Japanese Fish Species 5: Kampachi/Amberjack

August 30, 2014 dragonlife Leave a comment

With the first days of Autumn upon us, Kampachi or Amberjack is appearing on our plates in Japan!

The fish seems to have so many names in any language: Amberjack, Purplish Amberjack, Yellowtail, Greater Yellowtail, and Ruderfish in English, whereas in Japanese it is called Kampachi, Akahana, Kampa, or Shokko among others, not accounting for regional names!.

It is caught along Central and South Honshu Island, including a lot in Suruga Bay in Shizuoka Prefecture!
It is a very popular fish as it happens to come just in between Hiramasa/Young Japanese Amberjack-Five ray Yellowtail in Summer and Buri/Mature Japanese Amberjack-Five Ray Yellowtail in Winter, making a favorite for the season, but bringing a lot of confusion on foreign tables because of the similar names.
Kampachi (Seriola dumerili (Risso) in Latin) and Buri (Seriola quinqueradiata Temminck and Schlegel in Latin) are very similar but their season is different. Beware of scams! Actually the meat looks different.

Kampachi vs Buri Sushi

Natural Kampachi is quite rare in Japan these days whereas human-raised are plenty.

Kampachi is savored in many ways: Sashimi & Sushi, Grilled (Yakimono), Simmered (Nizuke), Meuniere and fried.
Choose comparatively small specimens. Beware of the large cheap specimens!
Ask for a variation in Sushi called “Kampachi Aburi”?kampachi lightly grilled on one side: a beauty!

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So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

Fujieda City, Japanese sake, Sake Brewery

Shizuoka Sake Tasting: Sugii Brewery-Suginishiki Junmai Daiginjo Kimoto

August 29, 2014 dragonlife Leave a comment

Sugii Brewery in Fujieda City has always been an innovator closely looked by connoisseurs all over Japan.
They are not afraid to innovate or trying old methods again as with this kimoto, a natural fermentation process difficult to control and bring to success!

This particular tastings like so many was conducted in another “secret lair” of mine.
Sorry, but I’m not allowed to divulge its name in articles! LOL

Rice: Yamada Nishiki (Hyogo Prefecture)
Rice milled down to 40% for the kooji rice and 50% for the kake rice
Yeast: Shizuoka HD-1
Alcohol: 15~16 degrees
Dryness: + 6
Acidity: 1.3
Bottled in July 2014

Clarity: very clear
Color: Faint golden hue
Aroma: Fruity and dry. Pears
Body: Fluid
Taste: very fruity and slightly dry attack backed up by a little junmai petillant.
Both complex and straightforward.
Pears, apricots, chestnuts.
Drinks very easily.
Lingers on the palate longer than usual to end up on a drier note.
Dark chocolate appears with other cups.
Changes little with food.
Becomes sweeter and acquires a more pronounced well-rounded attack with rise in temperature.

Overall: A beauty when you consider the difficulty!
Very mysterious for a kimoto.
Best appreciated with food in spite of its elevated status.
Its dryness makes it a superb aperitif although thoroughly enjoyable for the whole meal whatever the gastronomy!
A discovery!

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Croque-Monsieur, Japanese sake, Shizuoka City

Croque-Monsieur & Sanwa Brewery Junmai Ginjo Hiyaoroshi at La Sommeliere Wine & Sake Bar in Shizuoka City!

August 28, 2014 dragonlife Leave a comment

Service: Shy but very friendly
Equipment and facilities: Spotless clean. Superb washroom. Entirely non-smoking!
Prices: Reasonable
Strong points: Local sake by the glass. Extensive wine list by the glass. Bottles on sale. Great local bread and pastries. Home-made light food

I have already said that I prefer conducting sake tastings in the right environment but not many places are propitious for that exercise or willing to help.
But La Sommeliere in Miyuki Cho, Aoi Ku, Shizuoka City is certainly becoming a habit as not only I can conduct my tasting in the best conditions possible but also exchange views at the same time!

This is already my third shizuoka sake tasting article conducted there!

