Our Japanese paper lanterns are hand-made and of the highest quality. They have been used on film sets and theatrical productions both overseas and in Japan.
The customer can choose the design or leave that to GoodsFromJapan to suggest both classic and contemporary motifs such as pictured here.
Various sizes and qualities are available to suit all budgets.
These beautiful lanterns also make beautiful gifts for the home.
© GoodsFromJapan.com
by Johannes Schonherr
 |
| Yuzu fruits |
Yuzu are a citrus fruit famous for their strong fragrance, grown mainly on the southwestern Japanese islands of Kyushu and Shikoku.
Yuzukosho (yuzu pepper) is a paste made of yuzu peel, green chili pepper, salt and a bit of yuzu juice which has been traditionally used in nabemono hot pot soups, typically eaten in winter.
Nowadays, the variety of use for yuzukosho as an ingredient has spread far and wide: from various Japanese soup dishes like udon and soba to yakiniku barbecue to steak seasoning. Some adventurous restaurants serve their sushi and sashimi with yuzukosho rather than wasabi.
Western chefs have also picked up on yuzukosho as an exotic yet multi-purpose spice, enlivening their creations with an earthy yet highly refined note.
 |
| Yuzu (柚子) are a winter fruit in Japan |
Buy a premium quality yuzu at a farm in Kyushu or at a department store elsewhere in Japan and take it out of its protective plastic cover.
The fragrance of the fruit quickly fills the room.
That's why it is an old Japanese custom to let a few yuzu swim in the onsen hot spring bath water on a winter solstice night: yuzu being a winter fruit, it brings out the best of the smells of the season.
Cut open the fruit and you will be bit disappointed: plenty of seeds embedded in rather loose flesh. Very little juice can be extracted from a single fruit.
It is the outer yuzu peel that is precious. That's the part of the fruit responsible for the fragrance. Cut the outer, yellow peel off a ripe fruit and you will find it to be a delicious ingredient in soups, salads, pasta or meat dishes.
 |
| Yuzu on sale at a Japanese supermarket |
Fresh yuzu fruits can be a bit hard to come by outside of Japan, however.
A limited amount of yuzu is grown in California, for example, but as food writer Helen Rosner stated in an article for The New Yorker in February 2020 aptly titled Nothing Compares to Yuzu, "the U.S.D.A. [United States Department of Agriculture] has a ban on the import of fresh yuzu from abroad - the fruit and the trees." After lamenting the high prices for yuzu on the U.S. East Coast, she continues saying, "I'm told that, among New York chefs, there is a thriving black market in fresh yuzu smuggled from Japan."
Yuzukosho however can freely be shipped from Japan to the U.S. and anywhere else. Goods from Japan is an easy and reliable source.
 |
| Yuzu fruit and Yuzukosho |
So, what exactly is yuzukosho? Yuzukosho is a fermented paste made up of the peel of unripe green yuzu, green chili pepper, salt and a bit of yuzu juice.
It contains all the fragrance of the yuzu, it is spicy, can be used for a wide variety of purposes (you might want to experiment with it a bit) and it remains in good, fresh condition for a very long time.
The origin of yuzukosho is central-northern Kyushu. Around the city of Hita in Oita Prefecture, about halfway between the Pacific coast and Fukuoka, farmers have made yuzukosho for centuries. Mainly for their own private use though some of the specialty certainly found its way to the markets of bustling Hita, known in the Edo Period as the Kyoto of Kyushu.
Yuzukosho remained a decidedly local spice of northern Kyushu well into the 1990s, sold at souvenir shops in Yufuin and other hot spring resorts as a sort of unique local gift to take home to friends.
Things changed in the late 1990s when Fundokin, a major maker of miso paste and shoyu (soy sauce), based in the old coastal samurai town of Usuki, just south of Oita City, began to sell and promote yuzukosho on a national level.
Suddenly, yuzukosho became available in stores all over Japan. Chefs in Tokyo and elsewhere took notice and incorporated the spice into their dishes. Snack makers came up with yuzukosho rice crackers, yuzu fruit cakes - if you look out for anything yuzu in any Japanese supermarket, you will find a wide variety of yuzu and yuzukosho products.
 |
| The original Fundokin Green Yuzukosho, produced in Usuki, Oita |
The original Fundokin Green Yuzukosho, produced in Usuki, Oita without using any additives is conveniently available in the food section at Goods from Japan.
