Kinwashi Tour Japan Thread

• kinwashi

  23 Jan 14, 20:58

  • Japan udon

    

    Beautiful white noodles. Various means have been, has been meeting the stomach of the Japanese since ancient times.

    While maintaining the taste of home, a taste of Our Town.

    Introducing the noodles around such specialties.

    It's jaw Udon

    Nagasaki Prefecture

    Is using a soup of noodles: (flying fish chin) flying fish with a distinctive flavor and taste.

    "Chin" is a delicious and easily than the bonito.

    So that in the potato starch with a thickened, to warm the body is good.

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    Udon spoiled

    Miyagi Prefecture

    The texture of the noodles and Mochimochi~tsu, special sauce and eat entwined.

    Sauce is sweet.

    Seems to have been devised and thought I want you to eat the noodles and delicious easy to the young man less familiar with dried noodles.

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    Refers squid noodles

    Nara Prefecture

    

    The texture of noodles, sauce and eat special entwined clear throat.

    The taste of delicious seafood soup sauce thickens.

    It is often eaten chilled.

    There are half a lifetime noodles, frozen noodles.

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    Ise Udon

    Mie Prefecture

    

    Eat black noodles over the sauce is to thick white noodles were Motchiri.

    Is simple and only spice red pepper and green onions.

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    Udon Inaniwa

    Akita Prefecture

    

    Of total hand is dried noodles.

    Spatulate-shaped, thin noodles in udon.

    Has more than 300 years of history alongside the three major Japanese Udon, Sanuki, and Kishimen.

     

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    Udon towel

    Nagano Prefecture

    

    Udon is grated to "rat radish" local Chikuma, eat in the rainy season the soup.

    Can become painful at first, but I feel the sweetness Jiwarito.

    So pungently and painful from the beginning, you eat to relieve the pain or put the spice.

    Like flavor and ate rice cake topped with freshly grated radish with the.

     

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    Oh cut noodles

    Gunma Prefecture

    

    After the women are good workers on the state, farm work was finished, and is said to "cut" Whoops that was created as a well-balanced nutritious food can make quickly.

    From where the pot was placed taro, radish, etc., put off, the thick of homemade noodles, and put the cut, also known as with this name.

    The creamy flavor is characterized by hot from the oven.It, too, to turret.

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    Udon Kashiwa

    With a focus on northern Kyushu, Saga Prefecture

    

    In the northern part of Kyushu, is often eaten noodles.

    Standing as a general thing to eat noodles.

    To form a minced chicken is turned on.

     

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    Udon lees

    Osaka

    

    Noodles topped with fried in lard Caracalla in the small intestine of cattle.

    "Residue" in the soup is topped with chopped.

    Home is said to Minamikawachi, food grade B of Osaka, is soul food.

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    Udon lees (Kazo)

    Saitama Prefecture

    

    Kazo is a producer of wheat. Development of agricultural land from utilizing the water resources of the Tone River proceeded, it became possible to create two hair, had been produced as a second crop of rice.

    Feel the texture is similar to Sanuki udon.

    In Kazo is Kankonsosai has a habit of always act in your noodles.

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    Kansai udon

    Osaka

    Eat noodles than separately, is often eaten with rice or sushi.

    Noodles are boiled to a soft called "udon". Kelp and dried bonito broth tastes good has come out close to transparency.

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    Kishimen

    Aichi Prefecture

    

    In the flat noodles than "Udon" general, if you include noodles, have been counted as one of the three large side by side Sanuki udon noodles in Kagawa, noodles and even Kishimen Inaniwa of Akita. There is a "wholesale shrimp" "Kishimen miso soup with pork and vegetables" as a typical menu.

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    Udon Kyoto

    Kyoto

    

    Udon eaten at in Kyoto, Kansai udon soup is nearly as well as transparency.

    Scratching often eat fried or "Inari" tail along with the noodles.

    Kakiage is on top of the noodles is not riding, etc. I eat udon soup of green tea in taste and salt.

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    Bukkake Udon Kurashiki

    Okayama Prefecture

    

    The noodles have body like Sanuki udon, thick soup and eat the sweet wind over Kanto.

    In addition, you also put in extra equipment.

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    Goto Udon

    Nagasaki Prefecture

    

    It is said to form what became Goto was a relay point in the age of envoys between China and Japan, the climate of Goto udon was introduced from China.

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    Kelp noodles

    Kyoto, Osaka, Hyogo

    

    Udon is dim or containing kelp, kelp grated yam.

    Also referred to as kelp noodles. Eating well is one of the menu in the start of the station.

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    Udon burdock heaven

    Fukuoka Prefecture

    

    Tempura Udon of burdock root is the bamboo tree was riding.

    Summarized as kakiage or different, and has become or remain apart tempura.

    Crispy crunchy is tasty.

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    It's sesame noodles

    Oita Prefecture

    

    Baked fish such as lizardfish only mix, sesame, soy sauce, etc., when the hot water thing called "It's sesame" that made ground, and then the rainy season.

    If you put the hot water is ready to serve Kakimazere prefer sesame noodle soup topped with fried kettle.

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    Udon (rollers) sake

    Aichi Prefecture

    

    Is that of cold udon noodle soup to eat over the cold that you want.

    Soup is thick, and does not contain much Naminami wear noodles.

    Ise udon noodles and is close to the Motchiri.

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    Sanuki udon

    Kagawa Prefecture

    

    Speaking of noodles, the popularity of so called Sanuki udon.

    Udon noodles are Tsururi, of glutinous rice cake.Equipment is put on the various.

    There are also a number of eating.

    Eating noodles is the most prefecture in Japan.

     

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    Udon Shippoku

    Kagawa Prefecture

    

    I eat a lot of ingredients of vegetables to put Sanuki udon.

    Old housewife went from farm work is one step ahead, so was the soup whip up, or Komaka~tsu or Futoka~tsu, so it is also the taste of homemade noodles cut on a cutting board.

    Add the taro is delicious and again and again.

    Recently, but we have heard that chicken and pork also put the.

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    Udon dental

    Okayama Prefecture

    

    Is udon is said to have eaten at the temple of the events of 250 years ago Entsuji "Ryokan" is monk (Ryokan).

    Is long with a width of about 2 centimeters.

    Menu is not much to eat 30 years ago, but it had been issued in the tea ceremony and reception at the time of the cherry blossoms Entsuji, was revived recently as local cuisine.

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    Shiraishi warm noodles

    Miyagi Prefecture

    

    This is called "Women Shiraishi."

    Also delicious cold and warm.

