Kinwashi Tour Japan Thread
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Mr. Mikio FujinoBecause should not. Only that I thought, "I am not a native of this place, when you first saw Etsu,'s fish awkward little thin, and not to be osteotomy small bones because many. However, eat how It because it is the big appeal of the cook. Etsu because fish do not have the habit a protein, as a way of eating, there sashimi, grilled, boiled, fried chicken, and red pepper pickles. nicely and eggs, bone or cook easy bone crackers fried is also delicious. know the taste of most Etsu Among them sashimi. First of all I want you to taste the sashimi ".
Shopkeeper, Mr. Mikio Fujino engaged in "Fuji sushi" sushi in Chikugo River near showed me a vivid knives while saying so.
I build up thin sashimi, quicklyAfter scraping off the scales with a kitchen knife, wash by taking the built-in and drop the head, you turn off thin. Scrunch to cut small bone echoed around Kokimiyoku. The sashimi, I get in sesame soy sauce to suit sesame, soy sauce, mirin.
"Soy sauce is soy sauce Saga sweet little. And how to eat eat I also will be a vinegared miso. Sashimi, would become what how to cut is thick, hard to eat very bones would be hit in the throat. Texture of small bone is moderately I do not do it and not to cut it to remain. "
I will continue to osteotomy at an angle to the fishIf you get a "Etsu Kaiseki", you can enjoy a dish using Etsu that beginning with the sashimi. That prior to grilled, pickled red pepper, and simmered, fine bone cutting is performed on the Etsu.
It is a skill. Put diagonally kitchen knife of osteotomy, but fire well when baked and put the kitchen knife of about 150 before and after each "per pet, on both sides. It's stop the knife in about hit the middle bone Put also cut such that the right angles to the cut to enter is. it will be torn belly when you or boiled or baked freshness is not good. not only raw fish freshness is not good, Yue other I do not even make food. "
Line of osteotomy's parallel beautifullyNanban pickled ... Any confit sauce of red pepper after you fry it without simple grilled, simmered moderate sweetness, the clothes are also pulled out of a refined taste Etsu.
Because it is a dish not to be able to taste only May 1 to July 20 that (laughs). Fishing will be lifted When it is "Etsu Kaiseki, I will be asked to eat Etsu of about five animals, and always once a year People willing to come, too. comes ".And, if reserved, cuisine of sushi only be issued in the Etsu Kaiseki. That's Etsu sushi.
Tighten with sweet and sour Yue was judged ". Bone over time also becomes soft to some extent, you do not need to the osteotomy. Kelp that is placed in vinegar rice to match the ginger and sesame It was cooked in Awasezu on it It is the completion if cut topped with. I can say as a "mackerel of Chikugo River" (laughs). "Fujino-san "to use in cooking the fish production of Ariake interesting" he said.Yue, valuable fish have limited time to eat in particular.
"Etsu food is familiar with the person of the. Elderly thing is good to relish the liquor, but more of who the younger generation do not know in the local seem to be many. Sashimi unique throat feel small bone faintly in the throat when I eat It is hoped that you can enjoy a waist, and fried or grilled can enjoy the taste of Etsu itself. want you to eat the young people Yue cuisine, and is we must tell. "
I cut thin texture of small bone to remain moderately. I have you in sesame soy sauce combined soy sauce Saga sweet, sesame seeds, a little mirin
I put a kitchen knife much around 150 on both sides. Fire so that they are well when grilled, I put also cut such that the right angles to the cut
Was placed in vinegar rice to match the ginger and sesame Yue which made with sweet and sour on the judge, put the kelp that is cooked in Awasezu on it "Etsu sushi" is here only
I enjoy the taste of variety in Etsu Etsu kaiseki of sushiSushi to use as well as fish and shellfish that are caught in the Ariake Sea coast. You get a sushi nigiri after you've done full of tempura and sashimi prime also good. The duration of the lifting of the ban on fishing Etsu July 20, I want to enjoy fully enjoy the Etsu sashimi, grilled, boiled, fried, or pickled red pepper the "Etsu Kaiseki" from May 1. It is sushi lunch as well as (¥ 1,000) at lunchtime.
"Sashimi Yue" eaten "Etsu kaiseki (reservation is needed)" at 4000 yen. One piece of article 600-700 yen
Fuji sushi
Address Saga Morotomi town Oaza Morodomitsu 101-9 Phone 0952-47-5786 Business 11:30 to 14:00 / 17:00 to 23:00 Vacation Thursday I (with change) Seat 50 seats Card Not possible Parking Yes 
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Fujita KenichiroSince its founding in 1926, I have dishes made with fresh seafood of the Ariake Sea. Etsu cuisine rests on the menu until mid-July from May 10 is one of the dishes representing the Tsuda-ya.
I judge only EtsuI asked him things Etsu, about Yue cuisine chef Fujita Kenichiro.
Etsu fishing begins in the river in front of the "out, I feel the coming of summer. Bruise since early Etsu, is one of the fish that cumbersome. You can see to the touch Yue good freshness, and the kitchen knife to enter straight comfortably. It is also delicious to any dish but, sashimi, grilled, tempura per I think this is one of the main become ".
What was cut thin is in sashimiSashimi flavor of Etsu is transmitted to the Direct, delicate dish is knives.
Ossicles are also sliced ​​together "body. Certain small presence of small bone, but is ideal have you with a sense of smooth without sticking in the throat. You attach the two weeks were combined soy sauce and sesame seeds Use only sashimi. Etsu those aged, and it has been referred to as the "Etsu soy sauce" is among us.
it because there is also a legend that was changed to "Etsu" leaves "reed fell of (Etsu The reeds growing in overview page). river, green comes shining more when it comes to the season of Etsu. also this I feel the beginning of summer (laughs). "
I will continue to osteotomy at an angle to the body of the fishIn addition to sashimi, and one article that royal road, along with sashimi also "barbarian pickled Etsu", as in pickled red pepper with the osteotomy.
