KATANA (samurai sword) cae12810 2010-03-05 | The authentic Japanese sword is made from a specialized Japanese steel called "Tamahagane" which consist of combinations of hard, high carbon steel and tough, low carbon steel. There are benefits and limitations to each type of steel. High-carbon steel is harder and able to hold a sharper edge than low-carbon steel but it is more brittle and may break in combat. Having a small amount of carbon will allow the steel to be more malleable, making it able to absorb impacts without breaking but becoming blunt in the process. The makers of a katana take advantage of the best attributes of both kinds of steel. This is accomplished through a number of methods, most commonly by making a U-shaped piece of high-carbon steel (the outer edge) and placing a billet of low-carbon steel (the core) inside the U, then heating and hammering them into a single piece. Some sword-makers use four different pieces (a core, an edge, and two side pieces), and some even use as many as five. The block of combined steel is heated and hammered over a period of several days, and then it is folded and hammered to squeeze the impurities out. Generally a katana is folded no more than sixteen times, then it is hammered into a basic sword shape. At this stage it is only slightly curved or may have no curve at all. The gentle curvature of a katana is attained by a process of quenching; the sword maker coats the blade with several layers of a wet clay slurry which is a special concoction unique to each sword maker, but generally composed of clay, water, and sometimes ash, grinding stone powder and/or rust. The edge of the blade is coated with a thinner layer than the sides and spine of the sword, then it is heated and then quenched in water (some sword makers use oil to quench the blade). The clay slurry provides heat insulation so that only the blade's edge will be hardened with quenching and it also causes the blade to curve due to reduced lattice strain along the spine. This process also creates the distinct swerving line down the center of the blade called the hamon which can only be seen after it is polished; each hamon is distinct and serves as a katana forger's signature. The hardening of steel involves altering the microstructure or crystalline structure of that material through quenching it from a heat above 800 °C (1,472 °F) (bright red glow), ideally no higher than yellow hot. If cooled slowly, the material will break back down into iron and carbon and the molecular structure will return to its previous state. However, if cooled quickly, the steel's molecular structure is permanently altered. The reason for the formation of the curve in a properly hardened Japanese blade is that iron carbide, formed during heating and retained through quenching, has a lesser density than its root materials have separately. After the blade is forged it is then sent to be polished. The polishing takes between one and three weeks. The polisher uses finer and finer grains of polishing stones until the blade has a mirror finish in a process called glazing. This makes the blade extremely sharp and reduces drag making it easier to cut with. The blade curvature also adds to the cutting power.
Tango no Sekku -Childrens Day- cae12810 2013-05-09 | The day was originally called Tango no Sekku .Children's Day is a Japanese national holiday which takes place annually on May 5, the fifth day of the fifth month.It is a day set aside to respect children's personalities and to celebrate their happiness.Koinobori : The black carp (Magoi) at the top represents the father, the red carp (Higoi) represents the mother, and the last carp represents the son, with an additional carp added for each subsequent son with color and position denoting their relative age.
Ryokan -Japanese Inns- cae12810 2013-03-04 | A typical ryokan has a relatively large entrance hall, with couches and chairs where guests can sit and talk; a modernized ryokan often has a television in the hall as well. Guest rooms are constructed using traditional Japanese methods: flooring is tatami, and doors are sliding doors. Even if the inn uses hinged doors for security, it usually opens into a small entranceway where guests can take off their shoes before stepping onto the tatami floor, which would be separated by a sliding door. Many ryokan rooms also feature a porch or balcony, also set off with a sliding door.Almost all ryokan feature common bathing areas or ofuro, usually segregated by gender, using the water from a hot spring (onsen) if any are nearby. (Areas with natural hot springs tend to attract high concentrations of ryokan). High-end ryokan may provide private bathing facilities as well. Typically ryokan provide guests with a yukata to wear; they might also have games such as table tennis, and possibly geta that visitors can borrow for strolls outside.Bedding is a futon spread out on the tatami floor. When guests first enter their room, they usually find a table and some supplies for making tea. The table is also used for meals when guests take them in their room. While guests are out, staff (usually called nakai) will move the table aside and set out the futon.Most ryokan offer dinner and breakfast, which are often included in the price of the room. Most visitors do take their meals at the ryokan, which usually promote themselves on the quality of their food. Meals consist of traditional Japanese cuisine known as kaiseki, which features seasonal and regional specialties. (Kaiseki originally referred to light meals served during a tea ceremony, and today refers to a meal consisting of a number of small, varied dishes.) In order for each dish to be enjoyed at the proper temperature, ryokan stress that guests should be punctual for their meals. For this reason, most ryokan ask guests to confirm the time they want to take their meals. The food is usually included with the price of staying at ryokans.Some ryokan have a communal dining area, but most serve meals in the guests' rooms. Ryokan which are likely to serve non-Japanese guests may also have a selection of Western food.
Kanazawa cae12810 2013-03-04 | Cultural landscape in Kanazawa. Tradition and culture in the castle town' has been designated an Important Cultural Landscape.Kanazawa sits on the Sea of Japan, bordered by the Japanese Alps, Hakusan National Park and Noto Peninsula National Park. The city sits between the Sai and Asano rivers.Kenroku-en Garden is by far the most famous part of Kanazawa. Originally built as the outer garden of Kanazawa castle, it was opened to the public in 1875. It is considered one of the "three most beautiful gardens in Japan" and is filled with a variety of trees, ponds, waterfalls and flowers stretching over 25 acres (100,000 m²). In winter, the park is notable for its yukitsuri -- ropes attached in a conical array to trees to support the branches under the weight of the heavy wet snow, thereby protecting the trees from damage.Kanazawa is known for its traditional Kaga Cuisine. Seafood is a specialty, jumbo shrimp, followed by sushi and sashimi. The sake produced in this region is of high quality, smooth and sweet, derived from the rice grown in Ishikawa Prefecture as well as the considerable precipitation of the Hokuriku region, allowing for an ample supply of clean, fresh water. Omicho market is a market in the middle of the city, originally open-air, and now covered, which dates back to the Edo period. Most of the shops there sell seafood.