    You can eat to devise various toppings.

    Noodles is udon noodles as Inaniwa Hosoi.

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    Udon forest Tachi

    Gunma Prefecture

    

    The birthplace of "milling Tatebayashi", the predecessor of Nisshin Flour Milling Co., Ltd..

    Dried noodles is the center.

     

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    Egg noodles

    Iwate Prefecture

    In the center is dried noodles, udon noodles is is difficult to extend.

    Put egg noodles in the material, there is a smooth taste the waist.

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    Udon basin

    Tokushima Prefecture

    

    Old kettle fried noodles to our laborers work in the mountains made by hand, said to have been the beginning of "Udon basin" to have the food transferred to a basin surrounded by everyone.

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    Dumpling soup

    Oita Prefecture

    

    Juice is put into tailoring (soy sauce) or miso to (Dago = dumpling) flat noodles made with wheat flour. Miso soup with pork and vegetables in soup is similar to burdock, carrot, mushroom, and pork enters.

    Rather than hit the noodles, those stretching it by hand kneading wheat.

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    Udon Naruto

    Tokushima Prefecture

    

    Koshi is not much, narrowed than Sanuki udon.

    You put on chopped and fried tofu and fish sausage.

    <a

    Edited by kinwashi 07 Apr `12, 10:58PM
  • 07 Apr `12, 11:01PM

    Okayama Char Kway Teow.

     source

    1. Hiruzen Yakisoba from Hiruzen, Okayama
    
    Miso sauce Japanese fried noodle with chicken and lots of cabbage, which is a type of produce mainly from the Hiruzen area.
    
    

    

    2. Tsuyama Horumon Udon from Tsuyama, Okayama
    
    Japanese pan fried udon (thick) noodles with beef organs. Eating meat was taboo in Japan before the late 19th century; however Tsuyama was specially permitted to serve meat for medical reasons that originated the use of organs for the dish. Because of my interest in the history around the Meiji time period, and because Tsuyama is a big producer of the western scholars of the time, I have always wanted to visit there. I have searched about the area pretty often but I could not find very much about it for quite a while. But not any more. Lately, I get lots of search results talking about this dish! 

• kinwashi

  24 Jan 14, 20:05

  •  

  • At Oita Prefecture,

  • along the highway stop.

  • Recorded this video. in this restaurant

  • Marugame noodle shop  in Oita.

  •  

  • Tempura and Udon.

    Restaurant.

    video by kinwashi. 

    http://youtu.be/XGpOEx-jbqg

     

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    Marugame noodle shop is currently 635 stores

    Edited by kinwashi 23 Oct `12, 9:28PM
  • 23 Oct `12, 9:18PM

    

  • 23 Oct `12, 9:21PM

    http://openkyoto.com/dining/kyoto-cheap-eats-marugame-udon.html

     

    Marugame Seimen is conveniently located in the bustling Sanjo-Kawaramachi neighborhood and offers Kyoto’s best cost performance for tasty, filling and healthy meals. Marugame serves udon noodle dishes and the udon is actually made fresh, right on the premises! No ‘Made in China’ and ‘Defrosted in Kyoto’ budget noodle dishes here!

    Marugame Seimen (丸亀製麺) is an up-and-coming national chain, and this conveniently located restaurant opened in central Kyoto very recently. I have been here twice this summer. The noodles were great — and CHEAP — about half the customers were foreign travelers.

    

    Ordering Udon at Marugame -- Foreigner Friendly, English Menu

    Cheap Eats in Kyoto Series
    This is part one of a series on decent restaurants in Kyoto where a traveler on a budget can get a tasty, healthy meal with English-friendly service.

    About ‘Hearty’ Sanuki Udon
    Sanuki is the ancient name for Kagawa prefecture in Shikoku. Udon came to Japan along with Buddhist teachings from China by the great Buddhist monk Kukai (AKA Kobo Taishi) more than 1000 years ago. Shikoku is udon country and folks down there don’t go in for any of that delicate and understated Kyoto-style taste. They like their noodles hefty and hearty, and made with wheat flour.

    Adding several pieces of tempura on top of sanuki udon is popular and very tasty!

    (For more about sanuki udon, and a Kyoto udon restaurant that serves authentic, handmade sanuki udon, see this KyotoFoodie article.)

    

    Update: Bukkake Udon with Kakiage Tempura and Inari Sushi

    Update: I went back to Marugame and had kakiage tempura (a nest of sliced onion, carrot, yam, squash) on my udon. Marugame’s kakiage tempura is interesting, usually it is flat like an English muffin but here they deep fry it in a special basket that creates a huge ball of kakiage. Break the kakiage up with your chopsticks and eat it with your udon. It is very delicious but does probably packs a lot of calories as there is a lot of surface area for oil to adhere to — perfect for hungry travelers!

    

    Bukkake Udon with Tempura Added

    

    Bukkake Udon with Tempura Added

    

    Curry Udon

    

    Curry Udon

    How to Order and Add Toppings
    Marugame offers numerous udon dishes, most are available hot or cold. You can order regular size (nami, 並), or large (dai, 大). There are photos of each dish (so you can always just point) and an English menu for foreign customers with Chinese and Korean. The staff is very friendly with foreigners.

    After getting your bowl of noodles you can choose from several kinds of tempura ‘toppings’ to customize your udon to suit your taste. Fresh made onigiri rice balls and inari sushi are offered as well. (ONLY tempura is a topping, the others are sided-dishes.) There is ten kasu (tempura flakes), scallions, grated ginger and soy sauce to add for additional flavor, free of charge. I like plenty of ten kasu and scallions, a bit of grated ginger, but I don’t use additional soy sauce.

    Cost Performance
    I ordered bukkake udon and added 2 pieces of tempura, squid and kabocha squash. That was tasty and filling but I went back for another round, a bowl of untraditional curry udon. I paid a grand total of 840 yen — for two meals! 840 yen for a single meal in Kyoto is ‘budget’ dining.

    I was stuffed and skipped breakfast the next morning. So, if you are a hungry traveler on a budget, you can fill up on calories here and be fully fueled for a full day of sightseeing the next day.

    

    Tempura, Onigiri Rice Balls and Inari Sushi is Self-service -- and Tasty!

