Learning Culture

Kado（flower arrangement） is a traditional Japanese art in which flower vases are adorned with seasonal flowers and plants for people to appreciate. This art is also known as ikebana.

The Hats We Wear is a multiculural book for children, tweens/preteens, and adults. The sole purpose of this book is to educate people in a fun way and to spark the interest and share some history behind hats, headwear, head-dressings, scarves, and caps.

One of the classic activities for autumn in Japan is otsukimi (moon viewing).

Compared to cherry blossom viewing in spring, observing autumn leaves is referred to as momijigari "hunting for autumn leaves".

November 23rd is a public holiday in Japan called "Labor Thanksgiving Day".

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.

In the summer of 2020, both the Olympic and Paralympic Games will be held in Tokyo.

Kappabashi Dogugai is a wholesale district located between Asakusa and Ueno that mainly sells cooking utensils.

Known as "Japan's kitchen," Tsukiji Market is split into the inner market and the outer market.

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

In Japan, they say that the stars "Orihime" (Vega) and "Hikoboshi" (Altair), which face each other a

Mando-e, the Buddhist Lantern Festival is a traditional summertime event in Japan. It is usually hel

The Sendai Tanabata Festival held in Sendai City, Miyagi Prefecture from August 6th to 8th every yea

Along with the Gion Matsuri, one of the events representing the summer in Kyoto is Gozan Okuribi (th

The Gion Matsuri, held over one month in July every year in Kyoto, is one of the three biggest festi

Like soba noodles, udon noodles are a well known type of Japanese noodles. Made from flour, they are distinctively thick and white.

Yakisoba is a noodle dish created by frying steamed Chinese noodles with meat and vegetables.

Currently, okonomiyaki can be broadly divided into Kansai and Hiroshima styles.

In Kyoto, everyday side dishes made from on-hand ingredients are called "obanzai".

Pork cutlet is made by coating a thick slice of pork in flour, beaten egg, and breadcrumbs, and then deep frying it.