Kamakura cae12810 2012-12-14 | Kamakura is a city located in Kanagawa Prefecture, Japan, about 50 kilometres south-south-west of Tokyo. Although Kamakura proper is today rather small, it is often described in history books as a former de facto capital of Japan as the seat of the Shogunate and of the Regency during the Kamakura Period. Kamakura was designated as a city on November 3, 1939. Kamakura has a beach which, in combination with its temples and proximity to Tokyo, makes it a popular tourist destination.Kamakura has many historically significant Buddhist temples and Shinto shrines, some of them, like Sugimotodera, over 1,200 years old. Kotokuin, with its monumental outdoor bronze statue of Amida Buddha, is the most famous. A 15th century tsunami destroyed the temple that once housed the Great Buddha, but the statue survived and has remained outdoors ever since. This iconic Daibutsu is arguably amongst the few images which have come to represent Japan in the world's collective imagination. Kamakura also hosts the so-called Five Great Zen Temples (the Kamakura Gozan).The architectural heritage of Kamakura is almost unmatched, and the city has proposed some of its historic sites for inclusion in UNESCO's World Heritage Sites list. It must be remembered, however, that much of the city was devastated in the Great Kanto Earthquake of 1923 and that many temples and shrines, however founded centuries ago, are physically just careful replicas.
Kakejiku -hanging scroll- cae12810 2012-09-29 | A kakejiku is a Japanese scroll painting or calligraphy mounted usually with silk fabric edges on a flexible backing, so that it can be rolled for storage.As opposed to makimono, which are meant to be unrolled laterally on a flat surface, a kakejiku is intended to be hung against a wall as part of the interior decoration of a room. It is traditionally displayed in the tokonoma alcove of a room especially designed for the display of prized objects. When displayed in a chashitsu, or teahouse for the traditional tea ceremony, the choice of the kakejiku and its complementary flower arrangement help set the spiritual mood of the ceremony.
Washi -Japanese paper- cae12810 2012-01-27 | Washi is a type of paper made in Japan. Washi is commonly made using fibers from the bark of the gampi tree, the mitsumata shrub (Edgeworthia papyrifera), or the paper mulberry, but also can be made using bamboo, hemp, rice, and wheat. Washi comes from wa meaning Japanese and shi meaning paper, and the term is used to describe paper made by hand in the traditional manner. Washi is generally tougher than ordinary paper made from wood pulp, and is used in many traditional arts. Origami, Shodo, and Ukiyo-e were all produced using washi. Washi was also used to make various everyday goods like clothes, household goods, and toys as well as vestments and ritual objects for Shinto priests and statues of Buddha. Several kinds of washi, referred to collectively as Japanese tissue, are used in the conservation and mending of books. Washi was developed from the traditional Chinese paper-making process.
Eiheiji Temple cae12810 2011-12-19 | Eiheiji is one of two main temples of the Soto sect of Zen Buddhism. Its founder was Eihei Dogen. Dogen founded Eiheiji in 1246 in the woods of rural Japan, quite far from the distractions of Kamakura period urban life. He appointed a successor, but sometime after his death the abbacy of Eiheiji became hotly disputed, a schism now called the sandai soron. Until 1468, Eiheiji was not held by the current Keizan line of Soto, but by the line of Dogen's Chinese disciple Jakuen. After 1468, when the Keizan line took ownership of Eiheiji in addition to its major temple Sojiji and others, Jakuen's line and other alternate lines became less prominent. The entire temple was destroyed by fire several times. Its oldest standing structure dates from 1749, and the manuscripts in its treasure house are reconstructions from that era. Today, Eiheiji is the main training temple of Soto Zen. The standard training for a priest in Eiheiji is from three months to a two year period of practice. It is in communion with all Japanese Soto Zen temples, and some temples in America, including the San Francisco Zen Center. Eiheiji is located Fukui Prefecture.
Tai -Red sea bream- cae12810 2011-12-19 | Red sea bream is a name given to at least two species of fish of the family Sparidae, Pagrus major and Pagellus bogaraveo. Pagellus bogaraveo is also known as blackspot sea bream. The sea bream has long been considered king among fish in Japan. The Japanese word mede-tai means literally, "wanting of admiration, " or "auspicious" and "celebratory." Japanese are particularly fond of specific foods on auspicious occasions because of certain fortuitous plays on words, or the association of a name with words related to good fortune. Pagrus major is known as madai and is prized both for its flavor and for its traditional use as an auspicious food often served at New Year's and festive occasions such as weddings.
Sento -Japanese Public Bathhouse- cae12810 2011-11-20 | Sento is a type of Japanese communal bath house where customers pay for entrance. Traditionally these bath houses have been quite utilitarian, with one large room separating the sexes by a tall barrier, and on both sides, usually a minimum of lined up faucets and a single large bath for the already washed bathers to sit in among others. Since the second half of the 20th century, these communal bath houses have been decreasing in numbers as more and more Japanese residences now have baths. Some Japanese find social importance in going to public baths, out of the theory that physical proximity/intimacy brings emotional intimacy, which is termed skinship in Japanese. Others go to a sento because they live in a small housing facility without a private bath or to enjoy bathing in a spacious room and to relax in saunas or jet baths that often accompany new or renovated sentos.Another type of Japanese public bath is onsen, which uses hot water from a natural hot spring. They are not exclusive: A sentō can be called an onsen if it derives its bath water from naturally heated hot springs. A legal definition exists that can classify a public bathing facility as sento.
