The Millennials Kyoto is located in close proximity to Sanjo station, it is a next generation capsule hotel that features stylish compact stay including working space. Check the rooms and rates, and make a reservation! The Millennials, Kyoto – A New High-Tech Capsule Hotel Check the “The Millennials Kyoto – Next Generation Japanese Capsule Hotel” […]
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Japan National Tourism Organization (JNTO) New York Office released the digital mini-series “Go: Tohoku” to promote Tohoku region to the U.S. market, the “hidden gem” located in the northern part of Japan. The videos filmed documentary-style showcase four American influencers exploring the breath-taking natural landscapes, learning about rich local history, and their fascination of the […]
Japanese Black cattle have been bred in the bountiful natural environment of Shiga Prefecture for hundreds of years, and the traditional taste of Omi Beef has been passed down from the Edo Era (1603-1868) to the present time as Japan’s oldest brand of beef.
The Current Situation in Fukushima 2017 – Reporting discoveries and moving experiences from viewpoint of three overseas reporters
Three bloggers from overseas each visit a different destination within Fukushima Prefecture following their respective interests in the show. They report discoveries and moving experiences they have had respectively in Fukushima. Their themes are varied, including (1) comprehensive conditions of environmental remediation, (2) tourism and food, and (3) technological innovation and development.
The “Seto Inland Shimanami Sea Route” has a series of bridges across beautiful islands connecting Ehime’s Imabari City to Hiroshima’s Onomichi City.
Season Gets under Way for Catching “Echizen Gani,” Representative of Japanese Brand-name Crabs The season for catching “Echizen Gani” (crabs), luxury-brand Zuwai Gani (snow crabs) caught in the Sea of Japan off the Echizen Coast and landed in Fukui Prefecture, got under way on November 6. Echizen Gani, known as the only brand-name crab species […]
Rich history and culture, exquisite nature, amazing food and invigorating outdoor sports await when you discover the Diamond Route. Fukushima, Tochigi and Ibaraki Prefectures are full of sparkling treasures that await your visit. Learn more at www.diamondroutejapan.com
Vote for your favorite recipe created by Chef Dale Talde and win a trip for 2 to Japan! Contest Period: Nov. 1, 2017 ~ Feb. 28, 2018 Vote from here: http://us.jnto.go.jp/food/ Tea Steamed Red Snapper, Matcha Salsa Verde, Crispy Brussels Sprouts Serves 4 Ingredients American Red Snapper: 4 fillets (6-8 oz. each) Olive Oil: 4 tbsp. Salt to taste Water: 2 cups Matcha (Green Tea) Powder: 1 tbsp. “Matcha Salsa Verde” Extra Virgin Olive Oil: 1.5 cups Matcha Powder: 2 tbsp. Garlic: 2 cloves (minced) Shallots: 1 large (finely chopped) Parsley (pick leaves): 1/2 cup (finely chopped) Cilantro (pick leaves): 1/2 cup (finely chopped) Soy Sauce: 1/2 cup Japanese Rice Vinegar: 1/2 cup “Crispy Brussels Sprout” Olive Oil: 3 tbsp. Brussels Sprout: 1 lb. Garlic: 1 clove Salt: 2 tsp. Directions - Sprinkle salt and olive oil on fish fillets. - In a bowl, mix matcha and olive oil together. Whisk in rice vinegar. Chop all ingredients and add to the bowl. - Heat a pan very hot. Add olive oil and add Brussels Sprouts. Add a garlic and season salt. Fry them until they become crispy about 10-15 minutes. - In a pan with a steam rack, or a large sauté pan with a ceramic plate, place fish onto the plate. Then add 2 cups of water and 1 tablespoon of matcha to pan, then, cover with foil. Steam for 8-10 minutes until done. - Put matcha verde sauce on plates and arrange a fish fillet and Brussels Sprouts on top of it. There are a million reasons to fall in love with Japan! Explore them all them all and start planning your ONLY IN JAPAN GETAWAY today! http://us.jnto.go.jp/top/index.php
