The past ten days have been a blur of illness transforming my life into a nonstop subway with just three stops: bed seems to satisfy my body’s restless appetite to escape the mattress or other tasks for the upcoming Homage to İlhan Sami Çomak on Wednesday It’s during these brief escapes from the mandatory stops that I’ve often drifted into intense dreams I’ve meant to write this interview for a while now opening the anthology Words That Walk Through Walls and Caroline Stockford engage in poetic correspondence with İlhan Sami Çomak we have the privilege of speaking with Meg Kaizu whose poem “Juniper” offers a profound tribute to İlhan’s resilience and spirit yet it drew me beyond the labyrinth of mouse holes Regardless of whether I could escape or end up in the cat’s claws which I had remembered as being in the second person but realized was in the first “If I could ever recover / From this swollen heart / This red,” the opening verses came alive in my reading: Meg’s poem invites the reader to embody İlhan himself resonates deeply with what Meg’s poem evokes: an acute awareness of our own confinement and the uncertainty of existence: “I am fading / Pale flowers on the wallpaper in the sun.” “Juniper” honors İlhan not only for his resilience but also for his ability to awaken our physical sensations JS/ Can you tell us a bit about your background and how you first became involved in the campaign to free İlhan Sami Çomak MK /I’m a writer and artist originally from Japan and I learned about the campaign from my friend John Casquarelli in Istanbul JS/ How did you become involved in the anthology Words That Walk Through Walls and how would you describe the book’s significance MK/ John Casquarelli invited me to submit my poem I think the campaign and anthology contributed greatly to awareness-raising and community-building It is important to have a group and circle of collaborators in the arts coming together to inform the general public about various issues of freedom of expression and incarcerated writers including İlham Sami Çomak JS / What does İlham’s release mean to you personally and how do you think it impacts the broader struggle for justice and freedom of expression MK / It was wonderful to hear about Ilham’s release last November Freedom of expression has been a complicated pertinent issue around the world for a very long time I hope the anthology can help raise awareness about crucial pressing issues around freedom of expression and raise awareness about not only Ilham but also other incarcerated writers what message would you want to share with him MK/ I haven’t had personal correspondence with him but I would like to tell him that I am happy and relieved that he’s been released and I look forward to reading more of his beautiful poetry JS/ Why do you think it’s important for poets to engage in campaigns like this one advocating for freedom of expression and justice Mk/ I think it is important for writers and poets to deeply reflect on issues of freedom of expression and justice as we deal with various political and societal issues in our writings Writing and expressing our thoughts freely could come with risks and it is important for writers to encourage one another to face these challenges and write bravely JS / Do you believe poetry should address political issues such as those faced by İlham and others around the world Or do you think these topics belong on the margins of poetic expression MK/ I believe these topics are important to write about creatively and poetically I don’t think they belong on the margins of poetic expression ultimately each poet must decide for themselves what themes and subjects they want to explore and write about I think freedom of expression also means that writers decide what to write for others cannot dictate what writers should or can write JS/ How do you see the role of poetry in creating solidarity across borders MK/ I think the international campaign made it more impactful as we came together to create solidarity across borders Freedom of expression is a significant issue around the globe Writers can show solidarity around the world and writers must come together to support one another as freedom of expression is not an issue confined to specific borders JS/  If you could speak with another imprisoned writer today MK/ Anna Politkovskaya was killed almost 20 years ago but her work was impactful in my youth and I would like to talk to her She has exhibited her artwork internationally and published her poetry reviews and translations in anthologies and journals such as  Words Without Borders and Brooklyn Rails İlhan Sami Çomak (born 1973) is a Kurdish poet from Karlıova in Bingöl Province in Turkey Çomak has released eight books of poetry and become one of Turkey’s longest-serving political prisoners He was released from prison in November 2024 Jhon Sánchez A Colombian born fiction writer arrived in NYC seeking political asylum where he is now a lawyer Tribe Broken Press will publish his collection of short stories Enjoy A Pleasurable Death and Other Stories that Will Kill You Enter your e-mail address to subscribe to our daily news service Support our Peace and Nonviolence journalism with your donation PressenzaAn international news agency dedicated to news about peace and nonviolence with offices in Athens We use cookies to analyse our traffic and to embed third party content Kaizu Ōsaki is part of the Makino district in the city of Takashima has been designated one of the “Eight Best Views of Lake Biwa.” Eight hundred somei yoshino cherry trees planted along a 4-kilometer stretch of Prefectural Route 557 flower in early to mid-April This is a bit later than usual for sakura in the Kansai region making the road a popular attraction for those seeking to enjoy the delicate pink flowers as long as possible Sakura in bloom form a pink line along the shore at Kaizu Ōsaki Pale flowers offer a pleasing contrast to the blue skies and waters of Lake Biwa This scenic route got its start in the late 1920s when a local laborer planted a few sakura trees along the shoreline road at his own expense young men from the village got together and planted more With the opening of the Ōsaki tunnel in 1936 the Makino village authorities planted still more sakura to commemorate the event giving birth to today’s scenic stretch of trees along the lakeshore Local residents have been active in maintaining the trees and the sakura of Kaizu Ōsaki were included in a list of the “Hundred Best Sakura Spots” in the country in 1990 The Kaizu Ōsaki trees are at their best when viewed against the blue waters of Lake Biwa allowing visitors to admire the contrast between the rough shoreline and the delicate flowers from offshore Pretty as a picture: sakura in bloom against rocky outcroppings along the shore at Kaizu Ōsaki Tour boats depart from the Kaizu fishing port and several other points along the lake’s edge Visitors to Kaizu Ōsaki should certainly include other nearby spots in their itinerary Drive northeast along Route 557 to the Ōura intersection and follow the road to the Oku-Biwako Parkway a 19-kilometer meandering road that climbs the hills of a northern peninsula jutting into the lake is very popular for spring excursions; the Tsuzura Osaki vista point offers splendid views of the entire lake The cherry trees along the Oku-Biwako Parkway are just 20 to 25 years old Pink sakura and bright yellow nanohana at Lake Yogo Shizugatake Access: From Kyoto to Makino on the JR Kosei Line new express From Makino station to the entrance to the Ōsaki trees (A shuttle bus runs from Makino station when the trees are in bloom.) From there to the temple Ōsakidera Note: There are weekend restrictions on vehicular traffic along the Kaizu Ōsaki road during the flower-viewing season Banner photo: A flower-viewing boat at Kaizu Ōsaki is framed by branches of sakura in bloom.) ABU DHABI: KAIZU is a Japanese restaurant in Abu Dhabi that features unique authentic Japanese cuisine in a creative way named after the southwestern city of Japan aspires to be the premier fine-dining Japanese restaurant in the heart of Abu Dhabi,” a representative of KAIZU shared exclusively with Arab News Japan “We serve as a bridge for people to discover and embrace Japanese cuisine Our goal is to cater to those hesitant about raw food or unfamiliar with sushi ensuring a memorable dining experience at KAIZU,” she added The representative shared that the Abu Dhabi market lacks sushi enthusiasts in comparison to Dubai “Educating customers and providing them with the opportunity to try our offerings encouraging their journey to becoming regular patrons presented a challenge that we are grateful to have overcome.” The restaurant has been receiving positive reviews with around 900 reviews in less than two years and a 4.8 average on Google Reviews “We are proud to have garnered a substantial number of regular patrons including numerous tourists who specifically travel from Dubai to indulge in our