Tenjinmatsuri

Type of Onsen

noreply@blogger.com (Anonymous) — Tue, 01 Jun 2010 13:05:00 +0000

There are 9 types of onsen that are regarded as having healing effects. In such establishments, these claims are usually clearly displayed. Bathing in the right onsen can be an effective cure for some illnesses.
1. Hot springs containing carbon dioxide are good for keeping your body warm.
2. The hydrogen carbonate springs are good for smooth skin.
3. Hot springs containing chloride are good for elderly people who have painful joints.
4. Sulfate springs are good for preventing the hardening of the arteries.
5. Iron-rich springs are good for painful joints, menopausal discomforts and chronic skin diseases.
6. Sulfur springs are effective for lowering high blood pressure and preventing the hardening of the arteries.
7. Although acid springs can irritate the skin, they are good for chronic skin diseases, women's diseases and diabetes.
8. Springs containing radium or radon ions are effective for lowering high blood pressure and preventing the hardening of the arteries.
9. The normal type of spring is a mild spring with a low mineral content, but this is also widely used as a treatment.

Beside that, there are some different onsen with special purpose. Sometimes it was very unique and special .. they are
Green Tea Onsen

Sake Onsen

Coffe Onsen

And then.. WIne Onsen...

Onsen

noreply@blogger.com (Anonymous) — Tue, 01 Jun 2010 12:47:00 +0000

An onsen (温泉) 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. As 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.

Onsen come in many types and shapes, including outdoor (露天風呂 or 野天風呂, rotenburo or notenburo) and indoor baths. Baths may be either public run by a municipality or private (内湯, uchiyu?) often run as part of a hotel, ryokan or Bed and Breakfast (民宿, minshuku).

Onsen are a central feature of Japanese tourism often found out in the countryside but there are a number of popular establishments still found within major cities. They are a major tourist attraction drawing Japanese couples, families or company groups who want to get away from the hectic life of the city to relax. Japanese often talk of the virtues of "naked communion" (裸の付き合い, hadaka no tsukiai?) for breaking down barriers and getting to know people in the relaxed homey atmosphere of a ryokan with an attached onsen. Japanese television channels often feature special programs about local onsens.

Traditionally, onsen were located outdoors, although a large number of inns have now built indoor bathing facilities as well. Onsen by definition use naturally hot water from geothermally heated springs. Onsen should be differentiated from sentō, indoor public bath houses where the baths are filled with heated tap water. The legal definition of an onsen includes that its water must contain at least one of 19 designated chemical elements, including radon and metabolic acid and be 25°C or warmer before being reheated. Stratifications exist for waters of different temperatures. Major onsen resort hotels often feature a wide variety of themed spa baths and artificial waterfalls in the bathing area utaseyu (打たせ湯).

shibuya 109

noreply@blogger.com (Anonymous) — Tue, 01 Jun 2010 12:00:00 +0000

Shibuya is a fashion and entertainment district in Tokyo that is constantly producing new youth culture. Its symbol is the Shibuya 109 (ichi-maru-kyu in Japanese) building, located close to Shibuya Station. The building itself is unique in that almost all the shops inside cater to teens and young people, and Marukyu (the nickname of the building) has become a byword for youth fashion. On holidays, the building is so crowded that it's hard to walk. The fashion trends that begin here instantly spread across the country, making 109 a fashion hub for Japanese teens.
The young people who gather in Shibuya are very fashion-conscious, so the streets of this district have been the birthplace of many trends. Shibuya was the fashion hotspot for female university students some 20 years ago and the kogyaru fashion among teenage girls that emerged about 10 years ago. Kogyaru fashion has continued to evolve, and the words ganguro and yamamba have been coined to describe girls that wear platform sandals and have heavy suntans and bleached hair.
Harajuku, a short walk from Shibuya, is another hip district that has developed into something of a fashion town. While Harajuku as a whole has a more relaxed atmosphere than Shibuya, its Takeshita Street is a mecca for Japanese teens. This alley stretches for 400 meters from JR Harajuku Station to Meiji-dori, a main street. Crammed along both sides are numerous boutiques, used clothing stores, knick-knack shops, a big 100-yen shop, and cafes. Some shops sell their own original goods, and Takeshita Street has even become a destination for school field trips.
Not far from Takeshita Street is the local center of fashion, known as Ura Harajuku (Backstreet Harajuku). Street fashion rules here, and there are many shops that offer their own unique style, as well as some that appeal particularly to young men.

Wagashi (和菓子)

noreply@blogger.com (Anonymous) — Sun, 07 Feb 2010 15:23:00 +0000

Wagashi (和菓子) is a traditional Japanese confectionery which is often served with tea, especially the types made of mochi, azuki bean paste, and fruits.