This time the sake was also made in Shimizu Ku by Sanwa Brewery!
Garyubai has become the trade flag of the brewery and the latter is one of the first breweries to put their “Hiyaoroshi/pasteurized only once” on the market in Shizuoka Prefecture.
It is a Junmai ginjo and genshu/no pure rice alcohol blended in, to boot!
Report coming soon!

Croque-Monsieur (“Crunching a gentleman”) comes into many guises, especially in Japan, and I wanted to savor Mrs. Hiromi Hasegawa/長谷川浩美さん’s own version since I’m sure she a lady intent on devouring her male competitors!

Served with its own salad it easily becomes a full lunch!

長谷川浩美さん’s is a sandwich version made with two thin slices of Pain de Campagne/Country Bread baked by Trottix bakery in Shizuoka City!

The filling is a combination of sweet white onion and Iberico bacon.
The topping is real home-made bechamel sauce with French gruyere!

Looking forward to the next double tasting!

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00
Closed on Sundays & National Holidays
Entirely non-smoking!

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Izakaya, Japanese Gastronomy, Shizuoka City

Izakaya: Waga in Shizuoka City (Dinner August 2014)!

August 27, 2014 dragonlife Leave a comment

Service: Very friendly and easy-going! Slow food!
Facilities: Very clean overall. Large and clean washroom.
Prices: reasonable
Strong points: Great list of sake and shochu. Typical izakaya gastronomy with a personal touch!

It has been a long time since I paid a visit to Waga in Takajyo, Aoi Ku, Shizuoka City, a typical Japanese izakaya!
The problem is that it is a bit too near my workplace for comfort! LOL
Anyway I managed to go there again without being too much noticed!

Typical o-toshi/first snack: eggplant o hitashi!

Sashimi is always of superior quality at Waga!

Tuna/maguro and bonito/katsuo!

Sake tasting set!

A specialty of the house: daikon katsu!

Another specialty of the house: nankotsu age/deep-fried chicken cartilages! probably the best in town!

Add a tofu salad to this and you have a very healthy dinner!

WAGA
Shizuoka City, Takajo, 2-1-20, Kuroyanagi Bldg. 1F
Tel.: 054-271-7121
Business hours: 17:30~23:30, 17:30~26:00 (on Fridays, Saturdays and National Holidays)
Closed on Mondays

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Italian Gastronomy, Recipes, Shizuoka Prefecture

From my Recipe Book: Chicken Meatballs Spaghettini with Marutaka Farm Puree

August 26, 2014 dragonlife Leave a comment

Cooking, especially at home, shouldn’t be difficult.
The point is to find and use good ingredients!

Marutaka Farm/まるたか農園　in Miyakoda, Hamamatsu City makes a truly extravagant tomato puree made with tomatoes originally grown solely to be eaten fresh. Not wishing to throw away good produce during the peak harvest season they started making this sauce with the pulp of the tomatoes with the sole addition of salt!

You can adapt it to any Italian recipes but must keep in mind it is not as concentrated as European tomato purees but more like sauces.
Each jar contains 270 g, enough to devise a recipe for two.

Chicken Meatballs Spaghettini with Marutaka Farm Puree

Meat balls:
Minced chicken
Grated garlic
Grated Ginger
Japanese sake or white wine (just enough for taste)
Salt
Pepper
Mayonnaise (to liaise instead of eggs)

Above proportions are up to your taste, so experiment!
Mix the whole and make small balls.

Fry some thinly sliced onions in olive oil first in a large and fairly deep fry-pan over medium high fire until they have become transparent.
Add meat balls and fry until they have change color to a light brown. Lower fire to medium low.

Start preparing the spaghettini.

Add a whole jar of Marutaka Tomato Puree and cook for a while. Add 1 large tablespoon of Port wine, 1 large tablespoon of basil sauce, pepper and a little curry mix powder. Add chili pepper powder if you like your pasta hot.

Add plenty of grape tomatoes and cook on a medium fire for a while or until spaghettini are ready.
Drain the pasta and transfer it into the sauce pan. Mix well. Add edamame and sliced black olives and mix again.

Serve hot!

