March 2020

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Kyoto Station has been Kyoto’s entrance for more than 140 years. Strictly speaking, however, the current Kyoto Station locates 140m south relative to the initial Kyoto Station.

Kyoto Station was reformed three times, and the past architectures reflect the different eras and the transition in Kyoto’s culture.

The oldest Kyoto Station was a smart, brickwork building that surprised many of Kyoto’s citizens at that time. Kyoto Station turned itself into an all-cypress building that resembled Renaissance architecture. The third generation was then a modern building constructed with reinforced concrete.

At last, the current Kyoto Station is an architecture designed by the widely-known architect, Hiroshi Hara, who has built based on the concept of “a gate to a historical city.” The architecture resembles the continuous cityscape of Kyoto and the grid-shaped roads typical to the city.

Kyoto Station, where locates many souvenir shops, restaurants, and many other entertainment facilities, isn’t just a general train station, however, it is a historical and modern space that is recommendable to visit.

Reference
https://ja.wikipedia.org/wiki/%E4%BA%AC%E9%83%BD%E9%A7%85

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Kanazawa is a city of history and culture. The famous Kanazawa Castle and Kenrokuen are gorgeous and dynamic in the environment, as diverse trees, functional yet beautiful architectures, and variously designed gardens are found within the vast area. There exist many temples and shrines as well, producing an atmosphere similar to that of Kyoto.

Yet what stroke me the most was the quality of the food offered in this city. Seafood was delicious, especially rockfish. Kanazawa Curry was tasty as well, while restaurants that offered nabemono and oden were impressive.

Though many of the restaurants were very busy that lines of people dominated the entrance, it truly worth waiting. We recommend you visit the wonderful city that somewhat resembles Kyoto.
https://en.wikipedia.org/wiki/Kanazawa

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We’ve made yutiyao for breakfast, a dish we had last year when we visited Taipei and which we always hoped to taste again.

It can be made by flattening and cutting a dough rested overnight, place a layer on top of another, flatten them again, and fry it with oil for 2 to 3 minutes.

We’ve used Rikucho Ogasawara’s Fish Pan as to fry a slender yutiyao. We were able to fry it efficiently, using a small amount of oil. We ate the fried yutiyao with shentochan, a soy milk soup familiar in Taiwanese breakfast.

The soup turned into something similar to soboro tofu by adding vinegar and the yutiyao had a soft, impressive texture. Please have a try.

Recipes:
https://bit.ly/2V95axV (Yutiyao)
https://bit.ly/2vOAqro (Shentochan)

Items:
https://www.shokunin.com/en/tsujiwa/tetsuki.html (Tetsuki Yakiami)
https://www.shokunin.com/en/hakusan/hirachawan.html (Hirachawan)
https://www.shokunin.com/en/seiryu/chawan.html (Rice Bowl)
https://www.shokunin.com/en/hasami/blockmug.html (Block Mug Soup)
https://www.shokunin.com/en/okubo/pan.html (Bread Plate)
https://www.shokunin.com/en/rikucho/fishpan.html (Fish Pan)

Video:
https://www.youtube.com/watch?v=iKvFvk5sBo4