Japanese hotel-made confectionery has brand equity.
People often give them for present.
Today’s sweets is the present given to guests at a wedding reception.
Baked cake of Gosenjyaku Hotel in Kamikochi.
Kamikochi is the scenic national park and visited many people.
This cake contains walnuts.
We love sweets made of ingredients to a particular locality.
Dagashi is cheap Japanese junk food snacks for children, but they have high quality and popular to adults.
You can buy them at convenience stores.
The country used to be dotted with mom-and-pop candy shop, dagashi specailty stores, but they are rare today.
Mom-and-pop candey shop sells not only dagashi but also some toys.
My son likes airplanes made of paper.
Dagashi date back to the edo period.
A distinction was made between “jo”, or luxury “gashi” treats made with white sugar, which was expensive, and “da”, or inferior, gashi made with cheaper sweeteners like starch syrup and brown sugar.
I like “kinakobo”, which is made of sugar, starch syrup and other ingredients molded into sticks and coated with “kinako”, or toasted soybean flour.
The sweetness is just right.
They tried to match the sweetness of sun-dried persimmon, which was a popular sweet snack in the days of Edo.
There is the Noh theater in Ginza.
You can watch Noh performance easily.
However, many Japanese think the Noh play is difficult.
And there are many Japanese who have never viewed the Noh.
I have watched the performance but once.
Nohgaku is on the UNESCO list of intangible cultural heritage assets.
It was included in 2008.
Nohgaku dates back to the Nara period in the 8th century.
The term includes both Noh, a uniquely Japanese style of musical theater, and Kyogen, a comedic style that began around the same time.
Nohgaku plays use over 200 masks.
The mask of Hannya, whose face became distorted like a demon’s due to extreme jealousy.
Noh is often performed in conjection with Kyogen.
They say the comic relief of Kyogen, coupled with the subtle profundity of Noh, soothes the mind.
The tempo of Noh is very slow for modern people.
I felt sleepy during the performance.
At the same time, we notice ourself living in the world time passing fast.
Es gibt das Noh-Theater in Ginza.
Sie können Noh Leistung leicht beobachten.
Allerdings denken viele Japaner, dass das Noh-Spiel schwierig ist.
Und es gibt viele Japaner, die noch nie die Noh gesehen haben.
Ich habe die Aufführung aber einmal gesehen.
Nohgaku ist auf der UNESCO-Liste der immateriellen Vermögenswerte des kulturellen Erbes.
Es wurde 2008 aufgenommen.
Nohgaku stammt aus der Nara-Periode im 8. Jahrhundert.
Der Begriff umfasst sowohl Noh, ein einzigartig japanischen Stil des Musiktheaters, und Kyogen, ein komödiantischer Stil, der um die gleiche Zeit begann.
Nohgaku spielt über 200 Masken.
Die Maske von Hannya, die Gesicht wurde wie ein Dämon wegen der extremen Eifersucht verzerrt.
Noh wird oft in Übereinstimmung mit Kyogen durchgeführt.
Sie sagen das komische Relief von Kyogen, gepaart mit der subtilen Tiefe von Noh, beruhigt den Geist.
Das Tempo von Noh ist für moderne Menschen sehr langsam.
Ich fühlte mich während der Vorstellung schläfrig.
Gleichzeitig bemerken wir uns, wie wir in der Weltzeit leben.
I have two daughters.
They love playing with Licca-chan dolls.
Licca-chan doll is a dress-up doll.
Japanese girls have loved it for 50 years.
I and my mother had Licca-chan dolls when we are little girls.
Some old Licca-chan dolls are made a deal at a high price.
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Licca-chan has a detailed biography.
She was born on May 3 to aFrench father, an orchestra conductor, and a Japanese mother, a designer.
Her full name is Licca Kayama.
She is supposed to be an 11-year old elementary school.
However, for the G-8 Summit in Okinawa in 2000, a special edition Summit Licca-chan was given to all attendees as a gift from Japan.
That doll was supposed to be in her 30s and pursuing a career as a diplomat.
So, Licca-chan is forever 11, and an adult.
Japanese people eat “sansai” in spring.
Sansai is mountain vegetables, edible wild plant.
I like deep-fried “hukinoto”, or butterbur sprouts.
It has some bitterness, but I understand the bitterness has a medicinal effect.
In the spring, many people suffer from sleeplessness, irritation and other conditinons.
Seasonal “sansai ”, or mountain vegetables, supposedly help adress such problems.
A lot of people swear by seasonal foods.
Certainly, they are fresh and highly nutritious.
You can buy and eat sansai at local grocery stores and Japanese restaurants.
Some Japanese people pickes at mountain oneself, but some mountain vegetables can be toxic.
So, an amateur is in danger.
Japaner essen "Sansai" im Frühling.
Sansai ist Berg Gemüse, essbare Wildpflanze.
Ich mag frittierte "Hukinoto", oder Pestwurz Sprossen.
Es hat einige Bitterkeit, aber ich verstehe, dass die Bitterkeit eine heilende Wirkung hat.
Viele Menschen leiden im Frühling Schlaflosigkeit, Gereiztheit und andere Conditinons.
Saisonale "sansai" oder Berg Gemüse, angeblich helfen Adresse solche Probleme.
Viele Menschen schwören auf saisonale Lebensmittel.
Sicherlich, sie sind frisch und sehr nahrhaft.
Sie können kaufen und essen in lokalen Lebensmittelgeschäften und japanische Restaurants.
Einige Japaner pickes am Berg selbst, aber einige Berg Gemüse können giftig sein.
Ein Amateur ist in Gefahr.
“Takoyaki” (Octpus dumplings) is one of Osaka’s local popular local specialities.
It is a baked ball of wheat flour of three to five centimeter diameter, into which a small piece of octpus is put.
Not only eating at a stand and a restaurant, but also cooking at home.
I have a takoyaki pan and they say every house int the city owns one.
By most account, takoyaki was created in 1935, when an Osaka restaurant cooked a batter made from flour and stock in the shape of ball, with diced octpus inside.
I sometimes eat rice with takoyaki as the main dish.
Many foreighners surprised that, because that would be like eating rice with bread as entree.
I enjoy takoyaki with variatinons.
I use sausage, rice cake and cheese, shrimp instead of octpus.
Not only that, I cook spanish “ajilio” -dish fried in garlic oil with a takoyaki pan.
I think takoyaki has very possible food.
Japanese like eating “fugu”, or blowfish, but foreighners surprised at eating poisonous fish.
In the old days, eating blowfish, was often deadly.
Japan’s Edo government frequently banned consumption of the poisonous fish to prevent unnecessary militaly losses.
Today, blowfish preparation is strictly regulated, so it is safe to eat it in restaurants with licensed processing specialists.
I hear that Osaka accounts for about 60% of the blowfish consumed in Japan.
Most people call the fish fugu, but in Osaka they use the term “teppou”, meaning gun, because it can kill –at least when it is prepared incorrectly.
“Fugu nabe”, or blowfish stew , is called “tecchiri” In Osaka.
It is a shortened form of “chiri nabe”, a simple hot pot, with “teppou”.
Blowfish has a very light flavor.
It tastes great raw, as sashimi, or deep-fried.
