We have put together some ideas on what to experience either before you leave or while you visit this beautiful and enchanting country. From literature to cuisine, accommodations to historical attractions, or simply souvenirs, you will find it here. Simply click on a link above to read more about the topic.
Mt. Fuji, Kofu
Mt. Fuji, rising above the clouds, is symbolic of Japan. It has provided a spiritual basis for the Japanese since ancient times; nearly 50,000 people climb to its summit each year. This 12,380ft high, dormant volcano is world renowned for its symmetrical slopes and serenity. It is the highest mountain in Japan. Located between Yamanashi and Shizuoka prefectures Mt. Fuji is the main attraction of the Fuji-Hakone-Izu National Park. The seasonal changes of snow-covered tranquility in winter with the vital and energetic presence in summer make it a worthwhile attraction any time of the year. From near or far, from plane or train, one cannot behold the sight of Mt. Fuji without marveling at its beauty.
Spring brings cherry blossoms at the foot of Mt. Fuji in mid-April, followed by the blossoming of vermilion azaleas, which announce the coming of summer greenery pronounce the beauty of Mt. Fuji. July 1st is the opening day for climbers because the perilous snow remains above the Fifth Level, 7868ft, until the end of June. The alpine roses and other alpine plants start to bloom in time to be enjoyed by the first climbers of the season. Summer on Mt. Fuji is rather short. Entry is closed and preparations for winter are made after the Fire Festival of Fujiyoshida in late August. The dramatic climate changes on Mt. Fuji are evident in the striking difference between the climate of the south slope and that of the north slope. The temperature differs by about 68 degrees F at the top and at the base, resulting in an annual average temperature of 20 degrees F. The atmospheric pressure at the summit is only 2/3 of that at the foot of the mountain.
Mt. Fuji is relatively easy to climb for most people, but due the high altitude, it is best to be well prepared. We suggest you wear comfortable shoes and bring extra layers of clothing for sudden climate changes. Also please take the time to rest at intervals as you climb.
Mt. Fuji, rising above the clouds, is symbolic of Japan. It has provided a spiritual basis for the Japanese since ancient times; nearly 50,000 people climb to its summit each year. This 12,380ft high, dormant volcano is world renowned for its symmetrical slopes and serenity. It is the highest mountain in Japan. Located between Yamanashi and Shizuoka prefectures Mt. Fuji is the main attraction of the Fuji-Hakone-Izu National Park. The seasonal changes of snow-covered tranquility in winter with the vital and energetic presence in summer make it a worthwhile attraction any time of the year. From near or far, from plane or train, one cannot behold the sight of Mt. Fuji without marveling at its beauty.
Spring brings cherry blossoms at the foot of Mt. Fuji in mid-April, followed by the blossoming of vermilion azaleas, which announce the coming of summer greenery pronounce the beauty of Mt. Fuji. July 1st is the opening day for climbers because the perilous snow remains above the Fifth Level, 7868ft, until the end of June. The alpine roses and other alpine plants start to bloom in time to be enjoyed by the first climbers of the season. Summer on Mt. Fuji is rather short. Entry is closed and preparations for winter are made after the Fire Festival of Fujiyoshida in late August. The dramatic climate changes on Mt. Fuji are evident in the striking difference between the climate of the south slope and that of the north slope. The temperature differs by about 68 degrees F at the top and at the base, resulting in an annual average temperature of 20 degrees F. The atmospheric pressure at the summit is only 2/3 of that at the foot of the mountain.
Mt. Fuji is relatively easy to climb for most people, but due the high altitude, it is best to be well prepared. We suggest you wear comfortable shoes and bring extra layers of clothing for sudden climate changes. Also please take the time to rest at intervals as you climb.
Rihga Royal Hotel Kyoto
Kyoto's rich traditions and beautiful sights are no more easily accessed than from the Rihga Royal Hotel Kyoto. Our tasteful decor, convenient location, and helpful sightseeing advice will make your brief encounter in this wonderful town forever memorable. Let Rihga Royal Hotel Kyoto, a member of the Rihga Royal Hotels, introduce you to the enchanting history, tradition, and culture of Japan's ancient capital.
Kyoto's rich traditions and beautiful sights are no more easily accessed than from the Rihga Royal Hotel Kyoto. Our tasteful decor, convenient location, and helpful sightseeing advice will make your brief encounter in this wonderful town forever memorable. Let Rihga Royal Hotel Kyoto, a member of the Rihga Royal Hotels, introduce you to the enchanting history, tradition, and culture of Japan's ancient capital.