Japanese selections,” the representative shared About distinguishing KAIZU from other Japanese restaurants in Abu Dhabi you get a sense as if you’re in a five-star hotel restaurant yet the eatery is nestled in one of the oldest streets in Abu Dhabi.” yet they share a common trait in their distinctive quality and preparation methods Customers are presented with dishes that not only delight the onlookers but also offer a taste beyond imagination The culinary experience reflects our commitment to providing the highest levels of excellence,” she added Head Chef of KAIZU shared exclusively with Arab News Japan that he learned how to cook Japanese cuisine in Bahrain he started working in India and learned how to cook Chinese and Indian dishes so his friend  recommended working at Bushido by Buddha Bar in Bahrain I started as a kitchen helper and worked my way up to becoming a chef who was once the Corporate Chef of Budha Bar Iimura brought Chef Karthick to the United Arab Emirates to work at a different restaurant until he eventually found his way as head chef at KAIZU “It’s been an amazing journey mastering Japanese cuisine here in the UAE,” he shared I get to create delicious dishes that blend tradition with innovation and I’m grateful for every step of my culinary adventure Chef Boonwah and Chef Iimura have been my guiding lights in the kitchen until now Their teachings shaped my love for Japanese cuisine I’m forever grateful for their mentorship,” he added About his approach to cooking Japanese food Chef Karthick said that he emphasizes using fresh KAIZU aims to expand to Riyadh and Dubai in the future “We advocate for a cautious approach to expansion prioritizing quality and customer experience over rapid growth,” the representative told Arab News Japan “We seek to enhance our presence while maintaining our commitment to excellence.” About her recommendations for those who want to try the food at KAIZU ” We recommend that customers identify their preferences the menu will be tailored to suit their desires Our extensive selection features a variety of high-quality items ensuring a unique and delightful customer experience.” The restaurant is located on Al Zahiyah Street and opens from 1 p.m Time Out Abu Dhabi Sign up to our newsletter for the latest and greatest from your city and beyond Home » Food & Drink » Explore authentic Japanese flavours at KAIZU Partner Content: It’s the perfect spot when a craving for umami flavour hits Looking to experience the rich and diverse flavours of Japan but don’t want to leave Abu Dhabi a fine dining restaurant that takes its name from a city in southwest Japan you’ll be impressed by the stunning surroundings The venue features a copper-coloured palette inspired by ancient Japanese empires with gilded interiors and lighting that create a theatrical atmosphere The walls are adorned with beautiful murals and the music adds to the lively ambience Food enthusiasts will be wowed by the range of authentic Japanese dishes Every dish is prepared using only the finest ingredients ensuring a first-class Japanese culinary experience Pair your dishes of choice with side dishes like steamed rice garlic fried rice and mixed seafood fried rice there’s plenty more to choose from on the menu Sushi lovers can enjoy a variety of options Don’t miss out on the new-style sashimi Sweeten up your experience even more with treats like Japanese cheesecake, Japanese mochi ice cream and KAIZU san. You can check their full menu at kaizu.nadel.ae/menu?lang=en Already making plans to visit KAIZU? Visit kaizu.nadel.ae for reservations and more information Whether it’s a working lunch or a midweek treat An exceptional café where desserts are as dramatic as they are delicious A hidden jazz bar made specifically for dessert-lovers Lebanese-leaning seafood spot with views of the sea Unexpected spot that serves up the best Vietnamese bowls in the city Subscribe to Time Out Abu Dhabi’s newsletter to get expert Metrics details We studied the dynamics of electrons generated by two-step photoexcitation in an intermediate-band solar cell (IBSC) comprising InAs/GaAs/Al0.3Ga0.7As dot-in-well (DWELL) structure using time-resolved photocurrent (TRPC) measurement The examined IBSC exhibited considerably slower photocurrent decay than a conventional InAs/GaAs quantum dot IBSC which is due to the extraordinarily long-lived electrons in the DWELL In order to retrieve the electron lifetime from the decay profile we developed a model reproducing the observed decay and performed parameter fitting The fitting results indicate that the electron lifetime in the DWELL is approximately 30 μs In the two-colour excitation TRPC measurement we found that an additional infrared (IR) light accelerates the photocurrent decay while the photocurrent increases by approximately 3% because the additional IR light causes two-step photoexcitation of electrons in the DWELLs towards the conduction band we demonstrated that the open-circuit voltage increases with increasing of the contribution of the second IR excitation process we performed time-resolved photocurrent (TRPC) measurement to directly investigate the electron dynamics with the long lifetime in the DWELL-IBSC We confirmed an extremely slow response of the photocurrent decay in the DWELL-IBSC The additional infrared (IR) light irradiation in the two-colour photoexcitation process dramatically accelerates the TRPC decay and recovers the open-circuit voltage Normalised photocurrent decay profiles for the DWELL-IBSC (red circles) and reference QD-IBSC (black circles) at 300 K In order to retrieve the electron lifetime from the decay profile, we propose a model reproducing the decay curve. In this model, we neglected dynamics contributed by holes because of quick thermal escape from the DWELL. Figure 2(a) illustrates the model of the CB lineup The rate equation representing the electron density per unit area in the ith DWELL where G784 nm,i is the interband photocarrier generation rate in the ith DWELL per unit area τA and τth are the annihilation time and thermal escape time in the DWELL Ni−1 is the generated areal density of electrons supplied from the (i−1)th DWELL per unit time and is defined as follows: G784 nm,i is obtained by using the Beer–Lambert law as follows The quasi-Fermi level of electrons in the DWELL is described using the Fermi–Dirac distribution where Ewell is the electron energy level of the fundamental state of the GaAs QW, k is the Boltzmann constant, T is the temperature (300 K), and Ef,i is the quasi-Fermi level of the electrons of the ith DWELL. Here, we used the Boltzmann approximation in Eq. (4) because Ef,i is sufficiently lower than Ewell Calculated result of TRPC decay of DWELL-IBSC. (a) Schematic numerical model of photocurrent decay profile in the DWELL-IBSC. (b) Calculated results of photocurrent decay (solid line). The red circles indicate the observed decay curve for the DWELL-IBSC shown in Fig. 1 The annihilation time used in the calculation is 30 μs τA evaluated by the TRPC measurements in this work is believe to be more precise rather than the value predicted by the analysis of carrfier dynamics based on data measured at the steady state condition at least three quantized states play the role of the initial state fdot,i is the effective occupation factor for the initial state containing several quantized states in QDs and αdot is the effective absorption coefficient for the initial state We assumed that two-step photoexcitation occurs at the fundamental and excited states of QDs Photocurrent decay profiles with additional IR light. (a) Photocurrent decay profiles for the DWELL-IBSC with different power densities of the additional IR light. (b) Calculated results of the photocurrent decay profiles with the additional IR light. Retrieved fitting values from the simulation (a) Intraband absorption coefficient of intraband excitation for InAs QD as a function of excitation IR power density (b) Calculated cause of the photocurrent which is normalised by the photocurrent without IR excitation Change in the open-circuit voltage (ΔVOC) as a function of the change in the short-circuit current (ΔJSC) under the irradiation of the additional IR light measured at 300 K. The grey line indicates ΔVOC estimated from experimentally observed short-circuit current (JSC) using Eq. (11) The errors represent uncertainty for diode factor n of 1.2 ± 0.1 which is determined from the slope of dark Log J–V curve The red area is the difference between the experimental observation and the estimation ΔVOC interpreted as the voltage recovery by the two-step photoexcitation Both the photocurrent increase and the voltage recovery caused by the quasi-Fermi level splitting contribute to ΔVOC In order to visualise the voltage recovery effect we compare the experimentally observed ΔVOC with ΔVOC intrinsically expected to be caused by ΔJSC According to the detailed balance model for the ideal single junction SC the relationship between JSC and