Kinwashi Tour Japan Thread

• kinwashi

  20 Dec 13, 20:26

  

  Chef Sakai's Teruhito

  "When the" east �煮 to cook the rice cake like. "it has to. mouth it was taught from a father, I also aim fat also meat and skin gelatins as well as integrated, the feeling. it fluffy It is east �煮 who is ".

  Chef Sakai Teruhito's Sakamoto-ya is this way 40 years. After aspired way of cooking in Nagasaki native, was training Nagasaki, Yokohama, Chiba, etc., and came back again to Nagasaki.

  There is no material of this Nagasaki. Foreign in the beginning "the most. Japanese who learned how to make Shippoku genuine cuisine to enter the restaurant of Nagasaki's met Chinese and Western cuisine for the first time, but it is replaced by a material of Nagasaki , was born to arrange to Japanese style and taste that's the Shippoku cuisine. to was also the place where fresh material familiar can get many Nagasaki originally ".

  Is provided as a dish (¥ 3,150 ~ noon, night ~ 8400 yen) of Shippoku cuisine "east å�¡ç…®"

  So, I wonder what is the difference between fundamental Japanese cuisine and of other countries?

  There may be the politeness features of "Japanese food. It be that evil take. With lye up even if the soup when you (laughs) to. Soup stock it because there is also a cousin, such desperate like to access up I make things clear. does not seem to or take the scum up there in foreign cuisine. later, I am fragrance. those spices variety is used are often in foreign cuisine, but Japanese food in the past, especially The scent of, because it I did not citron, leaf buds, perilla, only about ginger ".

  The polite way cuisine is also utilized to how to make the east å�¡ç…®. First of all boiled down.

  To drop the "extra fat, you cook from water remains lump meat three pieces of pig. When you boil and discard its hot water. To cook again by changing the water, and lift up to refer to bamboo skewer of two-, boiled Make sure the addition and subtraction. has meat of various types, such as one with the fat and shape, and several pieces because you cook at once, identify as a craftsman It is important. "

  The addition and subtraction under boiled, to make sure to refer him out of of the flesh a bamboo skewer

  I cut so as to have the same weight boiled down is complete, start the stew for seasoning. Material of sagging,'s secret sauce for generations sugar, soy sauce, mirin, sake, and ginger, passed down.

  I ask them specially made east �煮 for in those of Nagasaki "soy sauce. In Koikuchi of light soy, color thin but taste is what firm. It is a Ni-kata, but in order to instill a taste, It is no good even if boiled at the same pace. you do so, you start out of thin taste, if Ika and darker gradually add the sauce in the middle. dropped lid is also required, and we must also access up. And, to say pot stop, by stopping the once fire, put the finishing touch after it has been laid down overnight, it becomes tortoiseshell color, it is a better taste, and you have soft enough to cut with chopsticks . It takes two full days until it would be created from the start. "

  It's cut in the same weight also manuallyAlso dropped lid and large pot containing the seasoned, it is not essential to make the taste of Sakamoto-ya

  Eastå�¡ç…®plump ass the finished doing so. It's a dish that is very time-consuming. 
  At the end of the story, I had an strong words for the cuisine and east�煮.

  Must be delicately adjusted how to make thickness such as the quality of the "meat, or temperature. Is there a recipe, but I will place recipe half, that feeling half. Is it best When you are in any state, and you to what makes I think it is a craftsman and only becomes apparent or become well be the most ".

  

  

  

  In the pork belly with the skin, I have ordered things balance of fat and flesh is good. Because of the good-quality pork, never even boiled for a long time until the pulp, to collapse boiled.

  

  

  Use the secret sauce from generation to generation sugar, soy sauce, mirin, sake, and ginger, passed down.Strong soy sauce of light soy. The color is pale but taste's special order of east å�¡ç…® dedicated firm.

  

  

  After under boiled twice, to perform the stew for seasoning. The Dari crowded boiled in seasoned sauce of dark gradually, and or the finish of taste the next day to stop the fire once, simmer 2 days hassle.

