If you’ve spent time in Japan, you know cities clear out and airports, train stations and tourist traps are all abuzz from late April to early May. It’s a time of year that presents “golden” opportunities to travel Japan – or to stick close to home and bask in an empty city free from the crowds and mayhem.
In Japan, a string of four consecutive national holidays sandwiched between two weekends (Apr. 27 to May 6) is simply called Golden Week. If you are out and about during this travel crazy week, here’s some ways to strike up a conversation.
The three most important holidays in Japan are o-shogatsu (Jan. 1-3), o-bon (Aug. 13-15) and Golden Week (Apr. 29 – May 5). Traditionally, during these weeks, Japanese go back to their hometowns to spend some time with their relatives.
You may have heard and even sampled Okinawa’s signature so-called soul food, taco rice – south-of-the-boarder-seasoned ground beef atop rice with shredded cheese, lettuce and tomato. But, what about its cousin, “omu-taco rice”?
If you want to enjoy authentic Thai food on Okinawa, Siam in Nanjo City is a good choice.
Restaurant owner Yasushi Inoue and his Thai wife Nok have run the restaurant for 20 years with the goal of inspiring locals with their taste of Thailand dishes.
Summer in Japan gets scorching and steamy. Mid-summer Temperatures often reach 95 F or higher depending on the region. Along with beer, watermelon and soomen (cold udon noodle), kakigoori (shaved ice) is a popular cold food that cools us down during summer.
Unlike in South Korea or Bhutan, winter in Okinawa doesn’t take a lot of spicy hot-pot-type dishes to get through. That may be one reason why the subtropical island didn’t offer many spicy foods in the past.