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Takayama is a city in the mountainous Hida region

of Gifu Prefecture. Takayama retains a

traditional touch like few other Japanese cities,

especially in its beautifully preserved old town. It now ranks as one of the prime

candidates among travelers wishing to add a

rural element into their itineraries

Acer palmatum, called Japanese maple or smooth Japanese maple (Japanese: irohamomiji, or momiji)

Takayama Ouan hotel

Takayama Ouan hotel

Footbath outside the hotel

View from hotel

Acer palmatum, called Japanese maple or smooth Japanese maple (Japanese: irohamomiji, or momiji)

Takayama Ouan hotel

Takayama Ouan hotel

Takayama Ouan hotel

Being a traditional tatami hotel there were to be no shoes whatsoever aside from in the lobby and we would be provided with yukatas (traditional dress) to wear when moving around the hotel(New hotel opened in 2009)

Shoe locker

Being traditional Japanese this is an onsen hotel, with 3 private family baths and 2 large common baths on the top floor.  It boasts a rooftop open-air natural hot-spring bath

Top floor onsen gave an excellent view of the city

Guests at a public bath enter the bath area in the nude. First, take off your clothes in the changing room, then wash your body thoroughly with soap at the faucet, rinse yourself off, and slowly step into the tub. Do not put your hand towel or bath towel in the water. The bathtub is a place where people relax leisurely and quietly. It's more Japanese to not speak in a loud voice Private Onsen (Japanese Hot Bath)on the top floor

Sake is one of Takayama's

local specialties. Several old sake breweries can be

found in Takayama's old

town, recognized by sugidama

(balls made of cedar needles) hung over their

entrances

Traditional sake barrels called Komodaru (sakadaru)

A komodaru is a wooden barrel

designed to transport sake during the Edo

period. The daru (wooden barrel part) is wrapped with a straw mat

or komo, and then tied with rope

The komo is often used as a “label”

of sorts to distinguish

between various brands of sake

While komodaru still store sake, most are used as a decorative piece in Japanese restaurants and bars to showcase the brands they offer at their establishment

Funasaka Sake Brewery

Sake is an alcoholic drink made from fermented rice

tasting seasonal sake

The foundations of good sake are quality rice, clean water, koji mold and yeast. They are combined and fermented in precise processes that have been refined over the centuries. Typically filtered (although unfiltered products are also available), the resulting clear to slightly yellowish rice wines have an alcohol content of around 15 percent and relatively mild flavor profiles, ranging from light and crisp to richer, more substantial, fruity notes

There were 62 sake breweries in Takayama the Edo period. Most sake breweries were burnt down in a disastrous fire in 1875, and the number of breweries was reduced to nine. In 2010, only seven sake breweries exist

Sake bottles

Outside liquor shops or

breweries, it’s common to see a

ball made of cedar needles. Green or brown

spheres of tightly bound leaves

suspended by a cord, dangling in

front of sake shops and pubs - balls constructed of the needle-like leaves of the sugi,

or Japanese cedar tree

(cryptomeria)

As a rule long ago, but still commonly

today as well, sugidama are hung just outside the front entrance to a sake

brewery immediately after

the first sake of the year has been pressed. At this

point, the leaves are still green, having been recently cut

and used. Over the next several

months, however, the green needles

slowly faded to brown. It has long

been said that when at long last the color

had changed to brown, the sake had aged enough to be ready for drinking

Sugidama literally means cedar ball in Japanese

Hida Takayama is famous for its Japanese sake and for its world-class beef, Hida-gyu, which is rated one of the best in Japan

Suzuya traditional restaurant specialised in ‘Yakiniku’ (grilled meat you cook on your table with a small barbecue)

“Hida Beef” (Hida gyu) is the specific name given to beef from black-haired Japanese cattle that have been raised in Gifu Prefecture for at least 14 months.Hida Beef must be confirmed and certified as Yield Score of Grade A or B by the Hida Beef Brand Promotion Conference, and have a Firmness and Texture Grade of 5, 4 or 3, as per the Japan Meat Grading Association’s grading system

Hida beef cooked with vegetables on a magnolia leaf, and also delicious vegetables

Hida Beef is high quality beef with a beautiful marbled pattern.

Marbling appears not only on the steaks, but also in the fat coating.This coating prevents the juice and aroma from escaping when the meat is cooked and maintains the tenderness of the meat

Suzuya traditional restaurant

Two morning markets (Asaichi) are held in Takayama on a daily basis from around 6:30 (7:00 in winter) to noon: the Jinya-mae Market in front of the Takayama Jinya, and the Miyagawa Market along the Miyagawa River in the old town. Most stands sell local crafts, snacks and farm products such as vegetables, pickles and flowers

Hanging peppers

Produce stalls offer locally grown vegetables and fruits as well as pickles, breads and spices.

Sarubobos

Sarubobo, a cloth doll believed to bring good luck

This open-air marketplace is located along the beautiful Miyagawa River in Takayama's historic old town

The stalls stay open until around noon. Most stall owners understand basic English

Japanese turnip is unlike most turnips you know, as it is mild and sweet even when raw

Gourd faces and Cat toys

Lavish fall bouquets of dried red chili peppers (togarashi chilies)

Stall owners are usually very happy to let shoppers sample their goods for free. Try special Japanese yoghurt, egg marshmallows and fried snacks as you explore

Takayama food sampling at authentic foodie stops

Takayama food sampling at authentic foodie stops

Takayama food sampling at authentic foodie stops

Takayama food sampling at authentic foodie stops (every store selling food has samples for you)

Shops opening on to the street by the Morning Street Market on the bank of the River Miyagawa 

Takayama

Sarubobo kinako chocolate Hida sweets

Pictures: Sanda Foişoreanu Nicoleta Leu InternetCopyright: All the images belong to their authors

Presentation: Sanda Foişoreanuwww.slideshare.net/michaelasanda

Sound: Toshinori Yonekura - Be happy 2015

Takayama flag

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