Vote for your favorite recipe created by Chef Dale Talde and win a trip for 2 to Japan! Contest Period: Nov. 1, 2017 ~ Feb. 28, 2018 Vote from here: http://us.jnto.go.jp/food/ Bonito Spiced Tuna, Golden Beet Dashi, Pickled Mustard Seeds Bonito Spiced Tuna, Golden Beet Dashi, Pickled Mustard Seeds Serves 4 Ingredients Sushi-grade Tuna: 2 lbs. (or 4 x 8 oz. steaks) “Pickled Mustard Seeds” Mustard Seeds; 4 tbsp. Japanese Rice Vinegar: 1/2 cup Sugar: 1 tbsp. Salt: 1 tsp. “Bonito Pastrami Spice” Bonito Flakes (ground): 8 tbsp. Whole Coriander: 8 tsp. Whole Black Pepper: 8 tsp. Sugar: 1 tbsp. Salt: 1 tsp. Onion Powder: 4 tsp. Garlic Powder: 4 tsp. “Golden Beet Dashi” Beets: 2 lbs. Water: 2 cups Salt: 1 tsp. Bonito Flakes: 2 cups Kombu (Dried Kelp): 1 sheet Yuzu Juice: 2 tbsp. Dill for Garnish Directions - In a small bowl, mix vinegar, salt and sugar, and add mustard seeds and let rest for 2-3 hours to soak up liquid. - Add all ingredients of Bonito Pastrami Spice to spice grinder, pulse to a fine dust. Then move to a mixing bowl. - Pre heat an oven to 375˚. In a baking pan, add peeled beets, salt, bonito flakes, kombu and water, then cover pan with foil. Steam/roast beets for 1 hour or until tender. - Take out beets and let cool. Cut beets into a half inch cubes. Strain the beet cooking liquid and season with yuzu, salt, and cool. Add beets in a bowl, dress beets with golden beet dashi. - Crust bonito pastrami spice around tuna. - Heat a skillet and add 2 tablespoons of oil, add crusted tuna and sear for 20-25 seconds each side, then rest. - Serve beets on a plate and place sliced tuna on top, add pickled mustard seeds, garnish with dill. There are a million reasons to fall in love with Japan! Explore them all them all and start planning your ONLY IN JAPAN GETAWAY today! http://us.jnto.go.jp/top/index.php
Vote for your favorite recipe created by Chef Dale Talde and win a trip for 2 to Japan! Contest Period: Nov. 1, 2017 ~ Feb. 28, 2018 Vote from here: http://us.jnto.go.jp/food/ Wagyu Beef Skewers with Japanese Scallion, sweet potatoes, maple-soy glaze Serves 4 Ingredients Wagyu Beef (You can also use US beef) 2 lbs. (cut into large dices) Japanese Sweet Potatoes: 1 lb. Scallions: 2 bunches Salt to taste Pepper to taste Bamboo Skewers: 8 sticks “Maple Soy Glaze” Sherry Vinegar: 1/3 cup Maple Syrup: 1/2 cup Lite Soy Sauce: 1/2 cup Otafuku Okonomiyaki Sauce: 1/4 cup Butter: 4 tbsp. Directions - Soak wooden skewers in water. - Peel Japanese sweet potatoes and cut into 1 inch cubes. - Add to a pot and cover with water and season with a pinch of salt. Bring potatoes to a simmer and cook for 4 minutes. This is not to cook thru but to soften for the grill. - Cut scallions into 8 1 inch pieces. Slice the rest of it thinly. - Take a wooden skewer and add one beef cube, one sweet potato cube and then repeat. 2 beef, 2 potato cubes and 1 scallion per skewer and make 8 skewers total. - In a sauce pot, add sherry vinegar, maple syrup, lite soy and Otafuku sauce. Bring to a simmer and add cold butter slowly while whisking to create a thick sauce. - Heat a grill to very hot. - Season each skewer with salt and pepper. Brush glaze on each skewer, place in the grill, and keep brushing with glaze. - Cook each side 2-3 minutes then flip, and continue to glaze. When cooked to desired doneness, sprinkle with salt, pepper and oil. Serve 2 skewers on a plate, add glaze over the skewers and sprinkle scallions. There are a million reasons to fall in love with Japan! Explore them all them all and start planning your ONLY IN JAPAN GETAWAY today! http://us.jnto.go.jp/top/index.php
Vote for your favorite recipe created by Chef Dale Talde and win a trip for 2 to Japan! Contest Period: Nov. 1, 2017 ~ Feb. 28, 2018 Vote from here: http://us.jnto.go.jp/food/ Wagyu Beef Skewers with Japanese Scallion, sweet potatoes, maple-soy glaze https://youtu.be/lcxn73XomG4 Bonito Spiced Tuna, Golden Beet Dashi, Pickled Mustard Seeds https://youtu.be/HFIR13oCHkw Tea Steamed Red Snapper, Matcha Salsa Verde, Crispy Brussels Sprouts https://youtu.be/ohcMFTJQHpQ There are a million reasons to fall in love with Japan! Explore them all them all and start planning your ONLY IN JAPAN GETAWAY today! http://us.jnto.go.jp/top/index.php
