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The Soul of Japan

Winter Vacation Part 2 (Jan 7)
I'd like to continue from the 31. So, after check out we headed up to Takayama City to enjoy some fantastic Gifu beef, then headed back to Hirayu onsen for check-in.. The drive back through Gifu's icy roads on summer tires was a heart pounding experience for me, you see, I'm from Southern California, so this is not my kind of weather.

At any rate, things worked out well and we made it back safely. We were allowed to check-in 30 minutes early, which was good cause' I needed to freshen up a bit before dinner and I needed a little more time to whined down. Also, for me, whenever I check\in to a hotel I like to reserve the private bath since there are usually no people, and it's nice too because you can enjoy the person you're with.

On that day, the 31st of December, there were so many people, families, friends, lovers – full occupancy that night. I have a slight aversion to being around so many people. There's a common belief that an onsen should be enjoyed wit...

Winter Vacation 2008/2009 Part 1 (Jan 4)
From 12/29/08 to 01/05/09 I had one of the best winter vacations a person could ever have. Here’s how it went: I left Yokohama on December 28th at 11:30 pm by car and headed up to Gifu. We drove the long way, which was via the Tomei Expressway through Izu and Aichi Prefecture then Nagoya where we took a break in order to reassess our bearing.

By this time it was already 1:30am, and with very few love hotels in sight we continued our heading up another freeway where we ended up in a small town with three hotels. We got one, got some sleep, and woke up the next morning and continued our drive to Gifu. Our first destination before check in was a town called Shirakawa-go, a world heritage, famed for having houses with old thatched roofs. Visiting this place was a real treat. We stayed for four hours taking pictures of everything beautiful we could get our camera lenses adjusted on. I was dragging around a tripod and a backpack trying to maintain my balance on slippery ice frost...

Convenience Store Food in Ishikawa Prefecture! (Jan 3)

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I thought it was important to post this because for me it’s important for others to understand and appreciate the enormous level of convenience in Japan. On the night I had eaten this feast I was staying at a business hotel in Kanazawa, which was about a 20 minute walk to Kenroku Gardens.

Anytime I visit a new prefecture I always sample the local food at the local market first and then the nihonshu because for me it’s central ...

Kenrokuen of Ishikawa Prefecture, Japan (Jan 3)

There are perhaps hundreds, maybe even thousands of notable gardens all over Japan. Some are known for their intrinsic beauty, others are known for their historical legacy back when great daimyo ruled over prefectures.

But, however famous and beautiful they all may be there are only three truly great gardens that all Japanese recognize as truly great and those are kairakuen of Ibaraki, Kenrokuen of Kanazawa, and Korakuen of Okayama. I have been to two and this spring I will visit the last one which is Kairakuen in Mito City, Ibaraki.

After touring this garden I too am convinced of its magnificents and charm. The day I went there was hail and snow, yet from this pictures you couldn't tell, and it was below zero when I went. Still loved every minute of my experience there.

Higashiyama Onsen of Fukushima (Dec 25)

, originally uploaded by Tony Alexander.

Last weekend on a brisk Sunday afternoon, I enjoyed yet another gem of an onsen at a hotel called taki no yu.

Hokkaido Toki Salmon (Dec 24)

Hokkaido Toki Salmon, originally uploaded by Tony Alexander.

The average life span of salmon is between five and seven years, in which time they go through an amazing transition between fresh water and salt water - anadromous. Typically, salmon is harvested around their fifth or sixth year, just after they swim up stream to lay their eggs.

Here in Hokkaido, salmon is typically enjoyed at around the third year of the salmon's life; just before they lay their eggs. The meat is juicer, pinker, and more flavorsome than any salmon you've ever had at this age.

I baked everything you see in this picture, and I didn't have to add any seasoning either. I must've ate everything except its head.

This is best enjoyed over a nice bowl of hot premium Japanese rice.

SL Christmas Steam Train to Niigata! (Dec 23)

A couple of times a year Aizu Wakamatsu Station of Fukushima operates a Christmas steam train to Niigata. This year, I was lucky enough grab two tickets for this memorable ride through Japan’s gorgeous backcountry.

This C57180 engine is black and beautiful and loves riding the rails at a nice cruising speed. Plumes of thick black smoke rising from her stack invoke memories of a time long long ago when this train was the central mode of transportation for many of the locals in this area...