VOC obeys the following equation It demonstrates the principle concept of the two-step photocarrier generation in IBSC in which total photocurrent increases without decreasing of the photovoltage we also fabricated a conventional InAs/GaAs QD-IBSC with the same i-layer thickness and ten QD layers as a reference IBSC The LD output power was directly modulated by a function generator that outputs a square-wave signal with a frequency of 100 Hz and a duty ratio of 50% We detected short-circuit photocurrent by using a current amplifier and a digital oscilloscope triggered by the function generator The temporal response time of the detection system was ~20 ns which is sufficiently fast to investigate the electron dynamics in the SCs We performed calculations using Visual Studio Community 2017 The programming language used was Visual C++ The data that support the findings of this study are available from the corresponding author upon request The computer code used in this study are available from the corresponding author upon request Increasing the efficiency of ideal solar cells by photon induced transitions at intermediate levels Detailed Balance Limit of Efficiency of p‐n Junction Solar Cells Intermediate band solar cells: Recent progress and future directions Understanding intermediate-band solar cells Production of photocurrent due to intermediate-to-conduction-band transitions: A demonstration of a key operating principle of the intermediate-band solar cell Carrier dynamics of the intermediate state in InAs/GaAs quantum dots coupled in a photonic cavity under two-photon excitation Intraband carrier dynamics in InAs/GaAs quantum dots stimulated by bound-to-continuum excitation Self-organized InGaAs/GaAs quantum dot arrays for use in high-efficiency intermediate-band solar cells Extreme broadband photocurrent spectroscopy on InAs quantum dot solar cells Spectrally resolved intraband transitions on two-step photon absorption in InGaAs/GaAs quantum dot solar cell Photocarrier transport dynamics in InAs/GaAs quantum dot superlattice solar cells using time-of-flight spectroscopy Two-step photon absorption in InAs/GaAs quantum-dot superlattice solar cells Two-step photocurrent generation enhanced by miniband formation in InAs/GaAs quantum dot superlattice intermediate-band solar cells Efficient two-step photocarrier generation in bias-controlled InAs/GaAs quantum dot superlattice intermediate-band solar cells Increase in photocurrent by optical transitions via intermediate quantum states in direct-doped InAs/GaNAs strain-compensated quantum dot solar cell Suppression of thermal carrier escape and efficient photo-carrier generation by two-step photon absorption in InAs quantum dot intermediate-band solar cells using a dot-in-well structure Analyzing carrier escape mechanisms in InAs/GaAs quantum dot p-i-n junction photovoltaic cells Voltage dependence of two-step photocurrent generation in quantum dot intermediate band solar cells Saturable Two-Step Photocurrent Generation in Intermediate-Band Solar Cells Including InAs Quantum Dots Embedded in Al0.3Ga0.7As/GaAs Quantum Wells Solution-processed intermediate-band solar cells with lead sulfide quantum dots and lead halide perovskites Control of hot-carrier relaxation for realizing ideal quantum-dot intermediate-band solar cells Multi-stacked InGaAs/GaNAs quantum dot solar cell fabricated on GaAs (311)B substrate Reducing carrier escape in the InAs/GaAs quantum dot intermediate band solar cell The role of intersubband optical transitions on the electrical properties of InGaAs/GaAs quantum dot solar cells Direct Observation of Two-Step Photon Absorption in an InAs/GaAs Single Quantum Dot for the Operation of Intermediate-Band Solar Cells Multi-stacked GaSb/GaAs type-II quantum nanostructures for application to intermediate band solar cells Type-II InP quantum dots in wide-bandgap InGaP host for intermediate-band solar cells Multiphoton Sub-Band-Gap Photoconductivity and Critical Transition Temperature in Type-II GaSb Quantum-Dot Intermediate-Band Solar Cells Extremely long carrier lifetime at intermediate states in wall-inserted type II quantum dot absorbers The influence of size distribution on the luminescence decay from excited states of InAs/GaAs self-assembled quantum dots in Physics of semiconductor devices (John Wiley & Suns Large room-temperature optical nonlinearity in GaAs/Ga1−x AlxAs multiple quantum well structures Thermionic emission and Gaussian transport of holes in a GaAs/AlxGa1-xAs multiple-quantum-well structure Effect of number of stack on the thermal escape and non-radiative and radiative recombinations of photoexcited carriers in strain-balanced InGaAs/GaAsP multiple quantum-well-inserted solar cells wires and dots 332–338 (John Wiley & Suns Absorption coefficient for the intraband transitions in quantum dot materials Analysis of the intermediate-band absorption properties of type-II GaSb/GaAs quantum-dot photovoltaics Download references This work was partially supported by National Research and Development Agency New Energy and Industrial Technology Development Organization (NEDO) and the Japan Society for the Promotion of Science (JSPS) KAKENHI Grant Number 18K18862 Kasidit Toprasertpong of the University of Tokyo for the fruitful discussions Haruyuki Teranishi for the technical assistances Department of Electrical and Electronic Engineering Kaizu designed and fabricated the solar cell devices; T Kita co-wrote the manuscript and was in charge of overall direction and planning The authors declare no competing interests Publisher’s note: Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations Download citation DOI: https://doi.org/10.1038/s41598-019-44335-8 Anyone you share the following link with will be able to read this content: a shareable link is not currently available for this article Sign up for the Nature Briefing newsletter — what matters in science Leaf KYOTO Shiga Kaizu-Osaki Cherry Blossom Cruise 2024," a cruise boat tour of Shiga's famous cherry blossom spots will operate for a limited time starting Saturday is in the midst of controversy at the conclusion of its 2017 run this past weekend TokuSpirits came into fruition as a charity event in March of 2016 in San Fernando City, Pampanga to benefit local organization Kids Cancer Vibe, that provides medical assistance to children battling cancer. The event was well-received by fans The following year marked a partnership with another Philippine-based event, Otaku Expo, in which TokuSpirits and Otaku Expo would take place concurrently the weekend of August 12-13 2017 in SM Megamall in Metro Manila and around 70 kilometers south of the Pampanga area At its conclusion, however, Hikari Sentai Maskman’s Kazunori Inaba, also known by his stage name Ryousuke Kaizu, publicly posted on his Facebook page noting that Otaku Expo’s organizer reneged on its verbal and legal contracts with TokuSpirits as well as fail to provide assistance with talent fees The post is quoted below: Dennis Uy didn’t follow through with any verbal and legal agreements initially made with TOKU SPIRITS Neither did they provide any assistance with talent fees There were plans to deliver an even more spectacular stage performance than was experienced this past weekend We want to extend our sincere apologies to all of you Previous event fees also have not been paid in full as per contractual agreement I do not want other Japanese to dislike the Philippines in any way it is my full responsibility to forewarn other Japanese talents singers and animators to decline further OTAKUexpo Otakuzine Anime Magazine Dennis Uy related offers and appearances The end result will be a decrease in opportunities for fans to meet with Japanese talents Only if Dennis Uy acknowledges that he will pay his debts in full and apologizes in a sincere manner then just maybe the doors will open again for Japanese entertainers to return to the Philippines TokuSpirits’ tokusatsu guests included Michiko Makino (Bioman) Makino, known for portraying Pink 5 in Choudenshi Bioman, also wrote an extensive post on her own blog The event in the Philippines opened with huge success the state of affairs has caused us attendees mistrust It’s difficult to put into words but the gist of it is that the person who was in charge of Otaku Expo refused to pay the promised fee right before the event We had an alternative choice to also suspend our attendance a part of our attendance was originally for charity there were many Filipino fans who were looking forward to our coming to the event And also our promotion was advertised… Kaizu hired a capable lawyer and moved forward with legal actions however but did not make it in time for the convention This all happened right before it happened…we were contacted by the Mr Kaizu and all five of us shared our opinions and thoughts… we sought a new sponsor and changed our course of action pooling our income Turning a charity auction into an auction… we shared the stage event through Social