Shichimi Togarashi Seven Spices
© GoodsFromJapan
 |
| Hoshigaki hung up to dry in Japan |
Taking an autumn stroll pretty much anywhere in Japan, you will see trees bulging with kaki (persimmon fruits). Kaki are one of the most popular autumn fruits in Japan. Countryside farmers grow them but they can also be frequently found in suburban gardens.
Most of those kaki are of the amagaki variety, the sweet sort. After peeling, you can eat these fruits right away. They are delicious as fresh fruits.
From early December on, hoshigaki, dried persimmons, are also on sale. Akin to dried figs in Western countries, they are a popular winter sweet. In Japan, they are often served with a hot cup of green tea.
 |
| Kaki tree in autumn |
It may sound surprising but those sweet hoshigaki are made from quite bitter fruits. Besides those sweet amagaki type kaki ready to eat as a fresh fruit, there is another variety of kaki called shibugaki. It's those shibugaki from which hoshigaki are produced.
Shibugaki translates as 'astringent persimmon': persimmon with a bitter, pungent taste that seems to contract your mouth. Biting into such a fruit is quite unpleasant. (In fact, biting into an unripe sweet kaki has the same effect.)
Shibugaki trees are particularly common in cold, mountainous areas throughout Japan.
In the old days, when besides fresh fruit hardly any sweets were available in Japanese mountain areas, people had to find a way to get their sugar fix for the long winter months. Thus, they found a way to turn those bitter shibugaki into a delicious, nourishing sweet.
Hoshigaki are made today the same way as centuries ago. Shibugaki fruits are collected, then peeled by hand with the help of a knife. Right after peeling the fruits' stems are connected to a rope, often many fruits along one rope.
The ropes are then hung outside in a rain-protected place exposing the peeled fruits to direct sunlight and wind. Usually the protruding roofs of the farm houses serve to provide rain protection. Rain protection is important: if the peeled fruits get wet, they would start to rot.
Being in the usually bright and steady sunlight of the Japanese autumn, along with the usually gently breezes of the season turns the fruits from bitter to sweet. Every few days, they need to be massaged by hand to keep their texture even.
The fruits hang out to dry for about six weeks to two months. Then, they are taken down and placed onto straw mats and kept outside for another 10 days or so.
At the end of the process, the fruits have shrunk to about one fourth of their original weight, they have become considerably smaller. A sticky, greyish white substance covers them. That substance is fruit sugar.
The hoshigaki are now ready for consumption.
 |
| Persimmon (kaki) |
Hoshigaki are a seasonal product. They are available in stores and markets only from early December to about late February or early March.
There a various kinds of hoshigaki on sale. The two main varieties are koro kaki which are solid, easy to cut and not too sweet and ampo kaki which are very soft and very sweet.
There are also considerable differences in the package sizes. Very common in supermarkets are packages of about 9 fruits. You can however also purchase large packs of the dry fruits tightly packed together. Those latter ones are usually all connected by one long, thin rope – the rope they were originally dried on.
Hoshigaki can be eaten as a snack just the way they are - as sweet dry fruits. The koro kaki variety is also often used in salads, cut up into smaller pieces and eaten as a snack with cheese and wine or used in cakes, cookies or other bakery products. There are also used in a wide variety of traditional Japanese confectionary.
 |
| Hoshigaki drying |
Ichida kaki (aka Ichidagaki) is the brand name for a type of koro hoshigaki from the former Shinano Province in today's southern Nagano Prefecture.
They are grown and prepared in the region around the small town of Takamori, located in the valley of the Tenryu River, right between the Kiso Mountains (aka the Central Japanese Alps) and the Akaishi Mountains (aka the Southern Japanese Alps).
There, the climate consists of hot and humid summers, cold winters and a long, dry autumn. Ideal for the production of hoshigaki. In fact, the town of Takamori calls itself proudly the 'home of hoshigaki'.
