25 Mar, 01:27PM in sunny Singapore!
Home Taxi Drivers

Kinwashi Tour Japan Thread

Subscribe to Kinwashi Tour Japan Thread 9,990 posts

Please Login or Signup to reply.
  • kinwashi's Avatar
    10,941 posts since Jan '08
    • As i told before now the third party call application are Quiet or Dead.

      Now lately you may received this kind of new Pattern message on your phone.

      Not like those days once you switched on the calls are like Kamikaze keep pouring.

      Game over.

      Nowaday you may received like this kind.


      Dear  Partners.

      We are offering close to 300.000 passengers $8 off their next 2 taxi rides from 28 to 30 June.

      Get ready (GET READY) for more Jobs during this time.


      What do you mean GET READY....for more JOBS.

      Please no more. Enough Enough.

      Edited by kinwashi 29 Jun `16, 9:59PM
    • TRAVEL


      Japan’s big Little Italy


      Local sobriquets are not hard to come by. A place that is home to a few dingy canals on which some dodgy craft manage to stay afloat gets tagged the “Venice of Somewhere.” A town in Japan that manages to keep some old houses out of the predatory clutches of developers becomes the “Little Kyoto of Somewhere Else.” So hearing that Kagoshima styles itself as the “Naples of the Orient” is not the kind of thing that tends to elicit immediate, straight-faced belief.

      With Kagoshima, though, the Neapolitan connection is not quite as fanciful as it may at first seem. Like Naples, Kagoshima is a port situated on a bay, which it shares with a menacing volcano. Both are cities located in the south of their respective countries and have distinctive, strong local dialects. The two places, which have been sister cities since 1960, are known for their sultry climates, fine cuisines and the fiery southern temperaments of the inhabitants.

      Best known by far among Kagoshima’s temperamental locals is Saigo Takamori. Visitors to Tokyo’s Ueno Park can find in one corner the statue of burly Saigo. He’s dressed casually in sandals, an informal summer robe and is portrayed taking his dog out hunting. In Kagoshima, Saigo’s statue depicts him in a rather more historically pertinent fashion. Clad in a military uniform, he looks as if he is about to take a platoon of soldiers out for a walk.

      It was Saigo who played an instrumental role in bringing to an end the Tokugawa Shogunate, which had lasted over 260 years, and establishing the Meiji government. In the process, he became a national hero. Later, though, he changed his mind about the government he helped install, and openly revolted against it when he led the ill-fated Satsuma Rebellion of 1877, at the end of which he and his supporters committed ritual suicide. The great hero thus died a great traitor. For its part, the government later changed its mind about him too: Fourteen years after he was safely dead, the Meiji government gave popular Saigo a full pardon.

      Kagoshima doesn’t let you forget its famous son. The beetle-browed, heavy-jowled face of Saigo stares out at you from just about every key ring, ashtray, coffee mug, calendar and other knickknack turned out by the local souvenir industry. Saigo is also conspicuously seen decorating the bottles and flasks of the local hooch, which in Kagoshima is most definitely shochu. The prefecture of Kagoshima is the only one in Japan that produces no sake, only shochu. And the preferred kind here is imo-jochu, made from sweet potatoes, which is drunk straight, on the rocks or mixed with hot water. For the shochu aficionado, the quest to find a fine imo-jochu is akin to that of the whisky connoisseur seeking out a rare single malt, but for most, drinking hot imo shochu is like drinking someone else’s bath water. Still, the people of Kagoshima regard their town to be the home of shochu and are rather proud of that status.

      Of decidedly broader appeal is the local cuisine, which is one of Japan’s most distinctive. Kagoshima folk know how to eat well, and their food shows the influence of their proximity to China.

      Pork is a big favorite here, with perhaps the best-known dish being tonkotsu, a delicious, rich, black-pork stew that is slowly simmered in miso for hours until the meat almost falls off the bones. A local dish enjoyed country-wide issatsuma-age, the deep-fried fish cake that takes its name from Satsuma, the former name of the province.

      As Kagoshima is a prominent port, seafood naturally figures highly on local menus, and markets gleam with freshly caught produce. Notable are kibinago,small silvery sardinelike fish, typically served as sashimi on large plates in floral patterns.

      If kibinago, tonkotsu and satsuma-age are the signature dishes of Kagoshima, the signature sight is the great peak of Sakurajima. Just 4 km away from Kagoshima, this brooding volcano dominates the skyline and provides it with one of the most dramatic backdrops of any city in Japan. Often, Sakurajima does more than just brood. It is one of the most active volcanoes in the world, and the ash that it regularly spews forth means that residents have to sometimes go out toting umbrellas. As the name indicates, Sakurajima is an island, but heavy lava flows during the eruption of 1914 fused it permanently to the mainland.

      Aside from its grand volcano, Kagoshima is not the prettiest of Japanese cities, though it does have a number of attractions.

      Sengan-en, or Iso Garden, which was laid out in 1660 for a local feudal lord, is a popular spot.

      Visitors with a fond interest in Saigo can also see the cave where he and his remaining followers did their disemboweling.

      As you would expect, Saigo makes no small showing at the Museum of the Meiji Restoration. But probably the most interesting local point of interest is Reimeikan, the Kagoshima Prefectural Museum of Culture, located on the site where Tsurumaru Castle once stood. The museum does an impressive job of tracing the history of Kagoshima back to prehistoric times, such as detailing the city’s pre-eminence as a pottery center after Korean potters were brought here at the end of the 16th century. But best of all is a delightful model showing the city’s main arcade, Tenmonkan, as it appeared in the 1930s. Somehow, it all seemed so much more charming then.

