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    10,941 posts since Jan '08
    • Nagasaki: The Catholic “Rome of Japan”

      You've definitely heard of Nagasaki, but did you know Nagasaki was meant to be the hub of Catholicism in the Far East? The city is full of religious history and even has its own saint.

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      Nagasaki might be best known as the second site of the atomic bombing in WWII and also as one of the main cities in Kyushu. Today, there are several points of interest in the city for tourists, including DejimaHashima and the Sofukuji Temple, among others.

      But did you know that the city was actually founded by Portuguese Catholics and was meant to be the main site of Catholicism in the Far East? Alongside the tourist attractions are also attractions for those interested in religious history or those who are Catholic. This is not only because of Nagasaki’s founding as a Catholic city but also because of the historical persecution of Catholics in Japan.


      Catholicism in Japan

      The Roman Catholic Church in Japan is part of the worldwide Roman Catholic Church, under the spiritual leadership of the Pope in Rome. There are approximately 509,000 Catholics in Japan—just under 0.5% of the total population.[1] There are 16 dioceses, including three archdioceses[2] with 1589 priests and 848 parishes in the country.[1] The bishops of the dioceses form the Catholic Bishops’ Conference of Japan, the episcopal conference of the nation.

      The current Apostolic Nuncio to Japan is Italian Archbishop Alberto Bottari de Castello. Archbishop Bottari de Castello is the Holy See’s ambassador to Japan as well as its delegate to the local church.

      Catholicism, as well as Christianity in general, was introduced to Japan by Portuguese explorers and missionaries, particularly by the Jesuits, such as St. Francis Xavier (who was, however, a Spaniard). Portuguese Catholics also founded the city of Nagasaki, considered at its founding to be the most important Christian center in the Far East, though this distinction is now obsolete. In addition, a large number of Japanese Catholics are ethnic Japanese from Brazil.


      Catholicism in Nagasaki


      At one point, Nagasaki was known as “the Rome of Japan” for the significant number of residents who were practicing Christians. However, the peak of Catholic history in Nagasaki is perhaps the crucifixtion of 26 Christians in 1596. 

      Each had part of his left ear cut off before the forced march to Nagasaki, a distance of about five hundred miles taking thirty days, all in the midst of winter. In Nagasaki they were tied to crosses with their necks held in place by iron rings. As they awaited death, the singing of psalms broke out from the twenty-six. 


      Among the 26 was Paul Miki, a Jesuit priest who later achieved sainthood. February 6, the day after this crucifixion, is now his feast day. 

      The Japanese government used Fumie to reveal practicing Catholics and sympathizers. Fumie were pictures of the Virgin Mary and Christ. Government officials made everybody trample on these pictures. People reluctant to step on the pictures were identified as Catholics and then sent to Nagasaki. The policy of the Japanese government (Edo) was to turn them from their faith. If the Catholics refused to change their religion, they were tortured. Many of them still refusing to abandon their faith were executed on Nagasaki‘s Mount Unzen.


      Several sects of “hidden Christians” were also based in islands off Nagasaki.

      The Hand of St. Francis Xavier


      Francis XavierSJ, born Francisco de Jasso y Azpilicueta (7 April 1506 – 3 December 1552), was a Roman Catholic missionary born in Xavier,Kingdom of Navarre (now part of Spain), and co-founder of the Society of Jesus. He was a study companion of St. Ignatius of Loyola and one of the first seven Jesuits who took vows of poverty and chastity at Montmartre, (Paris) in 1534.[1] He led an extensive mission into Asia, mainly in the Portuguese Empire of the time. He was influential in evangelization work most notably in India. He also ventured into Japan, Borneo, the Maluku Islands, and other areas which had, until then, not been visited by Christian missionaries. In these areas, being a pioneer and struggling to learn the local languages in the face of opposition, he had less success than he had enjoyed in India. It was a goal of Xavier to extend his missionary preaching to China but he died in Shangchuan Island shortly before doing so.


      Upon St. Francis Xavier’s death, several of his body parts were taken from him, and are now historical and religious relics in areas where he did his missionary work. While most of these relics are in India, where St. Francis Xavier did most of his work, there is also reportedly a hand in Rome and a hand in Nagasaki, though whether the hand’s permanent residence is Nagasaki or if it is passed around to different parts of the world as a religious artifact is unknown.

      Catholic Places in Nagasaki

      Memorial to the Martyrdom of the 26 Saints of Japan


      In 1962, in commemoration of the centennial of the Martyrdom of the 26 Saints of Japan that occurred on Nishizaka hill, the Memorial Relief of the Martyrdom of the 26 Saints of Japan was constructed concurrently with the adjoining Saint Filippo Nishizaka Church. The Memorial Hall that stands quietly behind the life-sized bronze statues of the 26 saints is divided into two themes – things handed down from Christian times and things created today in order to clarify history. It introduces the history of Christianity from the time of Saint Frances Xavier’s visit until the Meiji period. Exhibitions include a letter by the priest Nakaura Julien from the Tenshou youth facility, letters addressed to Portugal’s King John III from Saint Francis Xavier, the record of the battle of Shimabara, the Maria Kannon sculpture, and a bronze Pieta from the 16th century, as well as frescoes and Japanese paintings.


      Urakami Cathedral


      St. Marys Cathedral, often known as Urakami Cathedral, was constructed after a long-standing ban on Christianity was lifted in 1873. In 1925, the main Cathedral and the belfry dome were completed after 30 years of work by Urakami Christians. The brick Romanesque building was the largest Catholic church in East Asia until the atomic bomb that fell on Nagasaki in 1945 completely destroyed it, along with 8,500 Christians. A replacement was built in 1959 in the same Romanesque style. Along the approach to the Cathedral, there are atomic bomb-exposed angel statues. The Cathedral’s stained-glass windows, which feature the image of Christ, are lit up at night.’


      St. Francis Xavier Memorial Church 


      Hirado Island in Nagasaki Prefecture is home to some interesting Christian churches dating back one hundred years or so. Probably the most-photographed is the St. Francis Xavier Memorial Church in the town of Hirado itself.

      Sitting atop a hill overlooking the small town and its harbor, the church was originally named the Hirado Catholic Church, but was renamed following the placing of a statue of St. Xavier in the grounds.

      One of the sites of the town is “the view of temples and church” which can be had halfway up the lane leading up the hill.

      The church was originally built on a different site in 1913, but was reconstructed at its present location in 1931.


    • Nagasaki Kunchi Festival, the Intercultural Autumn Celebration in Nagasaki

      Held in Nagasaki City, Nagasaki Kunchi Festival is an autumn festival comprises of different cultural aspects from the Chinese and Dutch. This three-day festival is held annually from October 7 to October 9.

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      One of the three largest festivals of its kind in Japan, Nagasaki Kunchi Festival was first celebrated in 1634 as a festival to present offering to the deities in Suwa Shrine. The festival was incorporate with Noh drama presentation before a devastating fire in 1875 destroyed the city.

      1. Nagasaki Kunchi Festival


      Today, the festival is the place for the 59 nearby odori-cho (neigbourhoods) to showcase their own special traditional performances. All the 59 odori-cho is given a chance to perform once every 7 years, making this annual festival unique and lively. There are between five to seven odori-cho performing every year.

      2. Nagasaki Kunchi Festival


      As Nagasaki is a city incorporates with cultures from both China and the Netherland, Nagasaki Kunchi Festival’s performances are heavily influenced by both cultures. Some of the performances with the influences of these countries are such as Dragon Dance and Oranda Manzai.

      3. Nagasaki Kunchi Festival


      Performances are divided roughly into three types, with the first called Honodori that features traditional Japanese dances and such. The second, Hikimono, features things like theKawafune and the Kujira-no-shiofuki, which is pulled around on wheels. Lastly, Katsugimono features the Kokkodesho and Dragon Dance. There are many other performances such as the Lion Dance as well.




      Performances are held at four main venues with paid seating and/or standing areas in the morning and evening of October 7th and in the mornings of October 8th and 9th. The four main stages are Suwa Shrine, Otabisho, Yasaka Shrine, and Kokaido.


       5. Nagasaki Kunchi Festival


      Performances are also staged at a few other locations across the city, for which no tickets are available. Among them is the plaza of Nagasaki Station, where all groups have scheduled appearances on October 7th. Get there in advance to reserve a good spot either on the ground level or from the elevated walkway.


       6. Nagasaki Kunchi Festival


      Moreover, the attractions prepared by the Odori-cho include dazzling floats shaped like river barges or Chinese boats on wheels. When the decorations, some over 100 kg and serving as placards of the town, arrive at the head of the parade, the spectators lining the streets call out “Come quickly, we’re waiting!,” or “Turn around in a big circle!”


       7. Nagasaki Kunchi Festival


      Visitors are also able to follow the parades which included colourful floats and beautiful dancers along the way.

      8. Nagasaki Kunchi Festival


      The festival’s name is derived from ku-nichi, which means the 9th day. It represents the ninth day of the ninth month according to the lunar calendar.  

    • 50 Things to Do in Fukuoka

      Don't know what to do in Fukuoka? These spots and activities were recommended by people from Fukuoka themselves, so try to see and do as much of them as you can!