Ichida kaki are today the perhaps most popular hoshigaki brand in Japan. They are all grown and prepared on small local farms in the area, each pack carries the name and address of the farm its product originates from.
Ichida kaki typically have a sugar content of about 65% to 70%, one dried fruit weights about 20 gram.
Just as they work perfectly well as a Japanese winter snack, Ichida kaki make also for a fitting and delicious Christmas snack in Western environs.
 |
| Ichida kaki |
You can purchase Ichida kaki conveniently from Goods from Japan. The product is usually only available in winter.
Purchase a range of Japanese foodstuffs and drinks from GoodsFromJapan.
by Johannes Schonherr
 |
| A small pack of Ichida kaki, containing nine fruits |
© GoodsFromJapan.com
Grove Press (2018)
ISBN: 978-0-8021-2825-6
Hardback, 163 pp
Keiko is a 36-year-old convenience store worker who has worked part-time for exactly half of her life at a Smile Mart Convenience Store. She's never had a boyfriend, or seemingly any kind of male relationship. She lives in an old, run-down apartment which is all she can afford. She enjoys what she does, and gets her self-worth from her job - which she is quite good at. She is completely focused on her job, and looks at life through the lens of being a convenience store worker.
Although she is happy with her life, nobody else seems to be. Her few friends outside of work consider her to be less than an adult and not normal since she has neither married nor launched her career. They are getting married and having children, and their life experiences no longer match Keiko's. Her sister wonders what's wrong with Keiko.
Trying to pigeon-hole her "problem," if she indeed has one, is quite difficult for the reader, who might surmise she has a low IQ or is unmotivated, socially inept or just a bit of a weirdo. A few times she is portrayed as being little more than a psychopath. The author seems to want to be vague about her "problem."
For some, it might look like she is nothing more than Toto-Chan on steroids.
It turns out that perhaps her biggest problem is what others think of her. The author is a bit heavy handed about this point, going overboard a time or two and heading towards unrealistic dialogue. Keiko is finally presented with, and jumps at, a chance to be "normal." Is this really what is best for her, and can she cope and not be taken advantage of?
Pretty much all books get good and bad reviews. Reviews of this book probably vary more widely than most. If you understand Japanese literature well, or maybe don't fit in with society for whatever reason, you probably have a better chance of grasping and appreciating this book.
Some call it insightful, humorous, wonderful and a concise insight into modern society. Others react with, "What the heck did I just read? That was a real snoozer."
Regardless of what some readers might think of the book, the people who give out the Akutagawa Award, Japan's most prestigious literary award, were impressed. Convenience Store Woman won the Akutagawa Award in 2016.
Review by Marshall Hughes.
Buy this book from Amazon USA | UK | Japan
Looking to buy Japanese things directly from Japan? GoodsFromJapan is here to help.
All About Japan - Stories, Songs, Crafts and Games for Kids
Japanese Kokeshi Dolls: The Woodcraft and Culture of Japan's Iconic Wooden Dolls
 |
| Packs of Kameda Kaki no tane rice crackers at a Japanese supermarket |
Kaki no tane translates as "persimmon (kaki) seed". In this case, however, it's the name of a particular kind of Japanese rice cracker somewhat resembling actual persimmon seeds in size, shape, and color.
The baked crackers, made of rice, are coated with a mixture of typical Japanese ingredients like soy sauce, bonito flake flavor, and, most importantly, chili. So, they are on the spicy side but not really red pepper hot.
To further mitigate their spiciness, they are today typically sold in a mix with roasted peanuts in a 7:3 ratio: 70% Kaki no tane, 30% peanuts.
As it goes with those little snacks, you open a mini pack to have a little thing to eat while you have a beer, watch a movie, or work on the computer - and when you look up, you discover that you are already well into your third mini pack. Once you start eating them, it's difficult to stop.
 |
| A pack of Kameda Kaki no tane contains six or nine mini packs |
Senbei, Japanese rice crackers, date back to the Nara period (710 - 794), a time of great innovations, often inspired by China. Many different styles of senbei developed over the centuries but basically, senbei remained round, flat and had a diameter of about 3 to 5 centimeters. Senbei were and are usually eaten with a cup of green tea in an afternoon setting.
