Kinwashi Tour Japan Thread

• kinwashi

  4 Jul 14, 19:31

  TRYING VINEGAR-TOPPED ICE-CREAM AT OSUYA

  Posted by Lynn Allmon on July 4, 2014

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  From afar, Osuya might look like a normal cafe but upon a closer inspection, you’ll see bottles of colorful liquid lined up in the window. While sweet, the drink has an unmistakable taste, the sourness of vinegar.

  Osuya, which means “the vinegar shop” in Japanese, sells various flavors of dessert vinegar (é…¢, su) and also has a small restaurant that serves vinegar-based drinks, food, and sweets.

  Vinegar is sometimes advertised as a diet aid or nutrition drink in Japan, but the focus of Osuya seems to be on the flavor. Rosehip, blueberry, apple, and pomegranate vinegar are just a few of the drink flavors on the menu, so choosing can be difficult. Osuya even offers seasonal flavors, such as mango vinegar in the summer. If vinegar cut with water or soda doesn’t appeal to you, maybe a vinegar latte or vinegar beer will.

  I wasn’t feeling adventurous enough to drink vinegar on my first visit, so I skipped the vinegar beverages and went straight for the sweets. The cake topped with vinegar sauce caught my eye, but the vanilla ice-cream topped with cherry vinegar seemed like the ideal way to battle the summer heat.

  I had expected the cherry vinegar sauce to be much tangier, but instead, it was the right balance of sweet and sour. As an additional bonus for eating inside the restaurant, the large windows at the Ginza shop let in plenty of sunlight and allow you to look out on the busy Tokyo streets.

  

  Price wise, the Osuya restaurant isn’t very different from most coffee shops. Most of the menu items are between 300 and 400 yen. If you happen to like a certain flavor of vinegar, you can head over to the vinegar shop corner and purchase a single bottle for less than 1000 yen. The dessert vinegar sets might also make a good gift for the right person.

  Osuya has about half a dozen shops, placed in big cities in Japan, such as Tokyo, Nagoya, and Sendai. If you happen to live outside of the cities, you can still order Osuya dessert vinegar online through Sumurie (in Japanese).

  Before visiting Osuya, I had no idea that so many flavors of vinegar existed, and vinegar as a dessert had never even crossed my mind.

  What do you think of vinegar-topped ice-cream?

  Access:

  Osuya Official Website (in Japanese)
  Osuya Ginza Store Address: 104-0061 Tokyo-to, Chuo-ku, Ginza 4-6-16, Ginza Mitsukoshi, 1st floor
  Osuya Shibuya Store Address: 150-0022 Tokyo-to, Shibuya-ku, Shibuya 2-21-1 Shibuya Hikarie ShinQs Basement 2nd floor

  TAGS:  Food

  KATSUNUMA: JAPAN’S WINE COUNTRY

  A visit to the Katsunuma Wine region is a short trip from Tokyo that is sure to give you an experience that you never thought possible in Japan.

• kinwashi

  4 Jul 14, 19:34

  • Opposite Sakurajima. Mainland Kagoshima.

     

    This is another kind of eye opener kind of production.

    Good for you. consider.

    Make famous over here.

    I, think they are coming this Autumn Fair at Isetan.

     

     

    

    Edited by kinwashi 21 Sep `12, 8:29AM
  • 21 Sep `12, 8:32AM

    Highly protected area.

  • 21 Sep `12, 8:34AM

    

  • 21 Sep `12, 8:35AM

    

  • 21 Sep `12, 8:36AM

    

  • 21 Sep `12, 8:39AM
     

           

    

    

    

    

    

    

    

    

    

    

    Only three raw materials are used to produce Sakamoto Kurozu: steamed rice, koji (steamed rice with Aspergillus oryzae) and water. Safe from any additives or coloring.

