

A whole Momotaro tomato is used to make the tomato jelly.

Makigaki (rolled persimmon)

We rolled dried persimmon to make the makigaki.

Ohte-manju (sweet bean cake)

A mild taste is created by harmonizing the richness of amazake and the sweetness of bean jam.

kinwashi

28 Nov 12, 15:09

VIDEO...do all the talking.

http://www.youtube.com/watch?v=TTtied8eucs&feature=share&list=PL95468697592883D5

http://youtu.be/TTtied8eucs

kinwashi

28 Nov 12, 15:16

Another interesting destination in Okayama.

Kurashiki City, Okayama | å²¡å±±çœŒ å€‰æ•·å¸‚ ~ç¾Žåœ°åŒºã�¨ã�—ã�¦æœ‰å��ã�ªè¦³å…‰åœ°~

Kurashiki

Kurashiki is a good choice for travelers seeking to discover 'authentic' Japanese culture and history. A thriving commercial hub since feudal days when its port received important rice shipments, it continues to prosper partly for the nostalgic aura still present in the old streets and current cultural attractions. Rice granaries from the 17th century, with white walls and black tiles, contrast with the green willow lined canal running through the Kurashiki Bikan Historical District. With facilities such as the Ohara Museum of Art, Kurashiki has been a magnet for famous artists and other representatives of Japanese culture.
The Ohara Museum of Art is Japan's first privately owned gallery and displays works of Impressionist master, Monet, as well as Gauguin, Picasso and sculptor Rodin to name a few. Also, the Japan Rural Toy Museum features 5,000 fascinating toys and Japanese crafted favourites. The pleasant climate here yields delicious fruit, seafood and excellent locally brewed sake, creating a mouthwatering local cuisine.

Video.

http://youtu.be/jqRBrBpqWpc

kinwashi

28 Nov 12, 15:25

Photo by Okayama Prefecture
Photo by Okayama Prefecture	Photo by Okayama Prefecture
Photo by Okayama Prefecture
Photo by Railstation.net	Photo by Okayama Prefecture
Photo by Railstation.net	Photo by Okayama Prefecture
Photo by Railstation.net	Photo by Railstation.net
Photo by Okayama Prefecture	Photo by Okayama Prefecture
Photo by Okayama Prefecture

kinwashi

28 Nov 12, 15:28

http://www.kurashiki-tabi.jp/for/en/pickup/pic_jeans/pic_jeans.html

Kojima jeans

Kojima in Kurashiki City has flourished since ancient times as the “City of Textiles.” Starting early in the Edo period, the cotton culture, although having once declined in the Meiji era, developed from Taisho till Showa. Production of tabi socks and school uniforms by taking advantage of the existing “ weaving ” and “ processing ” skills eventually to reach the top record of production nationwide.

The Jeans Museum

Furthermore, “ jeans made in Japan ” were created in Kojima for the first time in this country. Even now that more than 40 years have passed since the birth of these first national jeans, a diversity of products are being transmitted from Kojima to all across the country. Its technology attracts attention even from the world. Kojima is the location of the “The Jeans Museum”, the only domestic resource center where one can learn the history of jeans.

One and only pair of jeans in the world

They are the “ordered jeans” recognized as Kurashiki Brand in 2006 ( 18th of Heisei ). These jeans started with a phone call asking us to make a pair that suits the caller.

To take order for your “one and only pair”, we will determine your size by means of try-on samples. Then we will take your measurements before choosing fabrics, buttons, rivets and stitching thread. You can also put the accent on pockets by using Kurashiki Hampu sailcloth or the cloth with Japanese patterns, etc.

Valuable items to have supported jeans

Besides ordered jeans, the museum is fully packed with historical items associated with jeans, such as the replica of native Americans in the 1850's, heads) of a buffalo, spinning and ginning machines, an American-made sewing machine(s) in the 1880's, etc. All is so valuable, generating such a great impact to transporting us instantaneously back to the old West.

Entering this museum ushers us to the antique sewing machine up ahead, which is a rare piece used 60 years ago. It can sew about 5 rows in a second, finishing a durable article. This sewing machine is still available today, they say.