    

    Making Sanuki Udon: The Noodle Boss and Udon Making Machine

    

    Making Sanuki Udon: The Noodle Boss and Udon Making Machine

    

    The Noodle Boss Boiling Sanuki Udon

    

    The Noodle Boss Checking the Udon Noodles

    

    Select Flour from Hokkaido at the Entrance

    I liked this a lot. While it is not very ‘Kyoto’ to have 25 kg bags of flour sitting on a wooden pallet next to the door it does show you that they make the noodle right here, just in case you missed the noodle boss and udon making machine in the front window! I sat at the entrance, next to the flour sacks and opposite the udon making operation and there was actually a light dusting of flour on the counter! Again, not very Kyoto, but real.

    I highly recommend this restaurant for budget travelers. Even if you are not on a tight budget and want to try sanuki udon in central Kyoto, this is the place to go. Though simple and cheap, it is a novel dining experience. Try to sit up front and glance over your shoulder once in a while to see the noodle boss making udon. The theatrical aspect is very Japanese.

    

    Marugame Udon Storefront - Notice Flour Sacks on Left, Noodle Boss on Right

    Edited by kinwashi 23 Oct `12, 9:23PM
  • 24 Oct `12, 1:43PM

    

  • 24 Oct `12, 1:46PM

    Come to Japan never eat this, than why you come Japan.

    On your own, you can choose what you like, going with tour agencies, it a bit hard.

    All control by them. like this kind of restaurant, not sure whether they will bring.

    factor is  the budget. the tour leaders control by them.

     

    

    Edited by kinwashi 24 Oct `12, 1:48PM
  • 24 Oct `12, 1:51PM

    Udon served by one wooden tub. can you finish it. for one person.

     

    

  • 24 Oct `12, 6:29PM

    What Inflation back on the rise, hits 4.7% over here September.

    over here reported.

    So you will get your bowl of noodle, when you ordered.

    the vendors will steal  the portion again on the noodle.

    price will still remained the same. thief.

    see over there, the udon still the same portion.

    no hanky panky.

     

    

  • 24 Oct `12, 6:33PM

    Aiya the wooden tub looked big only big,

    see the portion exactly what you get from the above picture.

     

    

  • 24 Oct `12, 6:34PM

    

  • 24 Oct `12, 6:42PM

    See never listen my talks,

    See for yourself.

    Every potion  of the udon are carefully measure by the staff, and what you get.

    Never cheat never cheat. over there.

    See your fish balls noodle, here today over here you named it they are there.

    the fish ball today what size are they given to you,  round but getting smaller and don't mention any more.

    No like those days.

     

    

    Edited by kinwashi 24 Oct `12, 6:44PM
  • 24 Oct `12, 6:47PM

    

  • 24 Oct `12, 6:50PM

    So good lobang must share.

    So this is the restaurant.

    Cheap and Good.

     

    

     

  • 24 Oct `12, 6:51PM

    

  • 24 Oct `12, 6:54PM

    http://www.toridoll.com/en/index.html

     

    

    Edited by kinwashi 24 Oct `12, 6:55PM
  • 24 Oct `12, 6:56PM

    http://www.toridoll.com/en/shop/attatchment.html

     

     

    

    Edited by kinwashi 24 Oct `12, 6:58PM
  • 24 Oct `12, 6:59PM
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    • Menu items and prices may change depending on the shop and season. Please ask our staff for more information.
    • * We use rice produced in Japan.
    • * The Allergy Chart indicates information on the 7 ingredients (wheat, egg, milk, buckwheat, peanut, shrimp, and crab) specified under the Food Sanitation Act.
      Some of these ingredients may be attached to or mixed with food items that do not use such ingredients at food processing facilities or during menu preparation at our restaurant shops.
      Allergic reactions can greatly differ depending on the individual. We advise you to refer to the Allergy Chart and consult with a medical specialist.
  • 24 Oct `12, 7:01PM

     

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• kinwashi

  24 Jan 14, 20:37

  

  

  Enjoy the genuine Sanuki taste and atmosphere. Kamaage Udon is served by putting freshly boiled Udon directly from a big iron pot into a wooden bowl.This is MARUGAME SEIMEN’s recommended way of savoring the soft, chewy noodles.

  Classic taste with soup poured over the noodles. Use as much sauce as you like.

  Udon served in thick soup. We recommend also Torotama Udon topped with half-boiled egg and grated yam!

  Udon mixed with freshly and half boiled egg. Add two and a half rounds of the dipping soy sauce available on the table, mix well and voilà!

  Cooled Udon and the thick soup are a perfect match! You won’t be able to resist the cooling texture!

  

  

  

  

  

  
  
• kinwashi

  24 Jan 14, 20:40

  

  

  Sanuki Udon are freshly made, boiled, and prepared. At MARUGAME SEIMEN we are committed to this ‘freshness.’ For this reason, the first priority when we design a shop is to secure space for making the noodles, while a large pot for boiling noodles with al dente texture, as well as a special fryer to deep fry crispy Tempura are also necessary. Because we believe it is important to serve our customers with delicious Sanuki Udon, we are dedicated to such preparations. We are also dedicated to the warmth of people. You will understand this if you have experience visiting a noodle-making factory or Udon shop in Sanuki. In Sanuki’s genuine, popular, self-serviced restaurants, many people work together to make delicious Udon dishes, regardless of how small the shop may be—people such as the person who makes the noodles, the person who boils the noodles in perfect timing, the person who handles money, the person who prepares Tempura, the person who washes the bowls…and many more.

  

  To ensure that our customers can truly enjoy the Sanuki experience, we believe it is of utmost importance to take time and handle every process at our shops by hand, even if that means low efficiency. Having a well-selected range of safe and good ingredients, as well as serving dishes handmade with great dedication—that is the very starting point of food enjoyment. That is why Sanuki Udon are delicious and well loved. In order to spread this Sanuki Udon culture to the rest of Japan, we are committed to continue going against efficiency and standardization, and creating good quality food made by many people.

  

  MARUGAME SEIMEN’s Udon use flour made from 100% Japanese wheat. We are dedicated to bring out the rich aroma and taste that is particular to the homegrown wheat. Sanuki Udon are kneaded by using only very simple ingredients: wheat flour, salt, and water. It is precisely for this reason that we dedicate ourselves to creating good quality noodles. 
  We carefully select the wheat flour to be used and pay attention to the amount of water used, the temperatures and other aspects according to the season when creating the noodles at our shops. This means the great taste of our noodles can differ from day to day. For this reason, we taste the very first batch of boiled noodles every morning to adjust the adequate boiling time by several seconds for that day. While the time required to boil the noodles can change depending on the season and weather, the most important attention is given to the condition of the noodles. Variations in noodle quality are also created during the step where we leave the dough to age—they may either have aged well or not. The person in charge of boiling the noodles at each shop pays utter attention to ensure the noodles are in their best conditions everyday before they boil them. 
  The amount of time used to boil the noodles can also differ depending on the type of Udon dish. In the case of Kamaage Udon, the exact boiling time is very important. Only noodles taken out of the pot just several minutes before they are fully boiled will have the soft chewing texture that is particular to Kamaage Udon. If this timing is missed, the noodles will soak more water and have a different quality that is only good for Kake Udon or Bukkake Udon. This is why customers ordering Kamaage or Kamatama Udon have to wait longer.