MARUTAKA FARM/まるたか農園
Shizuoka Prefecture, Hamamatsu City, Miyakoda Chyo, 1677-1
静岡県浜松市都田町６７７－１
Tel.: 053-428-2693

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Shimada City, Shinto Shrines

Sonsha Ooi Shrine (村社大井神社) & Sui Shrine (水神社) in Shimada City!

August 25, 2014 dragonlife Leave a comment

If you take the Ikumi Line/伊久身線 in Shimada City you will notice a torii gate at the foot of a long stone stairway next to Mukaiaisuimon/向合水門 bus stop.

At first I had surmised it was the location of a single shrine called Sonsha Ooi Shrine (村社大井神社) which can be translated to “Village Shrine under the jurisdiction of Ooi Shrine”

The first torii gate at the foot of the flight of stairs!

Actually there was a monument standing beside he same stairs!

Probably marking the site of the original shrine!

The stairs leading to the main shrine!

Almost there!

The main shrine!

A real stone hand washing basin under its own roof!

A very old wood money offerings box!

The roof seemed in good enough repair!

Walking around the main shrine I noticed something else behind.
Nothing surprising as very often bigger buildings are built in front of the original shrine to restrict the access!

Can you see it?

Access completely blocked from there!

Try as I may I wouldn’t reach it that way!

Neither from the left hand side!

That is when I found a path leading up on the left!

Trekking around it!

The roof of the original shrine behind the main building!

From a precarious height I could somehow see the largest part of it!

I even managed to get down around it only to be blocked by a surrounding wall!

I could also get an aerial view of the roof of the main building!

A typical moon and sun stone lantern!

Old wood!

I’m afraid that is how far one can go barring a housebreak!

I decided to walk back and down around it!

A last glance!

I had to tread carefully!

Instead of cutting back along my steps I decided to walk more to the right along another narrow path. That is when I discovered the second shrine!

Usual rice straw garland but unusual metal money offerings box!

A different style of stone lantern!

Another smaller and older shrine!

Down a modern flight of stairs!

What do we have here?

The name of the shrine by the stone hand washing basin under a roof!
Sui Shrine (水神社)!

It does not look as as impressive as the shrine it is supposed to look after!

Same stone lantern as above!

Its torii gate!

The bridge leading to it!

A quaint shrine!

Good-bye, sui Shrine!

Walking around back to the original entrance!

How long has that tree been there?

Good-bye Sonsha Ooi Shrine!

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Japanese Gastronomy, Shizuoka City, Soba, Soba Restaurant

Soba Restaurant Kishigami: Oroshi Soba, Shizuoka Sake & Home-made Ham!

August 25, 2014 dragonlife Leave a comment

Service: very friendly, attentive and informative
Equipment & Facilities: Spotless clean. Superb washroom. Entirely non-smoking!
Prices: Reasonable to slightly expensive
Strong points: Ju wari/100% soba/buckwheat noodles. Tempura. Sake list!

Kishigami Soba Restaurant is located in one of the most beautiful locales in Shizuoka City just before the tunnel leading to Fujieda City.
Utsunoya alone is worth regular visits with its Edo Era inns and many hidden treasures in the middle of green mountains!

The trip is made the more valuable for the true Japanese gastronomy offered at Kishigami, including some top local sake chosen by Kayoko Kishigami, the eldest daughter who is also a sake sommelier!

Suginishiki Junmai made by Sugii Brewery in Fujieda City with Shizuoka-grown Homarefuji sake rice!

One very special treat is this homemade ham prepared very year by Kayoko’s father!

It is made with whole legs of pigs raised in Mikkabi, Western Shizuoka Prefecture which are salted, cured and smoked for a whole month to obtain a succulent ham which is neither raw or cooked! A discovery!

As for the soba it is just an embarrassment of choices.
Mind you that enables to order something different every time!

This time I had “oroshi soba/おろし蕎麦”!

It can be ordered hot or cold.
This time I opted for the cold version what with the heat of the day!
Such a soba dish differs from restaurant to restaurant, and I love Kishigami’s because it is lighter, tastier and healthier!

The “oroshi”, or deep-fried tempura batter, that you mix with your soba as you like for a delicate crunchy touch!

