Building an outdoor shower

Very Cool With A Good Quality..

And 

EASY TOO.!!! 

HIRO

hiro@mercy.co.jp

+81-5055-32-8180

Prosper Co.,Ltd

Japanese used car dealer

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"Skincerity" introduces a type of cosmetic mask pack.

It is only this information. Not yet been officially released in Japan. Will bereleased next March.
However, the Japanese general agent who began selling the test, listen to the explanation directly to the wonders of the benefit, will be quick to alert everyone.
In Mixi is prohibited commercial use, so people are interested in test-marketedin Japan.

This product is an innovative health care products were created to provide your skin healthy and looking great on.
Features the world's only "can breathe" is a liquid mask. Safe even forprolonged use, the
Even fell asleep with the night, leave no skin damage.
Protect the natural moisture of your skin, causes amplification of the desiredcosmetic effect (there is no need to change anything!).
In ultra-thin breathable mask is like a Band-Aid to protect, repair, speed up thehealing process of the skin.

Safe, Good service, Good cars, all at

PROSPER CO., LTD., JAPAN

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Number 1 Japanese used car dealer

PROSPER CO., LTD., JAPAN

HURRY! ON SALE!

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@

aya@mercy.co.jp

call us:

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MS. AYA

At Hibari-kei, your maid just might be a master - actually they ALL are, since this unique floating Maid Cafe is the first in Japan to feature cross-dressing male maid servers.

Tokyo's Akihabara district is famed for its Maid Cafes - small, often themed restaurants staffed by young women wearing maid costumes. From humble beginnings, the Maid Cafe phenomenon has branched out to include Eyeglasses Cafes, Ear-cleaning Cafes, even Scientist Lab Coat Cafes... all featuring nubile servers of the feminine persuasion.

Gender equality is intruding into this particular perfumed world, however. First came Butler Cafes; basically the reverse of the usual Maid Cafe in which elegant male butlers served mainly female customers with upper class English civility. Now the other high-heeled shoe has dropped: get ready for Hibari-kei, "the one and only cross-dressing maid cafe in Akiba."

Hibari-kei is staffed by cross-dressing male waiters who, for the most part, work at assorted IT industry jobs in the Akihabara area. By day they look and act like average Japanese salarymen - by night, look out! That fashionably dressed, soft-spoken techie who replaced your computer's hard drive this morning just could be Chazuke (left) or Ichigoneko (Strawberry Cat), two of Hibari-kei's many marvelous male maids.






If you'd like to visit Hibari-kei - their clientele seems to be a unisex mix - visit their website to find out their latest location. Yes, Hibari-kei is a sort of "floating cafe" that holds pre-planned events at several regular Maid Cafes in the area, such as Royal Milk, Nomidokoro Wood and Honey Sheep. The website also provides news on the evening's theme; for example, the popular Nostril Challenge... I'll just leave that to your imagination. Hibari-kei's website is worth a visit even if you don't live in Japan, as the maids have their own profile pages and some of those link to their personal blogs.

All in all, Hibari-kei offers something off the beaten track to visitors who think they've seen everything Japanese Otaku culture has to offer.

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MEAT RUSH

MEAT RUSH is Japan's first meat shop to cater to Westerners. Prices are indicated per kilo unit and you can expect fantastic savings. You can compare and select chilled meat from the U.S., New Zealand, and Australia.The meat is displayed in blocks so we can cut the meat to order in front of your eyes. Just tell us the size and thickness you desire. We have what you need for that perfect roast beef or steak. In the freezer department, you can choose from a variety of hard-to-find meat such as turkey, lamb, and game hen. Widely acclaimed Nissin Ham products are brought directly from the Nissin Ham Factory, located next to Nissin World Delicatessen.This ham and sausage factory, managed under the HACCP system, is the only one in the world to be operating directly on the same premises with a modern international supermarket. This guarantees we can offer you superb freshness that cannot be found anywhere else. 日本で最初のウエスターナー向けのミートショップです。価格はキロ単位で表示され、きわめて低価格販売されています。 アメリカ・ニュージーランド・オーストラリアなどの冷蔵肉をそれぞれの特長を比較しながら選べます。ブロックで陳列してあり、ご要望のサイズや厚さに目の前でオーダーカットします。 ローストビーフやステーキの素材選びがきわめてリッチな感覚でできます。 鮮度の良い冷凍保管で、ターキー・ラム・ゲームヘンをはじめ、珍しいお肉を中心に手にとって選べます。 世界最高品質を目指している、定評あるおいしい日進ハムの製品が、隣地にある工場から直送され、いつもフレッシュな状態で販売されます。ＨＡＣＣＰシステムで管理されたハム・ソーセージ工場が、近代的なインターナショナル・スーパーマーケットに同一敷地内で直結して位置しているのは、世界でここだけです。それだけに、当社のハム・ソーセージのおいしさを最大限に発揮するように努力しております。

