Miyajima Part One -Omotesando -

A mere 10 minute-ferry ride from Miyajima Station will bring you to an island just off the coast of the Seto Inland Sea. That small island is Miyajima, also called Itsukushima. Chosen as one of the Nihon Sankei (Three Most Beautiful Spots of Japan), the island's beautiful scenery will surely satisfy any visitor.

As soon as you get off the ferry, turning right will first take you to Omotesando, a small shopping avenue (yes, it bears the same name as the popular fashion street in Tokyo, but of course it's something different.). There, hundreds of souvenir shops are located. Today, I'll introduce to you some of the most interesting don't-miss-sights that you can enjoy in Omotesando!



First of all, I recommend you to see the giant shamoji (rice scoop). In the 18th century, a shamoji was created in Miyajima as a souvenir for visitors and selling them helped the residents of the island economically. Ever since, Miyajima has been the most famous place in Japan for shamoji. In Miyajima today, the world's largest shamoji is displayed in the middle of Omotesando! That shamoji, also called the "Ooshakushi" (Giant Rice Scoop) is 7.7 meters wide, 2.7 meters tall and weighs 2.5 tons. It is said to have been created from a 270 year old zelkova tree, and has been placed in its current location ever since Miyajima was recognized as a World Heritage Site in 1996. The shamoji symbolizes not only the classic traditions of Miyajima, but also the hope to carry on the torch for future, making the giant rice scoop a well respected icon in the area. I'm sure you'll surely be surprised to feel how much power the shamoji truly exudes.



After left feeling astonished from the large shamoji, there is one more aspect that I recommend -gourmet!!-. First up, oysters! As you walk across Omotesando, you will see numerous shops that are grilling fresh oysters on nets and the scent that fills the air naturally attract customers! Buy one, pick it up with a toothpick and brace yourself for the great taste! Another gourmet I recommend is Anago (conger). They are also grilled on nets and are then dipped into a special sauce. The best way to enjoy it is to put them atop rice bowls and enjoy them as a domburi. You can find many anago-don diners in Omotesando as well, so don't hesitate to judge for yourself!

Omotesando is only a tiny part of the ways to enjoy Miyajima, but now that you know, it's definitely a must-visit location!

Specialty Foods Around Japan

If asked what my favorite pastime was, I would unhesitatingly say, "eating!" Alright, so it's not the most cultured hobby out there, but food is, after all, the source of all energy and happiness!...No? Anyhow, I've previously shared some of my favorite types of Japanese foods on several occasions, such as onigiris and sakura-mochis (link to previous posts). Today, allow me to further introduce some other famous kyodo ryori, or regional specialty dishes, especially those outside the Tokyo region.

Starting from the top of Japan, if you ever find yourself in Hokkaido, don't miss Sapporo ramen and locally-made raw caramel. Sapporo, being the birthplace of miso-flavored noodles, offers the true original miso-ramen in addition to the equally popular Sapporo curry ramen. Next up, the Hanabatake Bokujo's raw caramel has stirred up quite the consumer sensation in recent years. It's not too milky, not too sweet, chewy and soft, yet not sticky—in other words, just right. Aside from the small boxes of caramel pieces, you can also find ice-cream covered with warm melted caramel. Once only available in Hokkaido, the farm company has recently opened up specialty stores in Tokyo as well, but if possible, I'd still recommend you head up to the farm to get the freshest tastes.




Moving down south into Tohoku region, Miyagi Prefecture's Sendai City might as well be a mandatory spot for gyuutan (beef tongue) lovers. Originating in Sendai in 1948, gyuutan is now a staple in all Japanese barbeque joints around the country. The thin pieces of meat are grilled to perfection within minutes, and you can enjoy the unique chewy texture of the meat in salt (tanshio) or sauce (tare) flavors.



From east to west, we'll jump from meat to more meat, as you hit Nagoya, Aichi and their famous miso-katsu. This dish is basically the renowned Japanese pork cutlets served with miso sauce, which gives it a refreshing and uniquely local twist. Also don't miss the local tebasaki, or chicken wings, which are marinated in a slightly sweet sauce and sprinkled with sesame seeds. If you're looking for something aside from meat, Nagoya is also famous for their fresh eel atop rice, in the form of savory unagi-dons.



