#tai sea bream

[upwards-descent]

I've been so Vikram obsessed I forgot about my were-tiger Wizard/Rogue ninja boy

#taitoro nyosuke #my oc #scribbles #i want his name to be taitaro so he'd be 'sea bream boy' but i mispelled it #but 'sea bream tuna' is much funnier #he goes by Tai anyways

[maigeiko]

December Kanzashi. 1 - Aizuwakamatsu: Mochibana (餅花 - new year decoration), hamaya (破魔矢 - arrow to dispell demons), osuushi no me (雄牛の目 - Bull's eye), maneki (招き - Kabuki name boards), koban (小判 - gold coin), saikoro (骰子 - dice), tanzaku (短冊 - strips of paper with wishes written on them) 2 - Gifu: Mochibana, hamaya, osuushi no me, tanzaku 3+4 - Akita: Tsubaki (椿 - camellia) red and white 5 - Nara: Mochibana, hagoita (羽子板 - decorative battledores), arrow+bull's eye, gold coin, dice, tanzaku 6 - Nagoya: Mochibana, hamaya, osuushi no me, koban, saikoro, hagoita 7 - Yuzawa: Matsu (松 - pine), maneki 8 - Tokyo-Asakusa: Mochibana, hamaya, osuushi no me, koban, hagoita 9 - Tokyo-Kagurazaka: Zuru (crane), hagoita 10 - Tokyo-Kagurazaka: Mochibana, maneki, koban, hamaya, osuushi no me, saikoro 11 - Tokyo-Mukojima: Mochibana, maneki, yukiwa (雪輪 - snowflakes), maneki neko (招き猫 - lucky cat), matsu, saikoro 12 - Tokyo-Mukojima: Mochibana, hagoita, koban, saikoro, tai (鯛 - sea bream), tanzaku Picture sources: 1 (instagram story, no longer available) - 2 - 3+4 - 5 - 6 - 7 - 8 - 9 - 10 - 11 (?) - 12

#mg #december #fuyuka #kikutomi #kikufuku #saki #tamaaki #ichina #tamaki #fukino #iroha #mameka #kanzashi #geisha #geiko #maiko #hangyoku #geigi

[cooking256]

鯛めし 徳島の料理

「鯛めし」は、四国地方、特に徳島県で親しまれている郷土料理の一つです。鯛を使った炊き込みご飯で、鯛の旨味がご飯に染み込んでいます。 1. 鯛の利用 鯛を切り身にしてご飯と一緒に炊き込んだ料理です。鯛の旨味や香りがご飯に広がります。 2. 地域の伝統料理 主に徳島県で食べられており、地元の漁港で水揚げされた新鮮な鯛を使って作られます。 3. 祝いの席やお祭りで親しまれる 祝い事やお祭りなどの特別な席に供されることが多く、地域の食文化や伝統を感じることができます。 鯛めしは、新鮮な鯛を使用し、地域独自の調理法で作られることが多く、特別な日や地域の行事で食べられることが一般的です。地元の魚介類を楽しむことができる四国地方の代表的な料理の一つです。

✄🔪🥄🍽✄🔪🥄🍽✄🔪🥄🍽✄🔪🥄🍽

Sea bream rice Tokushima cuisine

"Taimeshi" is one of the local dishes that is popular in the Shikoku region, especially in Tokushima Prefecture. This is rice cooked with sea bream, and the flavor of the sea bream permeates into the rice. 1. Using sea bream This dish is made by filleting sea bream and cooking it with rice. The flavor and aroma of sea bream spreads through the rice. 2. Regional traditional cuisine It is mainly eaten in Tokushima Prefecture and is made using fresh sea bream landed at the local fishing port. 3. Popular at celebrations and festivals It is often served at special occasions such as celebrations and festivals, and you can get a feel for the local food culture and traditions. Tai-meshi is often made using fresh sea bream and prepared using regionally unique cooking methods, and is generally eaten on special occasions and local events. It is one of the representative dishes of the Shikoku region where you can enjoy local seafood.

