Joined: 15 Jun 2004 Posts: 46182 Location: Los Skandolous, California Country:
Posted: Fri Mar 03, 2006 5:45 am Post subject:
G-Pjube wrote:
Lol, we Europeans have something called a mailbox. All goes in there and not on the wet lawn
You should reall use them too.
in america though if you have a house and not an apartment...they usually throw it on the front lawn really early in the morning so if the grass is wet you get a wet newspaper.
Joined: 28 Jun 2005 Posts: 3392 Location: peoples democratic republic of yorkshire Country:
Posted: Sat Mar 04, 2006 8:31 pm Post subject:
i don't bother with newspapers. i leave for work before delivery and i don't want to read them when i get home. it would interfere with internet time! _________________
Joined: 15 Jun 2004 Posts: 46182 Location: Los Skandolous, California Country:
Posted: Mon Mar 06, 2006 1:29 am Post subject:
i've mentioned this before if you're interested in reading an english language magazine published in Japan about Japanese Culture, Arts, and Fashion..it's available by subscription internationally and it's carried by select bookstores worldwide...it's very well written
Joined: 15 Jun 2004 Posts: 46182 Location: Los Skandolous, California Country:
Posted: Mon Mar 06, 2006 2:17 am Post subject:
Enticing Ekiben: Takekago a treat for Kyoto flower viewing
Takekago Bento, 1,000 yen each from Oginoya. Sold at JR Kyoto Station.
When I hear of the earliest blooming of cherry blossoms in Okinawa, I can hardly wait until the cherry blossom season hits the mainland.
Every year I travel from the south to the north of Japan, moving northward together with the cherry blossom "front." I've been enjoying this fun type of spring yearly for more than a decade.
My cherry blossom viewing gear is a ground sheet, a bottle of wine and an ekiben. Ekiben are boxed lunches sold a train stations across Japan. But ekiben are not only perfect for train meals, but for picnics as well.
On my way to cherry blossom viewing in Kyoto, I usually pick up a Takekago Bento, an ekiben sold in a bamboo basket. Takekago Bento, a widely loved and top-selling ekiben since its 1997 release, is one of the ancient capital's most popular bento.
The loosely woven bamboo basket, with a red and white paper suitable for a red-letter day at the bottom, is packed neatly with a colorful combination of rice bale-shaped rice balls, norimaki and homemade Obanzai.
A pair of dishes made with namahu -- a green yomogifu and a chestnut-colored awafu -- are dressed with rich miso paste. Popular obanzai dishes, yakiyuba, koimo and dashimaki tamago are also included. Sawara, selected to represent the spring, and tori no sasami age, are also in the ekiben. Tori no sasami age is chicken breast coated with brown rice and deep-fried until crispy. The perfectly fried aroma goes really well with wine.
The elaborate bamboo basket can be thrown away, but that would be a shame. It could be used as a candy box or a seasonings holder at home. And it even looks nice when used as a flower holder.
Well, back to the cherry blossoms in Kyoto. There are so many cherry blossom viewing spots in Kyoto, including Maruyama Park, Arashiyama, the Old Imperial Palace and Kiyomizu Temple, but my favorite is the night view of cherry blossoms in Gion.
When I stand under the overhanging trees glowing with alluring lights at night, they give me goose bumps, although I am not Ango Sakaguchi, a famous Japanese novelist who made the same assumption. (By Shinobu Kobayashi, Special to the Mainichi)
Takekago Bento label
Glossary of terms
Bento: Lunches sold in boxes.
Ekiben: Bento sold at train stations.
Norimaki: Rice flavored with vinegar and rolled in a sheet of dried seaweed.
Obanzai: (Also known as Miyako no Obanzai) A term used to describe homemade food in Kyoto. Traditional Japanese, Kyoto-style "mom's own cooking" loosely fits the type of dish.
Namahu: Boiled, bread-like pieces of wheat gluten.
Yomogifu: Mugwort flavor
Awafu: Millet flavor
Yakiyuba: Skin that forms a layer on the top of heated soymilk.
Koimo: Small, boiled plant.
Dashimaki tamago: Flavored egg roll.
Sawara: Japanese mackerel
Shinobu Kobayashi
Shinobu Kobayashi is a freelance writer, editor and bento lover. The Chiba Prefecture native spends at least 150 days a year on the road and has written about 4,000 different types of bento. She has also written about some 2,000 hotels or lodgings she has covered. Kobayashi's specialties are drinking, typing and buying too many souvenirs on trips. She enjoys drinking, traveling to casinos around the world and chilling out on tropical islands. She is one of Japan's foremost writers on bento and her books include "Ekiben: Shiru, Taberu, Erabu," "Ekiben Ou," and "Nippon Ekiben Taikai."
Hello everyone !!
I have some questions about going to Japan. Actually, I'm a french student in architecture (2nd year of college) and I'd like to go to japan for stufying during one year. but, unfortunately, my school doesn't have any international program with japan.
so I'd like to ask if any of you know some japanese universities which give courses in the domain of architecture and in english language and which could be open to new program of international exchanges.
I'm currently working about this huge project of going to japan, country where architecture is really important so it would be really great if someone who lives there or who knows some universities could help me.
looking forward for your responses.
please !!!
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i like the shapes and colors.... 
please !!! 
