Canal in Honolulu !

by Kazu

I went straight to Diamondhead from the hotel in Waikiki through the beach and back to the downtown running along Ala Wai Canal. Some black fish could be seen in the canal but I am not sure the name of the kind.

 

The uptown of the residential area in Honolulu could be seen from the canal. My friends are living there and enjoy their life so nicely. My wife is eager to stay there for a while,  particularly in winter.

I have to manage to make her dreams come true in the not-so-distant future. The consumer price is much higher in Honolulun than in Sapporo. How can I figure out the pragmatic plan and strategy for that? I decided to speak to myself about the plan. 

 

Waikiki at the break of dawn !

by Kazu

Prticularly in winter, my wife and I are missing the island breeze of Hawaii and the aroma of the flowers blooming along the street. While jogging around on the slippery white road  in Sapporo at  the temperature of minus six to ten degrees in Celsius, I can't stop thinking about the warm wind from the ocean.

Jogging around with T-shirt and shorts beside Waikiki Beach from the hotel we stay to Diamondhead early in the morning is my routine during our stay in Honolulu. 

The birds chirping on the road and the branches of shower treesand African tulips. They are not afraid of human beings including joggers like me. We are wondering when we will be able to visit there again.

 

"Tamafuji" in Honolulu in full flourish !

by Kazu

The CEO of "Dokyu" that run the Tonkatsu Restaurant "Tamafuji" really appreciated the presence of the Governor of the State of Hawaii Mr. David IGE and his wife Mrs. Dawn IGE. 

At the end of the pre-open ceremony, the words of appreciation were delivered and the happiness to have and savor the delicious Japanese fried pork "Tonkatsu" was shared by all the participants. The new legend in Honolulu started on that day.

Every participant seemed to have savored and enjoyed enough the Japanese fried pork "Tonkatsu" of Tamafuji special. But most of them did not imagine that they would have to wait for an hour or two to savor the taste again in this restaurant. 

 

Stove train of Tsugaru railway!

by Kazu

This is so-called "the stove train" that has two stove in each cargo to warm up the inside. I wore a down jacket on the half-sleeve shirt in order to adjust the temperature of my body.

Waiting outside of the building and the train might be tough for the ordinary people but I wore the down jacket made for the explorer to the arctic and antarctic area near the pole and it was so comfortable even in the cold wind.

This is one of the stoves installed in the coach of the train. The staff of the train was real entertainer and kindly grilled the dried squid on the stove. with their hand covered with cotton glove.

 

Heading to the local train of Tsugaru!

by Kazu

I've never joined Aomori Nebuta Lantern Figure Festival before and have been interested in the actual manner in which the festival is held. But after the pandemic of covid-19 and its variants, the crowded situation of the participants and the tourists should be kept within appropriate level in the future.

The building of Shin-Aomori seemed so big because the platform of the bullet train is on the second or third floor of the building. Almost no building could be found around this building.

eWe changed the train from bullet one to the local line and enjoyed the scenery of the paddy field of winter in Aomori from the window of the train. It seemed that we had to wait the departure time of the local "Stove Train" for a while, so most of the tourists including the railway mania headed to the waiting room but I stayed on the platform of the stove train of Tsugaru Local Line. 

 

Shin-Aomori Station!

by Kazu

The financial report of the bullet train to and from Hokkaido must be in red in the pandemic of covid-19 and its variants. It was very calm in our coach of the train.

Even after the end of the pandemic, the financial situation of the bullet train may not turned in "Black". We will have to exert speical efforts to promote the tourism in Hokkaido and the use of the bullet train.

Aomori's Neputa or Nebuta lantern festival held in summer is very famous and popular to see and take part in.  Some samples of the lantern were displayed in the building of Shin-Aomori Station. 

 

Bullet train to and from Hokkaido!

by Kazu

Before taking the train, we watched amply the design and the shape of the bullet train. This shape of both end of the bullet train reduced dramatically the impact of the shock wave brought by air.

It was so cold in the station but the not-crowded calm platform was so comfortable for us. It must not be comfortable for the railway company. It must be rather "tough" than uncomfortable.

Nobody was in the coach we had seats. Almost no possibility of infection in the coach, we started having breakfast of boiled pacific herring and salted herring roe called "kazunoko" .

 

Train -view of the JRINN Hakodate !

by Kazu

 

At the entrance of JRINN Hakodate, five emblems of the trains were displayed and welcome the guests. As a railway mania, my wife booked ourselves in the room facing the platforms of the trains. My wife loves to see the trains arriving in and leaving the station.   

She seemed to be so satisfied with the scenery of the station and trains. We will leave the hotel and the station early in the morning of the next day for Aomori Prefecture going under the seabed across the strait.

Yes, we took the bullet train. The sharp body of the bullet train entered Shin Hakodate Hokuto Station. Th emotif of the spearhead is the beak of kingfisher. 

 

Culinary delights in Japanese bistro "Hakodateyama" !

by Kazu

We have to make the most of the capacity of our stomach and other digesting organs. Skewered grilled pork, chisken, minced mixture and wings were the "must" on that day.

Big fried shrimp was the special on that day because we were inspired by the movie film featuring the delicious fried shrimp in the morning on that day.

Fried oysters followed the shrimp and energized us so much again. We selected the dishes so carefully, contemplating the time, the capacity of our stomach and the scedule of the next day.

 

Dinner in the Japanese bistro "Hakodateyama!"

by Kazu

The eyes of the squid seemed to be losing the light of power and vigor to live and it stopped moving its arms and legs. Watching its body sliced and laid out on the dish might have been confusing for the creature but anyway, we thanked it amply, praying for the peace of the soul.

Cod milt is another "must-to-have" for its freshness and delicious taste. As you ma know, keeping the freshness and the taste of the milt is very tough even in this age and era. 

Sushi-grade cod milt is very precious and popular in Hokkaido in winter. The sushi-grade raw fresh oysters entertained us and made us so happy. Needless to say, they energized us and gave us ample zinc  and other mineral necessary for particularly males.