    

    

    'Sakamoto Kurozu' is produced by a tradition which has been continued from the Edo period (late 1800s), slowly fermented and aged from one to three years.
    Also, Sakamoto Kurozu is produced by one of the most unique methods in the world, in which saccharification, alcohol fermentation, and acetic acid fermentation progress spontaneously in one handcrafted ceramic jar.

    

    

    

    Fermentation of Sakamoto Kurozu is performed in spring (between April and June), and then in fall (between September and October).
    The raw materials are put into handcrafted ceramic jars lined up outdoors. Fermentation and aging are helped by the energy from the sun. Microorganisms live on the inner walls of the jars and are required for producing Sakamoto Kurozu.
    The placing of koji on the surface of the water is the most difficult task and must be performed by craftsmen to produce the Sakamoto Kurozu.

    

    

    

    

    Fermentation of Sakamoto Kurozu is performed in spring (between April and June), and then in fall (between September and October).

    

    

    

    The koji decomposes the starch in the steamed rice immediately after the jar is covered, and then begins to generate glucose.

    

    

    

    

    Glucose generated by saccharification is converted to alcohol by the activation of yeast. This fermentation progresses at the same time as saccharification, and will take about one to two months.

    

    

    Once alcohol is present, it converts to acetic acid, a principal component of vinegar, by the activation of acetic acid bacteria. It takes about half a year until fermentation is completed.

    

    

    

    

    

    Every day, the craftsmen carefully check the condition of Sakamoto Kurozu in the jars one at a time, just like raising and nurturing their own children.

    

    

    

    

    Sakamoto Kurozu is aged for half a year to three years in the handcrafted ceramic jars. The color of Sakamoto Kurozu is gradually changed during this aging period, thereby mild and distinct flavor and aroma are given to Sakamoto Kurozu.

    

    

    

    

    A bamboo branch is used to mix the Sakamoto Kurozu while it ages in the jars.
    This process is a tradition that has been continued from the Edo period.

    

    

    

    (c) 2009 Sakamoto Kurozu, Inc. all rights reserved.
• kinwashi

  4 Jul 14, 19:39

  Sakamoto Kurozu.

  Video.

  http://www.youtube.com/watch?v=B5fj7DR6_ZE&list=PLsUXJbdhM4ToIo8yZjUUHG8adik5cwt_b&feature=share

  

• kinwashi

  4 Jul 14, 19:42

  10 Health Benefits of Vinegar

  Vinegar: A Natural Remedy for a Healthier Life

  

  Irene Lynn, Yahoo Contributor Network
  Sep 26, 2007

  • MORE:
  • swimmer's ear
  • Improve Health
  • Hippocrates
  • Apple Cider Vinegar

  FlagPost a comment

  Many of us are aware of the many ways that vinegar can clean just about anything, from your windows to the outflow pipes of your air conditioner. However, how many of us realize the health benefits of vinegar?

  Fifty years ago, a daily dose of an apple cider vinegar and honey tonic was used to ease arthritis pain. During the last thirty years or so when many "wonder" drugs came on the market, they replaced many of the home made remedies of our grandmothers. As we keep exploring ways for improve health, we are starting to see some medical professionals supporting those old time cures of the past. This is not to say, we should get rid of drugs, but at least, they are qualifying what our grandmothers always knew. And if I have any choices in my life, it will be to go as natural as possible with my health.

  Vinegar is a weak acid. History goes back to Hippocrates' time when it was used as a medicine and antiseptic. Here are some areas that can help you by using vinegar in your health.

  1. Insect bites or stings will be soothed quickly by pouring vinegar on it. 
  2. Pour vinegar on sunburn 
  3. If you drink a teaspoon or so of apple cider vinegar in a glass of water to help with digestion, bowel function, cholesterol, and even preventing ulcers. With the latter you might have to help a little with the stress of course. 
  4. Salicylic acid is what you use on warts. Vinegar is acetic acid and works in the same way, however more gently. 
  5. Just 5% of vinegar mixed in a solution of your choice, can kill 99% of bacteria, 82% of mold, 80% of germs (viruses). 
  6. A teaspoon or two of vinegar will cure hiccups. 
  7. Two teaspoons of apple cider vinegar and honey mixed with enough hot water to melt the honey has been known to help with headaches and weight loss. 
  8. Bathing in some apple cider vinegar can help with urinary tract infections. I read someone who didn't have a bath tub, used a used cotton ball with apple cider vinegar and swabbed the urethra and it took care of the problem . 
  9. Apple cider vinegar has helped skin conditions from eczema to aging brown spots. 
  10. Apple cider vinegar helps fight against food cravings.