      This post is also available in: Chinese (Traditional)

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      1. Dazaifu Tenman-gu


      Dazaifu Tenman-gu is one of the many Tenmangu shines that enshrine Sugawara no Michizane. Within the grounds of the shrine, you can find a number of cultural treas-ures, including the main hall, which was built based on the traditional Shinto architec-tural style, Nagare Zukuri, and the torii gate along its path that was built during the Kamakura Period. This is definitely the place to visit if you are looking to learn more about the temples and shrines in Hakata.

      2. Yanagawa


      The Yanagawa River was orinally made as a moat surrounding Yanagawa Castle. There are boat tours along the river for visitors. In autumn, these boat tours also run at night, giving you a chance to enjoy the river on a moonlit cruise. Nearby, you can find the Yanagawa Ohana, the former residence of the Tachibana Clan, which has been turned into a restaurant and hotel, as well as many other sites. This is definitely the best place to go to experience what Japan used to be like in the good old days.

      3. Akizuki


      Akizuki is a historical town about 70 minutes by train from Fukuoka City. This is a well-known place to come and enjoy the cherry blossoms in spring and to see autumn colors. This popular tourist spot is also fondly known as Chikuzen’s Little Kyoto. The black gate on the path to Suiyou Shrine was once the main gate to Akizuki Castle and it is a popular spot that provides visitors a sense of what the Edo Period was like.

      4.  Canal City Hakata


      Canal City Takata is a commercial complex with hotels, a cinema, shops and restau-rants surrounding a canal. There are shows and events held daily here, making it a popular leisure spot. This is a popular place for visitors from abroad that are rushing for time, as they can shop for souvenirs and also some delicious cuisine here.

      5. Ramen Stadium


      If you want to eat your fill of Hakata’s ramen, then the Ramen Stadium in Canal City Hakata is the place for you. This restaurant was recently renovated in March 2015 and it not only has Hakata’s famous ramen but it also offers famous ramen from all over Japan. You could also challenge yourself to eat every single ramen available here to truly understand the ramen culture in Japan.

      6. Kushida-jinja


      Kushida-jinja is a famous shrine that holds the Hakata Gion Yamakasa festival in July and the Hakata Okunchi festival in October. Fukuoka also celebrates the Hakata Don-taku festival in May, which is a festival that originated from not from Kushida-jinja but the Matsubayashi procession which starts from Kushida-jinja. If your visit coincides with the festivals, you mustn’t miss them.

      7.  Karonouron


      In Hakata, udon is known as “uron” and just like ramen, it is a popular dish. Even though this restaurant opened in 1885, it still runs strong, proving that it is well loved and supported by the people here. Each area of Japan makes and serves its udon dif-ferently, so you definitely don’t want to miss out on Hakata’s udon to experience the difference in the texture and the taste of the broth served with the udon.

      8. Hakatamachiya Furusato-kan


      Hakatamachiya Furusatokan is a facility that serves to introduce the Hakata of the Meiji and Taisho Period. Here you can buy famous local sweets and traditional arts and crafts like the Hakata dolls, Hakata textiles, Hakata spinning tops and Hakata tiger figurines. If you are looking for a wide variety of traditional Japanese souvenirs, this is the best place to go to.

      9.  Shika Island


      If you are looking to enjoy outdoor activities like cycling or driving, we definitely rec-ommend you to head to Shika Island. Here you can enjoy a panoramic view of Hakata Port and the Genkai Sea. On the island, there is the Shikaumi Shrine that is part of the Watatsumi Shrines that house water deities. If you are wondering where to go to eat, just head to the Nakanishi Shokudo that is famous for its sazae (turban shell) dishes.

      10.  Nokonoshima Islandpark


      Nokoshima Islandpark is the place to go to enjoy Japan’s beautiful flora. In spring, you can enjoy the cherry blossoms and rhododendrons, in summer the hydrangeas and sunflowers, in autumn, the cosmos and salvia splendens and in winter, camellias and plums. The landscape here changes according to the seasons with different flowers blooming throughout the year.

      11.  Itoshima Peninsula


      At Itoshima Peninsula, which is about 30 to 40 minutes from Fukuoka City by car, where you can enjoying buying hand-carved seals, getting your hands dirty in some pottery lessons at a craft center or an art gallery, or renting a boat for some fishing. Here you can also find many cafes and restaurants that serve some really good food.

      12.  Ohori Park 


      Ohori Park is a place where local residents come to take a breather after a hectic day. The park has a Japanese garden, a tea-ceremony teahouse and a teahouse garden. The landscape boasts some beautiful ponds and miniature hills, flowing streams and rock gardens. Visitors can come here and enjoy this park that was built for leisurely strolls. This is also the place to come to see black pine trees, oak trees, the highly valuable phoebe zhennan trees, different variants of rhododendrons and Japanese andromedas.

      13. Acros Fukuoka


      Acros Fukuoka is an international cultural information exchange center in Tenjin. The Fukuoka Symphony Hall in the center has about 1,800 seats and caters for classical music concerts as well as multi-purpose halls and galleries that showcase Fukuoka’s traditional handicraft daily. Don’t forget to visit the Cultural Information Center here that caters to visitors to Fukuoka who would like to know more about the area.

      14. JR Hakata City


      This shopping center has more than 200 speciality stores that will meet your every need and desire. When it comes to food, you will be spoiled for choices with a variety of dishes, from Hakata’s local delights to cuisine from other parts of Japan. At the rooftop garden, you can enjoy the panoramic view as well as the garden that is full of seasonal flowers. There is a viewing terrace and a Railway Shrine, too.

      15. Tocho-ji


      Tocho-ji is the first temple that Kukai built in Japan and it houses the popular seated wooden Buddha statue that is the biggest in the whole country. Just ahead of the relief of the hell scrolls, there is a dark path with a handrail for visitors to hold on to while walking along, and it is said that if you can find and touch the Buddha’s Ring, you will get to enter paradise.

      16. Kawabatadori Shopping Street (Kawabata Shotengai)


      This huge arcade has about 100 stores that stretches about 400m from Hakata Riverain to the Hakataza Theatre and all the way to Canal City Hakata. This is the perfect place to come if you are looking to buy some souvenirs, such as Hakata dolls or famous local sweets. This shopping street, with its nostalgic downtown atmosphere, is different to your average shopping mall. The arcade is also decorated with hanging banners that display daily expressions in the Hakata dialect.

      17.  Sumiyoshi-jinja


      In Japan, there are 2,129 Sumiyoshi shrines, but this one here in Fukuoka is the oldest of them all. The pavilion here was built based on the oldest ancient Shinto shrine ar-chitectural style known as Sumiyoshi Zukuri, and is recognized as an important cul-tural treasure in the country. There are some must-see spots in the shrine, such as the Shinboku sacred pine tree, the Nohgakuden hall and the Kaguraden hall.

      18.  Fukuoka Asian Art Museum



      Fukuoka Asian Art Museum is the only museum in the world that systematically dis-plays modern Asian art. At the museum, you are sure to find new inspiration in the unique pieces created by modern Asian artists, that differ from both classical and west-ern pieces.

      19. Joten-ji



      Joten-ji is the birthplace of Hakata’s famous festival, the Hakata Gion Yamakasa festi-val. Even nowadays, during the festival the Yamakasa float is paraded around the streets while being splashed with holy water, and the men carrying the float will stop in front of Joten-ji to pay respects to the chief priest. But of course, even without the festival, this temple has a beautiful rock garden called Sentohtei in front of the main hall.

      20. Kashima Honkan, a traditional Japanese inn


      If you were thinking of staying in a traditional Japanese inn, we would recommend Kashima Honkan which was built based on the Japanese Buddhist architectural style of the Taisho Period. The rooms are naturally laid with tatami mats and were built ac-cording to the traditional Sukiya Zukuri style that gives patrons a chance to experience the authentic Japanese atmosphere. This inn is located 10 minutes on foot from Canal City Hakata and 5 minutes on foot from Nakasu’s food street.

  • Eraxasazi-6804's Avatar
    1 post since Jan '16
  • kinwashi's Avatar
    10,941 posts since Jan '08
    • 21. Fukuoka Akarenga Cultural Center


      Fukuoka Akarenga Cultural Center is a beautiful piece of architecture with red bricks and white granite slabs reminiscent of a 19th century English building. This building was built in the Meiji period and as time went on, a minaret and dome was added to it. This center also provides visitors with information on the history of western architec-ture in Japan.

      22. Suikyo Tenmangu Shrine


      This shrine was built in memory of Sugawara no Michizane, who is said to have grieved at seeing the reflection of his haggard face in the Aikawa River. The shrine is also known as Suikyo Tenjin and Sugatami Tenjin. Nearby there is a the Hakata Meibutsu Umakamon Street that offers all sorts of great food.

      23. Solaria Terminal Building


      In this famous building, which makes part of the station’s building at Nishitetsu Fuku-oka’s Tenjin station, you will find Fukuoka’s Mitsukoshi department store. Fukuoka Mitsukoshi offers a wide variety of products for clients of all ages. On the 1st floor of this building, you’ll find a visitor information plaza that provides information on the Tenjin area.

      24. Tenjin Loft


      Tenjin Loft is the place to go to for souvenir shopping. Tenjin Loft offers a huge selec-tion of high-quality items, and we are certain you will never get bored of strolling down the aisles. They also sell travel items, so if you are looking for some travel necessities, you can always drop by here to find them. If you are looking to buy high-quality made-in-Japan products, this is the place to go.

