Even after Lake Akanko begins to freeze, the ice remains very thin! It can be hard to see, but hot springs bubble up from the lakebed in places, making the ice dangerously thin. When people work on the ice, they do so only after taking safety precautions. Even with warning signs and ropes to keep people out, local residents sometimes report those who try to venture onto the ice. Going onto the ice at this time of year is a life-threatening risk. Do not go onto the ice under any circumstances.

Witnessing the first supermoon of 2026, I was unexpectedly lucky to see a plane crossing the radiant moon. it was a surreal moment that reminded me of how tiny our existence is in this vast galaxy, yet also how far we've come and how much further we'll go. happy new year! Location: Wakoshi, Saitama

New Year Greetings and Information on the Operating Status of Tourist and Bathing Facilities Happy New Year. I pray that 2026 will be a wonderful year for everyone. We will continue working to ensure that everyone spending time in Teshikaga this year can enjoy memorable moments, and we appreciate your continued support. (New Year’s Day, 2026) Information about the operating status of tourist attractions and bathing facilities during the New Year period is available on Teshikaga Navi. Please note that hours and opening days may differ from the usual schedule. Also, some bathing facilities may be closed temporarily, so we recommend contacting each facility before you go.

Snow Trees Rime ice covering the trees at Gozaisho Ropeway Summit. One of the few places in Mie Prefecture where you can see rime ice on trees. Gozaisho Ropeway, Komonocho, Mie Prefecture

Happy New Year! This year I again photographed the first sunrise from the waterfront park. There was no wind and it was not as cold as in past years, but a warm layer of clouds on the horizon kept the sky dull and dim even after the scheduled sunrise time of 6:51. Around 7:05 the edges of the clouds began to glow, and just after 7:20 the sun finally appeared! As every year, many residents and tourists gathered early at the waterfront park to watch the first sunrise of Reiwa 8. May Reiwa 8 bring you a year full of happiness. We appreciate your continued support of Atami Onsen this year as well.

A shot at Misen Main Hall on the summit of MtMisen in Hiroshima Prefecture. I planned to walk to the top, but I ended up taking the ropeway. Even so, I’m smiling. Next time I’ll come by proper hike. This jizo statue is called "Gomen-ne Jizo" or "Negai Jizo." It’s a presence that accepts people’s regrets and wishes.

I thought the autumn leaves were already over in mid-December, but when I went shopping in Chiba on the Boso peninsula, I stopped by a water mill while exploring the sights and found a beautiful display of autumn leaves. There was no parking lot, and the water mill caught my eye. The maple leaves were a vivid red, and the fallen leaves were beautiful too, so I enjoyed the last bit of autumn this year. Yoshii Ooido Water Mill

☆Notice of Closure☆ ⁡ We will be closed from December 31st to January 1st. We will resume normal business hours from January 2nd for the New Year period!

Toyama Prefecture Tateyamamachi Shomyo Falls Snow fell late at night, letting the autumn leaves and snow perform together Standing close to Shomyo Falls, Japan’s tallest waterfall by drop, the roar of the water is overwhelming

Tateyamamachi, Toyama Prefecture Akashiro no Kabe Snow fell late at night, and around Shomyo Falls I saw a duet of autumn leaves and snow I arrived early in the morning, and some forest roads were frozen I photographed Akashiro no Kabe with a fisheye lens

Kamiichimachi, Toyama Prefecture – Mount Sengokujōyama This spot is reachable by car via a forest road Photographed from the forest road up Mount Sengokujōyama The beautiful autumn leaves and the snow-capped Tsurugi-dake made a stunning sight

Kamiichimachi, Toyama Prefecture – Seseragi no Komichi I walked from Seseragi no Komichi to near the check dam Mt. Tsurugi was nearby, but clouds got in the way so I couldn’t see it clearly; I’ll get a better shot next time

Kurikara Fudoji Temple Nishinobo Hououden (Phoenix Hall), Tsubatamachi, Ishikawa Prefecture Photographed the sunset from a hill during the autumn foliage It was a beautiful view

Kurikara Fudoji Nishinobo Hououden, Tsubatamachi, Ishikawa Prefecture I photographed the autumn leaves from a hilltop. Around sunset, a blanket of altocumulus clouds spread across the sky, creating a beautiful scene.

[Tokutoku Coupon 2026] Save with coupons at Kawayu Onsen! We’re launching the special Tokutoku Coupon campaign for guests staying in the Kawayu Onsen district! Guests who stay at Kawayu Kanko Hotel, Annex Suikazura, or KKR Kawayu will receive discount coupons worth a total of ¥2,000 usable at participating Kawayu Restaurants and Bars Association members!! Pick up your coupon at your hotel front desk and present it at participating shops marked on the MAP when dining to receive the discount. The campaign runs from January 15, 2026 through the end of March 2026, while supplies last. This is a great deal, so please take advantage of it as one of the pleasures of visiting Kawayu Onsen. [Coupon Distribution Period] Thursday, January 15, 2026 – through the end of March 2026 *Coupons will stop being distributed once supplies run out.