  

  Taste of B & restaurant, founded in 1894

  After you have opened as Inns, also started operating as a restaurant, since it has been making Shippoku authentic cuisine. In order to serve as "Chubachi" Shippoku of cooking, without saying from the corner of boiled pig here, referred to as "east å�¡ç…® (the stupa)," he said. Tongue soluble location likely to texture that I did with glutinous rice cake .... In the "absorbed in Nagasaki processing rice kakuni" annex, it is also possible to enjoy feel free its taste.

  Is provided as a dish (¥ 3,150 ~ noon, night ~ 8400 yen) of Shippoku cuisine "east å�¡ç…®"

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  Map

  Sakamoto-ya and (Ya Sakamoto)

  Address	Nagasaki Kanaya-cho, 2-13
  Phone	095-826-8211
  Business	11:30 to 13:30 / 17:30 to 19:30  (both entry after time) ※ Reservation required
  Vacation	None
  Seat	19 rooms living room (private correspondence)
  Card	Yes
  Parking	Yes
  URL	http://www.sakamotoya.co.jp

  

• kinwashi

  20 Dec 13, 20:28

  

  Chef's MoriManabu

  Chef Mori's "I'm a thing began recently" kakuni of "pig". However, more than 30 years have already passed a 1975 it. The called "recent" is, it is represented with a history of more than 140 years of what is "Yoshimune". Building that did not receive Fortunately war thing was built in 1927. I used to furniture and tables have also been used since that time. Rounded corners scratches and tasteful table is also taken as evidence that the flow when Yoshimune and visitor spent.

  Now, "kakuni of pig" fourth generation president that was devised, are keeping still and taste how to make the same as at the time. I had you tell me the steps that it takes three days to completion.

  It's cut to the size of the manual also defines

  Day 1 - under preparation

  I cut a big piece of meat with skin three of the best pig meat and fat is not separated clearly, and boil. At that time, boiled with onions and ginger, take the smell of pork at the same time and pull out the extra fat. Then, in the lower part of the skin, put the fire for a while Nitsuke reservoir soy sauce which was in the bat. Only the part of the skin, and he put a seasoned first.

  Taste is attached to only the part of the skin beforeGo stew together also Rishiri kelp

  Day 2 - seasoning

  I put about 100 co to large pot with cut to about 65g pork, simmer soup of pig, Rishiri kelp, chicken Garasupu. The way, go stew while taking the scum and fat that comes to mind. 
  I then simmer in the sauce. White light soy sauce soup shiitake mushrooms, onion, garlic, wine, red wine, a special order, superfine sugar, material of sagging, and rock sugar to polish even. I'm with a luxurious a number of material still. 
  After stewed with clickety-click, turn off the heat.

  Third day

  The aged overnight, the taste of the sauce is soaked slowly and carefully, I finished on the third day.

  Sauce with a variety of materials permeates the pork, it will become light brown gradually

  The used up every time soup or sauce. It is made ​​of a new sauce also kakuni the next. By together you would simmer in elegant soup or soup stock, to use the new sauce every time, it has to do with the firm, but in a modest taste, taste of pork originally have been pulled out. Be in Nagasaki sweetness appears and disappears underlying the taste, it's part of a different flavor. 
  "What to cook utilizing the taste of the material in the basic soup is the idea of Yoshimune. It's a little like kakuni".

