Shoseian is located at the north part of *Kyoto city.

It is a manor area with the historic UNESCO World Heritage Kamigamo shrine.

This building was used pure Japanese architectural style (*Sukiya) and has two large tatami room, a tatami tea room, a bed room, a large living room and a bath room with the Big Jacuzzi.

You can see the romantic Japanese garden from the Jacuzzi.

*Kyoto:
It was used to be the capital city in Japan from 798 to 1867.
Nowadays Kyoto is very well known for its traditional atmosphere and old architecture.

*Sukiya:
It is one of the Japanese traditional architectural styles of building.
It has a style of a tea-ceremony arbour.

                                      *Picture is for illustrative purpose only

Cooking time: 7hours

Ingredients (Serving for 2-3)

200g     Pork
5g        Ginger
10g      Garlic
1piece  Spring Onion
100cc   Sake (Awamori)
100cc   Soysauce
100cc   Brown Sugar
500g     Okinawa soba (Noodle)
a pinch of fish stock (Dashi)
apinch of Okinawa soba stock
a pinch of red pickled ginger

1. Cut Pork into small pieces
2. Put the pork, ginfer, garlic and spring onion in a sauce pan and cover them with water
3. Heat 2 until it get boiled and turn down the heat to low and continuously boil it for 15mins
4. Remove harshness from the pan
5. Take off some porks and drain them in the cold water
6. Leave the soup in the sauce pan
7. Pour porks, juice from ealier, brown suger, soysauce and sake in a slow cooker
8. Cook 7 for 4-6hours in a law heat　
9. Make soup in a sauce pan. Pour Dashi and okinawa soba soba stock and boil it
10. Put noodles in the boild water for 10seconds and place it in a bowl
11. Add porks and pour soup.
12. Sprinkle some pickled ginger and spring onions as a garnish
13. Ready to eat

                                                                                                                            Picture is for illustlative purpose only

Cooking time: 40mins

Ingredients (Serving for 4-6)

450g  Rice
150g  Sliced Pork
 50g  Carrots
1tsp  Fish stock powder
1tsp  Salt
2tbs  Soysauce
1tbs  Sake
1tsp  Vegetable Oil
Handful amout of Wormwood

1. Wash rice until the water become clear and drain it
2. Wash Wormwoods and cut into small pieces
3. Cut pork into small dices
4. Cut carrots into small dices
5. Mix everything and add 500cc of water
6. Cook them in the rice cooker (same way to cook normal rice)
7. Ready to eat

Picture is for illustlative purpose only

Cooking time: 45mins

Ingredients (Serving for 2)

100g  Cabbage
200g  Cooked Rice
1pack Chinese Noodles
50g   Sliced Pork
45g   Okonomiyaki Sauce
75g   Worcester Sauce
10g   Pickled Ginger
Handful amount of Bonito Flakes
Handful amount of Dried Seaweed

1. Mix 45g of Okonomiyaki and Worcester sauce in advance
2. Heat a hot plate to 220℃
3. Cut pork, Chinese noodles and cabbage into 2cm small pieces
4. Mix rice and 30g of Worcester sauce well
5. Fry pork until its colour start to change, add noodles and then cabbage
6. Add prepared sauce in 5 and fry
7. Add 4 and fry and turn off the heat
8. Sprinkle some bonito flakes and dried seaweed on top
9. Place some pickled ginger as a garnish

C.Motoko Alexander

Cooking time: 45mins

Ingredients (Serving for 1)
150g Bracken Flour (Warabi ko)
650cc Water
20g Soybean Powder (Kinako)
20g Sugar
A pinch of salt

1. Put bracken flour and water in a pot and mix well
2. Put 2 in a medium heat and keep  mixing until its get sticky
3. Turn down to low heat and mix them again until its colour become clear
4. Put it in a container and cover with plastic wrap
5. Put the container in the cold water to cool it down and coagulates
6. Take it out from container, cut it into preferable size
7. Mix all Kinako Soybean powder, sugar and salt and sprinkle over 6

Tokyo is known for one of the urban city in the world. However there are many retro things which are  still remains. Jinrikisha is one of them.
We would like to recommend you to get on Jinrikisha in this modern city of Tokyo.