By:

                            Prosper Co.,Ltd

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http://www.prosperjp.com/

Needs assistance?

Contact

HIRO

hiro@mercy.co.jp

+81-5055-32-8180

TOP 10 Excuses - If You Get Caught Sleeping @ Your Desk @ Work!!

TOP 10 Excuses - If You Get Caught Sleeping @ Your Desk @ Work!!

10. "They told me at the blood bank this might happen."

9. "This is just a 15 minute power-nap like they raved about in that time management course you sent me to."

8. "Whew! Guess I left the top off the white-out. You probably got here just in time!"

7. "I wasn't sleeping! I was meditating on the mission statement and envisioning a new paradigm."

6. "I was testing my keyboard for drool resistance."

5. "I was doing a highly specific Yoga exercise to relieve work-related stress. Are you discriminatory toward people who practice Yoga?"

4. "Why did you interrupt me? I had almost figured out a solution to our biggest problem."
3. "The coffee machine is broken..."

2. "Someone must've put decaf in the wrong pot..."

And the #1 excuse to say if you get caught sleeping at your desk.

1. " ...... AMEN!"

WANT A CAR? buy this car at very very low price!! or you may visit us at

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All About Curry

 All About Curry

Vermont Curry, Japan's most popular brand - House Foods

Curry is one of Japan's most popular dishes. Japanese curry, made from rice, curry sauce, and a wide variety of vegetables and meat, is commonly served in three main forms: curry rice, karē udon (thick noodles) and karē-pan (bread). The basic vegetables used in the dish are onions, carrots and potatoes. Various curry dishes can contain chicken, pork, beef, and seafood.

The curry-making process begins by chopping the vegetables and meat, followed by sautéing them in oil and butter. The meat will brown and the onions will soften. As soon as this occurs, water is added and everything is brought to a boil. The mixture is then simmered over low heat for around twenty minutes, longer if more tender meat is desired. Lastly, the curry mix is added. The mix is stirred for about 5 minutes in order for it to be completely dissolved. After the mix is dissolved and everything is stirred, the curry is then ready to be served and enjoyed!

Japanese curry can be served in anything from a soup bowl to a simple flat plate. The curry is normally poured over rice that is already in the center of the dish. Curry on rice can be considered a national dish, similar to ramen noodles. Because curry goes so well with rice, a staple food in Japan, it is a favorite dish in nearly every Japanese home and school kitchen.

History of Japanese Curry

Curry was first introduced to diners during a period of time known as the Meiji era, which took place from 1869 to 1913. Cooking with curry originated in India, which at the time was under the administration of the British. The British obtained the recipes and took them back to England.

From England, curry spread throughout the world, gaining acceptance as a new way to serve meat flavored with a curried sauce and enjoyed with rice on the side. Curry powder, used to make curry sauce, was first developed in England. This powder contains a mixture of various spices and makes cooking curry-flavored meals in the home extremely simple.

When curried dishes made their way to Japan around the end of the 1800s, they were introduced and presented as a British cuisine. The Japanese developed their own unique style of curry served with rice, bread, or noodles. This versatile meal was considered a luxury in those days. The new, exciting taste soon spread from homes to restaurants. The meal was referred to by one of two names: raisu karee or karee raisu.

