The Myth of the Home Sushi Chef

One of the biggest misconceptions is that Japanese people are constantly making sushi at home. While some might dabble in the art of makizushi (rolled sushi) for a special occasion, the idea of whipping up a batch of nigiri for dinner is quite uncommon. The skill, the effort to gather a variety of ingredients, and the preparation time involved are just not everyday fare. Think of it like expecting every American to be a pitmaster – while some are, it’s not the norm.

Why Not Home Sushi?

• Specialized Skill: Crafting perfect nigiri takes years of training. The rice, the fish, the delicate balance – it’s not something you can just pick up easily.

• The Need for a Variety of Fish: Nigiri sushi typically requires 9-10 types of seafood. It’s not easy to prepare these in small amounts at home.

• It’s Cheaper to Eat Out: Preparing 10 types of fish and going through the effort of making sushi at home is much more expensive than eating at a conveyor belt sushi restaurant, making it pointless to prepare it at home.

The Everyday Sushi Experience: Beyond the Exquisite

So, if not at home, where do Japanese people get their sushi fix? The answer, overwhelmingly, is restaurants. And contrary to what you might see in glossy travel magazines, most Japanese people aren’t regularly dining at Michelin-starred establishments.

Kaiten-Sushi (Conveyor Belt Sushi): The King of Convenience

• The Revolving Revolution: Kaitenzushi (conveyor belt sushi) restaurants are ubiquitous, offering a casual, affordable, and fun dining experience. Plates of different colored items revolve on a conveyor belt for you to pick what you want.

• Price Point Paradise: You can expect to pay around 100-200 yen per plate, making it an accessible meal for everyone.

• Family Fun: Kaitenzushi is popular among families and friends, making it a social and enjoyable outing.

• Famous Chains: Some popular kaitenzushi chains include Sushiro (known for its variety and innovative offerings), Kura Sushi (popular for its interactive games and dishes delivered by a mini-bullet train) and Hama Sushi (a well-balanced chain with a broad menu). They’re not just for budget-conscious diners; they provide a fun and diverse range of options.

• Beyond Basic: While often inexpensive, conveyor belt sushi has come a long way from basic fare. You’ll find everything from classic tuna and salmon to more creative offerings like tempura sushi and even desserts.

Unpretentious Neighborhood Sushi Joints

Beyond the conveyor belt, you’ll find a vast number of smaller, independent sushi restaurants dotted throughout the country.

• The Local Experience: These often family-run establishments provide a more intimate and personalized dining experience than the big chains.

• The Price is Right: A satisfying sushi meal at these spots might cost around 1,000-3,000 yen, making it a good choice for a relaxed evening out.

• Quality Without the Pretense: You will experience fresh and delicious sushi without breaking the bank, and they focus on the quality and taste of the food over unnecessary theatrics.

These low-priced sushi restaurants in residential areas are recently called ‘machi-zushi’ (meaning sushi restaurants in one’s own town) and are booming among the general public.

High-End Sushi: A Rare Treat, Not the Everyday

Now, let’s talk about the high-end sushi restaurants, the ones you see featured in documentaries and Instagram feeds. Yes, they exist, and yes, they are incredibly impressive, but they’re not the norm for the average person in Japan.

The Ginza Experience

• The Pinnacle of Sushi: High-end sushi restaurants, especially those in districts like Ginza in Tokyo, are the equivalent of fine dining establishments.

• Price Point Considerations: Expect to pay around 40,000-50,000 yen (or considerably more) for a set course, and usually requires a reservation.

• Beyond the Plate: The experience at these restaurants is not just about the food; it’s about the ambiance, the chef’s expertise, and the overall ritual of dining.

• Special Occasion: It’s a destination for special occasions, business dinners, or when you really want to indulge.

The Art of Omakase

• Trusting the Chef: Many high-end sushi restaurants offer omakase (chef’s choice), where the chef creates a personalized menu based on the freshest seasonal ingredients.

• Elevated Flavors: The ingredients used in high-end sushi are of exceptional quality, often sourced from specific regions, and the preparation is incredibly precise.

Conclusion: Dispelling Misconceptions and Embracing the Diversity of Sushi

There are primarily two misconceptions that foreigners have regarding sushi in Japan: the idea that Japanese people make sushi at home and the perception that sushi at restaurants is always high-end. However, these are incorrect. We rarely make sushi at home, and we do not always eat high-end sushi.

The author has lived in Europe for the past few years and is often surprised to find that most sushi restaurants only offer tuna and salmon. Our joy of eating sushi comes from the wide variety of 30 to 50 different types of fish and shellfish, and from the deliberation of what to eat today.

If you have the opportunity to visit Japan, please enjoy this wealth of options and experience the diverse world of sushi. It will surely overturn your preconceptions about sushi.

The post Beyond the Michelin Stars: Unraveling the Truth About Sushi in Japan appeared first on Trip Planner Japan.

A Two-Tiered System of Chocolate Giving

In Japan, February 14th sees a flurry of chocolate purchases, but not all are created equal. Two distinct types of chocolate dominate the day: giri-choco and honmei-choco, each with its own social significance.

The Prevalence of Giri-Choco: Chocolate of Obligation

Giri-choco, translating to “obligation chocolate,” is a crucial aspect of the Japanese Valentine’s Day experience. This type of chocolate is given primarily to male colleagues, bosses, and acquaintances as a gesture of social courtesy and obligation. It’s a formal acknowledgment of professional or social relationships, rather than an expression of romantic interest.

The quality of giri-choco is often lower than honmei-choco, typically consisting of mass-produced chocolates in simple packaging. While not intended as a romantic gesture, it is an expected part of corporate and social life, and many women feel a sense of duty to participate.

