Kinwashi Tour Japan Thread
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July 8, 2011 22:29
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New destination, if you love nature.
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special.
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Beautiful.
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O.... Swiss Alps.
No ...Japan.
Shirakawa-Go
this destination, go during winter, amazing.
see this.
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Shirakawa-Go.
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http://shirakawa-go.org/english/index.html
[Japanese] http://shirakawa-go.org/lifeinfo/info/kankou/photo/gallery.htm
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Colored leaves ï¼ï½™ï½�ｚｅｎｊｉ　Temple
WINTER 
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WINTER　LIGTH UP 
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The Entrance The Entrance
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Ｔ�hｙ���　Ｈ�ｕｓｅ Roof repair
Roof repair Roof repair -
Sweetness can also be huge, "most in 20 years," pear harvest Akitakata
3:15 min 21 Nov 2009
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Koda-cho, Aki-Takada City, a huge crop of pearsMukaida Koda-cho, Hiroshima city, known Akitakata pear growing regions (Mukaida) Liyuan (• NO) 18, and none had a huge harvest as much as handball. 17-18 cm in diameter and weighs more than 2 km.Mr. Bright Mukaida growers (68), the "biggest in 20 years can be worked on no jumbo. Exceptionally well with the sweet 16 and 17 degrees Brix" It was a smile.
Late variety of fruit which was originally a large "new" "Atago (Atago)," cultivated a total of 18 books including four types. Such as by thinning, we bear fruit that is larger. This year's harvest of about 3,000 pieces. There is also a popular gift for 3-4 months shelf life at room temperature, which sells for ¥ 500 1 kilometers. Contact the zoo (0826.45.3770) to. (Taisei Nagao)
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Giant pumpkin lantern made in
2 hours 49 minutes October 15, 2009
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Cho, Ukyo-ku 嵯峨樒原宮No上 the hall lined with unique pumpkin lanternMt foot (six three), Ukyo-ku, Kyoto 宕陰 landscape spread to the woodlands of old (in shaking) in 11 districts, "宕陰 Halloween Festival" was held. �壮年 branch of the Agricultural Cooperative in northern Kyoto Saga come work on the town (18), sponsored by, such as the seventh year. From more than 200 people visited the city, crowded in the hall from the family.
Continued playing the drums with all elementary students 宕陰 11 local participants and straw for Halloween pumpkin lantern making, such as pulling radishes challenge. Pumpkins for feed but also a huge 20-50 km, triangular or star-shaped, hollowed eyes and nose deftly heart shaped, finished to look �I�I.
Fukuda's five-year sail 乃香 Omuro participated in a small family (11) "Because we cute, decorate the house before" smile. Sponsor's representative Shinji Kawai (49) "Knowing the appeal here, I'd love it Moraere live," he said.
"Only in the 100-ri" in nature, was selected as the beautiful rice terraces remain, and the participants have made new rice onigiri, miso soup with pork and vegetables were also served with plenty of local vegetables.
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Most of this already we go through. Japanese cuisine.
Japanese Cuisine
Sea Food
Sushi
Sushi is the most famous Japanese dish outside of Japan, and one of the most popular dishes among the Japanese themselves. In Japan, sushi is usually enjoyed on special occasions, such as a celebration. During the Edo period, "sushi" referred to pickled fish conserved in vinegar. Nowadays sushi can be defined as a dish containing rice which has been prepared with sushi vinegar. There are many different types of sushi.
Kaiten-Zushi
Kaiten-zushi is sushi restaurants, where the sushi dishes are presented to the customers on a conveyor belt. Customers can freely pick the dishes that they like as they pass in front of them or order dishes which are not available on the belt. In the end, the number of plates is counted to determine the cost. There are usually a few kinds of plates (differing in color or pattern), each being associated with a certain price of typically 100 to 500 yen. Kaiten-zushi tends to be less expensive than usual sushi-ya.
Sashimi
Sashimi is thinly sliced, raw seafood. Many different kinds of fresh fish and seafood are served raw in the Japanese cuisine. Sashimi, while similar to sushi, is distinct for its absence of vinigered rice. When slices of fish are served on top of a small ball of rice, it is called nigiri zushi. Sashimi is usually beautifully arranged and served on top of shredded daikon and shiso leaves. The sashimi pieces are dipped into a dish of soya sauce before being eaten. The daikon and shiso can also be dipped in soya sauce and eaten; both have a fresh, minty taste. Depending on the kind of sashimi, wasabi or ground ginger may accompany the dish and be added to the sashimi as a condiment.
Tempura
Tempura was brought to Japan by the Portuguese. Today Tempura is a very popular Japanese food, and as well one of the best known outside of Japan.Meat
Shabu Shabu
Shabu shabu is a Japanese hot pot. Basically, thinly sliced meat and other ingredients are cooked in a skillet at the table. Meat for shabu shabu is thinner than that for sukiyaki. If it's possible, ask a butcher to slice the tender part of beef into paper-thin slices. Diners swish a slice of meat in the boiling dashi soup, like having it swim in the soup. It's said that the name, shabu shabu, came from this swishing action. It only needs to be cooked for a few seconds, saying "shabu shabu."