Media… The Stage Event wasn’t just for Filipino fans in attendance… I’m so glad that there were many who came… we couldn’t tell our fans the truth at that time When we returned home Kaizu messaged Danny in English to ensure that this sort of thing would never happen again I’m not sure how to exactly phrase this but the person in charge had the impudence to come to our booth and ask us for an autograph a bunch of men including Hamura gave him this awesomely silent scowl I didn’t understand the circumstances The reason why Japan’s Eventer doesn’t really help out with Southeast Asian events is that this kind of stuff is a frequently occurring we had a lot of support from our friend An who is a Filipino It became a huge success because we cut off just the event and combining the six of our feelings into one A lot of things happened but we were able to settle everything with a smile We were able to see one aspect of everyone’s view We were also able to strengthen our bonds as we overcame a mountain of a problem I believe the person in charge feels regrets from seeing our event’s success If those who came to our events or booth were interrupted although it was mainly for business… We attended Otaku Expo’s Toku Spirits but it was run primarily by Toku Spirits and their sponsor J-Fusion The legal settlement with Otaku Expo is still being worked out however we will be sure to see it through with the Mr I also want to thank everyone in the Philippines who helped us out and Mr Kaizu who is bearing the full burden of this; and everyone who helped them out We were able to see everyone show their heroic essence Although it is really sad that this happened I would like to answer our passionate fans who would travel from afar to attend events in Japan Dennis Uy responded with a public post on Otaku Expo’s Facebook page stating: I would personally like to thank everyone who attended and supported Otaku Expo Reload 2017 From Sponsors to Exhibitors and event attendees I would like to clarify a few things that was posted through social media about the event the wife of Red Mask that Otaku Expo Reload or myself won’t be sponsoring the following to Toku Spirits: Since I already told her that it won’t be possible for us to cover the cost She informed me that thousands of fans would be availing the meet and greet and she agreed that they will be the one handling everything unless they can provide me a certain number to break even the cost (So im not looking to earn from this) Since she is the one insisting that they have the number to cover everything (Ball park figure… you could buy a decent SUV) Instead 4R prints and stage time (for performance and auction) which I provided for them during event without any contract But we have a signed letter drafted by her lawyer and agreed by my lawyer for the terms of payment no further public comment is available from either Dennis Uy or Georgette and Kazunori Inaba regarding the situation and if any legal or financial ramifications will be pursued Source: Kazunori Inaba Facebook, Michiko Makino’s blog, OtakuExpo Facebook and Founder and Editor-in-Chief of The Tokusatsu Network from 2014 to 2018 Why would the entertainers want to go to the event at all If your going to organize a big event and u will have guest of that caliber why would u not handle the needs of your guest This doen’t make any sense no wonder filipinos are having bad rep because of greed This site uses Akismet to reduce spam. Learn how your comment data is processed. Enter your email address to subscribe to the Tokusatsu Network and receive notifications of new posts by email To enjoy Kaizu Ōsaki’s cherry blossoms visitors can walk through the tunnel of pink petals view the flowers from a distance along a different shore or take a boat that operates during the hanami season to gaze at the scenery from the lake Many of the somei yoshino trees along the promenade are over 80 years old but there are also young saplings that have been planted by local groups to preserve the dazzling view of the lakeside sakuras for future generations Sakura 100: Japan’s Best Blossoms Banner photo © Biwako Takashima Tourist Association.) Please view the main text area of the page by skipping the main menu. The page may not be displayed properly if the JavaScript is deactivated on your browser Japanese version Metrics details An Erratum to this article was published on 03 November 2016 This article has been updated Histological studies from autopsy specimens have characterized hard exudates as a composition of lipid-laden macrophages or noncellular materials including lipid and proteinaceous substances (hyaline substances) the characteristics of hard exudates in living patients have not been examined due to insufficient resolution of existing equipment we used adaptive optics scanning laser ophthalmoscopy (AO-SLO) to examine the characteristics of hard exudates in patients with retinal vascular diseases High resolution imaging using AO-SLO enables morphological classification of retinal hard exudates into two types which could not be distinguished either on fundus examination or by spectral domain optical coherence tomography (SD-OCT) consisted of an accumulation of spherical particles (average diameter of particles: 26.9 ± 4.4 μm) comprised an irregularly shaped hyper-reflective deposition The retinal thickness in regions with round hard exudates was significantly greater than the thickness in regions with irregular hard exudates (P = 0.02) This differentiation of retinal hard exudates in patients by AO-SLO may help in understanding the pathogenesis and clinical prognosis of retinal vascular diseases These histological studies indicate that hard exudates include macrophages or noncellular material such as lipids or proteinaceous substances (hyaline substances) there have been no studies correlating features of these hard exudates with clinical characteristics these studies have not investigated relationships between the AO image and clinical characteristics or previous pathological observations We hypothesized that the morphological characteristics of hard exudates observed in pathology specimens were related to the activity of the retinal vascular disease we investigated the morphological characteristics of hard exudates in patients with retinal vascular diseases using AO-SLO in an attempt to correlate these findings with clinical characteristics and histological data previously described in the literature Case 1 with diabetic retinopathy (A–C) (A,D) indicate the color fundus photograph (white squares: imaged area of AO-SLO) (B,E) indicate spectral domain optical coherence tomography (SD-OCT) image (white arrows: hard exudate) AO-SLO image shows accumulation of spherical particles (C) and irregular shaped foci (F) Yellow dotted circles indicate each spherical particle (C) and irregular hyper-reflective deposition (F) G shows detailed observation of spherical particles (yellow dotted circles) in AO-SLO image The diameter of these spherical particles was 26.9 ± 4.4 μm (n = 140) Yellow arrows indicate some hyper-reflective dots in spherical particles (G) Comparison of the diameter of spherical particles in hard exudates in diabetic retinopathy and non-diabetic retinopathy There is no significant difference between diabetic retinopathy (DR) and non-diabetic retinopathy (non-DR) (H) the Wilcoxon matched-pairs signed-ranks tests Case 27 with branch retinal vein occlusion (round type A–C) and case 3 with diabetic retinopathy (irregular type (A,D) indicate the color fundus photograph (white solid squares: imaged region of adaptive optics scanning laser ophthalmoscopy (AO-SLO) white dotted squares: imaged region of spectral domain optical coherence tomography (SD-OCT) in B and E (B,E) indicate SD-OCT image with the macular cube protocol (128 horizontal line raster with 512 A-scan each (B,E) Retinal thickness (from ILM to RPE) was displayed geographically as a false-color topographic map White solid squares in B and E indicate imaged region of AO-SLO in C and F (G) Retinal thickness in the region associated with round type of hard exudates is significantly thicker than that with irregular type of hard exudates (n = 42 the Wilcoxon matched-pairs signed-ranks tests) Case 10 with diabetic retinopathy at the first examination (round type Case 28 with hypertensive retinopathy at the first examination (irregular type The rate of change (%) was calculated from the change in area per hard exudate area during four months of follow-up relative to the first visit (E) Comparison of the rate of change of the two types of hard exudates The rate of change in round hard exudates is significantly greater than that of irregular hard exudates (n = 30 (A–H) Transformation of hard exudates (from round type to irregular type) Case 3 with diabetic retinopathy at the first examination (A,E) two months later (C,G) and four months later (D,H) White squares in color fundus photograph indicate imaged regions in adaptive optics scanning