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Some may say aiya cover Japan liao you covered Krishima, where you stay?
where we stayed,
what food your tour leader given you, junk food again.
what food we ate. in Krishima plateau.
Singapore fried beehoon with few can of pork bring along from Singapore cooked in this cottage kitchen by our own Singaporean chef...haha.
Lovely.
Bach detail
Air conditioning (Bach 1.2)
â—� This is a one-story building with high ceilings spacious tatami 32.
Building 2 and Building 3 is available to guests with pets staying +2000 yen.
Shower Room
Washroom
Shoebox
Kitchen
Stove burner
Refrigerator
2 Interior Bach
3 Interior Bach
1 Interior Bach
Veranda
What star Hotels you want when you gone travelling oversea as like in Japan.
first thing in your mind sure expensive,
dun fooled by your tour agencies again.
Book your own room much cheaper on-line as we did.... if you are going free and easy.
In kagoshima dirt cheap the hotels. some more in Tanmokan as like Orchard road tourist area. with many shopping around. For only as little as $60 Singapore Dollars where to find.
We stayed at one of this link.....remember with breakfast.
We chose Chisun inn Kagoshima... in Kagoshima as our base camp.
room of two.
So dun say we never stay like this kind of hotel where tour agencies given.
many kind of mixture we did, in Beppu we stayed in this Hotel Sea Wave....got some stars.
check the price.
http://www.beppuonsen.com/facility/index.html#twina
1 minute walk from the East Exit of Beppu Station and JR!
1F restaurant entrance is on the right
Of course, meeting us in the lobby are also available, such as meeting
On the second floor, the front
 Beppu Station Plaza HotelSEAWAVESea Wave Beppu So, We will offer three types of rooms. We are non smoking rooms are also available.
According to the needs of our customers, please use me. Number of rooms: 91 rooms [Single Twin Suite (Twin)] |
Has become a larger room than the usual single Business Hotel
Larger rank up in a single room! Space of about 16 square meters of comfort comparable to City Hotel! Cumゆthat ~ (using a semi-double bed), relieve the weariness of the journey comfortably. 5800 yen per person fee
I promise a night in the comfort of a semi-double bed
Has become a larger room than the usual single Business Hotel
Larger rank up in a single room! Space of about 17 square meters of comfort comparable to City Hotel! Cumゆthat ~ (using a semi-double bed), relieve the weariness of the journey comfortably. Non smoking rooms are also available single B type (12F). Please tell us as soon as possible because there is a limited number of rooms. 6500 yen per person fee 7800 yen fee for two persons
I promise a night in the comfort of a semi-double bed
Has become a larger room than the normal twin Business Hotel
Twin room for 2 people recommend if!Unwind in a relaxed manner. Comfortable in the space of about 17m2! The rooms are facing the sea. 6900 yen per person fee8400 yen fee for two persons
Bed two people can have a comfortable night in the specification twin
Has become a larger room than the normal twin Business Hotel
Twin room for 2 people recommend if!Unwind in a relaxed manner. Larger space of approximately 20m2 is little comfort on a par with City Hotel! The rooms facing the side (night or Yukemuri) mountain. 7300 yen per person fee 10,500 yen fee for two persons
Bed two people can have a comfortable night in the specification twin
Two people can have a comfortable night in the specification of the semi twin double bed
Received the soft afternoon sunshine, the golden
time very elegant and luxurious
Please stay in a spacious room with a
Room suite on the top floor. It is a room with mountain views. To give you ample time to enjoy the elegant time, I have become a spacious space. Spread great views from the distinctive round window.11 500 yen fee per person 17 800 yen fee for two persons available plus an extra bed in the above-mentioned three person ※.(Limited to one day in advance booking fee but OK for two persons)
Suite rooms are located on the top floor
is a room with mountain views
From a distinctive round window a beautiful view!
