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1348-4451 - Yellow Sea, Asia, True Colour Satellite Image
1348-4596 - Hong Kong, China, True Colour Satellite Image. Hong Kong, People's Republic of China. True colour satellite image of the city of Hong Kong
1348-3057 - Satellite image of Typhoon Talim in 2017 over the East China Sea. Image taken on September 16, 2017.
733-6458 - Jeongbang waterfall cascading into the sea, Seogwipo City, Jeju Island, UNESCO World Heritage Site, South Korea, Asia
733-6463 - Coastal scenery at Gimnyeong Seongsegi beach resort, Jeju Island, South Korea, Asia
733-6462 - Coastal scenery at Gimnyeong Seongsegi beach resort, Jeju Island, South Korea, Asia
733-6456 - Jungman Daepo columnar jointed lava formation, Seogwipo, Jeju Island, UNESCO World Heritage Site, South Korea, Asia
733-6461 - Coastal scenery and sunset, spring rapeseed blossom, Jeju Island, South Korea, Asia
733-6459 - Mount Sanbangsan, Jeju Island, UNESCO World Heritage Site, South Korea, Asia
832-144539 - Fishing boats in the fishing port of Mui Ne on the South China Sea, South Vietnam, Southeast Asia
832-144538 - Fishing boats in the fishing port of Mui Ne on the South China Sea, South Vietnam, Southeast Asia
1113-71439 - Pot of rice in the Vegetarian monastery restaurant, Buddhist Island of Putuo Shan near Shanghai, Zhejiang Province, East China Sea, China
1113-71428 - Pilgrims carrying Buddha statue and home altars for a blessing from Guanyin, Goddess of Mercy, Buddhist Island of Putuo Shan near Shanghai, Zhejiang Province, East China Sea, China
1113-71447 - Yongshou bridge, Bridge of eternal life, Buddhist Island of Putuo Shan near Shanghai, Zhejiang Province, East China Sea, China
1113-71422 - Puji Si, praying pilgrims and tourists, Buddhist Island of Putuo Shan near Shanghai, Zhejiang Province, East China Sea, China, Asia
1113-71409 - Fragrant Cloud Pavilion, praying pilgrims and tourists, Buddhist Island of Putuo Shan near Shanghai, Zhejiang Province, East China Sea, China, Asia
1113-71445 - Yellow monastery wall with bicycles and calligraphy, Buddhist Island of Putuo Shan near Shanghai, East China Sea, China
1113-71450 - pilgrims at ferry, Buddha statues from house altars brought to Guanyin, Goddess of Mercy, Buddhist Island of Putuo Shan near Shanghai, Zhejiang Province, East China Sea, China, Asia
1113-71403 - Puji Si Temple, ginko trees, pilgrims, Buddhist Island of Putuo Shan near Shanghai, Zhejiang Province, East China Sea, China, Asia
1113-71438 - Vegetarian monastery restaurant, Buddhist Island of Putuo Shan near Shanghai, Zhejiang Province, East China Sea, China
1113-71427 - Buddha statues from house altars brought to Guanyin, pilgrims, Goddess of Mercy, Buddhist Island of Putuo Shan near Shanghai, Zhejiang Province, East China Sea, China, Asia
1113-71404 - prayer in summit monastery, Buddhist Island of Putuo Shan near Shanghai, Zhejiang Province, East China Sea, China, Asia
1113-71408 - Shrine next to Thousand stone steps stairway, Buddha statue, candles and incense in stone altar, Buddhist Island of Putuo Shan near Shanghai, Zhejiang Province, East China Sea, China, Asia
1113-71452 - Ferry, Buddha statues from house altars brought to Guanyin, Goddess of Mercy, Buddhist Island of Putuo Shan near Shanghai, Zhejiang Province, East China Sea, China, Asia
1113-71419 - Puji Si, praying pilgrims and tourists, Buddhist Island of Putuo Shan near Shanghai, Zhejiang Province, East China Sea, China, Asia
1113-71444 - Yellow monastery wall with bicycles and calligraphy, Buddhist Island of Putuo Shan near Shanghai, East China Sea, China
1113-71420 - Man praying with incense sticks, Puji Si Temple, Buddhist Island of Putuo Shan near Shanghai, Zhejiang Province, East China Sea, China
1113-71448 - Incense burner, South Heaven Gate Temple, Buddhist Island of Putuo Shan near Shanghai, Zhejiang Province, East China Sea, China
![Kazuko Uezu, age 65, makes tofu before dawn in her small shop in the village of Hedo. Despite 50 years of practice "every batch tastes slightly different" says Kazuko who rises at 4-am seven days a week to make tofu. Traditional methods and a small production produces subtle variations in every batch despite the fact that tofu has only two ingredients, salt water and soy beans. Kazuko get the salt water from the East China Sea (just down the road from her house) but the soybeans come from America. Okinawan centenarians eat tofu daily and it is believed the high flavanoid content in tofu contributes to their longevity. Flavanoids are known to fight breast and prostate cancer and believed to combat heart disease.](https://images.robertharding.com/zoom/RF/CI/VERTICAL/857-30896.jpg "Kazuko Uezu, age 65, makes tofu before dawn in her small shop in the village of Hedo. Despite 50 years of practice "every batch tastes slightly different" says Kazuko who rises at 4-am seven days a week to make tofu. Traditional methods and a small production produces subtle variations in every batch despite the fact that tofu has only two ingredients, salt water and soy beans. Kazuko get the salt water from the East China Sea (just down the road from her house) but the soybeans come from America. Okinawan centenarians eat tofu daily and it is believed the high flavanoid content in tofu contributes to their longevity. Flavanoids are known to fight breast and prostate cancer and believed to combat heart disease.<br />857-30896")
857-30896 - Kazuko Uezu, age 65, makes tofu before dawn in her small shop in the village of Hedo. Despite 50 years of practice "every batch tastes slightly different" says Kazuko who rises at 4-am seven days a week to make tofu. Traditional methods and a small production produces subtle variations in every batch despite the fact that tofu has only two ingredients, salt water and soy beans. Kazuko get the salt water from the East China Sea (just down the road from her house) but the soybeans come from America. Okinawan centenarians eat tofu daily and it is believed the high flavanoid content in tofu contributes to their longevity. Flavanoids are known to fight breast and prostate cancer and believed to combat heart disease.
