Category Archives: Shizuoka

Broad Beans & Green Tea Gnocchi at Papa Restaurant, shizuoka city!

June 3, 2014 dragonlife Leave a comment

Service: Kind and easy-going
Facilities & Equipment: Overall very clean. Excellent washroom. Entirely non-smoking!
Prices: reasonable
Strong points: Gnocchi!

Today, although I had not planned any lunch (on a diet these days!) I nonetheless got tempted when a friend of mine sent the picture of a new seasonal gnocchi by Chef Akira Oheda at Papa Restaurant in Aoi Ku, Shizuoka City!
The power of facebook!

Only in Japan, gnocchi made with broad beans and green tea!
No eggs used incidentally, so very healthy!

Served with boiled broad beans, fried mushrooms and broad bean and green tea cream sauce!

Need I say more!

PAPA
Chef: Akira Oheda
420-0839 Shizuoka City, Aoi Ku, Takajyo, 1-2-2 (1 minute walk from Cenova Department Store)
Tel.: 054-253-1819
Opening hours: Lunch, 11:00~14:00, Tea time, 14:00~16:00
Dinner: on reservation only for parties from 4 guests~, 17:300~21:00 (weekdays). Reservations to be made 48 hours in advance!
Sundays: 11:30~15:30, 17:30~21:00
Closed on Mondays
Cash only
HOMEPAGE(Japanese)
FACEBOOK

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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

Japanese Gastronomy, Moray eel, Shizuoka

Moray Eel at Shizuoka Parche Market!

June 3, 2014 dragonlife Leave a comment

I must say I found an unusual fish at the Parche Market inside Shizuoka JR Station today!
It is not much of a surprise for me, but it could be to some people!

Moray eels, also called “utsubo/ウツボ in Japanese!

I have seen some marooned on beaches. These were caught in Suruga Bay.
At 40 yen per 100 g, cheap!

Nice face, isn’t it?

The Japanese eat them raw as sashimi, deep-fried/karaage, stewed/nimono, sun-dried/himono, in soups or steamed in soy sauce!

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Manhole covers, Shizuoka

Manhole Covers in Shizuoka Prefecture 34: Along the Miho Beach, Shimizu ku, Shizuoka City!

June 2, 2014 dragonlife Leave a comment

I have already mentioned manhole cob\evrs in Shimizu Ku, Shizuoka City.
This is a very large area indeed and it tends to mix all kinds of covers since it was merged with Shizuoka City.
But if like me yesterday you happened to cycle along the Miho Beach, especially along the parallel streets running through urban parts you will find them concentrated in large numbers!

I will describe them in the order I found them!
two together there!

A cover belonging to Shimizu City before it was merged!
This type is for river water collection.
There is another type with the same design!

Another Shimzsu City type with azaleas dating back before the merger!
Actually all do in that particular area!

Typical rectangular fire hydrant access cover!

An unusual double cover with the Miho beach design for rain water!

Those two different fire hydrant access covers are typical of Shimizu City!

The second type with the Miho Beach design for rain water!

A geometrical design sewer cover with the Shimizu City symbol in its center!

Another geometrical design for rain water collection!

Pressurized air access!

Another geometrical motif sewer cover!

Shimizu is soccer land!
A medium-sized orange valve access!

The same, smaller and blue!

A fairly complicated cover which could be opened in many ways!

The most famous fire Hhdrant cover in Shimizu with soccer players!

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Humor, Photography, Shizuoka

Weird Japan (48): English Disaster Drinks and Weird Hearts!

June 2, 2014 dragonlife 4 Comments

“When you have felt thirst
in your heart,
You are in need of an oasis for
quench your thirst.
Your heart are thirsting for
a good feeling of place”

English teachers, it is about time to warn your students about the dangers of Google Translation Services!

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Photography, Shizuoka, Tourism

Weird Japan (46): Rabbit Road Guard Rails!

June 2, 2014 dragonlife 4 Comments

Japan is a safe country to the point of decorating part-time road guard rails when proceeding with works on their roads!