Remodeling the performance to challenge how fast it can sew, the sewing machine has evolved. This changed its forms into the rolled seaming machine.

Jeans Blue

Cotton, or raw cotton, which jeans and clothes are made from, is spun into a thread. These threads create a woven fabric, cross running the warp and the woof. Dyed with indigo, the warp is woven into the fabric for jeans.

In order to dye the fabric blue, it is usually a major practice to repeat the dye process 10 times. Woven with the thread dyed by way of yarn-dyeing, the back of the fabric is white, on the other hand, both sides are dyed blue by way of piece-dyeing. This color also determines that of colored denim.

This process of dyeing contains “ Ai-zome, or Indigo dyeing ”. Using Indigo prepared by a traditional method called “ lye vatting ”, Indigo is a fermented mix with lye, Japanese sake, and lime. Visiting a studio near Kojoma Sta., we can experience the process of Indigo dyeing.

Experiencing Ai-zome

Entering through the shop curtain opening into the workshop, before my eyes, the fragrance of fermented indigo fills the air. Before experiencing indigo-dyeing, an explanation about it was given first.

Next, I explored “ plate resist dyeing ” requiring the fabric to be sandwiched between the two plates in the dyeing process. Another technique, “ tie-dyeing ” where I dyed the cloth after wrapping a pumpkin or a ball with it

In the rear of the workshop, the water-washed cloth is lowered into the indigo solution. The cloth is squeezed into a vat filled with a liver brown solution for about a minute. Lifting the dyed cloth out of the vat and squeezing off the water, it is left to oxidized with the oxygen in the air.

Repeating the process several times, the cloth is gradually dyed. The least amount of repetitions, the color will be light in shade. More dyeing applications performed, a darker in color will be attained.

It takes about one or two hours to experience the whole indigo-dyeing process. You can take it up by yourself, except Sundays and public holidays. You will need a reservation, mind you.

For your convenience, you can rent a plastic apron and a pair of rubber gloves. Additionally, this is a secure way of dyeing materials because the color hardly fades or migrates.

Kurashiki Brand

Of course, jeans are dyed with indigo as well as hand towels and T-shirts. Seeking natural indigo blue, which has a little bit different flavor from that of synthetic indigo, they dye and weave denim all manually in order to develop the “ Momotaro Jeans ” originated in Kojima Kurashiki City, Okayama Prefecture. Recognized as Kurashiki Brand, they are no less indigenous to the soil of Kojima than ordered jeans.

Outlet Mall

Jeans provides you with a diversity of articles according to their denim fabrics, design and silhouette. “ Boots cut” is characterized by the flared cuffs fit appropriately when wearing boots. Secondly, “ baggy pants,” although similar to the former, they get more tight at the thigh with straight leg lines below the knee. Third, “ skinny denim,” usually made of stretchy material producing slim leg lines. This is very attractive when wearing with the cuffs tucked into your boots. Ranging from colored denim, overalls, GI jumpers, denim one-pieces to small articles like caps, bags, etc., you can get these at the outlet mall near the museum.

“ The Best Jeanist Award,” which is awarded to the celebrities who look great in jeans, was established under the sponsorship of Japan Jeans Association in 1984 ( 59th of Showa ) whose headquarters is located here in Kojima. They often pay a visit to Vatican of jeans to seek his or her favorite piece of a particular kind.

Originally, jeans were imported from the United States from 1926 ( 1st of Showa ). Today, however, they are shipped to United States from Kojima in Kurashiki City. It is now the world top producer of denim fabrics, proud of its sewing skills and processing technology.

Jeans are playing an active role on any scene of everyday life.

Indeed you may hardly take any notice, wearing casually from day to day when you work, date, do household chores, child-rearing, gardening, etc., but it might be advisable for you to learn their history and technology through experiencing indigo-dyeing, visiting the Jeans Museum on occasion.

Putting them on after that, you come to feel at once profoundly moved and somewhat refreshed. It's all up to you how to coordinate jeans, such as traditionally in a T-shirt and blue jeans, a flannel shirt and black jeans, or wearing them tightened up to the waist with the cuffs tucked into the boots. How about going out in a girlish blouse and a denim mini-skirt totalized in a cool & cute fashion ? It's comfortable to feel free and natural. You can indulge in wearing jeans more than ever in your own favorite style.


