This event is held at the Kanoya Rose Garden, one of the largest rose gardens in Japan, with 50,000 plants blooming over a huge area of 80,000 square meters. The festival is held in spring, when the roses are in bloom. The festival is full of different events on the stage, product displays, workshops, and more.
Kinwashi Tour Japan Thread
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The Kanoya Rose Garden
The Kanoya Rose Festival is held in one of Japan’s largest rose gardens
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See how much they are collecting the entrance fee, with so many rose they carried on display, 50,000.
2014 Spring Kanoya Rose Festival
Kanoya Rose Garden is the rose garden of Japan’s largest.
The rose festival period, held a variety of events focusing on Saturdays, Sundays, and holidays. In addition, in the park, as well In addition to appreciate the beauty of the rose, the popular you can experience the cut flowers of roses in the “cut flowers classroom”, was made to put the roses and restaurants “rose curry” and “rose soft” or eating, and enjoy shopping, you can enjoy the charm of roses.26 April, 2014 - 1 June, 2014
9:00 a.m. – 6:00 p.m.
Adults 620yen / high school students ,junior high ,elementary school students 110yen
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Hydrangea macrophylla Festival in Kaisei 2014
Hydrangea of about 5,000 shares have been planted in a large rice fields nearby.
You can see the contrast of hydrangea in full glory in rainbow colors and countryside stained green color of rice planting immediately after.7 June, 2014 - 15 June, 2014
10 am - 4 pm
[Official Site]
Kaissei Ajisai no Sato
Kanaishima 1417-5, Kaisei-machi, Kanagawa
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Only 620 yen for adult the entrance fee.
Why are you still waiting?
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So do you all here like this?
over here below the picture, like this kind will you go for it.
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You know where is Kanoya?
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By road you can connect to the highway from Sakurajima.
Hearsay is the eruption that connected the island to Kanoya long time ago.
So if you wanted to go you may do so, but this trip we didn't do it.
The pictures below is last autumn i took this.
one garden in Japan, and boasts 4,000 species and 50,000 roses collected from all over the world.
Edited by kinwashi 03 Oct `12, 1:27PM -
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see the real flower field only roses at Kanoya.
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seE rOSE varieties from
Mdm Soong May Ling residence roses garden in Taipei,
http://www.littlegirltravels.com/2011/10/07/rose-garden-in-chiang-kai-shek-shilin-residence/
From Kanoya garden below.
also more four thousand of collections.
What? so special about the autumn collection..
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The Kanoya Rose Garden
Since opening in 1994, the Kanoya Rose Garden has become popular place for Kanoya locals as well as many tourists. The garden currently covers 8 hectares and holds over4,000 kinds of roses. The roses are at their best from the middle of April through July and from the middle of October through December.
As well as the garden itself, there are many other facilities including; the ‘Rose House’ a multi-purpose hall and store. There is also a restaurant that overlooks the garden. Be sure to try the rose curry and the very popular rose ice cream!
The rose garden and the surrounding ‘Kirishimagaoka’ park is a very popular weekend destination, especially in the summer months.
Admission fee:
(April~July and October- December)- 600 yen (Adults),
100 yen (Students)
(January~March and August~September)- 300 yen (Adults)
100 yen (Students)
All year passport: 1,800 yen (Adults)
300 yen (Students)
Hours of Operation:
(April- July) 9:00~18:00
(August- March) 9:00~17:00
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Japan's largest rose garden
～Kanoya Rose Garden, Kanoya City～
Kanoya Rose Garden boasts the largest scale in Western Japan. It is a number one garden in Japan, and boasts 4,000 species and 50,000 roses collected from all over the world. There is a terrace café, a shop and a chapel where wedding ceremonies are conducted among roses （refer to the Reference Materials for detail
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And many more from Japan.
In (small town No. 1 in Kanagawa) Ashigarakami-gun open town, is 2014, "opened Hydrangea Festival 2014" will be held on Sunday the 15th (Sat) - June 7.Hydrangea of about 5,000 shares have been planted in the farm road-waterway along the rice fields of 17ha. Contrast of hydrangea in full glory in rainbow colors and countryside stained green color of rice planting immediately after you have perfect match. -
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So the below are the pictures from Kuju Highland my friend sended to me.