Honmei-Choco: Chocolate Driven by Genuine Affection

In contrast, honmei-choco, or “true feeling chocolate,” is reserved for romantic partners, boyfriends, or husbands, as well as to someone with whom the giver hopes to begin a relationship.

This chocolate is considered an expression of genuine affection and is typically of higher quality. Often, honmei-choco is handmade or purchased from specialty chocolatiers. The cost and effort involved underscore the emotional investment in the gift.

This distinction between giri-choco and honmei-choco highlights the dual nature of Valentine’s Day in Japan, where personal feelings are interwoven with social expectations.

The Role of Morozoff Confectionery in Popularizing the Tradition

A pivotal role in establishing the practice of women giving chocolate on Valentine’s Day in Japan was played by Morozoff Confectionery, based in Kobe. According to one theory, the company was the first to initiate the idea by publishing an advertisement with the tagline, “Let’s give chocolates for your Valentine,” in an English-language newspaper for foreigners in the 1930s. Subsequently, the custom of giving chocolates on Valentine’s Day gradually spread, becoming commonplace in the 1980s.

A Visual Spectacle for Travelers

For those traveling to Japan in late January or early February, a visit to department stores and confectionary shops offers a unique glimpse into this tradition. The displays, often resembling chocolate museums, showcase the wide variety of offerings and provide a visual feast that is a seasonal hallmark of the Japanese calendar.

The Rise of “Tomo-choco”

In recent years, a new trend has emerged: tomo-choco, or “friend chocolate.” This practice involves women exchanging chocolates with their female friends. It’s a more lighthearted and casual aspect of Valentine’s Day, focusing on celebrating friendship. Unlike giri-choco, tomo-choco is not born out of obligation but rather from a genuine desire to connect with friends. The gifts are often less formal and can range from homemade treats to fun and trendy chocolates.

The Counterpart: White Day, a Month Later

The exchange of chocolates on Valentine’s Day is not the end of the story. One month later, on March 14th, Japan observes White Day, a reciprocal tradition where men are expected to give gifts in return. The custom, which emerged in the 1970s, requires men to give gifts valued two to three times the worth of the chocolates they received. The gifts are varied, and may range from cookies and sweets to more expensive items like accessories and jewelry.

White Day reinforces the reciprocal nature of social obligations in Japan, further highlighting that Valentine’s Day is not simply a one-sided expression of affection.

Valentine’s Day in Japan is a complex social ritual characterized by the exchange of chocolates, both as an expression of affection and as a fulfillment of social obligation. The distinctions between giri-choco, honmei-choco, and the more recent tomo-choco, the historical role of Morozoff Confectionery, and the reciprocal tradition of White Day all contribute to a unique cultural experience distinct from Valentine’s Day celebrations in the West. The holiday provides insight into the intricate balance of personal sentiment and social expectations within Japanese culture. Indeed, one might jokingly say that Valentine’s Day in Japan has evolved into a day for exchanging chocolates with just about anyone.

The post Valentine’s Day in Japan: A Complex Dance of Chocolate, Obligation, and Reciprocity appeared first on Trip Planner Japan.

“Why Morioka?” was a question echoed not just by me, but by many Japanese.

Morioka, nestled in the scenic Tohoku Region, is a charming small city. Yet, it hasn’t been a top destination for Japanese tourists, lacking the plethora of historical landmarks like castles or traditional Japanese wooden architecture from the Edo period.

Instead, Morioka boasts a collection of western-style buildings. This architectural choice traces back to the involvement of notable architects during the Meiji era who contributed to the town planning and construction. However, this may not hold the same allure for European and American travelers.

For Japanese tourists, the allure of Morioka lies in several cherished activities:

Capturing moments against the backdrop of its western-style architecture, offering a taste of foreign exploration.
Indulging in the culinary delights of the “Three Great Noodles of Morioka”: Wanko Soba, Reimen, and Jajamen.
Embarking on a journey through the city’s handicraft shops, where traditional crafts like Nanbu ironware and Morioka inkstones await discovery.

However, the New York Times chose to highlight not these experiences, but rather the city’s modest size.

They celebrated Morioka as a compact urban oasis, perfect for leisurely strolls and unwinding—an endorsement echoed by a passionate journalist advocating for Morioka’s charm.

As I became aware of the differences in sensitivity between Japanese and foreigners, I found it intriguing. This realization prompted me to embark on journeys, seeking to ascertain whether I, as a Japanese person, could experience the same sensations.

Very affordable lodging options are still readily available in Morioka.

Upon arrival, I secured a room at the recently inaugurated  “Richmond Hotel Moriokaekimae” conveniently situated opposite Morioka Station.

To my surprise, the rate for two guests was ¥12,800 (approximately $83/€76) per night. The room exuded cleanliness and was stocked generously with complimentary amenities including shampoo, cosmetics, toothpaste, and even facial packs.

Moreover, the hotel boasted a ground-floor convenience store offering delectable rice balls, packed lunches, and confections at reasonable prices.

Despite the recent surge in tourism across Kyoto and Tokyo driving accommodation costs to exorbitant levels, Morioka remains largely unaffected. This realization brought me immense relief.

A taxi driver told me what happened in Morioka after “New York Times” .

I took a taxi to have lunch from the station. I asked the driver, “Are many foreign tourists coming to Morioka?” He chuckled and replied, “Not so many at the moment. However, they often choose to explore Morioka on foot, considering it a delightful city for strolling. Hence, encounters with them for me are relatively infrequent. The New York Times article was not a great boon for taxi drivers, ha-ha.”

Contrary to the common perception that people in the Tohoku region are reserved and reticent, I found the residents to be remarkably articulate and adept at conversing with strangers. This unexpected discovery added an intriguing dimension to my travel experience in Morioka.

During my three-day journey, I encountered few Western visitors in Morioka.

Upon my visit to Morioka in March 2024, it appeared that the buzz from the New York Times had already waned.