  

  Withiout losing the flavor of the 100% Japanese homegrown wheat flour used, our soup helps bring out the great taste of the noodles and is another main player in Sanuki Udon dishes alongside the noodles. Of course, the white base sauce for Kake-dashi and Tsuke-dashi (Bukkake-dashi) sauces used at MARUGAME SEIMEN are freshly prepared everyday at each shop.

  The quality of the soup will deteriorate if a large amount is made at once. For that reason, we have a very strict rule for the amount that can be created each time, which is also a time and effort-consuming task. The MARUGAME SEIMEN way is to also take time and make every effort to create soups by hand. Usually, when one talks about Sanuki soup one thinks first of iriko (dried sardine) as a main ingredient. Here at MARUGAME SEIMEN, however, we use less iriko in our sauces.

  In order to introduce the great taste and culture of Sanuki Udon to the rest of Japan, we have chosen to create tastes that can be enjoyed by as many people as possible.
  We create the stock by using domestically produced kelps as the base ingredient and adjusting the flavor by mixing in dried fish such as mackerel, bonito, and round herring. We then create a white soup by slowing cooking this stock and adding two types of kaeshi mixes (using soy sauce, sugar, mirin) to further balance the flavor and create Kake-dashi and Tsuke-dashi (Bukkake-dashi) soups.

  

  In search for the traditional deliciousness of Sanuki Udon, MARUGAME SEIMEN also pays great attention to the condiments that are vital to Udon dishes. Our system* which allows customers to use as much ginger, Welsh onion, Tempura crumbs, sesame and other free toppings at the condiments section is also typical of Sanuki’s popular, self-serviced Udon shops.
  Of these free toppings, ginger is indispensible to Sanuki Udon. We provide freshly grated ginger at each shop every day. Sometimes, our customers ask us why our ginger is brown—this brown ginger is the very proof of our dedication to quality. Often, grated ginger from China tends to have a strong yellow color and look delicious. In contrast to that, Japanese grown ginger is slightly darker in color, but it is characteristic in that it has good aroma and the right level of spiciness that amazingly brings out the flavors of Sanuki Udon dishes. For this reason, we have chosen to use Japanese gingers, even if they are slightly pricier.

  * The ‘take-all-you-want condiments’ service is not available in some shops.

  

  Everything including Tempura crumbs is fried at each of the shops. This is thanks to the fact that Tempura items are deep-fried at the shops, which then creates the great by-products. Of course, the Welsh onions used are also carefully selected and Japanese homegrown. Because we dedicate ourselves to even the condiments and freshness, everyday we make several preparations for new things.

  
  
• kinwashi

  24 Jan 14, 20:45

  

  We are a company operating restaurants based on the management philosophy ‘To create the No.1 regional shops that will be continually loved by as many people as possible’ to provide our customers with joy and fun of eating-out in restaurants. Our attention to ‘handmade’ and ‘unmatchable freshness’ are characteristic and we create restaurant shops by adopting open kitchen style so that customers can enjoy watching how the menues are being prepared and feeling a great dining ambience.

  In particular, we have been actively expanding our self-service Udon restaurant, MARUGAME SEIMEN that attracts a wide range of customers of both sexes, young and old. The restaurant is popular among many of our customers.

  

  

  MARUGAMESEIMEN

  This is our restaurant specializing in Sanuki Udon operated in self-service style and provides the genuine deliciousness of Udon. By using carefully selected Japanese homegrown wheat flour and installing noodle-making machines at each shop, we are able to bring ‘freshly made’ and ‘freshly boiled’ noodles. In addition, by using open kitchen we have created shops filled with an ambiance where customers can get feel the ‘freshness,’ ‘homemade quality,’ and ‘reassurance’ through watching how their food is being made in front of their eyes.

  

  TORIDOLL

  This is a genuine charcoal grilled yakitori restaurant where the entire family with children and grandparents can all enjoy having a meal together. In order that our customers can fully enjoy our genuine charcoal grilled yakitori, we pay utter attention to grill the chicken over a charcoal fire. We have many types of yakitori dishes available, such as our original skewers, freshly fried chicken, and chicken kamameshi filled with great tastes.

  

  MARUSHOUYA

  This is a restaurant specializing in ramen served with all handmade food such as thin noodles, slices of pork, pickled bamboo shoots, seasoned half-boiled eggs preserved in special soy sauce.We also dedicate ourselves in providing delicious homemade gyoza dumplings and fried rice, which are popular as a set menu with our ramen noodles.

  

  NAGATAHONJYOKEN

  This is a Yakisoba restaurant where we use carefully selected flour and lots of eggs to make medium-thick noodles at each shop. We simmer beef tendons and konjak until they are cooked very well, so that our customers may enjoy the great original taste of Nagata, Kobe.

  We also cover a variety of delicious tastes through other restaurant chains, such as Tonsuke (katsudon specialty restaurant), GRILL SANBAN-KAN (meat sauce pasta specialty restaurant), Makino (Tempura specialty restaurant), and a “MENYA-DORI” (grouping of MARUGAME SEIMEN, MARUSHOUYA, NAGATAHONJYOKEN, GRILL SANBAN-KAN and other restaurants into one restaurant).

• kinwashi

  24 Jan 14, 21:03

  Good News from Japan.

   

  JAL to increase international flights from Haneda

  NHK -- Jan 24

   

  Two major Japanese airlines are to provide more international flights from Tokyo's Haneda airport.

   

  Japan Airlines' President Yoshiharu Ueki said on Wednesday that his firm will operate daytime flights to London, Paris, Singapore and Bangkok from March 30th.

  JAL will offer 2 roundtrips a day to Singapore and Bangkok from Haneda.

  JAL will use its additional slots for the international flights at Haneda. The transport ministry is expanding the airport's capacity for international services before the 2020 Tokyo Olympics.

• kinwashi

  26 Jan 14, 21:33

  Another interestng destination from Japan you need to know,

  Never say i never introduce. This kind of destination.