  Mushy kakuni of beautiful light brown served in a bowl. Yoshida SoYukari's seventh generation taught me a delicious way to eat boiled corner. Sauce of boiled "corner'm delicious when applied to rice. All means, please try to put on rice sauce left in the bowl. From it, I do feel that a way to eat the most delicious to eat in one bite a piece I think that is not the elegant cuisine never kakuni (laughs) of. pig Desuyo. I want I eat hearty. "

  

  

  

  Pork belly with the skin and are using those fat meat and not separated clearly too much. Thus, a sense of unity born in fat meat and mushy when it is finished stew

  

  

  It is made of shiitake mushroom soup stock, onion, garlic, wine, red wine, white light soy sauce, white sugar, or rock sugar. Not able to replenish the previous ones, I use up to once every sauce

  

  

  After boiled down to get rid of extra fat and lye, I put a little taste with soy sauce Tamari only skin. After cooked, such as chicken and kelp soup Garasupu In addition, the stew sauce, kakuni be completed over three days

  

  The long-established kakuni you want to taste the flavor of the soup stock and materials

  Founded as a specialty store of sushi and steamed egg custard two years to Keio (1866). The dishes that I made use of the taste of the material to the basic "soup", be in Nagasaki underlying the taste ever since, "sweet". It is a majestic building, such as a theater, but there is also such as food served in a large bowl on the menu, and can be used with ease. Seasoning of the two corners of the pig with a thin taste, I have to convey the flavor of the meat itself.

  The current store was built in 1927. I did not receive Fortunately war

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  Map Data

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  Map

  Yoshimune (Yo~tsuso)

  Address	Nagasaki Hamacho 8-9
  Phone	095-821-0001
  Business	11:30 ~ LO20: 00
  Vacation	None
  Seat	200 seats
  Card	Yes
  Parking	None
  URL	http://www.yossou.co.jp

  

• kinwashi

  20 Dec 13, 20:35

  Wanted to know Nagasaki go to this link.

   

  seeing is beliving.

   

  http://www.geocities.jp/travelreportjp/nagasaki/nagasaki.html

   

  Remember for Castella, go for this never say i never tell you all here.

   

  Fukusuna-ya
  The head office of Fukusuna-ya	Tram from "thought Bridge", is located at about 10 minutes on foot, it is the head office of Fukusuna-ya. Since its foundation is that in 1624, I will be that there is a history of nearly 400 years.
  Shelf life is not so much	Of course, I bought it, it is sponge cake. I purchased a 0.5 issue of 840 yen. Long shelf life because it does not only about a week, without a souvenir, I have gotten in Nagasaki. Lam is has worked, it was a taste that can be said To truly.

• kinwashi

  20 Dec 13, 20:40

  	You have to be in the Shinchi Chinatown, in a shop of this place, I try to eat Chanpon Nagasaki.
  	The Chanpon, there is a rank of three parallel (840 yen), above (1050 yen), finest that (¥ 1,575). Because it is much trouble, I tried to choose the "finest". Seafood soup is delicious, I liked it very much.
  	Also udon dishes, there is a rank of three parallel (840 yen), above (1050 yen), finest that (¥ 1,575). For comparison, here, I tried to choose the "average". Shark's fin and meat dumplings, does not contain, but, but "average", it was delicious enough. Noodles, thin noodles because it was, it was like texture "Ken chow mein" as referred to in the Kanto.
  		It has been fully order three dishes noodles, I thought the amount is too large, I ordered the "Tonpourou" (630 yen). The bun, so eat it across the "Tonpourou" on their own, and bun kakuni, it is the same dish.

• kinwashi

  21 Dec 13, 20:56

   

  André Rieu & The Little Angels Of Nagasaki - A Christmas Medley

   

  http://youtu.be/uyOc9XoBdk8

   

   

   

   

• kinwashi

  21 Dec 13, 21:01

  Kentucky Fried Christmas [Japan]

  No kidding – just like how Christmas turkey is a must on Christmas, for the Japanese it’s the Colonel’s Chicken. Since the beginning of this marketing campaign four decades ago, KFC has been associated with Christmas in the minds of the Japanese for generations, a tradition passed on from parent to child in spite of its commercialized beginnings. More than 240,000 barrels of chicken will be sold during Christmas, five to ten times its normal monthly sales. "In Japan, Christmas equals KFC."

