How about spending the night in Fukuoka at one of those Yatais (street stalls)?
The major yatais of Fukuoka are located along Watanabe-dori avenue in Tenjin, Showa-dori avenue and the Naka River in the Nakasu area, in Reisen Park near Kushida Shrine and around Fukuoka City Central Fish Market in the Nagahama area.
After 6 o’clock in the evening, street stalls with colorful entrance curtains will be set up on the streets and bustle with people on their way back from work.
Fukuoka is renowned for the great variety of street stalls.
To say nothing of those specialties of Hakata such as Hakata ramen and one-bite dumplings, you can also enjoy yaki-ramen (grilled ramen noodles), fried egg with mentaiko (cod roe) and other dishes which you can find only at street stalls.
There are also very unique street stalls which offer French and other western style cuisines, tempura and Okinawan dishes. The quality of the dishes is no less authentic than that of refined restaurants. Find your favorite stall and indulge yourself with delicious dishes and enjoy the night in Fukuoka!
Kinwashi Tour Japan Thread
-
-
Should not be a probelm with the answer now on this picture below.
What are all the fans for on green tea fields. In all part of Japan.
So travel as you learn.
-
Ah Kong said Blue colour ground sheet, today no change still Blue one.
This is the tradition.
-
-
-
so where to see?
here is some good lobang.
over here.
source.
http://www.jnto.go.jp/eng/indepth/exotic/JapanesQue/1402/yoshino.html
The ultimate "Hanami" (cherry blossom viewing) travel guide to Nara's Yoshino areaEnjoying Japan's finest cherry blossom site featuring 30,000 cherry trees covering the mountainside2014.01.
With around 30,000 cherry trees decorating the mountain range, Nara Prefecture's Mt. Yoshino is proudly regarded as "Japan's best cherry blossom site." The appearance of the cherry blossoms of these "sacred trees" continuously planted over 1,300 years across the mountainside dotted with World Heritage Listed temples and shrines, takes on an almost otherworldly beauty. While walking around this mountainside cherry blossom park of Mt. Yoshino, we introduce you to Hanakueshiki Festival, which is its main ceremonial event of spring, as well as the World Heritage Listed temples and shrines located here.
Among the delicate beauty of the cherry blossoms
(c)EISUKE YAMAMOTOI am currently standing in the middle of the cherry blossoms in full bloom. It's a mysterious world bathed in pale pink light. The light of the sun shines sparkling onto the earth through the translucent cherry blossom petals. On the branches of the trees, there are many birds fluttering about. Flower petals are being scattered in the spring wind forming a shower of falling cherry blossom petals.
(c)EISUKE YAMAMOTOThis is Mt. Yoshino in the center of Nara Prefecture. Here, the unique Japanese mountain religion of Shugendo originated as a fusion of sacred mountain worship, Buddhism and Taoism. It is one of the sites that make up the World Heritage "Sacred Sites and Pilgrimage Routes in the Kii Mountain Range" which includes all the famous temples and shrines here, and in spring takes on the endearing image of 30,000 white mountain cherry trees in full bloom. The region is divided into four areas, starting from the foot of the mountain in order they are Shimosenbon, Nakasenbon, Kamisenbon and Okusenbon. The flowers begin blooming from the bottom of the mountain and continue to bloom in turn up the mountain over a period of one month until the whole area is in full bloom.
Typically from April 10th to 12th every year beneath the cherry blossoms the Hanakueshiki Festival is held, where flowers are offered to the main object of worship Zao-gongen at the World Heritage Listed Shugendo head temple of Kimpusen-ji Temple in the center of Mt. Yoshino. On the 11th which is when the parade is held, having learned the phrase "Flower viewing at Yoshino is best in the morning", I arrived at Yoshino Station on the Kintetsu line at 8am. In the chilly air of the morning, I walked the 3 minutes to the ropeway station and ascended to Yoshinoyama Station at the top of the mountain. Upon leaving the station, I am greeted by the cherry blossoms in full bloom.