      Altogether, Kagoshima is no bad place to spend a day or two. The warm climate must bring out the warmth in the people — for despite their reputation for being fiery, the locals are a relaxed, approachable, agreeable lot. The one thing this Naples of the Orient might not have, though, are any decent Italian restaurants. But as the local food is a delight, and the volcano spectacular, nobody seems to be complaining about that.

  • Kiyah.alphonsius's Avatar
    2 posts since Jul '16
  • kinwashi's Avatar
    10,941 posts since Jan '08
    • Who say So?


      If you not sure don't come here and do Baa Baa Black Sheep and singing song here .



      Please read the Link. below

      How much we contributed to the Singapore Economy.

      Can you pay like a Cat A COE for 55,200 Open Bidding Exercise on 22 june 2016.

      I , already secured one and balance 2,251 others already contributed.

      Did you know what is the amount of 2,252 X 55200.

      Let you know. $S124,310,400. revenue gone to the Govt.


      What effect got to do with you.

      Why you are so unhappy.



      COE Details - One Motoring


      22 Jun 2016 ... Results for JUNE 2016 2nd Open Bidding Exercise ... obtained before the Feb 2014 1st COE...

    • Come to Kagoshima this is the place you must not miss.





      Cool somTosenkyo Somen Nagashi - KAGOSHIMA | IS JAPAN...


      Nagashi-somen” is an eating style of somen to catch and eat fine white somen noodles from cold running...en noodles flowing in fresh spring water.

      “Nagashi-somen” is an eating style of somen to catch and eat fine white somen noodles from cold running water. Normally it is a summer feature in Japan, but you can enjoy nagashi-somen year round at the Tosenkyo Somen Nagashi. Spring water gushes forth from the bottom of Tosen Gorge at a cool 13°C throughout the year. This water is famous for its purity, and has even been selected as one of Japan’s 100 most famous springs. Each day some 100 thousand tons of water emerge from the spring, and at the Tosenkyo Somen Nagashi, you can enjoy nagashi-somen using this famous spring not just in summer but every day of the year.

      • Tosenkyo Somen Nagashi's photo
      • Tosenkyo Somen Nagashi's photo
      • Tosenkyo Somen Nagashi's photo
      • Tosenkyo Somen Nagashi's photo

      This circular style of nagashi-somen was invented at Tosen Gorge!

      Conventional nagashi-somen involves sliding noodles with a stream of flowing water down a ramp made from a tube of bamboo cut in half. At the Tosenkyo Somen Nagashi, however, circular trays are installed in the tables where somen spins around. Thanks to this innovation, you can enjoy cool nagashi-somen throughout your meal without waiting. This style of circular nagashi-somen was invented at Tosen Gorge. Today, 200 thousand people from around the country visit the Tosenkyo Somen Nagashi annually to dine on somen in the round.

      • Tosenkyo Somen Nagashi's photo
      • Tosenkyo Somen Nagashi's photo

      Delicious somen, trout, and koikoku miso-stewed carp.

      Simple yet flavorful trout grilled with salt goes great with the clean flavor of somen noodles. Koikoku – carp stewed in miso; and koi arai – carp sashimi chilled in ice water and a perfect pairing with somen – are two other top dishes served at the Tosenkyo Somen Nagashi. The meal set with these plus an onigiri is one of the most popular items on the menu. The Tosenkyo Somen Nagashi tends to get the most crowded in August at the height of summer. At peak times, visitors have to wait up to two hours before being seated, so recommend you to make a reservation before visiting.

      • Tosenkyo Somen Nagashi's photo
      • Tosenkyo Somen Nagashi's photo
      • Tosenkyo Somen Nagashi's photo
      • Tosenkyo Somen Nagashi's photo
      • Tosenkyo Somen Nagashi's photo

      For reference

      Tosenkyo Somen Nagashi

      • Address
        5967 Kaimonju-cho, Ibusuki-shi, Kagoshima-ken
      • Telephone
      • Opening hours
        10:00 A.M. to 5:00 P.M. (may vary depending on time of year)
      • Closed
        No regular days of closure


      Edited by kinwashi 05 Jul `16, 7:05PM

      1. Flowing Somen - japan-guide.com forum


        1 Nov 2013 ... Here in Kagoshima, some places serve flowing somen (Somen Nagashi) throughout the year. Of...

      2. nagashi somen in kagoshima tohsenkyo - YouTube


        2 Aug 2010 ... 鹿児島、池田湖の近くの唐船峡の流し素麺です。この機械が鹿児島のいたるところに あって、流し素麺をやってました。でも、唐船峡が流し素麺発祥地だ...

      3. Ibusuki garden spot, somen noodles at Tosenkyo...


        28 Apr 2016 ... Eating cold somen noodles at Tosenkyo Masunoya in Ibusuki, Kagoshimaprefecture, is a...

      Video for kagoshima somen.
      Edited by kinwashi 05 Jul `16, 7:15PM




       About Japanese rice and other grains

      Page 1 of 2

      Japanese rice, or japonica, is a short-grain variety of rice (Oryza sativa var. japonica) which is characterized by its unique stickiness and texture. The stickiness is necessary to eat it with chopsticks. Raw, not cooked rice is called kome (米) cooked gohan (ご飯) or meshi (飯). Gohan means a whole meal- this way you can see how important the rice is for Japanese people. The 2 main varieties are 粳米 uruchimai and 餅米 mochigome.


