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Sengen Jinja
The Kitaguchi Hongu Fuji Sengen Jinja (北口本宮冨士浅間神社) used to be the starting point for climbing Mount Fuji from the north. The trailhead is still located directly behind the right side of the shrine’s main hall , but today most climbers start their ascent from the Fuji Subaru Line 5th Station halfway up the mountain, effectively…
Light and Shadows
Probably my favourite picture from our visit to Shinrin Koen: beautiful afternoon light playing with fresh green plants on the side of a deserted path.
Takadanobaba Night
Takadanobaba on the Yamanote line: the Atomu stop! Taka
XF 55-200mm
Handheld shots at 1/15s with the Fujifilm XF 55-200mm F3.5-4.8 R LM OIS. I have read lots of good things about this “cheap” zoom and it performs indeed well. The image stabilization is good, really good, even better than the Canon 100-400mm I used to have. With the Fuji I can still get sharp shots…
Little Fishes
Selective focus on some delicious japanese food. Those little white fishes are called shirasu. Shirasu (しらす) refers to the tiny, translucent juvenile fish commonly used in Japanese cuisine. Typically, they are young sardines or anchovies, although other small fish species may also be included. These delicate, silvery fish are a popular and versatile ingredient in…
Art of making Soba
Soba making is the traditional process of creating soba noodles, a popular type of thin noodle made from buckwheat flour, often mixed with a portion of wheat flour to improve elasticity and texture. The art of making soba noodles is revered in Japan, celebrated for its simplicity yet requiring skill and precision. The Process of…