With the crowds yet to arrive, as I climb the approach to the temple lined with restaurants and souvenir shops, before long the "Kane no Torii" gate comes into view, which serves as the entrance to the holy grounds. Passing under the gate, I am finally at the entrance to Kimpusen-ji Temple. This is the area known as Nakasenbon. Deciding to thoroughly observe the Hanakueshiki parade when it arrives at its end here at this temple later, I first aim to climb further up to Chikurin-in Temple in the Kamisenbon area where the parade begins.
Not far from Kimpusen-ji Temple is Yoshimizu-jinja Shrine, which is also World Heritage Listed. In the 14th century, Emperor Go-Daigo fled here from Kyoto during a period of political conflict, and temporarily established this as his residence, where you can sense the undertone of the Emperor's tragedy to this day.
The view of Mt. Yoshino from Yoshimizu-jinja Shrine here is absolutely stunning. Known as Hitomesenbon, it is a perfect viewpoint where you can take a thousand cherry blossoms in full bloom into your field of vision at once.
After Yoshimizu-jinja Shrine, I head for Chikurin-in Temple. Straying from the temple approach, the path becomes quite rugged, but the cherry blossoms in full bloom lift my spirits. Arriving at the temple gate to Chikurin-in Temple, there are many Shugendo pilgrims in mountain priest robes gathered here. This Chikurin-in Temple is famous within Yoshino for opening its priests' quarters for guests to stay in. Apparently to stay here during the flower viewing period, it is necessary to book several months in advance. It also features a fantastic garden called Gumpoen which was sculpted by the master of the tea ceremony, Sennorikyuu, and while walking around the beautiful pond inside you can enjoy admiring the famous weeping cherry trees.
-
Kagoshima.
source.
http://www.japan-guide.com/e/e4605.html
Cherry Blossom Forecast 2014 Below is a list of Kagoshima's most popular spots for cherry blossom viewing (hanami), including the typical timing for best viewing in the average year and japan-guide.com ratings. See also our nationwide list of famous cherry blossom spots.
Yoshino Park Early April 
25 minutes by bus from Kagoshima Chuo Station
Admission: FreeYoshino Park is a large city park in northern Kagoshima City. There are over 800 cherry trees throughout the park, most of which are in a grove at the southern corner of the park providing the ideal spot to hold cherry blossom viewing parties. 
Senganen Garden Late January to early April 
30 minutes by bus from Kagoshima Chuo Station
1000 yen, 8:30 to 17:30Most of the cherry trees at Senganen, a beautiful landscape garden north of the city center, are of the early blooming kanhizakura variety which has dark pink blossoms that open as early as late January. But there are also several somei yoshino trees that usually are in bloom in early April. 
Kotsukigawa Riverside Early April A short walk from Kagoshima Chuo Station
No admission feeJust a short walk from Kagoshima Chuo Station, there are 500 cherry trees planted along the banks of the Kotsukigawa River. Space for picnics is available in small park areas. 
Hirakawa Zoo Early April 20 minute walk from JR Goino Station
200 yen, 9:00 to 17:00 (entry until 16:30)Hirakawa Zoo is a large zoo and amusement park located south of the city center. There are about 1000 cherry trees found here, most of them planted around a large lawn at the center of the zoo. 
Sakurajima Dinosaur Park Early April A short walk from Sakurajima Ferry Terminal
Admission: FreeSakurajima Dinosaur Park is located near the ferry terminal on Sakurajima, the volcanic peninsula in Kagoshima Bay. The park is geared toward children and has a number of fiberglass dinosaur play structures among several hundred cherry trees. -
-
Cherry blossom festival kicks off in WashingtonNHK -- Mar 24
The annual Cherry Blossom Festival has begun in Washington to celebrate the arrival of spring and friendship between Japan and the United States.In 1912, the mayor of Tokyo donated the trees as a token of friendship. Now cherry trees line the Potomac River and many places in the US capital.About 2,000 people gathered for the opening ceremony in a downtown area of the capital on Saturday.