The tourist scene was predominantly Japanese, with Western travelers being a rare sight.

The only encounter with tourists from a Western country was at a quaint Izakaya.

However, the language barrier proved formidable as the staff couldn’t communicate in English, leading to our regretful exclusion from the establishment. This incident left me pondering Morioka’s limited readiness to accommodate international visitors, feeling its size and local infrastructure were somewhat inadequate.

Nonetheless, Morioka remains a hidden gem in Japan’s northern region, offering delightful experiences for domestic travelers. Its appeal lies in its culinary delights at reasonable prices, exquisite crafts for purchase, and the opportunity to savor fine Sake at Izakayas. However, it’s evident that Morioka poses challenges for foreign tourists, highlighting the need for enhanced accessibility and support for international visitors.

If you’re up for more than just strolling through the city and want to dive into Morioka like a Japanese tourist, I would introduce you to the perfect spot you should visit.

1. Kogensha   Map

KOGENSHA in Morioka is more than just a folk-crafts store. It’s a collection of charming buildings housing a coffee shop, gallery, and store, all surrounding a picturesque courtyard. If you want to buy some MINGEI items, here is the best place.

2. KAMASADA Map

KAMASADA  is a brand producing an iron kettle called “Nanbu Tekki”. (It is a great article to know what Kamasada is.).
Strolling down the street where Kamasada sits, you’ll find a delightful array of shops, perfect for a spot of shopping hopping.

3. Yakiniku Restaurant Yonai map

Indulge in Reimen, a beloved member of Morioka’s ‘Three Great Noodles’. And don’t miss out on Yakiniku, a local specialty of Iwate, renowned for its dairy farming. At this joint, you can savor both delights in one sitting. Just a heads up: be ready to queue up, as this spot is a local favorite!

4. Morioka Tenmangu Shrine Map

This shrine is famous among Japanese literature fans because one of the renowned poets, Takuboku Ishikawa, used to stroll around here. He had a particular fondness for the guardian dog with a comical face.

5. Due Mani  Map

Is it strange to savor Italian cuisine in Japan? Not at all. In fact, it’s an intriguing fusion of culinary cultures.

Here, Italian fare takes on a Japanese twist, with dishes characterized by simplicity in both ingredients and seasoning, akin to traditional Japanese cuisine.

Nestled in a quaint and bustling corner, this restaurant may be small, but it’s a beloved hotspot among locals and visitors alike.

Indulge in the flavors of the Tohoku region masterfully incorporated into Italian dishes. Just remember to secure your reservations ahead of time, as this gem tends to fill up quickly.

Have you caught on yet? For many Japanese travelers, the ultimate joys of exploring lie in the art of shopping and indulging in delicious cuisine！

The post Why New York Times featured Morioka? A Japanese journalist set out on a journey to find out why. appeared first on Trip Planner Japan.

One of my friends from Europe said.

The Oki Islands encompass four inhabited and many uninhabited islands located in the Sea of Japan 40-80 km north of Shimane Peninsula. Although they are isolated islands with poor transportation, they are very famous in Japanese history.

The Oki islands used to be a location of remote islands for the exile of nobles (Sometimes even the emperor! ) and government officials. They are mentioned in many of our history textbooks.
Nowadays, the islands are famous not only for their history even for their nature, they’re designated as a UNESCO Global Geopark.
You can enjoy the stunning view which includes the impressive rocky cliff coastline.

Today, let’s take a quick look at the natural beauty of the area.

1. Mount Akahage (アカハゲ山, Akahage-yama)  in Chiburijima (知夫里島)  .

Chiburijima is the smallest of the 4 major islands in the Oki Islands. It is said that this observatory is the only one in the Oki Islands where you can see the four main islands.

I felt like I arrived in some faraway European Country.

2 Sekiheki (赤壁), a sea-cliff composed of red rock, in Chiburijima (知夫里島)  .

The cliffs are 200 meters at their highest point and were originally a part of a volcano.
Volcanic eruptions and subsequent erosion have created this impressive landscape on the Oki island.

3  Chichi-sugi(岩倉の乳房杉),  Japanese Cedar, in Okinoshima(隠岐の島)  .

Okinoshima is the largest of the 4 major islands in the Oki Islands. This tree is about 800 years old and it’s a sacred tree and an object of worship.

4  Dangyo-no-taki (壇鏡の滝, Dangyo Waterfalls, in Okinoshima(隠岐の島)  .

In this waterfall where you can enjoy the mysterious sight of delicate water spilling down from a circular skylight.

It looks like a mist shower！
The water from this waterfall is one of the listed “100 famous natural water sources in Japan”. it is said that there are many long-lived people on this island because of it’s high-quality water.

The post Let me introduce the Amazing scenery on the Oki Islands UNESCO Global Geopark. appeared first on Trip Planner Japan.

It is located in northern Fukushima, in the Tohoku Region,  with an elevation of 800 m above sea level.
About 3-hour drive from Tokyo Metropolitan Area, 4 hours and a half by Highway Bus from Shinjuku(Tokyo).

The area has mountains, a group of lakes, rich flowing wetlands,  a clean river, and hot springs.
Because of the cold winters, you can also enjoy great skiing on powder snow.

Despite all these tourist resources, Urabandai is still not widely known by foreigners compare to Niseko, popular ski resort in Hokkaido.

”Recently, skiers who are tired of Niseko have been coming to Urabandai,” said the owner of one guesthouse.

One of my American friends also said, “There are so many tourists in Niseko and I can hear English all over the place. I don’t feel like I’m in Japan！In addition, prices are very expensive!”.

I think it is likely that this place will become famous among foreign Ski enthusiasts.

However, today, I want to talk about cherry blossoms in this area, not skiing.

