検索キーワード： 著者 "講談社" すべてのカテゴリー

A traditional way to celebrate children's growth and pray for their good health is shichi-go-san, which typically occurs on November 15th.

The Yoshida Fire Festival, held in Yamanashi Prefecture's Fujiyoshida City on August 26th and 27th every year, is an autumn festival that marks the end of the Mt. Fuji climbing season.

The festival that brightens up autumn in Takayama City in Gifu Prefecture is the Takayama Festival, which happens every 9th and 10th of October.

The Nebuta Matsuri in Aomori Prefecture is one of the summer festivals that represents Japan's Tohoku region.

Tori-no-Ichi (day of the rooster), held at Otori shrines across Japan every November, is a festival where people wish for good fortune and thriving business for the coming year.

Compared to cherry blossom viewing in spring, observing autumn leaves is referred to as momijigari "hunting for autumn leaves".

November 23rd is a public holiday in Japan called "Labor Thanksgiving Day".

Odaiba is a recreational area of Tokyo where there are many shopping malls and entertainment facilities.

In the summer of 2020, both the Olympic and Paralympic Games will be held in Tokyo.

In Japan Halloween has no religious overtones.

Kappabashi Dogugai is a wholesale district located between Asakusa and Ueno that mainly sells cooking utensils.

There is an event in Ota Ward, Tokyo, called "Shicchy's Charity Fair," which occurs twice a year in June and November, each spanning three days.

The costume play (cosplay) boom in Japan began in the latter half of the 1990s.

Tokyo is particularly abundant in illumination spots and it seems that in 2016 in Minato Ward,

Animate's Ikebukuro headquarters has nine floors.

Natto is a traditional Japanese food made from fermented soybeans.

Made from soybeans, tofu is a type of healthy food that has been eaten as shojin ryori (Buddhist vegetarian cuisine) for a great many years. Even now it is a very common food in Japan.

In addition to sashimi and sushi, there are various ways of eating and preparing fish, such as grilling, boiling, salting, fermenting, drying, smoking, and pulping into a paste.

In Japan, it is customary to eat eel to prevent summer exhaustion due to its high nutritional value.

It is said that donburimono—rice served in a dish with its side dish placed on top—was created in the Edo period and originated with unadon, rice topped with eel.