      25. Tenjin Underground Shopping Area



      This is Kyushu’s biggest underground shopping centre, running from 1st Avenue all the way to 12th Avenue. You might not have enough time to actually visit all the shops in the area, but here you can find everything under the sky. This underground area was built to replicate a 19th century European town, with its European style cobblestone paths and arabesque-designed ceilings. 

      26. THE SHOPS


      Step into this shopping mall and get transported to a west coast American malls. This is a popular place among young female patrons because it not only offers a fun shopping and dining experience, but also has beauty parlors and nail salons as well. For those who are into fashion and would like to get to know the current Japanese fashion trends, we recommend you include this in your travel itinerary.

      27. Ganso Nagahamaya


      This is a long established Hakata pork-broth ramen stall. In Fukuoka, there ia a ramen tradition called “kaedama” where patrons can add more noodles after they have finished their first serving, and it is said that Ganso Nagahamaya was the place where this tradition began. For first-timers, you might find the smell of the broth a little pun-gent, but try it once and you are sure to come back for more.

      28. Echigoya Imaizumi 2nd Building



      When it comes to Hakata, one should never miss out on a hot pot of motsunabe or gib-lets. This famous restaurant prepares its motsunabe with Kyoto style white miso paste, thus giving it a distinct flavor from the typical motsunabe. This building has its own wine cellar, so patrons can enjoy great wines with their motsunabe.

      29. Mizutaki Nagano


      Fukuoka’s specialty hot pots would have to be mizutaki and motsunabe. The mizutaki here is made from a clear chicken broth and the chicken used here is the famous 90-day-old low fat Hanamidori chicken raised on organic feed. In all hot pot meals in Ja-pan, to close it off, rice is added into the leftover broth and made into a porridge.

      30. Fukuoka Central Wholesale Fish Market 


      If your tummy starts to grow for fresh seafood, you should head straight to Fukuoka’s Central Wholesale Fish Market Building. It is no secret that Japan loves raw fish and here at the market you will get the chance to savor some delicious raw fish at a great price. In rhe market there is the Uocching Plaza, where visitors can learn more about the fishes and how the market operates. 

      31.  Fukuoka Tower : Fukuoka’s famous landmark with a great panoramic view of Fukuoka


      At a height of 234m and triangular body covered with 8,000 one-way mirrors, Fukuoka Tower is known as the Mirror Sail. There is also a Lover’s Sanctuary in the tower for couples, making it a popular romantic date spot with unique facilities catering for cou-ples.

      32. Seaside Momochi Beach Park


      To the north of Fukuoka Tower, lies a manmade Seaside Momochi Beach Park. Visitors can enjoy outdoor marine activities by the beach and also spend time at the shops and restaurants built on a manmade island called Marizon in the middle of the beach. This beach park will keep you entertained for the whole day.

      33. Marinoa City Fukuoka


      Marinoa City Fukuoka is the right place to go if you love shopping. This is Fukuoka’s biggest outlet mall with more than 120 shops. If you need a break from the shop-till-you-drop experience there, you can take a ride on the Sky Wheel ferris wheel.

      34. Umi no Nakamichi


      Umi no Nakamichi is a big reef 2.5km wide and 8km long. It started off as a seaside park and now it is equipped with a wide variety of facilities and attractions. There is an aquarium called Marine World Umi no Nakamichi, where visitors can see underwater creatures close up through their walk-through tunnel tank and cylindrical tanks.

      35. Hakozaki Shrine


      Hakozaki is one of the three biggest Hachiman shrines in Japan. The shrine contains many cultural treasures, such as the Ichi no Torii gate erected by Kuroda Nagamasa and the stone lanterns that were made popular by Sen no Rikyu. Hakozaki Shrine also serves as an important stop during the Gion Yamakasa festival as the float heads down to Hakata Port. This shrine also hosts one of Hakata’s biggest festivals, the Hojo-e fes-tival.

      36. Fukuoka Tourist Hall Hakata


      Here at Fukuoka Tourist Hall Hakata, you’ll get to know Fukuoka’s specialty, mentaiko, or marinated roe. You can participate in lessons organized to teach visitors on how to marinate mentaiko. As you are allowed to create your own marinade with the ingre-dients available, you can make your own original marinated mentaiko.

      37. Yatai Bar Ebi-chan


      Nakasu is famous for its large number of stalls, and Yatai Bar Ebi-chan is the one and only bar you will find out of these. It is a great place to come and release with a cocktail in one had after you have eaten to your hearts galore at the other stalls here in Nakasu. Their tapas like grilled cheese served with marmalade and other snacks will help you end the night off right.

      38. Yatai 


      If you are craving for some variety in the food scene, head over to Ahotareno for some Mexican food. Besides their yummy tacos and cheesy tortillas, you can also find the usual Fukuoka delights like ramen and oden here. Don’t forget to try their homemade salsa sauce too.

      As you can see there are many delicious ramen and oden and other stalls in Fukuoka. When you come to Fukuoka, make sure to give it a try and find your favorite.


      39. Art Space Baku


      Art Space Baku here in Hakata exhibits a wide variety of artwork from indie artists. Within this art space, there is a cafe called Yaneura Baku, where you can take a break after viewing all the artwork in the gallery among its antique furniture.

      40. Yanagibashi Rengo Fish Market


      This market offers both fresh and processed food. Every year in November, the market organizes the Umakamon festival where special performances are held and many stalls are opened. Throughout the whole year, other events are also held too, including tuna filleting shows.

    • Singaporean Chicken Rice Comes to Tokyo!

      Wee Nam Kee is a famous Singaporean restaurant that opened its doors in Tokyo this year. I saw news about the opening on TV and decided to pay them a visit. The restaurant is actually located in an office area, however it is housed in a stand alone building surrounded by greenery that makes this place a hidden oasis.

      Photo Nov 29, 14 33 05

      Above and below are pictures of their entrance and logo.

      Photo Nov 29, 14 31 37

      The lunch menu as you can see in the picture below is relatively cheap with quite a few options.

      Photo Nov 29, 13 42 57

      For appetizer, I tried the fried prawns & fish minced tempura served with mayonnaise sauce.

      Photo Nov 29, 14 00 45

      And the sambal Kang Kong, a chinese vegetable served with prawn paste and chili sauce called “sambal”


      Photo Nov 29, 14 01 50

      I also tried their Golden Prawns, as you can see in the picture below.They are fried with their heads to maintain the flavor.

      Photo Nov 29, 14 03 44

      The main star and the reason for the lines that are still forming at this restaurant is of course the chicken rice. The best so far in Tokyo. Unlike most other places, they did not adjust the taste to make it more “Japanese”. Their taste remains authentic.

      Normally when eating chicken rice, you have to choose between roasted and steamed chicken,  but here  you get both in one plate! Such a delightful menu.


      Photo Nov 29, 14 08 48

      I also like the ambiance of the restaurant. It is very spacious and cozy, time just seems to fly by as you sit there and enjoy your meal.


      Photo Nov 29, 14 31 13

      Outdoor seats are also available on their terrace during spring to autumn with nice greenery. It truly is an oasis in the middle of an urban city.

      Photo Nov 29, 14 32 22

      Below is  a picture of their terrace.

      Photo Nov 29, 14 32 35

      Overall i would say that Wee Nam Kee is a nice and affordable place and I would go back if I ever crave for chicken rice.

      Price $$

      Tamachi Granpark PlazaShibaura 3-4-1, Minato-ku, Tokyo 105-0023

      Tel. 03-5439-9120


    • What happen yesterday over here in Orchard road ION 55 storey.

      Singapore, Kagoshima prefecture to strengthen relations

      Senior Minister of State for Foreign Affairs Josephine Teo, who headed the Singapore delegation, singled out tourism as a medium to strengthen relations.

      The Singapore-Kagoshima Conference. (Photo: Olivia Quay)
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      SINGAPORE: Delegations from Singapore and Japan's Kagoshima Prefecture discussed trade, tourism and youth as they held their 18th conference on Tuesday (Jan 19). The meeting seeks to promote bilateral exchanges and mutual understanding between the two sides.

      Senior Minister of State for Foreign Affairs Josephine Teo, who headed the Singapore delegation, singled out tourism as a medium to strengthen relations.

      "Kagoshima is home to the picturesque Sakurajima volcano and the unique Ibusuki and sand baths,” she said. “With its wealth of nature, history and culture, it comes as no surprise that more Singaporeans are now visiting Kagoshima. I welcome further efforts to promote Kagoshima as a tourist destination amongst Singaporeans."

      This comes off the back of the Memorandum of Understanding that the Singapore Tourism Board and the Japan National Tourism Organisation signed on Monday, to further promote two-way tourist traffic and enhance mutual cooperation in tourism.

      Mrs Teo highlighted food exports as another possible area of cooperation, saying Singaporeans are getting better acquainted with quality Kagoshima produce, like black pork, yellowtail and silver-striped herring.

      She added: "Singapore and Kagoshima should continue to find ways to further promote each other's cuisines and develop niches in each other's markets."

      These links symbolise a broader relationship between Singapore and Japan. Both countries are commemorating the 50th anniversary of diplomatic relations this year, as well as marking the 34th year of the Singapore-Kagoshima Conference.

      - CNA/ek

    • So very soon we will be having this in Singapore.



      Mrs Teo highlighted food exports as another possible area of cooperation, saying Singaporeans are getting better acquainted with quality Kagoshima produce, like black pork, yellowtail and silver-striped herring.


      Top > Talk of the Town

      Enjoy Japanese Food Culture with Fresh Kagoshima Sea Food!