Yes, rabbits!
One way to keep the kids off dangerous roads!
And it is one example!
I’ve already seen blue ducks and blue and white Mount Fuji!

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sake, Sake Brewery, Shizuoka

Shizuoka Sake Tasting: Haginishiki Brewery-Surugayoi Junmai Homare Fuji Nama

May 21, 2014 dragonlife Leave a comment

Haginishiki brewery in Shizuoka is another brewery experimenting with Shizuoka-grown Homare Fuji sake rice!

Surgayoi/駿河酔: “Suruga” stands for the name of the large bay off Shozuoka Prefecture and also for the old name of the eastern half of the Prefecture. “Yoi” means “enjoying your aske/getting drunk”!

Being a junmai nama means no pure rice alcohol was blended into it and that it was left unpasteurized.

Rice: 100% hHomare Fuji
Rice milled down to 60%
Dryness: +3
Acidity: 1.6
Alcohol: 15~16 degrees
Bottled in March 2014

Clarity: Very clear
Color: Golden hue
Aroma: Dryish and fruity. Custard, banana.
Body: Fluid
Taste: Fruity attack backed up with a gentle junmai petillant.
Complex. Hard to catch. Pears, bananas.
Quickly disappears with hints of nuts and dry oranges.
Takes on a slightly drier turn with food but keeps to its original character.

Overall: A sake for all seasons.
Both solid and stolid and eminently reliable.
Obviously conceived for food, especially heavy izakaya fare.
A sake to take to a BBQ!

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sake, Sake Brewery, Shizuoka

Shizuoka Sake Tasting: Kanzawagawa Brewery-Shosetsu Honjozo Nama genshu

May 11, 2014 dragonlife Leave a comment

Kanzawagawa Brewery in Yui, Shimizu Ku, Shizuoka City, have been bottling their brews in his practical 300ml size for quite some time, which makes it easier for tasting on your own back home without having to consume a full bottle in a hurry!
At the same time it is to carry around. If you have the chance to find quite a few different at the same time, it becomes great fun tasting at a BBQ outdoors for example!

Rice milled down to 65%
Alcohol: 16~17 degrees (genshu, no pure water added)
Bottled in February 2014

Clarity: Very clear
Color: Almost transparent
Aroma: Assertive and fruity. Dry. Pears, custard
Body: Fluid
Taste: Very dry and fruity attack.
Pleasant alcohol (genshu). Complex.
Custard, chestnuts. late appearance of oranges with hints of milk coffee.
Lingers only for a short while before departing on a sweeter note.
Gets drier with food.
Does marry well with food without losing any of its character.
Will turn back onto a sweeter note away from food.

Overall: Very elegant and surprisingly complex for a honjozo, the more for it because it is a genshu as well
The kind of sake to impress guests at an open buffet party by serving it into transparent glassware without any warnings or information and invite them for a blind tasting challenge!

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Shizuoka, Tea, Tea Harvest

First Harvest in a brand new Tea Field in Shizuoka with Marufuku Tea Company!

May 10, 2014 dragonlife Leave a comment

Asami Itoh/伊藤麻実さん, the young owner/manager of Marufuku Tea Comppany/丸福製茶株式会社 in Shizuoka City had been experimenting with organic tea for quite some time with her late father Bunji/伊藤文治さん.
Yesterday I was invited to the first picking/Ichiban Cha ever in a new field she had developed in view to produce more organic tea.

Asami with a friend and one of her veteran employees!

For this special occasion she had invited many of her close friends for this first ever harvest in her new field!

The new field is located in high altitude, about 600 meters, along the River Abe in Shizuoka City, Aoi Ku, Hirano/静岡市葵区平野 in a field called Ogi Hatake/扇畑!

Even at this high altitude the fields have to be constantly protected from the damage caused by wild boars, deer and what else!

When I arrived at 9:00 some people already busy hand-picking the tea sunder the supervision of Japan Agriculture Department inspector!

