
China's Aircraft Carriers Conduct over 1,000 Flight Operations Near Japan Since Late May
About 270 takeoff and landing operations of fighter jets based on the Chinese Navy's two aircraft carriers, the Liaoning and Shandong, were conducted in the Pacific Ocean from Tuesday through Thursday, Japan's Defense Ministry said Friday.
The number of flight operations by Chinese aircraft carriers in the waters near Japan since late May confirmed by the ministry was about 1,050 in total.
The Liaoning passed between Okinawa Island and Miyako Island to the East China Sea. A Maritime Self-Defense Force destroyer and other vessels conducted surveillance on the aircraft carriers.
The ministry believes the Chinese Navy has been improving operational abilities of its aircraft carriers.

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Yomiuri Shimbun
2 hours ago
- Yomiuri Shimbun
Kyoto: Landmark Chinese Restaurant Maintains Traditional Design of Vories' Building As Well As Taste
KYOTO — A Western-style building with a remarkable exterior stands at the western side of Shijo Ohashi Bridge over the Kamo River in Shimogyo Ward, Kyoto. Tohkasaikan Honten is a long-established Chinese restaurant serving Beijing-style cuisine. The restaurant is famous for its delicious dishes as well as having one of the oldest elevators in Japan, making its building a Kyoto landmark. The exterior of the entrance is adorned with sculpted sheep reliefs with elaborate horns, open-mouthed fish and stone pillars with traditional Japanese patterns. Gazing up at them, I was overwhelmed by their detail and diversity. Based on a 'Spanish Baroque' style, influenced by both Christianity and Islam, the decorations also adopt Buddhist and traditional Japanese designs. 'I believe our restaurant was able to fit in well in Kyoto thanks to the city's receptiveness to diversity,' said Shuchu U, 54, manager of the restaurant. The building was designed by William Merrell Vories (1880-1964). The U.S. architect designed various buildings in Japan, including schools, churches and residences, but a restaurant is rare. Vories was asked by Western-style cuisine restaurant Yaomasa to design a building in 1924, completing it two years later. But the Western cuisine industry later took a hit due to World War II and U's grandfather, Eizen, took over, having been friends with the in December 1945, Tohkasaikan has five stories and a basement floor. It has also been used as a venue for events like weddings and as a setting for a novel. The exterior and interior, as well as the flavors of the restaurant's dishes, are etched in the hearts of many Kyoto residents. In his childhood, U's grandfather told him, 'This is an important building, so we have to protect it.' However, maintenance is difficult. The exterior walls, floors and windows are prone to damage, air-conditioners need to be replaced and restrooms need to be repaired. The family always struggled with how to allow customers to enjoy their meals comfortably while preserving the original atmosphere. U's father, Junsei, who passed five years ago, instructed him to 'make sure you preserve the original appearance when you refurbish the building.' He has repeatedly conducted renovations but said he 'never loses sight of the basics,' even restoring the original lighting from the time of the restaurant's opening. 'If I understand why it looks the way it does, I can always go back to the basics and preserve tradition,' said U. 'The same can be said for cooking.' The renowned restaurant suffered during the COVID-19 pandemic, as they had fewer customers, making it difficult to stay open. Then, long-time regulars showed their support, saying, 'Let's protect Tohkasaikan.' 'I felt strongly that our restaurant is being protected like a treasure by the people of Kyoto and being kept alive thanks to them,' U said. 'I believe my mission is to preserve this place.' Travel back in time with manual elevator The elevator in the Tohkasaikan Honten building was made in the United States in 1924, making it one of the oldest existing elevators in Japan. It has an old-fashioned collapsible gate and requires an operator to manually control it with a lever. The elevator's car has doors on the right and left sides. On the fourth floor, people use the right door, and on other floors, they use the left one. As it is two years older than the building itself, the elevator is thought to have been designed by Vories himself. 'Vories may have designed it together with the building and ordered it to be made by sending blueprints to the United States,' U the elevator door is a semicircular dial, with hands like those of a clock to indicate floor numbers. To balance traditional design with safety, regular inspections and updating major components such as the motor and brakes, which are placed in hard-to-see places, are essential. It goes up and down smoothly, and when the door opens with a creak, it evokes the feeling of standing in an old movie, like a time machine. Popular Beijing-style cuisine Tohkasaikan is known for Beijing-style cuisine. Beijing cuisine is rooted in Shandong cuisine, one of the four major styles of Chinese cooking. The dishes feature rare ingredients from various regions, including dried shark fin, abalone and sea cucumber, and are characterized for their elegant, nutritious salty menus are priced between ¥6,600 and ¥27,500 per person plus service fees. Some include high-end delicacies like Peking duck, simmered shark fin and bird's nest soup. Among the a la carte dishes, spring rolls made with thinly fried egg with fried pork and vegetables, are popular. The price is ¥2,200 per plate. TohkasaikanHonten main restaurant at Shijo Ohashi Bridge is a short walk from Hankyu Kyoto-Kawaramachi Station or Keihan Gion-Shijo Station. Opening hours are 11:30 a.m. to 3 p.m. and 5 p.m. to 9:30 p.m. on weekdays, and 11:30 a.m. to 9:30 p.m. on weekends. Closed one day a week irregularly.