The kaki no tane have, however, their own legend. A man named Yosaburo Imai ran a typical senbei store in Nagaoka in rice-rich Niigata Prefecture in the 1920s when he hired a young man from Osaka. That young man, unnamed in the annals of senbei lore, taught Imai the Kansai style of making senbei - using a different type of rice and coating the senbei with salted, sugared soy sauce, bonito flakes thrown in, and, most importantly, plenty of chili pepper. Using the Kansai recipe, Imai's business grew rapidly.
One day in 1923, Imai's wife inadvertently stepped on the senbei molds, breaking the senbei inside into small oval-shaped pieces.
Imai sold the broken senbei anyway, apologizing to every customer. One customer told him: "They are great! They look like persimmon seed!" Indeed, the batch sold very quickly. People asked for more of the same.
That gave Imai the idea to pursue the making of persimmon seed-shaped senbei. In 1925, he introduced the first Kaki no tane as a commercial product.
As successful as his Kaki no tane were right from the start, Imai didn't patent his creation and the recipe quickly leaked out. Kaki no tane became the generic term for persimmon seed-shaped senbei and many manufacturers started to produce them.
Today, Niigata City-based manufacturer Kameda Seika is by far the largest producer of Kaki no tane. On some of their packs (but not all of them) they print in English their proud claim "The No.1 Rice Snack in Japan" over an image of Mount Fuji.
Kameda Kaki no tane come in packs containing either six or nine 28-gram mini packs of the rice cracker / peanut mix.
In fact, when the mix was introduced in the 1950s, it was called kakipea - a word combination of kaki (persimmon) and pea, short for peanuts.
By now, however, the Kaki no tane / peanut mix has become the standard. So, it doesn't say kakipea on the packages anymore, it only says "Kaki no tane".
Of course, it's still possible to buy packs of Kaki no tane without any peanuts in them.
 |
| Kameda Kaki no tane with peanuts ready to eat |
While the soy sauce / chili coating delivers the classic taste of Kaki no tane - still having by far the largest market share - other varieties of Kameda Kaki no tane are available as well. The most famous and most commonly available of those are the green Wasabi Kaki no tane which are really, really spicy. They come without any peanuts mixed in, of course.
Ume (Japanese plums, fruits closer to apricots than Western plums) would seem to provide a perfect taste variation for Kaki no tane. They do, in the form of the Kameda Ume Shizo Kaki no tane.
In collaboration with the Meiji Chocolate Company, Kameda even offers two kinds of sweet chocolate-coated Kaki no tane: Milk Chocolate & White Chocolate, a mix of black and white choco rice crackers as well as Choco & Almond, a mix of milk chocolate-coated Kaki no tane and roasted almonds. These are the ones sold nationwide.
Kameda also cooperates with regional manufacturers providing coatings featuring classic tastes associated with the respective region - with the product sold only in that region: Matsuo Lamb Meat in Hokkaido, Garlic in Tohoku, White Shrimp in Hokuriku, Sakura Shrimp in Shizuoka, extra hot Shima Chili in Okinawa. An incomplete list for sure.
The gold standard however remains the by-now classic soy sauce / chili Kaki no tane mix with roasted peanuts. You can find them in every Japanese supermarket. You can also order them from Goods from Japan.
 |
| A nine mini pack package of Kameda Kaki no tane |
Purchase a range of Japanese foodstuffs and drinks from GoodsFromJapan.
by Johannes Schonherr
© GoodsFromJapan.com
All About Japan - Stories, Songs, Crafts and Games for Kids
Tuttle Publishing (2017)
ISBN: 978-4805313947
Hardback, 64 pp
Young readers join 10-year-old Yuto and 12-year-old Momoka as they explain all about Japan from a child's perspective. Yuto lives in the countryside with his large (for modern days) family, and Momoka, an only child, lives in Tokyo. Both are fun, active kids involved in many things.
The children talk about their living arrangements. Yuto lives in a traditional old Japanese house, and he explains things like shoji, fusuma, tatami etc., while Momoka lives in a modern 2LDK apartment with many high-tech gadgets.