  Grandma knew that her old remedies worked even if she couldn't explain to the scientific world. She knew that diluting vinegar in the ear would help infections due to swimmer's ear. Now, the American Academy of Otolaryngology endorses this remedy. There's something to be said about how smart grandma was.

  
  
• kinwashi

  4 Jul 14, 19:45

  Other People Are Reading

  • How to Gargle with Vinegar to Stop a Sore Throat
  • Kitchen Remedies for a Bad Sore Throat

  Instructions

  1. • 1
       

       Gargling with apple cider vinegar is reported to lessen the pain of a sore throat. Simply add one tablespoon of vinegar to a glass of warm water, and gargle with it as often as you need to.

     • 2
       

       You can also help soothe a sore throat by making a mixture of 3 tablespoons of honey, 1 teaspoon of cayenne pepper, 1/2 cup of water, and 1/2 cup of apple cider vinegar. Take this once in awhile to help your sore throat.

     • Sponsored Links

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     • 3
       

       Another mixture can be created by combining 1/4 cup apple cider vinegar, 1/4 cup of honey, and stirring until mixed. You can take a tablespoon every four hours, or more often, to make your sore throat feel better.

     • 4
       

       To make a tonic, add a teaspoon of honey and 2 tablespoons of apple cider vinegar to a cup of warm water, and drink immediately.

  
  
  Read more :http://www.ehow.com/how_4741942_heal-sore-throat-vinegar.html

• kinwashi

  4 Jul 14, 21:59

  So my guest Hashimoto san and his wife,

  what is their comment on this Hainanese Chicken Rice?

   From Singapore.

  Now as the below, each  individual got their own comment.

  some may say good some may say no good.

  So go for it yourself.

  No oil no soy sauce. With oil with soy sauce.

  all Chicken Rice.

  Thursday, January 18, 2007

  Yet Con, Purvis Street

  I've always thought that this place down at the Beach Road end of Purvis Street only sold chicken rice since it's the only thing that's visible from the shop front whenever I happen by. Apparently they're quite known for their steamboat. Certainly is not so common for a chicken rice/steamboat place. Judging from the crowd through the midst of dinner, it also seems that there is a fair bit of popularity at this place. And from what I've gathered, this establishment has been around for a really long time. The setup of Yet Con is essentially an old styled coffeeshop (marble top tables still) with air conditioning. On several of the tables are the gas piped steamboat cookers ready to be used along with the regular chicken rice condiments like the chilli, ginger and soy sauces.

  
  
  What you can expect to get from this place is pretty average steamboat items which are very affordable. The chicken rice was quite decent, though the meat was dry. Original Hanianese style? The chilli sauce here was virtually flat tasting and only very mildly spicy. I really do mean mildly. No complains otherwise though. The steamboat uses a broth that taste like chicken soup. I wasn't too impressed with the offerings of the steamboat, but I didn't actually explore if they had better options to top up. It comes with a rather small portion of assorted meat like cockles, squid, chicken and beef with a couple of eggs and some vegetables which have seen better days. And I was told that the steamboat is popular here?
  
  The verdict is that nothing is exceptional. It's average food at affordable prices. Dinner for 3 which constitutes chicken for 4 persons, 2 bowls of rice each and a serving of steamboat and drinks was about $38.