Yomiuri Shimbun
4 days ago
- Yomiuri Shimbun
Chinese Aircraft Carrier Shandong Intensifies Activities in Pacific; Defense Ministry Monitors Observe 70 Takeoffs and Landings from Friday to Sunday
Aircraft took off from and landed on the Chinese aircraft carrier Shandong about 70 times between Friday and Sunday as it sailed on the Pacific Ocean, the Defense Ministry has announced. According to Monday's announcement, the ministry began monitoring the Shandong early this month and confirmed about 420 takeoffs and landings between then and Sunday. The Shandong was seen heading toward the South China Sea on Monday by a Maritime Self-Defense Force destroyer engaged in monitoring and surveillance.


Yomiuri Shimbun
6 days ago
- Yomiuri Shimbun
How to Turn Japanese Rolled Omelet into a Fluffy Sandwich
Dashimaki rolled omelet is a popular Japanese dish. Chef and owner of a Japanese restaurant, Akihiko Murata, has made this fluffy omelet into a sandwich. The yellow filling is thicker than the bread and a feast for the eyes. This dashimaki sandwich was born when a customer asked Murata to whip up something to take home. Murata's trick is to add a mixture of potato starch and water to the egg mixture. 'Dashimaki is high in water content. Potato starch keeps the liquid from seeping into the bread over time,' he said. Honey is another ingredient in this version that is not typically used in the dashimaki served at his restaurant. The gentle sweetness pairs well with the butter, mustard and mayonnaise spread on the preparing three types of egg mixture, he poured each into the pan in four batches, and flipping slightly earlier than normal dashimaki to avoid overcooking. Flipping deftly with your wrist may need some practice, but a spatula will help. 'Even if you can't roll it well, you can make it up by shaping later with a makisu [bamboo rolling mat],' Murata said. 'I wasn't good at first.' Once the dashimaki is sandwiched between the slices of bread, it is wrapped in plastic wrap and left to rest for a while. 'The idea is to let the bread and filling come together. This makes the bread moist and easier to cut,' he said. It can be eaten whole or cut into bite-sized pieces. When the dashimaki is thicker than the bread it has a satisfying volume but a surprisingly light taste thanks to its fluffy texture. The nori version with cheese is appealing to children. The dashimaki omelet can be served with such ingredients as tuna or benishoga red pickled ginger as well. Dashimaki sandwich Ingredients (serves 2 to 4): 6 slices bread (from an 8-slice loaf) 9 eggs 270 milliliters dashi broth 1 1/2 tbsp light soy sauce 1 tbsp honey 10 grams chopped Chinese chives 2 sheets of roasted nori (9 by 5 centimeters) 20 grams whole-grain mustard 20 grams butter 1 slice cheeseDirections: 1. Make egg mixture. Beat eggs in a bowl and add dashi broth, light soy sauce and honey. Dissolve 1/2 tablespoon of potato starch in an equal amount of water, add to the egg mixture and stir. 2. Prepare two additional bowls and divide the egg mixture into three equal portions. Leave one bowl plain. Add Chinese chives into the other bowl. Rip the nori into small pieces and put them in the last bowl. Mix lightly.3. In a small bowl, mix whole-grain mustard and 30 grams of mayonnaise. 4. Lay bread slices on a cutting board, spread with butter and the mayonnaise mixture. 5. Oil an omelet pan about 18 centimeters long and 14 centimeters wide. Pour in 1/4 of the egg mixture. Let set and then roll the cooked egg to a little before the middle of the pan to create the shape. Pour in the next 1/4 batch of egg in the remaining area. Repeat until all the mixture is used. For the nori mixture, place the cheese slice on the egg mixture before making the second roll.6. Shape the omelets with a bamboo rolling mat. 7. Sandwich each omelet between slices of bread, wrap in plastic wrap and let rest for about a minute. 8. Remove the wrap, cut into desired sizes and place on a plate. Garnish with yamagobo pickle if desired.