      Uruchi-mai or uruchi-kome is a short grain variety, round or oval grains. Often you see Japanese rice called „sushi rice“, of course this kind can be used for all Japanese cooking, not only for sushi.
      Most rice is sold as hakumai ("white rice"), with the outer portion of the grains (nuka) polished away. Unpolished rice (genmai) is considered less delicious by most people, but its popularity has been increasing recently because genmai is more nutritious and healthier than hakumai.
      Popular varieties are koshihikari コシヒカリor nishiki. For example, Tamaki rice is a koshihikari, short grain rice. Other rice varieties close to its strains, such as Akitakomachi, Hitomebore, and Hinohikari have been created afterwards by cross-breeding Koshihikari with other Japanese varieties of rice.
      Nishiki varieties are medium grain rice. Nishiki is a brand of California-grown rice, in Japan, some unrelated breeds of rice also have "Nishiki" in their names, such as Yamada Nishiki, which is used to brew sake.


      Haigamai is short grain rice with nutritious rice germ.
      Haiga is the word for rice germ in Japanese. Haiga rice is a fully milled kernel that retains its own rice germ. Haiga rice tastes and cooks similar to Japanese rice, yet preserves many of the kernel’s natural Vitamins and other nutrients.Tamaki Haiga rice is a very nice variety.
      Before you prepare Japanese rice you have to wash it- be careful if you wash this kind, not to remove the rice germ.
      This kind of rice tastes almost like white rice but is healthier. I like this kind very much.

      Hatsuga Genmai

      Hatsuga Genmai is a sprouted Genmai, brown rice.
      You can do it by yourself: soak washed brown rice for 20 hours in warm water (38 °C or 100 °F) prior to cooking it. This process stimulates germination, which activates various enzymes in the rice. By this method, it is possible to obtain a more complete amino acid profile, including GABA. (Gammar Amino Butyric Acid)
      Hatsuga Genmai it very nutritious, it contains fibres, magnesium, and Vitamin B1, B2, B6, and E.

      Edited by kinwashi 05 Jul `16, 11:00PM
    • 玄米 Genmai

      Brown rice (or "hulled rice") is unmilled or partly milled rice, a kind of whole, natural grain. It has a mild nutty flavor, is chewier and more nutritious than white rice, and becomes rancid much more quickly. Any rice, including long-grain, short-grain, or sticky rice, may be eaten as brown rice.
      Brown rice is never used for sushi- because of the esthetic look it has to be white rice. Older people in Japan don’t like brown rice, it remind them on bad times like wartime shortages.

      コクマイKokumai/アカマイ Akamai

      Black rice, this is sometimes known as Murasaki kome. Murasaki means purple, while cooking the rice turns dark purple.

      餅米 Mochigome

      A second major rice variety used in Japan is mochigome. Mochigome is glutinous rice, also called sticky rice or sweet rice. There are long grain (more Thai/Chinese) and round grain varieties. Japanese mochigome is a round grain variety.
      Mochi-rice is normally steamed and cooked to make sticky rice cake (mochi). There are few japanese dishes with mochi rice: okowa, rice with veggies and sekihan (red rice) with azuki beans.

      玄餅米 Genmai Mochigome

      Genmai, brown mochigome is unmilled glutinous rice (bran not removed). Unmilled glutinous rice can also have a purple or black color like kuro mochigome.

      黒餅米 Kuro Mochigome

      Black mochigome is unmilled black glutinous rice, however, black and purple glutinous rice are distinct strains from white glutinous rice. This rice I know is a Thai-variety and a long grain- Photo.I’m not sure about the japanese name.
      The taste is very „nutty“and nice, this rice kind is used in sweet thai dessert dishes.

    • Do You Know What This Is? Black Rice

      Black rice bag (Savvy, Anisa)


      Black is the new black

      Black rice has been consumed in most regions of Asia for thousands of years. But there was a long period where it was solely reserved for the Royals, hence the name “forbidden” (to the public). Thought to be a miracle food, its consumption was believed to significantly contribute to longevity. Today, black rice is not only legal but commonly used, especially among health-professionals, foodies and chefs. Meaning, Royal or not, you too can partake in a little forbidden goodness.

      Black rice (Anisa, Savvy)

      Once you go black…

      Black rice is both lower in calories and higher in fiber and protein than its white or brown counterparts. In addition, black rice is literally bursting out of its hull with antioxidants. In fact, the outer black hulls of the dark grain boast one of the highest levels of anthocyanin antioxidants of any food, including superfood pin-ups like blueberries and açaí.

      Since antioxidants aid in boosting our immune systems and protecting our cells from radical damage, consuming black rice is believed to significantly decrease our risk of heart disease and cancer.

      But how do we eat it?

      Like any other grain; as an accompaniment to protein, lightly overcooked to make a porridge, whipped into a delicious dessert, mixed through salads or rolled into sushi. For me, my newly developed Japanese taste buds call for rolled sushi. After (well, any time really) my big sweet tooth demands it in the form of a porridge or pudding.

      I’d like to share both recipes with you today.

      Anisa Black Rice (Savvy)

      Black Rice Sushi

      Serves 3 (vegan, gluten and refined-sugar free)



    • Kumamoto Rice is Rated Best in Japan | Fukuoka Now


      18 Feb 2013 ... On Feb. 14 the Japan Grain Inspection Association announced it's the results of its...

      Edited by kinwashi 08 Jul `16, 11:02PM
    • source.

      Japanese Rice Grains

      Japanese Rice

      In the Tokugawa era (1600-1868), rice was not just an edible foodstuff. It was also the tax base of the ruling military government. People paid taxes in rice (and sometimes cash and soy), and used rice as an immensely marketable “currency” they could parlay into other goods.