You can look at the Beppu Yukemuri
Suite rooms are located on the top floor
is a room with ocean view
Received the soft afternoon sunshine, the golden
time very elegant and luxurious
Elegant bathroom
wash basin and toilet separate specifications
Room suite on the top floor. It is a room with ocean view. To give you ample time to enjoy the elegant time, I have become a spacious space. Spread great views from the distinctive round window. 11 500 yen fee per person 17 800 yen fee for two persons
Two people can have a comfortable night in the specification of the semi twin double bed
From a distinctive round window a beautiful view!
You can look at the sea of Beppu
Another wonderful room rate at Nagasaki.
This is the hotel we stayed a night below $100 Sing Dollar again.
why i posted so many hotels and their rates, than geta better picture the accomodation in Japan we need to pay per person how much?. No way in Singapore for so many kind of styles we are staying. and with only this amount.
In Nagasaki.
Photos of this hotel
 Surroundings |
 Hotel Exterior |
 Hotel Exterior |
 Surroundings |
 Guest Room |
 Guest Room |
 Guest Room |
 Restaurant |
 Recreational Facilities |
 Surroundings |
 Car Park |
 Hotel Exterior |
Toyoko Inn Hakata.
http://www.toyoko-inn.com/e_hotel/00017/index.html
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| Address: 1-38, Gion-cho Hakata-ku Fukuoka-city, Fukuoka Postal Code: 812-0038 TEL: FAX: +81-(0)92-281-1046  Check-in Time / 16:00 Check-out Time / 10:00 Access (Click here to see the map)0 minute walk from the No.6 exit of Gion Station on the subway. 7 minutes walk from JR Hakata Station. |
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| Room Rates Subject to change without notice. |
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Again we are going, this time to Taiwan, already confirmed.
Booked our tickets.
The same team again. 8 of us.
Think fast do fast, never say wait.wait.
What gate - crash chiong for the Nata fair..... no need.
Flight 2 |
Taipei (TPE) to Singapore (SIN) |
|
| Sep 27, 2012, 02:25 PM | Total travel time: 4hrs 25mins | Status: Ticketed |
| Flight | Departs | Arrives | Duration | Cabin Class | ||
|---|---|---|---|---|---|---|
| SQ877 Singapore Airlines Airbus A330-300 |
|
|
Non-stop Flying time 4hrs 25mins |
Ec |
A little more, than Tiger.
but more comfortable.
| Cost break down | ||
| Total fare | SGD | 2,000.00 |
| Airport/government taxes | SGD | 329.60 |
| Carrier surcharges | SGD | 2,406.40 |
| Travel insurance cost | SGD | 240.00 |
| Total Cost | SGD | 4,976.00 |
Foods is another important when you go travelling. Which place is best we go for it, how far how expensive you need to try, if not is a life regret for not savour into your stomach.
In Nagasaki.
source.
Champon is the lesser known relative to ramen, but definitely just as delicious. Originating from China it’s now become the local speciality of Nagasaki, Kyushu due to restaurant owners needing to feed homesick Chinese students studying on the island.
Made from a base of egg noodles and pork broth it sounds not dissimilar to the other Kyushu speciality, Hakata Ramen, but this time the noodles are cooked and remain in the broth and topped with seafood and vegetables. A popular variation also includes lots of Korean spice for an added kick; we’ll mention some suggested toppings below to get your taste buds watering!
A fantastic dish for noodle fanatics and those looking for a quick and filling meal.
source.
Chanpon - Hearty chanpon noodles that embody the culture of Nagasaki
Nagasaki chanpon was created when Chin Heijun, a Chinese restaurant owner in Shikairo, suggested a cheap and nutritious dish for visiting Chinese students who lived frugally at the time. The first version was just a simple combination of pork and bamboo shoots, but eventually it came to include locally abundant ingredients and seafood such as squid, oysters, and shrimp harvested from Nagasaki's coastal waters. Also characteristic is the unique flavor achieved by adding Chinese lye to the noodles, which is normally included in the skins of Chinese dumplings. The origin of the word "chanpon" is the Fujian word shapon, which means "to eat a meal." Some believe it combines the sound of the Chinese bell, chan, and the pon sound of Japanese drums. One can say that Nagasaki's chanpon is a specialty born in Nagasaki yet matured under the influence of its creators, ingredients, and environment.
come to Nagsaki you must ry this, Castella.
what so important, the is a story behind. something to do with Portuguese.
source.
