Kobe Club - Events - Cheese Raclette " Aficionado" - Spotlight Online
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Events : Cheese Raclette " Aficionado"
Posted by Koji Sakai on 2017/4/7 23:00:00 (77 reads)

  More than 1300 years ago in Asuka of Nara Prefecture, Japanese historical literature described “So” which was made from cow milk. We consider this “So” was the rst cheese.
However we Japanese stopped eating not only cheese but also beef for a long period due to religious taboos.

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President : Message From The President
Posted by Nathan Bryan on 2017/4/2 23:00:00 (46 reads)


   Dear Kobe Club Members,

By the time this is being read Spring should be upon us and the Cherry Blossom Season just around the corner. Spring, a time for renewal and rebirth.

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Events : Christmas Dinner
Posted by Kobe Club staff on 2017/1/29 16:42:46 (317 reads)



Sunday, December 25th


 This year’s Christmas Dinner on December 25th was attended by 46 people. Before getting on to the gastronomic delights of the evening I would like to make special mention of the beautifully decorated restaurant. Jimmy and his team had obviously put in an enormous amount of time and effort to create a warm and intimate setting for this special Christmas dinner.

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Events : Scandinavian Christmas Smӧrgåsbord Dinner
Posted by Sue Herbert Uchida on 2017/1/29 14:45:15 (255 reads)


Saturday, December 10th 

  December Smorgasbord is a long-standing Kobe Club tradition and has changed somewhat over the years, but the two bottom-line essentials have always been herring and aquavit. True to form, both were there to be savoured when 49 of us gathered on 10 December to meet friends and enjoy a delicious Scandinavian spread in the run-up to Christmas. Aquavit aficionados appreciated a choice of four (“One more than last year!”), from Norway, Germany, Denmark and Sweden. An adhoc, unreliable survey put the Norwegian top, followed by the one from Denmark.

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For Members : Message From Our Members
Posted by Sue Herbert Uchida on 2017/1/29 13:00:00 (0 reads)



Mourning our Lost Himalayan Cedar

 
  Driving up Tor Road, Kobe’s girdle of mountain greenery seems to start at the very gates of the Club. Get closer and you find a clear boundary marked by the enormous cedar trees standing sentinel above the Club’s perimeter wall. Our Himalayan cedars are thought to be nearly 200 years old, their origins unknown. The Kobe Club acquired the present site over 60 years ago, after the Tor Hotel, built
here in 1907, burnt down. Early photos of the hotel show the trees flourishing.

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