The recipe for curry served over rice originated around 1910 and has nearly remained the same since. The curried sauce, thickened with flour and containing more vegetables than meat, is served over rice. It is often accompanied with a relish (usually a chopped daikonradish pickled in soy sauce).

Before World War II, curry on rice turned out to be a convenient meal for the military, since it can be cooked in large quantities and offers a nutritional balance. This dish only became a household meal after World War II due to an important development: a mixture of curry spices and flour used for "instant" cooking. Curry became popular and available in restaurants and supermarkets in the late nineteen sixties.

In 1963, House Foods Corporation (Japan) first introduced their "Vermont Curry," featuring a mild flavor, suitable for everyone, even children. In 1971, they introduced "Kukure Curry," convenient retort pouch curry sauce, known as "Curry Sauce with Vegetables" in the United States. "Java Curry," the next release by House Foods, was introduced to the public in 1975 and features a spicy, hot flavor, more suitable for adult tastes. "Kokumaro Curry," roux-type curry with a rich, smooth flavor, was introduced in 1996.

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MIKI

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JAPANESE ALCOHOL 

Alcohol appears in the earliest historical records. 3rd-century Chinese records describe the inhabitants of Japan as being fond of their liquor and this remains little changed today. Consumption of sake was overtaken by that of beer around the beginning of the 20th century. In recent years, beer and its cheaper relations happoshu and so-called "third-category beer" account for over 75% of alcohol consumption. Overall, per capita alcohol consumption has been in decline from a peak of 80 liters - that's more than 21 gallons - a year in 1999 and was around 74 liters in 2006. A generation of young Japanese had grown up in difficult economic times and were inclined to go for cheaper drinks or avoid alcohol altogether. But there are still a huge variety of different places to go out for a drink. Most are also places to eat as the western idea of the stand-up pub is relatively new to Japan.   When is a Beer Not a Beer? Japanese major beer brands - the top two are Asahi and Kirin, followed by Suntoryand Sapporo with a quarter of the market between them - are known worldwide. The biggest breweries produce a range of top-selling beers, such as No.1 seller Asahi'sSuper Dry, Sapporo's Black Label and Ebisu, Kirin's Lager and Ichiban Shibori and Suntory's Malts. In addition, they sell dozens of 'seasonal' brands for a few months at a time. These are generally lagers and easily outsell other brands such as stout (black beer). Appealing to the increased health consciousness of the Japanese consumer, terms like "zero calorie" and "low alcohol" have become marketing buzzwords. Happoshu (low-malt beer), has become more popular recently due mainly to the fact that it's significantly cheaper than regular beer. Happoshu typically retails for ¥30-40 less for a standard 350ml can because the low malt content puts it in a lower tax category. Sales of happoshu accounted for over a fifth of the beer market in recent years thanks also to heavy marketing. Taking a growing chunk of the market is "third-category beer." Made with malt substitutes like soybeans, corn and even peas, it has a taste close to that of regualr beer but at an even cheaper price thsan happoshu. Economic worries have led more Japanese consumers to consider price more carefully, and as the new alternatives are considerably cheaper, they have seen their share of the beer market grow to almost 30% in 2009. Korean-made third-category beers such as Muginosuke or Prime Draft can be had can be had for less than ¥100 a can. Meanwhile regular beer fell below the 50% market share level for the first time ever. The bigger breweries also produce other alcoholic beverages such as whisky, wineand shochu as well as soft drinks. Label for Mado no Ume sake from Saga Prefecture Kirin Lager Beer 350ml can Asahi Super Dry 'Steiny' bottle Sake In Japanese, the word sake is also used as a generic term for alcohol. The correct term for refined Japanese rice wine is seishu, or more commonly nihonshu. Like wine made from grapes, there are regional variations and good and bad years but sake is not usually stored for more than a year. Good sake is produced all over the country and with thousands of small breweries, finding one to suit your palate shouldn't be too hard. There are different grades of sake depending on the milling process used on the rice and what additives are used, if any. The production cycle takes about one year: Autumn rice is used in the brewing process, which starts in winter and ends the following spring. The sake matures during the summer and is finally bottled in the autumn. Sake has an alcohol content similar to wine, around 16%. It can be served either warmed or chilled. The cheaper varieties are usually served hot (atsukan) straight into a glass in cheap drinking establishments like izakaya or yakitoriya. Otherwise it is served in an earthenware bottle (tokkuri) and poured into small cups (sakazuki). Shochu Shochu is a distilled liquor made from grain and averages around 50% proof, although there are large variations depending on the ingredients and region. It is most commonly drunk in a mixture with ice and things like oolong tea (oolon-hai) or citrus juices (lemon-hai). These drinks are available ready made in cans. Ready-made cocktails have also become popular recently. Whiskey and other distilled liquors tend to be popular among middle-aged men. Japanese Whisky In terms of worldwide reputation, Japanese whisky may struggle to compete with Scotland, Ireland, the U.S. and others. But in recent years, that has been changing as Japanese distillers have succeeded in creating world-beating whiskies. Major company Suntory has probably the highest profile in the market, thanks largely to its use of foreign celebrities to hock its wares. This was famously parodied by Bill Murray as a Hollywood actor promoting the brand in the movie "Lost in Translation." In 2007, Suntory Hibiki was recognized as the world's best blended whisky, a title it retained the following year. Another product of the northern island of Hokkaido is the whisky of the Yoichi distillery. In 2001, the Yoichi Single Malt Cask Strength 10 Year won the "Best-of-the-Best" award from Whisky Magazine, and Yoichi 20 Years Old (photo) was voted the best single malt at the World Whiskies Awards in 2008. The Yoichi distilery was established in 1934 and is one of two malt whisky distilleries run by Nikka Whisky Distilling Co. Japanese Wine Like its whisky, Japanese wine is not well known outside the country and the reason is simply that Japan is not ideally suited to viticulture. High humidity and rainfall during the growing season, acidic and fertile soil and simply a lack of flat land space mean that it has remained a small industry. And most of the local brands sold around the country are cheaper table or cooking wines. The main area for wine-making is Yamanashi prefecture, near Mt. Fuji. The area has relatively low rainfall, making it less suitable for growing the staple crop, rice. The country's first commercial winery was established in Katsunuma, Yamanashi in 1875, and it is still run by Mercian, the second largest winemaker in Japan.    THAT`S ALL THANKS!        LOOKING FOR GOOD CONDITIONED CARS? THEN BUY AT  PROSPER CO., LTD. FOR ASSISTANCE: YURI MOTO SALES AGENT +81-50-5539-9816 or send me email yuri@mercy.co.jp VISIT OUR OFFICIAL FANPAGE

