Every product is carefully selected by our editors. If you buy from a link, we may earn a commission. Learn more It’s always fun when a knife designer gets creative. Why create the same old folding EDC knife we’ve all seen a million times when there are so many unique directions you can go in by combining different blade shapes One craftsman who clearly knows how to make a head-turning knife is French designer Guy Poggetti. Best known for his custom designs, Poggetti has teamed up with Boker to create a production version of one of his most fetching designs: the Sanjo The Sanjo’s Tanto blade measures 3.39 inches and is crafted from Japanese VG-10 steel giving it decent durability and edge retention while keeping the cost reasonable The blade is coated with a stonewash finish for a cool weathered look The Japanese vibes continue with a Micarta handle in a brown burlap finish that also lends a sort of antique look to the piece The handle has a slight backward curve to it as well vaguely giving the impression of the handle you might see on a Katana sword A ball-bearing front flipper mechanism allows for easy and quick one-handed opening with the subtle flipper seamlessly fitting in alongside the thin and discrete handle when folded as the flipper disappears completely between the liners The blade is secured with a liner lock and includes a tip-up pocket clip The knife’s name comes from a town in Japan’s Niigata Prefecture, and although it was designed by a Frenchman, the Sanjo’s mix of minimalist design, aged appearance and, most of all, its Tanto blade give off the impression of a true Japanese heirloom Boker lists the Sanjo as “coming soon” on its website, where it’s priced at $141.95. It’s not the cheapest EDC knife in the world by any stretch but for a custom-like designed gentleman’s knife with real day-to-day utility I don’t think it would be too much of a stretch to call it a bargain Share your travel photos with us by hashtagging your images with #visitjapanjp Sanjo kite-flying competition official website Browse the JNTO site in one of multiple languages Please upgrade to a more modern version to fully experience JapanToday site and for security reasons Yamagata–based travel specialist The Hidden Japan has launched a new collection of multi-day tours showcasing local crafts and hands-on experiences unique to Niigata and Yamagata prefectures Yamagata and are designed primarily for travelers seeking intellectually stimulating particularly tourists from Western countries Experiences cater to a wide range of interests Tokyo is well linked to Yamagata and Niigata prefectures by bullet train making northeastern Japan an ideal off-the-beaten-path region for travelers seeking less crowded destinations Niigata Prefecture is best known for its sake Yamagata Prefecture is famous for the yamabushi of Dewa Sanzan and the snow monsters and ski slopes of Mount Zao With their new fully-guided tours linking these prefectures travel specialist The Hidden Japan hopes to shine the spotlight on the lesser-known cities of Tsubame and Sanjo in Niigata Located along the northwestern coast of Honshu these cities share a long history based on trade and exchange with connected yet distinct cultures and traditions visiting both regions allows for a deeper experience of the culture each tour a journey with its own distinct and compelling narrative The tours have been designed primarily for travelers who seek authentic intellectually stimulating cultural experiences on their travels Yamashina notes that the tours can be experienced as is but individual elements of the tours can also be combined using a mix-and-match approach for bespoke tours Niigata and Yamagata are home to some of Japan’s most skilled craftspeople and artisans with Tsubame-Sanjo in particular widely recognised as a center for craftsmanship Proximity to the Sea of Japan as well as the rich soils of the Shonai Plain have nurtured rich culinary traditions while the Dewa Sanzan mountains have for centuries attracted those making spiritual pilgrimages With Tsubame-Sanjo being less than two hours from Tokyo Station by bullet train the tours are an excellent and convenient add-on to itineraries beginning in Tokyo Beyond the Sushi Bar: The Foundations and Future of Japanese Cuisine  four-night tour with a strong emphasis on gastronomy and make your very own dashi (fish stock) blend Catch and prepare your own fish with a local fisherman Delicious meals and hospitality in Japanese-style hot spring inns The Artisans of Uetsu: Encounters with Silk, Steel, and More three-night tour with a strong emphasis on craftsmanship in the Uetsu region see the construction of kitchen knives and hammered copperware Immerse yourself in samurai silk traditions Shop for top-quality crafts and sew your own ornaments Delicious meals and accommodation in Japanese-style hot spring inns Soul of Uetsu: Spirituality and Cuisine Shaped by Nature three-night tour introducing the Uetsu region’s culture with an element of physical activity through walking and cycling tours Slurp se-abura (back fat) and Sakata ramen sample seasonal delicacies at a fish market Hike up Mount Haguro with a yamabushi priest savor the spiritual shojin ryori cuisine of the mountains please visit the respective tour pages at The Hidden Japan’s website Thanks to factors such as an increasing consumer awareness of overtourism and a growing interest in sustainable travel the Tohoku region has received more attention as a travel destination in recent years the Japan National Tourism Organisation (JNTO) revealed that the number of international visitors to Japan in 2024 reached record heights of 36.9 million 15.6% more visitors than the previous record of 31.9 million in 2019 Furthermore, research by the JTB Foundation and Development Bank of Japan suggests that up to 30% of foreign visitors have personally experienced the effects of overtourism; and moreover that 70% of respondents surveyed take sustainability into consideration when choosing travel destinations In a region with very few tour companies catering to English-speaking visitors their commitment to hiring locals and building strong relationships with artisans and small businesses has made The Hidden Japan one of the leading tour operators in Yamagata and the Tohoku region Both Yamagata and Niigata have a wealth of culture and traditions still little-known to travelers Established in 2018, The Hidden Japan is an inbound tourism company aiming to offer travelers deep Japan experiences alongside local masters with a focus on culinary Saori Yamashina & Derek Yamashita (available for interview) Sakata Head Office: 2-26-20 Shinbashi Sakata City Yamagata Branch Office: 1-A Q1 Yamagata Creative City Center Email: info@thehiddenjapan.com I visited Tsubame Sanjo before with my wife years ago before covid They have some of the best knives and kitchenware we have ever seen and all for rock bottom prices too The craftsmen there were really friendly and we did a copper hammering tour with a French woman who lives there Also not sure why the Yamabushi comment above is getting thumbed down We went to Haguro too and stayed at one of the lodges there Thank you for visiting Rick and its great to hear you also found this wonderful region of Japan Haguro where guests can be guided up the mountain and visit the shrines here with a Yamabushi and local guide Use your Facebook account to login or register with JapanToday you will also receive an email inviting you to receive our news alerts A mix of what's trending on our other sites Leaf KYOTO Store Locations The restaurant offers a limited menu of hana dim sum at Sanjo's Ume-en Ume-en Tea House Ama-no-chaya Umezono Sanjo Teramachi has six branches in Kyoto City the