Stamp: Cheese and milk (Japan 2025)
Cheese and milk (Japan 2025)
05 March (Japan ) within release My Journey Stamp Series No. 10 : Hokkaido (2025) goes into circulation Stamp Cheese and milk face value 110 Japanese yen
| Stamp Cheese and milk in catalogues | |
|---|---|
| Colnect codes: | Col: JP 2025.03.05-02h |
Stamp is horizontal format.
Stamp from mini sheet.Also in the issue My Journey Stamp Series No. 10 : Hokkaido (2025):
- Stamp - Asahikawa City Zoo face value 110;
- Stamp - Cape Soya face value 85;
- Stamp - Cattle grazing face value 110;
- Stamp - Cheese and milk face value 110;
- Stamp - Farm Tomita face value 110;
- Stamp - Goryokaku face value 110;
- Stamp - Hachimanzaka face value 110;
- Stamp - Hakodate Night View seen from the Farm face value 85;
- Stamp - Higashimokoto Shibazakura Park face value 110;
- Stamp - Hokuryu Town Sunflower Village face value 85;
- Stamp - Kushiro Marsh face value 110;
- Mini Sheet - My Journey Stamp Series No. 10 : Hokkaido face value 10*85;
- Stamp - My Journey Stamp Series No. 10 : Hokkaido face value 85;
- Mini Sheet - My Journey Stamp Series No. 10 : Hokkaido face value 10*110;
- Stamp - Odori Park face value 85;
- Stamp - Otaru Canal face value 85;
- Stamp - Red Foxes face value 85;
- Stamp - Sapporo City Clock Tower face value 110;
- Stamp - Sea Urchin Salmon Roe Bowl face value 85;
- Stamp - Sheep Grazing face value 85;
- Stamp - Shimaenaga face value 110;
- Stamp - Soup Curry face value 85;
Stamp Cheese and milk it reflects the thematic directions:
Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world. Theoretical gastronomy supports practical gastronomy. It is related with a system and process approach, focused on recipes, techniques and cookery books. Food gastronomy is connected with food and beverages and their genesis. Technical gastronomy underpins practical gastronomy, introducing a rigorous approach to evaluation of gastronomic topics
Tourism is travel for pleasure or business; also the theory and practice of touring, the business of attracting, accommodating, and entertaining tourists, and the business of operating tours. Tourism may be international, or within the traveller's country. The World Tourism Organization defines tourism more generally, in terms which go "beyond the common perception of tourism as being limited to holiday activity only", as people "traveling to and staying in places outside their usual environment for not more than one consecutive year for leisure, business and other purposes". Tourism can be domestic or international, and international tourism has both incoming and outgoing implications on a country's balance of payments. Today, tourism is a major source of income for many countries, and affects the economy of both the source and host countries, in some cases being of vital importance.