  Regurgitated by LiquidShaDow at 7:16 AM  
• kinwashi

  4 Jul 14, 22:03

  Steamboat dinner at Yet Con, Purvis street

  12FridayAug 2011

  Posted by dramaprincess4ever in Bugis, Chicken rice,Chinese, City Hall, Singapore delights, Traditional, Tze char

  ≈ Leave a comment

  It’s our first time trying their popular steamboat :-) we have always only ordered their tze char stuff whenever we are here. Our favorite is the wet hor fun!!

  Getting ready for steamboat yummies

  

  Ordered a little of their steamed chicken too for mimi, but moi has never been a fan of their chicken
  
  

  Yummy steamboat (ﾟ▽ﾟ*)♪
  
  

  Our fav wet hor fun, upsized
  L(*OεV*)E
  
  

• kinwashi

  4 Jul 14, 22:06

  Over in Hong Kong.

  Asia Pacific | Hong Kong SAR | Hong Kong

  Hong Kong’s best Hainan chicken rice

  We just can’t get enough of the chicken and rice combo that’s comforting in any season

  By Andrew Dembina 30 August, 2010

  Most Hong Kong diners are familiar with Hainan chicken rice, which appears on menus from Southeast Asian restaurants to hotel coffee shops around town. The dish that most serve is the Singaporean version -- which has more dips than you would find accompanying the dish in Hainan Island itself. On the sub-tropical South China isle, the most prized chickens come from the Wenchang area in its east.

  Traditionally, the rice is fried with garlic before cooking and the water in which the tender fowl is poached turns to stock that is used to boil rice and for accompanying soup. We take a look here at some of the better variations on the dish, available in Hong Kong.

  Nu-skool: Hainan Shao Ye

  Recently-opened Hainan Shao Ye offers a refined Singaporean rendition of the dish. The restaurant was launched by bankers-turned-restaurateurs, who brought two chefs from Singapore to Hong Kong to set up the kitchen. Resident chef Arron Ye Siong Lai was previously at Chatterbox, at the Mandarin Orchard -- a Singapore restaurant known for its signature chicken rice. Lean chickens used here are specially reared in Guangdong, weighing less than 1.5 kilograms to keep fat content down; the dark meat is full of flavor. The rice and soup are fragrant and not oily, which they can be in some restaurants. In Hainan, chicken rice comes with one chopped ginger, garlic and vinegar dipping sauce; the Singaporean version comes with additional chilli and dark soy sauces. At this restaurant, the ginger dip is a mild puree, the chilli sauce is quite light and the soy, sourced from Singapore. It’s a tasty low-cal version and the set comes with an appetizer (steamed egg with preserved egg, pictured), a vegetable of the day and a drink.

  HK$88 for the set; add HK$10 for dark meat.

  Hainan Shao Ye, Shop P311, 3/F, World Trade Centre, Causeway Bay, tel: +852 2111 3166,www.hainanshaoye.com

  Thai take: Koon Thai Hai Nam Chicken

  Besides Singapore, Hainanese migrants arrived in sizeable numbers in Bangkok from midway through the last century. A Siamese-influenced version of Hainan chicken rice can be tried at Koon Thai Hai Nam Chicken, which has several branches in town. The Wanchai restaurant with its frosted glass table tops is informal. Its “Hai Nam in Thai Style Set” is a lot more impressive than its description. It comes with a zesty young papaya salad and a dessert of the day. The set or individual portions for sharing are all breast meat; meat and skin are perfectly tender, and there is almost no fat at all. The soup here is not at all oily and is well seasoned, with plenty of white pepper and a lot of salt. A delicious dip mixes chilli, garlic, sugar, chopped coriander, vinegar and a splash of fish sauce.

