Photographed on December 15, 2025. cafe andon’s café latte and a Tangy Red Apple (Kogyoku) apple pie.

At Kussharo Prince Hotel, Kussy welcomes you. Step into the elevator and you are moments away from the spectacular view of Lake Kussharo, the country’s largest caldera. We offer six room types. All rooms face the lake, letting you savor the Kussharo Caldera scenery in the morning, afternoon, and evening. You can make a reservation from the profile URL. https://www.instagram.com/kussharo_ph/... Winter season (limited) January 19, 2026 (Monday) to March 7, 2026 (Saturday)

Around Kushiro Prince Hotel, you can fully enjoy Kushiro’s gourmet food🍴 When it comes to Hokkaido, seafood is the star. You can’t miss Kushiro’s local specialty robata (hearth-cooked dishes)🔥 Atka mackerel, Pacific saury, squid, scallops… Don’t forget buttered potatoes and a salmon roe rice bowl✨ Spend your evenings savoring the flavors of Kushiro. You can make a reservation from the profile URL. https://www.instagram.com/kushiroprincehotel/...

✨A new spot for freshly made sweets has arrived🍨 Salon de Franchise, a cake shop with 27 years in business, has opened a specialty salon for freshly made sweets in Naka Ward, Sakai City on November 27🍨✨ Desserts and parfaits finished after you order let you enjoy the sound and aroma of baking and the unique textures of just-made treats—a special experience you can only have here. Each dish will make you want to tell someone, “That was delicious.” This new spot is perfect not only for afternoon tea but also for indulgent days or time spent with someone special. Check the menu below if you’re curious👀✨ 📍Salon de Franchise (@salon_de_franchise) 🕒 Hours: 11:00–19:00 (Last order 18:00) ❌ Closed: Tuesdays (open on public holidays) 🚃 Access: An 8-minute walk from Fukai Station on the Nankai Semboku Line; parking available 🔍 Search for “Salon de Franchise” for more details! 🔗 https://www.franchise1998.com// ―――――――――― Year-end and New Year holiday closure December 23 (Tuesday)–January 6 (Tuesday) ※Normal business resumes on Wednesday, January 7 ――――――――――

Northern Alps Foothills🏔️ Omachi City December 19 — The sky is clear today☀️ and the snow-capped Northern Alps stand out against the blue sky🏔 So, I went around Omachi City to visit the best Northern Alps viewpoints😊 1. Omachi Park 2. Mikamachi Kita signal crossing 3. Kannon Bridge 4. Asahi-cho Pedestrian Bridge 5. On the Shinano-Ōmachi Station overpass Spots 1–3 are reachable by car from shinanooomachi station, and spots 4–5 are within a 10-minute walk😌 I would be happy if you could stop by when you visit🥰 🏂 Shinano-Ōmachi Navi🏔 https://www.kanko-omachi.gr.jp//

🔵Collect official pavilion stamps while touring Sakai!🔴 Official stamps from Osaka–Kansai Expo pavilions related to Sakai are now available! Enjoy exploring Sakai as you gather stamps placed at facilities throughout the city. Daisen Park will also host an event on the same days, so please stop by there as well! 🗓️Saturday, December 20; Sunday, December 21; Wednesday, December 24; Thursday, December 25 *Entry may be limited during busy periods 🔍For more details, search for “Sakai Expo Stamps”! https://www.city.sakai.lg.jp/shisei/sonota/banpaku/expo_stamp.html...

Gokase Highland Ski Resort OPEN ✨ Today (12/19), the southernmost ski resort in Japan, Gokase Highland Ski Resort, opened ❄ An opening ceremony was held from 10:00, and skiers and snowboarders who had been eagerly awaiting this day attended 🎿🏂 The slopes are limited to about half their usual width, but the snowpack is solid 💡 As temperatures drop and more snow accumulates, the slopes should reach even better conditions 😊 Come and visit Gokase Highland Ski Resort this winter 😍⛄

