Language Culture

Joya no kane are temple bells rung late at night on December 31st, the last night of the year.

A traditional way to celebrate children's growth and pray for their good health is shichi-go-san, which typically occurs on November 15th.

The Yoshida Fire Festival, held in Yamanashi Prefecture's Fujiyoshida City on August 26th and 27th every year, is an autumn festival that marks the end of the Mt. Fuji climbing season.

It is said that the Kishiwada Danjiri Matsuri began in the Edo period as a festival for praying for a good harvest.

The Nebuta Matsuri in Aomori Prefecture is one of the summer festivals that represents Japan's Tohoku region.

Animate's Ikebukuro headquarters has nine floors.

There is an event in Ota Ward, Tokyo, called "Shicchy's Charity Fair," which occurs twice a year in June and November, each spanning three days.

The costume play (cosplay) boom in Japan began in the latter half of the 1990s.

Nakano Broadway in Tokyo's Nakano Ward is known as an "otaku building" or "subculture haven"

Tokyo is particularly abundant in illumination spots and it seems that in 2016 in Minato Ward,

This teppanyaki style of cooking involves cooking meat, vegetables, seafoods, and the like on top of an iron hot plate called a "teppan".

Sashimi is raw seafood served in thin slices. It is also called otsukuri.

Shodo means the traditional Japanese art of calligraphy, in which kanji and kana letters are written using a brush and ink.

It is said that donburimono—rice served in a dish with its side dish placed on top—was created in the Edo period and originated with unadon, rice topped with eel.

Natto is a traditional Japanese food made from fermented soybeans.

Tsukudani is a dish that boils foods like seafood, seaweed, or vegetables in a salty-sweet seasoning made from ingredients such as sugar, soy sauce, and mirin.

In Japan, "croquette" refers to a food that is made by mixing boiled and crushed potatoes with minced meat, covering it in bread crumbs, and frying it until the outside is crispy.

In Japan, it is customary to eat eel to prevent summer exhaustion due to its high nutritional value.

Takoyaki is a specialty of Osaka that is just as famous as okonomiyaki.

Omurice is one of the most well-known "Western foods" born in Japan between the Meiji and Taisho periods.