laser ophthalmoscopy (AO-SLO) (A–D) Hard exudates were observed as the round type by AO-SLO (E) at the first examination the round type of hard exudates had transformed to the irregular type (yellow arrow) (H) (I) When the round type of hard exudate transformed into the irregular type the area of hard exudates also decreased (n = 8 Case 1 (diabetic retinopathy): Color fundus photograph (A) and spectral domain optical coherence tomography (SD-OCT) (B) showed hard exudates in the outer plexiform layer and the outer nuclear layer (arrows) Adaptive optics scanning laser ophthalmoscopy (AO-SLO) focused and imaged layer with hard exudates (C) photoreceptor layer (D) and nerve fiber layer (E) When focusing at the layer with hard exudates hard exudates could be observed as hyper-reflective objects (yellow arrows) at the intermediate layer (C) yellow dotted areas) could be seen corresponding to the shadow of hard exudates (D) Nerve fiber layer was not affected by hard exudates (E) SD-OCT (G) and AO-SLO (H) showed withdrawal of hard exudates Some dark spots could be still observed at the photoreceptor level (yellow arrow yellow dotted area) and a cone mosaic could be observed in an area where a dark spot was observed at the first examination (green arrow) (I) (K) Formation of hard exudates in different regions AO-SLO image and color fundus photograph with diabetic retinopathy at the first examination White squares in color fundus photograph indicate imaged regions in AO-SLO The number of spherical particles increased gradually and accumulated over time the spherical particles could be detected as hard exudates Case 24 (branch retinal vein occlusion): color fundus photograph (A) and SD-OCT (B) showed hard exudates in the outer plexiform layer (Arrows) Adaptive optics scanning laser ophthalmoscopy (AO-SLO) focused and imaged layer with hard exudates (C) and photoreceptor layer (D) When focused at the layer with hard exudates hard exudates could be observed as hyper-reflective objects (yellow arrows) (C) yellow dotted areas) could be observed corresponding to the shadow of hard exudates (D) spectral domain optical coherence tomography (SD-OCT) (F) and AO-SLO (G) showed withdrawal of hard exudates A cone mosaic could be observed in an area where a dark spot was observed at the first examination (H) Yellow arrows indicate areas where hard exudates could be observed at the first examinations (G,H) spherical particles containing many hyper-reflective cytoplasmic dots were found in retinal vascular diseases These hyper-reflective dots are most likely to be phagocytosed lipids in macrophages The contribution of macrophages to the pathogenesis of retinal vascular diseases might be similar to that of atherosclerosis there is no in vivo evidence to support this inflammatory theory despite the fact that inflammatory cytokines are upregulated regions with the round hard exudates (possibly representing lipid-laden macrophages) were observed to have greater macular edema This finding suggests that inflammatory cells might contribute not only to the pathogenesis but also to the activity of diabetic macular edema free lipid or protein derived from lysed phagocytes (the irregular type) could remain it is unknown if irregular hard exudates can disappear without macrophages it is unclear if the round hard exudates could disappear without transformation to the irregular type More frequent examinations would be necessary to reveal the detailed mechanism of hard exudate clearance VEGF inhibition might not only affect vascular leakage Future therapy to activate macrophage phagocytosis might improve visual function by enhancing the removal of hard exudates Further investigation concerning the molecular mechanisms of macrophage function in the retina would be necessary Some dark areas remained in the photoreceptor layer as seen by AO-SLO while some disappeared This observation suggests that persistent hard exudates and the related retinal edema could cause damage to the retinal layer and the light from AO-SLO might not be able to penetrate the damaged layer to reach the photoreceptor layer this possible model is hypothetical as it is based on limited data we demonstrated that AO-SLO imaging detected specific in vivo findings related to hard exudates that were previously only seen in pathology specimens this high resolution imaging technique may aid in further understanding of retinal diseases and future correlations with histological and biochemical observations may lead to new therapeutic approaches This study was approved by the Institutional Ethics Committees of the Kyushu University Hospital (Protocol No and was performed in accordance with the ethical standards laid down by the Declaration of Helsinki Written informed consent was obtained from all patients after a detailed explanation of the study The study participants comprised 29 patients (32 eyes with hard exudates) who were seen at Kyushu University Hospital from May 2013 to June 2015 The AO-SLO device consists of an adaptive optics system that can measure and compensate optical aberrations produced by ocular media a high-resolution confocal SLO imaging system and the wavelength of the beacon light for measurement of wavefront aberrations is 760 nm The imaging light and the beacon light power are set at 400 and 100 μW in accordance with the safety limits set by the American National Standards Institute One or two regions of hard exudates in the macular area (6 mm × 6 mm) per eye were chosen and the images were recorded for one second per scan area with a field size of 1.2° × 1.2° and 2.8° × 2.8° with the safety The AO-SLO device can focus on the photoreceptor layer while compensating for aberrations of the target eye and automatically create an en face image of the photoreceptor layer The AO-SLO device also enables manual adjustment of the focal plane to a layer of interest where an en face image of the layer can be created This layer adjustment range in the AO-SLO device is ±2 D from the photoreceptor layer the AO-SLO device allows the creation of an en face image between the photoreceptor layer and the nerve fiber layer Input images are converted into 8-bit grayscale image format Intensity level of blood vessel was set to be 0 (black) manually to standardize the intensity of each image The command path of Image > Adjust > Brightness/Contrast was used The area in AO-SLO image where could be detected clearly by the color fundus photograph were selected by the free hand selection tool and the mean gray value was measured The command path of Analyze > Measure was used to measure the mean gray value of the hard exudate The area in the AO-SLO image was extracted as the hyper-reflective area which identified over the threshold of the mean gray value in each AO-SLO image The command path of Image > Adjust > Threshold was used to differentiate the hyper-reflective area from the AO-SLO image the hyper-reflective area that smaller than 30 × 30 μm2 was excluded in the measurement the command path of Analyze > Analyze Particles was used We defined the area of hard exudate as the total area of hard exudates including particles surrounding the hard exudate in the AO-SLO image (500 μm × 500 μm each) This is because some hard exudate split apart while others coalesced during the follow-up period The major axis of the spherical particles in the round type of hard exudates was measured as the diameter To measure the diameter of the spherical particles five particles which formed the round type of hard exudate were randomly chosen from the AO-SLO image The straight line selection tool was used to measure the longest diameter of the particles The command path of Analyze >Measure was used The measurement was performed independently by two observers (MY and SN) who were blinded to the clinical status and the mean length was recorded To measure the retinal thickness of the Early Treatment Diabetic Retinopathy Study (ETDRS) grid where the AO-SLO image was located we used the macular cube protocol (128 horizontal line raster with 512 A-scan each within a 6 × 6 mm2 area) in the Cirrus HD-OCT Retinal thickness values (from ILM to RPE) were automatically displayed for each of the nine map sectors as defined by ETDRS Thirty regions in 21 eyes (19 patients: 16 DR two RVO and one hypertensive retinopathy) could be followed up using full ophthalmologic examinations The interval between observations was four months The rate of change was calculated as a percentage based on the ratio of the area of hard exudates from the follow-up observation compared to that at the first visit Statistical analyses were performed using the software Continuous variables were analyzed using the Wilcoxon rank sum test or two-sample t-test as appropriate Categorical variables were assessed using Fisher’s exact test P values < 0.05 were considered statistically significant High-Resolution Imaging by Adaptive Optics Scanning Laser Ophthalmoscopy Reveals Two Morphologically Distinct Types of