Jinrikisha was public transportation during Meiji to earily period of Showa.
However nowadays, Jinrikisha is only used for guiding around the specific area
such as Asakusa and other retro town. In Asakusa, one of the Jinrikisha companies, 'JIDAIYA' has been guiding to many tourist for approximately 15years. Rikishaw man guides around Asakusa from 10mins. They start from Kaminarimon to Sumida river side where you can see the unfinished Sky Tree Tower and very unique building of Asahi beer company.
From the couple, friends to family, everyone can enjoy Jinrikisha.

 Jidaiya is not not only provide Jinrikisha experience but also provide a service 'Henshin Asnobi'of which you can try out varieties of outfits such as Samurai and etc...There are retro backgroud studio so that when you take a picture you would feel like feel as if you had been transported through time to Edo.
Except the hot summer season, you can walk around Asakusa with your favourite outfits.
It would become an unforgettable momory for sure.

<NOTE>
JIDAIYA has invented shoes Its design is based on a Japanese traditional socks 'TABI'. 
This very Japanese shoes is only available at JIDAIYA, so check it out. The price is very
resonable.

ASAKUSA JIDAIYA
03-3843-0890
URL: http://www.jidaiya.biz (Japanese only)

Method

1. Put all ingredients in a bowl and add some water little by little and whisk until it gets smooth

2. Strain.

3. Replace all the ingredients into the heat-resistance bowl

4. Leave 1cm on each side of the boal and cover with cling film 

5. Put the bowl in the microwave for 7mins30seconds with 500W

6. Leave until it gets cooler

7. Cut it into any shapes

2 bags of Hiyashi Chuka Noodles
2 eggs
1/3 cucumber
1/2 tomato
1/2 bag of bean sprouts
2 slices of Ham

（A）
- Vinegar Soy Sauce -
50cc Soy Sauce
60cc Vinegar
70cc Water
20g Sugar
A pinch of salt
A pinch of Ajinomoto (MSG seasoning)
1 teaspoon Sesame Oil

Method

1.  Boil water in a pot, and boil noodles for 2-3 minutes. When the noodles boiled, rinse with cold water, drain in a sieve. Transfer noodles in to bowl and add sesame oil and salad oil. Mix well.

2. Cut vegetables and ham in stripes. Boil bean sprouts. Make Kinshi Tamago (shredded egg crepes) and cut in thin stripes.

How to make Kinshi-Tamago : Place the eggs in a small bowl with a pinch of salt and whisk strongly. Place a pan on medium heat. When the pan is hot, pour a small quantity of egg and tilt the pan around to spread the egg evenly. Wait for one minute and when the egg surface became dry, turn the crepe over to cook the other side. Repeat this step few times to make 4-5 paper thin crepes.

3.  Prepare special sauce : Place all the (A) ingredients in a pot and turn heat to medium and bring to a boil. Remove from heat as soon as sugar dissolved properly.

Transfer noodles into plates, put vegetables, egg and ham on top and pour special sauce. Hiyashi Chuka is ready for serving.

    EVs manufactured so far failed to become low-end cars because they were so inferior to gasoline cars in efficiency and pricey that they did not catch much attention. It was totally inconceivable to develop electric butteries to enable EVs to match gasoline cars traveling 500 kilometers on a tank of gas. However, technological advances have made it feasible. The catalyst was the lithium-eon battery. Its power is twice as strong as the lead battery. It still cannot be equated to gas engine, but has reached a practical level with run of 150 kilometers on full charge, and with no emission of carbon dioxide.

    Mitsubishi Motors Corp. got a head start with "i-MiEV" in this new challenge. It is an EV model developed based on Mitsubish's "i"-type minivehicle. The company started to sell this new product for corporate use last year and is selling it for personal use as well since spring this year. Its body design goes well with the EV concept with battery-packs put in place beneath the floor, making the inner room as spacious as that of a normal car. When you drive the car, you feel such mighty driving force of motor that you will almost forget that you are in the minivehicle. It can go as far as 120 kilometers with one full charge, and the smooth drivability is quite comfortable. With no noise of engine, you would inexplicably be filled with a sense of being in a high-quality car.

