A variety of meats.
More fish for sale.
The colonel gets into the spirit on Chldren's Day in Japan by dressing up samurai style.
Peppers, lettuce and tomatoes share shelves.
Boxes of osechi, while beautiful and tasty, are often extremely pricey.
Breaded and fried, korokku can hide many flavors and meats inside their crusty shells.
Different kinds of tea (ocha) are sealed in airtight bags to preserve freshness.
Although the Japanese don't traditionally like cheeses, more people eat cheese these days. This grocery store has an impressive selection although this is *just* a regular super market.
Chilled coffees and teas in a local shop.
Various roots, mushrooms, and vegetables.
Rice ball (onigiri) mix, available in many different flavors.
Image taken at the wedding ceremony of Prince Akihito and Shoda Michiko. The prince deviated from previous tradition in marrying a woman of his own choosing.
Two kinds of Pocky: Men's (with dark chocolate) and original.
Harry Potter books on display for sale, Japanese style.
Sushi, fresh and ready to be eaten.
Pickled vegetables are very popular in Japan.
These classically designed Japanese buildings speak of older times. They could be found in any city in Japan, although these happen to stand on the famous island of Miyajima. The building in the middle is a restaurant that I ended up eating a fantastic meal of cold ramen, boiled eggs, and fresh vegetables.
Instant Ramen, always a popular item, is shown here, pre-packaged with bowls.
Boxes of curry, a very popular food in Japan.
Ingredients 2 cups prepared sushi rice 3 Tbs. Mirin 3 Tbs. Sugar 4 Tbs. Soy sauce 1-1/4 cup Dashi (fish stock) 1/4 cup Shredded par-boiled carrot Salt 4 Deep-fried tofu cakes (aburage)* or 8 Canned tofu pouches *Aburage can be bought canned or frozen at many Asian food markets. The canned variety are already seasoned and sliced; if using these, plan on three or four pouches per person. Method Bring the prepared sushi rice to room temperature. (If using canned aburage, skip this next step) Pour boiling water over the deep-fried tofu cakes to remove oil. Cool, then slice each tofu cake in half lengthwise to make eight tofu pouches. In a small saucepan, combine the mirin, sugar, soy sauce and dashi together. Simmer over low heat until hot. Drain gourd strips, then add the gourd strips and tofu pouches into the stock. Heat to boil. Cover, then reduce heat to low and simmer for 20 minutes. Remove from heat and allow to cool. Squeeze the tofu pouches and gourd strips dry. Set aside.
A close-up of some cheeses in a Japanese grocery store.
Nakamura Kantaro, a 20 year old kabuki actor, plays a woman in the play Sannin Kichisa.
A beautiful kimono featuring a cherry blossom (sakura) pattern.
During the annual Hosoe-cho Princess Parade, or "Himesama Dohchuu," over a hundred participants dress in traditional costumes and parade through the small town of Hosoe-cho in western Shizuoka prefecture. At left, a woman applies white makeup to the face and throat of a parade participant.
Nakamura Kantaro, a 20 year old kabuki actor, plays a heroic mountain god with supernatural powers in Momiji-gari. Kabuki, Japan's most famous classical theatre, has a history of about 400 years. It began as a women's dance routine (kabuki odori), but soon evolved into stage plays, with men taking all of the acting roles. Kabuki acting techniques are passed from father to son, and so techniques tend to remain within a limited number of acting families. Each family becomes the custodian of certain acting roles, and these roles, too, are passed from one generation to the next.