Ah, winter in Japan! A bubbling nabe hot pot full of local winter delicacies; sushi in season topped with special winter condiments; and traditional Japanese sweets adding flair to the New Year's festivities. This season highlights one particular essence of the country's food culture and a cherished aspect of Japanese gastronomy - shun, the use of ingredients at the peak of the season.
An official partner of The Ryokan Collection, Kateigaho International Japan Edition (KIJE), has published an intermediate tabloid issue for December, themed Delicious Winter and featuring two members of The Ryokan Collection: Kifu no Sato (in Okayama) and Bettei Otozure (in Yamaguchi), introduced in the feature story "Onsen for Epicures / Soak and Savor." The coverage focuses not only on the ryokan with their beautiful onsen hot springs and fine hospitality, but also traditional local cuisine served at the ryokan in season. The renowned dish of mountainous Okayama, shishi (wild boar) nabe, at Kifu no Sato, and the king of winter seafood delicacies, fugu (pufferfish), at Bettei Otozure, are both signature offerings of their respective regions.

Catch the latest culture and lifestyle trends of contemporary Japan with your issue of Spring/Summer 2016, which will be published in March featuring Japanese Glassware, the Wonders of Washoku in Springtime Kyoto, an invitation to the fun filled World of Folk Toys and more. Send a gift subscription to your family and friends or subscribe for yourself to enjoy undiscovered travel destinations, new and inspiring traditions, modern lifestyle ideas, and gastronomical culture in Kateigaho International Japan Edition, published twice a year, in March and September.

About Kateigaho International Japan Edition
Kateigaho International Japan Edition is the world's only lavishly illustrated English-language magazine to focus on the intriguing diversity of Japanese culture. KIJE first came out in September 2003, and is now published twice a year, on March 1 (Spring/ Summer), and Sept. 1 (Autumn/ Winter). Today, the magazine boasts circulation of over 30,000 copies and has subscribers in more than 50 countries around the world. KIJE continues to report on and project an in-depth appreciation of Japan's aesthetic and cultural values, which the magazine's domestic edition has provided to discerning readers for over half a century.

About The Ryokan Collection:
The Ryokan Collection, the world's first marketing consortium of Japanese ryokan and small luxury Japanese hotels, was founded in 2004 with a corporate mission to perpetuate omotenashi, the spirit of Japanese hospitality, which has developed and evolved for over 1,300 years. Each member property undergoes a rigorous evaluation discreetly carried out once a year. Establishments in the consortium are divided into three distinct categories - Heritage, Traditional and Contemporary - which present different facets of omotenashi, each offering a memorable experience of authentic Japanese hospitality.

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