New Year's Daybreak at Shirahama
Location: Shirahama Beach, Shimoda, Shizuoka, Japan
Timestamp: 06:56 on January 3, 2024
Pentax K-1 II + DFA 28-105mm F3.5-5.6
31 mm ISO 800 for 1/640 sec. at ƒ8.0
My first visit to Shirahama Beach on the western coast of the Izu Peninsula located 175 km (107 mi) southwest of Tokyo was in the late 1980s. Barbecues on the beach, following a day of swimming or surfing, were popular back then. Unfortunately, as time passed, some beachgoers neglected to clean up after themselves, leading to the prohibition of beachside barbecues by the late 90s.
In response, local merchants and entrepreneurs initiated delivery services for food, drinks, beach umbrellas, and inflatable floats. They also patrolled the beach for litterbugs. Overall, this change significantly improved the beach's cleanliness for almost two decades now.
Most of my beach visits have been in summer, with a few during winter. However, this year marked my first New Year's holiday visit. After tending to the family graveyard, I took the scenic route home, making stops at Shirahama Beach and Shirahama Shrine for the traditional New Year's shrine visit (初詣・hatsumode) and to witness the first sunrise of the year (初日の出・hatsuhinode). Despite the usual recommendation to observe hatsuhinode on January 1st, I waited until January 3rd to avoid the beach crowds and heavy traffic back to Tokyo.
Setting up my camera and tripod for this shot, I paused to reflect. The crashing waves, gentle flow of seawater around beach stones, and the warm glow of the rising sun created a serene atmosphere. Amidst the fresh ocean breeze, contemplating my fortunes over the past 40 years, I found myself captivated by nature's beauty and felt grateful for the chance to appreciate this moment.
Google Maps links to Shirahama Beach, Shirahama Shrine, and links to sources of additional reading (Japanese and English) can be found in the most recent pix4japan blog post: https://www.pix4japan.com/blog/20240103-shirahama
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カツ丼, 大時茶屋(静岡県賀茂郡)(source)
(via 賀茂郡 大時茶屋 カツ丼: デー家物語 ブログ 美VersionⅢ)
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✿ 茶そば | Cha Soba
・そば粉に抹茶を練りこんで打った変わりそばの一種です。ゆで上げたあと水洗いし、もう一度湯通しして熱もりにして提供するのが本来の仕立て方で、この方がお茶とそばの香りが生きてくるとされています。静岡県の郷土そばとしてが有名ですが、山口県ではこの茶そばにと具材を熱した瓦の上で火を入れ、と温かいめんつゆ食べる名物料理があります。具材は一般的に小ねぎ、海苔、レモン、もみじおろし、錦糸卵、細切れの牛肉が使われることが多いそうです。
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今夜の夕食はおでん🍢にしました。
黒はんぺんはないのですが、だし粉を使い、頂きました。
妻の故郷の静岡のおでんの食し方。
とても美味しいし、気に入っている。
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うなぎ 満嬉多 Unagi (ell) Makita
静岡県静岡市 Shizuoka-shi, Shizuoka, Japan
2023/06
予約をしていたので、10分位?で出てきました。
身がふんわりと柔らかく、味つけはさっぱりとしていて食べやすかったです😊
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