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ch deeper than the name settled on the edge of the ushimado cho a branch of the setouchi inland sea known colloquially as the agean sea of japan the farmlands surrounding hotel limani produce some of the best olives mushrooms and lemons in the nation quite naturally john yanni diacos the award winning greek chef in charge of limani s restaurant the terrace sources much of his ingredients from limani s own gardens as we sat down for lunch the first of many memorable meals we would relish during our stay we felt an almost visceral sense of comfort as plate after plate of beautifully arranged authentic greek food graced our table in succession consistent with their standing as a hotel and spa the delicious and healthful cuisine added tremendously to the rejuvenating feelings characteristic of our entire stay at hotel limani our menu changes in harmony with the seasons so everything at the terrace is always as fresh as possible says miss yamaguchi and because our gardens the sea and the ushimado farmlands are all right here most of our ingredients are picked caught or harvested each morning it doesn t get healthier than that in the interlude between lunch and dinner we decided to while away some time in the gym studio where miss yamaguchi guided us through a relaxing set of stretches and exercises afterward my partner went in for a facial of organic essential oils and a dip in the seasonal ladies only lemon bath while i relaxed beside the fireplace in limani s sophisticated lounge before we knew it the sea lit up with the warm glow of evening and together we stood outside in limani s poolside courtyard with a sense of deep relaxation rarely afforded to travelers as the general manager of the hotel informed us the average stay at hotel limani is one week and at the end of our first day there it was easy to see why as we watched the sun set at last over the shimmering waves of ushimado we lost all sense of time and place were we travelers along the beautiful setouchi sea or mediterranean island hoppers watching the sun sink into the aegean either way there in that moment we felt perfectly at home photographs text by peter michel chordas extra information address 3900 ushimado ushimado cho setouchi shi okayama 701 4302 japan access from oku sta two free shuttles a day or take the bus towards ushimado and alight at phone number 0869 34 5500 number of rooms 42 check in time 15 00 check out time 11 00 投稿者 ryoma sakamoto japan カテゴリー 未分類 2件のコメント 04 12月 18 kobe luminarie 2018 already famous for night views an even more beautiful festival of lights in kobe the first kobe luminarie was held in december of 1995 to commemorate the victims of the great hanshin earthquake january 1995 as well as to reinforce hopes and dreams for reconstruction and revitalization of the city since then the kobe luminarie has been seen by many as a symbol of kobe and it has become a definitive characteristic of the area in 2015 the covered illuminated corridor galleria coperta made its debut a feature where guests can pass through a tunnel filled with lights you can truly feel the power surrounding you in the tunnel as you are wrapped in light from all sides video of kobe luminarie overview of kobe luminarie 2018 open event period december 7 16 2018 lights illuminated between around 6 00 p m to around 9 30 p m address chuo ku kobe city hyogo prefecture map location kobe foreign settlement and higashiyuenchi park kobe city access 7 minutes on foot from the jr kobe line s motomachi station admission free 投稿者 ryoma sakamoto japan カテゴリー 未分類 4件のコメント 30 11月 18 best christmas dance songs for kids with easy choreography moves best christmas dance songs for kids with easy choreography moves great for christmas shows concerts performances school preschool and home can you join in with this christmas dance let us know thanks for subscribing subscribe http www youtube com user childrenl christmas dance songs 0 00 jingle bells christmas dance 1 37 we wish you a merry christmas christmas dance 3 16 deck the halls christmas dance free lyric sheet and activities https childrenlovetosing com christ itunes https itunes apple com nz album top spotify https open spotify com album 4doqem ️ google play https play google com store music a _________________________________________________________________ get in touch facebook https www facebook com christmasson pinterest https www pinterest nz christmasson instagram https www instagram com christmasso feel the christmas joy with christmas songs and carols love to sing 投稿者 ryoma sakamoto japan カテゴリー 未分類 コメントする 29 11月 18 november 29 2018 welcome to okayama japan the land of sunshine see how samurai swords are made at bizen osafune sword museum okayama history of japanese samurai swords 1 000 years ago during the edo period bizen osafune was the top sword making school in japan cities tended to form and grow near a water source since ships were a common method of transporting goods and