Domburi-monu
A special large bowl is primarily filled with rice and topped with either meat or sea-food.Enjoy an exquisite combination of rice and topping.
Okonomiyaki
A type of pancake whose name literally means "cook to one's taste". At an Okonomiyaki restaurant, customers select the ingredients from the menu and cook the pancakes themselves on a hot plate set in the center of the table. It is very healthy with lots of vegetables.
Onigiri
It is a rice ball filled with various ingredients such as a dried pickled plum, codfish roe, or salty salmon, covered with rice and wrapped with a sheet of dried seaweed (nori).
Shabu-shabu
Thinly sliced tender beef and various vegetables cooked in a brass pot. Very thinly sliced beef, soybean curd, mushroom, Chinese cabbage, green onion, leafy spring chrysanthemum, etc., are prepared on a large platter. The ingredients are swished slightly, portion by portion, in the boiling soup stock in a pan on the table. Then it is eaten by dipping in special sauces made of miso paste, soy sauce, sesame seeds or pasted nut, citron or lemon juice, etc. Since it is not cooked in fat or oil therefore it is healthy.
Soba
Thin long brownish noodles made from buckwheat flour with egg and yam starch added. It is eaten either hot in soup or as a cold dish with a dip. Minced green onions and other spices are used as condiments. In Japan, it is accepted practice to make a slurping sound when eating noodles.
Sukiyaki
Thinly sliced beef cooked in a shallow iron pan, with various other ingredients-soybean curd, shirataki, mushroom, long green onion, etc. The ingredients are put in a cast-iron pan over a hot fire at the table and are seasoned with soy sauce, sweet rice wine, sugar, etc. The piping hot foods are picked directly from the pan and eaten by dipping them into a small bowl of a beaten raw egg.
Sushi
Slices of raw fish or other seafood are placed on small hand-rolled portions of rice, which are mixed with vinegar, sugar, salt and other seasonings. These are called "Nigiri-zushi". Other types of Sushi are "Maki-zushi" (Rolled Sushi), and "Chirashi-zushi" (assorted raw fish placed on top of a bowl of vinegared rice). It is enjoyable to choose fish and order it at the counter.
Teishoku
It consists of the main dish, soup, Japanese pickles and rice or bread.
Tempura
Pieces of fresh seafood and vegetables are dipped into a batter of flour, egg and water and then deep-fried in vegetable oil. Vegetables prepared in this way are often used in "Shojin" Cuisine. Eat Tempura with dipping sauce or salted right after frying.
Udon
White Japanese noodles made from wheat flour, thicker than soba. The flour is kneaded, then rolled out and cut into long strips. Udon is eaten like soba with a dip or in a soup with minced green onions and red pepper, but in the case of udon, hot dishes are more popular than cold ones.
Yakitori
Chicken parts (breast, wing, liver, etc.) and vegetables are arranged on bamboo skewers, dipped in a special barbecue soy sauce and grilled over a charcoal fire.
A special large bowl is primarily filled with rice and topped with either meat or sea-food.Enjoy an exquisite combination of rice and topping.
Okonomiyaki
A type of pancake whose name literally means "cook to one's taste". At an Okonomiyaki restaurant, customers select the ingredients from the menu and cook the pancakes themselves on a hot plate set in the center of the table. It is very healthy with lots of vegetables.
Onigiri
It is a rice ball filled with various ingredients such as a dried pickled plum, codfish roe, or salty salmon, covered with rice and wrapped with a sheet of dried seaweed (nori).
Shabu-shabu
Thinly sliced tender beef and various vegetables cooked in a brass pot. Very thinly sliced beef, soybean curd, mushroom, Chinese cabbage, green onion, leafy spring chrysanthemum, etc., are prepared on a large platter. The ingredients are swished slightly, portion by portion, in the boiling soup stock in a pan on the table. Then it is eaten by dipping in special sauces made of miso paste, soy sauce, sesame seeds or pasted nut, citron or lemon juice, etc. Since it is not cooked in fat or oil therefore it is healthy.
Soba
Thin long brownish noodles made from buckwheat flour with egg and yam starch added. It is eaten either hot in soup or as a cold dish with a dip. Minced green onions and other spices are used as condiments. In Japan, it is accepted practice to make a slurping sound when eating noodles.
Sukiyaki
Thinly sliced beef cooked in a shallow iron pan, with various other ingredients-soybean curd, shirataki, mushroom, long green onion, etc. The ingredients are put in a cast-iron pan over a hot fire at the table and are seasoned with soy sauce, sweet rice wine, sugar, etc. The piping hot foods are picked directly from the pan and eaten by dipping them into a small bowl of a beaten raw egg.
