Teradomari Fish Market

This place is like Tsukiji fish market in Central Tokyo. They sell fresh seafood and also grilled-on-the-spot seafood with affordable price.

Sashimi

Sashimi (IPA: /'saɕimi/ Japanese: 刺身) is a Japanese delicacy primarily consisting of very fresh raw seafood, sliced into thin pieces about 2.5cm (1.0in.) wide by 4.0cm (1.5in.) long by 0.5 cm (0.25in.) thick, but dimensions vary depending on the type of item and chef, and served with only a dipping sauce (soy sauce with wasabi paste and thinly-sliced ginger root or gari, and ponzu), and a simple garnish such as shiso and shredded daikon radish.

The word sashimi means "pierced body", i.e. "刺身 = sashimi = 刺し = sashi (pierced, stuck) and 身 = mi (body, meat), may derive from the culinary practice of sticking the fish's tail and fin to the slices in identifying the fish being eaten.

One possibility of the name "pierced body" could come from the traditional method of harvesting. 'Sashimi Grade' fish is caught by individual handline, and as soon as the fish is landed, its brain is pierced with a sharp spike, killing it instantly, then placed in slurried ice. This spiking is called the Ike jime process. Because the flesh thus contains minimal lactic acid from the fish dying slowly, it will keep fresh on ice for about 10 days without turning white, or otherwise degrading.[citation needed]

The word sashimi has been integrated to the English language and is often used to refer to other uncooked fish preparations besides the traditional Japanese dish subject of this article.

(source: Wikipedia)

Grilled Seafood

You can eat the grilled seafood here on the spot. Oishii ne!

Another Children's Kimono

Japanese Rickshaw - Jinrikisha

Rickshaws (or rickshas) are a mode of human-powered transport: a runner draws a two-wheeled cart which seats one or two persons. The word rickshaw came from Asia where they were mainly used as means of transportation for the social elite. However, in more recent times rickshaws have been outlawed in many countries in Asia due to numerous accidents.

Runner pulled rickshaws have mainly been replaced in Asia by bicycle rickshaws. They are also common in Western cities like New York City. In London they are known as pedicabs. The term "rickshaw" is today commonly used for those vehicles as well, but this article deals exclusively with runner-pulled rickshaws.

The word "rickshaw" originates from the Japanese word jinrikisha (人力車, 人 jin = human, 力 riki = power or force, 車 sha = vehicle), which literally means "human-powered vehicle".

(source: Wikipedia)

A Child's Kimono

Kimono for children are shaped and styled much like those for adults, but are almost always in bright patterns and prints. Children typically wear fancy kimono for special festivals and visits to local shrines on holidays.

For example, "7-5-3 Day" is on November 15 each year. Boys who are 3 or 5 and girls who are 3 or 7 dress up in kimonos to go the temples to pray.

There is also a special day for all girls and all boys to go the temple. March 3 is Girls' day and May 5 is Boys' day.

(source: http://web.mit.edu/jpnet/kimono/kimono-child.html)

Japanese Pet Dog

Japanese likes to raise pet dog. I often saw Japanese bringing their dogs for walking in the park. Do you also like pet dog?

FYI, I was born in the year of "Dog". In which year were you born? Look here for the characteristics of people born in the year of Dog.

Miso Konnyaku

Konnyaku is a Japanese traditional food.

Konnyaku is a traditional Japanese jelly-like health food made from a kind of potato called "Konnyaku potato" and calcium hydroxide or oxide calcium extracted from eggshells. The Konnyaku potato is native to Indonesia and is a kind of herbaceous perennial plant called "Amorphophallus Konjac"(K. Koch). Konnyaku potatoes are cultivated for food only in Japan, but wild forms grow naturally in Southeast Asia and China.

Japanese have been eating it over 1500 years. It was originally introduced to Japan as a medicine in the sixth century and has been eaten for almost 1500 years in Japan. It is a totally natural food. Ninety seven percent of Konnyaku is water and three percent is Glucomannan, or dietary fibre. It is also rich in minerals and very low in calories.

It does not have fat, it is rich in dietary fibre and is low in calories. Moreover, it has recently been found that it normalises the level of cholesterol, prevents high blood pressure and normalises the level of sugar in the blood. Because of these scientific findings, it has been perceived as a excellent health food in Japan.

In Japanese cuisine, konnyaku appears in dishes such as oden. It is typically mottled grey and firmer in consistency than most gelatins. It has very little taste; the common variety tastes vaguely like salt. It is valued more for its texture than flavor.

Japanese konnyaku jelly is made by mixing konnyaku flour with water and limewater. Hijiki is often added for the characteristic dark color and flavor. Without additives for color, konnyaku is pale white. It is then boiled and cooled to solidify. Konnyaku made in noodle form is called shirataki (see shirataki noodles) and used in foods such as sukiyaki and gyudon.

(source: http://www.shakespeare-w.com/english/konnyaku/whatis.html)
(source: Wikipedia)

On top of the Yahiko Kanko Ropeway

Fish-Shaped Underground Stairs