Wagashi is typically made from natural based (mainly plant) ingredients. The names used for wagashi commonly fit a formula—a natural beauty and a word from ancient literature; they are thus often written with hyōgaiji (kanji that are not commonly used or known), and are glossed with furigana.
Generally, confectioneries that were introduced from the West after the Meiji Restoration (1868) are not considered wagashi. Most sorts of Okinawan confectionery and those originating in Europe or China that use ingredients alien to traditional Japanese cuisine, e.g., kasutera, are only rarely referred to as wagashi.

In ancient Japan, people ate fruits and nuts as confectionery and sweets, to supplement nutrition in addition to grain, such as rice, wheat and millet. In an excavation of a Jōmon period archeological site, the carbonized remains of what appeared to be baked cookies made from chestnut powder were discovered.
According to the Kojiki, Emperor Suinin ordered Tajima-mori to bring Tokijiku-no-Kagu-no-Konomi (登岐士玖能迦玖能木實 a kind of orange) from the Eternal Land. 10 years later, Tajima-mori returned with the orange, but Emperor Suinin was already dead. Tajima-mori mourned since he could not carry out his mission and took his own life.[1] By tradition, Tajima-mori is worshiped as spirit like a patron saint among confectionery craftsmen.
Grain processing technology evolved through rice cultivation. People began to produce a parched rice (yaigome), sun-dried cooked rice (hoshi-ii), rice flour, dumpling (dango), mochi, ame (made of saccharified rice malt) and so on. Thus, ancient people's confectionery was very simple.

Amaterasu

noreply@blogger.com (Anonymous) — Sat, 10 Jan 2009 09:54:00 +0000

Amaterasu (天照, Amaterasu), Amaterasu-ōmikami (天照大神 / 天照大御神, Amaterasu-ōmikami) or Ōhiru-menomuchi-no-kami (大日孁貴神, Ōhiru-menomuchi-no-kami) is in The Japanese Shinto sun goddess, ruler of the Plain of Heaven, whose name means 'shining heaven' or 'she who shines in the heavens' and perhaps the most important Shinto deity (神, kami). Her name, Amaterasu, means literally "(that which) illuminates Heaven". She was born from the left eye of Izanagi as he purified himself in a river and went on to become the ruler of the Higher Celestial Plain (Takamagahara).

When her brother, the storm-god Susanowa, ravaged the earth she retreated to a cave because because of her brother's actions. She closed the cave with a large boulder. Her disappearance deprived the world of light and life. Demons ruled the earth. The other gods used everything in their power to lure her out, but to no avail. Finally it was Uzume who succeeded. The laughter of the gods when they watched her comical and obscene dances aroused Amaterasu's curiosity. When she emerged from her cave a streak of light escaped (a streak nowadays people call dawn). The goddess then saw her own brilliant reflection in a mirror which Uzume had hung in a nearby tree. When she drew closer for a better look, the gods grabbed her and pulled her out of the cave. She returned to the sky, and brought light back into the world.

Amaterasu's main sanctuary is Ise-Jingue situated on Ise, on the island of Honshu. This temple is pulled down every twenty years and then rebuild in its original form. In the inner sanctum she is represented by a mirror (her body). She is also called Omikami ("illustrious goddess") and Tensho Daijan (in Sino-Japanese pronunciation).

In Naruto, amaterasu was used by Itachi Uciha as his jutsu. Amaterasu will burn every thing with its strongest jutsu, opposite of Tsukuyomi, a genjutsu of similar power. Itachi Uchiha was the first person shown in Naruto that could use Amaterasu. He later gave the power to Sasuke Uchiha. The jet-black flames are said to be as hot as the sun. Since the Mangekyo Sharingan is necessary to be able to use this technique, not many have learned it. All that is known is that it is extremely powerful since it can punch through Jiraiya's Summoning: Toad Mouth Bind, which Jiraiya states to be fire retardent. Not surprisingly, it appears to use a large amount of chakra. Amaterasu burns everything within Itachi's wide field of vision to cinders with an unholy black flame, to the degree of being able to burn an entire forest or village with it. As long as the user keeps the target within their eyesight, this technique is unavoidable.

J A V (Japanesse Adult Movie)

noreply@blogger.com (Anonymous) — Sat, 18 Oct 2008 17:28:00 +0000

JAV, is a adult movie in japan. Usually a japanesse called their sex movie with This prahses. And it's stars called AV Idol, that means Adult Video Idol. Like Miyabi (Maria Ozawa), Azumi Kawashima, Megumi Anrai, etc.
There are so many way To be an AV IDOL, one of this is trough an AV IDOL talented agent.

this agent will make a contest and auddition. once you win this audition you will be an AV IDOL.

some of JAPAN AV IDOL are :

Maria ozawa
miku Ohsasi
Mai Nadasaka
Natsuki Sugisaki

Kamoboko - Japan sea food product

noreply@blogger.com (Anonymous) — Mon, 31 Mar 2008 09:06:00 +0000

Kamaboko is a variety of Japanese processed seafood products, called surimi, in which various white fish are pureed, formed into distinctive loaves, and then steamed until fully cooked and firm in texture. The steamed loaves are then sliced and served unheated (or chilled) with various dipping sauces or sliced and included in various hot soups, one-dish meals, or noodle dishes. Kamaboko is typically sold in semicylindrical, Quonset hut-shaped loaves. Some kamaboko are made so that a slice looks like an object.

