Saigoku Kannon Pilgrimage: Sohonzan Nakayama-dera
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Saigoku Kannon Pilgrimage: Sohonzan Nakayama-dera

大本山 中山寺 The easternmost of the pilgrimage temples located in Hyogo-ken is Nakayama-dera, number 24 on the official route. Nakayama-dera is located in the city of Takarazuka, and boasts a beautiful ume grove around back, in which about a thousand plum trees will be in bloom from late February through early March. Nakayama-dera’s claim to fame…

Kicchiri Kitchen: Sautéed oysters with miso and spring onions (焼き牡蠣のねぎみそ)
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Kicchiri Kitchen: Sautéed oysters with miso and spring onions (焼き牡蠣のねぎみそ)

The oyster season has started again, so what better time to try this easy and delicious dish. Ingredients Serves 3-4 as a main dish with rice and sides 12 oysters (about 300 grams) 1 bunch of spring onions 3 tablespoons red miso paste (akamiso) 1 tablespoon white miso paste (shiromiso) 2 tablespoons mirin 2 tablespoons…

English Sensei Spirit: Hamburger Helper – ready in 15 minutes or less
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English Sensei Spirit: Hamburger Helper – ready in 15 minutes or less

Before the winter break, one of my JTEs approached me with an opportunity to do something really exciting with my 2nd year students (JHS, 13/14 year olds). It’s an opportunity that I honestly never expected. With the constant pressure the teachers always seem to be under to follow the textbooks as closely as they can,…

Miso Green: A Beginner’s Guide to Bokashi Composting
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Miso Green: A Beginner’s Guide to Bokashi Composting

Composting can be a drag. As earth-friendly as it sounds, it’s not simple, where throwing your food into a garbage can is. You need to work at it—make a neat garbage pile in your yard, rake it all the time to aerate and prevent stinky and dangerous mold growth, and deal with vermin who see…

Special Feature: Ski Hyogo
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Special Feature: Ski Hyogo

Japan’s skiing has been kept a secret from the international market for years by the locals and Antipodeans in the know, and for good reason. The powder here is renowned for being particularly light and is eloquently named ‘champagne powder’. As soon as I got back from a week of powder in Hakuba over New…