osafune was no different the main road during the edo period stretching from kyushu to kyoto passed through osafune this meant that the small city was in a great position for trade and production the craftsmen of osafune could easily observe the market and the demand when japan lost the second world war america seized all the swords they could get a hold of from japan about 2 000 000 swords were taken but 5 500 have been returned since then due to cultural and historical value the other missing swords were likely discarded there are very few places left today where you can see the traditional samurai swords and learn the history of japanese sword making bizen osafune sword museum is the only place in japan where you can see all the steps of making a japanese sword bizen osafune sword museum bizen osafune sword museum is a unique museum where collections of samurai swords are on display the fashion of swords has changed many times throughout time and thus different time periods each have unique swords it is very interesting to see how the traditional japanese samurai swords are made there are 11 craftsmen involved in the process of making a japanese sword the souvenir shop sells a variety of items such as imitation swords paper knives and other little knickknacks if you happen to be crazy about swords you can see the real samurai swords for sale a short sword called wakizashi is sold from 350 000 yen just remember that as a sword owner you will need to register your sword with the authorities in japan if you want to bring your sword home with you then you will need the appropriate import papers events and opening hours entrance fee 500 yen a free english speaking volunteer guide is available but needs to be booked in advance please contact the bizen osafune sword museum two weeks in advance by phone or email every second sunday of the month between 14 00 15 00 you can see a free demonstration on how to temper a sword you can also take part in a workshop to learn how to make a paper knife this costs 1 500 yen and takes approximately 1 5 hours prior reservation is needed at least 2 weeks in advance open every day expect monday and the day after a national holiday how to get there the closest train station to bizen osafune sword museum is kagato station it is a 23 minute walk from the station bizen osafune sword museum is approximately 35 minutes by foot from osafune station taking a taxi is recommended the craft of the sword smith japanese swords are made of a type of steel called tamahagane tama means round and precious and hagane means steel first the lumps of tamahagane are heated and hammered into flat pieces and then the pieces are divided into soft and hard pure steel the chosen pieces are then piled on the base that is made from homogeneous steel the hard work starts now the charcoal is heated to 1 300 degrees celsius the sword smith has mastered the art and can see and hear when the fire is ready the steel is then heated hammered flat cut in half folded and hammered flat again this process is repeated many times to make the sword as strong and durable as possible this process produces the soft steel that is used at the core of the sword the steel is then cut into rectangles and piled evenly on top of the base and forged together the softer steel is wrapped up in the harder steel in a u shape that is folded and hammered flat and then folded again multiple times the blade is dipped in a clay mixture between each folding in order to protect it from oxidation and carburization now it is time to create the shape of the sword the steel is put in the fire and lengthened by hammering then the exact shape of the sword and the tip called kiseki is formed with a smaller hammer at this point all that is left to do is file the sword and quench it in water where the blade starts to create sori the bending of the sword the blade gets a rough polishing before it is passed to the next craftsman the polisher the total weight of a finished japanese sword is surprisingly light weighing only around 800 g the other craftsmen in japanese sword making once the sword smith is done with his work the sword must pass through several other craftsmen before it is complete first the polisher needs to sharpen and polish the blade japanese sword polishing includes 14 steps and then the sword is passed to the engraver where kanji or other images get engraved into the blade traditional japanese swords include many small details such as a collar called habaki that prevents the blade from touching the scabbard this are craftsman that specialise in making habaki the scabbard maker makes the scabbard in magnolia he makes two curved halves that are glued together with glue made from rice this is a difficult job since the scabbard must fit the sword perfectly when the scabbard is finished it is passed to the lacquerer who decorates the scabbard by using lacquer made from natural products such as minerals another craftsman who specialises in making hilts and