Amato-chaya Umezono Sanjo Teramachi branch has a tasteful atmosphere and a limited menu available only at the store making it a favorite among locals and tourists alike The Leaf KYOTO editorial department welcomes unique original articles that deliver the reality of Kyoto and Shiga and are full of local love Among the six Umezono stores in Kyoto City the retro and historical appearance of the Umezono Sanjo Teramachi Store is an eye-catching feature that makes people stop in their tracks as they walk by but also Japanese people may feel excited before entering the store because of its atmosphere The nostalgic atmosphere of the machiya-style exterior The sample showcases are lined with Umeen's regular menu items such as Mitarashi dango and warabi mochi as well as shiruko (sweet red bean soup) and zenzai (sweetened red bean soup) The lineup is also a good way to see at a glance which products are popular one of the attractions of Ume-en is that it offers a menu that is exclusive to the Sanjo Teramachi branch which still retains the atmosphere of the time when it was founded is tastefully designed as if you have stepped back in time decorated with moody lamps with a faint light further heightens the sense of elation of being in a historic space As you sit down on a comfortable sofa and flip through the menu the first thing you notice is the hana dim sum a limited menu item at Ama-no-chaya Ume-en Sanjyo Teramachi Branch Hana dim sum is a gorgeous assortment of six kinds of sweet dishes two kinds of warabi mochi (green tea and brown sugar) which includes other items such as Mitarashi dango a specialty since the establishment of Umeen and seasonal oshiruko (sweet red-bean soup) and zenzai (sweet red-bean soup) making it difficult to decide what to order The fact that they offer seasonal items is another point that adds to the enjoyment of visiting Mitarashi dango and warabi mochi (rice cakes) are also available for takeout It is also nice to be able to take home as souvenirs the ones you like after trying them in the store 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 Leaf KYOTO Store Locations Long-established Kyoto coffee shop [Inoda Coffee Sanjo] reopens after a two-and-a-half year absence creates an atmosphere where the younger generation can enjoy casual dining you will find counter seating in the stately classic atmosphere that has long been a favorite at the Sanjo branch has a new board extended in the center in addition to the original arched section The joints between the new boards look familiar you can see slight scratches and a little fading in the arches that have been used for a long time I hope that we can carve out a new history in the future while taking good care of the old one I can't wait to see where the regulars will sit The staff is also looking forward to the opening of the new restaurant The Oval Shoe Parfait for 1,250 yen is a limited menu item at the Sanjo branch The savory puff pastry is sandwiched between strawberry ice cream and Inoda Coffee's special lemon ice cream the Sanjo branch plans to offer about five limited menu items In addition to the popular an-butter toast as a limited-time item the Sanjo branch will also offer pork cheese cutlet sandwiches Sanjo Morning Set for 1,480 yen is a luxury menu only available in the morning The thickness of the Hokkaido stuffed bacon will surprise you We also recommend enjoying it as an open sandwich with ingredients on toast It seems that many fans are already looking forward to the opening Leaf KYOTO Store Locations Chinese restaurant [Enya Sanjo Koji] was born in an alley in Karasuma which combines chicken broth and white miso for a mild and gentle taste we recommend the special lunch set that includes yaki-sai and ramen The yaki-sai is large enough to be satisfying with the flavor of Kyoto pork softly trapped in its chewy skin Kyoto wonton ramen and black sesame spicy mazemen are also available Three kinds of appetizers for 600 yen: steamed chicken from Kyoto made moist and tender at low temperature many people enjoy drinks with a la carte dishes and finish with ramen The restaurant's modern atmosphere makes it easy for even women to enter and the counter makes it easy for a single person to use the restaurant was a well-known swordsmith thought to have lived in Kyoto’s Sanjo district He used two different inscriptions: “Munechika” and “Sanjo.” The Mikazuki Munechika is inscribed “Sanjo.” (Dimensions: approx Photo: ColBase The celebrated Mikazuki Munechika long sword (tachi) signed “Sanjo,” a National Treasure is thought to have been crafted between the 10th and 12th centuries was a famous swordsmith known as Sanjo Munechika as a Muromachi-period (1392-1573) work listing swords and swordsmiths describes him as a resident of the Sanjo district of Kyoto around the beginning of Emperor Ichijo’s reign (986–1011 as the 66th emperor of Japan) He used two different inscriptions: “Munechika” and “Sanjo.” This blade is representative of those with the Sanjo signature and was regarded as one of the “Five Famous Swords of Japan” (Japanese: tenka goken) during the Muromachi period Its distinctive form bespeaks the old style of Japanese sword making: a strong curvature from the tang through the lower half of the blade (koshi) but almost no curvature in the upper half (saki) The crescent-moon-shaped pattern (mikazuki) of the tempering gives the work its name “Crescent-Moon Munechika” (Mikazuki Munechika).* The sword was left to Kodai-in — the primary wife of Toyotomi Hideyoshi the Sengoku military commander who united all of Japan — and next to Tokugawa Hidetada (Reign of Shogun: 1605-1623) after which it was passed down through the Tokugawa shogun family it is in the Tokyo National Museum’s collection The Mikazuki Munechika features a particularly minute and complex hamon temper pattern. The pattern, consisting of several white lines curved like a crescent moon (mikazuki), gives the sword its name.Photo: ColBase * Quoted from the explanatory text on the e-Museum website (from “This blade is” to “(Mikazuki Munechika.)”  <Reference: Terms used in this text> If you have any feedback or comments on this content please enter them in the space provided below Your valuable feedback and commnents will be referenced for our future operations Subscribe to our e-mail newsletter for receiving monthly updates You will be redirected to an external website Would you like to proceed?If you wish to continue * Information contained in this news release is current as of its date of announcement Be aware that information contained herein is subject to change without notice a leading global real estate company headquartered in Tokyo will open Mitsui Garden Hotel Kyoto Sanjo PREMIER (Location: 45-1 Hishiya-cho This marks the 10th hotel in Japan as part of the PREMIER Series of Mitsui Garden Hotels and is the first PREMIER Series hotel in the Kyoto area Sanjo Street - one of Kyoto’s major thoroughfares – lies in an illustrious district that has developed together with this street Sanjo Street can be traced back to the Sanjo Oji Street of Heian-kyo as Kyoto was known during the Heian period (794-1185) the district was developed as the western origin of the Tokaido Road which is the focal point of Sanjo Street’s historical scenery can be seen across the street from the hotel The hotel will open in a location that provides excellent access to Kyoto’s prominent tourist spots * 1 A space designed in such a way that the garden and building are brought together in harmony with one another a general trading company that specializes in traditional Japanese fabrics and garments founded in 1725 The hotel’s courtyards and bar commemorate Chikirya Co. Kimonos created by famous artists are on exhibit in the