      Kagoshima Prefecture has 2,643km of shoreline and various places from which fresh seafood and fishery products are accessible. 

      Kinko Bay is located in the center of Kagoshima Prefecture and is famous for fish farming as the water is warm all year and depths exceed 200m, making the bay the deepest enclosed bay in Japan.


      ■ Kagoshima Kampachi Greater Amberjack: No.1 Kampachi Farming in Japan! 
      Tarumizu City's kampachi greater amberjack fish farms provide 60% of the nation's kampachi.



      Fish-feeding trips are available at the Tarumizu City fish farms. 


      ■ Kagoshima Buri Japanese Amberjack: No.1 Buri Farming in Japan! 
      In Japan, buri Japanese amberjack is viewed as a fish of good furtune since it is called "Shusse" for the different names as they grow larger and thus resembles the process of personal growth. 


      ■ Kagohaima Eel:  No.1 Eel Farming in Japan! 
      Both "Kabayaki" broiled eel and the "Hitsumabushi" dish (broiled eel fillets with soy sauce) are cooked from Unagi eel and is extremely popular among international visitors.


      In the Tenmonkan shopping district in Kagoshima City, "Space Unagi" is sold at the Space  Information Centre.  


      ■ Kagoshima Maguro Tuna: No. 1 Maguro Farming in Japan!
      It has been said that tuna is the most popular fish for sushi in Japan.


      Maguro Tuna Ramen

      ■ Kibinago Silver-stripe Herring: An Original Kagoshima Product
      On the plate served it is served on, kibinago silver-stripe herring is often placed in a style resembling a flower. Local people prefer the dish with vinegar miso-paste rather instead of soy sauce.


      ■ Kagoshima Bonito: No.1 Dried Bonito Production in Japan!
      Katsuobushi bonito flakes are made from smoked skipjack tuna and is one of the most important ingridients for dashi stock used in Washoku Japanese Cuisine.


      The special flavor, called "Umami", resulting from dashi stock attracts worldwide attention.

      For more on Japanese dashi stock, please click here >>


      The registration of Japanese food culture as a UNESCO Intangible Cultural Heritage was no doubt given a distinct advantage having incorporated the fresh fish and rich flavors of Kagoshima seafood.


      Sushi! Sashimi! Tempura! Enjoy Japanese Food Culture with Fresh Kagoshima Sea Food! 



    • Heavy snow hits western, central Japan; Okinawa feels chill, too

      NATIONAL JAN. 24, 2016 - 06:30PM JST ( 16 )

      TOKYO —

      A cold air mass gripped the Japanese archipelago, bringing heavy snow and gusty winds to a wide area of western and central Japan on Sunday, forcing airlines to cancel many flights and West Japan Railway Co to reduce the speed of bullet trains on sections of the Sanyo Shinkansen lines.

      The blanket of snow reached as far as southwestern Japanese cities such as Nagasaki and Kagoshima and the temperature in Naha, the prefectural capital of Okinawa, dropped to 8.9 C on Sunday morning, far below the average low for January.

      Amami Island, a subtropical island located some 380 kilometers southwest of Kagoshima City, also observed snowfall for the first time in 115 years, the Japan Meteorological Agency said.

      On Kyushu island, Nagasaki saw 15 centimeters of snow, Kagoshima 10 cm and Saga 6 cm.

      In the Chugoku region in western Japan where the snowfall was heaviest, the town of Kitahiroshima in Hiroshima Prefecture recorded 142 cm of snow, while Suzu, Ishikawa Prefecture on the Sea of Japan coast in central Japan, saw 59 cm of snow.

      Shortly after midnight Saturday, 11 cars and other vehicles were involved in pileups on a road in Fukuoka Prefecture in freezing condition amid snowfall, injuring two men, police said.

      Around 6 a.m., six teenagers who climbed the 847.5-meter Mt Kusembu straddling Fukuoka and Saga prefectures called for help, saying they were unable to descend due to snow. Local firefighters found them near the peak of the mountain and rescued them about 90 minutes later.

      The weather agency warned of continued stormy weather in western and central Japan through Monday and further traffic disruption.

      Up to one meter of snowfall is expected through Monday morning in the Hokuriku region, 70 cm in Chugoku, and 60cm in Tokai and Kinki, according to the weather agency.

      © KYODO

    • Published On: Tue, Nov 4th, 2014
      Food | By Dion

      Kagoshima Food Guide (Satsuma Cuisine)

      If you’re interested in visiting Kagoshima, then you should read this Kagoshima food guide. Kagoshima’s cuisine is known as Satsuma cuisine as well, which is the previous name of the prefecture. Since Kagoshima is located at isolated location, which is at southern end of Kyushu, the cuisine has become distinctive as well. Food enthusiasts who have tried both Satsuma and Okinawa cuisine probably notice the similarity. This is not a surprise given to the fact that Okinawa was ruled by Satsuma for several hundred years in the past.  A large variety of eateries can easily be found in Kagoshima’s downtown areas such as along the Gourmet Street or Gourmet-dori.

      Kagoshima Food Guide


      Photo kagoshima-kankou.com

      Kibinago and Satsumaage

      Not only known as one among the most popular dishes in Kagoshima, satsumaage is also well known nationwide. The dish mainly includes deep fried minced fish paste. The paste could be made from different type of fish, yet people in Kagoshima usually use mackerel, sardines or bonito. Vegetables and pickled ginger are also used in smaller quantities to add the paste a little more flavor. Beside satsumaage, there’s another popular Kagoshima dish called kinibago. Kinibago is a little herring fish which is normally served as sashimi accompanied by vinegared soybean paste.






      Torisashi and Tonkotsu    

      These two dishes are always mentioned in Kagoshima food guide. Torisashi means raw chicken in Japanese. You might be familiar with the “sashi” in the torisashi of sashimi, which is finely sliced uncooked seafood. In other words, the chicken needs to be served especially fresh. The bird’s heart and meat are often served together. The dish is commonly eaten by dipping it in soy sauce and ground ginger. Tonkotsu is a pork stew made with miso and served with vegetables, like konyaku and daikon. They cooked the pork very slowly so it gets quite soft that the bones could be eaten as well. A considerable quantity of shochu also added into the broth, which gives the tonkotsu a faintly sweet flavor along with its savory tang of the miso and meat.


      Tonkotsu ramen

      Tonkotsu ramen



      Kurobuta and Kuroushi 

      Kurobuta means black pork while kuroushi means black beef. These names are made not because of the meat color, yet from the animal’s skin color. The kurobuta are actually Berkshire porks that were initially imported into Kagoshima around four hundred years ago. As for kuroushi were actually bred in Kagoshima. Many eateries in Kagoshima notably advertise either the kuroushi or kurobuta as one among their dishes. Kurobuta oftentimes enjoyed as tonkatsu, which is breaded and deep fried pork cutlets or as shabu-shabu, which is a hot pot with vegetables and finely sliced meat. As for kuroushi, it oftentimes is eaten as conventional western steak.



      Last but not least, there’s also Satsuma Shochu. Shochu is distilled, clear liquor with about 25% of alcohol content. This beverage is quite popular across the country, yet particularly famous in Kyushu Shochu is quite a unique beverage since it is made of local Kagoshima’s sweet potatoes.  Many dining places in Kagoshima most likely offer satsuma shochu on their menus. This beverage can be enjoyed with ice, mixed in hot water or just enjoyed straight. Shochu is used in cooking some of Japanese dishes as well. Here is the complete Kagoshima food guide you can use as basic information.

      Satsuma Shochu

      Satsuma Shochu

      • 5

      About the Author

      Dion - the man who love japan , culture, people ^_^

      Leave a comment

    • Food from Kagoshima

      japanwebmagazine en  May 07, 2014  May 01, 2015 Japanese FoodKagoshima


      Food from Kagoshima

      Food You Need to Eat

      The general assumption when thinking about “food from Kagoshima” is their famous sweet potato. Sure, there are plenty of recipes using this amazing potato, but there is also a vibrant and healthy food culture focusing on what was taken from the sea, land, and animals. Here are some foods you are sure to enjoy.

      Kagoshima Prefecture
      Map data ©2016 Google, SK planet, ZENRIN


      Kibinago sashimi

      Known by many other names throughout Japan, Kibinago are small fish, 5~10cm in length. Don’t let its size fool you. This stuff is good. “Sashimi in Kagoshima?” You’ll get served this. Eaten with shoyu (soy sauce) or a vinegar-miso blend, it’s a must-try. The fresher the fish the more shine it has. The ones with blue-silver gils are thought to be the freshest. Eaten also as tempura and on skewers, grilled, dried and in miso soup, you’re missing out if you don’t try Kibinago.


      Kibinago sashimi


      Gane (tempura)

      Gane is sweet potato julienned, but the word itself means “crab” in the Kagoshima dialect. Called this because the fried potato resembles a crab, gane can also be mixed with sliced carrots and other root vegetables.




      Here’s how you make gane.

      ① Julienne a sweet potato. Wash it off and lightly shake off the water. Families have preferences on how thick to make the slices. You get to pick.

      ②Mix flour, an egg, and some sugar into a batter. Dip the slices of potato into the batter, and add soy sauce for flavor.

      ③Make it into a ball-like shape in your hands and deep-fry it. Dip it in salt or soy sauce once it’s done.