[Shimanto City, Kochi Prefecture] Must-try local ingredients in Shimanto City! [Part 2] Shimanto City offers so many recommended ingredients that it’s impossible to pick just one. Everything harvested from its rich natural environment is exquisite. You can enjoy the blessings of the Shimanto River, the bounty of the sea, and the fruits of the mountains and countryside—discovering Shimanto’s food culture and local cuisine. 〇 Shimanto’s seafood: Nakamura’s traditional flavor, Nakamura-style salt-seared bonito Bonito tataki is famous across Japan. While salt tataki often means simply sprinkling salt, Nakamura-style salt tataki from the Nakamura region of Shimanto City uses a salt sauce brightened with the juice of vinegar citrus to season the fish. Each restaurant has its own seasoning, creating a traditional flavor you can only taste here. Not only bonito but also fresh fish such as suma (suma-gatsuo) and hagatsuo are used depending on the catch. From March to May you can enjoy the light, refreshing first bonito and migrating bonito, while from September to November the fatty returning bonito and descending bonito are at their best. Salt-seared tataki made from seasonal fish is also available at other times of year. ・Seasonal sashimi Located at the heart of western Kochi Prefecture with abundant fishing grounds, Shimanto City offers fresh fish such as isegi, gure, and kourou at local shops, and bonito is served not only as tataki but also as sashimi. The thick, satisfying cuts of sashimi are a local specialty. 〇 A fish you can’t eat unless you visit Shimanto?! “Biri” bonito Bonito caught in the evening and served to customers about three hours after landing—before rigor mortis sets in—is called biri. It features a strikingly soft yet springy, chewy texture. This extreme freshness creates an addictive bonito that pairs perfectly with sake. (The Hata region dialect word “biri” means “the freshest of the fresh.”) 〇 Shimanto’s beef is delicious too! The legendary female-only “Shimanto Beef” Shimanto Beef is a rare product made exclusively from female kuroge wagyu (black-haired Japanese cattle), with only about 100 heads shipped each year. Its hallmark is sweet, light fat with a low melting point, characteristic of female cattle. Raised with great care at company-run farms, these cattle drink pure mountain water that feeds into the Shimanto River and are fed a special homemade feed blend, hay, and local rice straw. Raised stress-free in quiet mountain valleys with little traffic or people, Shimanto cattle develop intensely sweet, melt-in-your-mouth meat. The quality of the fat produces the sweet flavor and the melting texture in the mouth. The result is an exceptional taste—superb in umami, sweetness, and aroma.