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ShareThis Copy and Paste
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ShareThis Copy and Paste
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Traditional dragon boat race begins in OkinawaNHK -- May 04
An annual dragon boat festival has gotten underway in Japan's southernmost prefecture of Okinawa.The "Hahrih" boat race is a traditional festival that originated in China. It is held to pray for good fishing and safety at sea.The 40th Naha Hahrih race started on Saturday in calm waters at Naha Port.
Rowing teams from local junior high schools took part in the morning rounds. Each race involves 3 teams consisting of 32 rowers each in "Haryu-sen" dragon-shaped boats.
The teams pulled hard on the oars to a cadence set by a bell-ringer on each boat.
video,
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Saburo HayashidaHistory known as the local cuisine representing the Hakata of "cooked in water" is also a history of the "original Hakata Suigetsu cooked in water" in the now. Primary Hayashida Heisaburo Mr. Nagasaki born over in Hong Kong in 1897, to learn the Chinese and Western cuisine. After returning home, let you mix technique called "the chicken cook with rice" Chinese and Western "consomme", and he was opening the store cooked in water in 1905 (1905). More than hundred years since then, the taste is continuing to protect.
Bone-in chicken 3-4 minutes birds enters the large pot that has been used since 1960. It is about 15 servings and can make in one birdCurrently, protect the taste is the third generation Hayashida Saburo.
I think you must continue for many years to come as a store of "origin. Must Ika protect it taste. It has taken over the skill and taste in the transmission of a secret from father to a son from the first generation to do so.Chicken has decided rooster of 5-6 months was brought up in Kyushu.
The "meat is too hard to grow, and rich is not enough to be a spring chicken, that much is'm the best. it does not use oil because there are many hens".
Soup is made ​​each morning in the chicken carefully selected under such thinking.
Some of the clear soup of pot issued to the table, chopped chicken that was hawk is onI'll I want to be able to put in the water in the chunk and fielding "whole chicken carcasses. Thing to go cook from water is important. It's called" cook "it" simmer ", that it put a short time fire long time It is to put the fire. case of chicken, meat itself disappeared delicious taste of chicken they've written out in soup all too stew, and "I cook from the water." not a thing soup clear This might be the reason referred to as a "cooked in water." you cook in constant attendance one hour before and after taking the scum. Once at something like start out a little bone from the mass of the thigh, 2-3 as it is off the heat Set it aside time. Then, chicken I soften. founder seems to have led to this approach to study how to cook. seems there is also a scientific basis for a decent becomes soft fiber is lost. "
Is indispensable when you eat cooked in water to "vinegar", time you do not know unless asked is hung. The secret, in fact, he is also under the living room.
Citrus fruit that is used for "vinegar is bitter orange exposed to sea breeze in Itoshimahanto of Fukuoka. Delicious very bitter orange that grow up in harsh environment. Then squeeze one by one hand this. The Ya bitterness force is strong to be a man women will stop astringency because would come out. yet only once. After you pull out the sweetness by lay one year juice of the orange, and I make the vinegar to suit the soy sauce. soy sauce Koikuchi and light-seasoned, we have to adjust the taste depending on the season. adjustment of taste of Ponzu It is a job that only I'm doing. every year, you squeeze the New Year dawning on the purchase at the end of the year is orange. This is a big job Nde, for us , I have saved under the living room and put it in the sho bottle juice (laughs) of. bitter orange wonder if the real New Year iris is orange since the end ".
Below the parlor, orange juice is storedFood soup, chicken, ponzu other than, just those that have been carefully selected. Vegetables, mainly spices and small green onion Hakata specialty and citron pepper with yuzu high mince, fragrance using the rooster of 5-6 months of age of Kyushu again, fresh cabbage and mushrooms ... any thing of pride 's.
The seasoned with salt, and you may be asked to spice soup green onionsCooked in water starting from where you taste the soup. And you'll put a small green onion and salt to a clean soup clear, it's deep flavor delicacy. The bone-in chicken followed. Ponzu sauce of natural sweetness and refreshing acidity favors the taste of chicken. Hotness that was Piriri and aroma of yuzu pepper is also good.