#鯛めし #徳島の料理 #Sea bream rice #Tokushima cuisine #料理トリビア #JapaneseCooking

[fioras-resolve]

i really pity the localization team behind Bravely Default. i'm not talking about the bravo bikini thing, or the aging up of the characters, those are topics that were broached in 2012. i'm talking about attempting to capture the energy of the many, many move names in a game that was designed for a Japanese audience.

like, the Arcanist moves are all named with a single Kanji. The move that inflicts doom is 屍, Shikabane, and this was translated literally as Corpse. The move that instakills any sleeping unit is 昏, Tasogare, and it is also translated literally as Twilight. the passive that increases magic power if the user's MP stat ends in 0 is 零, Rei, which is translated directly as Zero. while i can't deny that these are, in fact, what the words translate to, i can't help but feel like something was lost in translation, particularly the conciseness of writing everything with a single character.

Swordmaster has the opposite problem. this job's skill names are all Japanese proverbs or other turns of phrase. The first skill you get with it is 海老で鯛を釣る, Ebi de Tai wo Tsuru, which literally translates to "To catch a sea bream with a shrimp." It's a metaphor for making a small investment and getting big returns, which is a decent name for a skill where you wait to get attacked at half damage before countering at double damage. But the problem is twofold. One is that there's not a great English equivalent. Like the Bravely wiki says "Something for Nothing" could also work as a translation, but that leads to the second problem: You can't fit an entire English sentence in the confines of a command menu. English text just takes up more space than Japanese does, as we saw earlier with Arcanist having a four-syllable word written with one character. So how did they localize this command? Well, it's called Nothing Ventured. They tried to find equivalent versions of each. So we get move names like Squeaky Wheel and Before Swine, which to me read awkward as hell and barely feel like they match with what their skills do at all? Like one lowers enemy BP and another is a magical counterattack? Probably the most nightmare thing to translate is the final skill for this job, 薩摩守, Satsuma no Kami, literally The Governor of Satsuma. It removes MP cost for two turns. I'm sure that makes sense if you know Japanese history and about the Satsuma Rebellion, but it's too long for a skills menu and also uncommon knowledge in America. So the command was renamed to Free Lunch.

Another thing lost in translating every skill to English is the fact that, well, some skills were named in English to begin with. Specifically in Katakana, Japanese's transcription system for non-Japanese words. If I were to make a guess as to why Sky Knight's skills like Crescent Moon and Genocide (translated to Crescent Moon and Decimate respectively) were in English to begin with, I'd wager it's because English is a really easy way to sound cool to a Japanese audience. Merchant skills like Acquisition (translated as Payoff), Ripoff (translated as Salesman), and Speculate (kept as is), on the other hand, were probably that way because Merchant is, you know, the capitalist job, and it's hard to get more capitalist than the English-speaking world. But the problem is that the choice to have these skills be English words is lost when, for the localization, every skill has to be written in English.

I can talk about how a lot of these localization choices kind of water down the appeal a lot of these moves had in the original Japanese, but I want to stress here that being the translator on a game that is unapologetically by and for a Japanese audience is an unenviable task. It's something I've been thinking a lot about as I get into my own localization efforts, even though a whole Japanese game is obviously a lot more difficult to localize than a short Toki Pona one-shot fic. But it's really interesting, and I hope I've managed to convince somebody reading this of that too.

#Bravely Default

[demonslayedher]

Obligatory recipe preamble: I hate cooking. I'll try it out if it has a Kimetsu no Yaiba theme, though, and for this episode of Kimetsu Kitchen, we're making Rengoku-san's favorite. Not just satsuma-imo (sweet potatoes), but specifically, satsuma-imo miso soup! There's also a couple bonus Mugen Train related recipes (no, we're not preparing a meal of over 200 sleepy passengers).

Let me start by saying I'm not a huge fan of satsuma-imo. Among sweet gourds and potatoes and chestnuts, I find them irritatingly sweet without being a satisfying sweet. I can eat them, but I find their flavor overpoweringly like a waxy feeling all over my mouth. Anything for Rengoku-san, though.