  
  (Image Source: katjamueller)

• kinwashi

  21 Dec 13, 21:05

  http://abcnews.go.com/Business/World/move-santa-claus-kfcs-colonel-sanders-signals-christmas/story?id=12437818#.UG5_G03Mjlk

  KFC's Colonel Sanders Signals Christmas in Japan

  TOKYO, Dec. 20, 2010

  By AKIKO FUJITA

  AKIKO FUJITAMore From Akiko »

   via GOOD MORNING AMERICA

  

  Colonel Sanders Signals Christmas in Japan

  NEXT VIDEOKentucky Fried Lawsuit: Franchise Owners Sue KFC

  AUTO START: ON | OFF

  Forget Santa Claus. When it comes to Christmas marketing in Japan, Colonel Sanders may take the top prize.

  While Christmas isn't a national holiday in the country, Kentucky Fried Chicken has managed to make eating its packaged chicken meals a holiday tradition.

  The colonel's recipe is so popular here, the fast-food chain recommends customers place their Christmas orders two months in advance.

  "Our holiday sales are five to ten times higher than other months," said spokesman Sumeo Yokokawa. "In Japan, Christmas equals KFC."

  KFC's popularity can be traced back to a highly successful marketing campaign that began nearly 40 years ago.

  At the time, the Christmas holiday wasn't as widely celebrated in Japan.

  Yokokawa says many foreigners came to eat at KFC because they couldn't find a whole turkey or chicken anywhere else.

  A KFC employee saw an opportunity to cash in, and the company launched its first Christmas meal in 1974: chicken and wine for $10, a pricey meal at the time.

  "The Japanese are keen to celebrate Christmas in a non-religious way," said Roy Larke, a Rikkyo University Business Professor. "There's a certain amount of nostalgia attached to the KFC Christmas meal. People try to pass the tradition onto their children."

  The traditional Christmas party barrels sell for about $40 these days – a family pack that includes fried chicken, a salad, and chocolate cake. But the holiday menu isn't limited to fried chicken.

  KFC offers roast chicken, smoked chicken, even barbecue chicken for a limited time.

  Yokokawa says each store is limited in the amount of chicken it can fry, so the company expanded the menu to make sure customers don't go home empty-handed.

  KFC's Japanese stores posted its highest holiday sales in 14 years last year, and Yokokawa says they are on track to break that record this year.

  At the KFC store in Tokyo's trendy Ebisu neighborhood, a "sold out" sign greeted customers looking to order the Christmas party barrel. Yokokawa says the company estimates it will sell more than 240,000 of those barrels, alone.

  "You can't go through Christmas without KFC," said customer Akane Yoshida. "The KFC ads are everywhere during the holidays. You can't help but think about it."

  Those ads feature young children wearing Santa hats, dancing around with KFC barrels in hand. There's even a special KFC Christmas jingle that plays in the back, while the children remind viewers to get their holiday orders in early.

  They're not the only ones getting in the spirit. The colonel himself dresses up in a Santa suit – the statue greets customers at most stores.

  "KFC has managed to hold their own during the Christmas holiday," said Larke. "They've got a long history of very aggressive, very intelligent marketing. I don't think anybody can match that."

  Competitors are trying.

  Department stores and convenience stores now offer their own version of fried or roast chicken. This year, McDonalds entered the Christmas market with its "iCon' Box:" a packaged meal that includes chicken strips, chicken nuggets, French fries, and Christmas-themed cell phone strap.

• kinwashi

  23 Dec 13, 20:39

  Japanese version.

  video.

  http://youtu.be/hEuJQAUO400

• kinwashi

  23 Dec 13, 20:41

  Japanese version.

   

  video.

  http://youtu.be/g5gkQ56pusQ

• kinwashi

  23 Dec 13, 20:47

  Christmas in Japan.