Japan's Ambassador to the US Kenichiro Sasae told the crowd that he wants many people to enjoy beautiful cherry blossoms and Japanese culture.
Washington's Mayor Vincent C. Gray said the cherry trees are a gift from Japan, the great friend of the US.
-
-
Natto is a Japanese original and traditional food.
Natto is a fermented food made of soybeans and is rich in vegetable protein.
It is usually eaten with rice. Natto has a certain characteristic flavor, therefore some people do not like it.
Also natto has sticky paste on its surface, and once it is stirred, the sticky paste increases its volume and becomes more sticky.
When you get natto with spoon or chopstick, you will find that the paste pulls a part of as if a spider web. This is another case why some do not like natto. -
Speed eating of 'natto' fermented soy beansNHK -- Mar 23
A city in Ibaraki Prefecture has held an event to promote a local specialty made from soy beans that is popular among the Japanese people.More than 130 people took part in the speed eating competition sponsored by the tourist association of Mito City on Saturday.Men had to finish "natto" served with 400 grams of cooked rice. Women had to eat "natto" and 300 grams of rice. The fastest woman took only one minute or so to finish the bowl.
-
Next to Fukuoka.
Fishes.
-
Yatai
Make the rounds of the yatai, nighttime food stalls found in Fukuoka City
-
Bake whole, to eat whole
damselfish which tells the coming of summer in HakataBake. To brown the whole carefully. Gabriele remains are invited to smell ... and browning.
" Abuttekamo is "a small fish of about 10cm in length so called only Hakata, the full name" damselfish ". the name stuck and that the eye is similar to a sparrow, because it is in the form of a sea bream
Inhabiting widely in Japanese waters, it is not a fish that is eaten anywhere for only a small and small bones that often. In other Hakata, and part of Shikoku Tsushima and seems to have eaten.
Wash well the raw fish, and lay with the salt as it is also built-in scales is to be taken, and you may be asked to whole Burn firmly. The taste which worked even taste ... salt texture of soft body that fat scales and burnt to a crisp topped, aroma and unique, fish sake of just that. Bitterness of cotton also dying thirsty. Shochu drink while the galling part of the head that worked of the most delicious salt. For anglers fishing the surf, and is hated as "bait fish up", but it's a delicious fish actually eat.
End of the summer since I cherry blossoms as they fall, "Abuttekamo" is arranged in the list of goods of restaurant and fish shop. When the season of early summer that was before the spawning season is the most delicious. The origin of the name, and "Because bite roasted" and "taste of duck is because If you eat roasted" and, There are various theories, but is not clear.
-
Kazuki's wingsFresh fish, which is sent directly from Nagahama market is row arranged like a fish shop If you go into the open in the door. There is Yakiba that uses a charcoal fire next to it, but things like smoked something has been suspended a number on the upper.
"Every day, since desert fish mass, bone a lot of you do not put out a dish comes out. Leaving dried on a charcoal fire by doing this it can be smoked a good feeling, it is the basis of the delicious soup The I. It uses the menu called "Chanpon of seafood" it. fish dishes using so as not to waste. fish shop in the center, of which always thinking and kana can not be interesting and new things something I ".
I sprinkled the salt makeup fin to prevent scorchingIt is hard to eat bone is hard and is not familiar with "Abuttekamo". From the thought of "I want you to eat delicious fish" of all staff, including the owner, Kazuki's wings, in addition to the usual grilled, how to eat it fried and dried overnight has also been added to the menu.
Because I just write this! Abuttekamo "Speaking of" Hakata to "menu, and What?" What "Abuttekamo I often asked. Eaten to scale a fish called" damselfish grilled (laughs) of. usually etc. "to the description only a little, but those who do not know is as if I have you order it with a courage, I'm delicious, but because it is hard to eat a little, also fried and dried overnight I tried to think. "
I hit a skewerâ—� Grilled most basic
You have the salt and Ba~tsu but once, when I purchase "., And order the washing Once inside, and burn with the salt lightly again. Salt I am using salt" and "Genkai Itoshima . Bake slowly and carefully in a charcoal fire, but the scale of the surface will also be crisp in the fat out of the "Abuttekamo" own ".