Dashi stock - fundamental to Japanese cooking - cae12810 2011-11-20 | Dashi s a class of soup and cooking stock, considered fundamental to Japanese cooking.Dashi forms the base for miso soup, clear broth, noodle broth, and many kinds of simmering liquid.The most common form of dashi is a simple broth or stock made by heating water containing kombu (edible kelp) and kezurikatsuo (shavings of katsuobushi - preserved, fermented tuna) to near-boiling, then straining the resultant liquid.Fresh dashi, made from dried kelp and katsuobushi, is rare today, even in Japan.Most people now use granulated or liquid instant substitutes.Other kinds of dashi stock are made by soaking kelp, niboshi, or shiitake in water for many hours or by heating them in near-boiling water and straining the resulting broth.Kombu dashi stock is made by soaking kelp in water.Niboshi dashi stock is made by pinching off the heads and entrails of small dried sardines, to prevent bitterness, and soaking the remains in water.Shiitake dashi stock is made by soaking dried shiitake mushrooms in water.
Noh cae12810 2011-11-04 | Noh or Nogaku - derived from the Japanese word for "skill" or "talent" - is a major form of classical Japanese musical drama that has been performed since the 14th century. Many characters are masked, with men playing male and female roles. Traditionally, a Noh "performance day" lasts all day and consists of five Noh plays interspersed with shorter, humorous kyōgen pieces. However, present-day Noh performances often consist of two Noh plays with one Kyogen play in between. While the field of Noh performance is extremely codified, and regulated by the iemoto system, with an emphasis on tradition rather than innovation, some performers do compose new plays or revive historical ones that are not a part of the standard repertoire. Works blending Noh with other theatrical traditions have also been produced. Together with the closely related kyogen farce, Noh evolved from various popular, folk and aristocratic art forms, including Dengaku, Shirabyoshi, and Gagaku. Kanami and his son Zeami Motokiyo brought Noh to what is essentially its present-day form during the Muromachi period (1336 to 1573) under the patronage of the powerful Ashikaga clan, particularly the third shogun, Ashikaga Yoshimitsu. It would later influence other dramatic forms such as Kabuki and Butoh. During the Meiji era, although its governmental patronage was lost, Noh and kyogen received official recognition as two of the three national forms of drama.
Kiku -Chrysanthemum- cae12810 2011-11-04 | The Chrysanthemum Throne is the name given to the position of Japanese emperor. Chrysanthemum crest is a general term for a mon of chrysanthemum blossom design; there are more than 150 different patterns. The Imperial Seal of Japan is a particularly notable one; it is used by members of the Japanese Imperial family. There are also a number of formerly state-endowed shrines which have adopted a chrysanthemum crest, most notably Tokyo's Yasukuni Shrine
Izumo Taisha cae12810 2011-11-04 | Izumo-taisha is one of the most ancient and important Shinto shrines in Japan. No record gives the date of establishment. Located in Izumo, Shimane Prefecture, it is home to two major festivals. It is dedicated to the god Okuninushi (Okuninushi-no-mikoto), famous as the Shinto deity of marriage. A style of architecture, taisha-zukuri, takes its name from the main hall of Izumo-taisha. That hall, and the attached buildings, were designated National Treasures of Japan in 1952. According to tradition, the hall was previously much taller than presently. The discovery in the year 2000 of the remains of enormous pillars has lent credence to this. Several other buildings in the shrine compound are on the list of Important Cultural Properties of Japan.
Sanuki Udon cae12810 2011-10-12 | Sanuki udon is a noodle soup dish popular in the Kagawa Prefecture particularly for special occasions. The main ingredients are udon served al dente with tuna and kelp. Sanuki udon are named after the previous name of the Kagawa Prefecture, Sanuki. Udon is a type of thick wheat-flour noodle of Japanese cuisine. Udon is usually served hot as noodle soup in its simplest form as kake udon, in a mildly flavoured broth called kakejiru which is made of dashi, soy sauce (shōyu), and mirin. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), or abura age, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste. The flavor of broth and topping vary from region to region. Usually, dark brown broth, made from dark soy sauce (koikuchi shōyu) is used in eastern Japan, and light brown broth, made from light soy sauce (usukuchi shōyu) is used in western Japan. This is even noticeable in packaged instant noodles, which are often sold in two different versions for east and west.