Asami does not like things being half done!
When devising her new field she also had a wooden house built for tea harvest storage and even modern toilets on top of water and electricity!

Plenty of space for a car park, too!

Firewood for the colder season when fields have to be cleaned and tended!

Some of the morning harvest when I arrived!

Asami had planted some rosemary along the tea fields as she intends to market a scented tea in the future!

The part of tea field where I was going to contribute to the harvesting!

Can you see the new leaves on the trees!

Each new leaves have to be selected with eye and touch before being twisted out (not pinched out) by hand!

Tea leaves in my own basket!

An employee came regularly among us to receive individual harvests!

It was a hot day even in the morning at this high altitude!

Two more employees were tallying the crop safely stored away from the sun inside the shed!

The forty of us had harvested no less than 100 kg by noon!

In the evening I received good news from an e-mail sent by Asami:
Apparently the tea has been judged of high quality and will be submitted to a National Judge Panel!

Asami is convinced this is the fruit of the friendship of all the people who turned up to participate to this first ever crop!

Marufuku Tea Factory (Owner: Ms. Asami Itoh)
420-0006 Shizuoka Shi, Aoi Ku, Wakamatsu, Cho, 25
Tel.: 054-271-2011
Fax: 054-271-2010
Mobile: 090-3250-4188

CHA-O (Director, Ms. Asami Itoh)
420-0006 Shizuoka Shi, Aoi Ku, Wakamatsu Cho, 94
Tel: 054-253-8421
Fax: 054-253-8413
HOMEPAGE

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Kura, Shizuoka

Kura: Japanese Traditional Warehouses in Shizuoka Prefecture 17: Wagura izakaya in Shimada City!

May 6, 2014 dragonlife Leave a comment

“Kura” (in Japanese 蔵 or 倉) means “warehouse” or “Storehouse”.
In traditional Japan, especially during the Edo Era, as most of buildings and urba/village structures were made of wood, fires were the bane of society by and large.
However well-protected a fire would consume a house or buildings and all its properties within minutes.
Hence a special building or warehouse was needed to protect goods and properties against such a catastrophe.
But erecting a storehouse solely made of concrete, stones and some metal cost a vast amount of silver and gold and only rich merchants and nobility could afford them. Even castles could not be built entirely of stone then.

The other day I had arrived early for an appointment in front of Shimada JR station north exit and dedcided to a walk around the neighborhood, hoping against the odds to find something new and interesting in spite of visiting the place at least once a week!
Out of the blue, figuratively as it was almost dusk and evrything was turning shades of grey and blue, I found one large building housing local izakaya. My eyes were attracted by the traditional lattice design/namako at the lower part of the walls. The building itself was not a kura but my curiosity kept me looking beyond to the next house… and there for all to see stood a splendid kura! Why the heck hadn’t I noticed before!

I probably had never bothered to look up to discover this beautiful window!

One other reason was because the whole edifice had been transformed into a traditional izakaya restaurant and the door hadN’t attracted my attention util then
Mind you it is in a back street you do need a purpose to visit otherwise!

Roofing perfectly maintained!
obviously the neighboring building must have belonged to a rich family who protected their belongings indie that kura!

Its lower wall is also designed with a namako-style lattice pattern!

Great atmosphere!

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Kanaya, Shizuoka, Tea Museum

Visit & Tea Ceremony at Cha no Sato/Tea Museum in Kanaya, Shimada City!

May 1, 2014 dragonlife 2 Comments

The other day I had the occasion to revisit Cha No Sato/Tea museum in Kanay, Shimada City with a few American friends eager to know all about tea!

the Museum is surrounded by a traditional Japanese garden!

And inside the garden itself stands a traditional tea ceremony Pavillion!
When visiting the Musuum you can purchase a ticket, either for the Museum visit only, the tea ceremony only, or for both!

Kanaya is famous for its all over Japan and the tea fields are very near!

Past the entrance of the Museum you will be able to check the neighboring tea fields on a model!

A model of traditional tea picking ladies!