      Chicken sashimi

      Free-range chickens from Satsuma (a region of Kagoshima) are known as one of the top three tastiest chickens in Japan. Raised in an all-natural environment, they are simply amazing. Shy about eating raw chicken? Don’t be. Not this kind.


      Chicken sashimi


      Other regions in Japan also eat chicken as sashimi, but this stuff is different. It’s bold and yet sweet. Dip it into shoyu flavored with garlic, add a few scallions. You won’t be sorry.



      The stew made with the aforementioned chickens is called kiikon. Add carrots, daikon, beans and a little brown sugar and soy sauce. This is to die for. Really.



      Click photo to enlarge


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    • The first katsu's the deepest: Tonkatsu, a breaded and deep-fried pork cutlet, is one of the most popular pork dishes in Japan, and can be served in several ways — including as katsudon (below), topped with onion and scrambled egg and served over rice. | MAKIKO ITOH


      Pig in Japan: the nation’s most popular meat



      The most popular type of meat by far in Japan is pork. Nearly as much pork is consumed as chicken and beef combined. It is particularly popular in Okinawa, Kyushu, and the Kanto area. My mother was born in Saitama Prefecture in the 1940s, and she doesn’t remember eating beef except as a very special treat while she was growing up; she didn’t eat even the humble gyūdon(beef on rice) on a regular basis until she moved to Tokyo as an adult. Pork was the meat that appeared regularly on the dinner table.

      If there is one dish that managed to spread the popularity of pork more than any other, it’s tonkatsu — a breaded and deep-fried pork cutlet or filet, akin to European dishes such as the schnitzel. The name itself combines the Japanese word for pig — ton — with a shortened version of the English word “cutlet” (via the Japanese pronunciation). While katsuretsu, breaded cutlets fried in butter, appeared in an 1895 cookbook, the cooking method was soon changed to involve deep-frying in vegetable oil, which was considered more efficient and economical and better suited to Japanese tastes.


      Unlike curry rice and other yōshoku or Western-influenced Japanese dishes that evolved during the late 19th to mid 20th century, tonkatsu was embraced by more traditionally Japanese eateries such as soba restaurants, which were losing business to newfangled European-style restaurants. They saw tonkatsu as something they could make cheaply and easily that was substantial and filling. Several dedicated tonkatsu restaurants cropped up around the 1920s to ’40s, with even more opening in the ’50s and ’60s, after World War II — the big boom period for tonkatsu. Several still thrive, such as Ginza Bairin (established in 1927, and now with branches in Hong Kong, Singapore and Hawaii) and Maisen in Aoyama (founded in 1965 by one woman, and now one of the largest sellers of ready-made tonkatsu products nationwide).

      During the Great Depression of the 1930s, a piece of tonkatsu, which could be bought freshly cooked from the butcher, became the ultimate affordable payday treat for the poor working class. The position of tonkatsu as everyman food was firmly established.

      A basic tonkatsu is served whole or sliced for easy eating with chopsticks, usually with a mound of finely shredded raw cabbage. The thick brown sauce (known simply as “sauce”) that usually accompanies tonkatsu today evolved from the British Worcestershire sauce, and is made in a similar way by blending various fruit and vegetables with salt, vinegar and spices and then letting it age. Some people prefer to just squeeze lemon juice over the tonkatsu instead.

      Tonkatsu is so popular that you can enjoy it in various forms, such as:katsudon, sliced tonkatsu with onion and scrambled egg served over rice in a deep bowl; katsu karē, curry over rice and tonkatsu; katsu sando, tonkatsu sandwiches; kushikatsu, bite-sized tonkatsu on a skewer; tonkatsu ramen, a bowl of ramen noodles with tonkatsu; and even oddities such as chocolate-stuffed tonkatsu and tonkatsu parfait.

      Let’s take a look at the history of pork in Japan. Prior to the introduction of Buddhism, the Japanese people hunted or farmed all kinds of animals for eating. Wild boars were domesticated and used both as working animals on the farm as well as for consumption during the prehistoric Yayoi Period.

      But with the establishing of Buddhism as the official state religion during the Nara Period (710-784), attitudes toward the consumption of meat changed from the top down. The Imperial court found both the killing and the eating of meat distasteful, and various official edicts were issued by Emperor Temmu regarding the way animals could be hunted and slaughtered. Curiously enough, hunting wild animals was considered to be more acceptable than domesticating animals for the purpose of consuming them later. So while people continued to hunt for meat, the domesticated pig gradually disappeared.

      The popularity of meat waxed and waned over the years, depending on who had control of the government at the time. When the bushi (samurai) class came into full power during the Kamakura Period (1185-1333), for example, the warriors who had conquered the country with much shedding of human blood decided that the shedding of animal blood was beneath them, and a wholesale ban was placed on meat. The eating of four-legged creatures such as pigs was considered to be the most offensive, two-legged beasts such as fowl a bit less so, and creatures with no legs — namely fish — were barely acceptable. This attitude prevailed right up until the Meiji Restoration of 1868.

      That’s not to say that pork was shunned by all. During the Sengoku or Warring States Period of the 15th and 16th centuries, the warlord leaders of Satsuma (present-day Kagoshima Prefecture in southern Kyushu) saw pigs as a valuable source of sustenance. Calling them “walking vegetables,” they ordered for a herd of pigs to accompany troops on their campaigns as living rations to be eaten along the way. The Satsuma warriors developed a fearful reputation as fighters, and their pig rations were credited for their superhuman strength and stamina.

      And in Ryukyu (present-day Okinawa), pork was eaten enthusiastically, especially after a visit in 1713 by Chinese officials who demanded so much pork (5,000 pigs in 250 days) that the Ryukyu court was forced to import some from Kyushu.

      Pork is a prominent part of both Kagoshima and Okinawan cuisine to this day. Kagoshima is a leading producer of pork, and the Kagoshima kurobuta (black pig) is perhaps the most highly regarded variety. Kurobuta’s reputation has even spread internationally, with chefs around the world specifying it for their pork dishes. (Ironically, modern Kagoshima kurobuta is a hybrid of the British Berkshire and domestic black pigs. Other kurobuta varieties may be a hybrid of American Berkshires.)

      During the mostly peaceful Edo Period (1603-1868), the well-to-do were still able to eat pork under the guise of health reasons. Meat was believed to make you strong and give you stamina, and pork was sold as a medicine by several Edo area merchants. The very last Tokugawa shogun, Yoshinobu, was so fond of pork that he got the nickname “Tonichi-sama” (Master No. 1 Pig), though it was probably never said to his face.

      During the Meiji Period (1868-1912), the consumption of meat was actively encouraged by the central government — a total about-face from what had preceded it for hundreds of years. The new leaders, looking to the West and seeing how their diet was centered on meat, considered that the Japanese people too should eat a lot of meat and dairy products, to become strong and tall like the Europeans and Americans. To eat meat was a patriotic duty. Pork was a lot cheaper to produce than beef, so its consumption increased rapidly.

      After the 1923 Great Kanto Earthquake devastated much of Tokyo and the surrounding area, some people even started to keep their own pigs as an emergency food source. But don’t try this at home!

    •  photo IMG20160129173942_zpsckdxq3dg.jpg

    • So now you know where to buy the rear Kagoshima Kurobuta this Chinese New Year re-union dinner steam boat. 

      Try this Sabu Sabu and see what is not the same.

      If you dare to pay a little more.

      • Home
      • » About Kurobuta

      About Kurobuta

      The Secret of Delicious Kagoshima Kurobuta Pork

      The Secret of Delicious Kagoshima Kurobuta Pork

      Kagoshima Kurobuta Brand Standards
      1. 1. Members of the Kurobuta Producers Convention association produce, fatten, and ship Kurobuta pigs in Kagoshima Prefecture.
      2. Pigs are fed a sweet potato mixture (10—20% added) for over 60 days before they are shipped.
      3. The pigs are roughly 230—270 days old at time of shipping.
      4. The dressed carcass should weigh 65—80 kg, with a back fat thickness of 1.3 cm or more
      5. The Kurobuta Producers Association takes responsibility to ensure that the dressed carcass has passed a quality inspection.

      Special Characteristics of Kagoshima Kurobuta Pork

      kurobuta shabushabu

      1. Finely fibered and soft meat
      2. Rich luster and elasticity; high water retention and moderate
      3. The fat melts at a high temperature. Simple and refreshing without being sticky.
      4. A high amino acid content makes it to be rich in taste.
      5. Odorless meat
      Muscle Fiber Thickness
      1. Finely fibered and soft meat
      2. Rich luster and elasticity; high water retention and firm texture
      3. Fat melts at a high temperature. Simple and refreshing without being sticky.
        Melting point of fat
      4. A high amino acid content draws out the refined flavor.
        Amino acid content

      Kagoshima Kurobuta Cuisine

      kagoshimakurobuta shabushabukagoshimakurobuta tonkatsukagoshimakurobuta shabushabu


      Kagoshima Kurobuta (Black Pork).


      Sabu Sabu


      Edited by kinwashi 30 Jan `16, 11:02PM
    • So now after watching the above do you think.

      The Sabu Sabu (Black Pork) you will put a miss when you are at Kagoshima.

      That why they came here to  Singapore.


      SINGAPORE: Delegations from Singapore and Japan's Kagoshima Prefecture discussed trade, tourism and youth as they held their 18th conference on Tuesday (Jan 19). The meeting seeks to promote bilateral exchanges and mutual understanding between the two sides.