   

   

  Welcome to Tokushima!!
  	Tokushima is located at the east side of Shikoku which consists of four prefectures. Shikoku is connected to the mainland (Honshu) with three bridges. Tokushima is also accessible by air from the major cities in Japan. The warm climate, fertile soil, and beautiful ocean of Tokushima, combined with its history and culture, give rise to its citizens' warm hospitality.
  Tokushima City
  	Tokushima City, the capital of Tokushima Pref., has many sightseeing spots. Mt. Bizan, castle ruin, a historical museum, Awa Dance Museum and etc.. Yoshino river is very large famous and large river in Japan, and many branches are running through the center of the city.

  Yoshino River Bridge

  The Night View From Bizan The green hill near Tokushima Station is called Bizan ( Mt. Bi ). This peak atop Bizan is filled with greenery and flowers in every season. There are many temples and shrines around Bizan. Visiting them along the historical street will be fine.

  With a history dating back over 400 years, the Awa Odoridance festival is Tokushima's largest event. Today, many other regions outside Tokushima hold their own version of the Awa Odori, and its dancers have even been invited to events overseas. Awa Odori as the main events of traditional summer festival held around mid-August. The most famous is the Tokushima City Awa Odori held for four days form August 12th to 15th, when more than 1.3 million participants and spectators transform central Tokushima into a teeming mass of excitement. Waving hands and shuffling feet, dancers join the dance procession. Many tourists also join, driven by the thundering two-beat pulse, color, sound, movement and energy of Awa Odori. On the 2nd floor of Awa Odori Library (Awa Odori Kaikan), you can see Awa Dance and dance with a Ren (dancing group) all year round. On the fifth floor is the rope-way station that leads to the top of Mt. Bizan, the symbol of Tokushima.

  Awa Odori Dance Carnival Awa Odori Kaikan

  Naruto City
  Naruto City is synonymous with whirlpools. The Seto inland and Kii Channel meet at Naruto Straits, between Naruto and Awaji island. At this point the tidal difference is 1.3 meters and the speed of the current is 15-20 kph, generating many large and small whirlpools, some as big as 20 meters in diameter. The result is one of the world's major eddying currents, an awesome display of the forces of nature.
  Naruto Whirlpools	A walkway " Uzu-no-michi" is on the lower part of Onaruto Bridge. You can see the fascinating whirlpools through the glassed floor from 45m above the sea.  Entrance fee  Adult 500 yen,  Child (13-18 years old) 400 yen,  Child (under 12) 250 yen.  Open from 9:30 to 17:30.  Closed on Monday.  The whirlpools are magnificent when seen from high above, but when you ride into the boat, you can feel their power at close range and the thrill is even greater! The boat at that allows underwater viewing is also very popular.  The time of the whirls are most spectacular is when the moon is full or new, especially in spring or autumn.
  Traditional Otani Pottery	This style of pottery was begun in 1780 by the master Bun'emon, who used red clay from the village of Otani.  The simplicity of the pottery utilizes the unique properties of the clay, and is fired in a tall "nobori-gama" kiln, known as the best of its kind in Japan. Recently, various original artistic works are being produced.  Otani yaki is designed for daily use and a wide variety of pottery is available.  To knead clay and mold cups or plates, visit the Otaniyaki-no-sato. An appointment is necessary.  30 minutes from Tokushima Station by car.

  The Shikoku Pilgrimage is the most famous and popular pilgrimage in Japan.  About 1200 years ago, the Buddhist priest Kukai founded this pilgrimage as a form of spiritual training.  There are four sections : Awa, Tosa, Iyo, and Sanuki. Many people walk the circuit of the 88 temples.  Of the 88 temples, Tokushima Prefecture contains from first temple (Ryouzenji) to 23th temple (Yakuouji) and 66th (Unpenji).  The number 88 represents the number of evil passions identified by Buddhist doctrine, and ideally it is believed that one can get rid of all evil passions by visiting each of the 88 temples. Recently, People make a pilgrimage to a desire to pray for coming true or to stare at oneself again.  30 minutes from Tokushima Station by car.

  Ryozenji-Temple (First Pilgrimage Temple)

  German Bridge	German prisoners during World War I were interned in Naruto. The German Bridge built by prisoners and the German Park are nearby.  The German Bridge is located in Oasahiko shrine. It is 10 minutes from German House.  The prisoners socialized relatively freely with the local people and left many signs of German culture behind. The present-day, German House was newly built in 1993.  Recently, a German-village named Baruto-no-Gakuen" has been opened.  35 minutes from Tokushima Station by car.
  Near Tokushima City
  "Awa and indigo, indigo and Awa". The two have been intimately associated for generations.  The medieval lord Hachisuka Iemasa recognized the suitability of the Yoshino river area for producing Awa indigo and so he protected and promoted the industry, which led to its later development.  This house, preserved from the days when Awa indigo dyeing flourished, presents all of the tools of the trade for display. You can even try indigo dyeing for yourself.	Ai-no-Yakata

  Iya Valley
  	Iya Vine Bridge In ancient times, people built many of these vine bridges for regular use with vines that grew wild in the mountains, but few remain today. Looking down will give anyone butterflies in the stomach. This is one of the three unusual bridges in Japan. A walk on the bridge (500 yen) takes you back in that time.  2 hours from Tokushima Station by car.
  	Oboke and Koboke Valleys These gorge have beautiful landscape. Yoshino river cuts through the mountains of Shikoku, and makes these gorge with its myriad shapes and forms. The boat tour will attract you with various scenes. A 30 minute cruise around Oboke valley starts at the landing-stage. Please enjoy magnificent nature. Rafting (from May to October) is popular among young people. There are a lot of hot springs near here, too.  90 minutes from Tokushima Station by car.  15 minutes from Oboke Station by walk.

  West Area
  	Mt Tsurugi was specified for the quasi-national park. Mt. Tsurugi is named this name from the legend that "Antoku Emperor" buried a treasure sword in the ground. Second to Mt.Ishizuchi, this is the next highest mountain in western Japan at 1955 meters. On a clear day one can see Muroto Cape, the Kii Peninsula, and Okayama from the peak.    The View at the Summit of Mt. Tsurugi. Chair lift service is available from April to November. Chair lifts take about 15 minutes. You can walk to the mountain top from near Minokoshi Station.  2.5 hours from JR Tokushima Station by car.