   

  video.

  http://youtu.be/lmCrIZeob4w

• kinwashi

  23 Dec 13, 20:50

  http://youtu.be/f8O0BwUlPpg

• kinwashi

  24 Dec 13, 22:19

  Christmas In JAPAN

  Christmas was introduced in Japan by the Christian missionaries, and for many years the only people who celebrated it were those who had turned to the Christian faith. But now the Christmas season in Japan is full of meaning and is almost universally observed. The idea of exchanging gifts seems to appeal strongly to the Japanese people. The tradesmen have commercialized Christmas just as our western shops have done. For several weeks before the day, the stores shout Christmas. There are decorations and wonderful displays of appropriate gifts for men, women, and children -- especially children.

  The story of the Child Jesus born in a manger is fascinating to the little girls of Japan, for they love anything having to do with babies. In the scene of the Nativity they become familiar for the first time with a cradle, for Japanese babies never sleep in cradles.

  Many western customs in observing Christmas have been adopted by the Japanese. Besides exchanging gifts they eat turkey on Christmas Day, and in some places there are even community Christmas trees. They decorate their houses with evergreens and mistletoe, and in some homes Christmas carols are sung gaily.

  In Japan there is a god or priest known as Hoteiosho, who closely resembles our Santa Claus. He is always pictured as a kind old man carrying a huge pack. He is thought to have eyes in the back of his head. It is well for the children to be good when this all-seeing gentleman is abroad.

  New Year's Day is the most important day of the whole calendar in Japan. On New Year's Eve the houses are cleaned thoroughly from top to bottom, and are decorated for the morrow. when everything has been made clean and neat the people of the house dress themselves in their finest clothes. Then the father of the household marches through the house, followed by all the family, and drives the evil spirits out. He throws dried beans into every corner bidding the evil spirits withdraw and good luck enter.

   Back to Christmas Around The World 

  Should you have any comments or ideas for our web site, 
  please forward them to the webmaster

   

  Copyright © 1996 The-North-Pole.com

• kinwashi

  24 Dec 13, 22:22

  Christmas Chicken with KFC Japan

  Por kirai el 24 de December de 2013 en Food

  KFC, Kentucky Fried Chicken, the American restaurant chain specialized in fried chicken has many outlets here in Japan. In Christmas Eve in many KFCs in Japan there are large lines of people waiting to buy fried chicken.

  

  According to the KFC website the tradition of eating fried chicken in Christmas Eve started in the 70s. A foreigner went into a KFC in Aoyama in Tokyo and said that he had no other option but to eat chicken for Christmas Eve because it was impossible to find turkey in Tokyo. One of the employees of the restaurant saw an opportunity in the comment and decided to tell his supervisors that maybe it would be a good idea to promote chicken in Christmas as a substitute for turkey. The idea caught on and in 1974 KFC launched an advertising campaign with the slogan クリスマスã�«ã�¯ã‚±ãƒ³ã‚¿ãƒƒã‚­ãƒ¼! (In Christmas Kentucky!). Since then, KFC has been promoting chicken every Christmas until it has become almost a synonym of Christmas Eve dinner.

  
  Coronel Sanders dressed up as Santa Claus.

  

  

  

  

  

  
  Other businesses, like for example convenience stores and supermarkets, also have special offers for chicken in Christmas.

• kinwashi

  25 Dec 13, 20:55

  The KFC-Christmas connection in Japan

  LIFESTYLE NOV. 28, 2011 - 11:50PM JST ( 56 )

  

  TOKYO —

  It’s a question that many Westerners have asked for decades: How did Christmas in Japan become synonymous with a fast food joint?

  Foreigners may laugh at the queues that form outside branches of KFC on Dec 24, or the people reserving their buckets of chicken a month in advance, but it turns out that they’ve only got themselves to blame.

  The tradition of eating KFC at Christmas dates back to the early 1970s, when an expat customer at the chain’s Aoyama store observed that, in a land bereft of Yuletide turkey, fried chicken was the next best thing. The store’s canny manager was paying attention and passed word on to the higher-ups, leading the company to launch its ludicrously successful “Kurisumasu ni wa kentakkii!” (Kentucky for Christmas!) campaign in 1974.

