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S2J2025
  • Ron Zielinski
  • Mark Kato
  • Ron Zielinski
  • Mark Kato

S2J2025

Ron & Mark tarafından 15 günlük bir macera Okumaya devam et
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  • S2J2025

    Tokyo Tuor

    23 Ekim 2025, Japonya ⋅ ☁️ 14 °C

    The Tokyo tour was organized especially for first-time visitors to Japan, and nine people joined us. We visited Tsukiji, Asakusa, and Harajuku.

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  • S2J2025

    Host Families

    24 Ekim 2025, Japonya ⋅ 🌙 19 °C

    Most of the S2J 2025 travelers met their host families in person for the first time. After a short welcome ceremony, they went to their host homes and enjoyed a wonderful evening together.

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  • S2J2025

    Canal Cruise

    25 Ekim 2025, Japonya ⋅ ☁️ 21 °C

    Yanagawa is a city on Japan’s Kyushu island. It’s known for its many canals, which are navigated on small boats.

    Away from the S2J group, we visited Yanagawa for the first time and enjoyed a mini cruise along the Yanagawa Canal.Okumaya devam et

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  • S2J2025

    Dazaifu Tenman Gu

    27 Ekim 2025, Japonya ⋅ ☀️ 19 °C

    Dazaifu Tenman-gū is a Shinto shrine in Dazaifu, Fukuoka Prefecture, Japan. It is built over the grave of Sugawara no Michizane and is one of the main shrines dedicated to Tenjin, the deified form of Michizane.

    After leaving Iizuka and their host families with wonderful friendships, the S2J 2025 travelers visited Dazaifu before departing Japan.

    In Dazaifu, everyone enjoyed Umegae-mochi, a type of traditional rice cake confection.    Okumaya devam et

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  • S2J2025

    Oyster Hut (Kakigoya)

    27 Ekim 2025, Japonya ⋅ ☀️ 20 °C

    Every year from autumn through spring, the fishing ports around the Itoshima Peninsula come alive with the glow of charcoal grills and the scent of the sea. Operated by local fishermen and cooperatives, these temporary oyster huts—simple, bustling, and unmistakably Itoshima—serve up freshly harvested oysters sold by the kilogram. Diners grill them right at their tables, cracking open the shells as the juices sizzle and steam rises.

    Some S2J 2025 travelers love oysters, while others don’t. However, since oysters are not very common in the U.S., it was a good experience for everyone.    Okumaya devam et

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  • S2J2025

    Salt Factory

    27 Ekim 2025, Japonya ⋅ ☀️ 19 °C

    Shuichi Hirakawa has been making mineral-rich salt here since 2000. Hirakawa went abroad to study cooking in his twenties. After returning to Japan, he found that the salt in Japan was all pretty much the same in taste and quality. Wanting something better, he then decided to make his own original high-quality salt.

    The final stop for the S2J 2025 travelers was a salt factory in Itoshima, where everyone learned how to make mineral-rich salt using traditional methods. They also enjoyed “salt pudding” and experienced Japan’s well-organized system of recycling bottles and other items.    Okumaya devam et

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  • Gezinin sonu
    27 Ekim 2025
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