  HK$52 for the set

  Koon Thai Hai Nam Chicken, G/F, 199-201 Johnston Road, Wan Chai, tel: +852 2770 0162,www.koonthai.com.hk

  Elegantly executed: Grand Cafe

  A number of hotel coffee shops feature our discussed dish. Grand Hyatt Hong Kong’s Grand Café is thought by some to serve the best Singapore-style Hainan chicken rice in town -- it dishes up some 200 portions per day. And that’s all day, so you can get a fix any time till midnight. Choose breast or leg -- the latter is de-boned. The meat taste is subtle, and like the rice, it is somewhat oily, which is the way the dish is usually served; 2.5-kilo chickens are used, so there is a little fat. The chicken is served on shredded lettuce and with freshly blanched vegetables. Rice is fragrant and stickier than some. For this writer, the highlights were the light soup with diced turnip, given extra depth with Yunnan ham, and the sauces: a pungent ginger, garlic and spring onion; a mild chilli and garlic; and a thick sweet dark soy.

  HK$198 for the set

  Grand Café, Lobby level, 1 Harbour Road, Wan Chai, tel: +852 2588 7722,hongkong.grand.hyatt.com

  Best deal: Good Satay

  Don’t be fooled by its close tables and bright fast-food-like yellow paper tablemats, Good Satay is a destination restaurant for Hainan chicken rice. And the set price is one of the best deals in town. Chicken portions include both breast and dark meat; the fowl is a bit fatty but fully flavored. Garlic and ginger and chilli sauces, though almost fluorescent in color, are also highly flavored, the latter is quite vinegary. The dark sweet soy doesn't quite deliver, being a bit thin and oily. Speaking of oil, there is plenty in the soup, rice and chicken, which is tempered by a generous amount of shredded lettuce. Tasty, if not low-cal, and the staff are friendly and relaxed.

  HK$36 for the set

  Good Satay, 1/F, Houston Centre, Shop 144-148, 63 Mody Road, Tsim Sha Tsui East, tel: +852 2739 9808

  Old-timer: Nam Ah Restaurant 1964

  This Southeast Asian restaurant, which proclaims its longevity in its name, is another destination for our discussed rice dish. The restaurant, which has as much Southeast Asian cuisine on its menu as European and local cha chanteng fare, is quite a contemporary-looking joint. The soup is a sweet pork and chicken one with vegetables and pulses; rice, though fragrant, is a bit sticky. Chili and ginger with garlic sauces are packed with flavor as is the star of the show -- the chicken: almost gamey, though a bit fatty. Overall oiliness is balanced with thin slices of pickled cucumber and turnip. Do pay the small premium for tastier leg meat -- though note it is not de-boned. Dessert is inclusive.

  HK$65 for the set; add HK$5 for dark meat.

  Nam Ah Restaurant 1964, 17-19 Leighton Road, Causeway Bay, tel: +852 2187 3487

• kinwashi

  4 Jul 14, 22:12

  No Oil, No Soy Sauce.

  From Vietnam.

   

  Recipes

  Chicken rice in Hoi An

  WEDnesday - 05/01/2011 08:56

  On the night of the old town, across the block, under the roof of the ancient roof moss, under shimmering lantern, you cannot ignore the chicken boiled silk show up on a disk, first fragrance attractive flight from the chicken rice restaurants. Want to make delicious rice and chicken also choose to have that experience.

  

  Hoi An chicken rice is very simple: in it’s most bare form, the recipe includes only rice, chicken, sauce and pickled carrots. But it is not easy to cook an exemplary chicken rice plate. You’ve got to visit the master chefs in Hoi An’s street-side eateries. Hoi An chicken rice houses tear their chicken meat into small pieces and then mash the pieces with crushed onions, Vietnamese coriander and the other spices to the best absorb their flavors. The dish is then served up with very spicy chili sauce, pepper to slow the heart various coating mix chicken liver hard, extremely attractive. The springy chicken pieces and fragrant rice is decorated with peppermint, papaya, and salted onions. 

   

  The spicy dish might burn your tongue a little bit, but it’s an essential part of the cultural experience in central Vietnam. The culinary style in this region is different than the sweeter tastes in the south and saltier dishes in the north. 

