Photographed on December 15, 2025. This is the hanatemizu at Naritasan Kawagoe Betsuin. It is decorated for Christmas. 🎄❄️

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

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 🖼

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//

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 😍⛄

At Hanahasu park, water lilies are blooming beautifully. That said, since the park mainly features lotus blossoms, there are not that many water lilies, but the ones floating on the water look refreshing and charming. To tell water lilies and lotus apart: water lilies bloom close to the surface, while lotus flowers bloom higher above the water compared with water lilies. There are many more subtle differences, so please use this as a reference!

[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.

This photo was taken while walking by Ikebukuro Station on a rainy day in December. When I saw fallen autumn leaves on a puddle-covered concrete surface after the rain, I felt that even in this city you can sense autumn, and at the same time I realized that autumn was already coming to an end, so I took the picture.

"Railways Across the Sea: Miracles of the Tracks Connecting to the World" The railway linking Nagahama, Tsuruga, and Minami-Echizen Town, along with the railway-related culture, has been registered as a Japan Heritage. List of Japan Heritage cultural properties in Minami-Echizen Town ・Yamanaka Tunnel ・Dead End Tunnel ・Yamanaka Signal Station Remains ・Yamanaka Rock Jet ・Oto Station Remains ・Yuoo Tunnel ・Imajo Soba ・Imajo Station Water Tower and Coal Supply Facility ・Imajo-shuku Post Town What is Japan Heritage? Japan Heritage is a designation by the Agency for Cultural Affairs that recognizes stories conveying Japan's culture and traditions through the historical attractions and distinctive features of a region. (Excerpted from the Japan Heritage portable site)

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.

The other day the weather was nice, so I went to the Avenue of white birch trees. The contrast of the blue sky, the snow, and the white birches is beautiful, isn’t it! You can enjoy the beauty of the Avenue of white birch trees in every season, so do visit and see for yourself 😊

[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...

What are you praying for? Hakusan Shrine in the Seto area of Minami-Echizen Town. It’s a place where you can feel a nostalgic atmosphere.

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

Have you ever seen the many white flowers you spot around town? They are soba flowers! A field of soba blooms looks charming, a sea of white and green.

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...

Minami-Echizen Town Hot Spring Information ★Imajo 365 Onsen Yasuragi Hours: 11:00 AM–9:30 PM (last admission 8:30 PM) Closed: Tuesday . ★Hanahasu Onsen Somayama Hours: 10:00 AM–10:00 PM (last admission 9:00 PM) Closed: Tuesday . ★Kono Seaside Onsen Yubae Hours: 11:00 AM–9:00 PM (last admission 8:00 PM) Closed: Wednesday

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

MtAriake, known as Shinano Fuji a trapezoidal mountain you can spot easily from Azumino a scene from a clear, frosty morning♪

When Azumino is under high pressure, the temperature drops, but you can see stunning views of the Northern Alps through the clear air!! You can enjoy such beautiful scenery in Azumino in winter too This is a straight road known as Ohisama Road In the distance, the symbol MtJonen rises majestically!

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.

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.

Autumn colors in Tokyo Metropolitan Mizumoto park. Where the autumn colors looks completely different than the other spots in Tokyo. The sunrise view from the metasequoia forest looks amazing.

Along the coast there are days so warm it feels as if winter has ended. The sea can be so calm that not a single wave stirs. When there are no waves, the deep blue of the Sea of Japan becomes even more striking. I love the contrast between this intense blue and the paler, greenish-blue. Even the Kitamaebune captains' ships look more lively.