That also meant making miso soup. I have never, ever been good at making miso soup, even the kind that comes in instant packets. I rarely buy miso because I live alone, don't have that many recipes I like using it in, and the packages tend to be huge and last so long that I can never trust the "best consumed by" date because I leave the package open so long before I can get remotely close to finishing it. However, that meant I was able to experiment day after day with failed miso soup recipe before hitting upon a method I felt confident using for this recipe.

What most recipes will tell you is you don't boil miso soup. Sounds fake, but ok. The other thing you see in miso soup commercials is that they put some of the hot dashi broth in a ladle held in the left hand over the pot, and then stir it with chopsticks held in the right hand. I am talented with chopsticks but not a ladle. I failed at this many times. I suppose I shall never be a Japanese bride. Shufu fail. The way I Gaijin Smash my way through miso soup is to put the miso paste in an entirely separate bowl and stir it with two spoons which I can use to spread out the clumps. Which it pulverized to my liking, I pour it back in with the hot/warm dashi and other ingredients and give it a stir.

For the rest of my meal, I made an Enbashira Haori Salad (with a bed of daikon, and since daikon are huge I later used the rest of it for second attempts at Giyuu & Muichiro's favorite foods), and had shijimi clams with my rice because they are supposed to be good for your liver, so they're the kind of thing Rengoku-san would had encouraged his father to eat. My Rengoku-san cup is filled with water as opposed to liquid fire, though.

Finally, I had grilled salmon picked up as-is from the grocery store both because I didn't feel like cooking another dish and because this was my dinner the previous night. If you follow Kimetsu Academy, you know. You know.

As for the results of the satsuma-imo miso soup?

It would be an exaggeration to say that I shouted "UMAI" but I did, totally legit, take one bite and make a big,

MM!!!!

sound. I was very surprised just how good it tasted! I think what really did it for me was that instead of being any old miso soup, it had a brightness to it thanks to the satsuma-imo, but the miso was what really served the potato. It brought out the savory undertones I really appreciate in gourds and root vegetables that lean a bit to the sweet side, like the saltiness smoothed that overpoweringly waxy sweetness so I could appreciate the wider flavor profile of the potato. I would love to repeat this success!!

However, it should be noted that because single-sized portions of miso soup can be a pain, I would up eating two portion sizes and it was a very yomoya-yomoyada night. That, and I still had half a sweet potato...

Anyway, I checked back on that Taisho Secret in the first fanbook where we first learn that sweet potatoes make Rengoku-san shout "WASSHOI," and found a few other culinary details.

"He had a gyunabe bentou (beef hotpot boxed lunch) on the train. His favoite bentou side dish is salted and grilled tai (sea bream), and satsuma-imo gohan for the rice. When he eats satsuma-imo he says wasshoi wasshoi." Although I don't recall what first it was, that means the beef bentou I had at the winter 2021 collaboration with the Kyoto Railway Museum was perhaps one of the more accurate takes on Rengoku-san's bentou out there. While I didn't feel like dealing with fish, like I said, I still had more sweet potato. So I made satuma-imo gohan! Sweet potato in rice! I don't feel like telling you what English-language food bloggers will do better, go follow a recipe like this.

Thinking back to food on the train, maybe Tanjiro didn't wind up eating any bentou apart from what Rengoku-san stuffed down his throat in the opening theme, but there were a lot of mentions of food with the Kamado family.

Like... making senbei out of old rice cakes! But that would require having a way to grill rice cakes, and like, having rice cakes... so I just bought senbei to snack on instead.

Or... making takuan to steal from your brother! I did still have lots of daikon, after all, why not try pickling it like the Kamado family would? Because I've read this can be a stinky practice, that's why. My kitchen has no window, no thank you. I bought takuan for a side dish instead.

Mountain greens? No thank you, I've already suffered through tara-no-me.

If we turn to some other Taisho Secrets, though, there were a few exclusively printed in the booklet handed out at the first showings of Mugen-Ressha in Japan. To borrow from my translation of them which can be found here...