   

  The best cooks use free-range chickens raised in countryside gardens, not the industrial factory-style birds. Poultry raised in the gardens is stronger and more springy, with a far richer flavor than the soggy stuff produced in “industrial agriculture” facilities. While westerners often prefer fattier, more tender chicken meat, Vietnamese birds considered the best for eating are often smaller with dense, muscular meat. The trick of the recipe is to skilfully make the chicken pieces smell fragrant and spicy without loosening the meat.

  The towns of Hoi An is the best place to try the dish. Hoi An even has its own cooking style that varies slightly from other central-region styles.

   

  So, if you’re a chicken lover, don’t get so lost in Hoian’s historical and cultural sites that you forget to sit down and enjoy the local cuisine.

  Source: vietnam.com

  
  

  Com ga Hoi An (Hoi An chicken rice)

  8 September 2011

  by Phuoc

  20 Comments »

  Tags: chicken, delicious vietnam, ginger, hoi an, vietnamese

  8

  

  I 

  

• kinwashi

  4 Jul 14, 22:19

  source.

  Thai Chicken Rice (Khao Mun Khai)

  

  
  

  Thai Chicken Rice or Khao Mun Khai popular one plate dishes is a tasty Thai dish.
• kinwashi

  5 Jul 14, 19:12

  Haha are you hungry.

  what next for my Japanese guests.

  Heading to Bukit Merah View Food Center the nex day.

  Lunch at local food centre again.

  source.

  Cai Chuan Tou Mutton Soup @ #01-51 Bukit Merah View Hawker Centre
  
  
  Rich herbal soup, comes w tender n tasty mutton and parts,and a tangy chilli which goes perfectly w the mutton chunks ..simply power..
  
  
  
  
  
  
  
  
  
  
  
  
  Read more: http://ieatishootipost.proboards.com/thread/2320#ixzz36aj3iTR0

• kinwashi

  5 Jul 14, 21:28

  1. Home
  2. Japan City Guides
  3. Nagasaki City Guide

  

   Japan City Guides: Nagasaki

  Nagasaki é•·å´Ž

  Dejima | Chinatown | Oura Catholic Church | Urakami Cathedral 
  Glover House | Peace Park | Nagasaki YouTube Guide

  

  Nagasaki is a small, hilly, port city on the west coast of Kyushu.

  Nagasaki was founded in 607 A.D. Nagasaki's population is about 420,000. Historically, Nagasaki was Japan's window on the rest of the world, and pleasantly reflects that foreign influence even today, especially in its Dutch and Chinese architecture.

  Nagasaki is also famous as the having been the second target of the atomic bomb in World War 2, when the city was attacked at 11.02am on August 9, 1945.

  Nagasaki is easy to navigate on foot and by streetcar. Nagasaki's entertainment area is called Shianbashi with the main shopping area of the city located in Hamanomachi.

  Famous sights in Nagasaki include its Chinatown, Glover Garden and Dejima Island. Nagasaki is only 90 minutes away from one of Japan's best theme parks, Huis Ten Bosch. Nagasaki Lantern Festival is a cultural highlight.

  Things to see and do in Nagasaki

  Though Nagasaki had already been around for some 1000 years, the city's first real claim to fame dates to the 1550s (and then, of course, to the end of the war in August of 1945). In 1550 the first Portuguese ship arrived in Nagasaki Harbor. In 1571, the Japanese government opened up the port of Nagasaki to foreign trade to the Dutch and, to a lesser degree, Chinese.

  The foreign traders were confined to tiny Dejima Island, first the Portuguese and then the Dutch after Portuguese traders were expelled. For more than 200 years this was Japan's only contact with the outside world. What remains of the city's experience with outsiders can be found in Chinatown, a reconstructed Dejima, castella (pound cake), the longer noses Nagasaki residents have supposedly been saddled with thanks to their Dutch genes, and more.

  Dejima

  

  This former man-made island is now part of the mainland of the city thanks to landfill. Dejima was a Dutch trading post to which the "hairy barbarians" were confined - and ordinary Japanese, except for courtesans provided to the Dutch, Japanese guards and Tokugawa officials, prohibited from entering - during Japan's two hundred years of self-imposed isolation (sakoku) from 1641 to 1854.