[Kochi Prefecture Shimanto City] Must-try ingredients in Shimanto City! [Part 1] Shimanto City offers so many recommended ingredients that it’s impossible to pick just one. Everything harvested from its rich nature is delicious. You can enjoy the river’s bounty, the sea’s offerings, and the mountains’ and countryside’s produce—experiencing Shimanto’s food culture and local cuisine. ○ River bounty from the Shimanto River: “Wild Eel” ・How to tell wild eel apart One way to distinguish wild eel from farmed eel is by the color of the belly. Wild eels spend long lives living on riverbeds and in holes in natural environments. When they feed or escape predators, they often rub their bellies against the river bottom, which can make the belly appear yellow. Because they get plenty of exercise, wild eels are muscular and have a firm texture with a clean, light fat and a concentrated eel flavor. Their girth is often larger than that of farmed eel. ・Delicious ways to enjoy wild eel Thick wild eel grilled over charcoal develops a fragrant, crisp skin and a springy, meaty texture. Popular preparations include kabayaki with sauce and shiroyaki seasoned simply with salt. The liver is used in clear soups, and the bones can be deep-fried. ・Eel fishing Shimanto River’s wild eel are caught by traditional methods such as ishiguro fishing and korobashi fishing, making them a valued local brand ingredient. Wild eel have become scarce in recent years, making them precious. The wild eel season runs from April to September. ・Glass-eel fishing Glass eels, the juvenile eels caught near the Shimanto River, are used for aquaculture. Nighttime glass-eel fishing in winter, lit by attracting lights, creates a magical scene. ○ Farmed eel with a near-wild taste ・How to tell farmed eel apart Farmed eel grow in environments without predators and eat steadily, so their bellies are white and their flesh is tender. They rarely move vigorously or rub against the riverbed, so they grow cleanly. With less exercise than wild eel, farmed eel often carry richer fat. ・Farming Eel farmed in Shimanto approaches the qualities of wild eel, offering resilient skin and firm, meaty thick flesh with a satisfying chew. The fat provides a light, savory richness. ○ A gift from the Shimanto River: “Wild Sweetfish (Ayu)” ・Two names for ayu Ayu often die after about one year and are called “year fish.” Because they feed mainly on riverbed algae, they have a pleasant aroma and are also known as “fragrant fish.” The taste of ayu varies with the river they grow up in. Wild ayu raised in clear rivers and fed high-quality algae are said to have a scent reminiscent of watermelon or cucumber; the wild ayu of the Shimanto River have a rich river fragrance worthy of the name “fragrant fish.” ・Wild ayu Because they scrape algae off stones with their teeth, ayu have developed front teeth and a pointed mouth. They take on a yellowish hue, a moist texture, and a firm belly. ・Delicious ways to enjoy ayu Salt-grilled ayu, which highlights the ingredient, is a classic preparation. Removing the tail, holding the head, and pulling out the bones makes it easy to eat neatly. The post-spawning “ochi-ayu” in December–January, when fat has dropped, is locally enjoyed as a light salt simmer. Other preparations include kanroni (sweet-simmered whole fish) that soften head and bones, and uruka, a salted-fermented ayu innards condiment—among many local ways to eat ayu. ・Ayu fishing Shimanto River still preserves traditional fishing methods such as tomogake (friend-hook) fishing, net fishing, and hiburi (torch) fishing. The wild ayu seasons are June to October 15 and December to January. ○ Springy texture: Shimanto River shrimp Three species of river shrimp inhabit the Shimanto River: tenaga shrimp, hirate (Yamato) tenaga shrimp, and southern tenaga shrimp. Males are notable for claws that can exceed their body length. ・Delicious ways to enjoy river shrimp River shrimp around 3–10 cm long are delicious deep-fried or salt-grilled and eaten whole with the shell for a toasty flavor. Locally, shrimp dashi is used to cook with cucumber or added to somen noodles. ・River shrimp fishing Shimanto River shrimp are caught using traditional methods like korobashi fishing and shibazuke fishing. With prior reservation, visitors can try easy shrimp-fishing experiences. The natural river shrimp season is May to August. ○ Shimanto River crab: Tsugani (Mokuzugani) Tsugani (also called mokuzugani) move downstream in late summer to early autumn to spawn. Although their edible meat is limited, their rich miso (crab paste) is exquisite. ・Delicious ways to enjoy tsugani Tsugani are enjoyed in dishes like tsugani soup, salted boiling, tsugani rice, and local specialties such as gane miso, celebrated as an autumn delicacy. ・Tsugani fishing Fishing methods include crab-basket fishing, where baited baskets are submerged and lifted the next morning, and flow-trap fishing that sets baskets along tsugani migration routes. The natural tsugani season runs from August to October. ○ Local snack: Shimanto gori Gori is a general name for freshwater gobies; in Shimanto City it mainly refers to juvenile gobies such as numachichibu. ・Delicious ways to enjoy gori Gori are deep-fried, simmered in sweet soy-based tsukudani, or locally cooked with finely chopped dried daikon wrapped in egg and served over rice as gori don. ・Gori fishing Fishing begins in March as the river warms and spring approaches. The main method uses the gobies’ habit of moving along the riverbed—nobori-otoshi ue fishing. Another local technique, gara-hiki fishing, has pairs pull a rope with shells attached from upstream to downstream; the clattering shells scare the gobies into traps. The natural gori season is March to May. ○ Fragrant green seaweed: aonori (sujiaonori) ・Delicious ways to enjoy aonori Aonori is dried into powder for use in many dishes and is also used in confections to take advantage of its aroma. ・Harvesting aonori The Shimanto River is one of the country’s leading producers of natural sujiaonori. In winter, you can see people scrape the seaweed that grows on estuarine stones with comb-like tools and sun-dry it. Aonori’s prime season is December to May. ・Delicious ways to enjoy aosa nori Aosa nori grown in the Shimanto River is highly fragrant and very tender. It serves as a base for nori tsukudani, is used for tempura, and is added to soups. ・Harvesting aosa nori From winter through spring, aosa nori cultivated on hibinetsu nets in the estuarine area near the Shimanto River mouth is harvested. The prime season for aosa nori is February to May.

Where to stay in Shobara, Hiroshima Prefecture: private rented traditional houses and more! A retreat in Shobara to soothe body and mind with satoyama scenery💛 A quiet traditional house hotel nestled in the great outdoors, offering a chance to experience satoyama landscapes you rarely encounter. This special inn pampers you from the inside out with open-air baths, a sauna, gourmet cuisine, and attentive hospitality. For details, visit the Shobara Tourism Navi website🔽 https://www.shobara-info.com/spot/4016...