It is moreover served with freshly grated daikon and sprouts for extra zip!

“Soba Yuu/water-soup in which the soba were boiled” that you add to the leftover soup.
People afflicted with high blood pressure should drink gallons of it! Serious!

Elegant earthenware is an added pleasure!

See you there next month for a different dish!

SOBADOKORO KISHIGAMI SOBA RESTAURANT

Shizuoka City, Aoi Ku, Utsunoya, 232-2
Tel.: 054-258-5664
Opening hours: 11:00~14:00
Closed on Mondays and 3rd Tuesday of the month (next day in case of a national holiday)
HOMEPAGE (Japanese)
Entirely non-smoking!

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Shimada City, Shinto Shrines

Floating Shinto Shrine in Shimada City!

August 24, 2014 dragonlife Leave a comment

If you ride along the Ikumi Line/伊久身線 in Shimada City you will discover a small new shnto shrine near the Dai Ichi Shogakou/第一小学校 bus stop!

You can’t miss it as it is located near a cemetery amenities shop!

It might be small but the bright white and red colors peek through the trees!

You will see it across the street!

This is the Shinto Shrine with its torii gate in front!

But the building beside it is a Buddhist Temple!
It is not rare in Japan to find the two faiths cohabiting peacefully!

The Temple is not that big but it is old although someone lives inside!

Many temples and shrines share the same architectural characteristics!

Interestingly enough the shrine, although it bears no visible name, has two different torii ates!

A typical shrine color in Japan although it might vary between light orange and red purpleRE!

But this one is very new!

You are easily excused if you think at first this all the same religious site!

The small temple is really old but its roofing is in good repair!

But the rest of it might need some work!

The walls areas simple as they can be!

But I wouldn’t change the pinions!

Taking a last peek around the building!

Good-bye, “floating shrine”!

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Shimada City, Shinto Shrines

Ooi Uami Shrine (大井鵜網神社）in Shimada City!

August 23, 2014 dragonlife Leave a comment

I was walking down along the Ikumi River in the north east of Shimada City when I found this small shrine just beside Uami bus stop.
I couldn’t find its name mentioned until I met a grand lady almost as advanced in years as the strange alien man who spoke to her in Japanese. It must have been quite an event for her and she kindly, giggling all he time, explained that this particular shrine was under the jurisdiction of the very big Ooi Shrine in the center of Shimada City.
Although the Ikumi River is only a branch river of the Ooi River it benefits from the aura of its bigger elder.

As demonstrated by the somewhat drab rice straw garland there are many people able to look after it these days….

In its heydays worshipers must have felt solemn walking u the stairs between venerable cedar trees!

It was a blazing hot day and even the stairs were welcome in the cool shade!

A somewhat lonely hand washing stone basin!

Almost there!

The great thing about these shrines lost in the country is that they also include smaller and far older, and arguably more authentic shrines that were truly erected by locals!

Who built this ages ago?

Did descendants built this fairly new one!

Now this minuscule stone shrine was erected before our era!

The main shrine!

An ancient money offerings wooden box!

Meager rice straw garland!

But a peek inside proved it is still actively worshiped!

it is actually in good repair!

But I feel more attracted to the smaller ones!

The most venerated cedar tree of the site!

Slowly walking back downstairs but trying to keep in the shade as long as possible!

A rice straw garland lining two trees is quite unusual!

Very old stairs indeed!

Blazing summer afternoon!

Good-bye, Ooi Shrine in Uami!

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Fish, Japanese Fish, Japanese Gastronomy

Japanese Fish Species 4: Hirame/Olive Flounder, Bastard Halibut, Tonguefish, Sole

August 22, 2014 dragonlife Leave a comment

Hirame/平目

“Hirame” could be translated in many ways depending of your country of origin: Flat Fish, Sole, Ｔurbot (although the latter should define “karei”) and what else. There are many varieties, wild or human-rasied. In Japanese, the names are numerous: Hirame, Shitabirame, Ooguchikarei, Oyanirami, etc.

