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Discount
Hotel Rates
Our offer can be up to 60% discount of hotel rack rate.
(Please click on the district to see the special offer
of hotels.) |
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Spring - When cherry
blossoms fall
Springtime in Japan is one
of the best times for a visit. From the first days of
March, when flowering plum blossoms emerge, to the last
days of May, when the last flowering cherry blossoms are
failing from the trees of northern Japan, spring is a
time of rebirth, of the dominion of nature and human celebration
throughout the land.
( Appropriate
clothing includes jackets and sweaters. ) |
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Time of blooming
As the snows
and chills of winter retreat across the land, peach
and plum blossoms are first to appear. But it is the
blossoming of the flowering cherry, or Sakura, tree,
from early April to May, that truly signals the arrival
of spring to the Japanese. Throughout Japan, wherever
these delicate pale pink blossoms grow, thousands of
families and party groups gather beneath the boughs
to celebrate the arrival of another spring.
A favorite season of young people, spring is the time
of the Girl's Festival on March 3rd, while the Boy's
Festival on May 5th is famous for colorful Koinobori
(carp streamers) rippling in the spring winds.
Springtime in Japan also
means flowers, in a stunning rainbow panoply of varieties
and shapes. Particularly plentiful are blossoms of the
camellia, iris, lotus and mustard. Numerous festivals
are held centering on these flowers.
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Cooking in
Japan also follows the changing seasons, emphasizing the
materials available during the different times of the
year. In spring, dishes such as Takenokogohan, which feature
the tangy sprouts of bamboo shoots (Takenoko), are especially
popular. Favored marine products of this time are red
snapper and giant clams, which are featured in a number
of dishes. |
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Summer
- Nature's play time
ASummer arrives in Japan in June with the arrival of
a 3-week-long rainy season. The summer begins somewhat
coolly with a rainy season, but when it ends in late
June, much of Japan is characterized by hot, humid days.
This time of year also includes the vacation season,
when the beaches and mountain resorts are filled with
crowds of people.
( Thus,
appropriate summer attire includes light clothing, shorts,
and swimming attire for the beach. )
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Season of greenery
Summer is the season of rice
planting, as well as being the time of most abundant
greenery across the country. The green leaves of cherries,
maples, oaks and chestnuts in mountain forests contrast
with the deeper tints of evergreen pines, while the
delicate shoots of bamboo sway gently in many regions.
Hiking and climbing are popular activities, with the
best time running generally from mid-July to mid-August.
A climb up Mt. Fuji, Japan's universally recognized
symbol, is the most popular form of this activity. The
climbing season extends from July 1 to August 31.
With its long exposed seacoast, sea-bathing and sports
are particularly well-developed, with summer being the
peak season. Professional baseball is a national craze,
with games scheduled regularly in many of the major
cities.
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Cold foods, such
as the chilled noodle dish known as Hiyamugi, or the Tofu
concoction called Hiya-yakko, are especially appreciated.
Summer is also the best season for enjoying bonito, a
fish with red, fatty meat that is served as a lightly
cooked type of Sashimi. |
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Autumn - Time of failing leaves
Autumn in Japan brings
swirls of changing leaves, in vivid hues of crimson,
gold, bronze and yellow, that paint its hills and mountainsides
in a riot of color. Pleasant breezes send the dog days
of summer scampering, and the weather turns mild as
the leaves begin to fall. This is the season of harvest,
as well as a time of frequent festivals, sports meets
and cultural functions around the country.
( Recommended
clothing includes lightweight outfits, sweaters and
jackets. )
Scenes of harvest
While the high
temperatures of summer sometimes linger into September,
by October most of Japan is enjoying the cool, crisp
days of its distinct autumn. In rural areas, the many
rice fields turn golden, and the grain is soon cut and
stacked in neat upright bales in even rows. The Japanese
people are especially proud of the vibrant colors which
the changing leaves of their forests present.
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Eager crowds
also throng the many chrysanthemum shows which crop up
around the country. Not only have dedicated horticulturists
developed hundreds of subtly differing varieties of this
flower, but they also delight in producing Kiku-ningyo,
or chrysanthemum dolls, which are lifesized human figures
fashioned from the blossoms, usually on historical or
legendary themes.
Among the autumnal fruits and vegetables that begin appearing
in the markets and on restaurant menus at this time, none
is more prized (or higher priced) than the giant Matsutake,
a type of mushroom grown in pine woods.
Two fish that are representative of the melancholy
joys of autumn are the Samma, or saury pike, and Saba,
or mackerel, and are featured in various dishes of the
season. |
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Winter - Season
of frosty breath
Except for the extreme north,
winter in Japan is not very severe, and is usually tempered
by warm sunshine and blue skies. The full range of winter
sports are available, especially in central and northern
Japan.
( Appropriate
clothing includes topcoats, wool suits, and extra-warm
weaters and jackets. )
Snowy pleasures
While the southern
regions of Japan continue to enjoy mild or even warm
weather, northern and central Japan turns crisp and
cold. The nation's ski resorts are very well developed,
and compare favorably with the top regions of Europe,
the U.S. and Canada.
In the northernmost island of Hokkaido, the yearly Sapporo
Snow Festival features mammoth snow sculptures that
regularly attract between 1 and 2 million people.
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Well frequented
during the winter months are the nation's thousands of
Onsen, or hot-spring resorts. Often located in mountain
towns which focus exclusively on visiting resorters, such
spas are miniature oases of pleasure.
Typical winter dishes are hot and filling, and include
the well-known Sukiyaki. Consisting of chunks of beef
and vegetables stewed in an iron pot, pieces of Sukiyaki
are scooped from the pot as soon as they're cooked and
eaten dipped in a raw egg batter.
Another stomach-warming winter concoction is Oden, which
is a variety of small items such as fishpaste cakes, Tofu,
Daikon and Konnyaku (devil's tongue) simmered in a soy
broth and eaten with mustard. |
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