Legs I Love Sucking On: Hokkaido Crab! (Dec 17)

I would like to talk about this years crabs. Every year I fly to Kushiro city in Hokkaido in order to purchase crabs. Why Kushiro...? Well, because it is closer to Hanasaki city, which is also famous, but for a very unique crab called – Hanasaki Gani – with a G instead of a K. Between these two cities you can get the best seasonal crabs in Japan. Of course there're other prefectures that lay claim to fame for having the best crab, but I think hands down Hokkaido pulls in the biggest and freshest and most tastiest catches.

Some of you may recall a shooting incident which took place off the coast of Nemuro city, a seaport village just a few hours north of Kushiro, a few years back where Japanese fishermen were caught poaching crabs in illegal Russian waters. A Russian coast guard fired on and killed a Japanese fisherman while he was caught red handed trying to poach crabs. It was a Hanasaki Gani which is pictured at the bottom left corner of the second photo; dark red, spi...

Osanbashi Pier of Minato Mirai (Dec 14)

What better place to be than here, on a pier that stretches into the harbor, offering panoramic views of gorgeous downtown Minato Mirai.

Osanbashi Pier is one of the most famous spots to take a date because from this pier one can get a 360 degree view of downtown Minato Mirai's beautiful night skyline, and especially with nightly illuminations, this spot is very hard to beat from December to February. Another nice thing is that there's no admissions fee and the park stays open until 21:30 everyday. There's also a place for snacks and beverages on the basement floor.

This was also good place to out my new Canon 40D which I had some trouble getting used to, but finally figured out how to work around some of the complicated stuff I didn't understand yet. If you do plan to take serious pictures leave the girlfriend at home because she will feel lonely with you concentrating on your camera and not her! Plus she'll ruin your concentration and move around next to you causing camera...

Night Time at Sankeien Gardens (Dec 12)

Okay! Here are just a few night pixies of Sankeien Gardens. I love to use star filters.

Autumn in Sankeien Garden (Dec 11)

I love gardens. I think it’s really a pity that so much beauty goes under appreciated, but in order not to sound so soppy I want to explain to you the reason I chose to write about this garden. The infusion of local ideas and principles through different mediums of expression are evident in just about every aspect of Japanese history, lore, and architecture. As such I have chosen this garden, but not just for this infusion, but because my blog infuses similar principles of beauty: Shrines, Nih...

Warm Winters (Dec 8)

This winter, as you pour warm sake into her belly button, reflect on her curvaceousness. The overflow of sake as it moves downward from her navel following the will of gravity in a snake like motion and then settling down into her boundless beauty a whiff of nature mixed with hints of soft floral scented sake and then a nice quaff as the after-taste permeates back into your nose – (sigh) this is what winters are for.

Her snow clad hair, majestic mountains rising up out of a natural hot spring as she stands up, tiny little beads of healthy sweat moving down the nape of her neck and down her shoulders; breathing slightly heavily, yet naturally and easily, exhaling sake scented breath.

She presents herself to me with approving eyes, sushi neatly and beautifully adorned around each areola as each nipple stands erected presenting its pinkish colored centers. Mons veneris can that be? I almost mistook it for a shiny beautiful black sea urchin waiting for me. How fine and soft must ...

Onsen Beauty! (Dec 7)

Shucks! (Dec 4)
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This word is perhaps the most overly used expression in my English vernacular since coming here some years ago. I have probably said the word “shucks” more times than “hello,” or “how are you.” (“I can go, but I can’t stay overnight even though I’m a grown woman, but I want you so bad, what can I do for you?” “I can eat sushi, but I can’t stand the rice used for sushi because of its vinegary taste.” “I wish I coul...

Natural Combination (Nov 27)

Complex, yet simple, like a daigenjyo.

Hakone No Shizuku " Hakone's Divine Droplets (Nov 27)

I paid 940 yen for this little bottle of sake, which was being showcased over at this onsen near Gaora the other day. I remember another time I was in this area I sampled another sake, which tasted about the same. Hakone is not known for making sake at all, so with that aside the reason for posting this brand was because I was impressed with the overall taste and texture of this sake. If you do a little research on the name, you can come up with several
"shizuku" titles from different brewers. The reason I note this one is because, and as you may know, Hakone is an onsen town full of mineral hot springs and as such great water can be had, like in the case of sake produced in Iwate prefecture where most of the hot spring water is mineral rich, which lend some sake with an amber color when held up to light. This particular sake had a beautiful floral nose! I was impressed.