Actually they can be divided into two main groups:

1)The Olive flounder or Bastard halibut (Paralichthys olivaceus; Japanese: ヒラメ/平目) is a species of large-tooth flounder native to the north-western Pacific Ocean.
It is often referred to as the Japanese flatfish or Korea(n) flatfish (광어) when mentioned in the context of those countries.
It is the most common flatfish species raised in aquaculture in Korea. They are raised in Japan and China as well.

Shitabirame/舌平目

2) Tonguefishes (shitabirame/舌平目in Japanese) are a family, Cynoglossidae, of flatfishes. They are distinguished by the presence of a long hook on the snout overhanging the mouth, and the absence of pectoral fins. Their eyes are both on the left side of their body, which also lacks a pelvic fin.

The best season is Autumn to Winter. They are still available until Spring in Shizuoka Prefecture. Wild ones come from Hokkaido and Aomori. Human-fed ones mainly hail from Oita, Ehime, Mie, and Kagoshima Prefectures.

Hirame Sashimi

The domestic wild catch is around 7600 tonnes a year, while human-fed fish amount to around 7100 tonnes a year. A recent increase has been observed in recent years, though. A lot are imported from Korea through Fukuoka and Shimonoseki.
They are found in tropical and subtropical oceans, mainly in shallow waters and estuaries, though a few species found in deep sea floors, and a few in rivers.

Hirame can be enjoyed in many ways:
As sashimi, cut in various thickness, according to the chef’s preference and presented artfully.

It can be enjoyed cut in small dices, as tartare, especially shitabirame/tonguefish with tomato and strawberry!

Of course, hirame is great as sushi nigiri with all kinds of seasoning I prefer it just seasoned with a little lemon juice or yuzu (if available) and salt (preferably “snow salt” from Okinawa!

The Japanese have a fondness for “engawa”, that is the frilled border along the fillets which are usually thrown away in other countries. The texture is different, almost crunchy.

Hirame is great marinated with konbu/seaweed as konbujime/seaweed marinated.

The same konbujime hirame can be served as oshizushi/pressed sushi topped with more seaweed!

An interesting oshizusshi combination is hirame topped with kabu/turnip and seasoned with yuzu juice and zest!

It is also very popular dried as himono/干物, especially shitabirame/tonguefish.

Naturally the Japanese all kinds of hirame cooked in the French way in a simple and succulent manner as above,

or as a beautiful gratin!

Last, but not least, how about grilled hirame with uni/sea urchin sauce?

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Shimada City, Shinto Shrines

Hachiman Shrine (八幡神社) in Kawaguchi, Shimada City!

August 22, 2014 dragonlife Leave a comment

If you board a bus on the Ikumi Line/伊久身線 in Shimada City and go down at a bus stop called Yama Ie/山家, walk across the bridge and you will find this shrine on your right at the next crossroads!

Although the name ”八幡” is usually pronounced “Hyahatta”, the locals call the shrine “Hachiman”!

An old and a bit lonely stone hand washing basin!

The main shrine!

Big and fairly new stone lantern!

Venerable cedar tree!

Walking nearer…

The left lion guard!

Not really smiling…

With a paw resting on the back of a small lion!

The roaring lion guard on the right!

With its paw resting atop a globe!

No money offerings box?

I discovered a smaller shrine on the left!

It has a small wooden money offerings box!

Actually the real shrine like in many other places is behind the main building!

Sometimes I wonder why they are not readily accessible!

Doors secured with an old-fashioned lock!

The roofing is in good repair!

Seen through the main building sliding doors (locked!)!

There was another small ancient shrine to be found on the right!

With its own money offerings box!

A better view from that angle actually!

It was a blazing hot day!

A last look at the main building!

Good-bye, Hachiman!

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Italian Gastronomy, Recipes, Tomato

From my Recipe Book: Cold Pasta Salad With Shizuoka-grown Ameera Tomatoes

August 21, 2014 dragonlife Leave a comment

Cooking is so easy when you have the right and superlative ingredients within your hand’s reach!

Japan, and especially Shizuoka Prefecture, is famous for producing all kinds of succulent varieties of tomatoes.
I brought back home a batch of Ameera (meaning “sweet” in local dialect) tomatoes grown in the Western part of Shizuoka Prefecture. They are the size of large plum tomatoes and are very firm and sweet. You could actually eat them as fruit!