"What was Tanjirou’s mother most skilled at cooking? Tanjirou’s mother was very skilled at cooking, she made a wide variety depending on each season. She also really liked trying out regional recipes that other people shared with her. Her children’s favorites were sanma-no-soba dumplings and tofu baked in miso. (Translation note: Sanma-no-soba dango is a rural dish from the Nagano area, a decent distance northwest from where Tanjirou’s family lived (see my post about canon geography here). It has a piece of mackerel pike wrapped in a dough made of buckwheat flour.)" Let me say that I appreciate Kie, perhaps even project on her a bit, since I have a mole in the same spot and have feelings toward Tanjiro and Nezuko which can be described as "My Son" and "My Daughter." That, and I've been curious about those sanma soba dumplings ever since learning of them through this Taisho Secret.

...I dislike cooking, so my similarities with Kie end here. However, the photos of the process of making this rural snack in a traditional irori style hearth do strongly tempt me to travel to Nagano just for the sake of finding some Obaasans to teach (as in, do it for me), because wow, that is aesthetic. So that left me to make Tofu Dengaku, that is, baked tofu with a miso glaze. After all, I still had have tons of miso. I don't feel like teaching you how to do it badly, go read a foodie blog. I will say that perhaps unlike the majority of my blog readers, I love tofu. I love eating it (but I don't play cello), and I don't mind cooking with it because even if I get it wrong I still find it palatable. That's good, because there were big mouthfuls of tofu here to go with my satsuma-imo gohan and takuan pickles I picked up from the store. I had bought a nice new jar of turmeric with the intention of attempting takuan, but instead I just stir-fried my mushrooms with it. Mushrooms are totally something Kamado children would eat with their mountain greens, right?

Both the satsuma-imo gohan and tofu dengaku were supposed to be decorated in sesame seeds, but I did not have any. I had pure black sesame seed spread though! Like the fun of eating charcoal without the silly (and dangerous) food-fadiness of it! This also tends to have a waxy, over-powering flavor which I find often needs some sweetness to bring out its nice flavors (like pairing it with honey on toast), or perhaps the saltiness of the miso to help bring out the other sides of its flavors. So that's what those big black globs are. Learn from my mistake, maybe don't put big globs of this stuff on anything. Oh, and the decorative little yellow spot is mustard. You know. Because fancy.

I've had... better dengaku, we'll put it that way.

And the rice? Well, there was mirin in the recipe, which seemed to make the sweet satsuma-imo even sweeter, which I just didn't enjoy much in a rice dish. No 'wasshoi' or 'umai' outta me on this one, but hey, I tried.

#Kimetsu Kitchen #Rengoku Kyojuro #Rengoku Kyoujurou #look at the sweet potatoes on the placemat in that first pic #didn't they turn out well!?!? it really looks like Rengoku-san is eating them! #...eating them raw #Rengoku-san no please cook them #set your potatoes ablaze #and also #KnY Closet Play #Kamado Kie

[yorugami]

Food Painting: Tai Nigiri Sushi (Red Snapper)

A nigiri sushi topped with a beautiful slice of “ Tai “ fish, more commonly called either Japanese Sea Bream or Red Snapper. A delicate tasting fish with a beautiful rose-colored line at the side when sliced.

#food art #food illustration #digital art #digital painting #sushi #nigiri #japanese food #tai nigiri #red snapper sushi #food art series #yorugami #artofyorugami

[don-dake]

たい焼き (taiyaki — fish-shaped grilled pancakes with filling) for my little Porgy (my little BLÅHAJ)!

たい (tai) = sea bream, porgies = part of the family of fish known as the sparidae, sometimes also commonly called sea breams.

#My Snapshots #Merch #Porgy #BLÅHAJ #Blahaj #IKEA Shark #Food

[tokyodailyphoto]

Tayaki shop. Japanese taiyaki is a popular Japanese snack that consists of a fish-shaped cake made from a batter of flour, sugar, and eggs, which is then filled with a sweet filling such as red bean paste (anko), custard, chocolate, or cream. The name "taiyaki" is derived from the Japanese word for sea bream (tai), which the fish-shaped cake resembles. The cake is usually made using a special mold called a taiyaki pan, which is heated on both sides to cook the batter and give the cake its distinctive shape. Taiyaki is a popular street food in Japan and is often sold at festivals, as well as at specialty shops and convenience stores. It is a beloved treat in Japan and has gained popularity in other parts of the world as well. (at Tokyo Japan) https://www.instagram.com/p/CouTNEvvlYT/?igshid=NGJjMDIxMWI=