  Dejima was the source of Rangaku, or Dutch learning, that became the basis of modern Japanese medicine and science. Much of Dejima is currently under construction now, but it is well worth seeing. Dejima is a short walk from Nagasaki's Chinatown.

  The Siebold Memorial Museum is well worth a visit if you are interested in the early history of foreigners in Japan. Philipp Franz von Siebold was a German doctor who came to Japan with the Dutch and was resident physician on Dejima from 1823 -1829.

  Siebold did much to introduce western medicine to Japan and introduce Japan to the west on his return to Europe. Take a #3 streetcar for Hotarujaya from Nagasaki Station and get off at Shinnakagawamachi and then a short walk.

  Chinatown

  

  This is a smaller version of the Chinatowns in Kobe and Yokohama complete with four ornate gates and packed with Chinese restaurants and shops.

  Try Nagasaki's most famous dish champon: noodles served with shellfish, vegetables, and meat in a thick soup. (Champon reputedly comes from the Chinese for "Have you eaten yet?").

  Chinese influence is not restricted to Chinatown alone. Sofukuji Temple dating from 1629 is an interesting place to visit for its imitations of Ming Dynasty architecture.

  Likewise Kofukuji Temple known as the "Chinese Temple" was established by the city's Chinese residents in the early seventeenth century. The Confucius Shrine was built in 1893 by Chinese residents to serve their religious needs and indeed the land still belongs to China and the title is administered by the Chinese embassy in Tokyo.

  Other temples in Nagasaki include Daikoji Temple (Tel: 095 822 2877), which dates from 1614. Hosshinji Temple contains Nagasaki's oldest bell, cast way back in 1438. Daionji Temple's cemetery has the grave of Matsudaira Zushonokami, the Tokugawa-appointed magistrate (bugyo) of Nagasaki, who in 1808 committed ritual suicide after the British frigate, HMS Phaeton, sailed into Nagasaki harbor. This intrusion led to the Tokugawa regime instructing its official interpreters to learn English and Russian, as well as Dutch, and in 1814, the first English-Japanese dictionary containing 6,000 words was compiled by the Dutch scholar Motoki Shozaemon. This incident is related in the novel The Thousand Autumns of Jacob de Zoet by David Mitchell.

  Kotaiji Temple (Tel: 095 823 7211) is another temple in Nagasaki's Teramachi area, an active Zen temple of the Soto sect, where foreigners are welcome to join meditation practice.

  

  Gunkanjima (Hashima Island), Nagasaki

  Since it opened to the public in April, 2009, the tiny uninhabited island of Hashima, located about 15km from Nagasaki, has quickly risen in popularity and is now one of the top tourist attractions of the city. More commonly known as Gunkanjima, Battleship Island in English, because seen from a distance the island resembles the shape of a battleship, Hashima is a ghost island with a post apocalyptic landscape of crumbling concrete and abandoned buildings that was once the most densely populated place on the planet.

  Meganebashi ("Spectacles Bridge") is the oldest foreign style bridge in Japan and lies south of the main station across the Nakajima River. The double arches of the stone bridge resemble spectacles when reflected in the water, hence the name.

  The Nagasaki Lantern Festival is a must-see festival if you are in the area in late January and early February as the city celebrates Chinese New Year.

  The Nagasaki Museum of History and Culture is not far from Suwa Shrine and is partly housed in a reconstruction of the Edo Period Nagasaki Magistrate's Office. The museum details Nagasaki's international exchange with China, Holland, Portugal, Spain and Korea and displays industrial arts and crafts produced in Nagasaki as a fruit of the city's international trade.

  The Kameyama Shachu Memorial Museum is a restoration of the building that housed a shipping company begun by Sakamoto Ryoma, a prominent activist in the struggles to overthrow the Tokugawa regime in the 1850's and 1860's. The museum is a 15-20 minute walk from the Kokaido-mae tram stop close to Kokufuji Temple.