      Senior Minister of State for Foreign Affairs Josephine Teo, who headed the Singapore delegation, singled out tourism as a medium to strengthen relations.

      "Kagoshima is home to the picturesque Sakurajima volcano and the unique Ibusuki and sand baths,” she said. “With its wealth of nature, history and culture, it comes as no surprise that more Singaporeans are now visiting Kagoshima. I welcome further efforts to promote Kagoshima as a tourist destination amongst Singaporeans."

      This comes off the back of the Memorandum of Understanding that the Singapore Tourism Board and the Japan National Tourism Organisation signed on Monday, to further promote two-way tourist traffic and enhance mutual cooperation in tourism.

      Mrs Teo highlighted food exports as another possible area of cooperation, saying Singaporeans are getting better acquainted with quality Kagoshima produce, like black pork, yellowtail and silver-striped herring.

      She added: "Singapore and Kagoshima should continue to find ways to further promote each other's cuisines and develop niches in each other's markets."

      These links symbolise a broader relationship between Singapore and Japan. Both countries are commemorating the 50th anniversary of diplomatic relations this year, as well as marking the 34th year of the Singapore-Kagoshima Conference.

  • TruePenangBoy's Avatar
    1 post since Feb '16
  • kinwashi's Avatar
    10,941 posts since Jan '08
    • Wow... coming into this thread telling us  about CHENDOL from Penang.

      Let me share withyou what is good in Penang.

      Durians are more better than your Chendol.

      You want me to tell you more about Penang.



      • Yes... like that..creamy like ice-cream.


        red prawn

      • Home Penang Durians

                Tim the Traveler Homepage




        On this page, we learn to identify good Penang durians. All the best durians of Penang are known by where they come from. Most of these were planted by serious durian enthusiasts a few decades ago, and now their children are harvesting the fruit of their labour, literally so to speak.

        Durian planters name their trees, caring for them like family heirloom. They can tell you exactly how the durian is going to taste like, and how it will appear. Appearance-wise, many people like durians with dark yellow to golden-colored flesh, although the taste is often unrelated to the appearance.

        Durians in the tree
        Durians in the tree (30 May 2009)
        © Timothy Tye using this photo

        The best durian trees were planted about thirty to thirty five years ago. Although younger trees may bear the same name as their parents, they cannot match the older trees in terms of quality. When visiting durian farms, it is therefore necessary to go to farms with plenty of well-maintained older trees. 

        Durian trees require a lot of care to produce good durians. Rot and termite-attack can affect the health of durian trees and affect both the quantity produced as well as quality. Most durian plantations set up netting to prevent the durians from hitting the ground, as the impact will damage the flesh within.

        Penang people appreciate durians that are soft and flavorful. The flesh has to be uniformly soft - if any part of the flesh is harder than the rest, the durian is considered poor quality.

        Generally, thick-flesh durians with a small seed are preferred over thin-flesh durians. A thin membrane encases the fresh. The flesh should separate from the seed without sticking to it. The taste should range from sweet to bittersweet. 

        Durian connoisseur can identify the name of the durian by taste. The "aroma" of fresh durians - which many foreigner visitors might find to be obnoxiously unpleasant - is what the locals crave for. The aroma of the durian is strongest around the stem part of the fruit, and weakest at the tail end.

        The flesh at the top part of the durian is the finest quality

        The full-body aroma can only be appreciated at the durian farms themselves, by consuming durians that have freshly dropped from the tree the night before. The longer it is kept, the less fresh it gets. For that reason, supermarket durians and plastic-wrapped, refrigerated durians cannot measure up. 

        Where durians are concerned, size doesn't matter. The best tasting durians can come from the smallest to the biggest of fruits. Having said that, however, through my personal experience, the better durians range from the small to the medium sized. 

        Durians are never plucked. They must drop from the tree naturally. Climatic factors affect the quality of durians, even from the best trees. The most flavorful durians are those that drop from the tree during a dry spell - the aroma and taste will be strongest. Too much rain during the budding and ripening seasons will have an adverse effect, the former causing blossoms to drop while the latter diluting the taste. Continuous rainy days over a period would adversely affect the quality of the durian. Durians that fall during a thunderstorm or heavy downpour are not of the best quality. 

        It is not sufficient simply to consume the durians, it is also required that we know what durian we are consuming. People who know their durian will be able to name them (my own favorites include the Xiao Hong and the Yah Kang). To stuff yourself with durians without knowing what you are eating is like gobbling chocolate with your eyes shut. That, to me, is a waste of good durians.

        Kim Hoo

        The Kim Hoo or Gold Fish Durian comes from a plantation in Balik Pulau, but I came across it at the Jelutong Market on 12 June, 2010, where I bought for RM13.


        "Number Eleven" is a very popular durian in the 70's. It has creamy yellow flesh with a pleasant taste and a subtle smell. AsiaExplorers first documented this durian in 2004.


        The D604 was first cultivated by the late Mr. Teh Hew Hong of Sungai Pinang, Balik Pulau. The flesh is quite sweet, and has some "body" to it as the seed is small. AsiaExplorers first documented this durian in 2004.



        This durian originates in Sungai Pinang in Balik Pulau. The flesh has a bittersweet taste to it, with a touch of sourness. The one that I documented is a bit hard. AsiaExplorers first documented this durian in 2004.


        The flesh is darker than D600, like chrome yellow. Also slightly hard. Crispy, but the smell is not very strong.


        Ang Sim (Red Heart)

        Ang Sim is a durian with flesh which is quite soft and very sweet, and dark yellow in colour. It also has a nice aroma. AsiaExplorers first documented this durian in 2004 and again in 2006.

        Khun Poh

        This durian takes the name of the late Mr Lau Khun Poh, who first budded it. Khun Poh has beautiful orangy flesh with a slightly bitter-sweet taste and a heavy aroma. AsiaExplorers first documented this durian in 2004.


        Hor Loh (Water Gourd Durian)

        The flesh of the Hor Loh is very soft, dry and quite bitter. It has a sharp smell to it. Hor Loh was first cultivated at the Brown orchard of Sungai Ara. It got its name from its appearance resembling a "Hor Lor" pumpkin. If the durian hits the ground hard when it falls, the flesh tends to be bitter thereafter. AsiaExplorers first documented this durian in 2004 and again in 2006.

        Ang Heh (Red Prawn Durian)

        Ang Heh originates from Pondok Upeh, Balik Pulau, and has a round-shaped husk. The orange reddish flesh is highly aromatic, very soft with a bitter-sweet taste. AsiaExplorers first documented this durian in 2004 and again in 2006.


        Xiao Hung (Little Red Durian)

        Xiao Hung, whose name means "Little Red One," originates in Sungai Pinang, Balik Pulau. The flesh has a bittersweet taste to it, with a touch of sourness. The one that I tasted for this write-up is a bit hard. There are only one or two seeds per section, but the flesh is thick. AsiaExplorers first documented this durian in 2004.

        Yah Kang (Centipede Durian)

        Yah Kang is one of my favourite durians. Although its flesh is whitish, the taste is superb, milky, like very sweet, melting chocolate. The name "yah kang" means centipede, and accounts for the number of centipedes found at the foot of the tree, hence giving it the rather unusual name. AsiaExplorers first documented this durian in 2004 and again in 2006.


        Bak Eu (Pork Fat Durian)

        Bak Eu has a slightly acidic aroma. The flesh is whitish while the taste is quite bitter but nice. AsiaExplorers first documented this durian in 2004.

        The following are some of the durians I tried the first time at Peng Siew Durian orchard in Titi Serong, Balik Pulau, on the 2006 AsiaExplorers Durian Feast, on 17 June, 2006.


        D17 is dark cream flesh. The taste is slightly dry but sweet. It is a tasty durian. AsiaExplorers first documented this durian in 2006.



        This durian is gets its unusual name because it looks like two durians joined together, one big and one small. When split open, you almost thought the two halves belong to two different durians. Coupling has whitish flesh which is slightly dry but tastes good. AsiaExplorers first documented this durian in 2006.

        Ooi Kyau (Tumeric Durian)

        The name Ooi Kyau (tumeric) describes the colour of the bright yellow flesh of this durian. It is very sweet and tasty. AsiaExplorers first documented this durian in 2006.


        Chaer Phoy (Green Skin Durian)

        Chaer Phoy is shaped like a small canteloupe. The skin is bright green, giving it the name which means "green skin". Chaer Phoy has creamy white flesh which is a bit dry, not too sweet but tasty. AsiaExplorers first documented this durian in 2006.

        Ang Jin (Red Yoke Durian)

        As the name suggests, Ang Jin Durian has deep orange flesh. It is very sweet and tasty. AsiaExplorers first documented this durian in 2006.


        Lin Fong Jiau

        This durian is named after Lin Fong Jiau, aka Mrs Jackie Chan. I wonder whether it is indicative of the relationship of the celebrity couple, for Lin Fong Jiau is a bittersweet durian, for too bitter for my liking. The flesh is whitish and wet. AsiaExplorers first documented this durian in 2006.

        The following durian is what I tried the first time at Bao Sheng orchard in Titi Kerawang, on the 2007 AsiaExplorers Durian Feast, on 24 May, 2007.


        The D15 has yellow yellow and its taste is sweet with a slight trace of bitterness. The flesh is quite substantial. 