	On the map you will find


	Map of the vicinity of Kurashiki's Bikan Historical Quarter

	Map of Kurashiki Ekimae

	Map of southern part of Kurashiki Station






	By area you will find

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	Information


	Transportation






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Sightseeing Department, Culture and Sightseeing Division, Cultural and Industrial Affairs Bureau, the Kurashiki-cityã€€TEL: 086-426-3411 FAXï¼š 086ï¼�421-0107
ã€’710-8565ã€€640 Nishinakashinden, Kurashiki-city, Okayama
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kinwashi

28 Nov 12, 15:34

Come here, never ate this, dun say you gone to Okayama before.

Okayama white peaches promoted throughout Asia

Okayama's most cultivated peach, known as the White Peach, gets its white colouring from the method of bagged cultivation. Each fruit is wrapped by hand and grown in paper bags. By protecting the fruit from strong sunlight, an exceedingly refined white colouring is developed. Furthermore, the use of bagged cultivation protects them from such adverse factors as wind, rain, and insects, allowing the peaches to develop a high level of juiciness and a smooth taste.

Okayama Prefecture boasts the widest area of white peach cultivation in Japan with a number of varieties being grown, including such types as Shimizu White Peaches, Okayama Yume White Peaches and Hakurei.

From the end of July to the start of October in 2011 Okayama carried out extensive PR and sales of its prefectural agricultural produce, in particular fruits such as white peaches and grapes, in Taiwan, Hong Kong, Singapore, Malaysia, and Thailand through the promotion of the "Okayama-ya" brand. Furthermore, in Taiwan, while coordinating with agricultural organisations, the governor of Okayama was dispatched to implement a direct and effective PR sales program.

As a continuation of this program, the same period of 2012 will see the promotion and sales of such fruits as delicious white peaches and grapes through the Okayama-ya brand, focused on the Asian region.

For more information:
Kayne Brookes
Okayama Prefectural Governments
Tel: + 81 (0)86 226-7283
Fax:ã€€+81 (0)86ã€€223-3615

kinwashi

28 Nov 12, 16:26

Do you know they came here before?

Are you aware about this.

Mouthwatering peaches and grapes from Okayama, the kingdom of fruits

http://www.soshiok.com/article/12530

kinwashi

28 Nov 12, 16:28

Â�@White Peach

Â�@If Okayama is the land of fruits, then the White Peach is the king! Each peach is grown on the tree protected by a small bag to ripen it to perfection. Among the peaches grown in Okayama, the Shimizu White Peach is the most famous-juicy and sweet with a wonderful fragrance, it is the peach that attracts the highest prices. Peaches are picked between late July and early August.

kinwashi

28 Nov 12, 16:36

Japan: peaches grow in small paper bags

"It is peach time in Japan and with peaches one thinks of Okayama, a prefecture in the west of the country, known as "The Land of Sunshine." Little rain and many hours of sunshine make a very favourable climate for the cultivation of peaches and

56.1% of the Japanese peach production takes place in Okayama. The most popular variety is Shimizu Hakuto - a white peach - and white does not only refer to the colour of the pulp, but even more to the colour of the peel, which is obtained in a very special way, as the peaches are grown in small paper bags" Henk de Bruine of Apex says.

"Originally the delicate peaches were everywhere in Japan supplied in paper wrapping to protect against damaging insects and unfavourable weather influences. However, with the arrival of plant protection the little bags became superfluous and were no longer used. Except in Okayama, where up until

today the peach cultivation takes place mainly by using small paper bags. The opening at the bottom allows filtered light, which results in an appealing slight flush as a visual accent."

"A necessary condition for growth and fruit forming is a good water housekeeping and the peach will do best in a kind of soil, which holds on to water, not too wet and not too dry. Close control is kept on this and during the rainy season the soil is sometimes covered with a watertight ground sheet. A lot of sunlight and sun heat in Okayama have a positive effect on the quantity of sugars and when ripening on the tree the sugar content increases further. And the combination with the applied techniques take care of a lovely, juicy, somewhat sweet fruit with an appealing aroma."

