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Getting Into the Spirit of Hiroshima’s Oyster Season

January 17, 2017 by Justin Hanus

As New Year’s well wishes fade from conversations across Japan, an unspoken but equally cheerful sentiment permeates the atmosphere of Hiroshima Prefecture: “Happy Oyster Season!” Echoes of this can of course be heard and tasted year around in the prefecture, but the abundance and quality of oysters harvested in the winter months turns late January-February […]

Japan’s Winter Food

December 14, 2016 by Mark Guthrie

As a Brit, I am used to winters being cold, wet and miserable, with skies as grey as the faces shielded from the perpetual sleet and drizzle. As such, it always baffled me when Japanese friends would claim, without a second’s hesitation, that the year’s last was their favorite season. Unsurprisingly, the reason behind this […]

Crab Season in Kansai

November 28, 2016 by Justin Hanus

Since the month of December tends to be the busiest and most plentiful for crabs, it’s no wonder that the winter month boasts a delicious spike in availability for the crustaceans across Japan. During the winter, crab imports from the Sea of Japan spread throughout the country providing restaurants and homes with tasty crab dishes […]

Plum Blossom Viewing in Tokyo – The Top Umemi Spots!

February 13, 2015 by Mark Guthrie

While the cherry blossom is the flower that tends to dominate the imagination of Japanese botanic appreciation, it is perhaps the plum (ume) blossom that should be the more celebrated. Reddish pink or white flowers, they are distinguishable from the sakura by their split ended petals and their strong sweet smell. Prior to the Nara […]

Naked ambition – Take part in Konomiya’s Hadaka Matsuri

January 27, 2015 by Mark Guthrie

“You make your own luck in this world,” as the saying goes. Whoever coined the phrase could have been thinking of the Hadaka Matsuri in Konomiya, but making your luck here is no simple task. It takes strength, perseverance and a (perhaps sake induced) imperviousness to the cold. If you think you’re up to it, […]

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