“Under the Cedar Avenue” — A Quiet Short MV and a Gentle Tribute to Nikko Cedar Avenue

 I have released a quiet short MV titled “Under the Cedar Avenue.”

This piece is a small moment watched over by the world’s longest avenue of cedars,

known as the historic Nikko Cedar Avenue in Tochigi, Japan.

Through this MV, I hope to share a gentle glimpse of the calm beauty

that this ancient cedar avenue has carried for centuries.

If this short moment can inspire someone to discover or revisit Nikko Cedar Avenue,

that would make me very happy.

▼ Niconi Commons (Karaoke / Off‑Vocal Version　Music)

https://commons.nicovideo.jp/works/nc495189

▼ Ko‑fi (Support Page)

https://ko-fi.com/mikantomo

Thank you for spending a quiet moment with this work.

Kyoto Miku and the Taste of Uji Matcha Shaved Ice

In Japan, summer brings the refreshing delight of kakigori — shaved ice flavored with sweet syrups and traditional tastes.

Among them, Uji matcha stands out for its deep aroma and elegant bitterness, a flavor that embodies Kyoto’s refined tea culture.

In this illustration, Kyoto Miku enjoys a small glass of matcha shaved ice served in a parfait cup.

Her yukata features soft green tea leaf patterns, and the silver “01” embroidered on her obi glimmers gently under the warm lantern light. The scene captures a peaceful moment of summer — the harmony between tradition, sweetness, and the quiet beauty of Kyoto.

Ekiben Journey #9 – Tokai-ken’s Makunouchi Bento from Shizuoka

During my recent trip on the Tokaido Shinkansen, I stopped at Shizuoka Station and decided to buy an ekiben for the ride. I chose the Makunouchi Bento by Tokai-ken, a long‑established local maker known for shaping Shizuoka’s ekiben culture for more than a century.

The bento came in a colorful cover decorated with Shizuoka-related motifs, reflecting the region’s history and traditions. Inside, the classic assortment of rice, grilled fish, tamagoyaki, kamaboko, fried items, simmered vegetables, and pickles was beautifully arranged. I was especially delighted to find wasabi-zuke, a well-known specialty of Shizuoka that added a refreshing, sharp flavor to the meal.

I enjoyed the bento while riding the Shinkansen, and its nostalgic taste paired perfectly with the passing scenery. Eating this bento reminded me once again that ekiben is one of the true pleasures of traveling by train in Japan, enriching the journey in a uniquely cultural way.

Kyoto Miku – Evening Coolness in Summer Kyoto

Kyoto Miku enjoys the gentle coolness of a summer evening in Kyoto, a quiet tradition that has long offered relief after warm days.  

This year’s Kyoto summer was especially hot, making the soft breeze at dusk feel even more precious.  

In this calm moment, she reflects the beauty of slowing down and finding comfort in the fading light of the city.

Kyoto Miku dancing Bon Odori in Summer Light

Bon Odori is a traditional Japanese summer dance held to honor the spirits of ancestors.  

People gather under glowing lanterns, wearing colorful yukatas, and dance in gentle circles to the rhythm of taiko drums.  

It is a moment of joy, remembrance, and connection — a celebration of life and community.

Kyoto Miku is the guide to Kyoto and Japanese culture. In this illustration, Miku joins the Bon Odori festival in her blue yukata.  

Her smile shines softly beneath the lanterns, blending the warmth of summer with the quiet beauty of Kyoto’s night.  

The embroidered “01” on her obi glimmers like a memory carried through the dance.

May this gentle scene bring you a sense of peace and nostalgia for summer nights in Japan.

Kyoto Vegetables – The Charm of Kamo Eggplant

Kyoto is known not only for its temples and traditions but also for its unique local vegetables called “Kyo-yasai.”  

Among them, ,"Kamo-Nasu", the Kamo eggplant stands out as one of the most beloved.

Kamo eggplant is round, glossy, and deep purple in color.  

It has a soft texture and rich flavor, making it perfect for simmered dishes or grilled recipes.  

This vegetable has been cultivated in the northern area of Kyoto for centuries, and it represents the elegance and depth of Kyoto’s food culture.

In this illustration, Kyoto Miku gently holds a single Kamo eggplant — a symbol of Kyoto’s harmony between nature and tradition.  

Its smooth surface and deep color reflect the quiet beauty of summer in Kyoto.

If you enjoy this gentle scene and Kyoto’s seasonal charm, I would be grateful for your support on Ko‑fi. Thank you for reading.

Yokosuka: One of the Birthplaces of Japanese Curry

The origins trace back to the Meiji period, when the Imperial Japanese Navy adopted curry as part of a major dietary reform to fight malnutrition.

Inspired by British naval stew, the recipe combined meat, vegetables, and a thickened broth served over rice—an approach designed for nutrition, efficiency, and practicality aboard ships.

I enjoyed curry in Yokosuka that was based on the recipe from the submarine Setoshio

The navy curry and the JMSDF curry are both served with milk.

Today, Yokosuka actively promotes its food culture through Yokosuka Navy Curry, a modern reconstruction of the original naval recipe. More than 40 certified restaurants serve this historic dish, prepared with beef or chicken, onions, carrots, potatoes, and accompanied by salad and milk for balanced nutrition. The city also collaborates with the Japan Maritime Self‑Defense Force to offer Kaiji Curry, recreating the flavors of current naval vessels.

I often enjoy these curries when visiting Yokosuka, and I believe they offer a unique and delicious way to experience Japanese history. For travelers, trying Yokosuka curry can be a memorable part of a Japan trip—combining culture, tradition, and comfort food in one plate.

If you enjoyed this post, I would be grateful for your quiet support on Ko‑fi. Thank you for reading.