The children also mention their three favorite places in Japan, a typical day in their lives and Japanese culture; consisting of things schoolchildren are interested in these days such as manga, anime and video games. Their parents will be more drawn to other things explained such as ikebana, kabuki and shodo.
As for activities, readers will learn the ingredients for and how to prepare okonomiyaki, mochi and onigiri, how to fold paper into things like frogs and samurai helmets by using origami, and even the 10 steps necessary to perform in bon dances. If your young one doesn't know how to use chopsticks, that is covered, too. So is writing nengajo, a cultural part of Japan which is fading away, at least among the young.
There are slightly more "academic" sections on things like the myths of the origins of Japanese people and the appearance of Commodore Perry's Black Ships in 1868. Even long-time foreign residents of Japan might learn something if they don't already know about Izanagi and Izanami. The basics of haiku are also covered.
There is little to no kanji in the book except for translations of the few haiku and when readers will learn how to write numbers 1-10 in Japanese. Kanji, hiragana and katakana are all briefly explained.
One of the longest sections, taking about a quarter of the book, regards Japanese holidays and celebrations. Here, subjects such as oshogatsu, kodomo no hi, tanabata and o-bon are touched upon.
The final pages offer a few helpful resources to help children learn about Japan.
The book is large (8.5 x 11 inches, or 21.6 x 28 cm), and the drawings are fun, colorful and level appropriate.
Tuttle, the publisher, recommends this book for 8-12 year-olds. Eight might be a little young for a few of the pages, especially the four-page Japanese folktale of "The Boy Who Drew Cats," but consider it a challenge. Ratings for this read on various sites are high, with one site listing 97% of raters giving it four or five stars. The book won the 2012 Creative Child Magazine Preferred Choice Award.
Review by Marshall Hughes.
Buy this book from Amazon USA | UK | Japan
Looking to buy Japanese things directly from Japan? GoodsFromJapan is here to help.
Japanese Kokeshi Dolls: The Woodcraft and Culture of Japan's Iconic Wooden Dolls
 |
| Dancers in red happi coats with a kinchaku, a drawstring bag, hanging from their obi. Happi coats do not usually have pockets |
The kimono is obviously the best-known item of traditional and contemporary Japanese fashion, but various other garments are gaining prominence recently, chief among them the happi coat.
Most commonly seen on participants in summer festivals, the happi is a simple jacket, usually in bright, primary colors, with a simple design, although each of these features has started to change in modern times.
The happi coat is traditionally a jacket that commonly came down as far as the wearer's hips, though nowadays, especially among yosakoi dancers, longer versions are worn, some as long as down to the calves.
The sleeves are fairly wide and of varying lengths, but completely sleeveless is also possible. The happi is a wrap-around garment and is held by a narrow sash or obi like a kimono, though many times it is simply worn open. The happi is distinguished from the hanten, another kind of jacket that does not wrap-around and is closed using ties. The hanten is usually shorter and, being mostly cold weather wear, thicker and sometimes padded.
 |
| Japanese children wearing happi taking part in a festival |
Originally the happi seems to have been a kind of uniform, being worn by male servants and with the family mon, or crest, on the back of the garment.
Later other groups, like Edo firefighters, took to wearing it to identify themselves as members of a group, and sometimes in the Edo period women also took to wearing it.
Nowadays it is most commonly associated with matsuri, festivals, and perhaps the most common style is with a simple, plain happi in one bold color with the kanji for matsuri (祭り) on the back.
At any festival, no matter how small, the people carrying the mikoshi, portable shrine, will all be wearing happi. In larger festivals where different communities "compete", each community will be wearing a different happi coat. Also in matsuri parades each different group of dancers will be wearing their own happi. As well as dance groups, music groups, like taiko troupes, will often wear happi coats as well.
 |
| The heri or lapel of a happi coat will often be a different color and carry the name of the group or organization |
Outside of festivals, workers in many "traditional" Japanese businesses may wear them, such as rickshaw pullers, or izakaya and sushi restaurant staff.
