Sumashi-jiru: Japanese transparent soup with umami filling.

Sumashi-jiru, also known as o-sumashi or transparent soup, is a traditional Japanese soup, which is characterized by a transparent and light broth. Like the famous miso soup, sumashi-jiru is often served as a side dish in Japanese cuisine and is usually included in various types of dishes, including kaiseki (traditional multi-course dishes) and homemade dinners. It is often served at the beginning of a meal to stimulate appetite, or as a cleanser between dishes in a more formal setting.

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Kinkan: The smallest citrus fruit with an edible peel.

Kumquat, or kinkan, is an exotic and still unfamiliar fruit from the Citrus genus, popularly called the Japanese orange.

The peel of the fruit is soft, edible, the fruit tastes sweet and exudes a strong aroma." The peculiarity of the kumquat is that it is eaten whole and is not peeled.

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Ammitsu

Ammitsu (あんみつ) is a traditional cold Japanese dessert. The name comes from Anko paste made from Azuki beans.

Made using Agar made from seaweed. Agar dissolved in water or fruit juice forms a jelly.

Anko bean paste is placed along with scoops of ice cream, usually matcha green tea or vanilla ice cream. Yokan made from coconut, Matcha tea, and other fruits are also added to Ammitsu, which are combined with the rest of the dessert.

An important component is fresh fruits that are suitable for the current season, for example: strawberries, grapes, pieces of peaches, tangerines, etc.

Usually served in a bowl along with boiled beans. In other cases, a variety of fruits are served, such as pieces of melon, pickled oranges, and pineapples. Traditionally, Ammitsu is served with a small cup of Mitsui's sweet black syrup, which is poured over the jelly before eating it. Ammitsu is eaten with a spoon or fork. This is a cold dessert, so it is served during a hot summer day.

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Akebia: Yamagata's exotic fruit

The shape and size of these sweet fruits resemble papaya or mango, and their purple-lilac color makes them look like plums. Miracle fruits grow not on trees, but on vines. Almost like grapes or kiwi. This Japanese plant is called akebia. It is grown in gardens in the northern part of the island of Honshu. The liana blooms in May, and from the end of August to the end of October pleases with ripe and tasty fruits. When the akebia reaches maximum maturity, its skin breaks open to reveal a sticky, sweet pulp containing seeds.
More than half of the national akebia crop is harvested in Yamagata Prefecture. The ripe pulp of the fruit is eaten raw as a fruit. The thick, fleshy skin is often cooked over a fire like a vegetable, stuffed with mushrooms, miso sauce and other seasonings. Akebia buds and leaves are added to fried dishes. In addition, they are dried and brewed like tea. If you're in northern Honshu, be sure to try akebia!

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Tokyo International Exhibition Center

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Greatness as a leader is measured in part by your willingness to take on difficult challenges. Achieving difficult goals requires practicing the secret of commitment: risk all to conquer all.

Toyotomi Hideyoshi 豊臣 秀吉, Daimyo and unifier of Japan.

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