Kamaboko is made from white fish, which is filleted, pounded into a paste, mixed with a starch and molded into a variety of shapes. It can be steamed, deep fried, barbecued or poached. With its delicate taste and firm texture, it plays an important role in numerous Japanese recipes including Ozoni, other soups, noodles, simmered dishes, Oden, other casserole dishes, salads, and also makes an attractive and delicious appetizer.

Kamaboko can be traced back to the 7th Century (Nara Period). Nihon Shoki, a book describing ancient Japan, and written at that time, has a description of the Empress Shinko, grinding fish, puffing it around the top of a spear and grilling it. There is also a description of a celebration dinner for a Minister in the Heian Period (8th Century) at which Kamaboko was served. Originally, Kamaboko was ground fish meat molded onto a bamboo stick before cooking. The shape was similar to "Gama-no-ho", the top of the cat-tail plant, and so it got its name Kamaboko. Red-skinned kamaboko and white kamaboko are typically served at celebratory and holiday meals, as the red and white colors are considered to bring good luck.

Itadakimasu

noreply@blogger.com (Anonymous) — Sat, 15 Mar 2008 13:21:00 +0000

when we watch anime ora drama in japan, ussualy we hear a phrase "itadakimasu" at every meal time every day. but what is the meaning of "itadakimasu" exactly. and then i try to I look up the word in my dictionary, and try to search this phrases really means.
it was said that "itadakimasu" means I take your life. i began to think, why this phrases said when they had meal? my friend that study in faculty of Japanesse letter, he said that "itadakimasu" is a reward or symbol to animals, plants, and for people that have work to make (grow/catch) our meals (farmers, fisherman, or breeder). Shinto religion, was have a powerfull effect in this phrases, that we have to honour every life and work that sacrified for us.

itadakimasu :

KeKKaisHi

noreply@blogger.com (Anonymous) — Sat, 15 Mar 2008 12:52:00 +0000

Kekkaishi is a manga series by Yellow Tanabe. It is published in Japan by Shogakukan and in North America in English by Viz Media. It has been adapted into an ongoing anime series by Sunrise beginning in October 2006.

The Story

Five hundred years ago, a feudal lord was attacked by demons wanting to retrieve his mysterious inner power, the invincible power that can help them take over the human world. The famous mage, Tokimori Hazama, was called upon, and with his 2 students, managed to save the whole land. But they fell ill, the feudal lord was killed, his power was also buried with him at a site called Karasumori.

In the present day, Yoshimori Sumimura and Tokine Yukimura, heirs of the Hazama clan, became the kekkaishi protecting the land and the power. They use a technique called Kekkai, a form of magical barrier, used to capture and destroy Ayakashi (monsters/demons) that are drawn to this land. Any demons that come near the power will become stronger and therefore Yoshimori and Tokine are to guard the land from intrusion of the Ayakashi.

But some of the demons form a powerful organization to take over that mysterious power. Yoshimori plans to destroy not only the demons, but also to gain the power to completely save the world from being controlled by demons. To do that, he first needs to know what the power actually is, and also strengthen his poor kekkai skills.

UzUmaKi NaRutO

noreply@blogger.com (Anonymous) — Thu, 13 Mar 2008 07:54:00 +0000

is any one knos Uzumaki Naruto? hahaha.. i bet most of everyone that like to watch anime or read manga must know uzumaki naruto.Naruto Uzumaki is a fictional character in the Naruto universe created by Masashi Kishimoto as the main protagonist for the series and developed into other media. While creating Naruto, Kishimoto kept in mind to keep the character "simple and stupid" while giving him many attributes of Son Goku from the Dragon Ball franchise.