Photographed on December 15, 2025. This is “Kogyoku Apple Pie with Shinrin no Bokujo Farm Soft Serve” from CAFE ANDON. It also contains my favorite cinnamon. 😊

Photographed on December 25, Heisei 25. This is CAFE ANDON’s Andon Chicken Curry.

Illuminations at Chitose Hanahiroba Illuminations are on display at Chitose Hanahiroba in Chitosemachi, Bungoono City, Oita Prefecture. Various illuminations, including gourd lanterns, have been installed. This year the display has expanded to 150,000 lights. The illuminations created by local residents make Chitosemachi sparkle at night. The Chitose Hanahiroba illuminations run until February 1, 2026, so if you haven't seen them yet, why not take a look? Date and Time: Sunday, November 30, 2025 – Sunday, February 1, 2026 Lighting hours: 5:30 PM–9:00 PM *Lighting start times may vary depending on sunset. Location: Chitose Hanahiroba (906-1 Shimoyama, Chitosemachi, Bungoono City, Oita Prefecture) Admission: Free Parking: Available (a 100-yen cooperation fee is requested) Admission is free to enjoy, but a parking cooperation fee is requested to help with upkeep and management. ■■ Access from Fukuoka Prefecture, Kumamoto Prefecture and beyond to central Bungoono City ■■ About a 3-hour drive from JR Hakata Station, Fukuoka Prefecture About a 2-hour drive from JR Kumamoto Station, Kumamoto Prefecture About a 1 hour 20 minute drive from beppu station, Oita Prefecture About a 1 hour 20 minute drive from Yufuin Station, Oita Prefecture ■■■■■■■■■■■■ Introducing sightseeing and recommended spots in Kyushu, Bungoono City, Oita Prefecture ■■■■■■■■■■■■