Ohenro -Shikoku Pilgrimage 88 - cae12810 2011-10-12 | The Shikoku Pilgrimage (Shikoku Henro) or Shikoku Junrei is a multi-site pilgrimage of 88 temples associated with the Buddhist monk Kukai (Kobo Daishi) on the island of Shikoku, Japan. A popular and distinctive feature of the island's cultural landscape, and with a long history, large numbers of pilgrims (known as henro) still undertake the journey for a variety of ascetic, pious, and tourism-related purposes. In addition to the 88 "official" temples of the pilgrimage, there are over 200 bangai — temples not considered part of the official 88. To complete the pilgrimage, it is not necessary to visit the temples in order; in some cases it is even considered lucky[citation needed] to travel in reverse order. The pilgrimage is traditionally completed on foot, but modern pilgrims use cars, taxis, buses, bicycles, or motorcycles. The walking course is approximately 1,200 km long and can take anywhere from 30 to 60 days to complete. "henro" is the Japanese word for pilgrim, and the inhabitants of Shikoku call the pilgrims O-henro-san , the "O" being an honorific and the "san" a title similar to "Mr." or "Mrs.". They are often recognizable by their white clothing, sedge hats, and kongo-tsue or walking sticks. Alms or osettai are frequently given. Many pilgrims begin and complete the journey by visiting Mount Kōya in Wakayama Prefecture, which was settled by Kukai and remains the headquarters of the Shingon sect of Buddhism. The 21 km walking trail up to Koya-san still exists, but most pilgrims use the train. Attesting to the popularity of the Shikoku pilgrimage, from the eighteenth century a number of smaller imitative versions have been established. These include a 150km circuit on the island of Shodoshima, northeast of Takamatsu, a 3km course on the grounds of Ninna-ji in Kyoto, a route on the Chita Peninsula near Nagoya, and circuits in Edo and Chiba Prefecture.
Ise Jingu -Grand Shrine- cae12810 2011-09-20 | Ise Grand Shrine (Ise Jingū) is a Shinto shrine dedicated to goddess Amaterasu-ōmikami, located in the city of Ise in Mie prefecture, Japan. Officially known simply as Jingū , Ise Jingū is in fact a shrine complex composed of a large number of Shinto shrines centered on two main shrines, Naikū and Gekū . The Inner Shrine, Naikū (also officially known as "Kotai Jingu"), is located in the town of Uji-tachi, south of central Ise City, and is dedicated to the worship of Amaterasu-ōmikami. The Outer Shrine, Gekū (also officially known as "Toyouke Daijingu"), is located about six kilometers from Naikū and dedicated to Toyouke no ōmikami, the deity of agriculture and industry. Besides Naikū and Gekū, there are an additional 123 Shinto shrines in Ise City and the surrounding areas, 91 of them connected to Naikū and 32 to Gekū. Purportedly the home of the Sacred Mirror, the shrine is arguably one of Shinto's holiest and most important sites. Access to both sites is strictly limited, with the common public allowed to see little more than the thatched roofs of the central structures, hidden behind four tall wooden fences. The high priest or priestess of Ise Shrine must come from the Japanese imperial family, and is responsible for watching over the Shrine. The two main shrines of Ise are joined by a pilgrimage road that passes through the old entertainment district of Furuichi. The region around the shrines consists of the Ise-Shima National Park and numerous other holy and historic sites including the 'wedded rocks' Meoto Iwa, and the Saiku (the site of the Heian period imperial residence).
Shrines -manner- cae12810 2011-09-20 | A Shinto shrine is a structure whose main purpose is to house ("enshrine") one or more Shinto kami.(Its most important building is used for the safekeeping of sacred objects, and not for worship).Although only one word ("shrine") is used in English, in Japanese Shinto shrines may carry any one of many different, non-equivalent names like gongen, -gū, jinja, jingū, mori, myōjin, -sha, taisha, ubusuna or yashiro. (For details, see the section Interpreting shrine names.) Structurally, a shrine is usually characterized by the presence of a honden or sanctuary, where the kami is enshrined. The honden may however be completely absent, as for example when the shrine stands on a sacred mountain to which it is dedicated, and which is worshiped directly. The honden may be missing also when there are nearby altar-like structures called himorogi or objects believed capable of attracting spirits called yorishiro that can serve as a more direct bond to a kami. There may be a haiden (hall of worship) and other structures as well (see below). Miniature shrines called hokora can occasionally be found at the side of streets. Large shrines sometimes have on their precincts miniature shrines called sessha or massha . The portable shrines carried by faithful on poles during festivals (matsuri) and called mikoshi actually enshrine a kami and are therefore true shrines.
Haiku cae12810 2011-09-20 | Haiku (haikai),plural haiku, is a very short form of Japanese poetry typically characterised by three qualities. The essence of haiku is "cutting" (kiru).This is often represented by the juxtaposition of two images or ideas and a kireji ("cutting word") between them, a kind of verbal punctuation mark which signals the moment of separation and colours the manner in which the juxtaposed elements are related. Traditional haiku consist of 17 on (also known as morae), in three phrases of 5, 7 and 5 on respectively. Any one of the three phrases may end with the kireji. Although haiku are often stated to have 17 syllables, this is incorrect as syllables and on are not the same. A kigo (seasonal reference), usually drawn from a saijiki, an extensive but defined list of such words. The majority of kigo, but not all, are drawn from the natural world. This, combined with the origins of haiku in pre-industrial Japan, has led to the inaccurate impression that haiku are necessarily nature poems. Modern Japanese gendai haiku are increasingly unlikely to follow the tradition of 17 on or to take nature as their subject, but the use of juxtaposition continues to be honoured in both traditional haiku and gendai. There is a common, although relatively recent, perception that the images juxtaposed must be directly observed everyday objects or occurrences. In Japanese, haiku are traditionally printed in a single vertical line while haiku in English often appear in three lines to parallel the three phrases of Japanese haiku. Previously called hokku, haiku was given its current name by the Japanese writer Masaoka Shiki at the end of the 19th century.