An old traditional Japanese tea set!

An antique tea pot!

The old traditional of carrying and selling tea in 100 or 1,000 “ryou” bamboo bags!

A Russian samovar!

the entrance to the world tea saloons museum!

Many visitors from mainland China and Taiwan on that day!

The place is replete with tea samples from all over the World!

Another display!

And yet another display with harvests from all over the World!

A British tearoom of yore!

A Imperial Chinese Tea Saloon!

Inside a Nepalese home!

Solid gold tea set!

Another invaluable antique tea set!

Back to the Nepalese home! (It was particularly crowded with selfies n that day!)

Complete with traditional bed and furniture!

Traditional tribal clothes from Southern China!

A model of the present neighborhood tea fields of Makinohara!

Japanese tea party of yore!

A corner of the Museum has been set apart for trying your hand at making matcha tea powder you can take with you as a souvenir!

Antique Japanese tea processing machines!

Moriyama Tea Set!

Wedgewood Tea Set!

A Ming Dragon pot!

Then it was time to attend a tea ceremony.
The wagashi/Japanese cake of the month was called “No Hana no Kagayaki/the brilliance of a field flower”!

The Tea Ceremony Pavilion!

Walking past the Japanese garden!

A great source of photographs!

I’d love to admire this garden in other seasons!

A special rest area above the water!

The traditional tea ceremony tatami room!

All the matcha tea prepared for each guest!

The matcha tea to be drunk in three sips!

And a beautiful and delicious wagashi cake tp savor between two bowls of matcha tea!

Access:
Train: 5 minutes by bus or taxi from Kanaya Station on the JR Tokaido Line.
Car: 10 minutes by car from Sagara/Makinohara I.C. on Tomei Expressway
Or 15 minutes from Ojiro I.C. Bypass

Museum visitor’s regular exhibition fee: 600 yen per adult. Cheaper for students, groups and disabled people.
Service hours: 9:00 a.m.~5:00 p.m.
Museum and Teahouse visitor fee: 1,00 yen per adult. Cheaper for students, groups and disabled people.
Service hours: 9:30 a.m.~4:00 p.m.

The teahouse only admission is 500 yen per person (no discount)

Address: The Tea Musuem/Ocanosato, 3053-2, Kanaya, Shimada Shi, Shizuoka Ken, 428-0022 Japan
Tel: (81)0547-46-5588
Fax: (81)0547-46-5577
Closed every Tuesday (the following day when Tuesday is a National Holiday), December 29th~January 3rd.
Parking: free of charge for 9 large buses and 90 cars.

HOMEPAGE

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Le Cordon Bleu, Shizuoka

Shizuoka-raised Horie Farm Amagi Shamo Chicken Recipe by Dominique Corby at Le Cordon Bleu Japan, Inc., Tokyo in Collaboration with M2 labo Inc.!

April 28, 2014 dragonlife Leave a comment

All the products used by Dominique Corby were forwarded by M2 Labo Co. in Kikugawa City, Shizuoka Prefecture, thanks to their intricate agricultural network supporting the producers and products of Shizuoka Prefecture!
Amagi Shamo Chicken is extravagant meat produced by Horie farm in Shuzenji, Izu Peninsula. Vegetables were produced by Nagomi Farm in Fujinomiya City and the whole fresh wasabi were cultivated by Maru Ichi Farm in Utogi, Aoi Ku, Shizuoka City!

Amagi Shamo chickens raised at Horie Farm are truly enormous and would you believe that their food includes locaｌ wasabi leaves and soy milk?

The organic vegetables grown at Nagomi Farm in Fujinomya City at the foot of Mount Fuji!

The wasabi grown by Maru Ichi farm in Utogi, Aoi Ku, Shizuoka City!

A very attentive audience who saw such products for the first time!

Naturally dominique demonstrated how to cut such a big chicken!

Not easy work!

Wasabi leaves were separated for later use!

