illustration in an anime museum pavilion at Fujikyu Highlands.
A painting on the façade of a hot spring in Yamagata’s Gin-zan Gorge.
An aerial view of Mount Fuji dappled with summer clouds.
A summer view of the Fujikyu Highlands area.
Barrels of saké donated to Tokyo’s Meiji Shrine feature the iconic mountain.
sushi
Sushi consists of a lightly vinegared ball of rice seasoned with wasabi horseradish and topped with raw seafood or, occasionally, a vegetable such as onion sprouts (me-negi) or the recently trendy pickle sushi or even some California avocado.
The classic hand-formed shape originated in the Edo era (1603– 1868) and is now called Edo-maezushi (“In-front-of-Edo sushi”) after the sea waters at the edge of the city. Making this sushi requires a great deal of training and skill. It is therefore usually not prepared at home where other variations might be made, such as rolled sushi (maki-zushi) or cones of seaweed wrapped around selected filling ingredients (temaki-zushi) by family members at the table.
Going to a sushi bar is a large part of the pleasure of this food. It is marvelous to watch the skilled sushiya-san wield his knives and shape the sushi, as he (and it usually is a he) banters with his customers. For classic sushi, home delivery is very practical. Almost every family keeps a phone number for their favorite sushi bar handy for such occasions when they feel like eating sushi or when they need to feed visitors.
Kaiten-zushi, literally “ conveyor belt sushi,” has become very popular because it is a fun way to eat and is very reasonably priced. There is even one place where the conveyor belt sushi is made by a robot!
An assortment of seafood sushi served on a bamboo board.
An advertisement for kaiten-zushi or conveyor belt sushi, on what is claimed to be the longest belt (26 meters) in the world, in a Nara sushi bar.
Plates of sushi are placed on the longest sushi bar conveyor belt in the world.
Sushi rolls with assorted fillings.
Hotate; ebi; maguro; ikura, kani, uni.
tattoos
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