To befall the whole uniformly, sprinkle from a high place quite saltâ—� The dried overnight
To open it to take a "cotton, after dipped in the liquid seasoning, and then dried overnight. Because it seasoned in seasoning liquid, only burn slowly and carefully in the charcoal fire afterward. Moisture of bone by air once open Since exit, I made easy to eat spine to become crisp and bake. "
I go slowly and carefully baked in charcoal fire. Sometimes the flame rises of fat "Abuttekamo" fell on the coalâ—� fried
You fried with a tempura flour in down to "three pieces. It 's easy to eat because fry until crisp part of the spine. Portion of the half-length, scales as well as become crispy, batter dipped only towards the body Te, it is not marked with scales ".
State in which burned dried overnightDried overnight, easy to eat the bone taste is imbued with the whole. The skin and bones of Paris, only fluffy delicious fried. Both easy to eat bone without being worried about, and I can enjoy the full taste got the fat of "Abuttekamo".However, if you want to feel the unique taste with "Abuttekamo" things that, it is not match for grilled.
"Fish fat and taste I falls to about tinker. If fresh fish, and I tell you a recipe that way, no-hand-most eat the most delicious. Sashimi with salt. It is prime example Just, I think grilled to eat whole and baked whole of "Abuttekamo" also, and it is just that. It is a recipe of the best (laughs). " Your home is a fishmonger, feather's that had eaten well the fish from a young age.
When the (laughs). Fighting spirit is on It was said in the feeling, such like "Eat from the" head from. Father was eating well and was only fish always in the "dining table. Also" Abuttekamo "is We eat together with the staff still of course (laughs)., It goes well with whiskey and water eyes dark. shochu as far as it will suck the middle bone. "
Bone remaining after you have judged no waste. To the instant bouillon with smoked charcoal fieldIn addition, when you want to try all the flavors of the menu of three types of "Abuttekamo", selfish order that should be one by one animal's possible all kinds.
"Selfish order to want to eat of this would be welcome. And. Because I want you to eat happily delicious fish, I want you doing it to rest in peace the fish to eat without leaving if possible."A strong word from the wing's last.
"Please eaten a lot of fish!".
Once immediately, it should be the salt with plenty in stock. Bake washed with water until you enter the order, and then the salt lightly again. Salt "salt of Genkai" Itoshima
I'll slowly and carefully grilled over charcoal. Scales of the surface also becomes crisp fat out of the Abuttekamo himself bleeding, and I heard that the burning brown To
Also head body and scales also I get all medium-bone other than grilled normal. Fried chicken how to eat here only to those baked in the dried overnight Abuttekamo
Fish restaurant to be able to taste the seafood of the seasonOn the inner side of the counter, seafood fresh seasonal to be sent directly from Nagahama market in a row. And "I want you to eat delicious fish of the season", lining up on the menu is recommended seafood of the day and vegetables of the monthly's center. In addition, the "selfish and order and" want to eat of this "warm welcome" and. It is possible that "Abuttekamo" be added to the grilled, and you may be asked to be a deep-fried and dried overnight.
680 yen "Genkai Abuttekamo Salt-grilled" three dogs. I can enjoy is only topped the fat
Yakuin good surf shop technology
Address Chuo-ku, Fukuoka Yakuin 3-7-1 Phone 092-523-1068 Business 18:00 (Sunday 17:00) ~ OS24: 30 Vacation Indefinite Seat 50 seats Card Yes Parking None URL http://www.isogiyoshi.com/ 
-
Mr. Fukunaga Ichi-kiBicycle shop had Yanagibashi called "kitchen Hakata" in (Yanagibashi) Union market nearby, your home-owner of Mr. Fukunaga Ichi-ki.