Chicken and guinea deviate from bone"Easy to eat I do not may thigh. My recommendation is the place of the neck. It is good to have you eat so as to suck the meat and bone".
Chicken mince's very popular with childrenVegetables and minced seasoned is attached many percentage of leg also goes well with ponzu sauce. That they do not boil down salty because it does not come with the soup itself even went recommend eating. Taste of the chicken is just going more condensed.
It is to put a Chinese cabbage in order to dilute it that's casserole that was seasoned with soy sauce and "miso, so simmer down, but put the cabbage because there is no worry about that in mizutaki, sweet taste of cabbage, ingredients itself of other I can enjoy the taste of. that that cook from the water, eating in ponzu sauce using orange, putting the cabbage. features of Mizutaki Ganso the founder began to think that these. we keep his taste have. seem there is no need to arrange. "
Garland chrysanthemum cabbage, enoki, shimeji, tofu, winter, vegetables are mizuna summerAdd noodles or "Jigokudaki", and sprinkle the small green onion and egg and seasoned with light soy sauce and salt and put the rice "rice gruel (porridge)" The 〆 get a soup that remains is a.
Even before you turn on the rice or noodles and of. 〆 I think "soup is plenty of collagen, and would like to eat until the end, please try to taste only soup by all means. We, and at the edges of the early-mid-, I'll recommend three times that I have you drink the soup. Guests can enjoy a taste of their own unique. mizutaki is also the casserole, but do not get tired even to eat. many times because it is soup dishes, and delicious no matter how many times to eat. I think we want to continue to protect such a taste. new ones and. I do not need, Local cuisine, what you eat while feeling the culture and climate.'s best to have you eat in Hakata by all means ".Hayashida, who are very important to the soup. The thought is also reflected in rice gruel making the last. Rice cooked 's never used the rice gruel.
"Aroma of freshly cooked rice and it is too Standing, the flavor of the soup because is spoiled."Mizutaki soup dish. It's to get the dregs, it is also a tribute to cook.
Use bone-in meat rooster Kyushu. By After taking the soup, put for a while, away from bone even better, it becomes softer
Because freshness is also required, are made every morning. I started cooking to put chunks of bone-in chicken in water, to go cook for about 1 hour while taking the scum
Women to stop hand only once orange exposed to sea breeze in Fukuoka Prefecture Itoshimahanto. Then, to build up by the addition of soy sauce or the like from aged 1 year
Founded 38 years Meiji. Taste does not change from the founderShop Hakata cooked in water that originated Meiji 38-year history. Clear soup of consomme style born with cooked Kyushu cock, deep delicacy you are plainly but there is a full-bodied. Minced chicken juicy chicken is also delicious with good bone away. Taste does not change more than 100 years ponzu to make it a hand-drawn Itoshima orange production, let the aged for one year. It is possible if there is a space reservations the day, but early booking is safe.
(Photo 2 servings) ¥ 5,700 ~ course of serving Hakata cooked in water such as rice gruel appetizer Fowler and take skin vinegar, of 〆 is attached. There is also a la carte "peach fried" 1500 yen, "liver candied" and 1200 yen.
Also all country shipping possible cooked in water (3 servings ¥ 10,500, fully cooked)Original Hakata cooked in water Suigetsu
Address Chuo-ku, Fukuoka Hirao 3-16-14 Phone 092-531-0031? Business 17:00 ~ OS20: 30 Vacation (The rest Tuesday when the holidays) Monday Seat (There is also a kotatsu digging ground floor) 100 seats Card Yes Parking Yes URL http://www.suigetsu.co.jp 
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Harada ToshikoCheerful landlady Harada Toshiko's "The became friends with celebrities who for some reason, gonna you come many times to say" mother now ... "Everyone" and. Of course, the thing of it is also attracted to the taste of the store.
In 1953, was founded as a store of sukiyaki "ABC". Eventually, father of the husband of the Harada-san created a taste of cooked in water, it came to be known across the country as a store of cooked in water now.When I asked for the secret of the taste of cooked in water that has been loved for many years ...
the teaching of "Grandpa was intended material use a good thing that you examined, and not drop the quality. examination of material how to make also changed even now I do not have. "
Chopped chicken meat has been placed in a beautiful soupSoup making of unchanged old, daily, and is made ​​over time. Go cook and clickety-click to put the chopped meat with bone salt and kelp soup stock.