In the story, Naruto is a young ninja from the fictional village of Konoha. His body encases the spirit of the Nine-Tailed Demon Fox that attacked his village around the time of his birth. His primary motivation throughout the series is to become Hokage, or in other words, the village leader of Konoha. During the beginning of the series, Naruto was a simple-minded prankster who wished for acceptance. However, as the series progresses, Naruto develops into a much more mature character, although he still retains some of his childlike traits.

right now in Japan the series of Naruto has change to naruto shippuden. its story same as storyline after the passing of two and a half years in the fictional Naruto universe.series

link for naruto official site :
http://naruto.viz.com/
http://narutofan.com (in this site Offers direct downloads of naruto anime and manga chapters, summaries, character information and forums)

Wasabi

noreply@blogger.com (Anonymous) — Thu, 06 Mar 2008 09:31:00 +0000

Wasabi ( わさび,ワサビ) is a member of the Brassicaceae family, which includes cabbages, horseradish and mustard. Known as "Japanese horseradish", its root is used as a spice and has an extremely strong flavor. Its hotness is more akin to that of a hot mustard than the capsaicin in a chili pepper, producing vapors that irritate the nasal passages more than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan. There are also other species used, such as W. koreana, and W. tetsuigi. The two main cultivars in the marketplace are W. japonica var. Daruma and Mazuma, but there are many others.

Wasabi is generally sold either in the form of a root (real wasabi), which must be very finely grated before use, or as a ready-to-use paste (horseradish, mustard and food coloring), usually in tubes approximately the size and shape of travel toothpaste tubes. Once the paste is prepared it should remain covered until served to protect the flavor from evaporation. For this reason, sushi chefs usually put the wasabi between the fish and the rice.

Fresh leaves of wasabi can also be eaten and have some of the hot flavor of wasabi roots. They can be eaten as wasabi salad by pickling overnight with a salt and vinegar based dressing, or by quickly boiling them with a little soy sauce. Additionally, the leaves can be battered and deep-fried into chips.

The burning sensations it can induce are short-lived compared to the effects of chili peppers, especially when water is used to remove the spicy flavor.

Almost all sushi bars in America and Japan serve imitation (seiyō) wasabi (see Etymology section, below) because authentic wasabi is usually expensive, but is becoming widely available even in the United States. Wasabi loses much of its flavor if exposed to air for even a short time, so genuine powdered wasabi, while it does exist, typically contains horseradish and other ingredients to approximate the nasal spiciness of fresh wasabi. Because of this, most powders use no real wasabi and instead turn to just horseradish, mustard seed, and green food coloring (sometimes Spirulina). Whether real or imitation, the powder is mixed with an equal amount of water to make a paste. Few people, even in Japan, realize that most of the wasabi that they consume is in fact an imitation. While not considered equal with the freshly grated product, preserved wasabi is available in tubes and, in larger quantity, frozen bags. Like powder, tubed wasabi often contains no real wasabi at all, so verification of the ingredients is needed.

practice make teruterubozu with us

noreply@blogger.com (Anonymous) — Tue, 28 Aug 2007 15:48:00 +0000

do you want to make your own TeruTeruBozu? so did i.. hahaha..
practice how to make your own TeruTeruBozu with this video that i get from you tube..
i'm sure you can make your own TeruTeruBozu

teru teru bozu nursery

noreply@blogger.com (Anonymous) — Tue, 28 Aug 2007 15:38:00 +0000

There is a famous warabe uta, or Japanese nursery rhyme, associated with teru teru bozu:

Japanese:
てるてるぼうず、てるぼうず
明日天気にしておくれ
いつかの夢の空のよに
晴れたら銀の鈴あげよ

てるてるぼうず、てるぼうず
明日天気にしておくれ
私の願いを聞いたなら
甘いお酒をたんと飲ましょ

てるてるぼうず、てるぼうず
明日天気にしておくれ
もしも曇って泣いてたら
そなたの首をちょんと切るぞ

Translation:
Teru-teru-bozu, teru bozu
Do make tomorrow a sunny day
Like the sky in a dream sometime
If it's sunny I'll give you a golden bell

Teru-teru-bozu, teru bozu
Do make tomorrow a sunny day
If you make my wish come true
We'll drink lots of sweet booze

Teru-teru-bozu, teru bozu
Do make tomorrow a sunny day
but if it's cloudy and I find you crying (i.e. it's raining)
Then I shall snip your head off

TeruTeruBozu - japanesse rain doll

noreply@blogger.com (Anonymous) — Tue, 28 Aug 2007 15:23:00 +0000

Teru teru bōzu (Japanese: てるてる坊主; "shiny-shiny Buddhist priest") is a little traditional hand-made doll made of white paper or cloth that Japanese farmers began hanging outside of their window by a string. This amulet is supposed to have magical powers to bring good weather and to stop or prevent a rainy day. "Teru" is a Japanese verb which describes sunshine, and a "bōzu" is a Buddhist monk (compare the word bonze).

Teru teru bōzu became popular during the Edo period among urban dwellers, whose children would make them the day before the good weather was desired and chant "Fine-weather priest, please let the weather be good tomorrow."

Today, children make teru-teru-bōzu out of tissue paper or cotton and string and hang them from a window to wish for sunny weather, often before a school picnic day. Hanging it upside down - with its head pointing downside - acts like a prayer for rain. They are still a very common sight in Japan.