"Every day the fish had lined up on the table. It was hard to eat around the small bone at the most" Abuttekamo ", but the father I was eating crunchy from the head."
Fukunaga's market that was also a playground when I was a child, you open the shop in 1991 to Kiyokawa it is close to the Union market Yanagibashi familiar.Sometimes the market is that the immediate vicinity, cuisine made ​​with fresh vegetables and seafood are lined on the menu. It is one article that freshness is important also "Abuttekamo".
It was aged in freezer "Abuttekamo"Is fast legs anyway ". It is fish freshness is such life like I'll eat cotton baked whole. The house, you have frozen in the salt wash as soon as you purchase. Then said to be so in the freezer aging I proceed to "
To go baked Carefully use on a charcoal fire
Had been frozen "Abuttekamo" is burned slowly and carefully in order charcoal fire enters.
Scales Remove fish "usually, but not delicious and there is no scales" Abuttekamo. "The scales too'm have to have burnt well. Because it is useless if I burn, it burned To gradually over charcoal will continue. machine burning electric is regrettable when do have to see how restless (laughs) is. charcoal to high Nde based on charcoal fire, but more of a charcoal fire is I burnt delicious. Although you burn over the course of about 10-15 minutes , the fat comes out and Juwa~tsu gradually. steam comes out from the hole and at the eye will come burnt. scales fragrant (laughs) and. only I feel "built-'ll also cooked" and I is delicious to eat together. It is recommended to nibble from the head if small-sized. I do not do it well and not to bite. "
It looks more delicious and add the green leavesJust from the name, cooking is difficult to imagine "Abuttekamo". there also be described in people who have never Fukunaga's also tasted yet.
A fish called "" damselfish, is a fish that can not only eat in Fukuoka. It is the fish that is hard to eat, but the taste of the sea and I mean deep delicacy. And so "please's troublesome, if it's not'm your hate, it is recommended. Recently, I just fish fillets that you put out in the dining options and easy to eat, but it is what I want you to eat all means if came to Hakata. taste comes out enough to chew if turtle. ossicles also because is out of taste (laughs) " .Scales of Paris and only topped the fat, taste which worked the salt goes well with soju. Seasoning salt just to shake as soon as I lay in stock. Eat whole Burn the whole it. "Abuttekamo" is a very exciting cuisine.
(Laughs). Originally I would not had baked fishermen plunged into a bonfire I might not be said to be "cooking. Still, and but. It has also bake in drums on the market Yanagibashi, 'm simple is best. things primitive that dig in daring to bake with salt. thing to make it not apply the hand so much, but the timing of the season It is delicious after all. ""This is the tavern out. (Laughs) You've just put what I want to eat," Mr. Fukunaga said. "Abuttekamo" is also a precious taste Fukunaga Mr. represent like, Hakata.
"I am so hobby is diving, and you enjoy damselfish in the sea of Okinawa per, but I'd like not to eat over there. Taste of Hakata" Abuttekamo. "The cuisine of extraordinary For those travelers I think it is, originally, supposed to taste everyday for those of Hakata during the summer months. I were always so when I was small. however, I might be a taste of the extraordinary in Hakata now. " .If Hakata-kko, you'll have to keep eating once rode the fat to "Abuttekamo". And, by all means anyone who likes shochu.
Freshness is so important, it should be frozen by the salt wash as soon as you purchase. It 's aging and proceed to a good condition in the freezer
Bake over about 10-15 minutes slowly and carefully over charcoal. It is a point while advice is to not burnt, scales is burn fragrant
It is good to nibble from the head if small-sized. The thing of it and can be among the taste, small bones also feel the taste of deep sea Kamebakamuhodo, delicacy
Tavern that use ingredients Yanagibashi Union marketStore the loud voice of the staff and owner-Fukunaga Ichi-ki who say, "cheerful!'s Best" and echoes the success always. Menu using "prime match of sashimi" and (¥ 2,950 - 2 servings), fresh vegetables and seafood is abundant met with neighborhood kitchen-Yanagibashi Union market of Hakata. It is a tavern that other, eaten ¥ 1,050 for one person pot that has meat and cooking (from 2 servings). Taste of summer baked slowly and carefully in a charcoal fire "Abuttekamo".