Castella (Sponge Cake) - This ever-changing Nagasaki confection remains immensely popular
Castella is a type of sponge cake introduced to Japan by Portuguese missionaries in the mid-16th century. It is believed to have been developed in Spain and Portugal. The first castella recipe that came to Japan called for mixing equal parts of three ingredients - flour, sugar and eggs - and cooking the mixture in a covered steam cooking pot (either rectangular or round) with fire both above and below. Beginning in the early Edo period, the recipe gradually evolved with the addition of starch syrup as sweetener and other ingredients. The recipe continued to be improved until the development of today's uniquely moist Japanese castella. "Nagasaki castella" remains immensely popular as a souvenir of Nagasaki, and city residents take great pride in it. Moreover, each producer continues to prepare modern castella with many innovations while respecting the traditional flavor.
An article about Nagasaki.
Foods cultures.
http://www.nagasaki.world-guides.com/nagasaki_restaurants.html
So Nagasaki you come if you don't savour all this.
Than why you come to Nagasaki for.
example all this foods.
Come to Japan you must also try this.
Those over here in the shopping centre alway we saw.
So where to find this.
yes.... we managed to found one in Kagoshima near our hotel at Tanmokan.
one meal for the night.
picture of our, will be provide later once it's upload.
http://www.japan-guide.com/r/e100.html
source.
| Okonomiyaki |
Okonomiyaki is a popular pan fried food that consists of batter and cabbage. Selected toppings and ingredients are added which can vary greatly (anything from meat and seafood to wasabi and cheese). This variability is reflected in the dish's name; "okonomi" literally means "to one's liking". The dish is available all over Japan, but is most popular in the west, particularly the cities of Hiroshima and Osaka. Okonomiyaki is sometimes translated into English as "As-you-like-it Pancake". However, this may be misleading. Though it does consist of batter cooked on a griddle, okonomiyaki has nothing of the sweetness or fluffiness of pancakes, not to mention that it is usually filled with octopus, shrimp, pork, yam or kimchi. A more accurate comparison, which is also made, is between okonomiyaki and pizza. In Japan, people usually eat okonomiyaki at restaurants that specialize in the dish. At some of these restaurants the dining tables are each equipped with an iron griddle ("teppan"), and customers are given the ingredients to cook the meal themselves. As this can be rather daunting, the stages of cooking are enumerated below. Information about regional variations can be found thereafter.
For people who prefer to enjoy okonomiyaki without getting involved in the cooking process, there are also traditional restaurants, where the okonomiyaki are prepared by the chef and served ready to eat. Okonomiyaki is also quite easy to make at home. The flour consists of flour, water, eggs and cabbage. As mentioned earlier, there are two main variations of okonomiyaki; Kansai Style (also called Osaka Style), and Hiroshima Style. The cooking steps above are for the Kansai Style, which is the style of okonomiyaki most commonly found in Japan. When making okonomiyaki in the Hiroshima Style, the ingredients are not mixed together. Instead, the batter is cooked like a thin crepe and the ingredients are cooked separately. When everything is done the ingredients are placed on the crepe, the toppings are added, and the okonomiyaki is served on top of yakisoba noodles, a distinctive ingredient of Hiroshima style okonomiyaki.
 Hiroshima style okonomiyaki being prepared |
Come to Japan you must also try this.
Yes...one meal is involved with this.