  At least, that’s what the company says on its website (www.kfc.co.jp/qa).

  Or it might just be because Colonel Sanders in a Santa cap looks like Santa Claus.

  Whatever the reason, chicken is big business for KFC in December. Actress Haruka Ayase, 26, who appears in TV commercials and other ad campaigns for KFC, helped the fast-food company launch its Christmas campaign in late October, by promoting reservations for the KFC Party Barrel.

  Company officials say KFC records its highest sales volume each year on Christmas eve. The stores are so busy that even back office staff, including the president and other execs, head out to the frontlines to help on Christmas eve.

  So have a Kentucky Fried Christmas.

  Japan Today

• kinwashi

  25 Dec 13, 20:56

   http://www.kfc.co.jp/xmas/cm.html

   

   

   

  The Hen "book! Still make Christmas"

  Christmas season has come this year! 
  I've drawn Ayase Haruka fairy figure watched warm, a family Christmas a happy surrounding the barrel, a fantasy story in CM. 
  In Kentucky this year, and attempt to reserve the best Christmas!

  CM Making and Interview

  When you greet the Christmas CM shooting, Ayase Haruka you said to be "! Become a happy mood." 
  Ayase who became fairy barrel in CM of this time, I had the challenge of combining animation!

  Check the video many times, shooting while checking the fine movement. I was finished her heart "hospitality" is transmitted, the cute fun CM!「ã�¾ã� é–“ã�«å�ˆã�†ï¼�クリスマス予約ã€�篇

  今年もクリスマス�季節�や�������
  CM���ーレルを囲む幸����家��クリスマスを�妖精姿�綾瀬�る��ん�温��見守る�ファンタジー�ストーリーを������。
  今年もケンタッキー��最高�クリスマスを予約�よ��

  CMメイキング&インタビュー

  クリスマスCM撮影を迎�る��「幸��気分��れる���仰る綾瀬�る��ん。
  今回�CM���ーレル�妖精����綾瀬�ん��アニメーション����ャレンジ��もら�����
  何度も映�を�ェック���細��動�を確����ら�撮影。彼女�「�も�����心���る�楽������CM�仕上�り����

  
  
• kinwashi

  26 Dec 13, 20:09

  Ok Chirstmas you know how in Japan.

  How they celebrated there.

   

  What about New Year celebration in Japan.

  First day.

  1st January 2013 is Japanese New Year.

• kinwashi

  26 Dec 13, 20:09

  New Year's Day in Japan

  While New Year's Day is widely celebrated worldwide, in Japan it has special importance. In fact, it is probably the most important holiday in the Japanese year. In most cultures this day brings promise for new hopes but in Japan it has added significance. Food, always important in Japanese culture, is a big part of New Year's day. A traditional meal called "Osechi" is a traditional meal eaten at New Years. The Osechi meal can be made at home but are more commonly purchased through many companies. This is because Osechi meals contain several small but important portions of different foods, each of  which have a special meaning. Even JAL, Japan's major airline, offers Osechi meals for sale. These are typically somewhat expensive to purchase, but on this most important day large expenses can be justified. Osechi meals are not prepared for taste but for tradition. Each portion of the meal has an important meaning such as long life or wealth. These may vary from prefecture to prefecture or even from town to town. Religion also plays a key role. Shrines and temples are visited and prayers offered. Buddhist shrines are busy with visitors offering New Year's prayers and tossing money near the shrine entrance. Most pictures show crows gathering though in smaller communities throughout the country this is smaller and more local affair. Larger shrines in major cities attract large crowds and followers arrive very early just to ensure a place in line. Some in Japan choose a more Western style celebration of extravagance on the eve of the year, some go to bed early deliberately choosing to sleep peacefully into the new year. A diverse nation of young and old, Japan has no standard for New Year's but tradition plays a large role.