      Koshihikari is the crown jewel of Japanese short-grain rice, noted for its sweet, nutty taste and slight stickiness; it is especially suited to sushi. Its name means “light of Koshi.” Koshi is an old province of Japan, a stretch of land that lines the coast of the Sea of Japan and covers the birthplace of koshihikari, Niigata prefecture, as well as the place it took root, Fukui prefecture. Hikari, “light,” refers to the grain’s polish and its translucent quality. Koshihikari came from initiatives to increase rice-production in the immediate postwar era when people struggled to fill their stomachs. It was initially overshadowed by sturdier, more high-yield varieties when it debuted in 1944, but after a 1948 earthquake decimated production in Fukui prefecture, koshihikari got a second chance in new growing conditions. Koshihikari now accounts for almost 40% of rice production. It is cultivated as a highly valued “boutique” rice in specialized areas, such as Uonuma in Niigata prefecture.



      Like most modern Japanese rice varieties, hitomebore was born in a local agricultural station. This short-grain variety was bred in Miyagi prefecture from koshihikari, and can be grown in far north regions without sacrificing flavor. Its name means “love at first sight,” and it is currently the second most popular rice in Japan. It is eaten plain or in sushi or onigiri.


      Akitakomachi is a high-end, short-grain rice from Akita prefecture, similar to koshihikari but slightly less sticky. It was cross-bred in Akita prefecture in 1975 from strains from Fukui prefecture. Because its water content is high, its grain stays plump; Akitakomachi is especially favored for sushi, for mochi (where a bit of chewiness is required), and portable foods like onigiri (where the grains cling together even when cold).


      In the last few years, no-wash rice (musenmai) has become popular. Most home cooks rinse the nal layer of bran–the hada nuka, or skin bran–o their rice before cooking it by swishing the rice around in water until it is no longer cloudy. While people occasionally use this “greywater” to blanch vegetables or water their plants and gardens, usually it goes down the drain. Musenmai allows the husk and bran to be reserved for fertilizer, and now makes up 10-20% of all rice consumption.


      The Japanese word “kome” refers to the grains of rice that make their way into our bowls and plates. There is an entirely different word for the plant itself–iné, the grassy stalk on which the grains ripen. Brown rice is known as genmai, written with the character for “opaque” attached to the character for “rice.” Its husk is removed, leaving the germ and the bran on top of the starchy endosperm, which is the grain we see as refined white rice.

      It was only in the Meiji period that commoners had wide access to polished rice. And well into the twentieth century, people mixed rice with grains such as barley (mugi), rye, different kinds of millet (like awa or kibi) and even sweet potatoes. In the 1920s, a kind of rice called haigamai (germ rice) was popularized by the famed doctor, fiction-writer and Freudian translator Mori Ogai as a remedy against beriberi, a public health scare caused by vitamin B deficiency.  The outside bran is removed from the grain, leaving the germ, with the fiber and vitamins B and E that reside in that layer. In the last five years, the taste for haigamai has revived with the overall interest in healthy eating and the “slow life” movement.


      A standard inari sushi is a little handful of fried tofu, made of a thin tofu layer called abura-age, daubed with oil and filled with seasoned rice, flecked sometimes with gobo (burdock root) or carrots. These snacks are named “inari”–most likely coming from the phrase for “carrying rice”–in recognition of the inari deity seen in highly localized versions of Shinto, Buddhist and folk practices. Inari are famed for protecting rice, agriculture, and fertility. Inari became the patron saint of warriors in the 16th century, were esteemed for preventing res in 18th c. Edo (Tokyo), and are intimately related to folk beliefs about spirit possession. Inari is the patron of about a third of all Shinto shrines and also the mountain in Kyoto where this deity was first worshiped. In popular lore, inari are often accompanied by messengers, foxlike creatures called “kitsune” who are known as shape-shifters who play tricks on humans when not protecting them. Inari and their attendant foxes are rumored to have a soft spot for fried tofu. The plump brown oval shape of inari sushi also recalls the silhouette of a football–thus this updated version of the recipe, designed to be passed back and forth in celebration of the spirits and tricksters of sport.

    • Miyazaki Mangoes Selling for ¥108,000 Each

      04/08/2016 19:13No Comments

      On Apr. 7, the first auction of the year for Miyazaki mango brand Taiyo no Tamago (Egg of the Sun) was held. A new record was set when two mangoes were sold for ¥200,000 (together)! The auctioned mangoes are now on sale at Iwataya for ¥216,000. The floor manager said that Iwataya is not charging a higher price because they want to support the brand, rather than reap maximum profit. In order for a mango to be considered worthy of the Taiyo no Tamago brand it must meet the following requirements: it must ripen until it falls from the tree naturally, it must weigh at least 350 g, and its “sweetness level” must be at least 15. They were still in the shop at 2pm on Friday, so hurry if you want to pick them up! Source: TNC news, 4/7

      216,000 mango

      mini mango

    • japan



      Crash Course: Rice Cultivation

      They don’t really grow rice in downtown Tokyo. And rice isn’t one of the staple crops of Okinawa (that would be pineapple and sugarcane, if you’re curious). So for the first four years of my life in Japan, I ate a LOT of rice but never quite saw where it came from.


      That all changed when we moved to Kumamoto. Some call this prefecture Kyushu’s bread basket and the rice paddies begin just as soon as the city limits are passed. Over the past year, I’ve watched the the paddies go from golden to brown to parched to flooded to iridescent green and back to golden again. I’ve never had an interest in agriculture and I’m not much of a green thumb myself (just ask my poor, neglected herb garden) but for some reason, I find the rice cycle here fascinating.

      Rice, food … the word is the same in Japanese (gohan). Rice has been the staple crop of the Japanese diet for thousands of years. Recent carbon dating tests show that rice was introduced to Japan around the 13th century BC. Being originally a subtropical crop, it was never cultivated in Hokkaido (and although strains of rice were later developed to withstand cooler temperatures, I still don’t know if Hokkaido has any rice production … anyone?) Due to its supreme importance in Japanese culture and life, even the Emperor has a little rice paddy that he helps to cultivate, mostly for press events.:)

      A rice plant at harvest time

      A rice plant at harvest time

      Rice season in Japan starts sometime around the end of winter and the arrival of the cherry blossoms. Farmers plant and tend to seedlings inside or in a greenhouse, while they prepare the fields for the eventual planning. Here in Kyushu, March is the start of the burning of the rice fields, especially around Mt Aso. It supposedly helps to fertilize the soil, a key necessity for good rice. Around this time, there are a lot of related fire festivals in Kumamoto prefecture to celebrate the start of the season.