And osteotomy at an angle to the fish osteotomy of "normal. Towards the straight is early work, but you can better to put a kitchen knife at an angle off the ossicles more. The osteotomy normal, on the front and back was 280 times total one animal. If you want to (laughs) to. Nanban pickles I have ever counted it, and osteotomy further so as to be perpendicular to the trace of the kitchen knife that is the osteotomy normal. grid pattern sticks to the surface, but the body is away is good when it is eaten with chopsticks In this way ".After you fried the prime Etsu, pickled red pepper Etsu will be immersed for about a month in Nanban vinegar. Bone will also be soft, and you can eat for a feeling to dig in ".
The grilled life is cookedAlso grilled cuisine is one of the basic, but one twist here.
When the "grilled, and are baked and waving pretend black sesame salt. It is Rikyu baked. Color even better black sesame shines in Etsu of white only, and you have fragrant. It firmly baked is strong It will become, and the fishy smell that will remain weak in reverse. It is a place Suites by its per difficult. then the makeup salt Come to think of it, fin so as not burnt, but only beard burnt for some reason 'm not (laughs). "In addition to the recipe basic, Etsu cuisine of this place unique is also provided.
It has made ​​a "fish cake" in the minced (part of the stomach) Harakawa of "Etsu, which'm delicious partly texture was sticky. Garnishes fry with the seasoned to the bone also" Etsu rice cracker "is I think that I am perfect. It is devised in a new menu using Etsu elsewhere. Etsu to eat delicious in any recipe is the fish's really profound. "
If you get a course meal Etsu, surprise on the strength of the matching of each recipe and taste of Etsu, you can not help but feel the depth of Etsu certainly.Next I wonder born What new menu using Etsu?
That sense a small presence of ossicles that while there is smooth and the ideal. Serve aged about two weeks combined soy sauce and sesame to "Etsu soy sauce"
To bone cutting at an angle to the fish.Etc. When the red pepper pickled, is added osteotomy further grid pattern so it is possible to
Fish cake frying in the surimi (the part of the stomach) Harakawa Yue has a texture that is sticky. Delicious fried bone also "Etsu rice cracker"
Etsu Ballbusting overlooking the Chikugo RiverLocated in the immediate vicinity of the lift bridge across the Chikugo River, also well-established view cooking distinguished. Can enjoy the seafood in season of the Ariake Sea throughout the year, but the season of Etsu until mid-July from May 10. It is possible to get course meal Etsu (reservation is needed 3150 yen to 5250 yen), Yue was caught in Chikugo River flowing through the front of the store. "(Except Etsukosu) kaiseki lunch" 1500 yen.
"Sashimi Yue" want to enjoy even texture was crunchy of ossicles you feel faint.
※ dish can be asked until mid-July from May 10 of "Etsukosu"Cooking Tsuda-ya
Address Saga Morotomi town Morodomitsu 223-1 Phone 0952-47-2046 Business 11:00 ~ OS20: 00 Vacation Indefinite Seat 90 seats Card Not possible Parking Yes URL http://www.tsudaya.jp/ -
For those newly just joined into this thread.
Kyushu is not only foods. there are many more destination that can be found here.
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http://www.kamikazeimages.net/index.htm
American View
Bunker Hill After
Kamikaze AttackKamikaze Images
American and Japanese images of kamikaze pilots differ greatly. This web site explores diverse portrayals and perceptions of the young men who carried out suicide attacks near the end of World War II.
When Japanese kamikaze pilots carried out their attacks between October 1944 and August 1945, Japanese and American people had opposite perspectives. Japanese people saw young smiling pilots as they waved goodbye. In contrast, American soldiers viewed death and destruction when the pilots' planes exploded upon crashing into their ships. These very different points of view continue to influence Japanese and American perceptions of kamikaze pilots even until today.
The first major section of this web site analyzes American and Japanese views of kamikaze pilots in two separate essays. Each essay's first part analyzes the principal images or perceptions that people currently have about kamikaze pilots. The second part explores the most important sources of these images.
The page on American Views argues that most Americans perceive kamikaze pilots as faceless, lacking individual personalities. Lack of knowledge about kamikaze pilots has caused many Americans to speculate about their motivations, so many believe they were fanatical, suicidal, or forced to make attacks. Many people know little or nothing about the history of Japan's kamikaze corps, but they form their images of the pilots based on the Anglicized word "kamikaze," which has come to signify anyone having reckless disregard for personal welfare. Current terrorist suicide bombings have provoked comparisons to attacks made by Japan's kamikaze.
The essay on Japanese Views shows that Japanese people today consider kamikaze pilots in a manner completely contrary to American views. Japanese believe that the brave young pilots suffered tragic deaths in defense of their homeland. The letters, poems, and diaries written by kamikaze pilots have had significant influence on Japanese people's views. The Chiran Peace Museum for Kamikaze Pilots, which opened in 1975, has contributed to Japanese people viewing the pilots as individuals who suffered tragic deaths. Also, two recent popular movies, Hotaru (Firefly) and Gekkou no Natsu (Summer of the Moonlight Sonata), have strongly influenced current Japanese perceptions about kamikaze pilots.
Japanese View
Five Kamikaze Pilots
With Puppy The second major section includes reviews of various forms used to create kamikaze images, including Books, Films, Museums, Monuments, Internet, Writings, and Other Forms. Web pages in this section include evaluations of works of popular culture, such as comic books, television programs, fiction, animation, and children's books. This section also contains several other analytical essays covering topics such as personal narratives,Japanese films, and documentaries.
This web site covers all of Japan's special attack forces, which carried out suicide attacks not only with planes but also with torpedoes (kaiten), rocket-propelled gliders (ohka), explosive motorboats, and midget submarines. The stories on this site focus on personal rather than military aspects of Japan's kamikaze operations. The site also includes many translations of Japanese material.
You can find information in several ways. The expanding menu system at left shows most pages on the site, and the Site Map lists all pages with links. You can also use the search box at the top right to locate specific information on the site.
I first became interested in Japan's kamikaze in April 2000 when I visited the museum at Yasukuni Jinja, located in Tokyo near the Imperial Palace. At that time the museum had a special exhibit of last letters written by kamikaze pilots. The letters contained a variety of sentiments, including resolve, patriotism, and love for family. Surprising to me, they did not reflect fear or bitterness. After reading these moving letters, I realized that Japanese views of kamikaze pilots differed immensely from opinions held by Americans.