Yokai cae12810 2011-09-12 | Yōkai (literally demon, spirit, or monster) are a class of supernatural creatures in Japanese folklore. The word yokai is made up of the kanji for 'otherwordly' and 'weird'. Yokai range eclectically from the malevolent to the mischievous, or occasionally bring good fortune to those who encounter them. Often they possess animal features, (such as the Kappa, which is similar to a turtle, or the Tengu which has wings), other times they can appear mostly human, some look like inanimate objects and others have no discernible shape. Yōkai usually have a spiritual supernatural power, with shape shifting as one of the most common. Yōkai that have the ability to shape-shift are called obake. Japanese folklorists and historians use yōkai as "supernatural or unaccountable phenomena to their informants". In the Edo period, many artists, such as Toriyama Sekien, created yōkai inspired by folklore or their own ideas, and in the present, several yōkai created by them are wrongly considered as being of legendary origin.
Tofu cae12810 2011-09-12 | Tofu or bean curd is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is of Chinese origin,and it is also a part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish. Tofu is thought to have originated in ancient China, but its precise origins are debated. Chinese legend ascribes its invention to prince Liu An (Chinese, 179--122 BC). Tofu and its production technique were introduced into Korea and then Japan during the Nara period. It also spread into other parts of East Asia as well.This spread likely coincided with the spread of Buddhism because it is an important source of protein in the vegetarian diet of East Asian Buddhism. Li Shizhen in the Ming Dynasty described a method of making tofu in Bencao Gangmu. Tofu contains a low amount of calories, relatively large amounts of protein, and little fat. It is high in iron and, depending on the coagulant used in manufacturing, may also be high in calcium and magnesium.
Hiragana cae12810 2011-09-02 | Hiragana is a Japanese syllabary, one basic component of the Japanese writing system, along with katakana, kanji, and the Latin alphabet (rōmaji). Hiragana and katakana are both kana systems, in which each character represents one mora. Each kana is either a vowel such as "a" ; a consonant followed by a vowel such as "ka" ; or "n" , a nasal sonorant which, depending on the context, sounds either like English m, n, or ng ([ŋ]), or like the nasal vowels of French.The complete hiragana syllabary consists of 50 characters Hiragana is used to write native words for which there are no kanji, including particles such as kara "from", and suffixes such as ~san "Mr., Mrs., Miss, Ms." Likewise, hiragana is used in words for which the kanji form is obscure, not known to the writer or readers, or too formal for the writing purpose. Verb and adjective inflections, as, for example, be-ma-shi-ta in tabemashita ("ate"), are written in hiragana, often following a verb or adjective root that is written in kanji. Hiragana is also used to give the pronunciation of kanji in a reading aid called furigana. The article Japanese writing system discusses in detail how the various systems of writing are used.
Todaiji Temple cae12810 2011-09-02 | Todaiji (Tōdai-ji, Eastern Great Temple),is a Buddhist temple complex located in the city of Nara, Japan. Its Great Buddha Hall (Daibutsuden), the largest wooden building in the world, houses the world's largest bronze statue of the Buddha Vairocana, known in Japanese simply as Daibutsu . The temple also serves as the Japanese headquarters of the Kegon school of Buddhism. The temple is a listed UNESCO World Heritage Site as "Historic Monuments of Ancient Nara", together with seven other sites including temples, shrines and places in the city of Nara. Sika deer, regarded as messengers of the gods in the Shinto religion, roam the grounds freely.
Japanese Curry cae12810 2011-09-02 | As curry rice was introduced to Japan via English cuisine, it was originally considered to be Western cuisine. This Western-style curry currently co-exists alongside Indian-style curry, which has become popular since the increase in Indian restaurants in the 1990s. A third style that combines these two, original curry, is also available. Western-style curry draws its influence from stews mixed with curry powder, which were popular amongst the British Navy. The Imperial Japanese Navy adopted curry from the British Navy, and now the Japan Maritime Self-Defense Force's Friday menu is curry rice. In the Kansai region, beef curry is most common, while in the Kantō region pork curry is most popular. This contrasts with South Asian curries where, due to the strong influence of Hinduism and Islam, vegetarian, chicken and lamb curries are most common. In Japanese homes, curry sauce is most commonly made from instant curry roux, which is available in block and powder forms, and contains curry powder, flour, oils and various flavourings. Ease of preparation, and the wide variety and availability of instant curry mixes, has made curry rice very popular, as it is very easy to make compared to many other Japanese dishes. Pre-made curry is available in vacuum-sealed bags that can be reheated in boiling water.
Shinkansen -bullet train- cae12810 2011-08-19 | The Shinkansen , also known as the bullet train, is a network of high-speed railway lines in Japan operated by four Japan Railways Group companies. Starting with the Tōkaidō Shinkansen in 1964, the network has expanded to currently consist of 2,387.7 km (1,483.6 mi) of lines with maximum speeds of 240--300 km/h (149--186 mph), 283.5 km (176.2 mi) of Mini-shinkansen with a maximum speed of 130 km/h (81 mph) and 10.3 km (6.4 mi) of spur lines with Shinkansen services. The network presently links most major cities on the islands of Honshu and Kyushu, with construction of a link to the northern island of Hokkaido underway and plans to increase speeds on the Tōhoku Shinkansen up to 320 km/h (199 mph). The Tōkaidō Shinkansen is the world's busiest high-speed rail line. Carrying 151 million passengers a year (March 2008),it has transported more passengers (over 4 billion, network over 6 billion) than any other high speed line in the world. Between Tokyo and Osaka, the two largest metropolises in Japan, up to thirteen trains per hour with sixteen cars each (1,323 seats capacity) run in each direction with a minimum headway of three minutes between trains. Though largely a long-distance transport system, the Shinkansen also serves commuters who travel to work in metropolitan areas from outlying cities.