• kinwashi

  26 Dec 13, 20:12

  OSECHI RYORI (JAPANESE NEW YEAR’S FOOD)

  JANUARY 2, 2010 · 52 COMMENTS

       

   

   

   

  

  I’ve written about Japanese New Year’s traditions and I’ve even posted some typical Japanese New Year’s dishes. But this year I decided to go whole hog and make an Osechi Jubako from scratch.

  You’d think after my recent ramen post (which was nearly a decade in the making), I’d be done with insanely time consuming Japanese food for a while, but I couldn’t resist the urge to share with you the New Year’s food of my people (that, and this project started off as a misguided effort to save some money.)

  

  Osechi Ryori (ã�Šç¯€æ–™ç�†) is a subset of Japanese cuisine made up of dishes that are traditionally eaten on Oshogatsu (New Year’s). Since it was historically taboo to cook on New Year’s day, Osechi dishes are typically stewed with lots of sugar, or they are vinegared to preserve them. There’s a huge variety of dishes, each one, a symbolic wish for things like long life, wealth, fertility, and happiness. The food is then meticulously plated in a 2-3 tiered lacquered box called a jubako, which the whole family eats from. Since I was trying to save some money, I went with a cheap plastic dish that’s intended to be used for serving cold soba.

  But enough talk, here’s what was in this year’s osechi:

  

  Gobo Kobumaki (昆布巻) – Burdock root wrapped in kombu, tied with kanpyo (a kind of gourd) and simmered in niboshi dashi. Burdock is a very long root that symbolizes the Japanese ideal of a life, long and stable. This preparation also represents joy, as “kobu” sounds like “yorokobu” which means joyful.

  Renkon no Nitsuke (レンコンã�®ç…®ä»˜ã�‘) – Lotus root cut like chrysanthemums then fried and simmered in a sweet soy sauce. The many holes in it allow us to look through to the year ahead.

  Kikuka Kabu (è�ŠèŠ±è•ª) – This is a whole baby turnip cut to look like a chrysanthemum flower that’s then pickled in vinegar, salt and sugar with some chili pepper in the middle. The chrysanthemum is the symbol of the emperor and is used to mark joyous occasions.

  Pirikara Konnyaku (ピリ辛コンニャク)- Konnyaku (yam jelly) simmered in a sweet and spicy sauce.

  Nimono (煮物) – Fresh baby taro, carrots carved like plum blossoms, and shiitake mushrooms simmered in a katsuo/kombu dashi. The shape of the carrots in this dish is symbolic in that every plum flower bears one fruit, making this another wish for fertility.

  Kuri Kinton (栗金飩) – Sweetened and mashed Japanese sweet potatoes with sweet chestnuts. The characters for kinton literally mean “group of gold”, so with the golden color of this sweet, it represents a wish for wealth and financial success in the new year.

  Ebi no Shioyaki (エビã�®å¡©ç„¼ã��) – I brined these giant shrimp in a 50/50 salt sugar mixture for 5 minutes before grilling on a stove top fish grill. The shape of the shrimp is similar to that of an older person and represents longevity.

  Kazunoko (æ•°ã�®å­�) – Herring roe seasoned in katsuo/kombu dashi and soy sauce. These crunchy roe sacs each contain thousands of eggs and symbolize a wish for fertility.

  Kamaboko (蒲鉾) – The quintessential pink and white Japanese fishcakes are traditionally sliced and layered in alternating rows of pink and white. While it’s a stretch to say that pink and red are the same color, the bands of “red” and white kamaboko are supposed to symbolize the rising sun. I had big plans for doing some elaborate carving here, but after hand carving a dozen carrots in the shape of plum blossoms, I decided to go with a simple slice.

  Datemaki (伊é�”å·») – These sweet golden rounds of egg and hanpen (fishcake), have a ribbed outer surface mimicking the shining sun, a wish for sunny days ahead.

