Akira's LIFE - We are what we eat -

I love the traditional atmosphere of the Gion district. These photos were captured on March 24, 27, 29, and April 2.

These photos capture the progression on March 16, 22, 24, and 27. It takes about 10 days to reach full bloom, then they scatter just one week later. A very popular spot for international travelers.

Located about a 25-minute walk from Kyoto Station. While the famous Somei Yoshino variety is expected to be in full bloom next week, these willow-like weeping cherries are already at their peak.

Kitsune-Ankake Udon, featuring the fried tofu (o-age) loved in Kyoto, and hearty Nabeyaki Udon.

A simple, healthy side dish with a touch of Japanese home cooking.

Dorayaki is well-known as the favorite food of Doraemon.

Mitarashi dango originated in Kyoto. A perfect combination of traditional sweets.

Made with seared Katsuo, seasoned with sesame oil, soy sauce, gochujang, sugar, and shio-koji.

In Japan, February 3rd is Setsubun (the day before spring). On this day, we have a custom of eating these sushi rolls called "Eho-maki."

Popular with international travelers, they serve refined, dashi-based ramen that highlights the delicate flavors of Japanese soup stock.

The beginning of Japanese spring.

This sushi and udon set was around 800 JPY (approx. $6). Amazing quality for the price! 🍣

Sometimes a basic, old-school bowl of noodles is exactly what you need.

Tumblrを始めてから14周年を迎えました 🥳

Lotus root and Seaweed cooked in Soy sauce and sugar レンコンとわかめのきんぴら #japanesesidedish #japanesefood #sidedish #homecooking #homemade #wearewhatweeat https://www.instagram.com/p/B4iytEOgEQ7/?igshid=1lfufzek2t268