      Aso's fire festival, to pray for a good rice crop

      Aso’s fire festival, to pray for a good rice crop

      In early summer, the paddies are flooded and the rice gets transferred to the wet fields. The rice seedlings are only about 4-5 inches at this time and the land has to be graded carefully to make sure the water stays at the same level throughout the paddy. Most farmers do the planting with the aid of machines but you can still catch the tradition of planting each stalk one by one if you attend a rice-planting festival. I caught one at Osaka’s Sumiyoshi Shrine this past June but you’ll find them all over the country in early summer.

      Planting rice at the Sumiyoshi Shrine

      Planting rice at the Sumiyoshi Shrine

      In high summer, the fields of Japan look like a sea of bright green as the rice grows higher and higher. Water has to be constantly added as the plants absorb so much during their growth. Many farmers get water from local rivers or reservoirs, but in mountainous regions or areas short on water, you often see rice paddies arranged in terraced slopes so the water can flow from the top paddy down to the bottom.

      Rice paddies in early summer

      Rice paddies in early summer

      In the fall, the rice turns a golden yellow and the fields are prepped for harvesting. On my drive through Kumamoto prefecture the other weekend, we saw fields at all stages of harvest. First, the paddies are drained of water. Whether this causes the rice to fall over a bit or the farmers come and push down the stalks to make it easier for the machine to cut, I don’t know but half of the rice fields were laying flat. Some farmers appeared to be going through and cutting the stalks with a scythe, while others were using a combine to cut and thresh the stalks (removing the seed heads). In a number of the fields, rice was arranged on wooden racks for drying, the final step of the process before it is removed from the field and sent off to for inspection and bagging.

      Rice drying in rural Kumamoto

      Rice drying in rural Kumamoto

      And that’s the process! It’s been fascinating to see where my daily rice comes from and I’ve loved the chance to get an up close view of the rice paddies here in my home prefecture. If you’re traveling to Japan between June and October, you should absolutely plan a trip out to the countryside just to see the paddies at their best.

      If you want to know more, this website was a great resource and even gives you hints on the best way to prepare your rice. (Soaking it makes a huge difference, I think!)

    • Published on Jul 5, 2016

      インスタントラーメンの発明により世界の食文化を革新し、新たな食の創造に生涯を通じて挑み続けた日清食品の創業者・安藤百福を“サムライ”として描いたアニメーション作品。 インスタントラーメンの誕生にまつわる物語をハードボイルドな世界観で展開しています。




      Edited by kinwashi 11 Jul `16, 7:40PM

    • Instant noodles, invented in 1958 by Momofuku Ando, are considered by many in Japan to be the greatest Japanese innovation of the twentieth century. While it's easy to take the humble product for granted, it has an origin story so unique it's been the subject of numerous news articles, research papers and television programs. There are even two museums in Japan dedicated to the easy-to-make snack. Now Nissin, the company founded by Ando 

    • Went to see this.



      Yuzu is making their first Asia stop in Singapore

      Japanese folk/pop duo Yuzu has been around since 1998, but they’re finally embarking on their debut Asia tour this year.

      Winners of Best Album during the Japan Record Awards for their 2013 album Land, the duo will be kicking off their tour in Singapore to promote their latest album, Towa


      This is also the perfect time for the duo to go on their tour, since they’ll be celebrating their 20thanniversary as well. Fans of Yujin Kitagawa and Koji Iwasawa will be able to hear old favourites likeFlightless Bird and Reason, on top of new songs.

      Don’t miss this opportunity to catch them!


      Yuzu will be performing at *SCAPE The Ground Theatre on Saturday, 9 July 2016. Get your tickets at www.sistic.com.sg/events/yuzu.

      For more information about Yuzu, go to www.senha-yuzu.jp/en/. You can also follow them onFacebook

      Posted at 08:10PMTags: yuzuMusicConcert
    • ゆず「友 〜旅立ちの時〜」

    • 20 Flowers That Are Endemic Species in Japan

      Japan is a country of four seasons and rich in nature. Here are 20 endemic species of flowers seen in Japan.

      This post is also available in: Chinese (Traditional)Chinese (Simplified)

      1. Camellia (ツバキ)


      The Camellia’s scientific name is Camellia japonica. It blooms during the winter to spring, with yellow stamen and deep pink petals. When it wilts, the whole flower drops. This was considered bad luck for samurais back in the time, since it resembled the scene of chopping the head off, which was considered a dishonor to samurais.

      2. Sasanqua (サザンカ)


      The Sasanqua’s scientific name is Camellia sasanqua. It resembles the Camellia japonica a lot. You can spot them apart by how the flowers wilt. Sasanqua’s wilt by one petal at a time. It blooms from the end of autumn to the winter. 

      3. Wisteria (フジ)


      The Wisteria’s scientific name is Wisteria floribunda. Also called Noda Fuji. The Wisteria grows in thick vines clock wise, and the flowers drape down from these vines. The lilac colored flowers hang down from 20 cm to 80 cm. During the night, the leaves curl into themselves. 

      4. Fringed Iris (ヒメシャガ)


      The Fringed Iris’s scientific name is Iris gracilipes. In Japanese, when a plant is names Hime (ヒメ), it means small. In this case, the Fringed Iris is named so because it looks like a smaller version of Shaga (シャガ), the Japanese Iris in English, which is shown in the image below. The Fringed Iris is no larger than 30 cm, and blooms during May to June. 


