Tokyo Street Shots - SPECIAL EDITION: Panasonic GH4 & Legs! (AkihabaraNews.com)

For those of you who don't know yet, AkihabaraNews.com publishes a bunch of my Street Photography every week. This particular batch was shot with the Panasonic Lumix GH4.

Click the pic... or HERE to see the full set.

While you're at it check out my review of the GH4 too.


Shots#112 Spring Peach Blossom Festival in Nagano.

While the Sakura had come and were starting to go in Tokyo, further north, in Chikuma City, Nagano, The apricot blossoms had just started to bloom. The city is known for it's apricots and as a result Spring is heralded in by the apricot, rather than the Cherry blossom (which comes a bit later). There is also a small event at a local shrine to commemorate the blooming of the apricot trees and the coming of spring... But the weather decided that spring can wait. It must be said though, that these ladies deserve som emad props for continuing to dance even as biting cold winds stirred a blizzard around them.


Japan How It Is - Yuasa, Wakayama.

Yuasa town in Wakayama Prefecture is time machine 2 hours outside Osaka. It's the town where Soy Sauce was first made in Japan. I got lost there and ended up finding out about a truly amazing town.

Related Yuasa post. HERE>

Yuasa town home page (Japanese): HERE>

Manny Marx bandcamnp: HERE>


REVIEW: Panasonic Lumix GH4 (AkihabaraNews.com)


When the GH3 came onto the market, there was no denying that Panasonic was deliberately targeting the pro market. The GH2’s consumer-like colorful smoothness gave way to a magnesium body that was larger, more ergonomic, and dressed like Darth Vader.
Their online marketing material included testimonials from professional photographers and filmmakers from around the world, giving further evidence to the notion that it was a professional device.
By and large, they succeeded and found their niche in the market as purveyors of the best (arguably only) true hybrid photography system.
Now, a year and a bit later, Panasonic is about to unleash the GH3’s successor It’s called the GH… wait for it… 4!

No jokes... This might be my best piece since the Otaku Magazine days.
Go! Read it now! there be pretty pictures and vids too!



Race Queens of the Subaru BRZ GT300 - Round 1 (GALLERY) (AkihabaraNews.com)


I did a big chunk of the writing on this one... No I don't expect you to check it out because of the writing... I wouldn't either. But for what it's worth you can glimpse my wordsmithing skills on your way to feasting on delicious eye-candy. Anyway, click the pic or link below to see more:

Race Queens of the Subaru BRZ GT300


Shots #110 Imperial Guardsman, Tokyo

7 Days, 7 Minutes (2014-03-31) Spring, cherry blossoms, cheerleaders and more...

00:00 notMONDAY Hanami
01:00 TUESDAY Changing of the Guard - Imperial Palace Tokyo
02:00 WEDNESDAY Spring Rain
03:00 notTHURSDAY  Akasaka Sunset
04:00 FRIDAY Heading to Nagano
05:00 SATURDAY Chikuma City - Nagano Prefecture Location: https://www.google.co.jp/maps/place/%E5%8D%83%E6%9B%B2%E5%B8%82%E5%9F%8E%E5%B1%B1%E5%8F%B2%E8%B7%A1%E5%85%AC%E5%9C%92/@36.4798149,138.1399347,17z/data=!4m7!1m4!3m3!1s0x601d9d1cba8bfb41:0x5d9a6661095efb7b!2sChikuma,+Nagano!3b1!3m1!1s0x0:0x93bcdc8754312eaa
06:00 SUNDAY Formation Flying


Woot, I'm in Nagano.

In The Cat's hometown shooting for a video project thats due in September. It's good to be away from Tokyo till the morrow, but I wish the cat were here... probably not as much as she wishes she was home though...


An Unmistakable Aroma - 750 years of soy sauce tradition takes to the tables of Europe’s finest restaurants (Highlighting Japan)

The new issue of highlighting Japan is out and the the piece I did when I went to Wakayama (after I snapped that Dotonbori video and Osaka street shots) is up.

An Unmistakable Aroma

750 years of soy sauce tradition takes to the tables of Europe’s finest restaurants

Soy sauce, or shoyu, is almost indispensable to the Japanese dining experience. There are over 1,000 large and small soy sauce companies throughout the country, each with its own unique recipe and flavor. Out of this large field of competitors, how does a small brand from the quaint town of Yuasa in Wakayama Prefecture find its way into the kitchens of not one but nine Michelin-starred restaurants across Europe? And how has a company that makes up an estimated 0.01 percent of Japan’s soy sauce supply won Belgium’s prestigious Monde Selection Gold Quality Award every year since 2006?

According to Toshio Shinko, the warm-hearted and down-to-earth president of Yuasa Soy Sauce Co., Ltd., it comes down to a combination of history, tradition, dedication and passion. 

Read the rest On Highlighting Japan.

This is probably the best assignment I've had. In truth through the Highlighting Japan project and the JETRO project (not yet published) Ive had the opportunity to visit some amazing places and meet some truly inspirational people, but I would say that Toshio Shinko, the president of the Yuasa Soy Sauce company is at the top of that list.

His passion for his work aside, it's his passion for his home town, it's traditions and the younger generations growing up there that I liked best about him. His vision and goal have nothing to do with expanding his business (and being that they make the best soy sauce on the planet, there is plenty of potential for expansion). Rather he wants to educate the children in his community and instil a sense of pride in them that he hopes will inspire them to continue to live and work in Yuasa instead of migrating to the urban centres to work for the faceless corporations that built them.

He is especially critical of the way the leaders are removed from the realities of life on the ground in Japan and as a result they are unable to truly deal with the actual problems the country is facing.
as you may have guessed.. this scheduled 1 hour interview became a much longer conversation between he and I about some very deep and meaningful topics that we pretty much agree wholeheartedly on.

He was also very generous. he gave me a bottle of his fine soy sauce, 2 bags of the local, exquisitely delicious mandarin oranges, and a tub of unique miso that they make there.

It's assignments like this that make the stresses worthwhile. To get paid to meet and talk to interesting people and share their stories with the world... It brings me many feels.

Now to find more work like this... and hopefully get paid for it too!