Increasingly happi are worn for civic events such as unveilings and event or building opening ceremonies, and in purely commercial situations, businesses and stores will have staff members wear happi featuring the company name worn for sales events and campaigns.
 |
| Members of a traditional taiko drumming group wearing happi coats sporting the group's name on the back. In this shot the three male drummers wear their happi loose, and the two females use an obi |
Originally happi were made of cotton, but nowadays polyester and other man-made fibres are increasingly being used. Colors are usually bold, with bright blue and bright red being very common and black or white also popular.
Increasingly, especially with the dramatic rise of yosakoi dance groups who favor longer happi, a wider range of colors and combinations are now appearing.
The lapel, or heri, is usually a contrasting color (often black) and will often carry the name of the group. Decoration has traditionally been fairly simple with traditional emblems or patterns used in contrasting colors, but some happi use an all-over pattern, and increasingly varied decorations and color combinations can be found.
 |
| People carrying the shrine during a festival have always worn happi coats in Japan |
Purchase a selection of happi coats from GoodsFromJapan
Or contact us if you wish to design your own happi coat
Jake Davies
 |
| Once quite limited, the designs and color schemes of happi coats are becoming increasingly varied |
 |
| Using increasingly varied color combinations and designs, happi coats are becoming even more popular in modern times |
 |
| Tsunagi, or chain-linked, traditional pattern is a common design used on happi coats |
Floating World Japanese Prints Coloring Book
by Andrew Vigar
Tuttle Publishing (2016)
ISBN: 978-4805313947
Paperback, 96 pp
Adult coloring books? Are those some kind of modern-day shunga?
Nope. Adult coloring books are a big thing these days, letting children of yesteryear relive their childhoods, relax frayed nerves, show their artistic side or just plain revel in nostalgia.
For Japanophiles, quite possibly the best choice of adult coloring books is Andrew Vigar's Floating World, which consists of copies of 22 Japanese wood block prints, all dating between 1777 and 1930. More than 90% of readers of one book review site rate this book at four or five stars.
The pictures to color are all from the ukiyo-e (literally "pictures of the floating world") genre, and readers will recognize some of them for sure. The most famous print to color, Katsushika Hokusai's "The Great Wave off Kanagawa," is also on the cover of the book. ABC Television news has called the picture, "possibly the most reproduced image in the history of all art."
But, if you don't care about the history of Japanese wood block prints, you can simply grab your pens or pencils and just start coloring. Some say that the paper is not thick enough for sharpie-based markers, but that seems to not be a consensus opinion. In any case, color pencils will work every time.
Prints include geisha, kabuki actors, flora and fauna, and beautiful scenes/landscapes. Mt. Fuji and cherry blossoms? Of course. The book is 9 x 12 inches (22.9 x 30.5 cm), with some parts of most pictures being very detailed. You can color in great swaths at once, or you can color in fine detail.
After the short opening of two pages of the history and background of wood block prints and ukiyo-e, and two pages of a somewhat-interesting history of the seals on the prints, the book is split into four-page sections.
The first, right-facing pages have 2-5 paragraphs on the artist and/or the history of the print, including the date. The next two pages are the print on the left side and your soon-to-be magnum opus on the right. The fourth pages are blank, save for the name of the previous artwork with the artist's name and year of completion in small letters at the bottom of the page.
Of course, there is no need to copy the original colors. Color in "The Great Wave" as all red, or even chartreuse if you want. There are no art teachers around to give you a low score or unwanted suggestions.
When you are done, leave your masterpieces in the book, or tear them out using the perforations on each page that you've colored.
Hokusai, who is said to have influenced painters such as Vincent Van Gogh, Claude Monet and Claude DeBussy, has three pictures represented in the book, but Utagawa Hiroshige has the most, with seven. Most of these may be familiar to you, especially "Suijin and Massaki on the Sumida River." Two of Hokusai's contributions come from his famous series entitled, "Thirty-Six Views of Mount Fuji."
Review by Marshall Hughes.
Buy this book from Amazon USA | UK | Japan
Looking to buy Japanese art directly from Japan? GoodsFromJapan is here to help.
