“Wagyu Olympics” which judges the excellence of branded cattle from all over Japan took place.
Watch and try to unveil the mystery of Japanese Wagyu. English, French and Chinese Subtitles are available (Spoken only in Japanese).-
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Enjoy in-flight meals on the ground; Winery in Sera Town, Hiroshima, starts serving dishes supervised by JAL first class chef featuring local ingredients
HIROSHIMA, Jan 21 – “We serve in-flight meals on the ground.” Sera Town, Hiroshima Prefecture, and Japan Airlines Co., Ltd. (JAL) have created a new lunch menu featuring local ingredients and begun serving it at Sera Winery in Sera Town since mid-January. The town, known for fruit and flower tourist farms, has fewer tourist attractions in winter, so it developed two dishes under the supervision of a chef in charge of in-flight meals for JAL’s international first-class flights. The dishes meet high safety standards for in-flight meals, such as requirements for temperature controls. “A bowl of rice topped with Sera Minori Roast Beef” (3,500 yen) comes with slowly-cooked roast beef, … Continue reading
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Come and join straw-art piglets and big mama!
Meet this big mama pig and piglets in Tokyo Midtown Hibiya in Chiyoda Ward, Tokyo. An artist and volunteers, nearly 100 in total, came together to make this gigantic straw sculpture using rice straw supplied by a farmer in Takasaki City, Gunma Prefecture. It took 1.5 months for them to complete it. It is part of “Shoku-to-Ikiru (Living with Food),” an event to provoke interest in food-related social issues, such as food waste and vanishing regional food culture. The sculpture, measuring six meters in length, two meters in width, and three meters in height, was created by a 48-year-old artist, Yuma Matsumoto, under the theme of “Mother’s Milk.” It has … Continue reading
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Yellow chives dried in the sun as shipments reach peak
OKAYAMA, Jan. 12 — As shipments of yellow garlic chives, the specialty of the Makiishi district in the city of Okayama, are reaching peak levels, they are seen dried under sunlight at farms as a final touch after harvesting. Yellow chives are grown from regular green chive plants under what is known as “light shielding cultivation.” After the plants’ green leaves are trimmed, leaving a small base of stubby leaves, they are kept in darkness to regrow with chlorophyll synthesis being inhibited, thus turning yellow. At this time of the year, yellow chives are sundried for about an hour immediately before being shipped to make the yellow leaves brighter. Unlike … Continue reading
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Fruit and vegetables market in Tokyo holds its first auction of the year
TOKYO, Jan. 6 — As major wholesale markets across Japan held their first auctions of fruits and vegetables on Jan. 5, seven Takarabune treasure boats carrying colorful vegetables were auctioned at Tokyo’s Ota wholesale market. Two giant boats and five large boats were put on auction and the giant boats were sold for 500,000 yen each and the large boats for 150,000 yen each, the same prices as last year. In an address to buyers, Kota Kawada, president of major wholesaler Tokyo Seika Co., said, “The business environment is expected to remain challenging in 2025, but the Ota market will take on a central role in leading Japan’s food scene.” … Continue reading
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It calmly watches over your fortune in the Year of the Snake
GUNMA, Dec. 31 – The year 2025 is the Year of the Snake in the Chinese zodiac, and in Minakami Town, Gunma Prefecture, a giant snake made of rice straw welcomes visitors again at Michi-no-Eki Takumi-no-Sato, one of Japan’s roadside stations. The straw snake, measuring 7 meters in length and 1.8 meters in height, is built on a bamboo and wooden frame using rice straw grown locally in rice fields of approximately 1,000 square meters. It took approximately 3 weeks for local farmers and carpenters to make and prepare it for the start of display in November. On busy days, the roadside station has approximately 4,000 visitors who enjoy looking … Continue reading
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