There are many cherry blossom viewing spots in the Inawashiro area, which is easily accessible from Urabandai.

Here, the cherry blossom season is usually about a month later than in Tokyo, and is enhanced by the view of the lake and mountains.

🌸1. Bandaisan Ranch（磐梯山牧場）

There are about 200 cherry trees (Somei-Yoshino) in the Bandaisan Ranch, and you can see the splendid cherry blossom road every spring.

The rows of cherry trees stretch for more than a kilometer, you can walk for more than ten minutes enjoying the flowers.

You can see the view of Mt.Bandai , which is listed on the 100 famous mountains in Japan.

On the other side of the mountain, you can see Lake Inawashiro, Japan’s 4th largest lake.

Rows of cherry trees are common in Japan, but cherry blossom trees with a view of the mountains and lake are kind of rare.

⇒ See detail

🌸2. Sakura-touge（桜峠）

More than 3,000 cherry trees are located on this mountain path. The cherry trees that bloom here are an uncommon variety of cherry trees called Oshima Sakura which has a darker pink color.

The tree planting began in 2001 to celebrate the birth of Princess Aiko to the royal family. There are about 800 trees along the Meguro River which is one of the most famous cherry blossom viewing spots in Tokyo, so as you can see this pass is on a very large scale.

Beyond the cherry blossoms, you can see the mountains, making it a very photogenic place.

⇒　See detail.

🌸3. Kannonji River Cherry Trees（観音寺川さくら並木）

The small river is lined for about one kilometer on both sides with cherry trees (Somei-Yoshino). It is  the most famous place to see cherry blossoms in Fukushima Prefecture.

This small river curves gently to the right and left, flowing quietly with clear water in its natural state without any bank protection work.

It is my opinion that cherry blossom photos are more beautiful with the addition of greenery.

🌸4. Hanitsu Jinja（土津神社）

The shrine honors Aizu’s first feudal lord, Masayuki Hoshina, built in 1675.

This area was controlled by the Aizu clan during the Edo period. Who were defeated by the new government forces in the civil war at the end of the Edo period.
The shrine building was  lost at that time, but was later rebuilt in 1880.

Masayuki is the half-brother of the third shogun of the Tokugawa Shogunate, a historical figure who is respected for his intelligence and other qualities.

This shrine is known for its autumn leaves and cherry blossoms. You can also visit the graveyard of the Matsudaira（=Tokugawa) family, lords of the Aizu Clan.

Where to stay?

After you have enjoyed Cherry Blossom Viewing in Inawashiro Area, I recommend that you to stay at a nice guesthouse in front of a beautiful lake in Urabandai. The location is wonderful!

Bandai Lakeside Guesthouse is a small accommodation with a great view of Lake Sohara and Mt.Bandai.
It is the best place for canoeing, cycling, and trekking in Summer.

They have a craft beer tap in their dining room. You can enjoy a tasty beer after your outdoor activities.

There is a spectacular observatory within walking distance of this guesthouse.

・　Urabandai tourism official website.

The post Let’s Go to Lake District of Japan ”URABANDAI” and Enjoy Cherry Blossom Viewing! appeared first on Trip Planner Japan.

Daiji Iwase, editor-in-chief of a web magazine specializing in Champagne and a writer on alcoholic beverage and travel, has selected five wineries in Japan where you can enjoy photogenic scenery and fine cuisine.

――What made you start paying attention to Japanese wine in the first place?

I think it was around 2005. Before then, “Japanese wine” had an image of being a tourist souvenir from the Showa era (1926-1989).
I had a negative impression of Japanese wine and did not think I would go out of my way to order it.

However, when I “had to” taste some of the wines because it was my job, I was pleasantly surprised at how delicious they were. I was shocked to find out that it was not that Japanese wines had not been updated, but that I had not been able to update myself.

Since then, I have considered Japanese wines to be unique among wines from the rest of the world.
At that time, there were still many old-fashioned wines, but in the past five years, I feel that some Japanese wines with truly wonderful characteristics have been introduced to the world as a matter of course.

――So, the level of Japanese wine today is improving rapidly… so in connection with this, what are the current trends?

Japanese wine can be broadly divided into two categories: craft wines made from local grapes, and those that aim for global standards, both of which produce excellent wines nowadays.

At present, wineries are actively trying out difficult varietals and techniques, and various experiments are being actively conducted, which is exciting.
I hope that while they continue to enthusiastically pursue these routes, they will also increase the number of wines that can be drunk easily and be loved by all.

――Finally, what is the appeal of “Japanese wine” from your point of view?

Because it originated in Japan, it goes well with Japanese food. Or should I say, rather than traditional Japanese food, it is more suitable for local cuisine or everyday dining.
Japanese wine producers, even the big ones, are small in scale. Because of this, the wines have an honest, handmade feel to them, and it is easy to see that the producers enjoy their closeness with the product.

The best part of it all is that it’s in a relaxed destination!
Wineries often grow their grapes on spacious slopes, on hills with spectacular views, or with restaurants and tasting corners, making them the perfect travel destination.

5 Wineries in Japan to Travel to and Fill Your Heart, as selected by Daiji Iwase.

1. SAYS FARM

This winery is located on a hill with a spectacular view overlooking Himi Bay, famous for its cold yellowtail; a real taste of winter.
This winery completely overturned my previous knowledge about Japanese wine. Not only the taste and balance of the wine, but also the design is all excellent.
It is a wine resort with lodging facilities and restaurants that anyone can enjoy.

2. Grace Wine

This long-established winery is located in Katsunuma, about two hours by train from Tokyo.
The sparkling wine is made by Ms. Ayana Misawa, a winemaker, using the Champagne method that is highly acclaimed around the world.
The wine made from grapes from the newly opened Akeno vineyard is also excellent.
Many of the wines sell out very quickly, so don’t forget to check out the store when you visit the winery.