Japanese Kokeshi Dolls: The Woodcraft and Culture of Japan's Iconic Wooden Dolls
Japanese Dolls: The Fascinating World of Ningyo
前回このブログでオープンしたての「変なホテルー仙台」を紹介しました。
コスパ最高、コロナ感染対策満点の有良ホテルとして取り上げたのですが、今回は東京の浅草橋に泊まってみました！
浅草橋といえば、スカイツリーは目と鼻の先。東京を訪れる観光客にはとっても魅力的なエリアです。
まずは変なホテルの一番の売り、ロボットが受付でお出迎え。
 |
| ホテルの特徴その１、受付はロボット |
セルフチェックインなので入力などに少し時間はかかります。
でもその分、宿泊料金（１泊ツイン１人当たり¥3,500～）に還元されているので、これぐらいの手間はまあいいか。非対面なので何より安心。
玄関には電動キックボード「Luup」も設置されています。これで、下町を闊歩するのもいいですね！ あと10歳若かったら、絶対トライします。ちなみに20代のカップルは楽しそうに試乗してました（悔し涙）。
 |
| 電動キックボードもレンタルできる |
2階フロントでは1時間置きに15人のロボットたちが華麗にダンスを披露。可愛い。シャープが開発した人型ロボットとスマホが合体した作品。ロボットファンには垂涎の的で、これ目当てに訪れる人もいるようです。
さて、お部屋に入ってみましょう。
私が推す変なホテルの特徴その２。アメニティが良いです。この価格帯のホテルだと、ボディシャンプーや髪の毛のシャンプーにそう期待はできません。使った後、髪の毛ゴワゴワ～でも「まっ、しょうがないか」とあきらめることも多いのですが、ここのは香りもチープじゃなく、仕上がりも適度にしっとり。女性客のニーズを掴んでいると思いました。
 |
| アメニティは意外と高品質 |
そして、前回仙台編でもお伝えしましたが、自動クリーニングマシンの LGstylerで脱いだお洋服をリフレッシュするのもお忘れなく。スチームジェネレーターが、衣類についたしわや、嫌なニオイを除去してくれます。変なホテルチェーンはほぼ全室これを完備しているので、これを使わないと、ここに泊まった意味がありませーん！
シャワーを浴びて一息ついたら、もう夕暮れ。スカイツリーが夏の夜空に光を灯しはじめました。
 |
| 浅草橋から望むスカイツリー、美しい |
浅草橋は神田川沿いの下町情緒あふれる街です。小粋なカフェや飲み屋さんも多く、そぞろ歩きにはぴったり。一昔前の時代にタイムスリップしたかのようなレトロで独特の雰囲気があり、外国人にも人気があります（特にフランス人）。私は勝手に「ここは日本のカルチェラタン♪」と思っていて、泊まるなら浅草駅や東京ソラマチ界隈よりも、絶対お薦め。
 |
| すみだ葛飾北斎美術館にも近い |
朝食は地階の「インド料理GANGA」でいただきます。
これが変なホテルの特徴、その３。レストランが面白い。GANGAでは、日本食と本格インドカレーやナンのビュッフェが朝から楽しめます。タンドール窯でチキンも焼きたてですよ！
 |
| 朝食は本格インド料理と和食のビュッフェ |
ちなみに、「変なホテル―赤坂」にはアイリッシュパブCRAICが階下に入っています。こんな風に変なホテルはローカルの客層も取り込んで、国際色豊かなダイニングを提供しているんです。グローバルな雰囲気に浸れて、毎回お泊まりする楽しみの一つです。
やっぱり今回も「変なホテルhenn na Hotelは変じゃないホテル」でした！
www: 変なホテル―赤坂 henn na Hotelを予約
www: 変なホテル―浅草橋 henn na Hotelを予約
下町歩きにはうってつけ。
 |
| 変なホテル―赤坂 |
 |
| 変なホテル―赤坂 |
 |
| 変なホテル―赤坂 |
 |
| 変なホテル東京浅草橋 |
 |
| 変なホテル東京浅草橋 |
 |
| 変なホテル東京浅草橋 |
 |
| 変なホテル東京浅草橋 |
 |
| 変なホテル東京浅草橋 |
 |
| Kabosu fruit on a tree |
Kabosu are a southern Japanese citrus fruit, closely related to yuzu. While yuzu, however, are most popular for their peel, kabosu are famous for their juice.