[natsu-tte-noodle]

A3! Translation - Regional Tour Instablam Posts (Summer Troupe)

So I was originally going to do instagram-style tags (i.e. no spaces), but most of the Summer Troupe was writing literal essays in there so it got way too unreadable and I switched it to tumblr-style tags lol

There’s like barely any notes for this one, which is nice considering Citron’s gonna be in the final set

Sendai - Beef Tongue

Tenma

Thanks for coming to our Sendai show run. The guys in the company told me you have to have beef tongue when you go to Sendai, so we went and got some. #Beef tongue #It was good #You guys try it too

Yuki

The beef tongue here was tasty. I might like to come eat here again.

#Heard they use pretty good meat #You jealous?

Muku

I ate beef tongue with everyone! It was super tasty, a great time…!

#MANKAI Company #What has everyone eaten in Sendai? #If you have any recommendations please tell me!

Misumi

We ate meat~ I found a triangle shaped one △ ＃△△△

Kazunari

#captured memories of sendai ☆ #a taste you cant forget after having it once! #you guys had this famous dish too?

Kumon

Meat~~~!! #Sendai! #SO tasty #I ate so much!

--

Nagoya - Orcas at Port of Nagoya Public Aquarium

Tenma

Thanks for coming to our Nagoya show run. We went to the aquarium between performances. Nice picture, right? #Orca #Bigger than I imagined #He was a friendly guy

Yuki

We went and saw dolphins and penguins and stuff at the aquarium in Nagoya. Among them, I liked this orca.

#It’s making a pretty cute face #The dolphin show was fun and impressive too

Muku

Everyone indulged me and came along…! Orca-san got so close… He was so cute!

#MANKAI Company #Aquarium orca-san #I feel like he’s kinda smiling at me!

Misumi

We went to the aquarium~! The orca-sans looked like they were having a lot of fun swimming! They said they love their keeper~ ＃△△△

Kazunari

#isnt this orca totes adorbs!? #he looked right at the camera for us~! #A+ fanservice ♪ #my thumb never left the camera button ☆ (1)

Kumon

When we passed by the orca tank, they came over here~! Maybe they noticed us? #Nagoya #Super cute! #You cant help #But smile (＾＾)

--

Osaka - Kushikatsu

Tenma

Thanks for coming to our Osaka show run. There were a lot of kinds of kushikatsu, so I didn’t know where to start, but… While I was trying to choose, someone else almost ate it. #Kushikatsu #No time to hesitate #Ate it all

Yuki

I thought something like kushikatsu would be heavy, but the batter was thin so it was surprisingly easy to eat.

#The kushikatsu here seems low calorie too #Might be easy for girls to eat too

Muku

In Osaka, we ate kushikatsu. The shop threw one in for free!

#MANKAI Company #It looks like they have a get one free day #Just once a week

Misumi

This was steaming hot kushikatsu. ＃△△△

Kazunari

#all you can eat kushikatsu! #who conquered all the kushikatsu varieties!? #everyone take a guess~☆ #waiting for your comments ♪

Kumon

At the end of the show run, we all ate this! The shop was soooo lively and fun! #Osaka #You can eat as many as you want! #How many did I eat? #I completely forgot

--

Niigata - Tai chazuke

Tenma

Thanks for coming to our Niigata show run. While we were holding our shows, we went to a tai chazuke shop. #Tai chazuke #Apparently there’s a suggested way to eat it #Shopkeeper kindly taught me

Yuki

The lunch I had the other day. I heard tai chazuke is a local specialty in Niigata.

#Looks like there are lots of shops that sell tai chazuke #Might be cool to tour the various shops too

Muku

We came across some super delicious chazuke…! Tai chazuke sure is a luxury, huh.

#MANKAI Company #The salted salmon roe was chewy and delicious too!

Misumi

The wasabi’s a triangle △ ＃△△△

Kazunari

#the rice was sweet and fluffy #the sea bream meat was fluffy too! #fluffy display ♪

Kumon

We ate chazuke! Look look, I managed to take a great picture right? (＾＾) #Niigata #They let me have #Another helping! #A warm and gentle flavor!

