This site uses cookies. By continuing to browse the site you are agreeing to our use of cookies.
Ad block detected!
We use advertising to keep our content free for you. Please allow advertising and let sponsors fund your surfing. Thank you!
We use advertising to keep our content free for you. Please allow advertising and let sponsors fund your surfing. Thank you!
"InJavi" is a website that provides information for foreigners to enjoy life and visit in Japan more smoothly. This website is easy to use even for first-timers to Japan and those who are not very good at Japanese, and supports multiple languages. 「InJavi」は、外国人が日本の生活や観光をよりスムーズに楽しむための情報を提供するウェブサイトです。 初めて日本を訪れる方や日本語が苦手な方でも使いやすい、多言語対応サイトです。
The Tottori prefecture's Iwai Onsen Iwamiya is said to be the area's oldest inn....
We are going to make “kaki furai” which means deep-fried breaded oysters. This i...
When it comes to Japan, you will probably immediately think of the majestic and ...
When coming to Japan, many people think that Sake is made from Sake in their cou...
Hiroshima is also known for its local delicacies, and due to their popularity, v...
Wasabi which is one of the most unique spices in Japanese and world cuisine with...
Every season, seasonal specialties or dishes only available for each occasion of...
Soba noodles are considered one of the pride dishes of Nagano Prefecture. Noodle...
Haneda Airport in Tokyo is an airport rated 5 stars by Skytrax. Traveling betwee...
This special dish makes every diners surprised, not only because of its strange ...
Injavi would like to introduce some spice products that can be bought at superma...
Looking at the bowl of rice thought it was a joke, but this is a unique specialt...
Narezushi is a fermented fish dish that is fermented for a long time, even Narez...
The characteristic of Japanese dishes is always freshness, safety and good for h...
Japan has always been the cradle of cultural values and a good spiritual life, t...
One of the most beautiful places to see yellow leaves and red leaves in Saitama ...
