Kinwashi Tour Japan Thread
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News from Japan.
last year this time, we are there,
first... we are worried, before the trip that we planned.
whether are there any traffic jams on the highways.
Cause this time around is Japan (cheng beng) one week holidays there.
most of the local, will go back to their hometown to clean t their ancestor tomb.
as like here the same kind of festival.
News on video.
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Bon voyage: Trains, planes, roads swarmedJapan Times -- Aug 11
The annual rush of travelers for the Bon summer holidays peaked Saturday, with roads and railway stations jammed with people heading to their hometowns and other destinations.Almost all reserved seats on bullet trains from Tokyo were booked up Saturday morning on the Tohoku, Yamagata, Jouetsu, Nagano and Tokaido shinkansen lines.Expressways were also congested. Vehicles were backed up for 43 km on a section of the Tomei Expressway in Kanagawa Prefecture and for 33 km on the Chuo Expressway in Yamanashi Prefecture, the Japan Road Traffic Information Center reported.
Domestic flights departing from Tokyo's Haneda airport were booked close to capacity, with the reservation rate at 93 percent for Japan Airlines Co. and 92 percent for All Nippon Airways Co., according to the two carriers.
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O-Bon festival in Japan.
So what is Summer O-Bon festival,
Over here know as (Cheng Beng) festival.
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Morning view at this highland.
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So this is Kaze No Oka, Nobara Pension.
Where we stayed.
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Kaze No Okra, Nobura,
http://www.hotzebra.com/hotel.php?id=422334
Pension Kaze no Oka Nobara offers Western-style accommodations with free Wi-Fi and log house decors. Guests can enjoy the private reservable baths, which have large windows that can be opened. A free shuttle is available from Tateno, Akamizu and Choyo Train Station, which are all within a 15-minute drive away and must be reserved at time of booking.
The air-conditioned rooms feature a flat-screen TV, a fridge and an electric kettle with green tea bags. Japanese Yukata robes are available for an extra cost and toothbrush sets are provided for all guests. A private toilet is included in all rooms, while some rooms have shared bathrooms.
Kaze no Oka Nobara Pension is a 10-minute drive from Nagano Aso Shrine and Aso Farm Land. Shirakawa Suigen Spring is a 30-minute drive away.
Guests can watch DVDs on the flat-screen TV in the shared lounge or listen to their favourite CDs in the playroom. Luggage storage is available at the front desk and free parking is on site.
Western full course meals are served for dinner and a Western set menu for breakfast. All meals are served at the dining room.Edited by kinwashi 18 Feb `13, 10:39PM -
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Edited by kinwashi 19 Feb `13, 8:51PM -
Some other pension at this highland.
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In the Morning.
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See UFO object, a round object at the right side?
Edited by kinwashi 19 Feb `13, 9:31PM -
Sunset.
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Sunset.
Edited by kinwashi 20 Feb `13, 7:57PM -
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Edited by kinwashi 20 Feb `13, 8:13PM -
So, you’re looking for something new to try in the grocery store. Wow! A little tiny can of corned beef catches your eye. This is a rarity in rural Japan. You think of maybe attempting a breakfast hash or something with cabbage. But then you look at the tin just next to it…the tin ominously marked “New Corn(ed) Meat.” The small parenthetical explanation underneath the product name suddenly leaps out. It reads “Contains horse meat and beef.” Mmmmm…HORSE SPAM. Yikes!
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Obon Festival – Japan
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During Obon Festival from Japan families release floating lanterns into the water to represent their ancestors’ spirits being sent!
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Obon Festival – Japan
0During Obon Festival from Japan families release floating lanterns into the water to represent their ancestors’ spirits being sent!
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News from Japan.
Today at Tokushima.
Dancing the night Awa-yYomiuri -- Aug 14
Participants perform the graceful Awa-odori dance in front of spectators lining the street during the Awa-odori festival in Tokushima on Monday evening.On the first day of the annual event, the temperature rose to 37.3 C-about 5 C hotter than average at this time of year-and was still above 35 C at 6 p.m. -
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What about a box of this Basashi Steak from Aso Kumamoto.
You may like this.
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No budget, than buy this smaller packages, also not bad,
Basashi from Mt Aso Kumamoto....Yen 530 only.
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More here for you to choose, take your time.
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With curry.
travelling so far,
Just to see this live Vocalno head,
no regret coming here.
should say an eyes opener.
come herer, remember go for the Basashi steak... (horse steak.)
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source.