Kyudo -Japanese Archery- cae12810 2011-08-19 | Kyudo or Kyūdō , literally meaning "way of the bow", is the Japanese art of archery. It is a modern Japanese martial art (gendai budō) and practitioners are known as kyudoka . It is estimated that there are approximately half a million practitioners of kyudo today.In 2005 the International Kyudo Federation had 132,760 graded members,but in addition to this kyudo is taught at Japanese schools and some traditions refrain from federation membership. Many Japanese high schools and colleges have kyudo clubs (bukatsu) in which students gather after regular classes to practice kyudo. Recently these have begun appearing in junior high schools as well, but it is generally left until high school because of the extreme danger of the sport. Because of the maturity needed in both mind and body to handle a bow and arrow, Japanese culture tends to prevent teaching kyudo until the age of 15 or 16.
Tuna -Maguro- cae12810 2011-08-19 | Tuna is a salt water fish from the family Scombridae, mostly in the genus Thunnus. Tuna are fast swimmers, and some species are capable of speeds of 70 km/h (43 mph). Unlike most fish, which have white flesh, the muscle tissue of tuna ranges from pink to dark red. The red coloration derives from myoglobin, an oxygen-binding molecule, which tuna express in quantities far higher than most other fish. Some larger tuna species, such as bluefin tuna, display some warm-blooded adaptations, and can raise their body temperatures above water temperatures by means of muscular activity. This enables them to survive in cooler waters and to inhabit a wider range of ocean environments than other types of fish. Japan is the biggest tuna consuming nation and is also the leader in tuna farming research.Japan first successfully farm-hatched and raised bluefin tuna in 1979. In 2002, it succeeded in completing the reproduction cycle and in 2007, completed a third generation.The farm breed is known as Kindai tuna. Kindai is the contraction of Kinki University in Japanese (Kinki daigaku).In 2009, Clean Seas, an Australian company which has been receiving assistance from Kinki University managed to breed Southern Bluefin Tuna in captivity and was awarded the second place in World's Best Invention of 2009 by Time magazine.
Taiko -Japanese drum- cae12810 2011-07-29 | Taiko means "drum" in Japanese (etymologically "great" or "wide drum"). Outside Japan, the word is often used to refer to any of the various Japanese drums ( "wa-daiko", "Japanese drum", in Japanese) and to the relatively recent art-form of ensemble taiko drumming (sometimes called more specifically, "kumi-daiko" ). The performances can last between 5 and 25 minutes and typically follow a jo-ha-kyū (beginning, middle, end/rapid, sudden, urgent, and emergency) structure, which means the performance will speed up significantly towards the grand finale.
Obon -Bon Festival- cae12810 2011-07-29 | Obon or just Bon is a Japanese Buddhist custom to honor the departed (deceased) spirits of one's ancestors. This Buddhist custom has evolved into a family reunion holiday during which people return to ancestral family places and visit and clean their ancestors' graves, and when the spirits of ancestors are supposed to revisit the household altars. It has been celebrated in Japan for more than 500 years and traditionally includes a dance, known as Bon-Odori. The festival of Obon lasts for three days; however its starting date varies within different regions of Japan. When the lunar calendar was changed to the Gregorian calendar at the beginning of the Meiji era, the localities in Japan reacted differently and this resulted in three different times of Obon. "Shichigatsu Bon" (Bon in July) is based on the solar calendar and is celebrated around 15 July in eastern Japan (Kantō: areas such as Tokyo, Yokohama and the Tohoku region), coinciding with Chūgen. "Hachigatsu Bon" (Bon in August) is based on the solar calendar, is celebrated around the 15th of August and is the most commonly celebrated time. "Kyu Bon" (Old Bon) is celebrated on the 15th day of the seventh month of the lunar calendar, and so differs each year. "Kyu Bon" is celebrated in areas like the northern part of the Kantō region, Chūgoku, Shikoku, and the Southwestern islands. These three days are not listed as public holidays but it is customary that people are given leave.
Tempura cae12810 2011-07-17 | A light batter is made of cold water (sometimes sparkling water is used to keep the batter light) and soft wheat flour (cake, pastry or all-purpose flour). Eggs, baking soda or baking powder, starch, oil, and/or spices may also be added. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in the unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice, or by placing the bowl inside a larger bowl with ice in it. Overmixing the batter will result in activation of wheat gluten, which causes the flour mixture to become chewy and dough-like when fried. Specially formulated tempura flour is available in worldwide supermarkets. This is generally light (low-gluten) flour, and occasionally contains leaveners such as baking powder. Tempura generally does not use breadcrumbs (panko) in the coating. Generally, fried foods which are coated with breadcrumbs are considered to be furai, Japanese-invented Western-style deep fried foods, such as tonkatsu or ebi furai (fried prawn). Thin slices or strips of vegetables or seafood are dipped in the batter, then briefly deep-fried in hot oil. Vegetable oil or canola oil are most common; however, tempura was traditionally cooked using sesame oil. Many specialty shops still use sesame oil or tea seed oil, and it is thought certain compounds in these oils help to produce light, crispier batter. When cooking shellfish, squid, or hard-skinned watery vegetables, such as bell pepper or eggplant, the skin is usually scored with a knife to prevent the ingredients from bursting during cooking, which can cause serious burns from splashing oil. In Japan, restaurants specializing in tempura are called tenpura-ya and range from inexpensive fast food chains to very expensive five-star restaurants. Many restaurants offer tempura as part of a set meal or a bento (lunch box), and it is also a popular ingredient in take-out or convenience store bento boxes. The ingredients and styles of cooking and serving tempura vary greatly through the country, with importance being placed on using fresh, seasonal ingredients.