Kind of Udon

noreply@blogger.com (Anonymous) — Fri, 27 Jul 2007 20:16:00 +0000

Like many Japanese noodles, udon noodles are often served chilled in the summer and hot in the winter. Toppings are chosen to reflect the seasons and to balance with other ingredients. Most toppings are added without much cooking, although some are deep-fried. Many of these dishes may also be prepared with soba.

Hot
* Kake udon (in Kantō) or Su udon (in Kansai) – Hot udon in broth topped with thinly sliced green onions, and perhaps a slice of kamaboko.
* Kitsune udon – "Fox udon." Topped with Aburaage (sweetened deep-fried tofu pockets). A favorite in the Kansai region, particularly Osaka.
* Tempura udon – Topped with tempura, especially shrimp, or kakiage, a type of mixed tempura fritter.
* Tanuki udon ("Raccoon-dog udon") (in Kantō) or Haikara udon (in Kansai) – Topped with tenkasu (deep-fried tempura batter).
* Tsukimi udon – "Moon-viewing udon." Topped with raw egg, which poaches in the hot soup.
* Wakame udon – Topped with wakame, a dark green sea vegetable.
* Karē udon – "Curry udon." Udon in a soup made of Japanese curry. May also include meat or vegetables.
* Chikara udon – "Power udon." Topped with toasted mochi rice cakes. A hearty dish.
* Stamina (sutamina) udon – "Stamina udon." Udon with various hearty ingredients, usually including meat, a raw egg, and vegetables.
* Nabeyaki udon – A sort of udon hot-pot, with seafood and vegetables cooked in a nabe, or metal pot.
* Kamaage udon – Served in a communal hot-pot with hot water, and accompanied by a hot dipping sauce of dashi and soy sauce.
* Udon-suki – Udon cooked in the manner of sukiyaki.
* Yakiudon – Stir-fried udon in soy-based sauce, prepared in a similar manner to yakisoba. This originated in Kitakyushu of Fukuoka Prefecture. (Note that while yakiudon is made with udon, yakisoba is not made from buckwheat soba, but with steamed Chinese-style ramen.)
* Misonikomi udon – Hard udon noodles simmered in red miso soup. The soup generally contains chicken, a floating cracked raw egg that is stirred in by the eater, kamaboko, vegetables and tubers. The noodles are extremely firm in order to stand up to the prolonged simmering in the soup; additionally, the noodles do not contain salt, so as to avoid over-salting from the salt in the miso.
* Houtou udon –local dishes of Yamanashi Prefecture, a miso soup with udon and plenty of vegetable.

Cold
* Zaru udon – Chilled udon noodles topped with shredded nori and served on a zaru (笊 or ざる), a sieve-like bamboo tray. Accompanied by a chilled dipping sauce, usually a strong mixture of dashi, mirin, and shoyu. Eaten with wasabi or grated ginger.
* Bukkake udon – Cold udon served with various toppings liberally sprinkled on top. It may include:
tororo – puree of, or grated yamaimo (a Japanese yam with a slimy texture)
oroshi – grated daikon radish
natto – sticky fermented soybeans
okra – fresh sliced okra
* kijoyu udon – served in a really cold soup of raw (unpasteurized) soy sauce and sudachi (a type of citrus) juice, sometimes with a bit of grated daikon

How To Make Udon

noreply@blogger.com (Anonymous) — Fri, 27 Jul 2007 19:56:00 +0000

Recipe of Nabeyaki Udon. Enjoy...

ingredients:
* 1 pound udon noodles ((futonaga--fat and long)
* 4 dried shiitake mushrooms, soaked in 2 cups of warm water for about an hour, reserving liquid
* 2 teaspoon soy sauce
* 1 Tablespoon sugar
* 6 cups dashi, seasoned with 6 Tablespoons soy sauce and 3 Tablespoons mirin
* 4 leaves fresh spinach with stems
* 2 leeks
* 1 chicken breast
* salt
* sake (just a sprinkle--you can substitute beer or mirin in a pinch)
* 4 eggs

Garnish: sprinklings of shichimi (a 7-spice mixture with inactive marijuana seeds in it!) or crushed red pepper.

Preheat the oven to 375 degrees.

Cook the udon noodles as follows (sounds complicated, but it's not): bring a really big pot of water to boil. Add the noodles bit by bit, stirring, so they don't stick to each other. Bring to a rolling boil, then pour in 1 cup of cold water. Allow to return to a rolling boil, then pour in a second cup of cold water. Again, allow to return to a rolling boil, then pour in the third cup of cold water. Taste for the noodles to be firm but cooked through. Likely you'll want to repeat with a fourth cup of cold water. When the noodles are al dente, turn off the heat, cover the pot, and let sit for 10 minutes. (At the end of this time, drain them, rinse them in cold running water, and scrub them against each other by hand to remove all the surface starch. Drain, rinse, and let sit til you're ready to assemble the soup.)