      5. Tiger Lily (オニユリ)


      The Tiger Lily’s scientific name is Lilium lancifolium. They are the endemic species in Japan, Korea, China, and Vietnam. The Tiger Lily can be seen in the plains and small mountains around Hokkaido to Kyushu. The bright orange flower grows up to 1 to 2 m. It blooms during July to August. 

      6. Amur Adonis (フクジュソウ)


      The Amur Adonis’s scientific name is Adonis ramosa. They are perennial plants, which mean they have life spans over 2 years. They bloom during the early spring with small yellow flowers. It is also named to be the flower to announce the arrival of spring, and became one of the post stamps. The roots of Amur Adonis are poisonous. 

      7. Paris tetraphylla (ツクバネソウ)


      The Paris tetraphylla’s scientific name is Paris teteraphylla. The stem’s length is about 15 to 40 cm. The tiny light green flower blooms on the top of the stem during May to August. It only grows one flower per plant. 

      8. Star Magnolia (シデコブシ)


      The Star Magnolia’s scientific name is Magnolia Stellata. It grows in parts of Aichi, Gifu and Mie. Naturally grown Star Magnolia’s are named as near threatened endangered species. The pale pink flower blooms around March to April. 

      9. Lacecap Hydrangea (ガクアジサイ)


      The Lacecap Hydrangea’s scientific name is Hydrangea macrophylla f.normalis. The small dots clustered are the flowers, whilst the petals surrounding the flowers are for decoration. The Japanese name for this flower, Gaku, which means frame, comes from this, that the petals look like they are framing the flowers. 

      10. Tricyrtis affinis (ヤマジノホトトギス)


      The Tricyrtis affinis’s scientific name is Tricyrtis affinis. They grow up to 30 to 60 cm in the forests. The flower blooms during August to October for 2 days. The flower which has a polka dot pattern grows 1 to 2 flower per plant. 

      11. Lamium album var. barbatum (オドリコソウ)


      The Lamium album var. barbatum’s scientific name is Lamium album var. barbatum. They can be seen in Hokkaido, Honshu, Shikoku, Kyushu, Korea and China. They grow among the semi-shade places, such as the side of the road. The plant grows up to 30 to 50 cm. The pink flower blooms around April to July. The Japanese name, Odoriko which means dancing girl, comes from the resemblance of a dancing girl.

      12. Japanese Snake Gourd (カラスウリ)


      The Japanese Snake Gourd’s scientific name is Trichosanthes cucumeroides. They come from China and Japan, and can be seen at Honshu, Shioku and Kyushu. They grow tangled to the trees or other plants. The white flower blooms around April to June, and only during the night.

      13. Tulipa edulis (アマナ)


      The Tulipa edulis’s scientific name is Amana edulis. The plant itself is about 15 cm. The white flower that resembles the tulip blooms in spring. The flower is edible and is said to have effect to give vigor. Tulipa edulis grows among the plains. The flower closes in at cloudy days.

      14. Japanese Andromeda (アセビ)


      The Japanaese Andromeda’s scientific name is Pieris japonica. The Japanese Kanji name for this plant, 馬酔木, comes from the saying that when the horse eats the leaves of this plant, it will get poisoned and get drowsy like they’re drunk. The plant grows up to 1.5 m to 4 m. At early spring, it blooms white flowers shaped like a pot. 

      15. Iris (アヤメ)


      The Iris’s scientific name is Iris sanguinea. The plant grows up to 40 to 60 cm. By May, the purple flowers blooms 1 to 3 per plant. It can be seen from Hokkaido to Kyushu. It is also poisonous.

      16. Buffalobur (イヌホオズキ)


      The Buffalobur’s scientific name is Solanum nigrum. The plant grows up to 20 to 60 cm. The white flower blooms 4 to 8 per plant. They are also called Bakanasu (バカナス), which means stupid eggplant, from its uselessness, despite their resemblance to the eggplant. 

      17. Creeping Lettuce (ジシバリ)


      The Creeping Lettuce’s scientific name is Ixeris stolonifera. The Creeping Lettuce’s stems reaches out and splits among the ground. The Japanese name, which means to bound the ground, comes from this sight. The yellow flower blooms in April to June. 

      18. Cardiocrinum cordatum (ウバユリ)


      The Cardiocrinum cordatum’s scientific name is Cardiocrinum cordatum. Their flower resembles the Lily, but the leaves are different. The leaves which are about 15 to 25 cm are shaped like a heart. The stem can grow up to 50 to 100 cm. The pale green flower blooms to side, and is about 11 to 13 cm long.

      19. Japanese Buttercup (ウマノアシガタ)


      The Japanese Buttercup’s scientific name is Ranunculus japonicus. They can be seen widely throughout Japan, Korea, China, and Taiwan. They grow on sunny fields and mountains. The plant grows up to 30 to 60 cm. The small yellow flower blooms in spring. The Japanese name, which means the footprint of the horse, comes from the figure of the leaves near the ground.

      20. Japanese Snowbell (エゴノキ)


      The Japanese Snowbell’s scientific name is Styrax japonica. They are small trees that can be seen in copse’s throughout Japan. The tree can be up to 10 m. The white flower blooms around May, in bunches and downwards. The fruit is edible but tastes nasty. 

    • Two guest came from Japan for one week holiday.

      So just happen yesterday went with them to Ubin for a day outing with bicycle ride some sightseeing those day our kampong time.

      Came back for the jetty happed found out this Thai restaurant at the main road.

      To our surprise good Authentic Thai Restaurant. something not the same like what we alway going ThaiFood.