Retinal Hard Exudates A correction has been published and is appended to both the HTML and PDF versions of this paper Prevalence of diabetic retinopathy in various ethnic groups: a worldwide perspective The prevalence of retinal vein occlusion: pooled data from population studies from the United States Proposed international clinical diabetic retinopathy and diabetic macular edema disease severity scales Histopathology of the starfigure of the macular area in diabetic and angiospastic retinopathy Extravascular lesions of diabetic retinopathy Histopathology and regression of retinal hard exudates in diabetic retinopathy after reduction of elevated serum lipid levels Supernormal vision and high-resolution retinal imaging through adaptive optics Effects of age and blood pressure on the retinal arterial wall analyzed using adaptive optics scanning laser ophthalmoscopy Assessment of perfused foveal microvascular density and identification of nonperfused capillaries in healthy and vasculopathic eyes Investigative ophthalmology & visual science 55 In vivo adaptive optics microvascular imaging in diabetic patients without clinically severe diabetic retinopathy Spontaneous remission of acute zonal occult outer retinopathy: follow-up using adaptive optics scanning laser ophthalmoscopy Graefe’s archive for clinical and experimental ophthalmology=Albrecht von Graefes Archiv fur klinische und experimentelle Ophthalmologie Microscopic inner retinal hyper-reflective phenotypes in retinal and neurologic disease Cone photoreceptor abnormalities correlate with vision loss in a case of acute posterior multifocal placoid pigment epitheliopathy Fine structure in diabetic retinopathy lesions as observed by adaptive optics imaging What can adaptive optics do for a scanning laser ophthalmoscope [Morphology and histochemistry of hard and soft exudates of the retina in diabetes mellitus and essential hypertension] Klin Monbl Augenheilkd Augenarztl Fortbild 139 Cell size of alveolar macrophages: an interspecies comparison Environmental health perspectives 105 Suppl 5 The source of moving particles in parafoveal capillaries detected by adaptive optics scanning laser ophthalmoscopy Investigative ophthalmology & visual science 53 Optical coherence tomographic hyperreflective foci: a morphologic sign of lipid extravasation in diabetic macular edema Effect of retinal photocoagulation on intraretinal lipid exudates in diabetic macular edema documented by optical coherence tomography The pearl necklace sign: a novel spectral domain optical coherence tomography finding in exudative macular disease Macrophages in the pathogenesis of atherosclerosis ROCK-Isoform-Specific Polarization of Macrophages Associated with Age-Related Macular Degeneration Leukocyte adhesion molecules in diabetic retinopathy A central role for inflammation in the pathogenesis of diabetic retinopathy FASEB journal: official publication of the Federation of American Societies for Experimental Biology 18 Retinal fixation impairment in diabetic macular edema Low phagocytic activity of resident peritoneal macrophages in diabetic mice: relevance to the formation of advanced glycation end products Effects of intravitreal ranibizumab on retinal hard exudate in diabetic macular edema: findings from the RIDE and RISE phase III clinical trials Localised blood-retinal barrier leakage and retinal light sensitivity in diabetic retinopathy Improvements on Littmann’s method of determining the size of retinal features by fundus photography Graefe’s archive for clinical and experimental ophthalmology=Albrecht von Graefes Archiv fur klinische und experimentelle Ophthalmologie 232 A Compact Adaptive Optics Scanning Laser Ophthalmoscope with High-Efficiency Wavefront Correction using Dual Liquid Crystal On Silicon - Spatial Light Modulator Download references Takeshi Kitamura (Canon Inc.) for their technical support Hani Salehi-Had (Atlantis Eyecare) for his editorial support This study was supported by grants from JSPS KAKENHI The authors declare no competing financial interests Download citation Home » Food & Drink » Check out this free sushi-making workshops for kids In celebration of Japanese Children’s Day, KAIZU will be offering free kids’ sushi-making workshops The complimentary kids’ classes will be offered to all families with children between the ages of 7 and 12 opting for the all-you-can-eat lunch offer That means that kids will be creating the sushi their families will be enjoying under the guidance of KAIZU’s talented chefs time to roll up your sleeves and get busy in the kitchen You might also like: Time Out Abu Dhabi Restaurant Awards 2023 – shortlist revealed Juniors will learn the skills necessary to roll the perfect maki roll and experiment with different fresh fillings including salmon as they are introduced to this ancient culinary art at the authentic Japanese restaurant the restaurant is also running a competition to see which little chef can create the best sushi rolls The winner will receive a complimentary dinner at the restaurant for their entire family “We love Abu Dhabi for its family friendliness and we’re always honored to be able to contribute to the culinary landscape with further fun things to do for the kids – making Abu Dhabi an even more popular destination,” said KAIZU’S co-founder Shadi Shawqi The workshops will run from Friday May 5 until Wednesday May 31 every weekday from 1pm-5pm, and bookings are essential.Free. Fri May 5-Wed May 31 1pm-5pm. Al Zahiyah, kaizu.ae (058 691 1981) Get Dhs5 burritos at Burro Blanco this Cinco de MayoHead down to Khalidiya or Masdar City to take advantage of the mega deal Grab 10 drinks for Dhs50 at rooftop bar AT25New deal is available on Saturdays Penelope’s launches Havana de Paris nightsThere will be buy-one-get-one free offers on house beverages When you order a vegetable curry or stewed pork combo at the stylish café-restaurant inside the Tokyo Photographic Art Museum in Ebisu your meal arrives with a small medicine bottle with a pipette containing a special kind of vinegar made from the Asian persimmon The vinegar has an extraordinary ability to bring out the subtle flavors of the ingredients broadening the harmony and the satisfying umami of the dish The effect is so dramatic it’s almost as if you’ve sprinkled magic dust on your food Haliyo Kaki Vinegar is produced by Rivercresc in the narrow space between the three Kiso rivers (the Kiso where the Nōbi Plain meets the Yōrō Mountains to the west “The area is famous for its delicious fresh water,” says the company’s representative Itō Yuki with pride “The rainwater that falls in the mountains flows underground and bubbles to the surface around here as springs and streams.” The clear waters of the Tsuyagawa (a tributary of the Ibi River) Itō’s affection for the local rivers is reflected in the name of her company At the mention of a vinegar made from persimmons many readers will perhaps imagine a long-established family firm that has been crafting vinegar according to the same time-honored recipe for generations Haliyo Kaki Vinegar is a new product that Itō conceived on her own (although somewhat similar vinegars are made from persimmons on an industrial basis in Wakayama What made her decide to launch a craft vinegar in this style now The story goes back to the persimmon orchard that her grandfather once ran close to the site of the current factory Itō was born in the small rural farming town of Nannō which became a part of Kaizu following municipal reorganization She always enjoyed science in school and loved carrying out her own experiments She went on to study chemistry at Nagoya University she was hired by a major communications company in Tokyo and later moved to an IT consulting firm During a project to regenerate rice terraces in Okayama and bring new energy and young people into local communities she realized that the area where she had grown up faced many of the same problems as other rural towns throughout Japan: an aging population a lack of people ready or willing to take continue local businesses into the next generation increasing areas of arable land being abandoned and lost to cultivation “Kaizu has a long history as a major producer of fuyū-gaki one of the most important varieties of kaki the persimmons were ripening and falling from the trees or just being left for the birds to eat Itō had the idea of processing some of this fruit into a product that might help to inject a little cash and vitality into the community and decided to visit her grandfather’s old persimmon orchards long since abandoned and allowed to grow wild She found a place choked with thick weeds that made her hesitant even to enter what had once been a well-maintained orchard when the worst of the weeds would be killed off by the colder weather She sent in a team to cut back the thick growth of grass and restore order to the plot then carried out trimming and maintenance on the surviving persimmon trees Whenever she could spare time