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Chilly Start to Long Weekend

TOKYO, Feb 23 (News On Japan) –
The first day of the three-day weekend on February twenty third noticed Tokyo’s metropolis middle experiencing its coldest day of the season with a excessive of simply 4C. Tourist spots are starting to see snow accumulation.

In Sapporo, snowfall reached 93 cm, prompting a heavy snow warning at one level. Cars have been fully coated in snow.

An area resident commented, “It came last and came in a big way. It’s overwhelming.”

At the historic Otaru Canal, regardless of occasional snow-obscured views, many vacationers have been seen. While mainland ski resorts face closures as a result of an absence of snow, Hokkaido appears to haven’t any such points.

A skier mentioned, “It’s a three-day weekend, so I thought it would be nice with the fluffy snow.”

Foreign vacationers visiting Mount Fuji have been thrilled by the snow.

A vacationer from Indonesia mentioned, “I’ve never seen this much snow before. Indonesia is very hot.”

Ginzan Onsen in Yamagata, identified for its Taisho-era romance snowscapes, is regularly turning into a snowy wonderland, attracting vacationers.

A customer from Tokyo mentioned, “It’s good that it started snowing just now.”

In Kanto, snow danced within the air. Despite the rain, many individuals braved Tokyo’s coldest day of the season at 4°C.

Omotesando was adorned with a bloom of umbrellas. Tokyo skilled “the cold of midwinter.”

At Yoyogi Park, underneath the chilly sky, quite a lot of “seafood delicacies” have been lined up.

A vacationer from the United States mentioned, “I came to eat crab,” including, “It’s very cold today.”

What individuals crave within the chilly is “hot gourmet” meals.

Seafood foie gras, ample monkfish liver, pairs completely with native Niigata greens, warming the physique to the core.

A customer mentioned, “It’s incredibly delicious because of the cold. The cold makes it taste ten, a hundred times better.”

Even with out steam, seafood bowls stay in style. Nodoguro, tuna, and anago from Fukushima are heaped generously.

A customer commented, “It’s cold, but it’s really delicious.”

Steamed in a can, the winter delicacy “Noto oysters” are a neighborhood fisherman’s favourite, often known as “Gangan-yaki.”

Kazuma Nindate, Manager of Noto Fudo, mentioned, “The original roots are in the oyster hut’s break room, where they would steam oysters on a Daruma stove.”

Kazuma Nindate, a producer from Nanao, Ishikawa, confronted devastation, together with his enterprise removed from his thoughts.

He mentioned, “The oyster farm’s warehouse was completely destroyed. The workshop’s pillars shifted, and the ceiling fell, making it impossible to safely carry out shipping operations.”

Despite this, he was decided to “deliver Noto’s oysters” and determined to open a stall.

A buyer who tried the Noto oysters mentioned, “They’re rich and delicious. It’s a way to indirectly support the disaster-affected area.”

Source: ANN