Gion Matsuri -Kyoto- cae12810 2011-07-17 | The Gion Festival (Gion Matsuri) takes place annually in Kyoto and is one of the most famous festivals in Japan. It spans the entire month of July and is crowned by a parade, the Yamaboko Junkō on July 17. It takes its name from Kyoto's Gion district. "Yoiyama" Ayagasaboko float marchers.Kyoto's downtown area is reserved for pedestrian traffic on the three nights leading up to the massive parade. These nights are known as yoiyama on July 16, yoiyoiyama on July 15, and yoiyoiyoiyama on July 14. The streets are lined with night stalls selling food such as yakitori (barbecued chicken skewers), taiyaki, takoyaki, okonomiyaki, traditional Japanese sweets, and many other culinary delights. Many girls dressed in yukata (summer kimono) walk around the area, carrying with them traditional purses and paper fans. During the yoiyama evenings leading up to the parade, some private houses in the old kimono merchant district open their entryways to the public, exhibiting valuable family heirlooms, in a custom known as the Byōbu Matsuri, or Folding Screen Festival. This is a precious opportunity to visit and observe traditional Japanese residences of Kyoto.
Shoyu -Japanese soy sauce- cae12810 2011-04-22 | Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds,along with water and salt. After the fermentation, which yields moromi, the moromi is pressed, and two substances are obtained: a liquid, which is the soy sauce, and a cake of (wheat and) soy residue, the latter being usually reused as animal feed.[3] Most commonly, a grain is used together with the soybeans in the fermentation process, but not always. Also, some varieties use roasted grain. Soy sauce is a traditional ingredient in East and Southeast Asian cuisines, where it is used in cooking and as a condiment. In more recent times, it is also being used in Western cuisine and prepared foods. All varieties of soy sauce are salty, earthy, brownish liquids intended to season food while cooking or at the table. Soy sauce has a distinct basic taste called umami ("delicious taste") in Japanese.
Hina matsuri -Japanese Doll Festival- cae12810 2011-04-15 | Japanese Doll Festival for Girls ,held on March 3. The custom of displaying dolls began during the Heian period. Formerly, people believed the dolls possessed the power to contain bad spirits. Hinamatsuri traces its origins to an ancient Japanese custom called hina-nagashi ( "doll floating"), in which straw hina dolls are set afloat on a boat and sent down a river to the sea, supposedly taking troubles or bad spirits with them. The Shimogamo Shrine (part of the Kamo Shrine complex in Kyoto) celebrates the Nagashibina by floating these dolls between the Takano and Kamo Rivers to pray for the safety of children. People have stopped doing this now because of fishermen catching the dolls in their nets. They now send them out to sea, and when the spectators are gone they take the boats out of the water and bring them back to the temple and burn them. The customary drink for the festival is shirozake, a sake made from fermented rice. A colored hina-arare, bite-sized crackers flavored with sugar or soy sauce depending on the region, and hishimochi, a diamond-shaped colored rice cake, are served.Chirashizushi (sushi rice flavored with sugar, vinegar, topped with raw fish and a variety of ingredients) is often eaten. A salt-based soup called ushiojiru containing clams still in the shell is also served. Clam shells in food are deemed the symbol of a united and peaceful couple, because a pair of clam shells fits perfectly, and no pair but the original pair can do so. Families generally start to display the dolls in February and take them down immediately after the festival. Superstition says that leaving the dolls past March 4 will result in a late marriage for the daughter.
Samurai -bushido- cae12810 2011-04-15 | Samurai is the term for the military nobility of pre-industrial Japan. According to translator William Scott Wilson: "In Chinese, the character 侍 was originally a verb meaning to wait upon or accompany a person in the upper ranks of society, and this is also true of the original term in Japanese, saburau. In both countries the terms were nominalized to mean "those who serve in close attendance to the nobility," the pronunciation in Japanese changing to saburai. According to Wilson, an early reference to the word "samurai" appears in the Kokin Wakashū (905--914), the first imperial anthology of poems, completed in the first part of the 10th century. By the end of the 12th century, samurai became almost entirely synonymous with bushi, and the word was closely associated with the middle and upper echelons of the warrior class. The samurai followed a set of rules that came to be known as Bushidō. While they numbered less than 10% of Japan's population samurai teachings can still be found today in both everyday life and in martial arts such as Kendō, meaning the way of the sword.
Furoshiki -Japanese wrapping cloth- cae12810 2011-04-15 | Furoshiki (風呂敷, furoshiki) are a type of traditional Japanese wrapping cloth that were frequently used to transport clothes, gifts, or other goods. Although possibly dating back as far as the Nara period, the name, meaning "bath spread", derives from the Edo period practice of using them to bundle clothes while at the sentō (public baths;public furo). Before becoming associated with public baths, furoshiki were known as hirazutsumi (平包), or flat folded bundle. Eventually, the furoshiki's usage extended to serve as a means for merchants to transport their wares or to protect and decorate a gift. Modern furoshiki can be made of a variety of cloths, including silk, chirimen, cotton, rayon, and nylon. Furoshiki are often decorated with traditional designs or by shibori. There is no one set size for furoshiki, they can range from hand sized to larger than bed-sheets. The most common sizes are 45 cm (17.7 inch) and 68--72 cm (26.7-28.3 inch).