I consider this web site to be a collaborative effort of many people. If you have any questions or comments, please feel free to contact me in either English or Japanese. If you have material, photos, information, or opinions you would like to add to this web site, please contact me.
Bill Gordon - Homepage
45 Midway Drive, Cromwell, CT 06416
e-mail address: [email protected]Edited by kinwashi 12 Jul `13, 6:03PM -
Edited by kinwashi 12 Jul `13, 6:16PM -
鹿å…�島県指宿市　開è�žå²³ç™»é ‚記録
Ibusuki, Kagoshima Prefecture Kaimondake climbing rec
Edited by kinwashi 12 Jul `13, 6:28PM -
So by now you all should know,
following this thread that Kin explored from Kyushu back with this knowledges.
Spring Summer Autumn Winter i had completed.
so...
Satsuma Fuji as i told you all before.
something related to Kamikaze.
see the video.
Published on Jul 4, 2013
I There Satsuma Fuji "Kaimondake", at an altitude 924m Ibusuki, Kagoshima Prefecture.
There are a variety of Mnemonic to Kaimondake. Name from the old days "Kaimon Takeshi" open Kiga bamboo " nickname "," Kaimondake "" Satsuma Fuji "and and" Tsukushi Fuji "We are accustomed to hear, but" long main mountain "," duck wearing island "," gold Tatamiyama name "and and" Moray Island "is the name unfamiliar to a lot of people I think would be the. The name of these mountains, there seems to be gratuitous, respectively.-
Category
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License
Standard YouTube License
video
Edited by kinwashi 12 Jul `13, 6:41PM -
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Edited by kinwashi 12 Jul `13, 6:47PM
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Edited by kinwashi 12 Jul `13, 10:19PM
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http://surviving-history.blogspot.sg/2011/07/kamikaze-pilot-who-accidentally.html
Tuesday, July 5, 2011
KAMIKAZE - THE PILOT WHO ACCIDENTALLY SURVIVED
They were almost the same age - two young Japanese pilots who had joined the elite Tokkotai Special Attack Squadron.
Hamazono: flight to oblivion
Now they werekamikaze volunteers who were to sacrifice their lives in order to sink as many American warships as possible.It was spring, 1945: Shigeyoshi Hamazono and Kiyoshi Ogawa were about to embark on what was supposed to be their final mission - a devastating attack on US warships based in the waters around Okinawa.Operation Kikusui was to consist of seven consecutive kamikaze attacks involving more than 1,500 planes.
Kamikaze attack: no escape
But the mission did not go entirely as planned, with the result that one kamikaze pilot -Shigeyoshi Hamazono - was unexpectedly to survive the mission.There was to be a very different outcome for Kiyoshi Ogawa, Hamazono’s comrade-in-arms. His mission was to have a most devastating finale.
Kamikaze volunteer pilots: ready to die
Hamazono had volunteered to serve in the Japanese military after the bombing of Pearl Harbour in December 1941. His mother was appalled: ‘She wrote me a letter with the only words she could manage: ‘Don’t be defeated’ and ‘Don’t die.’This injunction seemed a forlorn one; in 1945, Hamazono was selected to take part in Operation Kikusui.He had already survived one suicide mission: his plane had developed technical failure and he was forced to return to base.Now, in April, he was despatched on what was supposed to be his final mission. He climbed into his Mitsubishi Zero fighter, knowing that he would never see his family again.
Kamikaze: seconds before impact
As he headed towards the US fleet at Okinawa, he flew over his home town and dropped ahachimaki headband with the words ‘Hope you are well, goodbye’.Service in the Special Attack Squadrons was supposed to be entirely voluntary: the pilots in Hamazono’s group had previously been given a recruitment form and told to mark it with a circle if they volunteered, or a cross if they declined.‘Three men marked a cross,’ recalled Hamazono, ‘and they were forced to go anyway. I feel hatred towards those officers who made them go like that.’Hamazono himself was given little option when nominated for Operation Kikusui. He was called by the commander and told he’d been selected for the following day’s attack.
USS Bunker Hill: Ogawa causes total destruction
‘As a military pilot, there was no way to say no…. It was my duty. That night, all I thought about was my mission.’His comrade-in-arms, Kiyoshi Ogawa, was rather more enthusiastic. He had been desperate to join the kamikaze squadron. Now, like Hamazono, he also set off for what was to be his final destination: the US fleet at Okinawa.As he approached in his aircraft, Ogawa came under sustained anti-aircraft fire. But he kept flying directly towards his target, the American aircraft carrier USS Bunker Hill.
Ogawa: untold destruction
As he went into a steep dive, he dropped a 550-lb bomb. The warhead penetratedBunker Hill's flight deck and exploded, causing gasoline fires to flame up. These then set fire to the re-fuelled planes on deck, which promptly exploded.Ogawa had just time to see the carnage he had caused before delivering his coup de grace, crashing his plane into the ship’s burning control tower.
The last goodbye: a cheery send-off
There was utter devastation on board: the explosion killed many ofBunker Hill's pilots waiting inside the ‘ready room’, burning the oxygen and asphyxiating the men.Hamazono was also intent on attacking the US fleet. But as he neared the ships, he noticed that a squadron of US fighters had been scrambled to meet him.What followed was a dangerous 35-minute dogfight, with Hamazono trying to escape the American bullets and reach his target.‘At the end of the dogfight, I could see them coming at me again from a long way off. I was certain that I would be killed in a matter of seconds. But as they got closer, they banked and flew off. I still can’t work out why they did that.’
Hamazono aged 81
Hamazono was by now flying an aircraft that was riddled with holes. He also had severe cuts and burns to both his face and hands.As darkness was approaching, he decided to limp back to the Japanese mainland rather than press on with his attack.‘I was burned all over and only had five of my teeth left.’ His mission was at an end. Hamazono was not selected for another kamikaze raid. The war was almost over and he had lost all desire to die inside his plane.For many years after, he and the handful of other surviving kamikaze pilots had to live with the stigma of having survived a mission that ought to have claimed their lives.‘They used to tell us that the last words of the pilots were: ‘Long Live the Emperor!’,’ says Hamazono. ‘But I am sure that was a lie. They cried out what I would have cried. They called for their mothers.’
