Boil the kettle, fill the pot, and raise a celebratory cup. Sri Lanka's renowned tea industry has just dodged a potentially devastating COVID-19 shutdown by swapping 19th-century tradition with 21st-century digital innovation.
Service-members often have difficulty overcoming language barriers, but that didn't stop these Sailors and their families from experiencing Japanese culture firsthand with a traditional Kimono fitting and tea ceremony.
From the dense forests of Nara, where deer roam free, to fascinating artisan villages that line up the spectacular northern coastline of Tango Peninsula, there is plenty to explore and enjoy in Kyoto Prefecture once you venture beyond the former Imperial capital. Uji is of such gem sites.
Green tea was very popular amongst Okinawans during the Ryukyu Kingdom (1429 – 1879). During this time, tea imported from China was only served to upper class people and “kuma cha,” as green tea was called, was widely consumed amongst the general masses.
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.
Fallen cherry blossoms and greening mountains may be telltale signs that summer is nigh for most. For many in Japan, however, the real harbinger of summertime is the sight of the first freshly caught bonito fish at the market.
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.