Maiko -Kyoto- cae12810 2011-04-04 | Maiko is an apprentice geiko. Their jobs consist of performing songs, dances, and playing the shamisen (three-stringed Japanese instrument) for visitors at a feast. Maiko are usually aged 15 to 20 years old and become geiko after learning how to dance (a kind of Japanese traditional dance), play the shamisen, and learning Kyō-kotoba (dialect of Kyoto), regardless of their origins. Maiko are considered one of the great sights of Japanese tourism, and look very different from fully qualified Geisha. They are at the peak of traditional Japanese femininity. The scarlet-fringed collar of a maiko's kimono hangs very loosely in the back to accentuate the nape of the neck, which is considered a primary erotic area in Japanese sexuality. She wears the same white makeup for her face on her nape, leaving two or sometimes three stripes of bare skin exposed. Her kimono is bright and colorful with an elaborately tied obi hanging down to her ankles. She takes very small steps and wears traditional wooden shoes called okobo which stand nearly ten centimeters high.There are 5 different hairstyles that a maiko wears, that mark the different stages of her apprenticeship. The "Nihongami" hairstyle with "kanzashi" hair-ornamentation strips is most closely associated with maiko,who spend hours each week at the hairdresser and sleep on holed-pillows to preserve the elaborate styling. Maiko can develop a bald spot on their crown caused by rubbing from Kanzashi strips and tugging in hairdressing.
Sakura -Cherry Blossom- cae12810 2011-04-04 | "Hanami" is the centuries-old practice of picnicking under a blooming sakura or ume tree. The custom is said to have started during the Nara Period (710--794) when it was ume blossoms that people admired in the beginning. But by the Heian Period (794--1185), sakura came to attract more attention and hanami was synonymous with sakura. From then on, in tanka and haiku, "flowers" meant "sakura." The custom was originally limited to the elite of the Imperial Court, but soon spread to samurai society and, by the Edo period, to the common people as well. Tokugawa Yoshimune planted areas of cherry blossom trees to encourage this. Under the sakura trees, people had lunch and drank sake in cheerful feasts. The most popular variety of sakura in Japan is the Somei Yoshino. Its flowers are nearly pure white, tinged with the palest pink, especially near the stem. They bloom and usually fall within a week, before the leaves come out. Therefore, the trees look nearly white from top to bottom. The variety takes its name from the village of Somei (now part of Toshima in Tokyo). It was developed in the mid- to late-19th century at the end of the Edo period and the beginning of the Meiji period. The Somei Yoshino is so widely associated with cherry blossoms that jidaigeki and other works of fiction often depict the variety in the Edo period or earlier; such depictions are anachronisms.
Soba (Japanese noodles) When you eat soba,this is the way to do it ! cae12810 2010-12-15 | Soba is a type of thin Japanese noodle made from buckwheat flour. It is served either chilled with a dipping sauce, or in hot broth as a noodle soup. Moreover, it is common in Japan to refer to any thin noodle as soba in contrast to udon . It takes three months for buckwheat to be ready for harvest, so it can be harvested four times a year, mainly in spring, summer, and autumn. In Japan, soba noodles are served in a variety of settings: they are a popular inexpensive fast food at train stations throughout Japan, but are also served by exclusive and expensive specialty restaurants. Markets sell dried noodles and men-tsuyu, or instant noodle broth, to make home preparation easy.
Tatami mats cae12810 2010-05-27 | Tatami mats are a traditional type of Japanese flooring. Traditionally made of rice straw to form the core (though nowadays sometimes the core is composed of compressed wood chip boards or polystyrene foam), with a covering of woven soft rush straw, tatami are made in uniform sizes. Usually, on the long sides, they have edging (heri) of brocade or plain cloth, although some tatami have no edging.
Ramen (Japanese noodles) cae12810 2010-02-03 | Ramen is a Japanese noodle dish that originated in China. It is served in a meat or fish based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork , dried seaweed (nori), kamaboko, green onions and even corn. Almost every locality in Japan has its own variation of ramen, from the tonkotsu ramen of Kyūshū to the miso ramen of Hokkaidō.
Mount Fuji cae12810 2010-02-03 | Mount Fuji is the highest mountain in Japan at 3,776 m (12,388 ft).Along with Mount Tate and Mount Haku, it is one of Japan's "Three Holy Mountains" (Sanreizan). An active volcano that last erupted in 170708, Mount Fuji is just west of Tokyo, and can be seen on a clear day. Mount Fuji's exceptionally symmetrical cone is a well-known symbol of Japan and it is frequently depicted in art and photographs, as well as visited by sightseers and climbers.
Onsen -hot springs- cae12810 2010-01-07 | An onsen is a term for hot springs in the Japanese language, though the term is often used to describe the bathing facilities and inns around the hot springs. A volcanically active country, Japan has thousands of onsen scattered along its length and breadth. Onsen were traditionally used as public bathing places and today play a central role in directing Japanese domestic tourism.
-Blue-eyed miso maker- in Japan cae12810 2007-10-20 | -Cool Japan-What's the miso?Mr. Flenley first came to Osaka 30 years ago as an instructor for an English language school.It was around this time that he discovered the fascination of making miso and joined the company, Osaka Miso Jyozo, owned by his wife's family, after having his great personality and abilities recognized by the former President.only a Japanese Site and doesn't have English Site www.osakamiso.com
MOTOGP RIDER ABE NORICK FUNERAL cae12810 2007-10-14 | MOTOGP RIDER ABE NORICK 2007 OCTOBER 13 FUNERAL THANK YOU NORICK GOOD BYE NORICK
-MISSING CAMERA- Myanmars Army kill a Japanese photographer cae12810 2007-10-09 | Nagai's cameras is missing. A new video image was sent by Burma's. The outrage of the army was taken of the new video image.