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What is famous from Japan.
After inspection by the metal detector · X-ray machine, inspection will proceed to the sorting operation. In the factory, which is all automated, the final check of the product is done in the hand of man. Or not the stone and shells, foreign matter, I inspected strictly with the eyes of every single person.
I'm going to regularly viable bacteria, salinity, E. coli testing.
※ I am getting the certification of ISO9001.
Shirasu to be shipped will be thawed in electrostatic thawing machine developed in-house. Intended to be thawed by the vibration of the subtle air, thawing who lost to the extreme deterioration of flavor and moisture inclusive of Shirasu is possible.
Feelings of us in all steps leading to shipment from landing, "the human hand is not touching the Shirasu direct"'s called. Touching on those warm than seawater, it burns, is because bacteria enter the whitebait.
Crepe Shirasu you have finished is subjected to a sorting machine, it will be shipped boxed beautifully. Every day, product has been shipped to super department stores nationwide.
In this way, the results is carried out in an integrated system for processing and sales from fishing, and the pursuit of safety and security, to establish a traceability system that clarifies the production history, to everyone who, we always create products to be able to of your satisfaction We aim.
![Freshness pursuit [Video]](http://www.shirasu.jp/image/menu-b08.gif)
Copyright © ASAHIKYOHAN CO., LTD. All Rights Reserved.
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Kettle fried whitebait
I was Kamayude only natural salt of Ako fresh whitebait just landed in the Gulf of Yuasa day.
Additives such as coloring and preservatives not used at all in order to make the most of good material with original Shirasu.
Safety is distinguished not only delicious. You can eat it in peace.
Trial set of fortune before
It is a trial set five articles containing luxury of free shipping is recommended for those who are new to Shirasu previous fortune.
Shirasu ponzu set
It is a set of pre-Fuku special ponzu sauce whitebait excellent compatibility and fresh sun crepe and kettle fried whitebait.
Is not only Shirasu in ponzu sauce was refreshing with the orange juice and plenty of natural However, Silas ponzu sauce
you can use in various dishes.
Sun crepe
Crepe previous Fu is done in 100% sun.
It does not use any mechanical drying.
There is a sweetness and flavor that can not be obtained only in the sun, of course, it
has a strong bactericidal effect by applying to sunlight.
Drying in the sun I are excellent in safety in this way.
Return crepe
Return crepe previous Fu is done in 100% sun.
It does not use any mechanical drying.
There is a sweetness and flavor that can not be obtained only in the sun, of course, it
has a strong bactericidal effect by applying to sunlight.
Drying in the sun I are excellent in safety in this way. -
know where to buy dried whitebait, usually at Pasir Panjang wholesale centre.
over there, if you asked them what is the top quality whitebait, they will sure to tell you from Japan.
yes, they do got some Japan quality, on top of the product with some japanese words, just to tell us this are from Japan.
Please never get fooled by them. those are from Indonesia and dried to the Japan standard, and not salty.
Do you know what will be the price if airflown and the product originated from Japan.
how can that be.
They are selling you twenty eight dollars for a kilo.
puzzle how can that be.
So one day i question them finaly they told its from Indonesia.
Whitebait
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http://item.rakuten.co.jp/yaizu/sirasu-jyako200/
Chirimenjako 200g Shizuoka Enshu production most Rated at Tsukiji
Silas, I get in the Pacific Ocean side to Kyushu from Ibaraki south, but in the production center of the leading, brand What is Enshu of Shizuoka Prefecture. Shizuoka Prefecture southernmost Omaezaki from, the famous Eel Lake Hamana is the waters of up to per. At Tsukiji fish market in Tokyo market in Japan, Shirasu that can be taken in this area, most of the evaluation are traded in the ultra-first class goods is of whitebait. Why Shirasu of Enshu is, or will the super-class goods?Kuroshio passes through the in the immediate vicinity, to the east of Omaezaki Suruga Bay ahead of, Ota River, and Tenryu, and big river,Lake Hamana a shallow terrain blank ton of good quality, and also flows from. It is thought to be suitable specific environment such good quality born Shirasu, to grow.
In Yaizu-ya, low salinity finished with,
you can buy the dried crepe. Difference only taste of salt is, and Shirasu, I can enjoy the flavor of the sea, rich, the taste of Shirasu original. At sunrise setting sail to, the ship has come back, usually, 8:00 to 9:00 in the morning around. Then, bidding is done. 30% less salt, after boiled, airing on the net, in about every 20 minutes, One Animal, One Animal, so that it does not stick,while upside down, an hour more, the sun and the sea breezein, by exposure, firm, and has been dried up. -
So now you know what is all about whitebait dried fishes cost from Japan.
What you are buying from the vendors here are not the real ones.
Some asking for fourty dollars a kilo, some asking thirty eight dollars a kilo and many kinds.
just gain this knowledge here and be a smart buyer next time.
Don't get fooled by them. from Japan.
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This from Wakayama perfecture.
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�ら�専属船（紀�丸）�ら��る安心・安全��ら�を冷��一切����ら������を����食���届����。塩分�少�����る舌��り��ら��海を近��感�られる極上���り寄���。�統�技�活�る味��
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From Kyushu.
Miyazaki.
It has been a summer home.
Miyazaki also has a summer day along with the rainy season only.
Extremely hot day I do not yet, but on the strength of the sunlight of Miyazaki
I am tan completely.
Summer of Miyazaki seems to become hotter this year.
Now is the whitebait fishing in the summer, but was finally beginning.
The long-awaited landing, very good color quality Shirasu our small muscle
And it is with landings.
Without a lot of landings from May, the inconvenience to our customers this year
We apologize, but the whitebait fishing of summer finally begins, even our
We are relieved.
And in time also midyear coming season, and delicious fresh
We bring you the top crepe.
Tags: whitebait fishing
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Chiran Peace Museum
sanukseeker 64 reviews4 more imagesThe Chiran Peace Museum is dedicated to the 1036 kamikaze pilots who sacrificed their lives by flying their bomb-laden planes into American ships. As such, this is not a visit for the faint-hearted but if you are curious to understand the frame of mind of these Japanese who knew that they did not have much longer to live, I would say this is a visit well worth your time.