Moving further west, stop by Shikoku's Kagawa Prefecture for a bowl of refreshing sanuki udon. This udon takes the namesake of the Prefecture's previous name of "Sanuki," and is loved for its thick, slightly stiff yet chewy texture. This type of udon is arguably the most popular in Japan, and can be eaten hot or cold, dipped or in soup, and has also spread all over the country.



While I'd love to go on, I'll stop here before I start drooling over my keyboard! Stay tuned for more kyodo ryoris in the future!

Monjayaki

Monjayaki is a dough-like food made of flour, dashi (broth), vegetables, and any fish or meat. The ingredients are first finely chopped, diced, and well-mixed together before being grilled on a hot plate. Perhaps it's easier to describe monjayaki as the more liquid, runnier version of okonomiyaki.

Monjayaki is mainly served in the Kanto area and not many Japanese people know of its existence and how it is made outside the Kanto area. While it is major in the Tsukishima area (Tokyo), it is almost never seen in the Osaka area, where okonomiyaki is a prominent delicacy.

The monjayaki itself looks quite grotesque with a dark brown and mushy glob mixed with the variety of ingredients. Although it may not look too appetizing, the taste is truly magnificent! It's one of those uniquely Japanese foods such as; natto (fermented beans), karinto (fried brown-sugar stick), uni (sea urchin), which look grotesque yet have the taste of wonder.

There are two types of traditional monjayaki, the sauce monja and the shiro monja. In sauce monja, sauce is mixed with the batter itself and grilled on the hot plate, whereas shiro monja is a type of monja which only mixes salt in the batter itself. Shiro monja's "shiro" means white, referring to the image of "salt."

If you are challenging enough and don’t mind how your food looks, I guarantee you will love this! Start "monja-ing" today, because this tastes absolutely GREAT!

Okonomiyaki

Okonomiyaki is a Japanese pancake-like food where many vegetables, fish or meat are mixed. While described as pancake-like, it's not a dessert and is eaten for dinner or snack. There is not an "official" type of okonomiyaki—the word “Okonomi yaki” speaks for itself, since “okonomi” means “whatever you like” and “yaki” means “grilled” so in other words, it's simply grilled pancake with whatever you like.

One thing most okonomiyaki have in common is the sauce. Usually most okonomiyaki are eaten with mayonnaise and tonkatsu or okonomiyaki sauce, with some shredded red ginger and aonori (dried seaweed flakes).

Okonomiyaki also differ by areas in Japan. The two major area-based okonomiyaki are the Kansai area version and the Hiroshima area version.

Kansai Area:
Kansai okonomiyaki is a traditional pancake type where you mix everything in one bowl and grill it at once. The batter is made of flour, grated yam, dashi (broth), eggs, shredded cabbage, and mixed-in ingredients usually contain green onions (chives), meats, octopus, squid, or dried shrimp. In recent years there are more modern types of okonomiyaki which include kimchi, cheese or even mochi inside. Okonomiyaki is quite a symbolic meal in the Kansai-Osaka area and could even easily be called the “soul food” of Osaka.

Hiroshima Area:
Hiroshima's okonomiyaki has just about the same ingredients as the Kansai version, but instead of mixing everything together, they layer it. They first grill the batter, then the cabbage (3 to 4 times the amount of the Kansai version), then the pork or whatever other ingredients you favor. Then the grilled ingredients are wrapped with noodles and eggs like a Western omelet. The order of cooking might slightly differ by area, but Hiroshima people believe that this is the true way to make okonomiyaki.

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Osaka Castle

Osaka Castle, also known as Osaka-jo, was constructed by Toyotomi Hideyoshi, and is located in current Osaka's Chuo-ku. This modern-day landmark played a major role during the Azuchi Momoyama Era in the sixteenth century. The castle is built on a landfill platform, supported by cut rocks. This way of building is called "Burdock piling," named after the similar looking Japanese burdock plant. The castle itself is eight stories high, and today the inside has been transformed into a museum with artifacts and weapons on display.

Now, the castle is open to the public and anyone can enter with tickets. As you walk into the castle, you're greeted by a super-modern lobby, which resembles that of high-class hotel rather than a museum. While sleek and beautiful, the lobby left me with a mixed feeling of regret and yearning for a traditional atmosphere, but I also admit I welcomed the I-can-definitely-use-the-restroom-here relief! (I can't help feeling that restrooms at historical locations tend to be quite dirty...)

The view from the top of the castle on the 8th floor is breathtaking, and makes you imagine what Toyotomi Hideyoshi may have been thinking as he looked down at the city from there.