# 1 of 2 most visited
sights in Asojump to: access - ratings - links
Mount Aso (阿蘇山, Asosan) is an active volcano in the center of Kyushu. Its ancient caldera ranks among the world's largest, with a diameter of up to 25 kilometers and a circumference of over 100 kilometers. In the center of the caldera stand the mountain's active volcanic peaks, including Mount Nakadake, whose spectacular crater is easily accessible to tourists by toll road or ropeway.
Note that the crater area is often partially and sometimes completely closed off to visitors due to poisonous volcanic gases. Gases can be intense even when the area is open, and people with respiratory problems should refrain from approaching the crater.
Aso's crater 
KomezukaNot far from the Nakadake crater, Kusasenri-ga-hama is a grass covered plain with grazing cows and a few horses. Horse riding is possible from early March to mid December. On the opposite side of the road stands the Aso Volcano Museum with explanations about the volcano.
Komezuka is a small, beautifully shaped volcanic cone on the northern slopes of Nakadake. There are pleasant walking trails in the vicinity (but not to the top) of Komezuka, however, easy access by public transportation is not provided.
Kusasenri-ga-hama -
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What is this, the vendor selling near the site at Mount Aso.?
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- Mt. Aso is a composite active volcano located in the northwest of Kumamoto Prefecture. In the middle, there are so called "Aso Gogaku" which are andesite central peaks and composed of Mts. Taka, Naka, Neko, Eboshi and Kishima. Mt. Naka has a great crater which is still active. The highest peak Mt. Naka is1592m high and owns many rock-climbing grounds rare in Kyushu.
- Mt. Naka is the currently fuming peak. In old time, the people have respected it as a holly mountain and called the crater Shinrei-ike (Sprit Lake) or Mi-ike (respectful Lake). Each time there was an explosion, they had trembled with the fear of a god's anger or an evil spell. The great explosion of the 28th year of Showa Era made a great number of dead and heavily injured.
- The caldera surrounded by the outer ring is the largest of the world and streching18km to the east-ouest and 24km to the north-south direction. It is divided into the northern valley of Aso where runs Kuro River (Black River) and the southern valley of Nango where runs Shira River (White River). The inside of the caldera is included in Aso-Kujyu National Park and you can go up to Mt. Naka by a ropeway.
- Once upon a time, after a great volcanic explosion, Mt. Aso sank over a huge area except for the outer skirt. Soon the waters filled up there and made a lake, whole over the inside of the outer-ring. Prince Tateiwatatsu planned to create a rich cultivable country by pouring out the waters. When he gave a kick to the mountain, it collapsed down instantaneously and the waters rushed out from the newly created hole.
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Don't worry this time you are just watching,
the next time if you are there.
make sure you try this, no regret.
Just imagine you on this ride.
Here.
video.
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This the above just on helicoptor,
Remember, one year at Grand Canyon,
Just happened me travelled so far there,
just hoping to see one of the 7 wonders of the World,
The tour leader said the Park is closed, cause no pay no see.
The government went burst, not paying the staffs, so go on strike.
What to do.
What is the next solution,
can you do.
Pay US100 per person.
One suggestion.
we go for it.
So, me took the charter flight similar like below video, with another seven persons
In this tour group not my friend.
together we
See...
video
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Again from KUMAMOTO.
What is Kumamoto Red?
Travel as you Learn.
Red below.
History of the Breed
Whether it's called Kumamoto Red, Red Wagyu, Japanese Brown, or American Akaushi, the breed of red/brown Wagyu cattle originating from the Kumamoto Island in Japan has been subjected to intense genetic improvement for over 100 years. In Japan, carcass performance, breeding pedigrees and economic data has been collected in an effort to refine and improve the breed. The data has been used to select herd sires and dams and has been used to guide breeding plans for over 50 years.
The Japanese use of quantitative evaluations and a multi-tiered trait selection system has allowed them to breed an extremely uniform and consistent herd of Kumamoto Reds. Accordingly, the cattle from the Kumamoto Island are great grazers, extremely fertile, structurally sound, environmentally diverse, and produce a carcass described as legendary. Whether this breed is produced singularly as a full blood or its semen is used to produce F-1's or composites, the qualities aspired to from over a century of breeding becomes obvious whether it is observed in the field, the feed lot, or the dinner table.
Fortune shined on the American cattle industry when two Kumamoto red bulls arrived from Japan in 1976 and again in 1994 when a small nucleus of bulls and pregnant cows followed them here. The genetics from those two shipments are likely to be the last to ever leave Japan - the Kumamoto Red has been declared a national treasure and it genetics have been prohibited from exportation. Today, there are small populations of Kumamoto Reds in North America, South America, Australasia and a few have even made it to European Community. Every Kumamoto Red outside of Japan owes its existence to the American Cattlemen that orchestrated their importation in 1976 and 1994.