Our second meals
SOBA
http://www.japan-guide.com/e/e2341.html
source.
| Soba Noodles |
| Soba noodles are native Japanese noodles made of buckwheat flour (soba-ko) and wheat flour (komugi-ko). They are roughly as thick as spaghetti, and prepared in various hot and cold dishes. The most basic soba dish is zaru soba in which boiled, cold soba noodles are eaten with a soya based dipping sauce (tsuyu).
Like pasta, soba noodles are available in dried form in supermarkets, but they taste best if freshly made by hand from flour and water. Soba making has also become a popular tourist attraction for domestic and international travelers. The activity is offered by many community centers and travel tour companies. Below you will find an illustrated description of the soba making process. 1st step: Mixing the flour The first step, mixing the flour with water into a dough, is considered the most important and difficult part of making soba noodles. The correct amount of water is added step by step to the flour and mixed for several minutes until the flour becomes moist enough to be formed into a dough. The dough is then pressed until it becomes very smooth and contains no more air.
2nd step: Rolling the dough The dough is then rolled into a thin square by repeatedly rolling it around a wooden rolling stick. 3rd step: Cutting the dough At last, the dough is folded and cut into the noodles.
For zaru soba, the noodles are then boiled and cooled down with cold water, before served with a soyabased dipping sauce (tsuyu), wasabi, nori seaweed and negi (Japanese leek). The water used to boil the noodles (soba-yu) is often added to the remaining tsuyu and drunk at the end of the meal. Other popular soba dishes are noodle soups with various toppings, such as Kitsune Soba, Tanuki Soba and Tsukimi Soba. Despite the name, the popular dish Yakisoba is not made with soba noodles, but rather with Chinese style noodles (chukamen). |
This will be our third meals on this expedition.
SOMEN Noodles.
Somen noodles...Ibusuki City.
Tosenkyo, you can touch cystal clear water in-front of your table.
special Japanese Somen Noodle merry go round, the table provided very unique and opearted by very simple water presuure and does not use any electrical motor.
There are some table designed for convenience of left-hand people.
Tosenkyo is well know nationwide for its clear natural spring fountain from the bottom in the valley (so call Tosenkyo. the water is 13c throughout the year. The Ibusuki city started to develop its unique Some Noodle dishes utilizing this watere 40 years ago 1967.
Since than it become Japan frist runing Somen Noodle restaurant.
Ibusuki City, Somen Noodles at Tosenkyo.
5967 Jucho,Kaimon,Ibusuki City,Kagoshima Prefecture, 891-0603.
Tel 0993-32-2143.
video.
Somen Noodles.
Ibusuki...if you are there, you must not forget Tosenkyo next time you join and tour agencies in Kyushu.
http://www.ibusuki.or.jp/ml_english/tg007_tosenkyo/
Somen-nagashi was originated at Tosenkyo in 1962. It still welcomes about 200,000 visitors a year. The name, Tosenkyo, comes from that area, Tosengasako. It was derived from when this place was in a deep cove, boats from Tou (the old way of saying China) used to go in and out. Close to the headwaters, 10 tons of water gush out from the thick ravine everyday at 13 degrees, just suitable for Somennagashi. The joy and peace of mind provided by the atmosphere of surrounding greenery and a clear stream full of swimming carp and trout along with the exceptional flavor of somen is available to tourists throughout the year.
Today, it is the number one place to enjoy somen in Japan. In 2008, "Tosenkyo kyoden wakimizu" was authorized for "Heisei's meisuihyakusen" by the Ministry of Environment.
We offer a varied, delicious Menu as well.
Ex)
â– Rice ball A Set Menu
â– Rice ball B Set Menu
â– Herb Set Menu
â– Single food items
Tonkatsu...Kurobuta.
our four meals.
try as many as we can, if you are in Japan.