Osaka Castle is located in the middle of Osaka-jo Koen (Park) and is a leisurely 15-20 minute walk from Osakajokoen Station or Tenmabashi Station. It may sound long to walk for 15 ~ 20 minutes, but the park is filled with beautiful greenery and many other things to look at, so you'll be there before you know it!

Umi no Hi -Marine Day-

Surrounded by the colorful lights and handsome buildings of Tokyo, it's sometimes hard to forget that Japan is an island nation. However, I can't begin to stress the importance of the ocean borders on the country's culture, environment, economy and agriculture. So influential are Japan's oceans, that the nation celebrates "Marine Day", or Umi no hi every summer.

Established as a national memorial day in 1941, it was further declared as a public holiday in 1996 as a day of gratitude to appreciate the benefits reaped from the ocean and pray for the sea-faring nation's further prosperity. In other words, another reason for the people of Japan to kick back, relax, and take a break from the sweltering heat of Japan's summers.

If you visit Japan during Marine Day, which falls July 20th this year, expect to encounter crowds trying to take advantage of a rare three-day weekend. Appropriate to the holiday, many people rush to beaches, aquariums, pools, or depending on where you are in Japan, certain cities and towns will throw big festivals and extravagant firework displays.

In Tokyo, don't miss the city's biggest water attraction at Shinagawa Aquarium, where you can greet the local dolphin, seal and otter stars in addition to all the other fascinating sea creatures housed in the aquarium's 1,800 tons of water. This year, right in time for Marine Day, a new jellyfish section is scheduled to open, where four different species and nearly 100 jellyfish will call home. Also, from Marine Day weekend onwards, the aquarium will extend their opening hours to accommodate the projected increase of visitors.

Being a modern holiday, there are no traditions or official ceremonies associated with this Marine Day. Therefore, along with the rest of the nation, choose your own way to celebrate the shores that have shaped modern-day Japan.

Toshimaen [Wiiii]

Just by taking the Seibu Ikebukuro Line from Ikebukuro Station, you can take yourself to one of the most famous amusement parks in Tokyo! That amusement park is called Toshimaen and it is definitely an enjoyable place to spend the upcoming summer days!

As I mentioned, Toshimaen is an amusement park - so of course there are rides and attractions that can be enjoyed! However, there is something much better in Toshimaen that I truly recommend to you – the abundant pools! There are giant wave pools, pools with rapids, pools with waterfalls, pools for competitive swimming, and regular pools that can be enjoyed by people of all ages – with families, friends, and even with your loved one!

There is more than swimming to amuse yourself with at Toshimaen - enjoy the water slides! The water slides are called "HYDRO POLIS". Toshimaen possesses four types of water slides which are also the biggest slides in the prefecture. One type of water slide is the thrilling type. It does not have a snake-shaped path, so you fall straight down with full speed from a height of 22 meters! Other types of water slides to be enjoyed are a tube slide and others that wiggle left and right. Although it takes quite a lot of climbing to get to the top of the water slides, it will fill your heart with excitement.

The water slides here at Toshimaen are among the most famous and most popular water slides in Tokyo; so they are definitely worth experiencing! Why not go to Toshimaen and start your summer off with a splash!

*Entrance fee for the swimming pools at Toshimaen is JPY3800 for adults, JPY2800 for children 110cm and above in height, and JPY1800 for children 110cm and lower in height. Please keep in mind that people with noticeable tatoos will not be accepted into the pool.

Tokyo Daijingu - Love Luck in Japan! [Pray]

Looking for some romance? Want to ask the gods of Japan for help and support in your love life? If you do, then there is only one place to go - Tokyo Daijingu! This popular shrine in Japan is famous for making your love life work out just the way you want it to.

Tokyo Daijingu first came to Tokyo in the Edo period. The Meiji Emperor wanted a satellite shrine of Mie Prefecture's Ise Shrine in Tokyo, so he had one built in Hibiya. Later, Tokyo Daijingu moved to where it is now – Iidabashi - after the Great Kanto Earthquake in 1923. Ever since then, it has been a famous shrine in the urban Tokyo.

Tokyo Daijingu is also the birthplace of Shinto-style weddings. The first Shinto-style wedding was held by the emperor in 1901 (before then, weddings were normally held at homes). Since that event, having weddings at a shrine has become a popular custom that is still continued today. If you are lucky, you may be able to see a wedding on the day you visit the shrine! The elegance of the wedding at Tokyo Daijingu is very unique, so it is an occasion to behold.