      Wow really surprise so many celebrities from our Local Chinese stars partonise here.

      Even came with Japanese.

      According to the boss many Japanese already here,

      .Pranakorn | Facebook


      Authentic Thai homemade cuisine. Must try : - Thai style stick noodle with Minced Pork... ... Sign Up

      Edited by kinwashi 15 Jul `16, 8:36PM
    • Pranakorn: Authentic Thai Food

      edunloaded December 27, 2014 Sponsored Review

      Everyone loves Thai Food, and even more when it is authentic! 🙂 Living in Singapore means that many of us have been exposed to Thai food. From the outlets at Golden Mile to the fine dining restaurants in Orchard Road, Thai cuisine is no stranger to the Singaporean Palate. However, our experiences at these restaurants can be a bit disappointing, when we find out that many a times, a Chinese man is behind the dishes, rather than an authentic Thai Chef. There always seems to be something missing, when someone of a different origin, is behind the Wok.


      Well, If you love Authentic Thai food, you have to head down to Pranakorn at Changi viilage, for some authentic spicy Thai Cuisine. Opened by some of our friends from New Charis Missions, which helps ex-convicts find their feet, this restaurant is creating a stir in the Changi Village area. Located next to the Zebra Crossing along the main streets of Changi Village Road, this restaurant is easily spotted from the Main Road.

      Finding its niche in Thai Street food, expect to find something different at Pranakorn. This is one restaurant where you will not find the normal Thai exports such as Tom Yam Soup or Thai Green Curry.  Instead, the Thai chef has decided to focus on food which the Thai locals crave for.

      One of the first dishes, that we were introduced to was Thai Style stick noodle (Dry and Soup at $5.80). This dish will certainly go down well with locals, as it is similar to dry Kway Teow, with spicy sauce. You can have the wet or dry version, depending on preference, as they can make it non-spicy for the kids as well.

      Thai stick noodle


      The meals here are at budget prices, so having a Stir-fried Basil Mince Pork and egg with rice ($5.80)  is not too taxing on the wallet.

      An interesting dish that we tried are these Century Eggs coated with Fried pork (Top Right). We have never seen this dish before in many restaurants, and it was an interesting addition to the local Singapore menu. The staff at Pranakorn are really friendly, and if you are daring enough to try something new, don’t be afraid to ask, as they were not be afraid to introduce a new street Thai dish to you.

      thai food collage


      thai street food

      Check out the Thai Spicy and Sour Pork Balls! (Below Left). Home-made from scratch, the pork balls make great finger food and it will be a great hit with the family. The Thai Red Curry (Right Top) priced at $7.80, that comes with rice or noodles, will also make a satisfying afternoon lunch.

      thai curry

      I am not much of a lover of greens, but my friends loved the Papaya Salad which is served fresh and bursting with natural juices.

      Not too be forgotten are the desserts. The Chef takes pride in her Mango Sticky Rice ($5.80), and she will only serve them if she gets good mangoes. One of the rare finds that you will find in a Thai Restaurant are these Steamed Thai Rice Cakes (Top Left). Made white, these ordinary looking rice cakes are a favorite with Native Thais, and many Thais travel to Changi Village, to get their weekly dose of these rice cakes.

      Thai desserts

      For the office crowd, who are based in the East, you will be glad to know that there is a specail Lunch Menu. At $8.90, get a selected main course, a drink and dessert! Great Value for the hungry Lunch Crowd! 🙂

      Overall, the Thai food served at Pranakorn, is a hit with many locals and Thai Expatriates. Many of the Thai Stewardesses from Thai Airways, regularly visit the shop, whenever they want to be reminded of the food, that they can find back home. And the prices remain pocket-friendly like what we are used to in regular cafes off the streets of Bangkok.


      Restaurant Details:

      Pranakorn Thai restaurant

      Blk 4 Changi Village Road #01-2086.

      Tel: 6543 0883

      Follow them and get Updates at Pranakorn Facebook Page

    • Good Lobang must share.


      Pranakorn - Singapore | Burpple

      Pranakorn has 42 Recommendations. Find out ... Visited this Thai restaurant few days back. ... Had some cheap and super spicy thai street food at Pranakorn.
    • [Pancakes in Tokyo] For the most delicious strawberry pancakes in town, try Clover’s! (Daikanyama/Ebisu)

      In our Pancakes in Tokyo series, we will be introducing great pancake restaurants in Tokyo recommended by bloggers. This post was contributed by Omaru, one of the writers behind popular Japanese blog Tacchans (http://tacchans.blog.jp/).

      This post is also available in: Chinese (Traditional)


      This cafe has pancakes that you’ll want to eat always♪

      Daikanyama Pancake Cafe Clover’s

      Horii Building 2F, Daikanyama-cho, Shibuya-ku, Tokyo


      Going to this cafe on a weekday evening somehow feels luxurious 

      It was empty when I took this photo but not long after the restaurant filled up!

      It’s still very popular.


      Which one will you choose?

      If you get the pancake set you get a 200 yen discount off of a drink♪

      The cafe latte is made with fluffy foam on top and is my recommendation♪

      Here’s the pancake I ordered today ☆

      Caramel Banana 895 yen

      …is what I always order because it’s so delicious!

      It’s been featured in magazines and on TV!


      But this time I chose Clover’s representative pancake.

      Strawberry 995 yen

      It’s definitely a pretty sight.

      I usually order the Caramel Banana because I like strong toppings like chocolate, caramel, and banana, so I usually don’t get the refreshing fruits pancakes, but this one is lovely!

      I felt great about my choice from the moment the plate was put in front of me.

      At the time of this visit (June 2015), they’re using a type of strawberry called Summer Princess that’s grown in Nagano ♪

      What a cute name!