Cut a deep cross into the tops of the hydrated mushroom caps (throw out the stems) and cook them uncovered in a small pot with the reserved mushroom liquid, the soy sauce, and the sugar on medium heat until tender and the liquid is absorbed--about 10-15 minutes.

Bring the stock to a boil, then reduce heat and let simmer.

Bring water to a boil in a small pan, then blanch the spinach leaves for 30 seconds, remove, and let drain.

Cut the spinach into 2-inch pieces; the leeks into 1-inch diagonal slices; and the chicken breast into 4 equal slices, sprinkling with salt and sake.

To assemble the soup:

1. Divide noodles into the 4 large bowls (preheated in the oven).
2. Arrange the spinach, leeks, chicken, and mushrooms on top of the noodles, around the sides (leaving the center clear for the eggs).
3. Pour the boiling stock equally into the bowls.
4. Make a nest into the center of the noodles and break an egg in the middle of each bowl.
5. Cover and put in the oven for 2-3 minutes.

Serve immediately. Pass the shichimi or red pepper separately.

Udon

noreply@blogger.com (Anonymous) — Fri, 27 Jul 2007 19:51:00 +0000

Udon (Hiragana: うどん; Kanji: 饂飩) is a type of thick wheat-based noodle popular in Japanese cuisine. Udon is usually served hot as noodle soup in a mildly flavored broth. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often shrimp 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 and beni shoga 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.

Like many Japanese noodles, udon noodles are often served chilled in the summer and hot in the winter. Toppings are chosen to reflect the seasons and to balance with other ingredients. Most toppings are added without much cooking, although some are deep-fried. Many of these dishes may also be prepared with soba.

Tokyo Jihen (東京事変)

noreply@blogger.com (Anonymous) — Fri, 27 Jul 2007 18:40:00 +0000

Tokyo Jihen (東京事変)is a Japanese band created by Shiina Ringo after leaving her solo career. The band's debut single Gunjo Biyori was released in September 2004. Tokyo Jihen, officially translated as Tokyo Incidents. The personels of tokyo jihen are Mikio Hirama (guitar), Seiji Kameda (bass), Masayuki Hiizumi (keyboards), and Toshiki Hata (drums).

Already a force to be reckoned with at the time of her solo debut, Shena quickly matured into one of Japan's most iconoclastic and creative artists, the first stage of her solo career culminating in the landmark Karuki Zamen Kuri no Hana.This tour band was first introduced as Tokyo Jihen during her Sugoroku Ecstasy tour.

In July 2005, keyboardist H zed M and guitarist Hirama Mikio left Tokyo Incidents. HZM returned to his duties as pianist for PE'Z and Hirama returned to his solo career. In September 2005, keyboardist Izawa Ichiyou and guitarist Ukigumo joined Tokyo Incidents.As hinted by its name, the band has a running theme modeled on '60s Japanese pulp fiction.

albums : 教育 Kyôiku (Education) released date 25 November 2004
大人(アダルト) (Adult) released date 26 January 2006

official site of tokyo jihen

Nakama

noreply@blogger.com (Anonymous) — Fri, 27 Jul 2007 18:14:00 +0000

To One piece lovers maybe you heard luffi (One piece central character) said "i love my nakama" or "i will not leave my nakama". what is actually nakama means? nakama (仲間) in japan means colleague, compatriot, or comrade. so.. start to call your friends nakama.. and feel the spirit of true friend :P

HAkama

noreply@blogger.com (Anonymous) — Thu, 12 Jul 2007 20:48:00 +0000

Hakama (袴) are a type of traditional Japanese clothing resembling a wide, pleated skirt. They were originally worn only by men, but today they are worn by both men and women. Hakama are tied at the waist and fall approximately to the ankles.

There are two types of hakama, divided (umanori 馬乗り, "horse-riding" hakama) and undivided (gyōtō hakama 行灯袴). The umanori type are divided like trousers, but nearer the bottom of the garment. Both types are identical in outside appearance. A third type, "mountain" or "field" hakama, were traditionally worn by field or forest workers. They are looser in the waist and narrower in the leg.

Hakama are worn over a kimono. There are four straps, a long one on either side of the front of the garment, and a short one on either side of the rear. The rear of the garment has a rigid board-like section and a toggle which is tucked into the rear of the obi, and helps to keep the hakama in place.

Hakama were originally worn by samurai; it is often mistakenly said that they used it to disguise their footwork and stances from an enemy, but in reality the warrior would tuck the hakama up through the belt when a confrontation was imminent, just as the sleeves of the kimono were tied back with cord.