--

Fukuoka - Fukuoka Tower

Tenma

Thanks for coming to our Fukuoka show run. We had the chance, so I came here with the members. (2) #Fukuoka Tower #We went up after #It was a nice view

Yuki

We came between performances. Next time I want to check out the nighttime lights too.

#If you see the nighttime lights #Show me a picture #Kinda curious now

Muku

The view from the tower was so pretty! But… I totally forgot to take a picture while I was admiring the view…

#MANKAI Company #I’d love for everyone to check out #The view from the tower too

Misumi

If you look reaaal close at this picture, you might be able to see a triangle~△ ＃△△△

Kazunari

#speaking of famous things in fukuoka! #its gotta be this place ♪ #a special view looking over fukuoka #you guys should enjoy it too

Kumon

It’s surprisingly high! I was seriously so shocked that everyone’ll feel it through the picture! #Fukuoka #From the top of the tower #I looked for a baseball stadium!

--

Notes:

1-1. There’s nothing to really note for this one, but Kazunari actually switches back and forth between being really casual and considerably polite here. (meccha kawaikunai?! → itadakimashita → jouzu ♪ → hanaremasen).  I have no idea if there’s a reason for that (maybe he’s being playfully polite to the whales??), but the polite parts are basically at the level of formality that Tsuzuru and Tsumugi use in their posts.  He also doesn’t do this anywhere else in these posts

1-2. Actually there IS one thing to note, “A+ Fanservice” was actually ファンサ上手 (fansa jouzu) which is literally “great at fanservice”

2. Tenma words this sentence with a billion particles (��っかくだからってことでいるメンバーで来た), which I think is maybe supposed to together imply a tsundere-ish “we went here because the opportunity came up, not because I really wanted to see the tower or anything”?  I’m not entirely sure tbh

#a3! #a3! translation #summer troupe #kazunari actively engagement baiting in his osaka one lmao

[ajitated]

Taiyaki

[she/her —dessert oc — Taiyaki Ice Cream Mermaid]

Taiyaki, Tai for short, likes sweet things and pastels, and is always up to try new things. Her tolerance for heat and spicy food are pretty low, but she'll give anything a chance once.

She loves fashion and accessories; any accessories she wears, she made herself. Design is a passion and she likes putting together new looks — her friends get pulled in to try out any less feminine, less pastel looks she puts together.

She also knows a couple hundred fun facts about Red Sea Bream that she'll bring up if there's ever an awkward silence or need to quickly change the topic.

I designed Taiyaki after @ravenatural told us about GDA! I thought it'd be fun to make a dessert oc, and wanted to try something a little different from my usual vibe. Taiyaki is definitely the girliest oc I have now — she's also the first humanoid oc I've designed.

The "red sea bream" thing is a joke since Taiyaki (the actual food) is shaped like red sea bream (the fish).

Drawn end of June 2022

#ajitated art #ajs originals #ajs ocs #oc taiyaki #dessert oc #original character #digital art #taiyaki #taiyaki ice cream #mermaid #mermaid oc

[genjitsutouhi-dot-com]

When I wrote a blog post about Gohan-ya Isshin Kyoto, I learned that there is another Gohan-ya Isshin in Daikanyama and that lunch is very popular there. Actually, I had tai chazuke (rice with sea bream and broth poured over it) in Kyoto, but I really wanted to try Buta no Kakuni (stewed pork cubes)…” So I asked myself, “Why not have Kakuni in Daikanyama? And in September 2023, when I had a chance to visit Tokyo, I went to Gohan-ya Isshin Daikanyama. I sometimes think to myself, “How simple and stupid I am…,” but that aside….

Continue reading... >> Gohan-ya Isshin-Daikanyama

#japan #foodie #restaurant

[japanart2world]

#鯛 #めし #東京コトブキ #壽 #東京駅 #ランチ #食べ放題 #Tai-Meshi ← #Sea #Bream #Rice #Tokyo #Kotobuki #Tokyo #Station #Lunch @All you can eat

鯛めし食べ放題で伺いましたが

定食前にビールを頂いたら

オカワリどころか

食べ切るのが精一杯で

撃沈(ToT)

オカワリする女性が沢山!!