  The clear stream in Yoshino river hits rocks of fantastic shape, the rocks become gradual. This spectacle has been compared to the world of the Indian-ink drawing from old.  The name is given to each rock by the shape and history, "lion dance rock", "carp fishing rock", "Eel rolling rock", etc.  1hour from Tokushima Station by car.	Minoda-no-Fuchi
  Shiozuka-Plateau	The highest point is Shiozuka Peak at 1,413 meters, and the heights consist of about 100 hectares of meadows stretching across Tokushima and Ehime prefectures. People can enjoy nature here all year round, at the many athletic and outdoor facilities that also include a hang-gliding area.  Moreover, it is popular as the base of para glider.  2 hours from Tokushima Station by car.

   

  South Area
  Kitanowaki-Beach	Kitanowaki beach has shallow beach and wide sands and vast pine-covered area. The young person and the family gather in here at the season of sea bathing. It boasts of "Beautiful water". This beach is always the highest rank in the water survey executed every year.  Open : July 1 - August 20  40 minutes from Tokushima Station by car.
  Middle area
  Tarai-Udon	This is hand-made noodle, it puts in a wooden tub. The peculiar flavor neatly made is a boast. Eating while looking at the valley beauty in summer is also good. 35 minutes from Tokushima Station by car.
  A natural work of art in soil, formed over 200 million years of erosion. At night it is lit and its beauty seems otherworldly. The big one is ten meters or more in height.  40 minutes from Tokushima Station by car.	Earth Pillars (Dochu)
  Historic street of Udatsu	"Udatsu" refers to the roof extensions used as wing walls in the Edo period to protect wooden roofs and prevent fires using a clay-type soil. Wakimachi was the heart of the indigo dyeing district and home to many wealthy merchants, so many large houses that use authentic roofing tiles and include an old-fashioned Japanese stoerhouse can be found here. The national government has designated this area a preservation district for its important traditional architecture.  40 minutes from Tokushima Station by car.

   

• kinwashi

  26 Jan 14, 21:39

  During Spring one year i covered this whole attraction of Tokushima.

  Coming here you must remember. Wooden Tub Udon again.

   

  Here.

   

  http://www.shikokumura.or.jp/

• kinwashi

  26 Jan 14, 21:41

  In one corner of the village Shikoku, and relocated farmers thatched end of the Edo period, the store also has served Sanuki udon of reputation intact figure of the past.  Please enjoy the menu with a focus on specialties and soup, which is based on dried sardine soup, fried noodles kettle that most out of their cloth. Opening Hours : Weekdays  [usually] 10:00 to 19:00  [winter] 10:00 to 18:30 Saturdays, Sundays, and holidays, year-end and New Year  [the year] 9:00 to 19:00 ※ Last order 30 minutes before the close of business  ※ winter: from one day to the last day of February December  29 - January 4 December: ※ New Year Regular holiday : 7 days a week The main menu : Addition to the basic menu, there is also rice balls using the red rice Kama-age, colander udon, Bukkake Udon, such as raw Joyu noodles,. Audience seats : (The Reservations are required for groups.) 200 seats Free parking : 5 buses  200 vehicles passenger cars Phone number : 087-843-3115 More information and straw house, is apply for mail order, " Straw House website please refer to "

• kinwashi

  26 Jan 14, 21:46

  source

  this is udon served in a big tub, called tarai udon – its a local specialty food there

  according to wiki, udon in the Kagawa prefecture is thicker and also referred to as Sanuki Udon.

  

  
  
• kinwashi

  26 Jan 14, 21:51

  Tokushima Prefecture’s Famous Foods

  

  1. Sobagome Zosui – This is buckwheat grain that has been made into a thick porridge. Since rice isn’t suitable to grow in this region buckwheat is pretty big. This porridge is served with various toppings and ingredients.

  2. Tarai Udon – This is udon that’s placed into a wooden basin filled with hot water. Take the udon out and dip it into the dipping sauce, kind of like you’d do with soba, but this is udon!

  3. Iya Soba – Iya is a district of Tokushima, and here they make soba that’s put in soup broth of iroko along with other ingredients on top.

  Kagawa Prefecture’s Famous Foods

  

  1. Sanuki Udon – Sanuki is what Kagawa Prefecture used to be named, so this is basically “Kagawa Udon.” With Sanuki udon, you usually have udon noodles served al dente with a broth of tuna + kelp.

  2. Shippoku Udon – This is udon prepared with lots of vegetables, often served in Winter. The vegetables are boiled first then put on the noodles as toppings. Sounds very healthy.

  3. Iriko Meshi – This is sardine put on top of and cooked with rice. Sounds like a match made in heaven, to be honest.

• kinwashi

  26 Jan 14, 21:57

  If you like this than you consider, if not never and forget about this place.

   

  http://www.shikokumura.or.jp/intro/intro_01.html

   

   

  Top > village introduction > house-programming Text Size: standard - large
  Private house in the Taisho era are 12 buildings relocated restoration from the Edo period to the village, farm tools that were used at that time are many exhibited in the room. These buildings that have been relocated from Shikoku righting all over, has become a designated cultural property, such as the national and prefectural governments.  In addition to the photograph of the publication, people fitting of about 10 000 points are stored in the Shikoku village.
  Former Yamashita Family Residence Hipped thatched building, one-story.Is typical of the general farmer east of Sanuki in the Edo period, is a farmer who was called "ambient Hachima (round)" and colloquially.  It is taken in dirt floor of the farm work for half of the house, "Mr. Okudo (Kamado)" is attached to the floor portion of the other half, I lived where it was showing their shoulder parent-child brother. Kono old house house This private house, stood south of Ehime Prefecture, the steep slope recessed deep valleys of Oda town.  Spread all the bamboo, "hearth" is turned off in each room, the floor of the room shows the characteristics of the dwelling of cold mountains. The dirt floor, there is a kettle steaming mulberry that as a raw material for paper. Under the old tree Family Residence Private house there was the foot of sword that is closed with snow, at the altitude of 1000m during the winter.Building 10 years of Yasunaga (1781), it is called a house of "this thirty-six" hipped thatched building, frontage Shichiken, in the depth Shiken. Floor plan is divided into front Mima, secret, garden. Kume TsuKen teacher former residence Edo period, production of salt of Kagawa Prefecture has accounted for nearly half of the country. It is Kume TsuKen's made ​​the foundation of the salt production. With Gennai Hiraga, Kume TsuKen 9 years Yasunaga (1780), was born in the town Hikida Umayado eastern Sanuki is the scientist of the Edo era on behalf of Sanuki.  The excellent survey surgery, warship, cannon, percussion-type gun, from pistol, was invented even the fan.  This is Omo-ya, one-story hipped thatched building. From the ceiling, such as the original form of the mold surveying instrument, the cannon was discovered when demolition. Old horse house house Houses of famous Iya as fleeing the village of Heike. How the lined Omo-ya, Inkyo-ya, barn side by side in a line, represents the characteristic of Iya local slope is steep, I seen the architecture of the late 18th century.There is a "hearth" in the room like a cold Iya. (House of fisherman) Old Yoshinoya house Under the cliff facing the Pacific Ocean in Tokushima Prefecture, "House of the fisherman" that was in the gun, Yuki-cho, Kaifu Izari. At the house of one-story gabled building this tile-roofing, and is accompanied by a stone wall surrounding that serves to prevent the strong wind, it is a characteristic of fishermen's house of this district.  Around here a long time ago, it was a fishing ground of large blanket net of yellowtail, good catch had followed Amimoto is making inroads from elsewhere. Where the local fishermen saw it, stretched the omentum with the debt, and lost a lot of money in the poor catch more from that year Unfortunately, debt a lot of money I had left. Even after being the renovation of residence in other districts, only here it has become a valuable cultural assets can not be rebuilt.
  Charged tub In a large tub charged, aged mash is created through a time of one year or more were placed (salt water) and soy sauce koji Kap Shui stirred and allowed to (stirring). This is due to the hand of the tub a skilled craftsman, but some are reusing the charge pail used in the brewing. Straw knitting machine Making a straw rope was an important work on the side of farmers. Work "(that weaving straw) Now" is mechanized later by hand, straw knitting machine has been created.Machine has spread and what type of handle to turn by hand, and some pedaling. Stove Those of foreign-made stove is imported Taisho period from the Meiji, in imitation of iron castings and them comes to hit many, stove went popular in Japan.