3. Tsuno Winery

Tsuno Winery, located in Tsuno City, Miyazaki Prefecture, is recommended for those who want to taste the pairing of fine food and wine while traveling.
While looking out at the clear blue sky and the crystal blue sea, you can enjoy wine pairings with the food of Miyazaki, which boasts an abundance of ingredients from the mountains and ocean.
The highlight is the “Campbell Early Rosé”. It has a good balance of sweetness and freshness, and it is rare to find a wine made from this grape variety that is so lovely and gastronomic.
Speaking of gastronomy, I also recommend the Tamba Winery in Kyoto. This winery also has a restaurant where you can pair wine with local products of Tamba, such as Kyoto vegetables and wild game.
When you visit, be sure to pay attention to the Tana grape variety, which is rare in Japan and is grown on the winery’s own farm.

4. Osa Winery

This winery is owned by a couple who have worked in the restaurant, retail, and liquor industries.
They are now making wine in the city of Otaru. The grapes they use are a local Hokkaido variety, which are pretty, simple, and sparkling. While making the most of these merits, the wine also has the sophistication of northern Italy, which the couple loves.

The design of the wine is also beautiful, and it is now a rare wine that is hard to find nowadays, so you should definitely buy a bottle when you visit, or even several bottles as souvenirs.

5. Chateau Mercian Kikyougahara Winery

Japanese wine is becoming more and more popular because of its small scale and craftmanship. But if you know the power and quality of the big players, you can learn more about the world of Japanese wine.

Chateau Mercian, one of the biggest players in the industry, continues to produce wines that make the most of the charm of the land with the stable quality of its wines, which is the result of techniques cultivated over 140 years and its large harvest. The wineries are located in Katsunuma in Yamanashi Prefecture, and in Mariko and Kikyougahara n Nagano Prefecture.

Among them, the Chateau Mercian Kikokogahara Winery is still proud of its “fantastic Merlot,” which was depicted in the movie “The Usuke Boys“. The first thing to do when you visit this winery is to try the Merlot.
Incidentally, there are many other wineries in the area, so it is fun to visit several of them.

Meanwhile, don’t miss the nearby Chateau Mercian Mariko Winery (Ueda City, Nagano Prefecture).
This winery opened in September 2019, and it was the first Japanese winery to be selected in the World’s Best Vineyards 2020 competition to select the world’s best wineries for wine tourism, ranking 30th in the world and 1st in Asia. You can take a tour here all year round (reservations required).

Daiji Iwase

Wine Magazine Editor-in-Chief and Sake/Travel Writer.

He is also involved in the planning and management of various alcohol-related media and events.

The post 5 Wineries in Japan to Travel to and Fill Your Heart, as selected by Daiji Iwase, Alcohol Magazine Editor-in-Chief appeared first on Trip Planner Japan.

A lot can be hidden in a drop of sake, not least the history and the romance of the brewer, as well as other strange mysteries…!
Satoshi Tomokiyo is the author of “Cultural History Guide of Sake and Their Breweries /『物語で知る日本酒と酒蔵』”.
Here, he recommends his five favorite sake breweries.
Let’s follow him on this journey and savor the whole history of this delicious drink!

–What drew you to sake in the first place?

It was about 20 years ago when I first became interested in sake.

At the time, there were still remnants of the “third shochu boom,” and sake was losing its momentum. As the boom began to pick up, I began to include sake brewery tours in my travel plans.

My theory has always been that sake tastes even better when you know the brewer and the background, so I feel that the culture of sake brewery tours has further encouraged people’s interest in sake.

–As a long-time analyst of the industry, what do you think the appeal of sake is currently?

Of course, the sweetness and richness of the flavor from the rice, but in the past 10 to 15 years, there has been a shift in the number of breweries, and new breweries have started brewing sake with new ideas, which is a great way to encounter some fresh inspiration.

–I want to visit a brewery! What is the etiquette for visiting a brewery?

As long as you follow the minimum rules, such as not eating fermented foods on the day of the tour, you should be able to enjoy the tour at your leisure without being too formal about it.

In addition to the sake production process, many breweries have a long history, so be sure to observe the details of the buildings and equipment.

If you are going on an overnight trip, you should definitely ask the brewery for recommendations on places to drink in the area.

They can often tell you about their favorite places that you won’t find in the guide books, and they usually have a large selection of the brewery’s products.
Sake tastes even better when you see the brewing process in action.

5 of the Best Sake Breweries Today, selected by Satoshi Tomokiyo

1. Umegae Shuzo (Sasebo City, Nagasaki Prefecture) / 梅ヶ枝酒造

This brewery’s storehouse was built in 1860 and is a national tangible cultural property. The roof retains some of its old tiles, and it is strengthened by pillars and beams using a method called “netsugi”, making it a very interesting building.

The motto of the brewery is not to rely too much on machines, but to brew sake with the power of delicate human senses. Here you can sample a wide range of products, from ginjo sake to amazake, as well as shochu, gin, and liqueurs.

A cave called “Mukyudo (無窮洞) ” which was dug during World War Ⅱ, is preserved right next to the warehouse.
This former air-raid shelter was dug out and used by teachers and elementary school students of the school that once stood there. The podium, kitchen, and bookshelves were all dug out by hand. Be sure to check out the sake brewery as well.

2.SENKIN (Sakura City, Tochigi Prefecture) / せんきん

Although established in 1806, the current brewer, who is from the 11th generation of this brewing family, has a unique background as a former sommelier. This brewery is characterized by its sake’s sweet and sour taste, which is not typical of Japanese sake, and is rapidly gaining more and more fans. While the building itself is traditional, the sake brewery has adopted a domaine (self-sufficient) style, and expresses the flavors of the region.