The pieces of chicken were then put inside cooking vinyl bag for a sous-vide/vacuum low temperature cooking process with wasabi leaves and stems to impregnate the chicken with the wasabi flavor!

While the chicken was being processed Dominique prepared a gratin with spring onions and yellow zucchini!
Great cutting technique!

He made a point to cut all the vegetables by himself!

He first fried them with butter and olive oil before putting them inside an oven for a gratin!

The chicken which by then had been perfumed with wasabi was transferred to a fry pan for further cooking!

The chicken ready to be cut!

The chicken cooked to perfection!

Et voila!

Amagi Shamo Chicken cooked at low temprature with wasabi, new onions and yellow zucchini gratin!

M2Labo Inc., VEGI PROVIDER, Sync Foods
439-0006 Kikugawa City, Horinouchi, 110-1, 102
Tel.: 0537-28-7721
Fax: 0547-28-7724
HOMEPAGE

LE CORDON BLEU Japan, Inc
150-0033, Tokyo, Shibuya Ku, Sarugaku Cho, 28-13, ROOB-1, 1F
Tel.: 03-5489-0142
Fax: 03-5489-0052
Dominique Corby on FACEBOOK

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Himono, Japanese Gastronomy, Shizuoka

Sun-dried Fish/Himono/干物: Extravagant Artisanal Himono at Kaneichi Shop in Mochimune, Shizuoka City!

April 27, 2014 dragonlife Leave a comment

Shizuoka prefecture produces no less than 50% of all sun-dried Fish or himono/干物 in Japanese and some of them are simply extravagant!
It was an essential way to preserve fish in Japan and still us. The difference is that presently it is becoming more and more a delicacy!

If you get Mochimune JR Station, walk straight to the sea side and proceed on the right along the street bordering the beach you will eventually find this man-sized billboard!

The writing of the wall under the roof is not much of an indication but all that netting is there to fend off birds from a real gastronomic treasure trove!

Now, I have been in Japan for more than half of the years I have lived in this world and this is the first time I found the sight of a whole monkfish/goosefish being hung for sun-drying!

I wonder how long it takes to dry completely in this natural way!
And how much would it cost? LOL

A true artist!
Such a praise might surprise some but Mr. Yoshikata Nishina/仁科好方さん has many a talent as I will have the pleasure to explain right away!

For all his diminutive size, mr. Nishina ha enough energy for two!
When he noticed me hovering the fish being dried in the sun he welcomed me with an enormous smile and invited me right inside, repeating “Don’t worry abut buying, but please do visit my shop at ease!”
Which of course I did, only to find myself admiring at more than the succulent-looking dried fish on display!

when I saw that ink paiting on the wall I remarked that it reminded of exactly the same artist’s work hung on the wall of my dermatologist back in Shizuoka City!
The answer came up immediately with a grin: “Well this dermatologist actually lives in the neighborhood and it is I who painted it!”

he went to explain that since he decided to leave his company work quite a few years ago to embark into this venture close to the sea and nature he found himself with plenty of time to indulge into painting and all kinds of activities!

His talents certainly account for no bounds!

Even wood sculpture!

Madai/Japanese red snapper!

But his art is also emphasized by attention to details and health!
he does not use any coloring agents, drying agents or any artificial means!
All the fish is exclusively dried in the sun and wind outside and nothing else, with the addition of some salt and soy sauce!

Another type of local seabream!

Salmon. Not local but carefully chosen from Chile!

A rare deep-sea fish from Numazu!

Large squids!

Extravagant Japanese red seabreams and squids!

Most of these will be sold in Matsuzakaya Department Store in Nagoya City!

No wonder you have to keep the birds from such delicious morsels!

these are more usual mackerels seasoned with sesame seeds!

You don’t have to go all the way, but can order everything n the Internet!

KANEICHI/かねいち干物店

421-0123 Shizuoka City, Aoi Ku, Ishibe, 5-10
Tel.: 054-259-5647
Fax: 054259-5478
E-mail: shop@himonoyasan.jp
HOMEPAGE

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sake, Sake Brewery, Shizuoka

Shizuoka Sake Tasting: Sanwa Brewery-Garyubai Junmai Ginjo

April 26, 2014 dragonlife Leave a comment

This is one sake by Sanwa Brewery in Shimizu Ku, Shizuoka City, that I make a point to taste every year!