The weather having turned mild (it will soon be hot), cold pasta salad becomes a favorite!

I prepared some Spaghettini and let them cool down while I boiled some broad beans and peas in the pods.
The latter once cooked (but still firm), I peeled the broad beans and cut the peas in the pod in halves at a slant.
I sliced the tomatoes and fried them a little in olive oil.
Once everthing had cooled down to the same temperature, I tossed the lot (including the tomato juices) with cold basil pesto based sauce and some pepper.
Nothing else! The fresh and natural combination of sweetness and light saltiness with basil was just perfect!

Easy, yes. Great ingredients, yes!

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Fish, Fish Markets, Shizuoka City

Local Shizuoka Fish & Seafood at Parche Fish Market in Shizuoka City: including Bermuda Fish!

August 21, 2014 dragonlife Leave a comment

With all the persisting heat slamming us every day I was wondering what fish could reach us at Parch Supermarket inside Shizuoka JR Station.
And I did find manage to some unusual specimens!

I was particularly attracted by these dark fish!

The one at the top from Nagasaki in Kyushu Prefecture was quite expensive but the one from Numazu harbor was reasonable!

Kuromutsu/黒鱫、黒鯥: Black gnomefish from Nagasaki!

Sabidachi/さびだち(also called Kuroshibikamasu/黒シビ梭魚): snake mackerel, Bermuda fish from Numazu harbor!
It is a variety of barracuda!

Beautiful fish there, too!

I was interested in the long silvery one from Yui harbor, Shimizu Ku, Shizuoka City!

Tachiuo/太刀魚、魛: scabbard fish, cutlass fish!

Very fresh!

Typical fish from Shozuoka over there!

Peek season in Numazu City!

Maaji/真鯵: Japanese jack mackerel

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Shinto Shrines, Shizuoka City

Shirahige Shrine (白髭神社) in Kamiashiarai, Shizuoka City

August 20, 2014 dragonlife Leave a comment

“Shirahige/白髭/White Beard2, probably a dedication to great age is name found everywhere for a shinto shrine in Japan!

The (new) torii gate!

This fairly old on eis located in Shiuzoka City, Aoi Ku, Kamiasharai, right in front of a Shizutetsu Supermarket of all places!

It was first built in 1770 for a God called Takeshi Uchi No Sukune No Mikoto and its festivals are held on New Year’s day, in June and on the 17th of October!

The “original” monument!

As I said its torii gate is quite new!

Shirahige Shrine (白髭神社)!

An old but small and lonely stone hand washing basin….

two stone lanterns differing only in small details!

A mountain for both of them!

An unusual cloud and a prone deer!

But the deer here is standing!

No, this is not the main shrine!

Some of the space in this shrine was used to build a Community Hall!

“The Shrine is at the back!”

A venerable tree is standing witness!

You will find a small shrine at the foot of the tree!

It is probably older than the one standing on its left!

The main shrine!

Benefactors’ names!

Taking a frontal whole picture is not possible!

The money offerings box!

the shrine name and a very thin rice straw garland!

A side view!

The roof is probably the best part!

Good-bye, shirahige shrine!

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Shimada City, Tourism, Wind spinners

Wind Spinners House in Uami, Shimada City!

August 20, 2014 dragonlife 2 Comments

I was walking along the road running beside the Ikumi River/伊久美川 in Shimada City, when I discovered this unusual farm house in Uami/鵜網 district!

What were all those wind spinners doing along the stone-walled slope?

Since my bus stop was around the corner ad having plenty of time I decided to investigate!

Judging from the “Anpanman” figure I first surmised it might have been conceived for the local kids, but as far as I could see there was no school of any kind nearby!

This type of wind spinner is classic in Japan, although we don’t see often these days!

Well, it seemed that the owner of the farm house (i should say houses in fact!) wa some kind of collector!

Interesting way to pour water!

Knowing that there are a lot of birds and wild animals around, the whole show might also been conceived to frighten critters away from the tea fields!