What I also recommend that you do at Tokyo Daijingu is to buy an Omamori (good-luck amulet). They can be purchased at the shrine and are very popular among young people (especially women) in Japan. There are types that can be worn on to your mobile phone or placed in your wallet, so you can take your luck around everywhere you go. If you do so, you may find your destined soul mate right away! Even if you already have a partner, there are also Omamoris for couples, so wearing them may be certain to make your love last forever!

Visit Tokyo Daijingu! I truly hope your love life will go well!

Street fashion in Tokyo

The fastest way to find out the characteristic of the town or area you are at in Tokyo is to look at the fashion of the people walking around. Today I'd like to discuss about the style in different areas of Tokyo.

Harajuku
The term Harajuku has been popularized by a pop queen in America while the image of these girls has grown too. The fashion of Harajuku girls is a bit different today, but their fashion is centered on being "kawaii" (cute). Pink, yellow, light green, and lollipop colors are used in many clothes, and their hair is almost always dyed.
Check it out

Shibuya
Girls in Shibuya are known for their tans and the colorful clothes often seen in clubs. They wear more make-up than girls in other areas and "having an attitude" is one of their things too. They dress up like girls from clubs and from R&B music videos.
Check it out

Omotesando
Omotesando is known for its expensive brands and stores; and many celebrities are usually seen shopping here. It is known to be like the Rodeo Drive of Tokyo. Here, many girls dress up like Hollywood celebrities and wear famous international brands.
Check it out

Daikanyama
Girls seen in this area dresses up in casual yet fashionable style. The style is more European and the colors used in the clothing are not so bright. They use more monotone colors.
Check it out

Ginza
Not many 'girls' are seen in this area. It is more known for the rich 'ladies & gentlemen' of Japan. They wear famous international brands like the girls in Omotesando, but the average age of women shopping here is older, most women are closer to their 30s and 40s.
Check it out

Shimo Kitazawa
Shimo-Kitazawa is known for punk and rock bands. Therefore, many people dress up with a bit of rock taste; and many people have highlighted hairs or dyed hair. The amount of the make-up put on is usually some to none. The whole concept of the style is very similar to Harajuku girls yet they have less make-up and have an essence of punk mixed into their style.
Check it out

Monja-Yaki

When you first look at this food, you might think "What is this!?" That sloppy-looking food is called "Monja-yaki" and it is a popular food for people in Japan, mainly in the Kanto region.
Monja-yaki is an absolutely easy-to-make and delicious-to-have type of food. As you can see from the picture, the brown part is what you might call the dough. It is created by basically mixing water, flour and Worcester sauce. The ingredients are usually cabbage, small shrimps, squid, and pork slices, but nowadays there are numerous original recipes. (Ingredients include kimchee, cheese, mochi, cod roe, and etc.) Here, I will briefly introduce to you how Monja-yaki can be made at home. All you need is a grill and the desire to make a delicious Monja!

1. Fry all of the ingredients on the grill and chop them in to small pieces with a metal spatula.
2. When the ingredients are well-fried, create a circle on the electric grill with the ingredients.
3. Make an "O" shape with the fried ingredients and pour the dough into the center.
4. When it is heated well, mix everything together.

That's it! Easy isn't it? To eat Monja, people use a small metal spatula and eat directly from the electric hot plate in front of them. It is usually enjoyed by eating it with a group of people.

Since the dough is very thin - unlike an Okonomiyaki - Monja will burn easily. Despite this, it is still soft and this is what most people enjoy. In addition, the ingredients are crunchy due to the thin dough, so the balance of the dough and the ingredients are an important criterion for determining a "good Monja".
There is a place that I recommend where you can eat great Monja-yakis. That is a place called Tsukishima. Tsukishima is located in the Chuo Ward of Tokyo and is famous for having many Monja restaurants. It even has a street called Monja Street! As soon as you set foot into this street, you will be surrounded by the delicious smells of Monjas. Numerous Monja stores are lined up along this street and they compete over who makes the best Monja. (That is why they are all so delicious!) When you enter a store and ask a person at the store, they will teach you how to make a Monja. So don't be afraid to order a Monja that interests you!

Ready to eat a nice Monja? Let's give it a try!

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