“Sometimes we speak clumsily and create internal knots in others. Then we say, ‘I was just telling the truth.’ It may be the truth, but if our way of speaking causes unnecessary suffering, it is not Right Speech.
The truth must be presented in ways that others can accept. Words that damage or destroy are not Right Speech.
Before you speak, understand the person you are speaking to. Consider each word carefully before you say anything, so that your speech is ‘Right’ in both form and content.”
Himeji Castle is a hilltop Japanese castle complex situated in the city of Himeji which is located in the Hyōgo Prefecture of Japan. The castle is regarded as the finest surviving example of prototypical Japanese castle architecture, comprising a network of 83 buildings with advanced defensive systems from the feudal period.
Himeji Castle, also known as White Heron Castle (Shirasagijo) due to its elegant, white appearance, is widely considered as Japan’s most spectacular castle for its imposing size and beauty and its well preserved, complex castle grounds. The castle is both a national treasure and a world heritage site. Unlike many other Japanese castles, it was never destroyed by war, earthquake or fire and survives to this day as one of the country’s twelve original castles. The castle recently underwent extensive renovation over several years and was fully re-opened to the public in 2015.
Himeji Castle lies at a strategic point along the western approach to the former capital city of Kyoto. The first fortifications built on the site were completed in the 1400s, and were gradually enlarged over the centuries by the various clans who ruled over the region. The castle complex as it survives today is over 400 years old and was completed in 1609. It is made up of over eighty buildings spread across multiple baileys, which are connected by a series of gates and winding paths.
K Coffee opened in February 2014. It grew originally out of “Art Festival Hanarart”, an art festival which was held in Yamatokoriyama in 2013 with the aim of using art to bring vitality to the region. During the festival, Mr. Kazuya Mori opened up a coffee shop at the old gas station where the current shop now stands.
The “goldfish phone box” was set up as one of the artworks displayed at the festival. After the art festival was over, there were plans to clear away both the coffee shop and the phone box; however, Mr. Mori had taken a liking to the place, and started direct negotiations to rent the spot. Most people living in the area apparently were of the opinion “a coffee shop will never work in this location”; however, Mr. Mori was determined to take up the challenge. He went ahead with the plan, and K Coffee was inaugurated as an official business.
What makes this literal hole-in-the-wall so well known is their peculiar fish tank out front. It’s an old school phone booth filled to the top with water and goldfish.
The Buddha Park of Ravangla, also known as Tathagata Tsal, is situated near Ravangla in South Sikkim district of the Indian state of Sikkim. It was constructed between 2006 and 2013, and features a 130-foot-high statue of the Buddha, erected to mark the 2550th anniversary of the birth of Gautama Buddha, as its main attraction. The statue, built of 60 tonnes of copper, is an example of repousse work. Mount Narsing forms the backdrop to the statue.
The site was chosen within the larger religious complex of Rabong Monastery, itself a centuries-old place of pilgrimage. Also nearby is Ralang Monastery, a key monastery in Tibetan Buddhism. Built and installed through the joint efforts of the government and people of Sikkim, the statue was consecrated on 25 March 2013 by the 14th Dalai Lama. The Buddhist circuit of the park was built under a state government project, intended to boost pilgrimage and tourism to the region. The Cho Djo lake is located within the complex, surrounded by forest. The park has a tranquil setting with spacious pathways, and there is a Buddhist conclave, a meditation centre and a museum with a spiral gallery.
October 21, 1600,…421 years ago, the great Battle of Sekigahara was fought and won by the Tokugawa.
Sekigahara was the greatest, most violent and decisive samurai field battle in history.
Japan had long been at civil war until brought under the rule of first Oda Nobunaga, and upon his death at the hands of a traitorous general, that of Toyotomi Hideyoshi, who completed the unification of Japan and brought unknown peace. However, following Hideyoshi’s death, a power struggle emerged between those loyal to the Toyotomi, and the second most powerful warlord, Tokugawa Ieyasu. With Hideyoshi gone, Ieyasu made moves that brought the ire of a number of his contemporaries, and soon the entire country was divided into two great armies, East and West. Leading the loyalist cause was Ishida Mitsunari, a samurai, but not of the warrior faction, but the administrative faction.
Both sides hurried to take strategically vital highways and castles. These attacks and sieges culminated in the decisive Battle of Sekigahara that took place on the morning of Saturday October 21, 1600. Over 160,000 troops had filled the 2x2km wide basin between the mountains that divided Japan into east and west at Sekigahara.