It's the Devil's Banquet! Scary masks, bone plates, and shadowy staging. Yet the star is a little devil holding a spoon with a smile. Tonight only, fear becomes a feast. Photo location: home

Start the New Year with events! Here’s what’s happening in January✨ 〈If you want to look back later, don’t forget to tap the save icon!〉 1. Togakushi Dondoyaki Festival Fireworks launched over the slope will glitter in the clear winter night sky. Sweet sake, red-and-white rice cakes, and good-luck rice cakes will also be served. Date: Saturday, January 17 Schedule: Torch procession departs 19:20 Dondoyaki sacred ritual begins 19:40 Torch procession arrives 19:40 Yagura lighting Togakushi drum performance Grand fireworks on the snow Location: Togakushi Ski Resort Chusha Slope *For details, see the Togakushi Tourism Association website* 2. Go-inmon Chodai (Receiving the Sacred Seal) This ceremony presses the three-seal treasure stamp—said to be a fragment of the Zenkoji Buddha—against worshippers’ heads. Receiving the sacred seal is believed to grant fulfillment of wishes and rebirth in paradise. Period: Wednesday, January 7 to Thursday, January 15 Hours: From around 9:00 until the evening Venue: Zenkoji Temple *For details, see the Zenkoji Temple website* 3. Shiroyama Zoo New Year Event @johyamazoo From New Year’s Day you can meet the 2026 zodiac horse and many other animals! Enjoy the popular New Year “Morumoru Line” and the sale of 20 limited lucky bags. Dates: Thursday, January 1 to Sunday, January 4, 2026 Time: 9:00–16:30 Venue: Shiroyama Zoo *For details, see the official website* 4. Chausuyama Zoo New Year Event @chausuyamazoo Celebrate the New Year with a variety of animals! Enjoy feeding experiences, osechi (New Year’s food) giveaways, animal interactions, photo opportunities, lucky bag sales, and more. Dates: Thursday, January 1 to Saturday, January 3, 2026 Time: 10:00–16:00 (last entry 15:30) Venue: Chausuyama Zoo *For details, see the official website* 5. Zenkoji Omotesando Illumination Zenkoji Omotesando and the area in front of Nagano Station will be magically lit by illuminations✨ Period: Saturday, November 15 to Monday, February 23, 2026 Hours: 17:00–22:00 Location: Zenkoji Omotesando (Nagano Station Intersection to Zenkoji Intersection) #Nagano City events #Nagano events #Event information #Nagano City #Nagano Prefecture #Nagano tourism #Nagano travel #nagano #naganocity

＊＊＊＊🎄 Akanko on December 23 A thin film of ice had just begun to form The wonderful winter season at Akanko is about to fully kick in We look forward to welcoming you But we have a request The ice is still very, very thin Do not step onto it under any circumstances "Watch for falling through ⚠️" Please stay safe and enjoy Akanko to the fullest♪

[Outdoor and Active Picks in Shobara City, Hiroshima Prefecture] Fun for everyone! 😍 Enjoy Shobara’s vast nature with these activities Blessed with expansive wilderness, Shobara is a summer retreat and home to Ogidani Auto Campsite, one of Hiroshima Prefecture’s largest campgrounds where you can even try rare snow camping in Western Japan during winter. Beyond camping, thrill-seekers can enjoy rafting, canoe and kayak experiences, and river walking. In winter, you can fully enjoy outdoor sports like skiing. For more details, visit the Shobara Tourist Navi website🔽 https://www.shobara-info.com/spot/4018...

The harmony of autumn leaves and shikizakura (four-season cherry blossoms) is beautiful. Aerial drone footage of Kawami Shikizakura-no-Sato was taken. Obara Village, Toyota City, Aichi Prefecture *Filmed in compliance with aviation law.

Seven must-try ramen shops in Shobara City, at the northern tip of Hiroshima Prefecture 🍜✨ [Shobara Sightseeing Navi website: "Editorial Report" is up!] Check the article here 🔽 https://www.shobara-info.com/report/5445... In Shobara City, you can enjoy a wide range of ramen, from classic light broths to more unusual bowls. With so many attractive shops to choose from, a steaming bowl of ramen will be just what you want as the cold season sets in!! This time, we introduce ramen you can eat around Shobara City. We’ve summarized each shop’s appeal and characteristics. Be sure to find your favorite bowl 🍜✨

[Hot Springs and Day-Use Baths in Shobara, Hiroshima Prefecture — Your Go-To Spots!] Relax your body and mind 🍃 Hot springs in Shobara♨ These hot springs ease fatigue and offer soothing relief. With open-air baths framed by nature’s year-round scenery, both body and mind unwind. The freely flowing water from mineral-rich pools adds a touch of luxury. Whether on a trip or taking a daily break, be sure to enjoy Shobara’s hot springs. For details, visit the Shobara Tourism Navi website 🔽 https://www.shobara-info.com/spot/4017...

Advance reservation required. “Teshikaga Eco Passport” will run again in winter 2026🚌💨 The Mashu–Kussharo sightseeing loop bus, Teshikaga Eco Passport, visits scenic spots around Teshikaga and offers 2-day and 3-day passes, so please make a reservation in advance and make use of it. It’s recommended for those who feel unsure about driving and for anyone who wants an easy way to enjoy sightseeing in Teshikaga❣️ For details, see Teshikaga Navi✨ https://www.masyuko.or.jp/news/2025winterecopassport/...

I had a female model hold a painting I made. This becomes a complete work of art 🎨 I used to paint until I made photography my profession 🖼

I sometimes use body paint when photographing male nudes. Is this a fish painted using makeup only? (laugh) I work as a female photographer taking male nude photographs, and I take pride in it!

[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.