  Kuromame (黒豆) – Large black soybeans simmered with sugar and soy sauce. Aside from being full of nutrients, this dish also symbolizes good health, as “mame” which means bean, sounds like another word that means hard work and good health. Recipe »

  Ikura (イクラ) – Seasoned salmon roe. In addition to being an auspicious shade of red, the eggs represent fertility.

  

  Tazukuri (田作り) – Baby dried anchovies are roasted and coated with sweet caramelized soy sauce and sesame seeds. Tazukuri, which literally translates to “making rice fields” symbolizes a bountiful harvest.

  Kohaku Namasu (紅白ã�ªã�¾ã�™) – Red and white vinegared daikon. This dish is traditionally made with carrots and daikon, but I decided to mix it up a bit and used pomegranate seeds instead of carrots, and replaced the sugar that usually goes into it with mandarin juice. The combination of red and white is a recurring theme in many osechi dishes and symbolizes happiness and celebration.

  

  Finally, no oshogatsu meal would be complete without o-zoni (ã�Šé›‘ç…®), a ubiquitous soup with rice cake that has about as many variations as there are cities in Japan. Everything from the stock, to the seasoning to the stuff that’s inside varies, but one common thread is that it always has a piece of mochi (sticky rice cake) inside. For my version, I took some dashi taken from katsuo, kombu, and shiitake and simmered some nankotsu (chicken cartilage) in it for several hours, I seasoned it with soy sauce and mirin, then added ribbons of daikon, and of course, a toasted square of mochi.

  - See more at: http://norecipes.com/blog/osechi-ryori-japanese-new-years-food/#sthash.LC2KwXaF.dpuf

• kinwashi

  26 Dec 13, 20:16

  On year i got this kind of experience at my frien Suzuki chan hometown, i was invited as a guest to see what is New Year in Japanese way.

   

  this video something similar.

   

  Making Mochi.

  http://youtu.be/WFaj8w0VWTA

• kinwashi

  26 Dec 13, 20:20

  Making Mochi

   

  In the modern way.

   

  video

   

  http://youtu.be/LoahSY38IAY

• kinwashi

  27 Dec 13, 20:33

  Red & White Year-end Song Festival.

   

  So everyones in Japan is waiting for this end year show of the year. who will win this year. we will see.

   

   

  NHK's Red & White Song Contest

  The largest music TV program in Japan, the "NHK's Red & White Song Contest" takes place every year on the New Years Eve. Half of the Japanese population watches the show. 

• kinwashi

  27 Dec 13, 22:32

  Last Year.

   

  Tuesday, January 1, 2013

  Notes on Kohaku Uta Gassen 2012

  

   
  
  
  
  
  
  

  
  
  
  
  
  
  
  
  
  
  
• kinwashi

  27 Dec 13, 22:45

  Power House.

   

  Sakamoto Fuyumi.

   

  ��れ太鼓～無法一代入り～　�本冬美

  video.

  http://youtu.be/AcqSxreDo6o

• kinwashi

  27 Dec 13, 22:49

  Previous Year.

   the same song, but another style.

   

  Sakamoto Fuyumi.

   

  video.

   

   

  �本冬美 - ��゙れ太鼓～無法一代入り～

   

  http://youtu.be/u8OGaauVu4Y

• kinwashi

  28 Dec 13, 18:07

   

  Destinations   Welcome to our destinations page. Japan is a fascinating and diverse country, from the soaring Japanese Alps to the modern high rises.  It's a land where Kyushu Island, with its volcanic, moon like terrain, can exist alongside Hokkaido's lush, rolling hills and open pastures. A land where temperatures can fluctuate from -30 degrees in the depths of a Hokkaido winter to +40 degrees in the midst of a Kyushu summer. It's a land where each region has its own distinctive culture, landscape, and character. Come see, savor, and experience for yourself the never ending list of attractions that Japan has to offer. The map is divided into 8 main regions. To start, just click on the map and see where your journey takes you.