3. Yoshino Shuzo (Katsuura City, Chiba Prefecture) / 吉野酒造

It is relatively rare to find a brewery that mills its own rice, and the sake brewed with natural water on the premises is really light and full of flavor.

Koshikoi (腰古井)  is a highly acclaimed sake that has won numerous awards, but Ginjo (a premium sake made with natural water and only the best part of the rice , with the outer husks removed) has also garnered many plaudits. The plum wine made with ginjo is also excellent.

4. Matsuuraichi Shuzo (Imari City, Saga Prefecture) / 松浦一酒造

This long-established sake brewery has been operating since 1716 in Imari City, Saga Prefecture, which is also famous for its pottery. There are various types of sake on offer here, from ginjo sake to regular sake, many of which are made from Kyushu-grown sake rice such as “reihou” and “saganohana,” allowing you to fully enjoy the pleasure of local sake.

On the other hand, this brewery is also famous for the Kappa mummy (Kappa is a well known Japanese goblin that resides in ponds and rivers) that is enshrined there. The mummy, which was discovered about 70 years ago during renovation of the main building, probably came from mainland China and is now an important guardian deity of the brewery.
In order to promote the brewery as a “tourist brewery,” about 200 valuable and fascinating ethnic materials, such as old brewing tools and farming equipment, are also on display.

5 Taikoku Shuzo (Uruma City, Okinawa Prefecture) / 泰石酒造

Actually, sake breweries do exist in Okinawa. The original starting point of Taikoku sake brewing came from making shochu from sugar cane after the war. Later, as the company expanded into whiskey and liqueurs, it began making sake using air conditioning and cooling equipment. “Reimei” was launched in the form of purchasing sake rice milled in Kyushu. Nowadays, it is riding the local sake boom and attracts many tourists from the mainland.

The building also differs from other sake breweries in that it is made of concrete. In the past, there have been several incidents where neighbors mistook the steam rising from the brewery for a fire and called the police, an episode typical of Okinawa’s unfamiliarity with sake culture.

Text&Photographs by Satoshi Tomokiyo  ⇒  Twitter

Free Writer,editor. Author of “Cultural History Guide of Sake and Their Breweries /『物語で知る日本酒と酒蔵』”. “Japan Craft Beer Travelogue/『日本クラフトビール紀行』”. “War ruins you must visit at least once/『一度は行きたい戦争遺跡』”. “Sketchy rumors, experience report/『怪しい噂 体験ルポ』” etc.

The post 5 of the Best Sake Breweries Today , as Selected by Satoshi Tomokiyo, Author of “Cultural History Guide of Sake and Their Breweries” appeared first on Trip Planner Japan.

The latest trends? The best shops in the spotlight now? Masataka Sasaki, a Ramen Editor who has published many famous books has shared his top 5 ramen shops with us.

−−Why did you start following Ramen?

I liked ramen when I lived in Akita, where I lived until I finished high school, but not so much that I went around searching for new places to eat.

I then moved to Tokyo for university. After I first experienced authentic ramen at a specialty shop in Tokyo, I moved to Ogikubo which is an area with many famous ramen shops, and I started my days immersed in ramen.

Around the mid-1990s, it was the golden age of ramen when there was a “new vintage every year” with many legendary shops as “Aoba”, “Musashi”, “Kujiraken” (all of which opened up in 1996, as part of the legendary 1996 group of ramen shops) opening up and creating new trends.

Witnessing the process of modern ramen being born during this golden age was the starting point for me.

−−Every year was a vintage year! Sasaki-san, for someone who has experienced such excellent times in the past, what’s the attraction for “ramen” now?

Even for the major types of ramen broth, there are soy sauce-based, salt-based, miso, tonkotsu, chicken-bone broth (paitan), dried-sardine based, pork-bone (tonkotsu) seafood broths, and if you factor in the types of noodles, toppings as well, the variations are unlimited.

The more you walk around, you are sure to encounter a new bowl in this unlimited amusement park of ramen.

New shops open one after another and well-known shops continue to improve their flavor, and regional powerhouse shops continue to sharpen their blades. Despite your best efforts to go around to all of the ramen shops you want to visit around Japan and across the world, you probably won’t be able to finish trying them all during your own lifetime.

You may have heard of soup-less ramen (mazesoba) or noodles with buckwheat flour, but even noodle-less ramen is a type of ramen where “no rules is the rule”. If I ever find myself muttering “this isn’t ramen…”, I think it will be my last day as a ramen editor.

−−With a love for ramen as deep as the sea, it is unlikely that Sasaki-san will ever have to retire as a ramen editor. Please take a look at the latest ramen trends!

There are 5 major trends explained in detail.

●Japanese herbs

There are many ramen shops that have started to use Japanese herbs such as ginger and Japanese pepper. Recently, ramen featuring spices as the star ingredient have become popular and while we see many shops serving soup-less tantanmen that uses red chili pepper and Japanese pepper to add spiciness and a sense of numbing, creating bowls of ramen that feature a subtle, yet deep flavor of ginger as well as the refreshing flavor of Japanese pepper are particularly popular with woman.

●Western-style Broth

Recently, there have been many new types of broths appearing such as those made with prosciutto, animal-based ones made using pork or chicken bone and even broths made only with vegetables without using even seafood products such as dried fish or bonito flakes.

You will be surprised by the different impression you will get from each of these pork bone and seafood-based ramen soups in terms of taste and aroma compared to what you’ve tried so far.

●Pure hand-made noodles

There have been thick noodles in the past, but you might be fooled into thinking that your bowl is full of udon noodles, at some of the popular ramen restaurants that are serving very thick, hand-made noodles that have a delicious chew!

●Mini Rice Bowl

Rough and tumble side dishes such as having curry or rice with your ramen are a thing of the past. There are now many shops that serve cute looking mini rice bowls featuring toppings such as lamb confit, pecorino, mouth-watering chicken and clams.