lobby-lounge a kimono artist designated an Important Intangible Cultural Property (“Living National Treasure”) The hotel’s exterior façade has a modern architectural design that complements the character of Sanjo Street namely its scenery of modern architecture since the Meiji period (1868-1912) the hotel’s façade is based on brick-like tiles and modern architectural style elements with a rhythmic and well-ordered arrangement of vertically stacked pillars stainless steel lines were used to express horizontal continuity across the building The courtyard runs the length of the lobby-lounge creating a space that embodies the teioku ichinyo philosophy in a modern light A magnificent courtyard with an approximately 7-m-tall symbolic willow tree and Japanese maple trees that express the four seasons make the living space comfortable for guests Indoor greenery of up to around 4 m tall has been placed in a sizable two-story atrium space fresh cheese laboratory GOOD CHEESE LABORATORY Leaf KYOTO Store Locations Hong Kong Yumcha Hoshimachi Kawaramachi Sanjo near Sanjo Ohashi Bridge is a dim sum specialty restaurant that can be enjoyed all day long The sweet and spicy pork filling is deliciously wrapped in a gently sweet skin The beautiful cracks are a sign of quality This is the second branch of the popular "Star Street" restaurant in Shijo-Karasuma who has more than 40 years of experience as a dim sum chef carefully prepare dim sum from the skin up While the grand menu is smaller than that of the main restaurant The beautiful transparent skin is filled with chewy bean paste Shrimp Fried Rice filled with plump prawns We recommend eating it with our special bean-paste sauce the restaurant offers a rice bowl menu that is not available at the main restaurant as it is made by a special class dim sum master the outstanding cost performance is still there Try the Hong Kong-style milk tea and other drinks available only at the Sanjo branch Leaf KYOTO Store Locations Lao Shanghai Sanjo-Ten in Sanjo-kai Shopping Arcade is a place where you can enjoy the "now" of China Gohbaoro 1000 yen is a Chinese and Northeastern cuisine of tempura pork fillet served with ketchup-based sweet and sour sauce A popular dish among men and women of all ages this is the second branch of the popular Kujo restaurant [Lao Shang Hai] who hails from Northeastern China and has worked at local hotels offers a wide variety of dishes that capture the essence of Northeastern cuisine as well as dishes that are currently popular in China He has worked in hotels and high-end restaurants in China and has honed his skills The feature of this restaurant is the rich lineup of dishes that you can get lost in The restaurant offers dishes from all over China and is often used by Chinese residents in Japan Most of the dishes are easy for Japanese to eat and they are well-reputed to be satisfying no matter which one you try A dish of deep-fried lamb spare ribs stir-fried with cumin Finished in a spicy hot and spicy hot sauce style a perfect accompaniment to alcoholic beverages: 1980 yen Steamed scallops and bean-starch vermicelli with garlic Steamed scallops and vermicelli are seasoned with soy sauce and other seasonings and drizzled with hot oil for a savory flavor In addition to a set meal menu of 850 yen and up at lunchtime and other items are sold in the store all day long making it an attractive choice for a variety of occasions Today's print edition Home Delivery Glasgow-born artist and metalworker Kathleen Reilly has called Japan home since being awarded the prestigious Daiwa Scholarship in 2019 From 2020 to 2022, Reilly lived and worked in the town of Tsubame-Sanjo though she initially succumbed to the charms of the community after attending the “Biology of Metal: Metal Craftsmanship in Tsubame-Sanjo” exhibition at Japan House London in 2018 Reilly learned about the small rural area’s renowned reputation with metalwork She spent her time there acquiring knowledge from and working alongside their skilled artisans — training in a cutlery factory to hone her craft and gain generational and technical knowledge that would influence and inform her in the production of her future works.googletag.cmd.push(function() { googletag.display('div-gpt-ad-1499653692894-0'); }); In a time of both misinformation and too much information quality journalism is more crucial than ever.By subscribing Your subscription plan doesn't allow commenting. To learn more see our FAQ Sponsored contents planned and edited by JT Media Enterprise Division Surprises and snowshoe treks in rural Japan are traveling companions We impulsively choose to snowshoe around a remote dam and came across mysterious tracks and an unexpected wild mammal we found world-class gourmet meals in a small village’s country inn a nearby highway would have us zipping over repetitive stretches of chain restaurants a longer route to Sanjo promised a slow zigzagging cruise through farmland and barely populated towns in Niigata “...the one less traveled by / And that has made all the difference.” Passing weathered-wooden shrines and quiet farmhouses near winter-empty rice fields, we headed toward distant white peaks. On our way, a sign with a picture of swans distracted and diverted me off course toward the Ikarashi River, where we found a swan-stopover site the river glistened under the blue sky and bright sun Scores of birds and just a few people were present A man was shooting birds with a baseball-bat-sized camera lens and a young mother and son were throwing puffed rice toward graceful longnecked swans We decided to picnic on sun-warmed rocks and share rice with our new feathered friends and other bird conversations mingled with the burbling river a score of flying swans with wingspans longer than two yards swiftly sliced the sky in front of craggy white peaks they were returning to spend spring in their home range of Siberia Read More: Celebrating the New Year on Snowshoes in Japan Swans from Siberia enjoying the “warm” Japanese winter After our picnic, we headed toward those same peaks, expecting possibilities for snowshoe exploration. It was our visit to those mountains near Sanjo, Niigata. Then, impulse led me to turn at the Otani Dam entrance where shoulder-high snow walls lined the road Bright sunlight poured through a blue-sapphire sky onto small hills meandering around the dam’s flat surface Rivulets of trickling water heading toward the lake were boring holes through the snow We were alone with the blue spring sky and our snowshoes at Otani Dam We saw and followed snowshoe prints but met no one A sign emerging from the snow cautioned visitors to be aware of bears we encountered large animal tracks and scat intermittently announcing our presence with loud calls of “Hey bear “A bear cub just ran toward the lakeshore.” Uneasily It was not a bear but the hairy behind of a boar trotting up a stream bed Read More: Snowshoes and Monkeys The beautiful snow-covered lake on our snowshoe outing Our first sighting of a boar in the snow exhilarated us we returned to the car to drive toward Rankeisou a Japanese–style inn that is a registered tangible cultural property near Sanjo Japan’s Agency for Cultural Affairs defines tangible cultural properties as “cultural products with a tangible form that possess high historic a cultural treasure of Niigata that is also a great place to stay A fifteen-minute drive from the dam brought us through a small village and by a 200-meter-high cliff plunging into the Ikarashi River Residents say that the rock face glows with the morning sun A private road led us to Rankeisou Built of wood and many other local materials the central and oldest building of the Rankeisou inn complex blends with the nearby forests A snowshoer