Sushi
Slices of raw fish or other seafood are placed on small hand-rolled portions of rice, which are mixed with vinegar, sugar, salt and other seasonings. These are called "Nigiri-zushi". Other types of Sushi are "Maki-zushi" (Rolled Sushi), and "Chirashi-zushi" (assorted raw fish placed on top of a bowl of vinegared rice). It is enjoyable to choose fish and order it at the counter.
Teishoku
It consists of the main dish, soup, Japanese pickles and rice or bread.
Tempura
Pieces of fresh seafood and vegetables are dipped into a batter of flour, egg and water and then deep-fried in vegetable oil. Vegetables prepared in this way are often used in "Shojin" Cuisine. Eat Tempura with dipping sauce or salted right after frying.
Udon
White Japanese noodles made from wheat flour, thicker than soba. The flour is kneaded, then rolled out and cut into long strips. Udon is eaten like soba with a dip or in a soup with minced green onions and red pepper, but in the case of udon, hot dishes are more popular than cold ones.
Yakitori
Chicken parts (breast, wing, liver, etc.) and vegetables are arranged on bamboo skewers, dipped in a special barbecue soy sauce and grilled over a charcoal fire.
Mino paper
Mino was one of those places where it was too mountainous to get a good rice crop and they had to think of something else to grow as a cash crop. Some grew mulberry for silkworms, but Mino grew paper mulberry and turned itself into the most prosperous paper-producing district in Japan. Mino's flawless and inexpensive paper became the paper of choice of the Edo book printers, to the extent that the peculiar Mino paper sizes became the standard sizes of Edo period books. How about that! One of the most frustrating things about Mino for the modern-day tourist was that there was nowhere to buy examples of this wonderful paper unless you went direct to wholesalers. But that changed on 1995, when Mino built a facility - Mino Washi no Sato Kaikan - which is totally dedicated to Mino's paper craft. Try making your own Mino paper postcards as a souvenir. The Washi Survival School, 2485 Warabi, Mino city, Gifu Prefecture, 501-3788.(This and other traditional papers of Japan are collectively and wrongfully called "rice paper" elsewhere.).
Mino was one of those places where it was too mountainous to get a good rice crop and they had to think of something else to grow as a cash crop. Some grew mulberry for silkworms, but Mino grew paper mulberry and turned itself into the most prosperous paper-producing district in Japan. Mino's flawless and inexpensive paper became the paper of choice of the Edo book printers, to the extent that the peculiar Mino paper sizes became the standard sizes of Edo period books. How about that! One of the most frustrating things about Mino for the modern-day tourist was that there was nowhere to buy examples of this wonderful paper unless you went direct to wholesalers. But that changed on 1995, when Mino built a facility - Mino Washi no Sato Kaikan - which is totally dedicated to Mino's paper craft. Try making your own Mino paper postcards as a souvenir. The Washi Survival School, 2485 Warabi, Mino city, Gifu Prefecture, 501-3788.(This and other traditional papers of Japan are collectively and wrongfully called "rice paper" elsewhere.).
Comic books are immensely popular in Japan, and a large number of weeklies are published for adults as well as children. The history of Japanese comics goes back to the end of the nineteenth century, when newspapers and magazines began carrying first one-panel and later multipanel cartoons depicting politics, customs, and life in a satirical and humorous manner. In the 1920s and 1930s books of cartoons became popular, especially adventure stories and collections of cartoons for children. The most representative cartoon of this time was Norakuro (Blacky the Stray) by Tagawa Suiho, the hero of which was a dog in the army.
After World War II most newspapers and magazines began to carry four- panel cartoons, one of the most outstanding of which was Hasegawa Machiko's Sazae-san, a humorous cartoon still popular today that features an ordinary housewife and her family. The 1960s saw the appearance of many children's comic magazines carrying serialized stories. The most popular cartoon of this time was Tezuka Osamu's Tetsuwan Atomu (Astro Boy), which became the first cartoon to be shown on television. In recent years many comics targeted at adults have hit the market, often featuring stories written by prominent writers and pictorialized by well-known illustrators.
After World War II most newspapers and magazines began to carry four- panel cartoons, one of the most outstanding of which was Hasegawa Machiko's Sazae-san, a humorous cartoon still popular today that features an ordinary housewife and her family. The 1960s saw the appearance of many children's comic magazines carrying serialized stories. The most popular cartoon of this time was Tezuka Osamu's Tetsuwan Atomu (Astro Boy), which became the first cartoon to be shown on television. In recent years many comics targeted at adults have hit the market, often featuring stories written by prominent writers and pictorialized by well-known illustrators.