The battle lasted just over six hours but saw the deaths of an estimated 30,000 samurai, the destruction of a number of noble families and the creation of the Tokugawa Shogunate that was to rule Japan for 260 years of relative peace. The loyalist Western forces, despite having commenced with superior numbers, the higher ground and excellent battle formations, were defeated as a number of Western troops defected midway, turning the tide of the battle.
Victory was claimed by Tokugawa Ieyasu and his Eastern coalition forces. Victory at Sekigahara changed Japan’s history forever, leading to the Tokugawa or Edo period, during which Japan was at relative peace for 260 years.
2 cups soy milk, preferably rich (with a high soy-solid content) and freshly extracted ½ teaspoon wasabi paste Soy sauce or Vegan Seasoned Soy Concentrate
Ideally, your stove top provides a low but steady source of cooking heat. Place a 7- or 8-inch shallow skillet or pan, preferably nonstick, over low heat for about 1 minute. Slowly pour the soy milk into the warm pan. It should be about ¼ inch deep. Adjust the heat to the lowest possible setting and allow the soy milk to heat undisturbed.
After several minutes, you will notice the surface of the soy milk beginning to thicken. At this point, the temperature of the soy milk will probably be 140°F. Using an uchiwa (Japanese fan) or a flat piece of cardboard (about 8 by 11 inches), gently fan the air above the pan to cause a drop in air temperature; this, in turn, will cool the surface of the warm soy milk. When the surface of the soy milk cools but the liquid beneath is still warm, wrinkles will form and the surface will thicken, making sheets of nama yuba.
Using a thick chopstick (or wooden knitting needle), scoop under and lift up the sheet and drape it across a small serving plate. Choose a dark or brightly colored plate for a dramatic presentation. Continue to fan, scoop, and lift sheets, arranging 2 or 3 of them slightly overlapping each other on each plate. You should be able to pull at least 8 sheets, and possibly 12 or more, from 2 cups soy milk. The sheets will be wrinkled, not smooth.
Set a small mound of the wasabi on, or near, the fresh yuba. Pour a small amount of soy sauce into individual dipping bowls. Each diner dissolves wasabi to taste in his or her soy sauce before grasping a yuba sheet, dipping it in the sauce, and enjoying.
Died on the twenty-eighth day of March, 1878 at the age of seventy-seven
I was born into this world I leave it at my death. Into a thousand towns My legs have carried me, And countless homes— What are all these? A moon reflected in the water A flower floating in the sky Ho!
“Ho!” is a translation of the word totsu, a kind of challenging cry uttered at the moment of enlightenment.”
⅓ cup sugar ⅓ cup cold water ½ teaspoon mirin 2 teaspoons matcha ½ cup whole milk ½ cup half-and-half
In a small saucepan, combine the sugar and water. Stir the mixture over low heat to melt the sugar and then continue to simmer for about 5 minutes, or until a bit syrupy. Add the mirin, stir, and remove the pan from the heat.
In a small bowl, combine 1 tablespoon of the warm syrup and the matcha and stir until dissolved. Return this sweet tea concentrate to the saucepan and stir until completely blended. To retain optimal aroma and ensure an intense jade color, do not reheat the mixture. Stir in the milk and half-and-half and mix thoroughly.
If you are using an ice-cream maker:
Pour the tea-and-milk mixture into the machine and follow the manufacturer’s instructions for making a soft-set ice cream. For most models, about 10 minutes of chilling and churning should suffice. Pour the semifrozen mixture into a 3-cup freezer-safe container with a snug-fitting lid. Tap the container gently on a countertop to force out any air bubbles that might be trapped below the surface. Cover and freeze for at least 2 hours, or until firm throughout.
If you are using a blender, electric mixer, or whisk and freezer trays:
Pour the tea-and-milk mixture into a flat, shallow freezer-safe container, filling it no more than two-thirds full (the mixture will expand). Tap the container gently on a countertop to force out any air bubbles that might be trapped below the surface. Cover and freeze for 1½ hours, or until nearly firm. Transfer the semifrozen mixture to a blender and pulse in a few short spurts. Or, with a handheld electric mixer or a whisk, whip the mixture vigorously in a deep bowl. Return the mixture to the same container, re-cover, and freeze again for another 45 minutes, or until firm (but not rock-hard) throughout. Repeat the blend or whip step one more time to achieve a silkier texture.
The final ice cream should be smooth but not too hard. When ready to serve, transfer one or two scoops to pre-chilled bowls. The jade color of the ice cream makes for a dramatic presentation against black tableware.