binding makes the hilt he makes the hilt from wood and then covers it in the skin of stingray to create a strong grip silk rope is then used to bind around the skin in order to strengthen it metalworkers guard makers and hilt decorators are other craftsmen that play a part in the final details of the sword not only is a japanese sword about strength and durability but also the visual beauty of each sword is equally important both to the craftsmen and samurai warriors street address bizen long haul sword museum 701 4271 setouchi city nagoya machi nagoya 966 tel 0869 66 7767 投稿者 ryoma sakamoto japan カテゴリー 未分類 2件のコメント 26 11月 18 festival of the lights in osaka 2018 投稿者 ryoma sakamoto japan カテゴリー 未分類 1件のコメント 25 11月 18 november 25 2018 welcome to okayama japan the land of sunshine momotaro fantasy okayama city momotaro fantasy is a regular winter event when the area surrounding okayama station is illuminated with a new theme each year trees and other objects in the area are beautifully lighted up basic information date early december late december hours 6 00pm address okayama city kita ku location okayama station front square access near jr okayama station 投稿者 ryoma sakamoto japan カテゴリー 未分類 2件のコメント 17 11月 18 november 17 2018 welcome to okayama japan the land of sunshine okayama s original local gourmet hinase s kakioko okonomiyaki with oysters dear readers how do you like your oysters raw fried steamed hot pot is good too right today we will introduce a local gourmet appropriate for an oyster growing port town okonomiyaki with oysters or kakioko kaki oyster in japanese busy fishermen have eaten kakioko as a light meal since the late 1960s before the concepts of local gourmet or b grade gourmet had even been born at that time the dish wasn t called kakioko but as activities to enliven the region with this hinase soul food began the dish was named kakioko after participating in the 2011 b grade local gourmet festival b 1 grand prix competition in himeji the dish was introduced to the whole of japan i tried some of this original local gourmet that is enlivening the okayama area first off i visited the restaurant uma x uma here the kakioko has an okonmiyaki unique to hinase hinase yaki as its base hinase yaki is made by quickly mixing together a large heap of cabbage with batter and spreading it on a hot plate next peeled oysters that have been fried on the hot plate tenkasu crunchy deep fried dough a byproduct of tempura green spring onions and egg among other ingredients are thrown on top of the base and fried until the dish is ready done this is the finished product kakioko jpy950 it may look the same as normal okonomiyaki but it is filled with oysters that were fried on the plate just a moment ago no matter which part you eat there s bound to be some oyster in there the cabbage is crunchy and as the juices from both the cabbage and oysters are coupled it is really juicy the sauce is a bit spicy it s a dish that makes you want to drink beer this is maki the owner of the shop she s so pretty isn t she i d like to talk with her but as i have to get to the next restaurant i leave the store behind somewhat reluctantly i ll come again tho well then the second restaurant is called yururi this shop located on the other side on hinase fishing port and gomi no ichi market specializes in take outs that you can eat when you don t have too much time or even during working hours after hearing the words take out please don t get the wrong idea the store is a representative of the authentic style with thought put in the flavoring of the batter and even how the cabbage is cut this time we ordered the kaki zoryou more oyster jpy1000 it includes a whopping 10 oysters at this shop the ingredients are mixed well together with the batter and then fried after that raw oysters are added on top no matter which part of the dish you eat it s oysters oysters and more oysters the batter and other ingredients support the oysters the main act and the aroma of the sea coupled with the sweet sauce slowly fills your mouth kakioko sauce as its name suggests was developed just for kakioko in cooperation with a local soy sauce manufacturer takatori shoyu and made in hinase as it s apparently delicious on deep fried oysters and pork cutlets as well as okonomiyaki it makes a good souvenir jpy600 tax oh i m so full thank you for the meal then i received some new information apparently there s a specialist store in hinase that makes delicious boiled gyoza so i went to visit the store s name is santon suigyoza daio although this is supposed to be an article on kakioko this is the rumored gyoza and it really is delicious apparently the ingredients including okayama pork and yellow chives are chosen carefully in the local okayama area although i d already had two kakioko with around 20 oysters the gyoza just slid down just when i was admiring the depth of hinase gourmet a person in a suit appeared before my eyes this is mr kawahira the representative for the hinase kakioko t...