#019 Long time no post! This time, I will introduce two municipalities connected to Tsunocho. I will touch on how those relationships came about, each town’s characteristics, recommended spots, and local foods. [Sister City – Itoman City, Okinawa Prefecture] Itoman City sits at the southern tip of Okinawa Main Island. Its population is about 60,000. The city tree is the banyan (gajumaru), and the city flowers are periwinkle (nichi-nichi-so) and bougainvillea. Tsunocho’s bond with Itoman City deepened during wartime (after 1944), when 82 parents and children from Itoman Town (now Itoman City) were evacuated as a group to Tsunocho. Forty years later, people who had been elementary school students at the time visited Tsunocho, which sparked further exchanges, and on December 1, 1993, Itoman City and Tsunocho concluded a sister-city agreement. Exchanges between various organizations continue to this day. [Specialties of Itoman City] ⦿ Seiika (common name: Sodeika) This squid is widely caught around Okinawa Prefecture and ranks among the largest edible squids, reaching about one meter in length and around 20 kilograms in weight. Its texture is pleasantly chewy, and it is used for sashimi as well as fried dishes. ⦿ ITOMAN / S craft beer This happoshu (low-malt beer) features label art meant to match fish dishes and luxuriously uses fruits produced in Itoman. The lineup includes Taman, a salt-lemon beer with fruity flavor and a sharp finish; Akamachi, a tropical beer with rich aroma and bitterness; and Irabucha, a spice beer that balances spiciness with citrus freshness. [Places to Visit in Itoman City] ⦿ Himeyuri Peace Museum Opened on June 23, 1989, the museum preserves the horrors of war and the importance of peace for future generations. Exhibits include belongings of the Himeyuri students, photographs, survivor testimony videos, and dioramas recreating part of the Nanjo army hospital cave and the interior of the Ihara Third Surgical Cave. Many visitors still come to offer prayers for peace. Postal code 901-0344 671-1 Ihara, Itoman City, Okinawa Prefecture ⦿ Roadside Station Itoman The seventh roadside station in Okinawa Prefecture and one of the largest in the prefecture. The site houses the Itoman City Product Center, a farmers’ market, the Itoman Fishing Cooperative Fish Center, and the Itoman City Tourism Association, bringing together sea and mountain specialties from Itoman. Shoppers from across the prefecture flock here for fresh vegetables and seafood from Itoman. Recommended for food lovers. Postal code 901-0306 4-19-1 Nishizaki, Itoman City, Okinawa Prefecture [Why Itoman Is Great] In February this year I visited Itoman for the first time as part of an exchange program. What struck me was the warmth of the people. Even strangers felt easy to talk to with no barriers. At the Itoman fair, people knew Tsunocho as if it were natural, and sometimes used dialects so strong I couldn’t fully understand them — yet even that felt warm. During the three-day visit we had welcome parties every night. I had worried about that beforehand, but those worries turned out to be unnecessary. The people of Itoman treated us without formality, offered hospitality, and showed a communal spirit and warmth I had not experienced in Miyazaki, making me want to return. [Friendship City – Saromacho, Hokkaido] Saromacho lies almost at the center of the Okhotsk General Subprefecture and faces Lake Saroma to the north. Its total population is about 4,600. The town tree is the large-leaved linden (Oobabodaiyu) and the town flower is the Ezo-murasaki azalea. Tsunocho and Saromacho began exchanges in 1993 through ties created by Toyo Tire test courses located to the south and north, and various organizations, including chambers of commerce, have deepened friendship through events and booths. In June 2014 they formally concluded an economic exchange partnership, and today each town’s roadside stations sell the other’s specialties. Especially popular is Saromacho’s young scallops, sold at Roadside Station Tsuno — they sell out almost immediately after restocking. [Specialties of Saromacho] ⦿ Scallops from Lake Saroma Scallops harvested in Saromacho, which has Hokkaido’s largest Lake Saroma, have firm flesh, a pleasant texture, and sweetness. As the birthplace of scallop aquaculture in Hokkaido, Lake Saroma scallops grow large and are shipped for raw consumption as shell-on scallops or raw adductor muscle. Processing facilities also make smoked oil–marinated scallops and dried adductor products, which are exported worldwide. These large, delicious scallops even converted me from someone who couldn’t eat scallops to someone who can! ⦿ Pumpkins Pumpkins are rich in vitamins, highly nutritious, and popular as a low-allergen food. At the JA Saroma pumpkin processing plant, pumpkins collected from growers are stored and sorted into fresh produce, winter-solstice pumpkins, and decorative pumpkins for Halloween. They also produce powdered, flaked, and frozen pumpkin paste as processed products. Decorative pumpkins are several times larger than ordinary pumpkins and turn orange through ripening rather than staying green. Their products contain no additives and are used even for baby weaning foods, making them popular as safe, versatile items. [Places to Visit in Saromacho] ⦿ Lake Saroma Observatory Horoiwa Mountain, at 376 meters, sits nearly at the center of Lake Saroma’s coastline. Because no tall mountains surround it, the view from here is outstanding. The Lake Saroma Observatory near the summit is the only place from which you can see the entire lake. You can see the sandbar separating the lake and the sea, the Sea of Okhotsk in the distance, and even the Shiretoko Mountains on the horizon. Enjoy this vast panorama that you can see only here. Postal code 093-0421 Naniwa, Saromacho, Tokoro District, Hokkaido ⦿ Roadside Station Saroma Lake and Bussankan Minori Along Japan National Route 238 facing Lake Saroma, you’ll find the roadside station and product center. The building is designed to evoke the town’s core dairy industry with imagery of a cowshed and a silo. The facility offers rest spaces for tourists and drivers and serves as a gateway for visitors to Lake Saroma. The product center sells local specialties and processed goods such as scallops and pumpkins from Saromacho, making it a hub for souvenirs from eastern Hokkaido. Shipping nationwide is available. The soft-serve ice cream made from local pumpkins is reportedly the shop’s most popular item. Postal code 093-0421 121-3 Naniwa, Saromacho, Tokoro District, Hokkaido [Why Saroma Is Great] First, Saroma’s great natural environment. I went to Hokkaido for the first time last year. What moved me then was the richness and vastness of Saroma’s nature. When people think of Hokkaido, they usually picture tourist spots like Sapporo or Otaru, but I want to recommend Saroma. Major tourist spots have their charms, of course. As someone who loves nature, I found Saroma extremely comfortable. I only stayed two days, but it felt livable enough to consider moving there. Roads are wide, grasslands are expansive, and everything feels huge. It was impressive. Above all, the food is delicious. The scallops that even I, who once disliked seafood, learned to enjoy are from Saroma, and the miso ramen made with Sapporo miso was superb. I also felt the kindness of the people. Perhaps their atmosphere reminded me of Tsunocho, which resonated with me. *I wanted to write more, but I ran out of characters…