Kyushu got many delicious and mouth watering meals.
source.
http://www.luxury-insider.com/features/2008/fact-file-kurobuta-pork
Origins
With all due respect to Wilbur from E.B. White's famous children's classicCharlotte's Web, the kurobuta is indeed "some pig."To be more precise, it is indeed some pork. Unlike commercial pork, which lends itself favorably to a variety of sauces, kurobuta has its own intrinsic and distinctive sweetness.
Despite the obviously Japanese name, korubuta traces its lineage to an altogether different group of Isles. The story has it that Oliver Cromwell and his troops discovered this amazing porcine breed while stationed in Reading during the English Civil War (1642-1651). Specifically, the pig they found was from the Black Berkshire variety. In fact, kurobuta means “black pig” in Japanese.
The English royals were said to have kept a herd of the Black Berkshire at the Castle of Windsor, and some of these pigs were brought to Japan by British diplomats as a gift in the 19th century.
This incident most likely occurred during the Meiji Era, when feudal Japan began opening its doors to the outside world. Much like the story of wagyu beef, it seems that Japanese farmers embraced the black hog as their own, and developed a unique breeding program that would eventually produce what is now celebrated by gourmands all over the world as the most succulent pork you will ever taste.
Sweetness and juiciness are two factors that distinguish kurobuta from run-of-the-mill pork. This sweetness and rich flavor come from the high levels of intramuscular marbled fat – the very thing that pork producers have dramatically removed to produce pork that can be marketed as "the other white meat" for the health-conscious.This high degree of subcutaneous marbling is a result of special breeding techniques that are not very different from those applied to raising wagyu cattle.
The only difference, perhaps, is that there is no massaging of the pig with sake as is the case with wagyu.
Ever heard of the saying "you are what you eat"? This is literally true for pigs because of the peculiar manner their bodies store fat. Instead of being processed, the fat is deposited directly into the muscle. Therefore, the pork produced from pigs fed on oats and corn will taste of oats and corn. Of course, this simply adds to the natural taste of kurobuta pork.
Depending on the techniques unique to each heritage farmer, the pigs may get peanuts, apples, clover, or even milk as dietary supplements. The use of antibiotics and hormones is frowned upon while humane farming techniques are encouraged.
Unlike industrial pigs raised in confinement, the Berkshires are free to roam and grow at their own pace. This is another secret behind the lush flavors of kurobuta: a stress-free lifestyle.
Compared with commercial pork, kurobuta pork is darker and redder in color because of the thick layers of back fat that develops from a life spent outdoors. During the cold winter months, the hogs developed more of this fat to "tough" it out, and keep themselves warm. This back fat contributes to the flavor and sweetness ofkurobuta pork.
Like wagyu beef, because of the intense marbling, the way to prepare juicy and succulentkurobuta pork is to not overcook it.
The good news, however, is that unlike wagyu,kurobuta lends itself more favorably to heat. For roasts, keep the temperature at about 375 degrees F (190.5 degrees Celsius) for about 20 minutes per pound until the meat thermometer indicates an internal temperature of 145 degrees F.
Let the roast rest for another 20 minutes before slicing into pork chops, during which time the pork's temperature will rise by five degrees.
Some prefer to sear the chops, flipping them every few minutes, to get a crispy crunchy crust on the outside while sealing the pork's moisture and juiciness on the inside.
With kurobuta pork, you don't need much seasoning or thick barbeque sauce, the best way to savor it is to eat it on its own, with perhaps a dash of salt and pepper.
A traditional Japanese favorite is to eat it tonkatsu style – sliced thin, breaded and deep-fried, for which Kagoshima kurobuta pork comes highly recommended by top chefs in the preparation of this dish.
But if you're not much of a cook but would nevertheless like to try your hand at whipping up your own kurobuta dish, having kurobuta shabu shabu will prove to be both an engaging and delectable experience.
Our fifth meals.
A lunch break together with this two combination..
source
| Udon |
Udon - Japanese Noodles Udon are thick Japanese noodles. There are several ways to prepare Udon. This recipe shows three of them: Kitsune Udon: Fox Udon
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