Edible Flowers (Nov 24)

Okay, now to edible flowers, so which one…? It was easy for me to choose the chrysanthemum since its image is used as the Imperial Seal of Japan and of my blog.

The chrysanthemum is a brightly yellow globe shaped flower, which grows perennially and is considered a delicacy amongst food aficionados in Japan and abroad, but more so Japan because of the cultural and spiritual significance as it’s the seal of the imperial throne.

However, in other parts of the world, like China, where the chrysanthemum flower originated from, it’s white counter-part is regarded as symbolic of death and is used at funerals. In Europe it's a symbol of grief and misery. In the U.S.A, it's regarded a a cheerful flower. Nevertheless, with all of these different cultural vagaries this flower is held in the highest regard the world over.

Back in Japan, there’s also another much deeper and more symbolic and historic meaning than just being the symbol of the throne, its true origins can be found in homo ero...

Authentic Toyama Style Bouillabaisse! (Nov 23)

Actually, bouillabaisse originated in France and is a well known culinary dish through-out all of Europe. Authentic bouillabaisse is actually a soup or combination of several dishes which contain anything from shellfish to garlic, and is awesome!

Toyama Prefecture in Japan is also known for making its own version of bouillabaisse, which is quite different from French style bouillabaisse. Japanese style is lighter in taste and less oily and the visual appeal of Japanese style is far better and more tantalizing than its French counter-part. I must've gone up for two more serves of this stuff. It was really tasty.

Ichiyorai いっちょらい (Nov 23)

This notable sake which hails from Fukui Prefecture on the Sea of Japan side of Honshu is one of the most well-known rice wines from this part of the island. Just a few months ago I had attended a dinner which hosted local specialties from this region, so naturally I had to answer the call.

But, why blog about this sake? For one, Fukui prefecture is not known for producing world-class sake. Another reason is that Fukui has been producing sake for centuries, yet their sake has no unique an...

Excellence (Nov 22)

Another ideal physical attribute that I like for most in a Japanese woman; girth, and good bone density, vibrant smile, and spry.

What Japan Has Taught Me (Nov 19)
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Living here in Japan has taught me to take a friendly smile with a grain of salt and to never allow myself to be lulled into thinking that everything was okay and that people had my best interest at heart when in fact they were plotting my doom. I am better off with the devil that I already know than the angel I have never met!

People in Japan have no grasp of the realities of the real world. They generally tend to see things in black and white,...

Indoor Cypress Bath (Nov 18)

One of the quintessential experiences one can have when visiting an onsen is sitting in a large outdoor Hinoki Bath at a temperature of 45 degrees centigrade. This is hot for most people so I don't recommend sitting in water this hot unless you are experienced like me.

I find this temperature to be the best for a few good reasons, one is that it's more therapeutic than just sitting in warm water, and less germs, and people stay fewer minutes.

This Weeks Beauty of Japan (Nov 18)

Mochi Hada( skin like mochi), legs like pillars, naturally and wonderfully made Japanese woman.

Takashi Otaka's Ryu! (Nov 18)

Ryu, is one of my favorite sake, which is brewed right here in Kanagawa, Prefecture. I know that most of my sake is from Niigata, and some others from West Japan, but this sake is truly worthy of mention which is because of its dryness--10plus!

I have never had such a deliciously dry tasting sake before, and yet it's from Kanagawa!? It's really hard to believe actually.

Hiroki of Aizu in Fukushima (Nov 18)

Brewed at the Hiroki Brewing Company, this sake integrates all the flavors of the local environment in Aizu in the Fukushima Prefecture, an area known for its abundant production of rice and sake.

Serving as both the brewery's toji (brew master) and president, the head of Hiroki Brewing has been involved in the sake brewing process since 1999, though he has never formally studied sake brewing in a school makes this sake unique and different.

This unconventional background means the brewery, not bound to conventional sake industry ideas, is able to lead the industry in creating original sake with a strong, distinctive taste.

(Product of Fukushima Prefecture.)