"Abuttekamo" browning that with fragrant scales even one animal ¥ 500 points
Yanagimachi Ikkoku-do
Address Chuo-ku, Fukuoka Kiyokawa 2-9-4 Phone 092-522-8177 Business 18:00 - 3:00 Vacation Indefinite Seat 42 seats Card Yes Parking Yes URL http://ikkoku-dou.com -
Mr. Kazuhiro Nishikawa"I think we had to do all alone, the audience is neglect, and Omakase course only.'s Shop insanely bad service menu (laughs)."
It's owner Kazuhiro Nishikawa who laugh to say so, but passion for cooking fish is not odd. In spite of some of the near Fukuhama fishing port, in a location that is hard to go from the center, visitors seeking the taste die out. Of course, fishing port's that close it also means that you can eat more fresh fish.
Is the salt of a lot "Abuttekamo"In the summer, one article that it is in course meal often is, was "Abuttekamo".
"The issue about one animal to one person in the course, but I only bake sure you have salt (laughs)."
The burned and are arranged in the networkThe "Just bake with the salt" in a nutshell. However, deep story is hidden in the back.
You have the salt as soon as you purchase ", but the salt is not effective if you do not 's (salt plentiful) Betashio. Salts I would lose fat because there are many, less. Fresh" Abuttekamo " Nara You have aged for about six hours while the salt. in order to know the freshness of the material, I do not know If you do not want to see, touch is the time to lay. to infiltrate the salt, and shake plenty of salt, penetration is that put out something like lye in the power of pressure. salt is the best salt that I got in the ocean where the fish lived. It is easy to be familiar with the most. "
Flip over while looking at the state occasionallyHad been aged by the salt "Abuttekamo" is burned it after washing with water.
I sometimes wash with what you turn on the liquor a little in the "water. Just bake in the oven afterward. Then or turned over on the way (laughs), its timing is not finely especially. Fish is good takes about 15-20 minutes it because will also delicious baked Badon'na Fu. for burning. himself is thin, but burn only on the surface to strengthen scales sticks, and that they must burn together also scales It takes time to burn in spite of the small fish. feeling ".
The baked clean "Abuttekamo"Unique fragrance drifts baked To brown from "Abuttekamo".
I think whether or no best to eat baked whole is "" Abuttekamo. "Smell is strong fish surf, but because I mean it 's taste as it is a" Abuttekamo. "It is by a strong of it all . It is said anything, but what the ancients thought, It 's recipe to be well best after all. it going by adding the various taste in material and I do not like. Because I want to taste to eat as it is. If there is evil, I think it is going to take or how it is, it's going to taste repeatedly without taking the evil I because it is funny. "
When you eat, remove the first edgeI had also taught how to eat Abuttekamo.
"Every fish I quite similar in the way of eating but. First, remove the body and small bone that is attached on top of the edge-spine. Eating only the upper part of the spine of the bottom, fins and then down Take, and eat only the lower part of the spine., and then put it in the mouth at the end eat porch, eat at the cotton, head so salty most. toward dark from where the thin taste It is that you make a decent living. "However, Nishikawa's not people who say loudly how to eat.
"I make it I like to eat, rather than really like, and Gabu~tsu by hand fish to eat. Chopsticks such like baked whole. Fisherman cuisine, rather than 's what you have small, such multi-course meals like. Cleanly everyone It looks like is going to eat, but I do not have or do you need to eat clean. I'll think yourself so that they can "Abuttekamo", and should I eat it as delicious. liquor with the depth it fits the dark taste, I also bite my head, and I drink shochu while sucking. drinking while God, When you have only chew cans, it can reach the place hard ".
