Modern art Exhibition North Korea
Exhibition of contemporary art of North Korea On the initiative of the Deputy of the State Duma Alexander Chetverikova from 8 to 25 November in the Central House of Artist…

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Interesting idea for a family photo shoot
photo Shoot "family tradition" Introducing family photo shoot "family tradition" from the photographer Evgeniya Pavlova from the city of Moscow. Eugene — family and children's photographer, photography for more than…

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japan

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Never look the scary Japanese movies! Culture

Some people just love horror movies, and sometimes living without them can. It’s a kind of adrenaline that a person receives in a passive state. Only it is not always beneficial.

American psychologist David Rudd argues that the horror films you need to watch definitely. Especially if you have any fears or phobias. It turns out that David was treating his patients with the help of horror movies. And that he did it well. People were no longer afraid of the forest, of the dark, dogs, etc. moreover, he recommends a daily watch at least 1 film this.

However, there are some contradictions with Japanese movies. As it turned out, they are not useful. On the contrary, they are encouraged to do evil and kill. The film “the puppet master”, directed Jung-Yong-Ki, a fairly strong effect on the psyche of children. It is highly recommended not to experiment and often do not watch scary Japanese movies. They act on the brain of the child so that later children become zombified. This can be understood by the following symptoms: irritation, frequent depression, conflicts, reduced performance. Also the child will become insecure and will begin to fear even their peers.

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General information on Japan

Japan is an island country, around the Eastern part of Asia. Japan consists of over 3,000 large and small Islands, the largest of which is – Hokkaido, Honshu, Shikoku and Kyushu. The total area is km2 377.864. Being in a tectonically active area, the country is replete with natural hot springs, is subject to frequent volcanic eruptions, earthquakes. Sea and ocean lapping on all sides the country, form many natural bays and coves. Japan is divided into 8 regions (Hokkaido, Tohoku, Kanto, Chubu, kinki, Chugoku, Shikoku, and

Kyushu-Okinawa) and 47 prefectures administrative units). Because of the great length from North to South (25″ latitude), climatic conditions in different regions of the country differ markedly from each other. So, more than half of the year, the temperature on the Northern island of Hokkaido does not rise above 10°C, and in Okinawa, more than half of the year is above 25″C. The main part of the countries located in the temperate zone with favorable climate and rich greens.

Seasons steadily replaced every three months: spring — March to may, summer from June to August, autumn from September to November and winter from December to February. Each season has its advantages, but the best for traveling are spring and autumn.

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The seasons, AND HARMONY IN the JAPANESE TABLE

The alpha and omega of Japanese cuisine – dishes according to the season. Sometimes it is not less important than their cooking. The concept of seasonality in the Japanese culinary tradition is first and foremost the use of the products at the time of the year when they are particularly tasty. For example, tender, crispy, with a pleasant aroma bamboo shoots (which generally play an important role in the national culinary tradition) – luck dishes of the spring season. Lotus root is revered seasonal food in spring and autumn. From time immemorial happened that fried eel best restores strength during the heat. There was even a special day when they ate the fish. According to the lunar calendar he was about the middle of July. Seasonality is also reflected in the compulsory decoration of the dishes the characters at different times of the year. For example, in a stuffy hot summer, let the white cold noodles boiled in a frame of fresh leaves of red Perilla beckons with coolness and stimulates the appetite. Autumn dishes are decorated with red maple leaves, pine needles, chrysanthemum flowers, and carrot or radish are cut in the same shape of maple leaves. By the way, some Japanese chefs specialize in “production” of colors of vegetables. From slices of radish, carrot, pumpkin, they Continue reading

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