was enjoying the Rankeisou Inn garden we donned snowshoes at the front door and walked into the snow-covered front garden and yellow carp swam in a pond between the hotel and the river freshly dug snow holes held candles for night illuminations we stopped to appreciate the flow and splashes of a small waterfall we explored fields on the other side of the hotel The inn’s owners organize snowshoe treks once or twice each year up a neighboring mountain These trips take place in late February or mid-March when snow levels are usually at their highest We enjoyed one of the indoor baths at the inn Rankeisou’s charms include hot and cold springs Geothermally heated water is diverted into three unique bathing areas The communal baths (bathing naked is the custom) have male and female sections indoor and outdoor baths look out onto the riverbank and Yamanoyu comes with a view of the mountainside Quiet mountain trees and moss highlight the music of the river flickering candles in the snow enhance the ancient atmosphere of the inn The Rankeisou Inn is illuminated by candles in the snow at night A rural northern-Japan elegance permeates the design and the meals of this nearly century-old inn based on local cooking and mostly seasonally available ingredients gourmet dishes are served in private rooms decorated with Japanese art and rustic views I noticed that generations of woodpeckers had pecked numerous holes in the exterior of one wall The Ohtake family has managed the Rankeisou for four generations and the current generation takes a hands-on approach Though my wife is a vegetarian with an allergy to soy milk they prepared a vegetarian feast exquisite in appearance and taste Ohtake recalled my wife mentioning that we were celebrating an anniversary They made us a vegetarian feast for the eyes and stomach We drank green tea in our room in the morning while the river flowed by and rain dripped off the inn’s roof we had time for one outdoor hot spring and a fabulous breakfast Due to the morning rain and warming temperatures that followed that trip became our last one in the.2020-2021 snowshoe season in our area We will return next winter for the other dams Enjoying the morning view after wonderful snowshoeing and hot spring adventures From Niigata or Tokyo look for the free shuttle bus service to Rankeisou It leaves from the Tsubame side of the station at 2:45 pm take a taxi that will cost around 6,000 yen or $50.00 US dollars A rental car is necessary to get to Otani Dam You can rent cars in Sanjo or Niigata City have you been to Sanjo in the Niigata Prefecture of Japan what winter experiences and recommendations do you have Please share your insights with us in the comments below Greg Goodmacher loves water when it falls as snow He enjoys his life in Japan and aims to share his joy through his writing His full-time position is university professor at Keiwa College in Shibata Δdocument.getElementById( "ak_js_1" ).setAttribute( "value" This site uses Akismet to reduce spam. 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Powered by WordPress Leaf KYOTO Cloud Nest Rooftop Bar" From right to left: Virgin Mojito (non-alcoholic) 1800 yen Yuzu AMAZAKE Sparkling (non-alcoholic) 1600 yen Kyoto Pink Lemonade ( (non-alcoholic) 1,600 yen Leaf KYOTO Store Locations The plate at Ajipai KYOTO Curry restaurant [Ajipai KYOTO] from Tottori has moved from Shichijo learned from his Indian family's curry experience and bean curry/dal with 3 kinds of accompaniments Side dishes such as onion achar are excellent supporting characters The menu is calculated to harmonize the flavors of the entire plate including the four to five side dishes served on the side The restaurant also offers a special masala chai made with many spices and tea leaves from 3:30 p.m so that customers can enjoy it as if they were at a café Curry orders can be placed at any time during business hours or any other time and in any other form you like Leaf KYOTO Store Locations Japanese spice curry at [Alley Oku Rent Curry Zorome] near Sanjo Ohashi Bridge which operates as a creative Japanese restaurant at night will start serving spiced curry at lunch time which is made with the unique skills of the owner is well received and attracts many curry lovers and people who work in the neighborhood Spice mackerel curry and spicy spicy pork keema curry for 1200 yen + soft boiled egg for 150 yen Spicy keema seasoned with Sichuan pepper and rich mackerel curry match rice with a 3:1 ratio of white rice and basmati rice the standard dish is a mackerel curry made with mackerel dried in soy sauce and then finished with 10 spices of our own blend Leaf KYOTO Store Locations Easy access to Kyoto's sightseeing spots Mitsui Garden Hotel Kyoto Sanjo Premier is located just a short walk from Karasuma-Oike Station a 7-meter-high willow and a mountain maple There are a total of eight different types of gardens in the building creating a Kyoto-like atmosphere where you can feel the colors of the four seasons even though you are in the middle of the city ［The hospitality of the hotel can be seen everywhere such as the "ubububore-ishi" stone inherited from the Chikiriya Corporation The theme colors of the guest rooms are traditional kimono and textile-inspired kasane colors Also note the wooden crafts and Kyo-Sashimono stacked boxes and memo pads including a junior suite designed to embrace the garden and a queen room with a washing machine for mid- to long-term stays The hotel also has a fitness room and other facilities that will make your stay in Kyoto a comfortable one Leaf KYOTO Store Locations A long-established Japanese sweets store that has been around for over 300 years [Ise Genroku Tachibanaya Main Store] / Sanjo Horikawa this long-established shop has been in business for more than 300 years and is well known locally for its "edible chimaki," a type of rice cake made by Takayama which will return to the Gion Festival in 2022 It is a popular store that sells Genroku-yaki which is made by sandwiching red bean paste in a skin baked by hand by a craftsman which are made with black bean paste prepared only with black soybeans and sugar is another gem that many fans come from as far away as Nagoya and Wakayama to purchase When it was first sold temporarily at the Gion Festival in the old days firm product to be eaten at room temperature Now it has evolved into a style with a melt-in-your-mouth texture and eaten cold The flavor of deeply roasted Kurojyu soybean kinako (soybean flour) also relaxes the taste buds Bracken-starch dumplings eaten chilled with delicious twists Leaf KYOTO Store Locations [Italian bar COVO] relocated to Sanjo Kawaramachi and opened Whole tomato and mozzarella cheese risotto (1,500 yen) is a new specialty after the relocation Moved this year to a large store with counter and table seats there is a "COVO" atmosphere with the meaning of a hideout such as the shop's structure and interior decoration COVO recommended appetizer platter 10 kinds 2400 yen and chicken breast ham marinated in salt koji charcoal-grilled meat and homemade sausages it's a perfect accompaniment to alcohol we also offer great-value bottles starting at 3,300 yen For their next live-action manga adaptation Japan is going under the microscope and to bring Cells at Work RELATED: ‘Kingdom IV: Return Of The General’ Live-Action Film Readies For War With New Teaser Trailer, Japanese Release Date Confirmation story takes viewers into an anthropomorphized version of the human body and follows the adventures of AE3803 (Tsubame Sanjo in Rurouni Kenshin Part I: Origins) a determined but clumsy red blood cell with a bad sense of direction and a duty to deliver oxygen to different parts of her world The educational series also follows