Recently there has been increasing interest in the breed and a few independent breeders have acquired genetics from international locations to produce American Kumamoto Red cattle again. Saranac Oaks Ranch and Kings High Ranch have collaborated to increase the population and after spending 2 years developing feed stocks, we hope to have a full line of genetics available to the American Cattleman in 2013.
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Again from KUMAMOTO
What is Kumamoto famous for?
So never say i never share here.
Talking about Oysters.
Travel as you learn.
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News from Japan.
Sakurajima Showa crater is 5000 m explosion plume(2013-08-18)Sakurajima Showa crater exploded 31 at around 4:00 pm on the 18th, plume rises 5000 meters. According to the Kagoshima Local Meteorological Observatory, the best in activity after the resumption of June 2006 as a plume of the crater. Plume flows to the northwest, down to ash and Satsuma Sendai City and Kagoshima city center, temporary, JR was suspended operation for cleaning of the line.
In the explosion of 500 th this year, 36 minutes 4:00 pm Sakurajima = 18 days to raise the plume up to 5000 m, from Kagoshima Yojiro 1-chome
According to the meteorological observatory, explosion is a medium-sized, 500 th this year. Large cinder flew up to 3 if eye, pyroclastic flows about 1 km to the southeast. In the crater, and the scale of the 9th since April '09 ash plume was 4000 meters or more.Observation of the plume reaching 5000 meters since the explosion Minamidake summit crater of October '00. -
Live Video shown how this havoc Volcano Eruptions from Sakurajima.
created the inconvenient to the residents in Kagoshima city this two days.
video.
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What about those residents staying in the Sakurajima,
are they in danger you may want to know?
They are staying there for many years by now,
they know how to take care themself,
as i know, i also did asked them before, the same reason.
they are alway and they are ready for it.
桜島�大噴��備�防�訓練（2013/1/12） 
桜島ã�®å¤§å™´ç�«ã�«å‚™ã�ˆã‚‹ç�«å±±çˆ†ç™ºç·�å�ˆé˜²ç�½è¨“練（鹿å…�島市ã€�県主催）ã�Œ11æ—¥ã€�å�Œå¸‚æ�±æ¡œå³¶ç”ºã�®æ¹¯ä¹‹ãƒ»æŒ�木緑地公園ã�ªã�©ã�§å®Ÿæ–½ã�•ã‚Œã�Ÿã€‚自治体やè¦å¯Ÿã€�自衛隊ã�ªã�©149機関・団体ã�¨ä½�民計約4500人ã�Œå�‚åŠ ã€�桜島フェリーã�§å³¶å¤–ã�«è„±å‡ºã�™ã‚‹æ‰‹é †ã�ªã�©ã‚’確èª�。æ¼�船ã�§ã�®é�¿é›£ã‚‚åˆ�ã‚�ã�¦è¨“ç·´ã�—ã�Ÿã€‚ -
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Black Wagyu as you know colour, the next time you may ask the one who serve you the steak, what Colour is your Wagyu?
Wagyu Kobe Cattle
The word Wagyu refers to all Japanese cattle ("Wa" means Japanese "gyu" means cattle). This breed that produces Wagyu Kobe Beef, which was named for the city where the Wagyu cattle were first bred 172 years ago. The original import of these cattle to the U.S. in 1976 consisted of two Tottori Black Wagyu and two Kumamoto Red Wagyu bulls. That was the only importation of Wagyu into the U.S. until 1993 when two male and three female Tajima cattle were imported and 1994 when 35 male and female cattle consisting of both red and black genetics reached the U.S. Wagyu were derived from native Asian cattle which were crossed with British and European breeds in the late 1800s. Although the breed was closed to outside bloodlines in 1910, regional isolation has produced a number of different lines with varying conformations:
Tajima - These were used to pull carts and ploughs so they developed larger forequarters and lighter hindquarters. They are generally smaller-framed with slower growth rates but produce excellent meat quality.
Tottori - These were pack animals in the grain industry so they are larger animals with straight, strong backlines and generally good growth rates but variable meat quality.
Shimane - These are large-framed cattle with average growth rates and meat quality.
Kochi - These red lines were strongly influenced by Korean lines.
Kumamoto - These red lines have a Simmental influence and were mostly bred in a region where there was an abundance of grassland.