"Is this the most perfect and nicest peach in the world? As far as the Japanese are concerned an unconditional 'yes' and actually I must agree with them" Henk concludes.

For more information:

Henk de Bruin
Apex Inc./Tokyo
[email protected]
[email protected]

Publication date: 7/27/2012

kinwashi

28 Nov 12, 16:48

Haha...see what we eat a carton of white peach from Okayama,

special ordered from Okayama and delivered by local courier to our hotel,

told my friend to do it. finally arrived. without fail.

When we are at Kagoshima.

kinwashi

28 Nov 12, 16:53

We will there on August in Kagoshima. so this is the right time to eat this. most of my kakis never try this before, so good to sample this, expensive also not a issue.

kinwashi

28 Nov 12, 16:59

kinwashi

28 Nov 12, 17:04

How to eat this?

kinwashi

28 Nov 12, 17:09

Not every piece of this are nice and beautiful.

kinwashi

28 Nov 12, 17:11

This is the best and most beautiful, will you eat this piece.

kinwashi

28 Nov 12, 17:14

Finally this is the star from the whole carton.

a picture will created with some photography techic taken by me,

a hole will created...haha.

From the below piece Okayama white peach.

kinwashi

28 Nov 12, 17:16

http://www.chopsticksny.com/features/042/03

A Sake That Condenses the Deliciousness of Sweet, High-Quality White Peaches

Okayama Prefecture, located in the southwest part of Japan, is known for producing high-quality white peaches. Shimizu White Peaches in particular are large and juicy with a strong sweetness and considered to be top class, to the extent that one peach can sell for about 2,000 yen ($17.00) at a Tokyo market, for example. A liqueur that uses an abundance of these premium-grade white peaches is made in the city of Akaiwa. Here, the venerable sake brewery, Muromachi Shuzo makes the peach liqueur Kanjuku Torokeru Shimizu Hakuto-shu each year.

Ripe Shimizu White Peaches in Akaiwa are so delicate that their sweet juice will drip with just a touch. The brewery staff gently peel the skin off the peaches by hand and remove the pits, quickly measure the weight, and marinate the peaches in sake made from locally grown Omachi-mai rice. "All the employees come together to do this hard work for two weeks, and by the end they barely speak. It's as if they want to say, 'I'm sick of even looking at peaches,'" explains Muromachi Shuzo President Mitsuru Hanabusa. But eight months after this careful and wholehearted work, Kanjuku Torokeru Shimizu Hakuto-shu is ready to be served. With one sip, the indescribable, sweet fragrance of white peaches spreads throughout your mouth, and the nectar-like texture of blended fruit coats your throat.

In Japan, sake in which fruit has been soaked, known as "Wa (Japanese) liqueur," is currently very popular. Liqueurs that have clear traceability are receiving great attention from the viewpoint of food safety. For people who want products that are authentic and would rather pay a little more to eat something safe, Kanjuku Torokeru Shimizu Hakuto-shu is perfect.

Kanjuku Torokeru Shimizu Hakuto-shu is a limited-edition liqueur that is made only once annually, and this year's preparation just concluded at the end of August. This season the white peaches were particularly sweet, so everyone is eagerly awaiting the shipment of this peach liqueur that condenses the deliciousness of high-quality white peaches.

The Shimizu white peach used in Kanjuku Torokeru Shimizu Hakuto-shu is the diamond of fruits. It is grown by farmers in Akaiwa with care and heart.

All Muromachi Shuzo's staff carefully handle the white peaches. These intense two weeks are filled with hard work.

Prepared white peaches rest in sake made from Omachi-mai rice for eight months.

Muromachi Shuzo Co., Ltd.
www.sakuramuromachi.co.jp
Info: NY Mutual Trading, Inc.
201-933-9555

PLUM SAKE (UME SHU)
By soaking locally grown, ripe green plums for over one year in junmai sake made from Omachi-mai rice, this plum sake creates a wonderful harmony with the unique flavor of the sake and the sourness and aroma of the plum. This award winning liquor is good as an aperitif as well as to accompany a meal. It is now available in the U.S.