one of the Neutrophil Division’s most skilled fighters White Blood Cell U-1146 (Takeru Satoh – Kenshin Himura in the Rurouni Kenshin live-action films) as he both fights off the various bacterial viruses and pathogens that threaten the body and provides his assistance to any other cell who needs it each of which explore a different aspect of the series’ internal hierarchy (pun definitely intended) Yuko Kakihara’s and Yasu Original’s Platelets at Work depicts the adorable misadventures of the tiniest zmembers of the Cells at Work as they work together to close various different wounds across the body WHITE centers on White Blood Cell U-1146 as he trains a newly recruited immature Band Cell to become a full fledged member of the Neutrophil Division Medicine by Ryo Kuji focuses on the entire body and explores how the various cells interact with human medicine In further deviating from the rest of the franchise rather than centering on the cells’ work duties Kanna Kurono and Mio Izumi’s Cells at Work Friend instead follows the tale of a singular Killer T cell as he attempts to overcome his severe social anxiety and make friends with his peers not every installment of the Cells at Work franchises takes place within the same body as the main series Neo Bacteria depicts the wars waged between good and bad bacteria inside the intestines of a high school girl. RELATED: Rumor: Netflix’s ‘One Piece’ To Race-Swap Nico Robin, Alleged Season Two Casting Call Seeks Latina Actress For Role Of Straw Hat Archaeologist Akari Otokawa and Shigemitsu’s Cells at Work Helper T and White Blood Cell as they navigate the pregnancy of their adult female host Baby depicts the cells as found within a 40-week old human fetus and the various ways in which they help the baby develop Moe Sugimoto’s spin-off Cells NOT at Work tells the story of a Macrophage attempting to persuade a stubborn group of overgrown Erythroblasts to leave home and start working as red blood cells One of the more comedic entries in the franchise Yu Maeda’s macho-heavy Cells at Work Muscles follows the workers within an aspiring muscle-builder as they attempt to keep his body in working condition a furry take on the entire ‘anthropomorphic cells’ concept which follows the adventures of the cells found within not a human it should come as no surprise that the Cells at Work franchise is not afraid to cover darker topics Shigemitsu Harada and Issei Hatsuyoshi’s Cells at Work: Code Black follows the travels of a Red Blood Cell and a White Blood Cell after they are transfused into an unhealthy human host with the sole mission of fighting back multiple threats including diabetes Kae Hashimoto gives the franchise a Yakuza twist in Cells at Work therein portraying the various cells as being in a gang war against such opponents as COVID-19 or the side-effects of illegal drugs it should come as no surprise that the franchise is finally receiving a live-action film Per Japanese publication Comic Natalie (translated via Deep L) Japan unveiled the film’s first teaser during their June 11th production presentation is helmed by Fly Me to Saitama film franchise director Hideki Takeuchi with the writer for the live-action Kaguya-sama – Love is War franchise assigned to coordinating the cells action packed microscopic encounters against their bacterial enemies is none other than the well-renowned action coordinator on the live-action Rurouni Kenshin film series is scheduled to get the blood flowing in Japanese theaters this December NEXT: Netflix Announces ‘Bet’, A Live-Action And Race-Swapped Adaptation Of Japanese Manga ‘Kakegurui – Compulsive Gambler’ More About: Scriptwriter Riku Sanjo and Toei executive producer Hideaki Tsukada discuss the upcoming Fuuto PI anime series The panel at the 2021 Annecy Film Festival for the upcoming Fuuto PI anime series featured a discussion between Toei executive producer Hideaki Tsukada and scriptwriter Riku Sanjo Sanjo has also been involved in writing the story for the manga sequel set after the events of the television series Kamen Rider W Kamen Rider W scriptwriter Riku Sanjo spoke of how the creative team tried to stick as closely to the original story elements of Kamen Rider as possible Sanjo further stated how the freedom of writing the story for a manga format allowed them to write and establish story elements that they were unable to do on television alongside Toei executive producer Hideaki Tsukada also stated their hope that the animated format and the stories aimed at older audiences will be able to introduce new international fans to Kamen Rider Source: OTAQUEST Hardcore Kamen Rider Dragon Knight enthusiast Enter your email address to subscribe to the Tokusatsu Network and receive notifications of new posts by email Tsubame Sanjo is home to Japan’s master blacksmiths where generations of craftsmen have shaped steel into some of the world’s most sought after sushi knives old meets new as traditional steel-smithing techniques combine with modern technology to create some of the sharpest blades in the world Two hours away from Tokyo via bullet train Sanjo has been a centre of blacksmithing in Japan since the feudal Edo Period and continues to celebrate its centuries-old manufacturing heritage with an annual factory festival The intricately carved blades produced in the area are prized for their strength and durability Steel objects forged in Sanjo are used by top chefs around the world in the foremost sushi restaurants and even as the cutlery at the annual Nobel Prize ceremony dinner The secret to Sanjo’s success and reputation for master-quality craftsmanship lies in a reverence for perfection in even the smallest of details Koshi Yamamura is the third-generation President of Yamamura Manufacturing “Our blacksmiths don’t just shape objects out of steel we consider the very microstructure of the steel to create our blades,” he says “The microstructure swells at high temperatures so we forge steel using the lowest possible temperature to maximise the durability of our blades If we were manufacturing factory equipment “The quality of a Japanese knife lies in its hardness and strength but these qualities conflict with one another.” This specialisation is crucial to meet the demands of the area’s blacksmiths The efficacy of their techniques is dependent on the specific type and quality of steel used Most Japanese traditional steel-working requires carbon content at 1% This preference dates back to when Japan was isolated from the rest of the world Being in a country without many mineral resources Japanese blacksmiths needed to ensure they used what little they had without wasting material Craftsmen apply their expertise to bring out the best in their chosen source material,” Yamamura says Yamamura uses locally-sourced high-carbon steel that has been specifically formulated for making sharp blades “The ability of steel to adapt to multiple use cases is fascinating Steel is special in its ability to be optimised for the qualities we need It takes decades of experience for a craftsmen to reach the level where they can craft the steel to unlock its fullest potential Tokifusa Iizuka has been making knives in Sanjo for 50 years His Shigefusa Knives imprint is a local legend Iizuka’s high profile led him to receive an accolade from the governor of Niigata Prefecture “It only takes a few years to learn how to craft a basic knife out of steel,” he says perfecting your ability to the level that you can do business takes at least a decade.” Shigefusa knives are highly sought after by chefs all across the globe for their durability and razor-sharp edges Each knife is hand-forged by the master Iizuka and his two sons A single knife can take an entire day’s work from start to finish