●Hanging Skewer-Roasted Chashu Roast Pork

Chashu roast pork for ramen is typically fatty and voluminous, but around last year, the “hanging skewer-roasted” method appeared. This type of chashu roast pork is full of savory flavor and the slightly smokey taste is addictive.

5 of the Best Ramen Today, selected by Masataka Sasaki

1. King Seimen (Ouji,Tokyo) / キング製麺

The main specialty of the shop is a sophisticated white-dashi (white stock) broth, but the “Sansho (Japanese Pepper) Ramen” is recommended. As you slurp the curly noodles, you will feel the elegant fragrance of Japanese pepper through your nose with a fresh aftertaste. This dish is creating a lot of buzz in the world of Japanese herb-style ramen.

2. SAMAR（Ebisu, Tokyo）/SAMAR（サマル）

his is a variety of ramen served only at lunchtime by the popular shop “Sakana Bal”. The salt-flavored broth is made based on prosciutto enhanced with porcini mushrooms, fragrant vegetables and herbs has an exquisite taste! Enjoy adjusting the flavor to your liking with the tapenade (savory olive paste).

3. Dame na Rinjin(Ningyocho, Tokyo) / 駄目な隣人

This ramen shop features an adventurous broth made with bouillon de legume (vegetable stock) with a high quality soy sauce based seasoning (tare). The oil made with ginger confit creates a taste that will bring a smile to your face.

４．MEN CRY（Hamamatsucho, Tokyo）/MENクライ

You will be surprised when you see the hand-made noodles made with 100% Japanese flour! These unique, chewy noodles are as thick as Hoto noodles in Yamanashi prefecture. They complement the dashi flavored broth very well.  Also recommended are mini rice bowls such as the daily special, rice with raw egg and the marinated egg-yolk rice bowl.

５．Marue Chuukasoba (Sugamo, Tokyo) / 惠中華そば（まるえ中華そば）

Curly noodles swim in a highly-transparent, clear soup. You can enjoy this salt flavored ramen broth which has a distinct brininess. You will also be very satisfied with the hanging skewer-roasted pork, which is full of flavor, fragrant and smokey.

Text&Photographs by Masataka Sasaki   

Ramen editor.

A producer of a wide variety of content regarding ramen and food.  He has edited many books on the topic of ramen and writes a regular column for SanekiBiz.

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Ms. Takako Minoshima is so fascinated by these stone guardians that she even published a book on them. We asked her what they are, and why she is so fascinated by them.

Check out her top five fanatical komainu spots in Japan!

−−First of all, what are komainu anyway?

The official name is “shishi”(a mysterious animal resembling a lion), and “komainu” (a mysterious animal resembling a dog). They are divine stone guardian animals found in the walkways to shrines and at the front of shrines.

From the historic literature, we know that they have been used as furnishings of the nobility since the late Heian period (1100s AD).

They started out as wooden komainu. As they gradually moved outdoors, materials were used that were more resistant to wind and rain, such as stone.

Komainu are made of various materials, but the ones I am following will be the stone komainu on the approaches to the shrine.

−−What is their role?

They are largely believed to protect something precious. Originally, lions and guardian dogs were furnishings placed in front of bamboo blinds by nobles in the Heian period.

They were placed to protect the emperor and other noble people. Perhaps they were also placed in front of shrines and temples to protect the gods.

This is also the main difference between komainu and Shisa (an Okinawan lion or lion-dog statue placed as talisman against evil at entrances and on roofs), which are used to protect people’s homes and villages.

On the whole, komainu are not placed in houses.

−−Why are komainu so attractive?

Before the early Showa period (1926-1989), they were hand-carved by stonemasons, so each piece has its own individuality.

There are also trends in different regions and times, so you can encounter designs with different styles both locally and when you go out. You can find replicas of many of the komainu that were popular in one area in nearby areas, and it is fun to compare them.

In a good way, when you come across a work that has not been copied correctly, you will experience a relaxing feeling that will make you feel at ease and smile without even realizing.

−−For those who would like to start appreciating komainu, what are the main points to look for?

I think the overall shape and the face are the first things you see. In addition, the design of the tail and fur are also unique and fashionable, so please do check them out.

If you like history, you should definitely check out the pedestals. It often says who dedicated them, when, in which city, and who made it, so it’s a great clue to the history of the area.

Searching for the name of the person engraved on the pedestal, I sometimes came across a record of money lending or a connection to a famous person.

The five best unforgetable komainu selected by Takako Minoshima

1.　Shiratori Shrine, Aichi Prefecture. 

This shrine is said to have existed in the Muromachi period (1336 to 1573).
In front of the main shrine, there are “Okazaki style” komainu (donated in 1928).

These are also very attractive. However, what fascinated me most was the unique komainu with marble eyes (donation year unknown) in front of the Mitake Shrine, one of the branch shrines.

The small body is made of concrete, and the pupils of the eyes on the “A” side (literally “A-shape”) are different colors, making this a rather stylish pair.

Their cute, completely unintimidating, appearance is sure to make you feel better.

2. Mukaishima Itsukushima Shrine,  Hiroshima Prefecture.

This is just a short boat ride from the jetty in front of Onomichi Station. At the shrine in Mukaishima there is a water bowl that has long captivated fans of komainu.

The highlight of this bowl (for ritual cleansing of hands and mouth with water when visiting shrines), donated in 1836, is its large spherical shape.

Although the stonemasons of Onomichi were good at carving spheres, their skill in carving such a large and beautiful spherical washbasin is impressive. The lion relaxing on top is also very appealing.

3. Kunozan Toshogu Shrine, Shizuoka Prefecture

Kunouzan Toshogu Shrine is known as the first Toshogu Shrine dedicated to Ieyasu Tokugawa.

