Monthly Archives: June 2013

Daidoge Festival in To-gatta

A few weeks ago, I traveled to Zao Machi in Miyagi Prefecture with the local Tunnaha Daiko group while they performed at the Daidoge festival on June first and second in the To-gatta area.  The festival was a street fair with the entire street near the local onsen being shut down.  Jugglers, musicians, magicians, acrobats, comedians, and more descended on the street for two full days of performances. The artists performed at “stages” during scheduled times, competing amongst each other

Okinawa OTEC Power Initialization Ceremony

Update: You can now find out more information on OTEC on Kume Island at the official site OTECOkinawa.com June 16th marked the beginning of power generation at Kume Island‘s Ocean Thermal Energy Conversion Power Plant with a ceremony and visiting dignitaries from around Japan and the world.  The newly completed OTEC power plant will be able to generate up to 50 kilowatts of electricity from a thermal expansion turbine.  The turbine is propelled by temperature variations provided by warm surface

Zao Machi, Miyagi

One of the great things about Japan is the diversity in local culture. Japan’s long and isolated history due to geography and limited transportation technologies has led to one of the most unique and recognizable non-western cultures in the world. Those same historical forces also led to the many differences in language, beliefs, and culture throughout parts of Japan. While modernization has eliminated many of the gaps, there are still plenty of differences to experience and enjoy. This past week

Kumejima Kuruma Prawns

It’s no secret that Japanese food is popular outside of Japan.  Not only is the food in-country highly rated, but there are Japanese restaurants all over the world.  A lot of people wonder, why is Japanese food so good?  It’s a complex answer.  Many will tell you it’s umami, others the care and thought put into food, and yet more that it’s the simplicity of the dishes that highlights natural flavors. I’m not a food expert, but I think it’s a bit