There is a long waiting list to obtain one of these handcrafted knives and some customers wait over three years for their knife to be completed we consider the very microstructure of the steel to create our blades.” “The quality of a Japanese knife lies in its hardness and strength,” he says but these qualities conflict with one another So it’s important to constantly make adjustments during the forging process.” Knowing how to bring these qualities out of the steel and adjust them at a fine level is something that can only be gained through first-hand experience “If I told my sons to do it this way or that way but they would never be able to become masters in their own right,” says Iizuka are necessary parts of the path to becoming a master I would fight with the steel and try to make it listen to me,” he says I now want to build a friendship with the steel as I craft it Forging a relationship with the steel itself if maintained properly with regular sharpening This is only possible because they are created with steel yet hard enough to endure decades of professional use Steel is the only metal that Iizuka works with It is strong enough to make a blade that can’t be broken yet malleable enough that it can be sharpened to create a super-fine edge Striking this perfect balance is necessary to ensure that the knife can be properly maintained is why a single Japanese steel knife can last a lifetime “The quality of the steel must match the quality of the sharpening stone through a very finely struck balance,” says Dr or even can be passed down to the next generation.” This focus on perfection dates back to the origins of steel forging in Japan when steel was used to craft katana swords used by feudal samurai the very souls of these warriors reside within their blade “Warriors in feudal Japan would call their sword tamashii “Our ancestors used the same techniques and the same materials as we do now so today’s steel blades also contain the soul of the samurai.” Steel knives bring out the flavour in Japanese sushi Japan’s sushi chefs depend on traditionally forged Japanese steel knives like Iizuka’s to prepare their finely cut fish Sushi chef Katsunori Ikeda runs Sushi Katzu in central Tokyo near the Hanzomon Gate of the Imperial Palace “The relationship between a chef and his knife is a deeply personal one,” says Ikeda Sushi chefs traditionally use a trio of knives: yanagiba slender yanagiba culinary knife is used to slice the fish that will become sushi and sashimi The large and heavy deba knife is used to fillet whole fish and the usuba knife is used to prepare vegetables “There are scientific reasons why a super sharp Japanese blade makes a difference in preparing delicious sushi.” trustworthy yanagiba can be used to accomplish all of the necessary tasks well-made Japanese yanagiba steel knife,” says Ikeda “I can fillet an entire 100-kilogramme maguro tuna fish from start to finish.” Japanese sushi chefs use traditionally forged steel knives because their blades are sharp enough to slice through flesh in a single motion “I was born the son of a sushi chef but I also always had a fascination with science,” says Ikeda “There are scientific reasons why a super sharp Japanese blade makes a difference in preparing delicious sushi A swift cut made in a single motion ensures that the delicate cell-structure of the fish itself is kept intact so that the enzymes necessary to the fish’s distinctive taste and texture come out “I use a longer 33-centimetre yanagiba knife because of its long durability,” he explains “Some people may think that sushi chefs need many knives to do their job Masters like Ikeda cut by drawing the blade across the body of the fish in a distinctive pulling motion Slicing in any other way creates friction that damages the texture of the fish “Some masters say that you cannot cut by trying to cut and every time,” he says with a glint in his eye “That is what makes our Japanese steel knives special These blades can slice cuts that are perfect every time and respectable sushi cannot be served with anything less.” It is the traditional crafting techniques passed down by generations of masters like Iizuka that keep Sanjo’s tradition of excellence alive there is rising concern about how to cultivate the next generation of craftsmen Yamamura obtained his doctorate in engineering making him a rare combination of craftsman and scholar “Our craftsmen have mastered traditional steel crafting techniques but they are not necessarily able to explain the scientific basis behind them.” he says “I wanted to be able to better connect our local community of craftsmen to the world.” But what really keeps manufacturers like Yamamura focused on steel is something simple: It is fascinating to work with “Blacksmithing lets you do all the things your parents told you not to do when you were a kid like working with fire and touching sharp objects,” he exclaims with a smile on his face you can see it change before your very eyes This is something mesmerising that I would like everyone to see and experience for themselves.” worldsteel or any third party contracted to write on worldsteel's behalf shall not be liable nor held responsible for the content of the material published in our website which is strictly based on the information provided by the companies The information contained in this website does not imply that worldsteel or any third party contracted by worldsteel has endorsed or approved it and it reflects solely the views of the company providing the information worldsteel shall not be held liable for any damages or losses resulting from the access or use of the content published in our website a renowned name in the field of educational guidance and admissions is proudly celebrating its 15th anniversary. For more than ten years and a half this consulting company has been guiding over 10,000 students successfully into top-ranked universities globally Since 2008, Sanjo Educational Consultancy has become known for its commitment to student success The consultancy provides a variety of detailed services from career counseling to course selection as well as university application assistance Their holistic approach guarantees that each student receives highly customized attention towards meeting their personal goals and aspirations Sanjo Educational Consultancy has been thoroughly providing career guidance Their main forte lies in the fields of BDS (Bachelor of Dental Surgery) and MBBS (Bachelor of Medicine They focus extensively on these courses by offering specialized guidance tailored to the unique requirements of medical and dental school applications This includes detailed support in preparing for entrance exams and navigating the intricate admission processes Sanjo's expertise in BDS and MBBS ensures that students receive the most relevant and up-to-date advice maximizing their chances of success in these competitive fields "Our aim has forever remained to render students with necessary resources and knowledge they need to achieve academic dreams." The business’s CEO Mr Rony Thomas stated The consultancy addresses the overwhelming array of choices facing students today by carefully analyzing and selecting courses based on individual aspirations and future job prospects This meticulous approach reduces potential errors and enhances the chances of a successful career noting increased job opportunities in the medical field abroad and expanding opportunities in IT and management sectors within India the consultancy assists students in selecting cost-effective courses and institutions “Reaching 15 years milestone and also impacting more than ten thousand students is an evidence of our dedication and the trust that students including their families have in us.” Sanjo Educational Consultancy guarantees enrolling students in schools having world-class infrastructures Rony Thomas is firmly convinced that comprehending someone’s ability is a fundamental way to unlocking their best results and Sanjo is devoted to helping students and their parents all the way in the process of education Sanjo Educational Consultancy will remain committed to these core values of excellence integrity and student centric service as it expands its horizons through more academic opportunities meant for increased number of young people Powered by EterPride | © 2025 AhmedabadMirror Ahmedabad Mirror is an award-winning city newspaper from Shayona Times Pvt A hyper local daily that is global in its approach We use cookies and personal data to enhance your experience and fund the production of content on our site. 