We use only the soup most, which is also sweet "kelp soup stock. Red chicken Takachiho juicy, water is ionized water only. You can take to carefully extra fat and lye, chicken 4 while adding ionized water We will cook about time. lye also because it is the cause of the smell, chopped meat and. pull up where it was Takiaga~tsu enough (laughs). meat is out Horotto from bone It is constant attendance, and cook further with chicken soup I go. again, is taking the extra fat and lye. It 'I think people hate chicken that he no good not good at fat yellow chicken. soup making of which, the paper on the surface of the pot at the end It takes all the oil topped with, floating. does not leave, even for a one drop. So, soup finished will be the beautiful white and. kitchen I might brighten the surface of the pot to increase the visibility . Because we have every day tasting soup full of collagen, It 's glossy my skin (laughs). "
I get soup from the firstWhen you get a dish cooked in water, soup platter piled pan with chopped meat bone soup and entered, vegetables and chicken mince is carried to the table.
And have you taste to put salt and leek soup "First, to eat chicken, fire because it contains already. Poultry Please feel free, you can eat immediately if Warm yourself is. Vegetables to eat mince Yo. chunks of chicken has entered the various sites. meat chicken wings, chicken wings source, of the neck per the ~ I like especially I, (laughs). "
Soft chicken meat chunkSoup taste plain taste of chicken originally came out, but there is a full-bodied. Soft chicken that deviate from the Horori bone goes well with special ponzu sauce. Delicious even if I put the citron pepper spice.
Soy sauce "ponzu sauce in a special order, we ask them made ​​from mash." Barrels for ABC "to Shoyu-ya Mr.'m there. It uses also soup of sukiyaki, but is a sweet little. This in soy sauce, and I blend the juice of Hagi tangerine strong light soy sauce, kelp soup, sour. rather than have saved by blending, and I try to able to use immediately as you blend. this to taste is, is the taste of the secret that is not taught only to those who take over the shop. "
The chicken mince into the soup rounded with a spoonOnce you taste the chicken, it's time chicken mince. Ripe and put into the soup rounded, Once floated in 2-3 minutes. Taste of chicken juicy spread in the texture was fluffy.
"Mince I use only the skin on chicken thigh. Stickiness also'm leaving skin also set to mince together. Seasoning is a secret. Minced of which I remain soft and fluffy with no tense even if boiled simmering ".
It's ripe Once emergedCabbage, spinach, mushroom, vegetables, etc. kudzu cut. Different from the Niwatorinabe Others use cabbage instead of Chinese cabbage, it's cooked in water features.
"Cabbage, because it is what you could eat raw in the salad, please try to eat at about Kugura to make soup quickly."
Everything Must Go eat all, only when the remaining soup, or Mixture (porridge) is 〆 rice gruel. If the rice gruel, also soup taste was further condensed, enjoy without leaving even for a one drop.
"Uncle are popular, but neither I can eat if the Chanpon first (laughs)."Colored paper of celebrities also tightly to store. I can see immediately that there are many fans across the country.
As far as I'm glad to be asked to love it from the side of "a lot. Because I do not adorned, (laughs). Taste the atmosphere wonder if easy to go to visit the store I also I have to continue to protect. Everyone was delicious" "come also" The word "it's realization."
Does not change from the usual, Mr. Harada with us to a story in the cook's apron appearance.
"Cook's apron is my uniform. There are a number of pieces, but I tell you it is the form all the same (laughs)."
Warm personality of Harada's also a secret of the taste of "ABC".