      There’s whipped cream on top and between the pancakes.

      It’s properly spread around for maximum coverage!

      The round and thick pancake itself is satisfying ♪

      It’s light and airy so it’s very easy to cut through

      Time for my first strawberry pancakes in quite some time!

      It’s a mystery how I’ll never get tired of a simple strawberry-topped pancake.

      No matter how much or how many times I’ve eaten them before, I end up wanting to eat it again.

      The pancake batter uses rice flour so it’s very moist and springy.

      The buttery flavor fills your mouth but there’s a slight salty tang that keeps it from being overwhelming.

      The combination of the pancake and the sweet toppings is a great success.

      When you push your fork in from above, strawberries peek out. There’s a lot of them hidden in between the cakes♪

      Summer Princess’ main point is that the cross section is perfectly white.

      It’s both sweet and slightly acidic, bringing out the best flavors in the pancake.

      The owner-chef of this cafe hates sweet foods, though.

      But even so, they bring out sweet pancakes with just the perfect amount of sweetness.

      No matter how many times I eat it, it’s always delicious 

      Daikanyama Pancake Cafe Clover’s

      Horii Building 2F, 18-8 Daikanyama-cho, Shibuya-ku, Tokyo



      Opening Hours: 11:00-22:00

      Please check the website before you go to make sure they’re open, as they have irregular holidays.


      This post was contributed by Omaru, one of the writers behind popular Japanese blog Tacchans (http://tacchans.blog.jp/).

    • We are just too fortunate all Japanese Restaurants are spreading their wings coming to Singapore.

      Like this already in Singapore.



      Kyushu Pancake Cafe, Novena Regency: Famous Japanese Pancake Cafe now in Singapore!

      kyushu-pancake-cafe-singaporeKyushu Pancake Cafe, which took Japan and Taiwan by storm, will open on 11 May in Singapore at Novena Regency. In Taiwan, you have to make reservations 3 months in advance to get a seat!

      Koji Muraoka, the founder of Kyushu Pancake in Japan, has inspected the Singapore’s outlet and found it to his utmost satisfaction. He spent 18 months, searching, sourcing, mixing organic grains in Kyushu to find the perfect proportion for the flour.

      kyushu-pancake-cafe-sgIn addition, everything is made in-house: the pancakes are hand-churned, not using machine (so much work!); they use an extremely refreshing chardonnay wildflower honey, made in-house, with no preservatives and must be discarded after 48 hours; the jams are also made in-house. Even the whipped cream is whipped freshly! Freshly whipped cream really makes a difference.

      And when they told me who their suppliers are, I was taken aback: “WAH, you got such atas suppliers! No wonder your food tastes so fresh.”

      kyushu-pancake-cafe-novenaThe cafe uses the 7-grain flour for pancakeswaffles, and French toast. Unfortunately, when we were there, the French toast, which needs to be proofed overnight, wasn’t ready. The pancakes themselves have a light buckwheat flavor, and slightly chewy from the glutinous rice as part of the 7 grains. It tastes Asian, so don’t expect your American flavors.

      The pancakes absorb flavors from whatever toppings on them. The savory pancake,Eggs benedict pancake, shows the difference between Japanese and Western food. It is Wafu styled, so the hollandise is not tart like the Western counterpart, and the bacon is soft, not crispy. I find the pancakes a little dry, but the bacon and asparagus are of a high quality.

      kyushu-pancake-cafe-thomsonThe matcha Mont Blanc (above) is very pretty, but monotonously sweet to me. I wish the chestnut and matcha flavors can come on stronger. What we really like is the Berrylicious pancake: the homemade jam is out-of-the-world. It tastes clean and healthy and delicious. The waffles (below) needed to be crispier.

      kyushu-pancake-cafe-singaporeOn a whole, this is a pleasant experience. We’d return for the berrylicious and try the caramel French toast. Expect to pay $20-$25 per pax for a main and a drink.

      Kyushu Pancake Cafe Singapore
      275 Thomson Road, Novena Regency, #01-08, Singapore 307645
      T: +65 6352 6265

      Food: 6.5/10
      Decor/Ambience: 7/10
      Service: NA
      Value/Price: NA (price is not confirmed)
      Overall Rating: 3.375/5

      Written by A. Nathanael Ho.

    • 16 eateries in Isetan Orchard's new Japan Food Town, Food News ...

      May 15, 2016 - In July, a new cluster of 16 Japanese restaurants will open on the fourth floor of the Isetan department store in Wisma Atria, many of them the ...

      Massive 628-pax Japan Food Town opening at Wisma Atria level 4 in ...

      May 17, 2016 - Japan Food Town, a 628-pax dining food hall covering over 20,000 square feet on the fourth level of Isetan Singapore at Wisma Atria, is slated ...

      Top 5 picks at the massive 628-pax Japan Food Town opening at ...

      2 days ago - Japanese foodies, the long wait is finally over! The new massive, 628-pax, 20,000 square feet Japan Food Town at Wisma Atria opens today ...

      In the news
      ... that make up the newly minted Japan Food Town at Wisma Atria, which opens today.
      More news for wisma atria japanese food street

      Japan Food Town Singapore - 16 Japanese Restaurants Open At ...

      Jul 11, 2016 - Japanese food lovin' Singaporeans will find more reasons to get really excited, especially with the launch of Japan Food Town at Wisma Atria ... Having 16 dining restaurants in one place, instead of the typical food court style, ...

      Japan Food Town, Wisma Atria (Isetan Orchard) Singapore | The ...

      1 day ago - A visit to the new 2016 Japan Food Town, Wisma Atria (Isetan ... The other part of the 4th level is taken up the Food Republic Food court.
Please Login or Signup to reply.