Hakama have seven deep pleats, two on the back and five on the front. The pleats are said to represent the virtues considered essential by the samurai. Many martial artists continue this tradition, but different sources give different meaning to these pleats

Men's hakama
The most formal type of men's hakama are made of stiff, striped silk, usually black and white, or black and grey. These are worn with black montsuki kimono (kimono with one, three, or five family crests on the back, chest, and shoulders), white tabi (divided-toe socks), white under-kimono and woven straw sandals of various types. In colder weather a montsuki haori (long jacket) with a white haori-himo (haori-fastener) complete the outfit.

Hakama can be worn with any type of kimono except yukata (light cotton summer kimono generally worn for relaxing, for sleeping, or at festivals or summer outings). While striped hakama are usually worn with formal kimono, stripes in colours other than black, grey and white may be worn with less formal wear. Solid and gradated colours are also common. A hakama makes any outfit a little more formal.

While hakama used to be a required part of men's wear, nowadays men usually wear hakama only on extremely formal occasions and at tea ceremonies, weddings, and funerals. Hakama are also regularly worn by practitioners of a variety of martial arts, such as kendo, iaido, aikido, and kyudo. Sumo wrestlers, who do not wear hakama in the context of their sport, are, however, required to wear traditional Japanese dress whenever they appear in public. As hakama are one of the most important parts of traditional male formal dress, sumo wrestlers are often seen wearing hakama when attending appropriately formal functions.

There are many ways for men to tie hakama. First, the obi is tied in a special knot (an "under-hakama knot") at the rear. Starting with the front, the ties are brought around the waist and crossed over the top of the knot of the obi. The ties are brought to the front and crossed below the waist, then tied at the back, under the knot of the obi. The toggle is then tucked behind the obi, the stiff board adjusted, and the rear ties brought to the front and tied in a variety of ways. The most formal method results in a knot that resembles two bow-ties in a cross shape.

Women's hakama
Women's hakama differ from men's in a variety of ways, most notably fabric design and method of tying.

While men's hakama can be worn on both formal and informal occasions, except as part of martial arts wear, women rarely wear hakama except at graduation ceremonies. In some schools, hakama are reserved for senior students. Only very rarely are hakama worn by women at tea ceremony.

While formal men's hakama are made of striped fabric, women's hakama tend to be of single-colour or gradated fabric. Women wear hakama at the true waist, while men wear them slightly below. When a woman wears a hakama, she must also wear a men's obi.

The method of tying the ties is also different, with women's hakama being tied in a simpler knot or a bow. As with men's hakama, the front ties are first brought to the back, then to the front, then tied at the back in a knot. Then the back himo are brought around to the front. At this point, they may be tied with a bow at the left hip, just in front of the opening, with the ends of the ties at equal lengths. For more secure fastening, the ties may be wrapped once at center front, then tied inside at the back.

GeiSha

noreply@blogger.com (Anonymous) — Thu, 12 Jul 2007 20:14:00 +0000

Geisha (芸者) are professional female entertainers who perform traditional Japanese arts whose skills include performing various Japanese arts, such as classical music and dance. Contrary to popular opinion and Western stereotypes, geisha are not prostitutes. maybe you can see the term of geisha ini film titteled "memoir of geisha".

They are trained in a number of traditional skills such as Japanese ancient dance, singing, playing instruments such as the Shamisen, flower arrangement, wearing kimo no, tea ceremony, calligraphy, conversation, alcohol serving manners and more. Geisha continue to study and perfect these skills throughout their careers as geisha.

A successful geisha must demonstrate beauty, grace, artistic talent, charm, impeccable etiquette, and refinement. Only guests with a long time connection with the tea house are allowed and tea houses generally don't take on new clients without an introduction. The profession of a geisha is a very expensive business and a geisha party can easily cost thousands of US dollars. The total number of geisha in the 1920's was 80,000, but today the number of geisha has dropped to 10,000 due to the westernizing of Japanese culture.

Apprentice geisha are called maiko. This word is made of the kanji 舞 (mai) meaning "dancing" and 妓 (ko) meaning "child". It is the maiko, with her white make-up and elaborate kimono and hairstyle, that has become the stereotype of a "geisha" to westerners, rather than the true geisha.

Tokyo geisha generally do not follow the ritualized Kyoto maiko apprentice process. The training period can be six months to a year - notably shorter than a Kyoto maiko - before she debuts as a full geisha. The trainee is referred to as a han'gyoku (半玉) or "half-jewel", or by the more generic term o-shaku (御酌) lit. "one who pours (alcohol)". On average, Tokyo geisha tend to be older than their Kyoto counterparts, many holding formal degrees from university.