Hello. This is Ryusuido. Winter is slowly deepening at Shosenkyo Gorge. In the clear air, the rock face of Senga Falls sometimes catches the sunlight and glows a golden color. The cliffs reveal expressions you won’t see in other seasons, offering dramatic sights unique to this time of year. December’s birthstones are four color gemstones that evoke a pristine winter sky. [Tanzanite] Named by Tiffany, this beautiful blue-violet gem is prized for its mysterious pleochroism, said to sharpen the mind and consciousness and guide one toward success. [Lapis Lazuli] Considered one of the oldest power stones in the world, it brings luck and success. It was also used as a pigment in paintings and is known as Vermeer blue. [Turquoise] Known for its vivid turquoise blue that recalls sky and sea, it delights with color variations and natural patterns that differ by source. [Zircon] A gem with brilliance rivaling diamond and a beautiful rainbow fire, zircon is also called the “stone of peace,” said to soothe the heart and unlock latent potential. We also offer a wide variety of other natural stones and accessories. Please stop by and enjoy the healing space woven by stones and the sound of the waterfall. The area above the falls has many spots where you can forget everyday life and simply enjoy yourself. Do visit! We sincerely look forward to the day we can meet your lovely smiles.

🌼The 60th Shimoda Onsen Narcissus Festival🌼 ＼2 days until the opening!／ Today (12/18) we carried out a cleanup at Cape Tsumeki🧹 About 60 people helped, and the park is now fully ready to welcome visitors✨ Planters of narcissus have also been placed at Izukyu Shimoda Station🚉🌼 📅 December 20th, 10:00 — Opening event ・Ribbon cutting ・Shimoda Taiko drumming performance🥁 ・Free kinmedai nigiri sushi for the first 100 visitors ・Ikenodan nitsumiso hotpot served to the first 200 visitors Current bloom status: “Starting to bloom”🌱 We will post occasional bloom updates on the blog during the festival📝 👉 More details here https://www.shimoda-city.info/post/20251218... Enjoy the delicate white narcissus in winter Shimoda❄️🌼

[Roadside Stations and Shopping in Shobara, Hiroshima Prefecture — Your Go-To Spots!] Take a spontaneous drive! 🚗 Enjoy local food and shopping at roadside stations Roadside stations brim with local specialties. They gather regional produce and processed goods, and when you spot one during a drive or trip, it’s the kind of welcoming stop you’ll want to pop into—a pleasant place for everyone to relax. Come by and savor Shobara’s food and shopping offerings. Not only roadside stations but also direct-sale markets and product halls Why not drop by for some shopping on your drive ✨ For details, visit the Shobara Tourism Navi website 🔽 https://www.shobara-info.com/spot/4015...

✨At Sakai City Tea Room Shin-an, the contemporary artists’ tea utensils used at Sakai’s spring event for Expo 2025 Osaka, Kansai make an appearance✨ ✨From Saturday, December 20 through Sunday, January 25, 2026, for a limited time, guests who use the tea service at Sakai City Tea Room Shin-an can, if they wish, enjoy matcha served in the contemporary artists’ tea utensils used at Sakai’s spring event for Expo 2025 Osaka, Kansai✨ (You cannot choose the type of tea utensil, so look forward to a surprise ☺) While reminiscing about Expo 2025 Osaka, Kansai, savor authentic matcha served in these special tea utensils ☺ Tea service is available from 10:00 AM to 4:00 PM✨ One serving 500 yen (with dry confectionery) ☺ 🔍For details, search for “Daisen Park Area: Rediscover the Attractions of the Expo” https://www.city.sakai.lg.jp/kanko/kanko/kohosakaievent/sinan.html...

📣 A program to rediscover the charms of the Expo will be held in the Daisen Park area!✨ At Daisen Park Japanese Garden, we will exhibit works that were displayed or sold at pavilions from 18 countries, including Japan, at the Osaka-Kansai Expo! In addition, contemporary artists’ tea utensils will be used at Sakai City Tea House Shin-an to serve tea in a standing-seated (ryurei) style! 📅 Event period: Saturday, December 20 – Sunday, January 25 🔍 For details, search “Rediscover the Charms of the Expo in the Daisen Park Area”! https://www.city.sakai.lg.jp/.../kohosakaievent/sinan.html... https://www.city.sakai.lg.jp/kanko/kanko/kohosakaievent/sinan.html...