        Durian-related Links in Penang Travel Tips

        1. Durian Farms
        2. Bao Sheng Durian Farm
        3. 2009 AsiaExplorers Durian Feast
        4. Durian, in The Flowering Garden
      • O..comfort Blue Taxi available.


      • O...transcab red and white also available.


        Penang Taxi

        Edited by kinwashi 21 Jan `13, 10:22PM
      • The above  colour taxis only can take you to airport, cannot pick you at airport.

        They are not allowed to do at airport business.

        Only the below white taxis are allowed to pick you down to town,

        all long  or short journeys, there is a price.


        Taking the Airport White Taxi

        The Airport White Taxi is the official taxi service out of the Penang International Airport. City taxis are not allowed to pick up passengers. In any case, considering the often dodgy reputation of the city taxis for fleecing customers, the fare charged by the Airport White Taxi is not that high. At the Arrival concourse, look for the Taxi sign, then follow it to the Airport White Taxi kiosk.

        Airport White Taxi kiosk, Penang International Airport (27 October, 2012)
        © Timothy Tye using this photo

        Pay at the kiosk, get the ticket, and pass it to the taxi driver. All the airport taxis are lined up at the taxi bay at the Inner Traffic Channel. You are expected to take the one at the head of the line. The fare is as shown below:

        Penang Airport Taxi Fare (27 October, 2012)
        © Timothy Tye using this photo

      • Penang Airport Taxi Charges

        Penang airport taxi service from the airport is cheap and reliable. A voucher system with fixed prices for specific destinations is used.

        You need to buy a voucher at the taxi counter in the terminal building, located at the ground floor near to the baggage area and then present the voucher at the taxi rank outside where you will be allotted a taxi. This is protect tourist from unscrupulous taxi drivers. The price for each destination in Penang is clearly shown at the board. I think it is about RM 60 ~ 70 to go to Batu Ferringhi area and to Komtar area is about RM 30 ~ 40. Midnight price is little bit higher also shown at the board. Price is subject to changes without price notice !

        To get back to the airport, ask your hotel to get a taxi from a reputable company. Basically, taxi charge is in Penang is charged based on zones and there are 7 zones.

        Zone 1 ~ RM 14

        Zone 2 ~ RM 22

        Zone 5 to George Town ~ RM 38

        By law, taxi drivers in Penang need to use meters. If they refuse to use the meter, just take another taxi.

        50 % surcharge is applicable from 12am to 6am for taxi service no matter where you want to head to

      • What so difficult,

        as an example.

        Over in Penang Airport to Georgetown. 

        Go the counter, just tell them, where you gotta to go.

        Just pay according the fee required, waited for your taxi to arrived.


        In Singapore.

        Why so phobia  as those residents staying in Pasir Ris ,Simei, Tampines.

        Those unhappy faces from taxi uncles, when you mentioned this areas.

        Start this system, sure no commotions.

      • As in Kuala Lumpur, taxis in Georgetown are metered and labeled with a "no haggling" sign. However, using the meter is rarely enforced by local authorities - you should always agree on the fare before you get inside of a taxi.


        Taxis in Georgetown...King...lah

        all are metered and labeled.

        some taxis you cannot even see the meter.

        some using  their own head cap to camouflage.

        some using decoration to camouflage.

        some never do anything.

        from our hotel at Lebuh Farquhar to  Pesiaran Gurney, meter shown 6 over ringgits.

        normally...everytaxi drivers will tell you 15 ringgits standard from many we took.

        So this is Penang Taxi cultures..



      • So what durian is this from Penang that we eaten,

        the first round 209 ringgit party of three pieces.

        This is the yellow variety.



      • Dedicated to Durians

        Malaysian Durian Lover’s Reference Site

        Durian Stall Competition in Penang

        If you recall my previous post on the durian stall we went to in Jalan Macalister (or Lorong Susu to be precise), you’ll remember how much I enjoyed the wonderful flavors of the  durian from Penang hybrids and old trees. If you’re in the business world, it shouldn’t surprise you that no one ever lets a good thing stay on its own.

        Durian Stall one lane down from Lorong Susu

        A competitor-truck-stall opened up on the next street, just far enough that you can’t quite see, yet close enough that it is less than 20 paces if you want to get there (unlike the chendol stalls along Jalan Penang, which are literally opposite each other, now that is cut throat competition). So on our second visit there, I saw the competitors and thought I’d go have a look at their wares on display and how it compares.

        Firstly, the stall was very well lit with lots of fluorescent light tubes. This is generally a good thing as people can see your display, but the display isn’t what I would say is overwhelming or spilling over with durians. It looked a bit sparse actually, like they were trying to place them evenly along the racks to make the racks look full. Stringing them up provides a good effect, but if you can look at the vendor through the fruit, it just means that they don’t have that many for you to choose from.

        Not that many strung up for sale

        The tables and stools for eat-in clients were places alongside under a shady but uneven tree-lined path outside a beer-garden/ market sort of joint. Quite a good location as the joint looked quiet or closed during the day, leaving them full use of the space. Not many clients, but then again, maybe they catch the spill overs later in the day, especially when the other stall sells out and goes home first.

        If you have a durian craving, you have a choice! I have no idea what this stall is like, but Ah Teik serves us pretty well, so unless he’s closed one day, then we might have the chance to sample the fruits of the other stall.

        Here are a few pictures from the Lorong Susu stall that we went to again…

        Lorong Susu Durian Stall

        Ah Teik opening the durians

        And some of the durian we had….

        Butter, Milk, Black Thorn, Red Prawn Durian Cornucopia

        Butter, Milk, Red Prawns and Black Thorns

        And I leave you with a seriously yummy one… the rest is up to your imagination, or better, go give it a try.

        Love it when flesh falls off the seed

      • The above picture, taken by me and we eaten, according to our van driver Mr James Wong brother, the durian vendor...

        This is Mao Shan Wong from Penang, how true all depend of his saying...as a durian consumer.

         result excellent. so Mao Shan Wang or what who care.


        so this is Mao Shan Wang.

        The Famous Musang King durian aka Mao Shan Wang durian



        We eaten this in Penang.



        Edited by kinwashi 22 Jan `13, 8:26PM
      • According the Mr James Wong brothe the durian vendor.

        This is Penang Udang Merah,

        another question how true, we tasted  and eaten also excellent.

        who care again.

        see the meaty look also shiok.


      • Durian Talks.


        only for busybody like you and me...

        FRIDAY, JUNE 19, 2009

        Durian Degustation at East Coast Road

        The durian buffet costed $20/head with unlimited helpings of all the durian cultivars they have on hand, except for mao san wang. Like eating fine cheese, there is a proper order to begin the durian degustation. First, we started off with a mild variety and progress to the stronger ones.

         We started off with a mild durian -D101. The pulp is slightly sweet and creamy, but easy on the palate. If there ever was a starter durian, it would be the D101.

          Followed next was D13 which looked quite similar to Hong Xia but the taste was less complex. Sweet but less fibrous than most durians and not very strong in taste. Good for people trying for the 1st time.

         Next up was the famous Penang Hong Xia or Red Prawn or Ang Hay. The characteristic red pulp was very creamy and sticky. The durian was sweet but with a bitter aftertaste, much like eating bitter chocolate. However, I think this batch wasn't really at its prime.

        Followed up was the Black Pearl which I thought was the best of the lot that evening. The bitterness in the Black Pearl was excellent. However, before I could snap a picture, the Black pearl were gone!

         Then we had the Hulu, named because of its violin like shaped like the gourd of the same name (but this one didn't look like a hulu).

         Next on the queue is Jin Feng or Golden Phoenix. It tasted bitter with a more variety texture and strong pungent smell.

         Finally was the prized Mao Shan Wang or Butter Durian which was bitter sweet taste and stickly, creamy texture. Flesh can be sweet and bitter within the same fruit.
         Not enough? Can always 'da pau' some home...
      • Before we headed there Penang, we look-out for more informations on durian,

        we will directed to this. the below link.


        At last we went to Mr James Wong brother stall.


        So this is what we will directed and intended to go for.




        Edited by kinwashi 22 Jan `13, 8:45PM
      •  IMG_1283_zpscd574dcf.jpg

      • The taxis over here in Georgetown. 

        We asked a few of them,  the taxi drivers  told us this belong to them,

        They take the loan from the bank, some for seven years some four years and others,

        all are OMO owner...one of the driver told us he paid  about 700 ringgits per month to the bank instalment loan,

        we asked him how much is your income...aiya 3,4 thousands nett profits,  no probelm per month.

        No wonder here the taxis all are like  pirate taxis, haha.

        No meter fare...?



        Edited by kinwashi 22 Jan `13, 10:46PM
      • source

        font-style: inherit; fon

    • My friend come to Penang you must know where to go for your Penang Chendol, 

      Not the place you mentioned. Talking about Penang i can share with you many about Penang.

      Chendol must go for this Teochew Chendol than you can tell people you been to Penang.



      Yes, the famous Penang Road Cendol. I've heard people saying that your trip to Penang would never be complete without trying the famous Penang Road Cendol. I'm sure you are reading this now because you want to know, is it that good? How does it look like? How can I get there? Or just want to reminiscence the time you had it yourself.


      Well, it just looks like any ordinary cendol. It contains the usual cendol jelly, santan, brown sugar and kidney beans. And of course crushed ice. WIth me staying in Penang, I usually go there whenever I'm nearby. I have to say that it is quite good. I feel that its quality is inconsistent, but that could be due to factors such as weather and my thirst the time I eat it. The ingredients they use are quite fresh. I would recommend it to visitors to Penang to try it out.