Lake Inawashiro-ko, located almost in the center of Fukushima Prefecture, is the main entrance to Bandai-Asahi National Park. It is the fourth largest lake in Japan, and is also called Lake Tenkyo-ko, or heaven's mirror lake, because its surface reflects the shape of Mt. Bandai-san like a heavenly mirror. Around Nagahama on the northern shore, you can enjoy nature's beauty from season to season: spring with its verdure and wild birds; camping, water skiing, boardsailing, and lake bathing in summer; in autumn the scarlet-tinged leaves; and try winter sports and watch migrating swans in the wintertime. It is frequented by visitors all the year round.The world renowned Dr. Hideyo Noguchi (1876-1928), famous for his research into yellow fever and whose portrait is depicted on the 1,000-yen note, was born in Inawashiro, and in his parents' home has been preserved as the Noguchi Hideyo Memorial Hall, where many of his favorite items and letters are displayed. In the neighboring area are the Aizu Folklore Museum, introducing the life and culture of the Aizu district, Sekai-no-garasu-kan (the World's Glass Hall) and the Inawashiro Jibiru-kan (locally brewed beer hall), where you can drink beer brewed using the pure underground water from Mt. Bandai-san, and also enjoy authentic Italian dishes.
The Aizu-kogen Highlands is located in the southwestern part of Fukushima Prefecture. It is a resort area dotted with nature parks, leisure facilities, and hot springs nestled along the crystal clear Tadami-gawa River, which flows through the Oku-Aizu area, and its tributaries, the Ina-gawa and Hinoe-mata-gawa rivers. Tourists flock to this popular resort area to enjoy outdoor activities all year round, including sightseeing in the scenic Oze area, fishing in mountain streams from spring to fall, as well as skiing in winter.The Hinoe-mata-mura Village is famous for the Oze ponds and meadows, legends about fleeing Heike warriors, and the Hinoe-mata Kabuki (a form of traditional Japanese theater) that has been passed down from generation to generation since the Edo Period and is performed as a dedicatory kabuki play a few times a year even now. Buckwheat for use in soba noodles is widely cultivated, and every year in late fall the Shin-Soba-matsuri Festival (New Soba Noodle Festival) is held at the Oze-no-Sato Exchange Center to celebrate the harvest of the buckwheat crop. The village has a number of facilities, including a hot spring with an abundant supply of hot water, and a swimming pool. A sauna is also available, which visitors may use while wearing swimsuits.
“Hatsune Miku” will guide you around Japan to the “OISHII” TRIP, full of tasty food and catchy dance! “OISHII”(≒Delicious) ［Official Site］ tasteofjapan-videos.jp/oishiitrip ［Instagram］ @tasteofjapan_videos Post your #oishiitrip on Instagram! About “Hatsune Miku” : http://piapro.net/ ———————————————————————– ［Cast］ Hatsune Miku ［Creative Director / Movie Director］ YKBX ［Sound］ Lyrics: Mio Aoyama Music: Junichi OGURO Arrangement: Junichi OGURO, BIGHEAD […]
Descente Ltd. started in 1935 and through the years has continued to push the boundaries of what is possible in ski apparel. For more details, click here.
Kakunodate is a quiet town in the eastern region of Akita. It is enclosed on three sides by mountains and Hinokinai-gawa River that runs to the south. The town has been developed into a castle town after the original township arrangement in the early 17th century. The town has a refined ("miyabi") and elegant ("iki") atmosphere, as is called the Little Kyoto of Michinoku.Many samurai houses remain in Kakunodate, making it one of the best places to see an example of a Japanese castle town. Today the houses are privately owned by the descendants of the samurai warriors; however, some of the residences such as the Ishiguro, Aoyagi, and Nishinomiya are open to the public.There remains shrines, temples, and merchants' storehouses as well, which are located in the southern part of town. The presence of these historical buildings gives you a feeling that the history of Kakunodate is still alive today.
Yamamoto-san is a fourth-generation master knifesmith and Chairman of the Kamikoto Advisory Board. He continues to work in the company founded by his great-great grandfather in 1908. A family of swordsmiths, Yamamoto-san ancestors made their living forging traditional katana blades. The family refined steel and made katana blades for the Japanese Navy. Yamamoto-san’s sees the […]
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