Protect the teachings of founder "material a good thing that you examined" and, to examine the chicken. Body is using a red chicken of Takachiho juicy
After you put the cooked meat chunks of chicken in kelp broth you use the ionized water, and cook further along with the chicken is removed and chopped meat. I take to thoroughly extra fat and lye
In soy sauce of sweet custom, to blend the juice of mandarin orange Hagi strong light soy sauce, kelp soup, sour. Without saving those blended, so that used up immediately
Fan of celebrity to many; landlady and taste!Soup "cooked in water" is full-bodied taste that cooked slowly and carefully Akaniwatori of Takachiho. Bone-in meat entering in the pot, mince using chicken thigh, vegetables, fit well with ponzu sauce which I made none is targeted Hagi mandarin orange. The drawn and the taste, cheerful landlady Harada Toshiko, fans of celebrities in many cases. Delicious and with Saga cattle that are provided from the time of opening in 1953, "Sukiyaki" is also (one person ¥ 5,120).
(Photo 2 servings) ¥ 4,300 "cooked in water and serving in the land" one person that sticks chicken mince. 400 yen for one person, of 〆 "uncle set" and "Chanpon ball" is 450 yen for one person."Kashiwa (chicken) additional" 1700 yen, "chicken mince additional" 1700 yen
Hakata Ajisho ABCs
Address Hakata-ku, Fukuoka-cho Kamikawabata 14-27 ABC Building Phone 092-281-0200 Business 18:00 ~ OS22: 00 Vacation (The rest Tuesday when the holidays) Monday Seat 200 seats Card Yes Parking None URL http://hakata-iroha.net/ -
Ichimoku Ryuji's"I eat in the shop chicken, and I eat at home. And I see butterflies Schottenfeld also dream that they are living within an enclosing (laughs) to. Chicken'll also loves chicken".
Energetic manager, Ichimoku Ryuji's "Torizen Nakasu store" told me about the things cooked in water.I think that's important, even on making a "cooked in water that's freshness of chicken. It uses grown in homemade chicken farm in the mountains of Karatsu" Hana-miniwatori the (flower green). "And fresh that you pull the morning on the day in the house and I've been using only something. It 'is much to eat chicken to cooked in water, nor rare. those 90 days to breeding, it is delicious meat and soft fat even without persistent. this finest cooked in water, and seared, so I use skewers. chicken is, it takes care to feed the chicken. in order to meat and sweet soft, you can give the corn, we have or to drink beer. Incidentally , chickens not seem drunk to drink beer (laughs). "
Eating Put chicken thighs in soup firstMizutaki set was taken to the table. First of all, it's only get a soup, but how to eat mizutaki Hakata. Put the soup in SobaChoko, to adjust the taste with salt. It is a taste that taste of the chicken is transmitted to the straight.
The "soup, and cook for 8 hours while taking the scum torso Gala of chicken. Films I spring faintly on the surface in the fat out of the marrow of the bone, but I tell you delicious taste of chicken is not condensed. And served You can not see when you want to, since it is integrated with the soup in the soup of collagen plenty of that. cloudy, it is free-flowing when hot, but it'll lump in simmering in collagen and cool. It is recommended for women. my Because I drink the soup every day? any attempt to skin's shiny it should not because of soup (laughs). "
Thigh minced chicken into the soup roundedThen I get a mince and chunks of chicken.
It is a thigh. "Both have served the chicken is not a bone-in as easy to eat in the sandbar store. Mince is 100% thigh that does not use any filler. Because I want you to taste the taste itself of the material . but please put it in a pot by rolling into bite-sized pieces. "
I will put one after the other vegetablesI will put it in a pot vegetables.
"It 's hope it will put the vegetables in the order of onion, carrot, shiitake mushrooms, cabbage. Onion When cooked, it is ready to be eaten. Chemistry is good especially with the soup of chicken sweetness of the onion and sweet taste of cabbage."
Fire Ttara chicken, mince, vegetables, I get our special ponzu sauce.
"Ponzu sauce is homemade to suit mizutaki. I make by blending and juice soup of kelp light soy sauce, and bonito, rice vinegar, mirin, of bitter orange. And I have put emphasis on vinegar as much as soup and meat In order there is fat (laughs). cooked in water because it is meat still I. in the mouth to avoid heavily in the fat, the taste of vinegar there is acidity and clean is is good. We also sell, but Ya gifts Use of gifts as well and there are quite a lot. seems to be very popular with people in the Kansai region. and have you put a homemade citron pepper to your liking it is also delicious. "
Vegetables can eat a lot of cooked in waterTaste of ponzu intertwined with the ingredients of each. Without too much insistence, to enhance the flavor of the ingredients.