Sukiyaki
Sukiyaki is a very popular one-pot meal in Japan. The main ingredient is thin sliced beef, and it is simmered in a skillet or pan in the sukiyaki sauce with many vegetables and other ingredients. The word "yaki" means "saute" or "grill" in Japanese. The word is used because the beef in sukiyaki is sauteed in the hot skillet. The quality of beef used in Sukiyaki is very important. You might want to ask a butcher to slice the tender part of the beef into very thin slices. The best beef for sukiyaki is called "shimofuri" beef in Japan. Shimofuri beef has lots of fat, but it's very tender and is also very expensive. Sukiyaki is usually cooked at the table, and it's common to eat with others from the same pan. Sukiyaki is a typical menu when people gather together in Japan. It's a fun and perfect dish for a party! All you need to do is cut ingredients and place in a large plate and cook in a skillet placed on the table. You don't have to cook in the kitchen; you can cook while you are eating. In different regions of Japan, sukiyaki is cooked differently.
Yakitori
Yakitori is usually skewered like a kabob. Yakitori is a great appetizer which goes with beer and sake. A common vegetable to grill with chicken is negi. Yakitori skewered with negi is called negima and is a popular kind of yakitori in Japan. Also, there are mainly two kinds of flavors: tare and shio. Tare indicates basting sauce, such as teriyaki sauce. Shio means salt in Japanese. This is a recipe to make tare-flavored yakitori.
Tonkatsu
Tonkatsu is breaded deep-fried pork. You don't need special ingredients to make tonkatsu, so it's easy for everyone to cook it at home. Ton means pork in Japanese. If you use chicken for this dish, it's called chicken-katsu. You can also use beef and make beef-katsu. Also, menchi-katsu is a fried meat cake.Noodle
Ramen
Ramen noodles are very popular noodle dishes in Japan. Chukamen noodles which are made from wheat flour are boiled and put in various flavored soup. Although ramen originated in China, there are many regional sociality ramen available in Japan, and ramen shops are located all over Japan.
Soba
Soba noodles are native Japanese noodles made of buckwheat flour (soba-ko) and wheat flour (komugi-ko). They are roughly as thick as spaghetti, and prepared in various hot and cold dishes. The most basic soba dish is zaru soba in which boiled, cold soba noodles are eaten with a soya based dipping sauce (tsuyu). Like pasta, soba noodles are available in dried form in supermarkets, but they taste best if freshly made by hand from flour and water. Soba making has also become a popular tourist attraction for domestic and international travelers. The activity is offered by many community centers and travel tour companies. Below you will find an illustrated description of the soba making process.
Udon
Udon are white and the thickest noodles (about 4-8 mm wide). Udon noodles are made by kneading wheat flour, salt, and water. Udon can be eaten hot or cold and can be cooked in many ways. You might have seen udon noodles in hot soup. Cold udon noodles are also popular in summer. Cold udon noodles are eaten by dipping into dipping sauce. Noodle dipping sauce (mentsuyu) can be purchased or can be made by mixing soy sauce, mirin, and Japanese dashi soup stock. Serve cold udon with some toppings, such as sesame seeds, grated fresh ginger, nori (dried seaweed), chopped green onion, wasabi, and so on. It's OK to make slurping sounds when eating udon noodles in Japanese Table Manners.
Somen
Somen are thin Japanese noodles. Cold somen noodles are served with dipping soup and toppings. Mix toppings in the dipping soup and dip a small amount of somen noodles in the soup to eat. It's a popular summer meal in Japan. -
Illuma shopping centre, here they come six Ramen stalls. know this.
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Takayama Ramen 
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To be sure, the ramen noodles in a city are nice. But various things are contained just because it pursues only a skill. When it travels in rural areas, there are ramen noodles cultivated in the district. It is simple, is tasted, is deep and is felt fresh.
It decided to eat Takayama Ramen which was in the neighborhood. I do not think that it represents Takayama Ramen. But, it is Takayama Ramen rightly.
The ramen noodles which came out have a thin color of soup. It is a near soy sauce color transparently. When it drinks, there is an unexpectedly thick taste. Although the surface has much oil, it is the soup of the Japanese style taste. Probably, it is the soup of a hen.
Noodles are thin curl noodles and its elasticity is strong. The following were contained. They are two small roast porks, a small dried seaweed, a spinach, chopped spring onions, and seasoned chinese bamboo shoot. It is fairly nice.
Japanese : Takayama-ramen
/ Top > GifuTakayama ramen of Hida 
(C) Japanese Noted Foods 2007 -
Toyama City covers a large area spreading from the center of Toyama Prefecture to the southeast.
To the north, it faces Toyama Bay which abounds in fish, and to the east lies the magnificent 3,000-meter Tateyama Mountain Range which attracts many alpinists. There are hills to the west, and lush forests and paddy fields to the south. There are also a lot of rivers, large and small, running through the city, forming cultural blocs along them. All of those create first-class natural beauty.
Toyama black ramen is unique in black soup. Not only the taste of soup buty also roast pork is very salty The origin of this ramen is Daiki(大喜） in 1947.
Inside Daiki
Toyama Black Ramen 1
Toyama Black Ramen 2
Sign of Toyama Black Ramen
Japan's Ogasawara island chain, a habitat for rare animals and plants in the western Pacific, was named Friday by UNESCO as a World Heritage site, Japanese government officials said Friday. The U.N. Educational, Scientific and Cultural Organization's World Heritage Committee authorized the registration of the group of about 30 islands, about 1,000 kilometers south of Tokyo, which is a home to many indigenous species as it has never been connected to a continent. (Kyodo)