Your Blood Type Says It All

In Japan, Each blood type has a personality profile. 

Type A

People with blood type A have a deep-rooted strength that helps them stay calm in a crisis when everyone else is panicking. However, they tend to avoid confrontation, and feel very uncomfortable around people. A types are shy and sometimes withdrawn. They seek harmony and are very polite, but all the same feel that they never really fit in with others. A types are very responsible. If there is a job to be done, they prefer to take care of it themselves. These people crave success and are perfectionists. They are also very creative, and the most artistic of all the blood types, most likely because of their sensitivity.

People with blood type A are also likely to be considered classic "type A's": stressed and conscientious. In anime, people like Hotohori are type A's.

Type B

People with blood type B are the most practical of the blood groups. They are specialists in what they do. When they start a project, they spend extra time understanding and trying to follow directions than others might. When they are doing something, all of their attention is focused on it. They tend to stick to a goal and follow it through to the end, even if it seems impossible. They tend to be less than cooperative, as they like to follow their own rules and their own ideas. They are individualists. B type people pay attention to their thoughts a little more than their feelings, and therefore can sometimes seem cold and serious.

People with blood type B are often considered more relaxed, freewheeling, and unconventional than other types, although not necessarily to an unacceptable degree. In anime, the genki, off-the-wall types are type B, along with any kind of well-intended character who's ruled by their impulses.

Type O

People with blood type O people are outgoing, energetic and social. They are the most flexible of the blood types. They easily start up projects but often have trouble following through because they give up easily. They are flighty and not too dependable. O types always say what's on their mind. They value the opinion of others and like to be the center of attention. Also, people with O blood are extremely self-confident.