Wagyu is a horned breed and can be either black or red. Black Wagyu animals are perceived to have the best quality meat. Calves are vigorous and average 70 pounds when born. Wagyu are renowned for their marbling, calving ease, early puberty and good fertility, docile temperament, and are hardy and adaptive to different environments.
It takes three years for the cattle to become ready to go to market. They start out in the pastures for twelve months then are put on high energy grain diets for another 500 days. Some methods also include massage techniques and the implementation of Sake, Beer, and even classical music into the daily feeding program. "("Cattle on 40 pints a day of beer"). This process gives the Waygu Kobe Beef a high quality meat with a great marbling effect and the meat has a creamy type flavor which is influenced by the taste of the fat as it dissolves' when the meat is cooked. The Waygu beef is graded depending on the amount of marbled fat within the meat, the higher the fat content, the higher the grade, and the more delicious the meat.
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So this the Black Wagyu,
that we got from the supermarket at Kirishima Highland,
BBQ at the chalet there at Kirishima not Kumamoto.
Want to know outcome how this piece of Black Wagyu.
ended.
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Another piece, and the outcome, how to cook it.
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And a few more, will upload the pictures later.
Also Black Wagyu, with other kind of cut.
Like this kind of activitites, free and easy than you can do as you like.
With big tour group no way.
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All the cooking, all the BBQ all did inside this unit.
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Another piece, and the outcome, how to cook it.
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So this piece of Black Wagyu,Ended in this way.
Pan fried.
that we got from the supermarket at Krishima Highland,
BBQ at the chalet there at Krishima not Kumamoto.
The outcome of this piece of Black Wagyu.
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Than come with this deep fried Garlic on top, wonderful.
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How to end here, many more to go.
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So things you must know?
When come to talks about Kobe and Wagyu.
Dun confused. Between Kobe Beef and Wagyu Beef.
Where are the difference.
http://www.lonemountaincattle.com/difference-between-kobe-wagyu.html
Being that Kobe cattle and Wagyu cows are both from japan, most people don't understand the true diffrences between the different breeds. Visit our FAQ pagewhich will clarify some of the inherent differences between Kobe and Wagyu cattle
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Q = What is the difference between Kobe and Wagyu beef?
A =Wagyu is a breed of Japanese cattle. Kobe is not a breed, but rather the beef produced from Wagyu cattle. More specifically, Kobe (or Tajima) Cattle refer only to Wagyu cattle that are bred, born and raised in the Kobe Prefecture of Japan and regulated by the Japanese government. All authentic Kobe Beef found in markets and restaurants in the US is imported from Japan; true Kobe Beef is not produced in the US.
Wagyu genetics (semen, embryos, live cattle) are strictly regulated by the Japanese government and are no longer allowed to be exported outside Japan.
American restaurants and markets sometimes refer to "American-Style Kobe" or "American Kobe" or "100% Kobe" - these terms refer to beef produced in America from crossbred cattle, usually Wagyu x Angus.
Fullblood Wagyu Cattle or Beef derived from true 100% Japanese Black Wagyu genetics is currently being produced in small numbers in the United States. Such Fullblood Wagyu is DNA-verified to be from the original Japanese genetics. There is no requirement that Fullblood Wagyu be bred, born or raised in Japan - as long as the genetics are DNA-verified.
This is the confusion that often arises: True Kobe/Wagyu Beef vs American-Style Kobe (or American Kobe). True Kobe Beef is 100% Fullblood Wagyu. American-Style Kobe or American Kobe is percentage Wagyu, usually 50% Wagyu and 50% Angus - although the percentage can vary. The percentage is usually not revealed on the restaurant menu.
Q = What makes Wagyu cattle different from any other breed?
A = This Japanese breed has become famous all over the world because Wagyu cattle are synonymous with Kobe Beef, which is Wagyu beef raised in the region of Kobe, Japan. They are a high marbling breed that yield quality cuts of meat that surpass other breeds in tenderness and intramuscular marbling.
Q = What attributes can Wagyu bring to a commercial herd?
A = Cattleman wanting to improve the quality of meat they raise can significantly improve the overall quality grades of their cattle on feed with Wagyu genetics. On the hoof, they are structurally sound, similar in appearance to British breeds, offer calving ease to a herd, docile in temperament and with their superior genetics, can dramatically increase the quality of meat offspring will produce.
Q = Do they look different than other breeds?
A = Wagyu are black cattle that look like Angus, but horned and lighter muscled through their hindquarters. The breed was originally draft animals used in cultivation, so they were selected for physical endurance. This selection favored animals with more intra-muscular fat cells - marbling, which provided a readily available energy source. This has resulted in high marbling carcasses unlike any other breed.