• kinwashi

  28 Jan 14, 22:56

  News on Japan.

   

  what's happening?

   

  video.

   

  若�山山焼�(2014/01/25)

  http://youtu.be/wVqlrgk91tU

• kinwashi

  28 Jan 14, 23:12

   

   

  http://www.festivalofjapanextra.co.uk/Shikoku.html

  SANUKI-UDON OR WHEAT-FLOUR NOODLES (KAGAWA)

  Kagawa, famous as the origin of Sanuki-udon (named after the prefecture's Sanuki region), is an "Udon Kingdom," with its many udon (wheat-flour noodle) makers and restaurants. Sanuki wheat-flour noodles are noted for their strong body and smooth texture. The basic way of eating them is to pour a kelp-based soup seasoned with light soy sauce over the noodles. Leeks, ginger, egg or sesame seeds can be added if desired. There are many varieties of toppings, including seafood or vegetable tempura, so you can enjoy various combinations. Toppings usually come with an extra charge. Many self-service wheat-flour noodle restaurants in Kagawa are renowned for their very reasonable prices. From 100 to 200 yen per bowl is the main price range there (without toppings).

   

   

   
• kinwashi

  28 Jan 14, 23:18

  So don't confused yourself.

  from Japan there are many more kinds of Udon.

   

  http://japan-web-magazine.com/japanese/food/udon/index.html

  Japanese udon

  Udon noodles, a variety of parts of Japan

  I see a full-screen charm of noodles

  Type, how to boil, how to eat the thickness of the noodles, waist, toppings, of soup, Japanese udon with various types indeed. Beginning of Udon Prefecture Kagawa that caused a boom, capture book is out, has been to the pet name of the province now the "Sanuki Udon", "Inaniwa noodles", "Mizusawa udon", "Goto Udon" and "Himi Udon" The Gotochi noodles characteristic of each. And rich topping meat, fish, vegetables, eggs, kelp, deep-fried food, and kneaded, dashi kombu, dried sardine, bonito, mackerel clause, such as the chin out. And something warm, such as such as those put into hot water for each unit of the piping hot as it is raised from the kettle, eat in the soup, the cold and the warm, cold udon noodles are a wide variety of culture, a variety of Japanese soup stock. To lunch or breakfast, and to tighten after drinking to snacking, and, to dinner, eaten in various scenes, and is loved by many people, it is one of the noodles culture that Japan is proud of to the world Innovation silky.

  It is said that the origin of noodles is a type of confectionery which is made of, for example, wheat flour, called "Sakumochi (Sakubei)" and was brought over from China during the Nara Period. It is with cold noodles and noodles made from wheat as well. After that, it went transmitted in various forms in various places through the Kamakura period, the Muromachi period. Nickname is diverse, came to be known as the noodles in general It's from the Edo period. At the same time was a food is served at the time, such as celebrations of "Halle", or sold by merchants who peddle the town and in carrying a balancing pole called (Botefuri) Botefu, it is eaten willingly and shop stalls and It was also a food Ru.

  Classic, from each Udon Sanuki, Inaniwa, Mizusawa, Himi, Goto, variations of taste and ingredients various Shippoku noodles and meat noodles, such as pan fried wheat noodles, noodles and wheat cut, Hoto three large noodles, etc. Great Udon It has a different name and so on, somewhat differ udon, to novelty made of agar, we will introduce the Japanese udon around strictly.

   

   

   

   

   

  http://japan-web-magazine.com/japanese/food/udon/index.html

• kinwashi

  28 Jan 14, 23:27

  Inaniwa Udon

  Akita Prefecture

  

  

  

  Odate cherry noodle stew

  Akita Prefecture

  

  Mugikiri

• kinwashi

  28 Jan 14, 23:28

  Yamagata

  

  

  Kiryu Himokawa Udon

  Gunma Prefecture

  

  Mizusawa Udon

  Gunma Prefecture

  

  

  

  Ear noodles

• kinwashi

  28 Jan 14, 23:32

  Tochigi Prefecture

  

  

  Specialty noodles, along with Sano Sano ramen "noodles ear". It's noodles of a mysterious naming, but plain to see its shape. Udon should elongated, have a lump like Mizu-dan, the shape he is in the form of a right ear usually.

  Udon ear to details page

  Kawagoe Bukkake

  Saitama Prefecture

  

  Kazo Udon

  Saitama Prefecture

  

  

  Potato noodles

  Saitama Prefecture

  

  Kounosu river Udon

  Saitama Prefecture

  

  Musashino Udon

  Saitama Prefecture Tokyo

  
• kinwashi

  28 Jan 14, 23:35

  Yamanashi Prefecture

  

  Yoshida Noudon to details page

  Hoto

  Yamanashi Prefecture

  

  Hoto to details page

  Ozara

  Yamanashi Prefecture

  
• kinwashi

  29 Jan 14, 22:22

   

  

   

   

   

   

  http://sg.entertainment.yahoo.com/news/joey-yap-s-horoscope-predictions-for-2014-045827159.html

   

  The arrival of the Wood Horse, which signals a departure from the sluggish energies of the Water Snake Year, heralds a new set of beneficial natural energies. This means that as long as you work hard, there are plenty of wonderful opportunities and positive achievements for you in a promising year. It is no surprise, for the Year of the Horse houses several positive Stars, lighting your path in whatever you do in 2014. But in the midst of the excitement, do take the time to look after your personal well-being, for there could be slight dip of luck in that department.