Type O, the most "average" blood type, is considered the best type in Japan.

Type AB

People with blood type AB are hard to categorize. They can have characteristics on both ends of the spectrum at the same time. For instance, they are both shy and outgoing. They easily switch from one opposite to another. AB people are trustworthy and responsible, but can't handle it when too much is asked of them. They don't mind doing favors or helping out, as long as its on their own conditions. People with this blood type are interested in art and metaphysics.

AB is considered the worst blood type. In predictability-loving Japan, they're loose cannons. They also like to set their own conditions and reserve the right to drop out when things don't meet their expectations. They're known to be sensitive and considerate—at times—but it just isn't enough to balance out the flaws in this blood type. For a while, some companies tried dividing their employees into work groups based on blood type, and no one wanted to work with the AB group. Anime villains are likely to be type AB.

Now do you know? what type of personality you have? 

Thank you very much.

AYA

http://www.prosperjp.com/

aya@mercy.co.jp

KIMORA LEE SIMMONS

 An American fashion model, author, and former president and Creative Director for Phat Fashions.

Simmons was born in St. Louis, Missouri. She is Japanese and African-American.

Her mother is a Japanese-Korean and her father is African-American,

 She was adopted by an American serviceman during the Korean War and she now goes by her own mother's Japanese name, Kyoko. Kimora's father, Vernon Whitlock Jr., is African American, has worked as a Federal Marshal, an Equal Employment Opportunity Commission investigator, a bail bondsman, and is currently a barber in St. Louis.

Just after her thirteenth birthday, Kimora was awarded an exclusive modeling contract with Chanel and went to work under the tutelage of Chanel designer Karl Lagerfeld. She quickly gained attention in the fashion world when she closed Lagerfeld's haute couture show in 1989. "Everything people thought was weird about me before", Kimora told People Weekly, "was now good".

In 2004, Russell Simmons sold Phat Farm to Kellwood Company for $140 million. When Russell stepped down as CEO of Phat Fashions LLC in September 2007, Kimora—who was already Creative Director of Baby Phat (which was a branch off Phat Farm Industries)—was promoted by Kellwood to President and Creative Director of Phat Fashions. It was her goal to fashion Baby Phat, launched in 1999, into an "aspirational lifestyle brand"Her couture line, KLS, launched in Fall 2007.

A self-help book written by Kimora, Fabulosity: What It Is and How to Get It, was published by HarperEntertainment in February 2006. The book is set to function as a 'lifestyle manual' on everything from spirituality and finances to fashion and beauty. She has also launched five perfumes for women: Goddess, Golden Goddess, Seductive Goddess, Baby Phat Fabulosity, Love me, and the last fragrance she put out from her time with Baby Phat, Dare Me.

On September 1, 2010, Simmons parted ways with Baby Phat and its management company, Kellwood.The details as to why Kimora was removed as Creative Director haven't been very clear; some blog sites are claiming that it was because Kimora was spending too much money on company pursuits and giving far too much pay to herself and her children.Since the split, Kimora plans to launch her KLS collection and Kouture by Kimora Brands. She also has an exclusive brand coming to Macy's that will offer stylish clothes for under $40.

THANK YOU

ARAGAWA

ARAGAWA

           

World's Most Expensive Restaurants

© Shutterstock

Tokyo: Aragawa

One of the best is in Japan. For the second year in a row, the top restaurant on our list of the world's most expensive restaurants is Aragawa, a little steak house in Tokyo's Shinbashi district. Like many of Japan's high-end, hidden restaurants, it doesn't have a Web site or grandiose decor. But reservations are excruciatingly hard to come by, and the tab reliably starts at $370--per person. But the platters of Wagyu beef (what we call Kobe), which is sourced from only one local farm and served simply with pepper and mustard, make the expense worthwhile.

  

Dinner For One: $368

This stately steak house in Tokyo's Shinbashi district is famed for its beef--in fact, steak is the only entrée it serves. The restaurant works exclusively with one farm and serves its steaks with pepper and mustard only.

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MIKI

miki@prosperjp.com