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Cookie Policy By subscribing, you agree to our Terms of Use and Privacy Policy In hopes to revive tourism in the region, the Japanese metalworking town of Tsubame Sanjo is now offering visitors a very special and unique treat: iron-flaked ice cream Located on the border between Tsubame City and Sanjo City in the Niigata Prefecture of Japan the manufacturing town has suffered massively from slowing global tourism due to the ongoing coronavirus pandemic and so its artisanal communities have come together to work on various projects in order to attract more to the region Snow Peak is a manufacturer of climbing apparel and gear with headquarters in the region of Niigata a popular spot for winter activities like skiing and visits to the traditional hot springs called onsen The mountainous landscape provided inspiration for the brand’s philosophy of fostering closer contact with nature and also supplied the setting for the company’s main offices with accompanying open fields – all of 15 hectares – where employees can test equipment and practitioners of the outdoors can set up camp A small hotel complex that includes a spa and a restaurant has now opened close by with the idea of replicating the camp experience All of the resort’s facilities come under one same roof whose origami-like folds echo the craggy silhouette of Awagatake and which presents generous eaves clad in 20,000 pieces of firewood The rooms do their part in reinforcing the engagement with the environment through clayey finishes coated with soil collected from the site during construction and elements brought in for reuse from a local hardware factory Book: Kengo Kuma Arquitectos ArchitectsKengo Kuma & Associates; Jun Shibata Colaboradores CollaboratorsEjiri Structural Engineers (estructura structure); Kankyo Engineering (instalaciones MEP services); Green Wise (paisajismo landscape) there arent any match using your search terms Leaf KYOTO Store Locations Enjoy aged sea bream in your favorite way at [Taimeshiya Fukuno] in Sanjo Kawaramachi Sea bream sashimi with homemade sesame sauce which is operated by Nagoya's Japanese restaurant Nozawa you can enjoy the combination of aged sea bream and secret sesame sauce Fukuno's sea bream rice starts with rice and sea bream flavor and then topped with minced sea bream cooked with real Japanese pepper Finish off with plenty of dashi green tea or sea bream chazuke with hojicha The owner and his wife want to support the student generation living in Kyoto The liveliness of the cheerful staff is also likely to add to the appeal of the store you can also purchase the famous Fukuno sesame sauce for 1,000 yen Riku Sanjo has worked on Kamen Rider W and Zyuden Sentai Kyoryuger Before the premiere of his third tokusatsu series sat down for an interview with Hyper Hobby Hyper Hobby: Kamen Rider Drive seems to be a police story Having written for a detective story in “Kamen Rider W,” do you feel this is a genre you are good at Writing something of that genre is quite engaged and difficult so it wasn’t really something I liked to write Producer Tsukada was doing “The Woman of the Crime Lab” so he had lots of experience in creating this type of mystery work and I was able to get a lot of pointers I then realized just how difficult a mystery series is to create Producer Oomori let me know from the start that it was going to be a single Rider and that the concept was cars He said he wanted to portray a Rider that “would stand against difficult times by himself.” Producer Sasaki from TV Asahi wanted something more episodic and with a very strong “incident” feel I guess it is to make it feel different than Kamen Rider Gaim I then told them how a police drama would be what made the most sense HH: So you decided to immerse yourself in a difficult situation Was this with the certainty that you’d succeed Sanjo: Since W’s activities involved a lot of foot work they evoked more the atmosphere of “Seibu Keisatsu” (Early 80s police series) Then I thought about what a car-riding hero’s appeal would be and thought of the moments in which he arrives at the scene With the “There is no time!” feel and stepping on the gas arriving just in time and things like that An image of the hero bursting through a door and instead of just steady investigation to find the culprit HH: So you say that one of the bases was cars Didn’t you have a certain resistance to have a Kamen Rider on a car I like Rideron (Kamen Rider Black RX) quite a lot He would sometimes use the shockwave of an explosion or the speed of a fall to do it he’d need Cyclone to create enough pressure for the helix (Cyclone) in his belt to spin I think there is a similarity with Rider 1’s Cyclone and Tridoron in the sense that Drive cannot really use his full potential without it HH: Did you have any disagreements with the producers when creating these scenarios Every stage of the creation of the hero and such was cleared quite smoothly I was really surprised when I first got the offer It hadn’t been that long since Zyuden Sentai Kyoryuger had finished and the car concept was something really fresh and new HH: What Kamen Rider left an impression in you Sanjo: That has to be the first Rider 2 of the original series the transformation poses and many other tropes were established then he fights them and finishes with a rider kick It’s 30 minutes of a battle musical you can’t stop watching Sanjo: I think it is important to pick up all this details that were revolutionary in their time The first thing I pictured was definitely him “arriving at the scene.” In the original series the Shocker monster would run and say “He won’t get this far!” only to find out he had been outrun I used to think “Cyclone is so fast!” So I wanted to portray something similar tires screeching and then Drive getting out of it HH: Anything you want to pay special attention to Sanjo: I wanted to have a bunch of weird and quirky people gather and do things you had the client come with a request and then the case being solved In the case of a police drama you can start All English translations are accredited to The Tokusatsu Network staff members Please do not repost without crediting and directly linking back to the original Tokusatsu Network article Riku Sanjo is the guy who did both W and Fourze right I can declare myself WAY more hyped for Drive now that I am aware of this @TokusatsuNetwork: I noticed a lot of interviews with Urobutchi were translated for Gaim in other places Would you all happen to have any of the interviews with Nakashima for Fourze Would you be willing to translate any of them ‘piece hostel sanjo’ located in kyoto japan reimagines the relationship between traveler and destination was redesigned to encourage guests to forget their lodgings and experience the city to its fullest potential rooms were altered to be comparatively smaller