Man's kimono

noreply@blogger.com (Anonymous) — Thu, 12 Jul 2007 19:50:00 +0000

Men's kimonos have sleeves which are attached to the body of the kimono with no more than a few inches unattached at the bottom, unlike the women's style of very deep sleeves mostly unattached from the body of the kimono. Men's sleeves are less deep than women's kimono sleeves to accommodate the obi around the waist beneath them, whereas on a woman's kimono, the long, unattached bottom of the sleeve can hang over the obi without getting in the way.

In the modern era, the principal distinctions between men's kimonos are in the fabric. The typical kimono has a subdued, dark color; black, dark blues, greens, and browns are common. Fabrics are usually matte. Some have a subtle pattern, and textured fabrics are common in more casual kimonos. More casual kimonos may be made in slightly brighter colors, such as lighter purples, greens and blues. Sumo wrestlers have occasionally been known to wear quite bright colors such as fuchsia.

The most formal style of kimono is plain black with five kamon on the chest, shoulders and back. Slightly less formal is the three-kamon kimono. These are usually paired with white undergarments and accessories

Kind of kimonos

noreply@blogger.com (Anonymous) — Thu, 12 Jul 2007 19:45:00 +0000

Kurotomesode

(黒留袖): a black kimono patterned only below the waistline, kurotomesode are the most formal kimonos for married women. They are often worn by the mothers of the bride and groom at weddings. Kurotomesode usually have five kamon printed on the sleeves, chest and back of the kimonos.

Furisode

(振袖): furisode literally translates as swinging sleeves—the sleeves of furisode average between 39 and 42 inches in length. Furisode are the most formal kimonos for unmarried women, with patterns that cover the entire garment. They are usually worn at coming-of-age ceremonies (seijin shiki) and by unmarried female relatives of the bride at weddings and wedding receptions.

Irotomesode

(色留袖): single-color kimonos, patterned only below the waistline. Irotomesode are slightly less formal than kurotomesode, and are worn by married women, usually close relatives of the bride and groom at weddings. An irotomesode may have three or five kamon.

Hōmongi

(訪問着): literally translates as visiting wear. Characterized by patterns that flow over the shoulders, seams and sleeves, hōmongi rank slightly higher than their close relative, the tsukesage. Hōmongi may be worn by both married and unmarried women; often friends of the bride will wear hōmongi at weddings and receptions. They may also be worn to formal parties.

Tsukesage

(付け下げ): has more modest patterns that cover less area—-mainly below the waist-—than the more formal hōmongi. They may also be worn by married women.

Iromuji

(色無地): single-colored kimonos that may be worn by married and unmarried women. They are mainly worn to tea ceremonies. The dyed silk may be figured (rinzu, similar to jacquard), but has no differently colored patterns.

Komon

(小紋): "fine pattern". Kimonos with a small, repeated pattern throughout the garment. This style is more casual and may be worn around town, or dressed up with a formal obi for a restaurant. Both married and unmarried women may wear komon.

Edo Komon

(江戸小紋): is a type of komon characterized by tiny dots arranged in dense patterns that form larger designs. The Edo komon dyeing technique originated with the samurai class during the Edo period. A kimono with this type of pattern is of the same formality as an iromuji, and when decorated with kamon, may be worn as visiting wear (equivalent to a tsukesage or hōmongi).

KiMoNo

noreply@blogger.com (Anonymous) — Thu, 12 Jul 2007 08:04:00 +0000

Kimono (着物) is the national costume of Japan. Originally the word "kimono" referred to all types of clothing, but it has come to mean specifically the full-length traditional garment worn by women, men, and children. Kimonos are T-shaped, straight-lined robes that fall to the ankle, with collars and wide, full-length sleeves. Traditionally, unmarried women wore a style of kimono called furisode, which have floor-length sleeves, on special occasions.

Kimonos are wrapped around the body, always with the left side over the right (except when dressing the dead for burial) and secured by a wide belt called an obi, which is tied at the back. Kimonos are generally worn with traditional footwear (especially geta, thonged wood-platform footwear; and zori, a type of thong-like footwear) and split-toe socks (tabi).

Today, kimonos are most often worn by women, and on special occasions. A few older women and even fewer men still wear kimonos on a daily basis. Men wear kimonos most often at weddings, tea ceremonies, and other very special or very formal occasions. Kimonos are also worn by both men and women in certain sports, such as kendo. Professional sumo wrestlers are often seen in kimonos because they are required to wear traditional Japanese dress whenever appearing in public.

Oyabun (i heard this word in one piece anime)

noreply@blogger.com (Anonymous) — Wed, 11 Jul 2007 14:51:00 +0000

when i first heard oyabun, i think that oyabun is like word okaasan ora obaasan in japan. but i'm not sure with my conclusion. i began to search in my japan dictionary. i found that oyabun is words to define the supervisor or crime boss.

i search in wikipedia as online encyclopedia , it said that oyabun is like acriem boss or something like that. i'm not sure if im right. if you have another idea what is oyabun, please inform me.

thank you..