Luminous Landscape Forum

The Art of Photography => User Critiques => Topic started by: Neil Williams on June 07, 2015, 09:01:57 pm

Title: The Pictures from.... 黒と白で日本 Japan in Black & White
Post by: Neil Williams on June 07, 2015, 09:01:57 pm

Please see below some B&W pictures taken while visiting Osaka, Takayama and Kanazawa in Japan.............enjoy  Osaka  Osaka, a large port city and commercial center on the Japanese island of Honshu. It is known for its modern architecture, boisterous nightlife and hearty street food. The 16th-century shogunate Osaka Castle is its main historical landmark, surrounded by a moat and park with plum, peach and cherry trees. The Shinto Sumiyoshi-taisha Shrine is among Japans oldest.

Title: Re: The Pictures from.... 黒と白で日本 Japan in Black & White
Post by: Neil Williams on June 07, 2015, 09:04:13 pm

Tomboriのリバーウォーク Tombori River Walk during the daytime and at night

Title: Re: The Pictures from.... 黒と白で日本 Japan in Black & White
Post by: Neil Williams on June 07, 2015, 09:06:36 pm

板前Itamae

 In the western world the itamae is often thought of with sushi . Although they are commonly referred to simply as 'sushi chefs' In Japan becoming an itamae of sushi requires years of on-the-job training and apprenticeship. Typically, after five years or so spent working with a master or teacher itamae, the apprentice is given his first important task related to making sushi: preparation of the sushi rice. The rice is prepared according to the strict instructions of the senior itamae, and each sushi restaurant has its own "secret" recipe of rice, salt and rice vinegar. Once the senior itamae is satisfied with the consistency of the sushi rice made daily by the apprentice, the apprentice may then be promoted.

 This promotion puts the apprentice in a more prominent location, next to the senior itamae. This position is called "wakiita", that means "near the cutting board". The wakiita's duties expand to include daily preparation of the fresh ingredients, such as preparing blocks of fish, grating ginger and slicing scallions Eventually the apprentice might begin to prepare sushi for clients with take away orders. The wakiita also learns the proper ways to interact with and treat the restaurant's customers by observing the senior itamae.

 After additional years of training as a wakiita, the apprentice can be appointed an itamae, fully authorized to stand in front of the cutting board.