That's the way of drinking, fat "Abuttekamo" Although likely to float shochu glass ...?
"I do not care, you're already drunk by the time its better to eat delicious. Head (laughs)."
It's not is determined delicious way to eat, to how to drink.Nishikawa say first and please call.
Fish that come up by the "day is different. Shops stocking fish-Priority. Menu I'll change the rain just fall also would often, of which are different. Relatives and dad because a fisherman, you may call etc." It starts from where you hear the Gen? "cuisine's determined is from it. So please tell me the taste by calling first. it be said I like" fish, but added, "I do not like this taste you Ikanke do I. With the person who came in a couple, husband When you are or were from Fukuoka Kanto, the wife, I'll you want or even the seasoned one person on each different. and I just want to eat delicious fish. from it, even at night and I'm going rest, (laughs) I am waiting. call I will open the store by changing the appointment if it said on the phone to be "Do not paddle Could you open Ken want to eat delicious fish"! ".
It lay about six hours with the salt of a lot as soon as you purchase. Bake in the wash. Salt that I got in the ocean that was a fish's likely most familiar.
Body's thin, small fish, and bake and spent 15-20 minutes. In order scales is set to be in Paris, we will burn the feeling that singe.
Eaten delicious and make a decent living toward dark body, edge, cotton, and head, from where a thin taste, but your husband to be a "nice to eat as you like."
I get a season of Hakata Bay in daring fisherman cuisineFish restaurant located just off Fukuhama fishing port. "Omakase course" menu only (market value). Cooking because it is assembled from fresh fish fried on the day, the first contact on the phone. It is eaten as a dish that decorate the course of the summer it's "Abuttekamo". A "sashimi of Garage" and "sashimi of sea eel" there are four types of cuisine also not to be able to taste quite only here.
Attach to one article of course cuisine "Abuttekamo". Random course menu of Komatsu's only round (market value)
Ryori Komatsu round
Address Chuo-ku, Fukuoka Fukuhama 1-7-18 Phone 092-724-0139 Business - Indefinite evening Vacation Indefinite Seat 15 seats Card Not possible Parking Yes -
Spring arrives in Japan with first cherry blossomsGlobal Post -- Mar 26
Spring officially arrived in Tokyo on Tuesday when Japan's weather agency announced the start of the cherry blossom season.Forecasters watching trees at the capital's central Yasukuni Shrine said the city's first blossoms had appeared there, marking the beginning of two weeks in which Tokyo's parks, temple grounds, schools and streets will explode in pinks and whites.Trees in Tokyo will be in full bloom in about a week's time, turning parks into huge picnic areas where friends, family and colleagues gather for sometimes raucous, alcohol-fuelled celebrations that can last for hours.
Much of the west of the country is already in bloom, while the north will see flowers as late as May.
-
-
-
Try this Motsunabe from Fukuoka,
confirm not the same,
those over here.
video.
-
http://www.vocerealmentesabia.com/2013/04/takachiho-gorge-japao.html
segunda-feira, 15 de abril de 2013
Takachiho Gorge - Japão
O Takachiho é um desfiladeiro em forma de V, criado pelo Rio Gokase-gawa. Penhascos vermelho-escuros, íngremes e crescentes em ambos os lados do desfiladeiro, se estendem por uma longa distância. Manai-no-taki , 17 metros de altura, é um dos destaques popular por causa das nuvens de spray que se levantam da queda água.
-
Around Miyazaki
Takachiho
North of Miyazaki city, Takachiho is a spiritual center of Shinto mythology and the beautiful Takachiho Gorge, about three hours by car or bus from Kumamoto and over four hours from Miyazaki, attracts tourists from all over Japan.
Takachiho Gorge, Miyazaki, Kyushu
Read more: http://www.japanvisitor.com/japan-city-guides/miyazaki-guide#ixzz2xAZBgzX0