Taken from Osaka Castle Park. I snapped the shutter as a crow flew through vivid ginkgo leaves, its black silhouette contrasting beautifully.

Photographed on December 13, 2025. This is the hanachōzu (flower basin) at Kawagoe Hachimangu Shrine.

Photographed on December 15, 2025. After the monthly ceremony at Kawagoe Hikawa Shrine, I relaxed at Starbucks Kanetsuki‑dōri Store. I had a gingerbread latte and an Earl Grey scone.

Yesterday, Tuesday, December 16, the standard tree of the “Atami cherry blossoms” on the Itokawa Promenade was confirmed to be in bloom! These “Atami cherry blossoms” are a type of kanzakura (winter cherry) originally from India that normally bloom from early January through February. Around 1871, an Italian brought them to Atami along with lemon and date palm, and they were named “Atami cherry” during the Flower Everywhere campaign held in 1965. On April 10, 1977 (the 40th anniversary of the city’s founding), they were designated as the official tree of Atami City. Because the same branch develops two tiers of buds—some that bloom early and others that bloom later—the flowers can usually be enjoyed for more than a month each year. Starting the New Year, the Plum Festival and Cherry Blossom Festival will open together on Saturday, January 10! During the Cherry Blossom Festival, activities such as light-ups, servings of cherry blossom tea and tea, street performances, kenbu (sword dance), and band performances are planned, so please come and enjoy the blossoms. The 16th Atami Sakura Itokawa Cherry Blossom Festival: January 10, 2026 (Saturday) to February 8, 2026 (Sunday) *Regarding bloom conditions, the city hall’s survey data will be posted on the page below as it becomes available, so please refer to it.* https://www.ataminews.gr.jp/event/208...

Photographed on December 15, 2025. This is the koi-temizu (romantic hand-washing basin) at Kawagoe Kumano Shrine.❄️

"Roadside Station Engaru Mori no Okhotsk" is celebrating its 6th anniversary thanks to everyone's support! To show our gratitude, we will hold a Special Anniversary Fair on the dates below. Event dates: Saturday, December 20 and Sunday, December 21 (two days) At the fair, customers who spend 2,000 yen or more can enter a one-time lottery, and select items in the shop, food court, and experiences will be offered at special prices! Please come visit "Roadside Station Engaru Mori no Okhotsk" this weekend♪ Roadside Station Engaru Mori no Okhotsk 150-1 Nogami, Engaru Town, Mombetsu District, Hokkaido 099-0344 Phone: 0158-42-4536 https://engaru-mori-no-okhotsk.jp//

Meigetsuin Temple, famous for its hydrangeas This temple in the historic city of Kamakura also offers spectacular autumn foliage. Especially from the Satori Window, the view of the autumn leaves captures a timeless sense of old Japan.

From Wednesday, December 17, receive an original postcard featuring a hot-air balloon and Shin-an at the Sakai City Tea Room, Shin-an. Starting Wednesday, December 17, when you enjoy a tea service at the Sakai City Tea Room, Shin-an, show the Osaka Sakai Balloon reservation QR code or a hot-air balloon ticket receipt and everyone will receive an original “Balloon and Shin-an” postcard. When you visit the Osaka Sakai Balloon hot-air balloon experience, take a relaxing break with a warm bowl of matcha at the Sakai City Tea Room, Shin-an, and pick up a charming postcard. Tea service is available from 10:00 AM to 4:00 PM. Enjoy an authentic bowl of matcha for 500 yen per serving (with dry confectionery).

Christmas is finally just a week away 🎄 In Amakusa City, light-ups are taking place across the area under the name Amakusa Romantic Fantasy 2025, and here is information about the illuminations you can see in Reihoku ✨ This time we introduce Hama-yū Rehabilitation Center. The entire entrance to the facility is lit up as a Christmas illumination 💡 (remarkably, the staff made it by hand 👀) When you visit, be sure to take a look ☺️ Here is the place we introduced👇 Hama-yū Rehabilitation Center (1215 Shiki, Reihoku, Amakusa District, Kumamoto Prefecture 863-2503)

Korankei’s autumn leaves, said to be the best in the Tokai region. The view from the sanmon gate of Kojakuji Temple. I love this view and often linger, but when the light comes in it fills with many people. I waited until the crowd thinned to take these photos.

Photographed on December 15, 2025. This is the ai-tai omikuji at Kawagoe Hikawa Shrine.