Q = Can Wagyu handle various environments/conditions?
A = Wagyu are very adaptable to various climates and altitudes. At Lone Mountain Ranch, the herd has faced extreme hot and dry conditions in the summer months, and below zero temperatures and heavy snowfall in the winter. The herd handles these temperatures and climates with no problems. Due to their durability, Wagyu are raised in many regions of the United States.
Q = What role does the Wagyu breed have in the beef industry?
A = Wagyu cattle are the undisputed breed leader for marbling, tenderness and carcass quality. Fullblood Wagyu and Wagyu crossed cattle, when fed properly, consistently meet the demands for Prime quality grade beef. They are rapidly becoming the white tablecloth breed in the culinary industry.
Q = Is Wagyu meat good for you? What does it taste like?
A = Wagyu cattle produce bright red meat that is highly marbled and has astonishing flavor and tenderness. The meat also has a higher percentage of monounsaturated fat than any other breed of cattle in the world, and it is extremely low in cholesterol. The marbling and taste of Wagyu is unparalleled in any other breed in the world. -
This piece is also Wagyu Beef, not every piece are similar.And this are not top grade, from the supermarket.
But at lease, the price are much cheaper that those restaurants.
So use you own judgement, what kind of texture.
So this is that piece we chose for the pan fried.
Below.
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What about staying here, another kind of new experience.
With groups you can never got this kind of chance.
This where we got our lodging for one day.
One day meaning one daylight check-in.
till next day after lunch check-out.
Kirishima.
http://593941.com/newcottage.html
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Edited by kinwashi 24 Feb `13, 11:04PM
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Hot Springs
Source
simple hot spring origin and new national forest floor
hypotonic, neutral, high springs
Sengen 69 ℃
※ Please use the lockers at the property can not be done because our compensation by the theft of valuables such as a wallet.
â– TOPPAGE
Efficacy
neuralgia, joint pain, muscle pain, frozen shoulder, chronic gastrointestinal diseases
have the effect of poor circulation, fatigue, health, etc..Of national pride in the hot springs vacation spots, is a hot spring spa symphony source over the sink.
There are open-air bath surrounded by nature and Uchiyu relaxing comfortably on both men and women, not to mention guests
and customers may also use our local day-trip bathing.
In order to get you to bathe comfortably, we are without fail the housecleaning one week and daily cleaning tub, enjoy the clean hot water at any time.
The lobby is put Massager vending machines and the like, I also rise slowly relaxing bath.
Hours
(Golden Week and summer vacation, winter vacation is 9:00 to 21:00 without a regular holiday) 9:00 to 20:00 Sun Closed Wednesdays -
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The above are open field camping for family gathering in nature atmosphere,
and caraven of your own.
we stayed those indoor kind.
The Bach is where stayed.
.Bach
tatami â—� 32
to about 12 people Number available in some rooms can be pets. (Pet cleaning fee of 2,000 yen / will be required separately)Edited by kinwashi 25 Feb `13, 9:15PM -
Bach detail
Air conditioning (Bach 1.2)
â—� This is a one-story building with high ceilings spacious tatami 32.
Building 2 and Building 3 is available to guests with pets staying +2000 yen.Shower Room
Washroom
Toilet
with bidetShoebox
Kitchen
Stove burner
Refrigerator
2 Interior Bach
3 Interior Bach
1 Interior Bach
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Beethoven Details
â—� There is a loft of 11 tatami mat dining 17.
Washroom
Refrigerator
Kitchen
IH heater
Loft
Shower Room
Toilet
with toilet seat temperatureShoebox
2 interior Beethoven
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Beethoven
Beethoven
+11 tatami mat â—� 17
people to about 10 people available
there is a large loft.Edited by kinwashi 26 Feb `13, 9:24PM -
Schubert
+10 tatami mat â—� 12
persons up to about 8 Number available
there is a wide loftEdited by kinwashi 26 Feb `13, 9:26PM -
Electric stove
Air conditioning (Schubert 3)
â—� There is a loft of 10 tatami mat dining 12.
There is air conditioning in Building 3.Shower Room
Washroom
Schubert detail
Toilet
with bidetShoebox
Loft
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This is our Alphard that took us to this Highland.
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Thsi are for smaller group of two or four members.
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We recently paid a visit to the farm of Kagoshima Kuro-Ushi (or black cows), one of the top brands in Japan out of all those based on pedigree or location. 