  With both career prospects and wealth outlook on the rise, this is the year for you to put your best foot forward and make your mark. Most of your endeavors will be well-oiled for the coming year, as you won’t be lacking in friends and family who will be there with you through thick and thin. However, it is also important that you know how to be reciprocal when it comes to being nice to others.

  One of the highlights of the year comes in the form of the Golden Lock Star, a positive star that emits blessings for wealth-related endeavours. This means there are strong possibilities of some pleasant financial gains this year, likely stemmed from a pay raise or bonus. Stay proactive this year, as your hard work will be paid off handsomely at the end of the day. Opportunities will be aplenty and if you do spot them, make sure to take full advantage of it as it would go a long way in setting a secure foundation for your future.

  With your wealth potential maximized, inevitably this could be a busy year for you. However, don’t make it as an excuse to neglect your health. The health outlook for the Horses is not too bad this year, but it pays to be mindful of several minor health issues cropping up throughout the coming months. A hectic schedule will occupy most of your time, so be sure to take adequate care and drink plenty of water. Avoid high intake of caffeine and unhealthy diet and opt for fruits and more fiber in your daily meal. Injuries are also likely, especially when you handle dangerous equipment, so stay alert and don’t let your mind be preoccupied.

  2014 turns out to be a year of many incredible possibilities, be it wealth or professional outlook. As long as you keep to a well-balanced lifestyle by juggling your work and time with a healthy way of living, there’s nothing you should worry your mind with. So bask in your fortunes this year and above all, stay composed and be happy!

   

• kinwashi

  29 Jan 14, 22:32

  All lit up: Lanterns and candles illuminate Yokohama's Ma Zhu Miao Temple.

  EVENTS / EVENTS OUTSIDE TOKYO

  New-year festivities all set to start in Yokohama

  BY YASMINE LA SALLE

  STAFF WRITER

  • JAN 23, 2014
    ARTICLE HISTORY
  • PRINT
  • SHARE

  New-year celebrations are finished in some parts of the world, but in others they’ve just begun. From the end of next week, one of these latter places is Yokohama, where the city’s Chinatown, located near the bay, is about to begin its spring festival to ring in the Year of the Horse. Celebrations will last from Jan. 31 to Feb. 14.

  First up on Jan. 31 is a lion dance, which is thought to ward off ghosts and evil spirits, as well as bring about prosperity. This takes place throughout Chinatown starting at 3:30 p.m. and going on well into the night. This year, the Chinese New Year, which is based on the lunar calendar, falls on Jan. 31, so a number of activities will be held on that day. But don’t worry if you can’t make it to Yokohama on the Friday, because the party continues into February, with festivities concluding with a Lantern Festival on Feb. 14.

  On this 15th day of the first lunar-calendar month, lanterns are displayed at Yokohama Ma Zhu Miao temple, and from 5:30 p.m., visitors can light candles and leave prayer notes expressing their wishes and dreams.

• kinwashi

  29 Jan 14, 22:38

   

  Over at Nagasaki.

   

  http://www.at-nagasaki.jp/foreign/english/ranfes/

  

  What is the Nagasaki Lantern Festival?

  

      Because this festival was started by Chinese residents of Nagasaki to celebrate the Chinese New Year, it originally took place in Nagasaki Shinchi Chinatown as a “Chinese New Year Celebration.” However, in 1994 it grew to become the “Nagasaki Lantern Festival” and became a major seasonal tradition illuminating Nagasaki’s winter. The Nagasaki Lantern Festival takes place every year from January 1st of the Lunar Calendar (Chinese New Year) to January 15th, spanning 15 days of activities. During this time, similar to the Lantern Festival in China, over 15,000 Chinese lanterns richly paint Nagasaki’s Shinchi Chinatown, Hama-ichi, and Kankodori Arcade as well as other parts of the city. You will be fascinated by the wide expanse of events dripping in the color of China. 
  
  ◆Festival Dates： January 1 to 15 (Lunar Calendar)
                            January 31 (Fri) ~ February 14 (Fri) 2014
  â—†Festival Location: Shinchi Chinatown, Chuo Koen, Tojin Yashiki, Kofukuji, Kaji-ichi, Haman-machi Arcade, Koushi-byou (Confucian Shrine) 
• kinwashi

  29 Jan 14, 22:41

  Over at Kobe

   

  Chinese New Year in Kobe

   

  Wherever there is a Chinatown in the world, Chinese New Year celebrations make it explode with music, firecrackers, and performances.

  Nankinmachi Chinatown in Kobe is no exception. Lion dance, serpent dance, shows of Chinese acrobatics and martial arts gather enormous crowds.

  Despite the crowd, the festival in this small, but very attractive place has a unique atmosphere.

  

  

  

  
• kinwashi

  31 Jan 14, 21:54

  NAGASAKI.

  Nagasaki lights up for the Chinese New Year

  Japan Times -- Jan 31

   

  Enjoy the Chinese New Year celebration in style at the Nagasaki Lantern Festival 2014, which kicks off on Jan. 31 and runs for two weeks in the city's Chinatown and surrounding areas.

   

  After Portuguese ships arrived at its shores in 1571, Nagasaki became a major trading port in Japan, and parts of it remained open to foreign trade even during the Edo Period (1603-1868) sakoku (closed-country) policy. Today, as an international city, it’s home to one of the three biggest Chinatowns in Japan, the others being in Yokohama and Kobe.

   

  The highlight of this new year celebration is a display of 15,000 colorful Chinese lanterns, which will line the streets of Chinatown and Chuo Koen park and light the way to the Kofukuji Temple.

• kinwashi

  31 Jan 14, 21:59

  NAGASAKI.

  News on JAPAN.

  Published on Jan 29, 2014

  In "Puru! There NBC", once a month, to introduce the topic of the season Nagasaki Airport 
  Let's go to the city of Nagasaki Airport "sky! " 
  This time, I introduce Nagasaki Airport Lantern Festival of color! 
  The restaurant has a special menu for a limited time has appeare

   

  video.

  http://youtu.be/SwIrdFxwy38