For starters, it is a super comprehensive museum, with photographs of the pilots (both individual and group), letters, signed declarations (some of which were written in blood) and other personal belongings. I would suggest that you get an audio guide for 300 yen; it comprises recordings that illustrate the lives of some of these pilots. Listening to these recordings while looking at the faces really brought home the poignancy of the situation for me. How would I react if I were in their position? Honestly speaking, I wouldn't know.
I was struck by how serene they looked in the group photos. They looked so carefree in their shots of interacting with the villagers and horsing around with one another that you wouldn't think that these people were marching towards their deaths. After my visit, I Googled the Internet and it seemed that many of these young men were putting on a brave front and could only release their pent-up emotions by crying into their pillows at night. Nonetheless, these photos were a fine display of the Japanese psyche. Their sense of duty to their society and nation was both heartwarming and heartbreaking to witness.
After your visit, be sure to have your lunch at the Tomiya Inn nearby. These pilots viewed the former owner, Tome Torihama as a surrogate mother and confided in her. At this inn, you can see some memorabilia that were from the film set of the 2007 movie "I go to die for you". It made my heart a little lighter, knowing that these young men--some of whom were only 17--had someone to rely on during their final days.Updated Mar 3, 2012
Phone: 0993-83-2525
Website: http://www.city.minamikyushu.lg.jp
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So are you all ready to go, Southern Japan.
Basically this expedition sightseeing, with mother nature, war history, environments, cultures, foods and many interesting things over there where we can't find here in this sunny island Singapore.
War History at Chiran, you know your history subject by your teachers and books.
Over in Chiran, you see, the actual day that night the pilots will call-up for an mission.
How there left with all those rich memories to their love ones, before they go, and never come back only those lucky ones very few make it home.
http://wgordon.web.wesleyan.edu/kamikaze/museums/index.htm
source
Photo of Pilot in
Army Special Attack Forces [1] -
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Edited by kinwashi 05 Nov `12, 4:59PM
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Under such circumstances choking, with his daughter, Tome Torihama to run a "cafeteria Tomiya" specified military canteen, a warm welcome to sortie kamikaze pilot. And I sent out.1929, Tome will open a "cafeteria Tomiya" at the age of 27. Issue as well as shaved ice, usually, Donburimono Udon, Soba, summer, thriving. When they are attracted to the homely atmosphere of the dining room and a friendly personality of Tome, the first group of students 10 soldiers flying boy arrived after 1942, Tome saw us take care of our members in this way. Now referred to as the "mother" even our members. But the war situation worsened, even Chiran this small town, people will be like great strategy to say suicide is carried out finally.
Sergeant Saburo MiyakawaEnsign Fumihiro MitsuyamaEdited by kinwashi 05 Nov `12, 5:05PM -
Ali continued to support the child and eldest daughter Tome continued grant the wishes of the Tome.
Without the support of a child beauty Asin, after the war of the stop was not maybe.However, a child beauty Asin, succumb to cancer. Tome I no longer go to worship. Helped it, he was a survival of our members, and our daughters and grandchildren Reiko another.Kannon towards relying on the cane, but the prayer that lasted until the age of 89.
Sunset 22 April 1992Efforts to exercise votive light to Kannon
Many people who are bereaved and those Chiran votive light exercise to Kannon, the number is increased gradually, the obsession leads to the construction of peace Kannon suicide. Two children and one person came to Kannon not nobody come.Not only did his own votive light, Tome was a votive light in the center of the movement of money donors were not enough on their own to supplement the shortfall.
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Do you know who is this great Lady. Tome Torihama.
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Come to Chiran,
come to this little cafeteria place with rich history.
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So this is cafeteria Tomiya.
Where the Kamekazi pilots get together here.
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cafeteria Tomiya.
http://wgordon.web.wesleyan.edu/kamikaze/books/japanese/aihoshi/index.htm
Tome Torihama operated a small restaurant near Chiran Air Base in southern Kagoshima Prefecture, and many pilots from the base frequented her restaurant. She became like a second mother to many young pilots
Edited by kinwashi 05 Nov `12, 5:34PM
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Hana no toki wa kanashimi no toki: Chiran tokkou obasan Torihama Tome monogatari (Flower season, a sad season: Story of Tome Torihama, aunt of Chiran's kamikaze pilots)
by Masako Aihoshi
Takisyobou, 1992, 210 pagesTome Torihama operated a small restaurant near Chiran Air Base in southern Kagoshima Prefecture, and many pilots from the base frequented her restaurant. She became like a second mother to many young pilots, and after the war she frequently told stories about kamikaze pilots she had met. Hana no toki wa kanashimi no toki (Flower season, a sad season) tells the story of Tome Torihama's life in 15 chapters. Chapters 6 to 8, which cover the spring of 1945, mention several kamikaze pilots who sortied from Chiran. However, lack of details about individual pilots greatly lessens the emotional impact of these stories. The other chapters contain some interesting tidbits about Tome's life before and after World War II, but most of these stories also lack depth.
The principal source for this book comes from interviews of Tome Torihama during the last three years of her life between 1989 and 1992, when she was living at a retirement home. The author Masako Aihoshi interviewed several other people, including Reiko Akabane (maiden name of Torihama), Tome's younger daughter who met many kamikaze pilots, and Yoshikiyo Torihama, Tome's grandson who took over from Tome the operation of Tomiya Ryokan in Chiran. The extensive quotations from these interviews, most in difficult-to-read Kagoshima dialect, tend to interrupt rather than enhance the flow of the book's narrative. Aihoshi states in the first chapter that in this book she wanted to include stories about kamikaze pilots that Tome Torihama had not yet told the world. However, Hana no toki wa kanashimi no toki (Flower season, a sad season) contains very few details about Chiran's kamikaze pilots other than those published in other books.
