Golden week holidays in Japan, usually called the time from April 29 to may 5 – a peculiar sort of spring break in the country where the vacation is short, and fading business life in this period gives citizens an opportunity to travel around the country, or abroad.
Since 2001, by the decision of Rango, a leading trade Union associations of the country, the celebration of may day as the International day of solidarity of workers (which is not a state, but is widely celebrated and is a paid day of rest) is postponed to 28 April with the aim to organize mass events for the occasion without sacrificing family and friend trips.
And two years ago, in 2007, greenery Day (Midori no hi) is also moved, from April 29 to may 4, because it coincided with the date of birth of the Emperor Showa (1901-1989), who was known for great love of nature and established this feast when he ascended the throne on 25 December 1926. Title eternal Seva was given to the monarch after the death, during his lifetime his name was Hirohito. It was highly revered by the people of the ruler, and now may 29 – Showa day, a national holiday of Japan.
After the Second world war, under the Constitution, becoming a symbol of state Continue reading
Noodles known and unknown
Not only tea
JAPANESE PRODUCTS IN JAPAN
AND THE JAPANESE BEER
A few introductory words about Japanese cooking
The art of cooking is one of the oldest forms of art, an integral part of the cultural heritage of mankind. It appeared, obviously, when someone managed to make fire and roast a piece of meat. You could say that cooking was born around the campfire of prehistoric man. But thousands of years passed before the cooking really became an art.
The art of cooking is to cook healthy and tasty food. Healthy food should contain all necessary to sustain life, but it must be delicious, to give pleasure, to enjoy the process of eating.
Each nation has developed its own national cuisine. It differs from other not only by specific food, but also the ability to give the borrowed your unique taste. While cooking, perhaps the most moving part of national culture. But the interpenetration, mutual does not destroy national identity.
Japanese culinary tradition is very different not only from European but also from neighboring Asian, for example Chinese. First of all, she shows the utmost respect for the pristine appearance of products that are definitely high – quality. Demanding that the Japanese attitude to food is in line with national traditions Continue reading