Gjiだわぁ〜!!

Don't stop #Believing

#Life is #Wonderful

#人生は素晴らしい

今を大切に!!

#Live One Day at a #Time

#Richness is in the #Heart

I #Love HomeTown Tokyo

[adramajp]

SUSHINETA-TAI(sea bream)

TAI is considered the king of fish. It has good taste, color, and shape.

#webgl #gltf #three.js #glb #norimakineko #sushi #sushineta #maguro #tai

[avomakitravels]

A love affair with Taiyaki 🐟 Taiyaki is a unique Japanese sweet made in the shape of a fish. In fact, that’s how it gets its name too, ‘tai’. Is the Japanese name for red sea bream 🐠 🐠 🐠 . The fish-shaped cake has been around for centuries, and is usually filled with red bean paste, custard, chocolate or other tasty fillings. 🤤 It's not only delish, but also incredibly cute! When you visit Japan, don't forget to try this traditional Japanese treat 🤤 (although my personal favourite is a Western twist on it - croissant Taiyaki 🥐 ). Tag someone who loves Japanese sweets! 🇯🇵 #japanesefoodlover #japanesesweets #visitjapan #japantravelguide #whattoeatinjapan (at Japan) https://www.instagram.com/p/CqXKLXlJJSw/?igshid=NGJjMDIxMWI=

#japanesefoodlover #japanesesweets #visitjapan #japantravelguide #whattoeatinjapan

[japanesepenguin]

Kamakura day trip (Part 1 of 1)

So I went to Kamakura (an old capital of Japan, about an hour south of Tokyo) with the intention of (1) taking some good photos with the new lens and (2) finding a black-sand beach.

Upon arrival, I realized I had not replaced the camera battery after charging it the night before and therefore could not accomplish #1.

It was super windy and everything was filled with sand by the end, but I did accomplish #2 within an hour of arrival:

(Penguin for color comparison).

This was one of the coolest things I've seen so far here. A real black-sand beach has been on my list for a very long time, so I played in it for awhile, the typhoon-force winds blowing it everywhere.

Afterwards I stopped at a small beach-side café and had this acai smoothie, which was ~$6 and pretty good.

The original plan, after finding the black-sand beach, was to cross east, avoiding the city as much as possible, then continue down the peninsula on that side to find some Kofun. But I veered more into the interior and modified the plans a bit to stay out of the wind. Here's a view from a temple overlooking the bay and beach of Kamakura.

Street-view photo of Kamakura. Mostly it's just like any other Japanese town, but with lots of touristy shops, nice restaurants, cafes, and temples/shrines (what it's known for). I've now been here six or seven times, hence the goal of just getting through to the unexplored regions.

But not first before having the worst taiyaki I've ever had. From Wikipedia: "Taiyaki (鯛焼き, lit. 'baked sea bream') is a Japanese fish-shaped cake, commonly sold as street food. It imitates the shape of tai (鯛, red sea bream), which it is named after. The most common filling is red bean paste that is made from sweetened adzuki beans. Other common fillings may be custard, chocolate, cheese, or sweet potato."

On the opposite (eastern) end of Kamakura, I found a new temple I hadn't been to with a secluded garden in the back. After this point, my cellphone froze and I lost the ability to take photos. I wandered around, but without the phone to navigate, I wasn't confident I'd be able to find the Kofun (they're only sometimes marked on public maps) and, being very hungry, decided the best course would be to return to known areas and find lunch. So I ended up back in the city...

...at which point I remembered there might be a way to override the software freeze on the phone, which I implemented with success. And so I had a very spicy poke bowl for lunch, which was not a great choice.

As I explained to Akina afterwards "aside from finding the beach, literally everything went wrong, but I still had a lot of fun."

#kamakura

[paworn]

Sashimi - Ika - Buri (yellowtail) - Chūtoro - Kamasu (barracuda) - Tai (sea bream) Komochikombu (herring roe on kelp) - Izaki - 19 November 2022 https://www.instagram.com/p/Cn_SHNDLV0-/?igshid=NGJjMDIxMWI=