The most interesting stories and photos in this book deal with Tome's personal life before and after World War II. Tome worked as a babysitter and maid prior to her marriage to Yoshitoshi Torihama and then as a peddler who walked between several small towns in southern Kagoshima Prefecture including Chiran during the early years of her marriage. In 1929 at the age of 27, Tome opened Tomiya Restaurant when she and her husband moved to Chiran. Tachiarai Army Flight School opened a branch school in Chiran in December 1941, and Tome became like a mother to many students who frequently visited her restaurant. When she had to stay in a hospital in the nearby town of Kaseda (now known as Minamisatsuma City) for several weeks due to complications after an appendix operation, pilots from Chiran not only sent her flowers and get-well letters but also often flew their planes low over the hospital as a gesture to show they wanted her to recover soon.
After the end of the war, Tome Torihama built a small monument out of sticks in remembrance of the kamikaze pilots who sortied from Chiran. In the beginning Tome walked to the former airfield where the monument was located about once a week in order to pray for the departed pilots, and she steadily increased the frequency until she went every other day. She continually campaigned to town officials, local businessmen, and townspeople for the erection of a Kannon (Buddhist goddess of mercy) statue in remembrance of the kamikaze pilots who died, and this dream finally was realized in 1955. Tome also performed tax collection work after war's end, and the book contains an interesting 1963 photo of Tome and 36 men who received a certificate of commendation from the Director of the Regional Taxation Bureau. The latter part of the book deals with Tome's move into a retirement home.
Although this book covers many episodes from Tome Torihama's life, the author does not effectively connect events and provide sufficient personal details to transform them into a compelling narrative. Other books with stories about Tome Torihama more successfully present her close personal relationship with many kamikaze pilots. These books include Hotaru kaeru (The firefly returns) by Akabane and Ishii and Sora no kanata ni (To distant skies) by Asahi Shimbun Seibu Honsha.
Hana no toki wa kanashimi no toki: Chiran tokkou obasan Torihama Tome monogatari (Flower season, a sad season: Story of Tome Torihama, aunt of Chiran's kamikaze pilots)
by Masako Aihoshi
Takisyobou, 1992, 210 pagesTome Torihama operated a small restaurant near Chiran Air Base in southern Kagoshima Prefecture, and many pilots from the base frequented her restaurant. She became like a second mother to many young pilots, and after the war she frequently told stories about kamikaze pilots she had met. Hana no toki wa kanashimi no toki (Flower season, a sad season) tells the story of Tome Torihama's life in 15 chapters. Chapters 6 to 8, which cover the spring of 1945, mention several kamikaze pilots who sortied from Chiran. However, lack of details about individual pilots greatly lessens the emotional impact of these stories. The other chapters contain some interesting tidbits about Tome's life before and after World War II, but most of these stories also lack depth.
The principal source for this book comes from interviews of Tome Torihama during the last three years of her life between 1989 and 1992, when she was living at a retirement home. The author Masako Aihoshi interviewed several other people, including Reiko Akabane (maiden name of Torihama), Tome's younger daughter who met many kamikaze pilots, and Yoshikiyo Torihama, Tome's grandson who took over from Tome the operation of Tomiya Ryokan in Chiran. The extensive quotations from these interviews, most in difficult-to-read Kagoshima dialect, tend to interrupt rather than enhance the flow of the book's narrative. Aihoshi states in the first chapter that in this book she wanted to include stories about kamikaze pilots that Tome Torihama had not yet told the world. However, Hana no toki wa kanashimi no toki (Flower season, a sad season) contains very few details about Chiran's kamikaze pilots other than those published in other books.
The most interesting stories and photos in this book deal with Tome's personal life before and after World War II. Tome worked as a babysitter and maid prior to her marriage to Yoshitoshi Torihama and then as a peddler who walked between several small towns in southern Kagoshima Prefecture including Chiran during the early years of her marriage. In 1929 at the age of 27, Tome opened Tomiya Restaurant when she and her husband moved to Chiran. Tachiarai Army Flight School opened a branch school in Chiran in December 1941, and Tome became like a mother to many students who frequently visited her restaurant. When she had to stay in a hospital in the nearby town of Kaseda (now known as Minamisatsuma City) for several weeks due to complications after an appendix operation, pilots from Chiran not only sent her flowers and get-well letters but also often flew their planes low over the hospital as a gesture to show they wanted her to recover soon.
After the end of the war, Tome Torihama built a small monument out of sticks in remembrance of the kamikaze pilots who sortied from Chiran. In the beginning Tome walked to the former airfield where the monument was located about once a week in order to pray for the departed pilots, and she steadily increased the frequency until she went every other day. She continually campaigned to town officials, local businessmen, and townspeople for the erection of a Kannon (Buddhist goddess of mercy) statue in remembrance of the kamikaze pilots who died, and this dream finally was realized in 1955. Tome also performed tax collection work after war's end, and the book contains an interesting 1963 photo of Tome and 36 men who received a certificate of commendation from the Director of the Regional Taxation Bureau. The latter part of the book deals with Tome's move into a retirement home.
Although this book covers many episodes from Tome Torihama's life, the author does not effectively connect events and provide sufficient personal details to transform them into a compelling narrative. Other books with stories about Tome Torihama more successfully present her close personal relationship with many kamikaze pilots. These books include Hotaru kaeru (The firefly returns) by Akabane and Ishii and Sora no kanata ni (To distant skies) by Asahi
Edited by kinwashi 08 Jul `13, 8:22PM -
Edited by kinwashi 08 Jul `13, 8:21PM -
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Edited by kinwashi 08 Jul `13, 8:12PM
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Why there is a mountain, behind the Kamikaze planes. Always.
the answer...
Stayed tune for more Kamikaze.
Edited by kinwashi 09 Jul `13, 9:00PM -
Edited by kinwashi 09 Jul `13, 9:12PM
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Today cafeteria Tomiya,
became a museum, collections of those Kamekazi.
only historical belonging.
No more a cafeteria.
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More will be coming after all uploaded are ready.
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Young punk 32 years old malay taxi driver earned 7000 dollars a month, just only three months on the road..
He told we need to learn from him,
we old birds.
where he go where we go...
knn only Medan he went.
Like this kind of destination, can he do as good as me.
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The picture below,
on the right, the red letter cylinder letter box,
according to the staff. Most of the Kamikaze young pilots,
send their letters to their love ones, into this letter box.
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Cafeteria Tomiya and Chiran Peace Museum are not in the same area.