Well, it is delicious way to eat cooked in water is written on the menu, but there, and please try to drink only soup again here.
"Soup vegetables also contain it because it is delicious There is also sweet. Please try a cup of soup just beside Choco again in this state."
Indeed, taste different from the beginning. In addition to the taste of the chicken, the taste of vegetables also blend.
Delicious and put a little vinegar to the hodgepodge of 〆And, it's get without leaving the soup at the end, it's porridge 〆.
I'm the best also a "hodgepodge. Do you say the culmination of Mizutaki the taste of everything is condensed, is excellent I also love. After you put the rice in a pot, and then adjusted to taste with salt, eggs put out the fire Put the shredded nori and green onion was placed, It is at this time incidentally enjoy., I think that it very delicious and put a little special ponzu sauce in bowl. rather than recommended, "There is also a kind of way of eating, I take it when it is good," and we teach. "
Porridge in the richness of the soup spread indeed, a refreshing ponzu sauce's flavor goes well.
The sashimi stick to "Hakata mizutaki Kaiseki Hana", beautiful hueChicken Hymn Ichimoku's continue.
There are many delicious foods in the "world, but the chicken is delicious partly nutrition, I think is not it? Ingredients best part. I to would not get tired even to eat every day. Food ingredients forming the basis of diet daily or you will not? "
I used such a chicken also "cooked in water," and he thought that there is extraordinary.
The "cooked in water, I think it's a special dish to represent the Hakata. Because should not that it is not said to Hakata" expected "to those who came to eat cooked in water to store out in Hakata. And that they Schottenfeld Hakata I There is always a part. "cooked in water culture Oke leaving" is always the feeling (laughs). "
Using the chicken of 90-day-old was brought up in homemade chicken farm of Karatsu "Hana-miniwatori (flower green)" in.Mince and chopped fresh ones that you pull the morning on the day
To make it cook for 8 hours while taking the scum of the body Gala chicken. It's that taste of chicken is to have condensed fat-spanning membrane faintly on the surface of the soup out of the marrow of the bone
To make by blending the juice and soup of kelp light soy sauce, and bonito, rice vinegar, mirin, of bitter orange. I have also carried out the sale of ponzu
You get a chicken dish to make with fresh chicken in the morning pullingCan enjoy the dishes were brought up in homemade chicken farm of Karatsu "Hana-miniwatori (flower green)" on. Can enjoy the best taste and sweetness of fresh chicken that has been drawn in the morning at 90 days of age of liver sashimi and sand shear. In addition, in skewers baked or cooked in water to get a leg in homemade ponzu, the various sites, the softness of the meat's exceptional.(The HP for more information) has branches in Tokyo, Osaka also including Fukuoka city.
3000 yen "Hakata Mizutaki Kaiseki Hana" one person (from 2 servings).Niwatoritoge fried, grilled chicken wings, of cartilage, such as egg porridge stick
photo ※ 3 servingsTorizen Nakasu shop
Address First floor, Hakata-ku, Fukuoka City sandbar 2-8-2 Pine Court sandbar Phone 092-282-0033 Business 17:30 - 3:00 (public holidays - 24:00) Vacation Sunday Seat 60 seats Card Yes Parking None URL http://www.torizen.net/ -
Like this over in Okayama their hometown.
A very small scale is also much better than here, which i visited before.
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So,
This is from Akaiwa Okayama a small German Theme Park.
that was Spring when we are there plenty of Tulips.
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Okayama Agriculture Park Forest of German Kronenberg(Yoshii)
An experience-based theme park that houses a reconstruction of a medieval German village. You can enjoy German food and-of course-wine and beer. 
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Welcome to Akaiwa City
Akaiwa City, located in southeast Okayama with an area of 209.43 square kilometers, has a number of historic temples and shrines as well as ancient heritage. Akaiwa City is also famous for the production of fruits in the mild climate. Why don't you experience Akaiwa City's rich nature, history and traditional festivals? 
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For Your Information 
Akaiwa City Hall 344 Shimoichi, Akaiwa City, 709-0898
Phone:(086)955-1111
Fax:(086)
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