from work in Tokyo Itō returned to Kaizu and started looking for ways to make use of the persimmons going to waste Interest in fermented foods and fruit vinegars was just starting to grow at this time and set about teaching herself the rudiments of fermentation reading all the books and online resources she could find and drawing on her scientific background and love of experiments The sight of persimmons ripening on the boughs is part of the rural scenery in many areas of Japan A small deer put in an appearance during our visit Keeping out animal visitors is a never-ending challenge for cultivators in areas with dwindling human populations After four years of trial and error—trying out different ways of cutting the persimmons adjusting the temperature during the fermentation process—Itō had refined her production process her grandfather’s old persimmon trees had started to produce fruit again but the yield was still too small to make commercial-scale fermentation feasible Itō shifted her base to Kaizu and decided to concentrate on vinegar-making full time The first step was to draw up a business plan “It wasn’t primarily about applying for financing My main motivation was to use the business plan to get a fresh look and see my idea more objectively.” Itō had often helped clients write up business plans and was able to put this experience to use now in starting her own company Itō admits that there was another reason behind her decision to return to her hometown “I was starting to feel that there were limits to what I could achieve in consulting Although I could advise clients on how to run their businesses companies my guidance wasn’t based on real-life experience and it always felt less than fully convincing.” She was starting to feel that you needed to experience something yourself before you were in a position to advise other people she approached the persimmon division of the local agriculture cooperative and asked them to give her fruit that didn’t pass the strict inspection criteria allowing the produce to be offered for sale as food “The harvest season for persimmons is short and a lot of farmers bring their produce to the evaluation centers at the same time Often perfectly good fruit goes to waste because it gets damaged or goes bad before it can go to market while the producers are still waiting for the results of the evaluations this fruit was just going to waste: you would see piles of it lying around in the back of the warehouse Itō’s persimmon vinegar is produced made using an extremely natural and simple process: the fruit is fermented using yeast found naturally on the skin of the fruit is strained and then left to slowly turn to vinegar under a thin film of opaque cellulose produced the surface of the liquid by naturally occurring acetic acid bacteria traditional method has been used to make vinegars for centuries It uses no added ingredients—and doesn’t even require the addition of water or the use of heat Itō started the fermentation process in early December and the vinegar was ready by the end of March the large five-ton capacity tanks she used meant that the fermentation process took longer so that it was September by the time her first batch of finished vinegar was completed and ready “The feeling when I tasted my own vinegar for the first time was a huge surge of relief,” Itō says now By the entrance to the fermenting shed The building was originally used as a warehouse Persimmons waiting to be processed (left) it’s not easy to see why these specimens failed the selection process Area farmers help out during harvest and at other busy times of year Persimmon vinegar in the fermentation tanks A thin film of acetic acid can be seen on top of the developing vinegar When she sent the finished vinegar to the Japan Food Research Laboratories for analysis the results showed that the persimmon vinegar contained five times as many amino acids as pure rice vinegar Itō tapped her contacts from her days in Tokyo and hired a famous well-known designer for the packaging and branding She chose the chunky bottle with its hefty feel herself The striking packaging for Haliyo Kaki Vinegar Every bottle displays the year of production since different “vintages” vary subtly in flavor the Japanese word for the smallhead stickleback a species of freshwater fish that lives in Kaizu and is designated as critically endangered by the Ministry of the Environment the local authorities are working to conserve the local populations and the population of fish in a lake fed by the Tsuya River have been designated as a natural monument with its habitat protected by the national government The brand name reflects Itō’s determination to promote the natural beauty of the area and protect it for the future She also chose to use the Japanese word kaki for the English branding rather than the English term “persimmon.” The Japanese word is already familiar in many European languages and is also used as the botanical name for the species Itō hopes that one day “kaki vinegar” will become well known internationally as a Japanese product as has happened with “sake” and other terms from Japanese culinary culture At left Itō wants to see if her vinegar becomes more valuable after aging used in Itō’s cask-finishing series to impart hints of the “noble rot” flavors of this famous sweet wine from Bordeaux Once the product was ready, Itō had to think about how to sell it. She had no previous retail experience, but started by selling her product at the local michi no eki produce shop and similar outlets as well as at a “farmers’ market” in the Aoyama district of Tokyo The product gained rave reviews and word began to spread about this remarkable natural product with its uncanny ability to bring out the flavors of ingredients and a number of noted Japanese restaurants in Tokyo started using the product each accounting for about a third of total revenue: online sales Tasting the vinegar The pipette is a reminder of Itō’s chemistry background Some of the kaki vinegar is “finished” in casks previously used to age wine Since a large part of the inspiration for Itō’s company was to make use of fruit that was going to waste it is perhaps not surprising that she is eager to do everything she can to reduce waste from vinegar production One idea was to ask local coffee roasters to roast the persimmon seeds producing a unique caffeine-free “coffee” available nowhere else The lees left over after the moromi has been filtered are rich in nutrients, and are used as fertilizer and as feed at a local quail farm. They are also used as one of the ingredients in a retort curry flavored with kaki vinegar Twigs and other scraps of wood left over after tree-trimming and thinning are processed into cutting boards and lampshades Everything at Itō’s company embodies the ideals of the circular economy: Nothing goes to waste “Coffee” made from persimmon seeds The drink has a pleasant depth of flavor to balance out the coffeelike bitterness Haliyo Curry: a pork vindaloo A cutting board and spoons made from processed persimmon wood A lampshade made from persimmon wood One thing she has been focusing on in recent years is trying to revive the popularity of the yōhō variety of persimmons This hybrid of the fuyū-gaki and jirō-gaki varieties has a darker color and a pronounced sweet flavor Yōhō was registered as a recognized variety in 1991 but the volume being harvested and brought to market has fallen in recent years Itō dreams of a day when it will develop into a local specialty to rival fuyū-gaki in popularity Itō is working to make the yōhō variety more widely available again Itō put the finishing touches to the latest batch of kaki vinegar—the eighth time she has personally overseen the brewing and maturation process Itō is now able to use a small sample from the previous year’s batch as a starter making the fermentation process more stable She has also kept back part of earlier batches for aging and says she is looking forward to seeing how maturation and finishing affect the flavor of the vinegar During the first year Itō was so stressed about whether she would have a usable product that she started to lose her hair “Things are much more relaxed now,” she says with a smile What does the future hold for Itō and her project “I’d like to expand our distribution and sales channels But for me it’s not about moving to mass production and selling as much as possible My ambition is to place the product in high-quality settings My dream is for kaki vinegar to become more widely known around the country and further afield and to associate Kaizu in people’s minds with delicious Maybe one day people visiting Japan from other countries will seek out Kaizu to see where the persimmons and the vinegar come from.” Although part of the original inspiration of the project was to contribute to the local area community Itō now says modestly that this is almost a side effect I suppose we do contribute to the community to a certain extent but really that’s not the focus anymore my real dream—I’m only half serious when I say this and I sometimes think how great it would be if one day I could produce a kaki vinegar there too That would really be a dream come true . . . ” The mission to spread the word overseas has already started to bear fruit and Itō recently received an order from a buyer in Singapore The future looks bright for this small company and its owner’s efforts to bring a distinctly Japanese touch of vinegary magic to dishes around the world Banner photo: Itō Yuki in her persimmon orchard Looking to pack your week in Abu Dhabi with a fun list of things to do there’s plenty to do including trying out a one-off menu Here are six things to do in Abu Dhabi you don’t want to miss this week.  