Now we cross over there and see more info of Kamikaze pilots.
Edited by kinwashi 05 Nov `12, 9:53PM -
English version for those who don't understand Japanese.
Here.
Click.
Edited by kinwashi 05 Nov `12, 9:56PM -
Edited by kinwashi 05 Nov `12, 10:01PM
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Young pilots, will be station here a night,
before waiting to be called for their mission.
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source
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Chiran (知覧町) Kagoshima Prefecture Japan
Tom Burchill 1999Location
Located on Kyushu Island in Kagoshima Prefecture.Mount Kaimondake
Kaimondake is significant in Kamikaze history as the pilots circled this mountain as a final farewell to Japan as they headed for Okinawa. -
Why there is a mountain, behind the Kamikaze planes. Always.
the answer...
Stayed tune for more Kamikaze.
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nOw this is what i know, i saw,
when heading my convoy at the highway.
took this pictures along the way.
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nOw this is what i know, i saw,
when heading my convoy at the highway.
took this pictures along the way.
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THE MOVIE.
VIDEO.
The Movie "Hotaru" Kamikaze Pilots from Chiran 知覧特攻平和会館
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The Last Letter of 18 year old Kamikaze, Human Torpedo Kaiten
In Japanese.
Edited by kinwashi 11 Jul `13, 7:50PM -
Edited by kinwashi 11 Jul `13, 8:01PM
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If this thread is not running till today.
How you know ?
Kamikaze Song.
For Kamikaze.
"D�ki-no-Sakura"Kamikaze song
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If you happen to be at Jurong West street 52 hawker centre and market during saturday and sunday, than you know what i am talking about, surrounded by so many from this kind of trade , with one banner and distributing those leaflets... new launching... new launching. How hard now after the action taken, everywhere.
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Land prices in Japan's big cities rise for the first time in six yearsReuters -- Mar 18
Land prices in Japan's largest cities rose for the first time in six years in 2013 while declines slowed in the rest of the country, data showed on Tuesday, as Prime Minister Shinzo Abe's loose-money policies spurred asset purchases.Commercial land prices in Tokyo, Osaka and Nagoya rose 1.6 percent on average, reversing a 2012 fall of 0.5 percent, while residential land was up 0.5 percent, compared with the previous year's 0.6 percent decline, according to a survey released by the Ministry of Land, Infrastructure, Transport and Tourism.In other cities, prices declined for a 22nd year, highlighting the stark divide between the biggest urban centres and smaller ones. Nationwide land prices, excluding the top three cities, fell 1.7 percent last year, compared with a 2.8 percent decline in 2012.
Abe's government spending and the Bank of Japan's flood of cash into financial markets, aimed at ended 15 years of deflation, have weakened the yen and spurred a surge in corporate profits and stock prices.
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Have you wondered why there are electric fans in Japanese tea fields?www.myjapanesegreentea.com/electric-fans-in-tea-fields - Cached
Why are there Electric Fans in Tea Fields?
If you look at a Japanese tea field, you’ll often see what looks like tall posts with small fans on top.Have you wondered what they are for?
The first thing that comes to mind is that maybe they are used for cooling. However, it’s the opposite. The fans are there to raise the temperature!
Frost Prevention Fans
This device is called bousou fan (防霜ファン). As it’s name implies, this device is used to avoid frost damage in crops.
In tea fields, the idea is to protect the leaves of young shoots born in the spring. These are the highest quality tea leaves (shincha), so any damage at this point costs a lot of money.
The frost prevention fans are usually placed 3 to 5 meters (about 10 to 16 feet) high, use electric power and are slanted towards the ground. Another cool feature is that they have a thermal sensor, so they save energy by turning on only when needed.
Alright, so how does the frost protection fan work?
The science behind frost prevention fans in tea fields
Through the effect of radiative cooling, heat is radiated into space from the ground on cloudless nights. Sometimes it gets cold enough as to form ice on top of objects.
Have you noticed that frost forms in your lawn even when the air temperature is above the freezing point? This happens because the temperature of the ground is actually colder than the air temperature that we measure.
Cold air is denser than hot air, so it stays on the ground while hot air rises. In fact, air at 6 meters (19.6 feet) can be 4 to 6 degrees Celsius hotter than the temperature at ground level.
That’s where the frost prevention fan comes into play. It pushes the upper layers of hot air into the ground so that frost can’t form and damage the tea leaves.
To cover a bigger area, all you need is more fans.
As a bonus, I’m including a short a video where you can see the frost prevention fans:
video by Kinwashi.
Edited by kinwashi 02 Jul `13, 8:04PM -
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The above picture taken from Sakurajima. Stalls managed by unmanned, without any human soul do you believe it. How can that be. Many Stalls with fresh fruits vegetables you named it they got there. Just take the product and self service pay your money into the cash box provided. This kind of concepts only work in Japan.
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Delicacy of Tanegashima similar to abalone
flavor of miso enclosing the sweet and crunchy body" Nagarame shellfish single fellow abalone ". Formal name but "Abalone", it has been popular for a long time called "Nagarame" in Tanegashima. Its origin is said that while you stuck in a rocky place "Nagarame" to escape, even from a look how to escape quickly as "flow".
The most well-known "Nagarame", how to eat the "miso". Turn off the body which was removed from the shell, is placed on top of the shell along with the liver. It is a cuisine that burn the paint with miso seasoned soy sauce and added, mirin there. You are crunchy, but a soft texture, the sweetness of the body to feel that gradually, fragrant taste of miso twines around browned sticks. It is also exceptional, as well taste of the liver that will melt in your mouth. As well as the appearance, taste is similar to abalone, but only sweeter than abalone, and soft. The miso other than, grilled, boiled soy sauce, and tempura is delicious. I can eat also "sashimi of Nagarame" made with fresh "Nagarame" in the May-August the fishing has been lifted.
"Nagarame" not just because I had been caught in abundance before, but the amount to be caught in recent years has decreased, it has become a high-quality food to eat on special occasions also on the island. Further, the island outside of almost uncirculated. It's a delicacy that can not be tasted only in Tanegashima.