In front of the museum in the precincts of the shrine, there is a pair of large, round-faced, dog-like komainu donated in 1647.

It is thought that they were once placed in the form of A-un, but only the “A” form remains. Not only do they have charming faces, but their whole bodies are well proportioned. It is hard to believe that they were made hundreds of years ago, and they have the charm of a plush toy.

4. Kanei Shrine, Kagawa Prefectuire

At the Kanei Shrine, which is famous as a matchmaking shrine and a sacred space with spiritual energy, there are “guardian dogs” that pray for ‘stoppages’ – or the ending or prevention of certain personal problems.

The practice of attaching string to the feet of guardian dogs to pray for stoppages is found in many places, but the string that is attached varies in design from shrine to shrine.

5. Sueyama Shrine. Saga Prefecture.

The Sueyama shrine is located in the production area for Arita-yaki porcelain. The largest bronze komainu in Japan are wonderful, but it’s the huge white and blue Aritayaki-ware guardian dogs that tickle a girl’s fancy.

There are white and blue lanterns and torii gates in the precincts, making it a beautiful place that is typical of a pottery village.

Many of the gifts are also made of ceramic. It’s hard to decide which of these refreshing white and blue items to buy.

Text&Photographs by  Takako Minoshima

Writer, web editor, and komainu enthusiast. She is a member of the Japan Sandou Komainu Research Society and runs a Facebook group called “The Komainu Appreciation Society 狛犬さんを愛でる会“.
Author of “Komainu Sanpo / 狛犬さんぽ ” (supervised by Mr. Akimasa Kawano, published by Graphic-sha Publishing Co., Ltd.).

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Chestnuts, black beans, and wild boar meat are the specialties of the area, and many people come here to enjoy the rich food, and you can find some fancy restaurants in the middle of the countryside that have been converted from old private houses.

A trip to the green, rural area to dine on some delicious food is appealing, but this time I would like to recommend a trip with the theme of “pottery”.

The Tamba-yaki pottery produced in this area is from one of the six oldest kilns in Japan with a history of 800 years. There is a pottery village with about 60 kilns, and it is a sacred place for “Mingei” (folk art) pottery.

“Mingei” means ‘the daily necessities of the people.’ Made by unnamed craftsmen, the beauty of this pottery was described by the philosopher Mr. Muneyoshi Yanagi. Their simple and practical designs are very appealing, and recently they have been attracting more and more young fans.

If you are visiting from Tokyo, the quickest way is to rent a car from Kyoto, but I wasn’t too confident in my driving skills, so this time I took the train from Shin-Osaka to Sasayama-guchi station and rented a car from there to start my trip to Tamba-Sasayama.

The first place I headed to was the Konda area, where the pottery makers of “Tamba Tachikui-yaki” are located. If you are a fan of Mingei, this is a must-see place.

Lunch Spot: Tama no suke (玉の助）

A quick lunch at a restaurant “Tama no suke” (玉の助） specializing in “Tamagokakegohan” (a dish of white rice mixed with raw egg, seasoned with soy sauce) in the Konda district.

Place1 . Tanso Klin（丹窓窯）

The first place I visited was Tanso Kiln, where the spirit of Mr. Shigeyoshi Ichino is still alive. Ichino trained in the studio of Bernard Leach, a British potter who participated in the Mingei movement, and was a close friend of Muneyoshi Yanagi.

Small slipware dishes and other items can be purchased at relatively low prices.

Place2 . Toshihiko Kiln（俊彦窯）

Next was the Toshihiko Kiln, owned by Mr. Toshihiko Shimizu, who is also a second-generation pupil of Mr. Kanjiro Kawai.

This kiln has recently become popular overseas as well.

Place3 . Tamba-yaki Tachikui Noborikama（丹波焼立杭登窯）

Located near the Toshihiko Kiln, the Tamba-yaki Tachikui Noborikama Kiln is also a must-see. It is the oldest Noborikama style of kiln in Tamba-yaki and the prefecture has designated it as an important tangible asset of folk culture heritage.

The view of the woodland area from the top is also beautiful.

After the luxurious shopping experience of buying pottery while listening to the craftsmens’ stories, I went to Sasayama, a historic castle town.

Place4 . Tamba Kotokan Pottery Museum（丹波古陶館）

Here, be sure to visit the Tamba Kotokan Pottery Museum and see the masterpieces of Tamba-yaki.

Place5 . Taos Guest House

I stayed at Taos, a century-old traditional Japanese house that has been recently turned into an inn, with a co-working space, dining room, two bedrooms, and spacious accommodation for up to six people.

In fact, one of the inn’s specialties is “Mingei tableware”.

Why are there so many Mingei folk-art pieces inside? It’s because this inn is run by Plug, a nearby store with a large selection of Mingei pieces.

Place6 . plug (interior shop)

If you find a product you like, be sure to visit Plug as well. This store is also very sophisticated, and you will have a great shopping experience here.

Dining Spot . Shunsai Matabee(旬菜又兵衛)

In the evening, I went to Shunsai Matabee, which is run by Kinmata, a historic ryokan established in the Edo period, within walking distance from the inn.

As expected of an izakaya run by a high-class ryokan, all the dishes were delicious and beautifully arranged.

Place7 . Chinese Tea Cafe Kotori

If you want to explore more folk-art spots, head to the Chinese Tea Cafe Kotori.

The interior of the renovated samurai residence next to Sasayama Castle is very tasteful, but the restaurant is actually run by the daughter of Masaaki Shibata, a potter who is also deeply involved in Mingei, and the dishes served here are made with his pottery.

There is also a corner in the store where Mr. Shibata’s pottery is sold.

In this article, I have only introduced you to the Mingei folk-art spots, but it is also fun to wander around the castle town, which still retains the atmosphere of the Edo period.

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