![Kazuko Uezu, age 65, makes tofu before dawn in her small shop in the village of Hedo. Despite 50 years of practice "every batch tastes slightly different" says Kazuko who rises at 4-am seven days a week to make tofu. Traditional methods and a small production produces subtle variations in every batch despite the fact that tofu has only two ingredients, salt water and soy beans. Kazuko get the salt water from the East China Sea (just down the road from her house) but the soybeans come from America. Okinawan centenarians eat tofu daily and it is believed the high flavanoid content in tofu contributes to their longevity. Flavanoids are known to fight breast and prostate cancer and believed to combat heart disease.](https://images.robertharding.com/zoom/RF/CI/HORIZONTAL/857-30893.jpg "Kazuko Uezu, age 65, makes tofu before dawn in her small shop in the village of Hedo. Despite 50 years of practice "every batch tastes slightly different" says Kazuko who rises at 4-am seven days a week to make tofu. Traditional methods and a small production produces subtle variations in every batch despite the fact that tofu has only two ingredients, salt water and soy beans. Kazuko get the salt water from the East China Sea (just down the road from her house) but the soybeans come from America. Okinawan centenarians eat tofu daily and it is believed the high flavanoid content in tofu contributes to their longevity. Flavanoids are known to fight breast and prostate cancer and believed to combat heart disease.<br />857-30893")
857-30893 - Kazuko Uezu, age 65, makes tofu before dawn in her small shop in the village of Hedo. Despite 50 years of practice "every batch tastes slightly different" says Kazuko who rises at 4-am seven days a week to make tofu. Traditional methods and a small production produces subtle variations in every batch despite the fact that tofu has only two ingredients, salt water and soy beans. Kazuko get the salt water from the East China Sea (just down the road from her house) but the soybeans come from America. Okinawan centenarians eat tofu daily and it is believed the high flavanoid content in tofu contributes to their longevity. Flavanoids are known to fight breast and prostate cancer and believed to combat heart disease.
![Kazuko Uezu, age 65, makes tofu before dawn in her small shop in the village of Hedo. Despite 50 years of practice "every batch tastes slightly different" says Kazuko who rises at 4-am seven days a week to make tofu. Traditional methods and a small production produces subtle variations in every batch despite the fact that tofu has only two ingredients, salt water and soy beans. Kazuko get the salt water from the East China Sea (just down the road from her house) but the soybeans come from America. Okinawan centenarians eat tofu daily and it is believed the high flavanoid content in tofu contributes to their longevity. Flavanoids are known to fight breast and prostate cancer and believed to combat heart disease.](https://images.robertharding.com/zoom/RF/CI/VERTICAL/857-30895.jpg "Kazuko Uezu, age 65, makes tofu before dawn in her small shop in the village of Hedo. Despite 50 years of practice "every batch tastes slightly different" says Kazuko who rises at 4-am seven days a week to make tofu. Traditional methods and a small production produces subtle variations in every batch despite the fact that tofu has only two ingredients, salt water and soy beans. Kazuko get the salt water from the East China Sea (just down the road from her house) but the soybeans come from America. Okinawan centenarians eat tofu daily and it is believed the high flavanoid content in tofu contributes to their longevity. Flavanoids are known to fight breast and prostate cancer and believed to combat heart disease.<br />857-30895")
857-30895 - Kazuko Uezu, age 65, makes tofu before dawn in her small shop in the village of Hedo. Despite 50 years of practice "every batch tastes slightly different" says Kazuko who rises at 4-am seven days a week to make tofu. Traditional methods and a small production produces subtle variations in every batch despite the fact that tofu has only two ingredients, salt water and soy beans. Kazuko get the salt water from the East China Sea (just down the road from her house) but the soybeans come from America. Okinawan centenarians eat tofu daily and it is believed the high flavanoid content in tofu contributes to their longevity. Flavanoids are known to fight breast and prostate cancer and believed to combat heart disease.
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