To be honest the label tends to attracts me too much!

As it is a junmai ginjo you can be assured of a high level!

Rice Gohyakumangoku (Toyama Prefecture)
Rice milled down to 60%
Alcohol: 15=16 degrees
Dryness: + 3
Acidity: 1.4
Bottled in March 2014

Clarity: Very clear
Color: Golden hue
Aroma: Assertive. Dry and fruity. pears, custard
Body: Fluid, slightly liquorish
Taste: Dry and fruity attack backed up by junmai petillant.
Complex. Pears, apples with notes of almonds and persimmon.
Disappears quickly with on en even drier note.
Varies very little with food but for a momentarily drier note before turning back quickly to initial dryness.
Late appearance of dark chocolate and coffee beans with later sips.
Elegant and very easy to drink.

Overall: A typical sake from Sanwa brewery.
Definitely drier than the + 3 dryness announced.
A sophisticated sake conceived for dry sake lovers of all genders!
Can be equally enjoyed on its own or with food!
Its dryness makes it a perfect accompaniment with chocolate or nuts if you want to drink away on its own!
Solid, dependable, faithful!!

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Fashion, Japan, Shizuoka

Japanese Ladies Fashion in Shizuoka 53: Spring or Snow White?

April 26, 2014 dragonlife Leave a comment

White seems to the favorite color of some Japanese girls whatever the season!

With mummy?
It is nothing out of the ordinary but newcomers to Japan might think that some girls, and even women, think they are “cute” or trying hard to look as such!

Looking at the ribbons cinching the dress behind her back I might be tempted to call her White Alice!

Note the shoes!

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Izakaya, Japanese Gastronomy, Shizuoka

Izakaya: Dinner at Oddakui in Shizuoka City (Spring 2014)!

April 26, 2014 dragonlife Leave a comment

Service: Very friendly
Facilities: Overall, very clean. Superb washroom! One main room, one bar and private rooms
Prices: Appropriate to a little expensive
Strong points: Local traditional cuisine. Great sake and shochu!

The last time I had the occasion to visit Oddakui in oi Ku, Shizuoka City was with two Singaporean gusts last fall!
Last night was a much needed opportunity not to miss!

Oddakui since its last transformation last year has become a very busy place and it is always a good idea to reserve!

This time we decided to sit at the counter of the main room facing the street which includes a big horikotatsu room which can be divided according to the parties!

We did drink quite a few sake that night but the first drink was an ice cold beer typical of Shizuoka!

Aright, what did we have?

Whelk shellfish that came as the appetizer with the first drink!

An enormous fresh salad!
Always a good idea at the beginning of a well-watered dinner!

A Shizuoka specialty:
Deep-fried kuro hanpen/dark sardine past cakes!

Deep-fried satoimo/taro roots!

And naturally a great dish of sashimi of local fish prepared in the other room housing the bar!

Difficult to find such a combination of raw food aoutside our prefecture: sakuraebi/cherry shrimps and shirasu/sardine whiting!

Iidago octopus, marinated kodai seabream and katsuo/bonito!

Hirame/sole!

Oddakui’s specialty: Char siu!

Oddakui is also popular for its oden!

Our choice: Gyusuji/beef tendons, daikon, qail eggs, chicken eggs and satsumaage!

For the ladies?
Oddakui even serves a succulent home-made dessert: Creme brulee!

See you there again! You bet!

ODAKKUI/おだっ喰い
420-0034 Shizuoka City, Aoi Ku, Tokiwa Cho, 1-8-1, Aoba Yokocho, 2F
Tel.& Fax: 054-253-6900
Business hours: 17:00~24:00
Closed on Mondays
Cards OK
HOMEPAGE In Japanese but have a good look!

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