in size to typical accommodations and the building itself was aesthetically reduced in order to mimic the outside environment by shifting the boundary between guest and city the external world seeps into the interior — filling it with a unique sense of place that eludes even the most considered hotels and hostels lounge seats and open access to terrace  designboom has received this project from our DIY submissions feature, where we welcome our readers to submit their own work for publication. see more project submissions from our readers here AXOR presents three bathroom concepts that are not merely places of function but destinations in themselves — sanctuaries of style Leaf KYOTO Store Locations The second branch of the Shibuya queue restaurant in Okazaki relocated and opened in Sanjo [Shoto Cafe KYOTO] A very popular store that opened in Shibuya He decided to open a café in Kyoto because he wanted to open a café more slowly He decided to relocate to Kyoto in search of a place where he could meet local people The owner of the café is friendly and enjoyable attracting the customers who come to the café enjoyable taste of his popular restaurant have already attracted many people from the neighborhood to the café Shoto Cake Butter Toast 700 yen has been a staple menu item since the restaurant's opening The circumference is twice baked with butter and the saltiness of the butter are a perfect match tastes great with the milk portion that has hardened into a soft set within a densely-built neighborhood in takamatsu city, kagawa, japanese firm yasunari tsukada design were tasked with building the ‘sanjo hokusei community center’ – a meeting and social hub for local residents surrounded by narrow alleyways and housing the scheme had to embody a distinctive identity while serving as a welcoming space for the community composed of two pitched-roofed buildings clad completely in a dark the two volumes are connected by a glass entrance and passageway the space has been divided into two simple rooms: one for meetings and the other for versatile activities the design sees the center visualized as two small houses and instead of a single entity this separation enabled each building to be downsized in order to harmonize and blend with its residential context the garden behind the transparent passage can be seen mimicking the same impression as the alleys around and inviting a significant amount of sunlight into the volumes the community center stands as two house-like buildings both buildings have been clad in a dark paneling a glass passageway connects the scheme together the route inbetween the two buildings mimic the alleyways within the neighborhood be defining the center into two separate volumes each building can be downsized to harmonize with its surroundings exposed timber trusses seen in the meeting room the interiors have been left simple to cater to different uses the result is a modest but symbolic community center set within a residential neighborhood Leaf KYOTO Store Locations ［Onigiridokoro Nariichi a dream come true for a married couple in Kyoto's Sanjo-kai shopping district We wanted to open a restaurant as a couple someday," says the owner and his wife The owner and his wife love onigiri and opened Onigiri-cho Nariichi (Nakagyo-ku The 22 varieties of onigiri include the standard Katsuo (bonito) and grilled salmon as well as a varied lineup such as the egg yolk and minced meat on top of a shiny egg yolk Rice flour fried chicken set with two or more rice balls of your choice for +480 yen It comes with ginger- and garlic-flavored fried chicken Rice balls pictured are grilled cod roe (290 yen) and salmon with yuzu pepper mayo (320 yen) or there is a counter inside the restaurant where you can eat in you can order a set meal that includes crispy fried tofu made from rice flour "My goal is to provide even more delicious onigiri to please the local community The owner says he is considering expanding the variety of prepared foods and boxed lunches in the future and gently wrapped in premium Setouchi nori (laver) the new sequel is once again set in Fūto city and will focus on the characters Shōtarō Hidari and Philip The Kamen Rider W series aired from 2009 to 2010 First image via Orends: Range Japanese version We arrived just in time to catch a glimpse of the sweat and tears that go into making the high quality products Japan is known for worldwide Just a two-hour shinkansen trip from Tokyo Niigata’s Sanjo and Tsubame cities – which are technically two separate municipalities but are often branded as one – are famous for their metalworking with the region’s artisans being particularly known for their innovation and dedication to their craft The region’s industry can be traced back to humble beginnings when only a few lone craftsmen made wakugi (a Japanese-style nail) during the Edo period and recently there’s been a move to connect the artisans directly to their customers through factory tours and events The idea is that through witnessing the labor-intensive process behind crafted items customers can gain an understanding into their creation We decided to try out craftsman life for ourselves at Sanjo Blacksmith Training Hall a facility that opened in 2005 with the aim of keeping traditional techniques alive It also offers metalworking lessons to laymen With our hearts set on making a letter opener from a nail gave a helping hand which was simultaneously awe-inspiring and demoralizing He hammered everything out in mere seconds we made a katana-shaped letter opener that was as beautiful as it was sharp where their open factory featured large windows and zoomable TV screens which allowed us to get a closer look at what was going on behind the glass is 85 and has been working in the industry since he was 15 there are increasing numbers of younger people joining their ranks we headed to Chinese restaurant Taikanro for some typical Sanjo soul food: curry ramen thin soup was served with thick-cut fries lurking among the noodles – an unexpected but not bad combination we stopped by Kitaimogawa terraced rice fields to take in the stunning view over the steps of green while sipping on delicious fresh mountain spring water – straight from the source We settled in for the night at a delightfully secluded – and we mean secluded – ryokan perched next to the Sumon River This roughly 100-year-old inn would fit seamlessly into a Ghibli movie There’s nothing like drifting off to sleep to the sweet sound of silence… we learned that craftsmen here spend over 10 years perfecting their knife-making skills Some blades are the sole responsibility of one lone artisan and it takes them 30 to 45 days to make one knife The final touch is the name of the company hand engraved into the blade – just like sword makers did back in the day – leaving a distinctive style so that the knife can be traced back to the person who made it a popular local joint serving seabura (literally “back fat”) ramen famed worldwide for its hand-hammered copper kettles While many machine-made products are at their prime when a customer receives them copperware becomes more beautiful starting the moment the customer lays their hands on it The lustre continues to develop as it’s used over generations we watched a handful of artisans rhythmically beat sheets of copper into shape As one artisan melted some silver in a fire time and dedication required for these beautiful products we choose to place in our homes Steel yourselves – there’s more to Sanjo and Tsubame than just metal If you can’t make it all the way to Sanjo and Tsubame just yet, then head to the Tabisuru Shintora Market at Toranomon Hills to join a workshop and shop for Japan-made crafts from Niigata. Click here for more details.