Kabosu juice is essentially used for the same purposes as lemon juice but it has a much stronger acidity and a rich unique aroma - much richer than the mass-produced Californian lemons commonly available at Japanese supermarkets. Thus, people in Kyushu, Japan's main southern island, clearly prefer the kabosu over imported lemon. In many cases, they also replace vinegar with kabosu juice.
Kabosu fruits grow on evergreen trees sporting sharp thorns. The harvest season is from about late August to early October, depending on the area.
Kabosu are generally harvested while being green and thus unripe - this is the time when their flavor is the best. Kabosu can already be used to full effect in their green state. When stored, kabosu fruits then turn into a bright yellow.
 |
| A box of Oita kabosu |
While you can find the occasional kabosu tree successfully growing fruits even in the Chichibu Mountains close to Tokyo, the main area for kabosu is Kyushu, and there specifically Oita Prefecture in the northeast of the island.
Oita Prefecture has some kabosu trees more than 100 years old, some are said to be 200 or even close to 300 years old. Such old kabosu trees cannot be found anywhere else. This leads some historians to believe that the fruit is an indigenous Oita Prefecture plant.
Today, Oita Prefecture is the main producer of kabosu in Japan, harvesting more than 5,000 tons of the fruits annually, mostly grown in orchards around the ancient cities of Usuki and Taketa.
 |
| Bottle of Moheji Oita Kabosu Juice |
Kabosu are an integral part of Oita cuisine, replacing lemon in most local restaurants and used in many households as a daily ingredient. As juice or sliced as a garnish on fish dishes. Kabosu juice gets sprinkled over sashimi, kabosu slices are added to some udon noodle soups, kabosu are also used in a wide variety of sweets.
People in Oita also often add kabosu juice to their shochu. Oita shochu like Shitamachi Napoleon, Nishi no Hoshi and Iichiko are famous all over Japan - they are however best with a bit of kabosu juice added to the shot.
In Oita, people pour kabosu juice into ice cube forms and keep it in their freezer - ready for use throughout the year. In short, in Oita, kabosu are part of daily life.
In recent years, dried and powdered kabosu peel has become a popular ingredient in spice mixes such as the Shichimi Togarashi.
The English-language website of the Oita Prefecture Kabosu Promotion Association gives an informative and richly pictured introduction to the manifold uses of kabosu in the region.
Boxes of freshly harvested Oita kabosu are a popular autumn gift in Japan. Outside of Japan, however, kabosu fruits are hard to come by.
Many countries prohibit the direct import of fresh fruits.
Bottled Oita Kabosu Juice however can be shipped worldwide. It's 100% fruit juice without any additives and ready for use in all the ways freshly pressed kabosu juice is used in Oita Prefecture.
Similar to purely pressed lemon juice, it is highly concentrated and cannot be consumed as a drink as such. Just add a little of the juice to a glass of cold sparkling water and you have a refreshingly sour drink for the still pretty hot late summer / early autumn days in Oita and elsewhere. Add a few drops to a hot black tea and you have a great warming winter tea.
Numerous companies press, bottle, and ship Oita Kabosu Juice. The bottled juice pictured here comes from Moheji, a Tokyo-based company that, according to its website, is active all over Japan and closely cooperating with producers of traditional agricultural products, striving "to create safe, reliable, and high-quality products that bring out the magic of the ingredients and to deliver authentic flavor and the diverse food culture born in every corner of Japan to our many customers."
Moheji Oita Kabosu Juice comes in 150ml bottles. As the juice is highly concentrated, a bottle or two might last for quite some time if used in a regular family setting. Restaurants, of course, will have a much higher demand.
Unopened bottles stay in good condition for about one year. After opening, the bottles should be kept in the refrigerator.
 |
| Moheji Oita Kabosu Juice |
You can buy Moheji Oita Kabosu Juice directly from Goods from Japan.
Purchase a range of Japanese foodstuff and drinks from GoodsFromJapan.
by Johannes Schonherr
© GoodsFromJapan.com