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.
Weeks after finding out our next assignment would be Camp Zama, Japan, and shortly before our arrival in the Land of the Rising Sun, I happened upon a cookbook co-authored by Naoko Takei Moore and Kyle Connaughton.
Chicken nanban might not seem like a novel concept, but in 1965 when the chefs at Ogura restaurant in Miyazaki first put tartar sauce atop their fried chicken — already slathered in sugared vinegar — it started a culinary revolution.