      Besides cendol, they have Ais Kacang (ABC) which is pretty good as well. It contains crushed ice, the usual colouring and flavouring (syrup, evaporated milk), corn, "cin cau", some type of green jelly, and of course red kidney beans (kacang). The also serve some drinks, which I only remember them to be chrysanthemum, some leafy plant (which is said to give a cooling effect on a hot day), and a pink drink with jelly. I need to find out what they are.


      Ais Kacang
      Ais Kacang


      There are 2 stalls located opposite to each other. Both claim to be the "Famous" Penang Road Cendol, but you can easily tell the "more" famous one. It is located beside Joo Hooi restaurant. The crowd can get really big on certain days, such as long holiday weekends, school holidays, or just a hot afternoon. Please note that you can have the cendol inside the restaurant, but you need to pay a surcharge of RM0.50 per bowl.


      On a less busy day
      On a less busy day



      Phua Chu Kang was here
      Phua Chu Kang was here


      How to get there: It is located on Lebuh Keng Kwee, off Penang Road. It is a walking distance from Komtar and Prangin Mall. The landmark I can describe best is the 5-branch overhead pedestrian bridge. If you can't find it, just ask anyone and I'm sure they can point you right to it. Parking can be a little bit difficult. I suggest that you find any parking spot along Penang Road or near Komtar and walk.


      Price (as of Sept 2007):
      Cendol: RM1.50
      Ais Kacang: RM1.70

      The sign on the stall says that they have branches inside Giant outlets at Plentong Johor Jaya (Johor), Ulu Klang and Subang Jaya (Selangor)

      Update on 9th Dec 2007: I have included a map to show the directions to the stall, plus some places to park your car


      Map to Penang Road Cendol
      Map to Penang Road Cendol
    • So what about Malacca did you bring your relative from China.

      To Malacca this also i can share with you.


      • Malacca also got their own version.

        Chicken  with oil and soy sauce.

        At Jonker Road.




        Edited by kinwashi 10 Jun `14, 11:23PM
        • For Hainanese Chicken Rice over in Penang and Singapore,

          Who you will choose?

          Over here at this Coffee shop they said their Chicken Rice is the Best.

          Hainanese Chicken Rice & Lobak, Kafe Kheng Pin @ Penang Road

          Kafe Kheng Pin is not a strange name amongst those food lovers. In fact, it has been around for some times and being so, it definitely must have something that preserved it's existence.

          Located at the corner of Penang Road, Kafe Kheng Pin offers something unusual that you will crave for in Penang. You may be thinking that it might be fried koay teow or even asam laksa but it is not these food that pull the crowds.
          Kafe Kheng Pin, off Jalan Sri Bahari




          Edited by kinwashi 08 Jun `14, 12:40PM
        • Cog
          The coffee shop can get really crowded and if you visit them during the peak hours especially during the weekends, so be prepared to wait for your seat.
          Crowded especially during the peak hours

          The something unusual I was referring to was Hainanese Chicken Rice! Most of the local folks and tourist visited Kafe Kheng Pin to have a share of this famous Hainanese Chicken Rice.
          Kheng Pin Hainanese Chicken Rice

          You got to be there early to avoid disappointment. The chicken were so popular that it could be sold out by 2pm. 
          Lady boss always busy with chopping works 

          Hainanese Chicken
          The chicken meat were so tender and unbelievably smooth. Not only that, the meat were equally juicy and applied to the breast part as well. Too bad I'm not a fan of chicken skin else you will enjoyed more by having the smooth skin together. Drizzled with the lightly seasoned gravy, it bring out the best of a soaked chicken in a true Hainanese way.

          I'd always like to dip the chicken meat into some chili sauce.
          Chili sauce
          Too bad that the chili sauce was a let down for being too sour.Could have been better with an increased sweetness in the taste.

          A Hainanese chicken meal is incomplete without the accompaniment of a plate of Hainanese chicken rice. Hainanese chicken rice is basically prepared by cooking the rice with minced onions, some garlics and gingers.
          Hainanese Chicken Rice
          A good point to note that the rice was not oily unlike the typical butter rice from most of the chicken rice stall. It tasted decent but not something to really shout about. I would say it is better than most of the Hainanese rice stall but still can't beat my all time favourite Mum's Hainanese Chicken Rice.

          The total bill for the Hainanese Chicken Rice came to RM 17.40 for a pax of 3 which includes 2 plate of rice and some soup. Pretty reasonable pricing for the smooth chicken meat that we had.
        • Cog

          in Singapore only this shop Chicken Rice are not the same as the others.

          The Chicken with no oil and soy sauce added.




          from Slurp's food diary .......... indulge yourself


          THURSDAY, APRIL 29, 2010

          逸群鸡饭Yet Con Chicken Rice @ Purvis Street

          Yet Con is one of the few original Hainanese food operators in Purvis Streetthat has tested time with Old Swee Kee (not in Purvis previously but at North Bridge Road) leaving the fray and then New Swee Kee re-entering. Even after years from my last visit, when HY and I still weren’t banded by ‘The Ring’ that rules them all, the facade of this chicken rice shop still remains the same.

          Dedicated to all 'Breast' men
          We sat at the table and realized that all of us (4 men) prefer chicken breast. So, it's a unanimous order of an all breast chicken lunch. Yes. I’m a ‘breast’ man. The chicken breast is a part of the chicken that gets dry easily from cooking, especially when Yet Con still adopt the traditional way of cooking the chicken without the ‘cold water’ dip that many chicken rice places have already applied to make their chickens more tender. Although not as tender as Maxwell’s Tian Tian, it was still tender enough nevertheless.

          Garlic chilli and the Grated Ginger Dip


            The garlic chilli and grated ginger has been the standard dips for the Hainanese chicken rice. Their chilli wasn’t as hot as I like though. I saw a couple of Caucasians at one table. Maybe it’s meant to serve their taste?

          Inside Yet Con ... Got Air Con

          25 Purvis Street
          Tel : 6337 6819
    • We read History about how kamikazieattack Pearl Harbour during the World War.

      How the go we never read.

      So come to Chiran in Kagoshima you may know more about this.

      The other side of the stories.


      HOME » A sobering visit to Kagoshima’s Kamikaze Museum




           Follow insidejapantours on youtube

      Stepping down into the restored lodging hut used by kamikaze pilots during the Second World War, I felt a brief sense of relief from the oppressive heat outside. In that very same moment, however, my breath was again snatched away.


      This is the site where hundreds of (very) young Japanese men gathered together to write messages on national flags, sing patriotic songs, and pen farewell letters to their family, before taking their final rest on one of the futons that lay in this simple room. Outside this hut at Chiran Tokkou Kamikaze Museum near Kagoshima, those intimate final moments are immortalised by the row upon row of tombstone dedicated to the pilots who lost their lives somewhere over the Pacific. The Western observer cannot help but ask “what was it all for?”

      Inside the Pilots' LodgeInside the pilots’ lodge

      Items inside the pilots' lodge

      Of course, the simple answer is that Japan had modernised in the decades following the Meiji Restoration, had extended its imperial ambitions in Asia unreservedly, but had more than met its match in an enemy with far superior firepower and resources for war. Perhaps the more accurate answer, however, can be found at the museum itself, in the words of the letters themselves, the photographs of the fresh-faced kamikaze pilots lining the walls, and in the charred remains of the planes that had bear witness to such a tragic loss of life.

      These young men were not just brave; they had been indoctrinated to believe in the honour of fighting for their country’s empire with no questions asked. The letters to loved ones do not show any hint of regret, and their apparent fearlessness cannot help but evoke a sense of sadness in the reader.

      Outside the Museum

      The museum itself takes the focus away from the tragedy of war and towards the hope for peace among future generations. This is a museum for all of us, a notion reinforced by the cheerful welcome “hello” in English, and the respectful nod and smile from the Japanese visitors, who are just as fascinated in a generation that took such bad direction in their name, as we are.

      The word kamikaze means “divine wind”, and dates from the period of failed Mongol invasions in the late 13th century. The great Kublai Khan was unable to bring the land of the rising sun into his broad empire. Thousands of Mongol invaders died in the seas surrounding Japan’s third largest island, Kyushu, while attempting to land during a typhoon. This typhoon effectively saved Japan, and the belief was held that protection from such “divine wind” meant that Japan held a unique position in the world.

      Unfortunately for the kamikaze pilots who set off from Chiran Tokkou, however, it is testament to the overwhelming influence that Japan’s military leaders that such a positive Japanese notion that saved them from defeat 700 years previously, would this time lead them to destruction.

      Kamikaze Aircraft 2

           Follow insidejapantours on youtube

      - See more at: https://www.insidejapantours.com/blog/2016/02/02/sobering-visit-kagoshimas-kamikaze-museum/#sthash.1vmq1Zfl.dpuf

      Edited by kinwashi 03 Feb `16, 10:14PM





      From here you can do the Hot sand Onsen at Ibusuki

      or You do the above first also can.

      Edited by kinwashi 03 Feb `16, 10:24PM
  • neobazar's Avatar
    9 posts since Feb '16
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    10,941 posts since Jan '08

      鹿児島市の桜島に噴火速報 気象庁

      2月5日 19時06分

      鹿児島市の桜島に噴火速報 気象庁



      警察・消防 今のところ被害の情報なし




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