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Mr. Yasuhiro Imoto"So he has engaged in the fish shop, I also liked the fish since I was little. It's started, I would prefer to shop to eat willingly seafood delicious Tanegashima, I'm a shop this. Well right of bidding I went to the auction so there, I'm cooking with seafood, which has been purchased directly ".
In 1989 of open and "Ajisho Imoto". I was asked to talk to the shopkeeper, Mr. Yasuhiro Imoto.
May to August is the catch season, seasonal "Nagarame". In this place, it is possible to eat in a variety of dishes.
There "miso, sashimi, grilled, boiled soy sauce, tempura, fried miso, miso, and salted, are a variety of how to eat, none of it is delicious. Through the stored frozen" Nagarame ", miso, He is trying to be eaten all year round grilled, boiled, such as soy sauce, but fresh and still is. delicious, sashimi I thing the only time of the season. "
Alive only to contract "Nagarame"I will show still running the "Nagarame", had you cook each.
Design such as the ring is on the surface of the "shell, but I increase one (1 cycle of low tide and high tide) Ichishio. Age so it is not seen. To seven years and six years life I hear.First, wash thoroughly with a scrubbing brush, a living "Nagarame"
I wash well with scrubbing brushTurn off the adductor muscle to put a spoon in between the body and the shell and take out the body.
I put a spoon between the shell and body
Wash down the liver while exposed to running water and boiledAnd, I will continue to finish each dish. "
â—� Miso-Yaki
was placed in the shell and cut into moderate thickness, the "body, apply the miso.
To paint the miso is placed in the shell along with the liver by cutting onlyBasically, I paint the miso sweet colors in barley miso, added sugar and mirin is thin, but If you like spicy taste, it is also be applied with miso of strictness color is dark. In the oven, and bake about 3 minutes at 220 degrees. It is important that it is not impervious to fire full body does not become hard.
Completion and baked in the ovenIt uses a steam function of the oven, the body will be fuller. "
â—� sashimi
and "Turn off after putting the break as easy to eat, and served on a plate. liver boiled lightly also served together".â—� grilled
"is placed in the shell what was cut, just bake and shake the salt grilled (laugh)."â—� boiled soy sauce
boiled "soy sauce, on the surface of the body, put a break in the fawn-like, you boiled in broth which I made ​​with water, soy sauce, sugar. we will cook it on its top only taste as permeate. boiled too much It is about 1 minute. juice boiled down to, you want or even use it to cook the liver is so hard and too ".� tempura
"with the salt lightly cut, and fried with a batter tempura. I'll fry also liver. should be fried in a short time tempura, fire so as not to pass."Any cooking, the texture of the body was of crunchy "Nagarame" is unique. You feel then, sweetness and softness of the body is, enjoy something different dishes each.
"" Nagarame "is similar to abalone, but it is. Not the larger abalone, but in softer than abalone, is a delicious variety of how to eat is made. Crunchy but it is good. The locals as" sauce salted called "also'm good. It is a thing that you want the salt a little better, body and, fermented by being Watamoi. It will taste rich in cheese like. miso from it, it can be stored for a long time. After air it boiled only, you made ​​it soaking in the miso. "Imoto, who go out to bid. Where good "Nagarame" is, I wonder can tell?
Things such as small shellfish no other stick to the "shell is good. Good kind of shellfish and stuck together, nutrients and. Seems to be taken again. Seen is thicker thing with the thickness" Nagarame you have been living in the sea in the south from the southern part of Kyushu,'s the "." Nagarame "is caught Miyazaki, Makurazaki, even Yamakawa per, but only seems thin everywhere. only a wall thickness of Tanegashima is" Nagarame " in quality'm good. so, "Nagarame" does not seem to eat only in Tanegashima. Perhaps there is also the influence of the Kuroshio. Tanegashima quality of "Nagarame" is good for, such as mackerel fish other, it because it is delicious quality of the body is good. however, algae which is the bait of "Nagarame" will not grow well, last year, the size is as small as (2011 and 2012) two years ago, much "Good Nagarame" was not caught. seen a long time ago. sounds good to thick, I had caught a lot of (2013) this year, it has become the high-quality food now. childhood is I also did not go to Catching the sea, but I remember movement escaping to slip at that time, from was Subayaka~tsu. When I was small, boiled soy sauce I had lined up a lot on the table. "Please let me hear the story of "Nagarame" carefully from Imoto's, I had to show the making of cooking slowly and carefully, but it seems to be also the temperament of Tanegashima.
People "Tanegashima is, I come out feeling you still have no competitive spirit so much, people are good and people (laughs) of. Surfers such without any means like from all over the country it is kind, but alone stranger comes, The'm not put.'m good-natured everyone the same (laughs) and. climate I said, "Did you eat?" or "? house".And richness of nature, the warmth of the people, has created a taste of Tanegashima to remember ....
Rinse well with scrubbing brush, turn off the adductor muscle to put a spoon in between the body and the shell and remove the body. Remove the part of the mouth, and cut into appropriate thickness
In barley miso, added sugar and mirin, miso to paint the body which I cut and sweet miso are lighter in color. Spicy taste is also available miso of strictness to a favorite for those who
Use the oven, and bake about 3 minutes at 220 degrees. By using a steam function, to plump themselves.Impervious to fire completely out of the way to avoid hard
seafood of Tanegashima shopkeeper purchased at auctioncuisine using seafood of him morning of Tanegashima coastal waters shopkeeper, Imoto Mr. Yasuhiro purchased each morning in the auction, the store is aimed at local production for local consumption. I can eat a strong taste delicate, up to the culinary creations from a simple dish of sashimi other material of Tanegashima has. In addition to the sashimi and miso grilled classic, grilled, boiled soy sauce, it provides tempura, such as salted various "Nagarame" cuisine.
1,000 yen ~ "Eye tempura while" one (market value)
Ajisho Imoto
Address Nishinoomote Nishimachi 189-1 Phone 0997-22-1218 Business 11:30 to 14:00 / 17:00 to 10:00 p.m. Vacation Indefinite Seat 90 seats Card Yes Parking Yes URL http://aji-inomoto.jp/ -
Over here there is one kind of
PAIN.... what pain MELON PAIN.
hear this before? from KAGOSHIMA
where this picture is taken.
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Over there you can see this, what are this all about?