     Another EV that is to be put to market this year is Nissan Motor Co.'s "LEAF." Unlike the four-seater minivehicle i-MiEV, this is a normal-size passenger car for five people. It is an EV that Nissan is going to introduce to the world market, putting the future of the company at stake. Loaded with lithium-eon batteries, the car has a cruising range of 160 kilometers on full charge.

    EV is considered as means of urban transport and its advantage is in extremely low cost of charge (nearly one tenth of gas) by using household late-night electricity. It takes seven hours at 200V household power source for full charge, but if you drive i-MiEV to a downtown quick-charge station and ask the staff for charge, they can electrify 80 percent of the batteries' capacity in 30 minutes. It takes many more minutes than to fill a gasoline car, but you will soon get used to it.

    As for the car price, i-MiEV and LEAF cost nearly three million yen each with an aid of the government's grant money. They are still costly compared with gasoline cars in the same categories, but are expected to become less expensive when they come into wide use. It is a matter of time.

    What pleases EV users is that power-supply infrastructure is being built up at high speed. In the metropolitan areas like Tokyo and Yokohama, the quick chargers have been installed at nearly 100 locations such as rest areas of expressway, gas stations, and car dealership. At most of these places, drivers can charge the batteries for free for the time being. The equipment will be installed at convenience stores and supermarkets in an accelerated pace from now. Even if the mileage per charge is relatively short, the range of activities can be broadened as much as that of a gasoline car once the power-supply facilities become available near at hand. EV's cost performance is so much tempting.

120g thinly sliced pork loin
150g daikon radish
50g  carrot
2  potatoes
1/3   burdock root
1/2 cake kon-nyaku (a hard jelly made from the starch of devil's tongue)
5 cups  dashi soup stock
80g red miso (bean paste)
1-2  Japanese leeks finely chopped

Directions:

1. Cut pork into bite size pieces. Cut daikon radish, carrot and potato into about 3mm rectangular pieces.
2. Wash and scrub burdock, and shave. Immediately soak in water, and drain. Blanch kon-nyaku in boiling water.
3. Boil dashi soup stock and place sliced pork meat, skimming occasionally. Place daikon radish, carrot, potatoes, burdock root and kon-nyaku in a soup pot, and boil until vegetables become tender. Soften miso with soup, and mix in the pot and simmer.
4. Turn off heat and serve in soup bowls. Sprinkle chopped Japanese leeks on top, and now ready to serve.

Ingredients (serving for 4) 

■　 500g  boiled bamboo shoot
■  100g  wakame seaweed (soak dried seaweed in water and reconstitute)
■  2 cups dashi broth ; use katuodashi powder (fish base broth) or boil soaked dried kombu (kelp) and katsuobushi (bonito flakes) and simmer for 10-15 minutes, and strain the liquid through a fine mesh strainer.
■  buds of Japanese pepper (kinome or sansho)
（A）
■  2 tablespoons  sake  
■  2 tablespoons  sugar 
■  2 tablespoons  lighter-colored soy sauce 

Directions

1. Cut bamboo shoot into two parts - upper and lower parts. Slice the upper part along fiber in bite pieces and the lower part in pieces about 1cm thick.
2. Soak dried seaweed in water and reconstitute. Wash and cut into 3-4cm pieces.
3. Put dashi broth and bamboo shoots in a sauce pan and bring to a boil. Add ingredients (A) and cover the pan with a paper drop lid *. Reduce the heat to low and simmer for 20-30 minutes. Remove the paper lid and add soaked seaweed and bring to a boil just for a minute and remove from heat.
* Note: Drop lids are traditionally made out of wood. Paper drop lid can be bought in a store or can be created at home by cutting out of parchment paper.
4. Serve bamboo shoots and seaweeds in a dish and place a leaf of Japanese pepper (kinome or sansho) on top. Wakatakeni is ready for serving !