Love food trucks? So do we at What’s On HQ, and EL&N’s food truck in the capital is one you don’t want to miss. EL&N’s original cafe opened on London’s hyper-trendy Park Lane in 2017 and now has outlets in Paris The truck stands out in a pretty pink hue next to the Emerging Man sculpture opposite Etihad Arena The food truck is just a preview of a full fixed cafe opening in Yas Bay at some point in the not-too-distant future EL&N Cafe, opposite Etihad Arena, Abu Dhabi, @elan_cafe  named after one of the most popular cities in Japan a delectable sushi selection or if you prefer – stir-fried noodles Kaizu, Abu Dhabi, Zahya Tourist Club Area, daily 1pm to 5pm, Dhs149 standard, Dhs169 for unlimited ramen, nigiri and soft drinks, Tel: (0)58 691 1981. kaizu.ae As part of the second edition of MENA’s 50 Best Restaurants held on January 30 the 50 Best Signature Sessions are a series of 10 collaborations held at various Abu Dhabi venues featuring a blend of international and local talent of Netflix’s Chef’s Table Series and grill master of Firedoor He will be cooking in BBQ Al Qasr with Chef Martim Moreau and diners can enjoy dry-aged beef ribs BBQ Al Qasr, Emirates Palace, West Corniche Road, Al Ras Al Akhdar, Tel: (0)2 690 7999. mandarinoriental.com The Shot, Manarat Al Saadiyat, Al Saadiyat Island, Cultural District, Abu Dhabi, Tel: (0)2 657 5800. manaratalsaadiyat.ae  Savour the flavours of Spain at The Warehouse Wine & Tapas Bar every Thursday Pick four tapas from the menu which you can pair with a pitcher of classic sangrias or unlimited Spanish wines More tapas can be purchased for an additional Dhs30 per dish Spanish Latin Music brings night together perfectly you can get 30 per cent off on all sangrias Pearl Rotana Capital Centre – Al Khaleej Al Arabi Street, near ADNEC, Tel: (02) 307 5551, @pearlrotana Qasr Al Sarab Desert Resort by Anantara, Al Mirayr, Abu Dhabi, Thur to Sat until March end, Dhs900 per person inclusive of free-spirited cocktails pairing, Tel: (0)2 886 2088 anantara.com wagyu sandos and more authentic Japanese specialities there’s plenty of dishes to choose from we’ve rounded up 14 of the best Japanese restaurants in Abu Dhabi  Born in the culinary capital of Madrid, this Japanese fine dining establishment has cemented its name in the UAE. In Abu Dhabi, 99 Sushi feels like an elevated izakaya and a lovely terrace that makes the most of the beautiful waterfront setting The team behind this decadent Japanese fare dare to do things differently experimenting with flavours and revelling in innovation The result is dishes such as uni (sea urchin) tempura maki; fake nigiri (with Wagyu tartar on potato croquette); and the standout robata wagyu skewers Four Seasons Hotel Abu Dhabi, Al Maryah Island, open daily, midday to 3.30pm and 7pm to 12am. Tel: (0)2 672 3333. @99sushibaruae Akiba Dori is a Japanese street-food restaurant that serves a Tokyo-style Neapolitan pizza expect an eclectic and characterful venue with a venue showcasing ‘street food’ and ‘pizza’ categories Akiba Dori, Yas Bay, Yas Island, open daily 12pm to 12am. Tel: (04) 770 7949, @akibadori This multi-award-winning venue boasts stunning interiors picturesque views of the glittering waters of Yas Bay and a menu inspired by the ancient Spice Route Explore gourmet Pan-Asian flavours and aromas over lunch and dinner Asia Asia, Yas Bay Waterfront, Yas Island, open daily Mon to Fri 6pm to 1am, Sat and Sun 2pm to 1am, Tel: (0)2 235 8663, abudhabi.asia-asia.com Instagrammable Ba: TE is perfect if you like your restaurant’s extravagant Overlooking the serene waters of the Mangrove National Park the expansive terrace is sure to be popular during the cooler months Think cherry blossoms covering more than half the ceiling a remarkable-looking green cupboard (which leads to Abu Dhabi’s coolest hidden bar expect fine-dining Japanese infused with Korean and Peruvian influences Eastern Mangroves Promenade, Al Salam Street. Mon to Thur, 5pm to midnight, Fri and Sat 1pm to 1am, Sun 1pm to midnight. Tel: (0)2 632 5272. @bateabudhabi The ultra-modern concept of the new Café Sushi brings your dining experience to new heights Japanese cuisine is made with passion here and includes a wide selection of sushi Fairmont Bab Al Bahr, Khor Al Maqta, Abu Dhabi, open daily 12pm to 3.30pm and 7pm to 10.30pm, Tel: (02) 654 3333. fairmont.com A family-owned business with humble beginnings in Jumeirah Lake Towers (JLT) in Dubai, this personality-packed eatery is adored for its soulful bowls of Japanese ramen. When the brand expanded into Abu Dhabi’s Yas Bay in December 2021, its menu offering expanded too, paving the way for Daikan Ramen to become Daikan Izakaya in the capital. Read our review here Daikan Izakaya, The Pier, Yas Bay Waterfront, Yas Island, 12pm to 12am Sun to Thurs, 12pm to 2am Fri and Sat. Tel: (0)58 124 1529. @daikanizakaya_ae named after one of the most popular cities in Japan is one of Abu Dhabi’s premium Japanese restaurants Expect authentic flavours featuring some big crowd-pleasers from the land of the rising sun Kaizu, Abu Dhabi, Zahya Tourist Club Area, daily 1pm to 11pm, Tel: (0)58 691 1981. kaizu.ae Niri Restaurant and Bar was originally located at Yas Mall it seems to have blossomed in the fresh sea air at picturesque Mamsha Al Saadiyat a mock cherry blossom tree in full bloom; a long sushi bar; and sleek wooden finishes throughout An excellent addition to the Saadiyat dining scene it makes a respectful bow to haute Japanese cuisine and steps well beyond the well-trodden paths of sushi and ramen restaurants in the capital Mamsha Al Saadiyat, Saadiyat Island, Abu Dhabi, daily to 11pm. Tel: (02) 546 8886, @niriabudhabi Mr. Moto, Yas Marina, Yas Island, Abu Dhabi, 5pm till late daily. Tel: (0) 56 603 7600. @mrmoto.ae A post shared by Origami Sushi (@eatorigamisushi) Origami Sushi finally landed in Abu Dhabi just last year making it the restaurant’s fifth location in the UAE your dining experience will take place in stunning Japanese interiors with exclusive specials including a selection of soups There’s even a private ‘koshitsu room’ capable of seating eight Origami, Marsa Al Bateen Marina, Abu Dhabi, Mon to Thurs noon to 11pm, Fri to sun 12pm to midnight. Tel: (0)2 563 4073. @eatorigamisushi Set in a row of waterfront-facing restaurants Tables and booths are neatly arranged around the impressive show kitchen and those looking for a front-row seat for the culinary action can even perch up on stools at the counter This is inventive Japanese cuisine at affordable prices: fresh salads and sushi are just as impressive as the array of specials like kushiyaki’s and the melt-in-the-mouth shabu shabu burger Otoro is a near-faultless debut for chef Akmal Anuar in Abu Dhabi fuss-free cuisine expertly executed in a way that lets the best-in-class ingredients do the talking Otoro, Al Qana, Abu Dhabi, 12pm to 11pm daily. Tel: (02) 886 9995, otoroabudhabi.com A post shared by What’s On Abu Dhabi (@whatsonabudhabi) Housed inside Huna Yas, a venue home to over 20 brands, expect steaming bowls of ramen, sushi, hand-pulled noodles, wagyu sandos and more authentic Japanese specialities. Read our review here SLRP Ramen, Yas Mall, Yas Island, Abu Dhabi, 12pm to 11.30pm daily, @slrp.ramen diners will be treated to a symphony of flavours from this fusion kitchen which integrates authentic Japanese sushi and French gastronomic linfluences and artistic platters ‘to go’ in a box served in a modern Japanese atmosphere Sushi Art Abu Dhabi, Level 2 at The Galleria, Al Maryah Island, Abu Dhabi, daily 11am to 11pm, Tel: (800) 220, sushiart.ae   Contemporary Japanese izakaya-style dining aficionados, Zuma are masters at their craft and have been drawing crowds in the capital since opening their doors on Al Maryah Island in 2014 This vibrant spot is worth visiting not just for its eclectic and experimental Japanese cuisine leather furnishings and stone elements make the restaurant feel particularly special serving up quality sushi and sashimi that’s firmly among the best you can get in the city Zuma, Al Maryah Island, Mon to Fri, noon to 3.30pm, 7pm until midnight, Sat from noon to 4.30pm, 7pm to 1am, Sun from noon to 4pm and 7pm to 1am. Tel: (0)2 401 5900. @zumaabudhabi