  

  Confucius Shrine, Nagasaki

  Oura Catholic Church

  

  Oura Catholic Church is Japan's oldest Gothic church built for the foreign community in the nineteenth century under the supervision of a French missionary, Petit Jean. The church is on the way to Glover House and is closely tied to the history of Japan's Hidden Christians (kakure kirishitan) who were persecuted, often martyred and forced into hiding by a Tokugawa government ban on Christianity.

  In particular the church commemorates the martyrdom in 1597 of 26 Christians - 20 Japanese (including 3 young boys) and six foreigners (4 Spaniards, 1 Mexican and an Indian) - who were crucified and run through with spears in Nagasaki on the orders of Hideyoshi Toyotomi, Japan's military ruler at the time. The site of the actual incident is Nishizakamachi - a short walk from Nagasaki Station.

  The monument below and adjacent Twenty-Six Martyrs Museum were completed in 1962. The museum has an excellent collection of historical artifacts relating to the introduction of Christianity in Japan including original statues of the Virgin Mary, disguised as Kannon, the Japanese goddess of mercy, and fumi-e, metal images of Jesus or Mary, that Christians were forced to stamp on to renounce their faith. The highlight of the museum is an original letter written by Francis Xavier to King John III of Portugal. The museum also covers the Hidden Christians (kakure kirishitan) who continued their faith in secret throughout the Edo Period.

  

  26 Martyrs Monument on Nishizaka, Nagasaki

  Urakami Cathedral

  This fine brick building and reputedly the largest church in the East is a replica of 1925 original destroyed by the atom bomb in 1945. You can still see scorch marks on some of the restored statues near the front entrance and the first belfry which collapsed into the church grounds and is preserved as a memorial. Urakami Cathedral was originally built to serve the many kakure kirishitan (Hidden Christians), who had retained a version of their faith during the times of persecution under the Tokugawa regime in the Edo Period of Japanese history (1603-1867). The original Urakami Cathedral was completed in 1925 and the building we see today dates from 1959.

  

  Spectacles Bridge, Nagasaki

  ---

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  Statue of Puccini at Glover Garden Nagasaki

  Glover House

  The inspiration for Puccini's Madame Butterfly, this mansion was built in 1863 by Scottish merchant Thomas Glover. Glover came to Japan at age 21 and never left. He worked in shipbuilding, coal, arms dealing and brewing, ultimately being awarded the Second Class Order of the Rising Sun. The Glover house and grounds sit atop a hill that commands a view of the entire city - and speak of a bygone era of fabulous luxury.

  

  Glover's western style house at Glover Garden

  Peace Park

  A trip to Nagasaki must include a ride out to Peace Park and the nearby Nagasaki Atomic Bomb Museum dedicated to the events of August 9th, 1945. Connected to the Atomic Bomb Museum is the impressive and moving Nagasaki National Peace Memorial Hall for the Atomic Bomb Victims with a registry of all the victims of the bombing kept in a solemn and beautiful, subterranean Remembrance Hall. Next to the Atomic Bomb Museum is the Nagasaki Museum of History and Folklore containing the Noguchi Yataro Art Museum. Peace Park is a few minutes walk away, and was the epicenter of the atomic bombing in 1945. Go up the stairs to the beautifully laid out garden, with its Peace Fountain, the famous Peace Statue, and with memorials for peace donated by several different countries, many of them from the former Eastern Bloc.Urakami Cathedral is only a short walk away up hill along with the Nagai Takashi Memorial Museum.

  Tourist information

  Tourist information can be found at Nagasaki Prefectural Tourist Association: 095-826-9407 on the second floor of the Ken-ei bus station, and Nagasaki City Tourist Association: 095-823-3631. There is a tourist information office at Nagasaki Station 095 823 3631.

  

  Atomic Bomb Museum, Nagasaki

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  Stop Lion at Suwa Shrine, Nagasaki

  Nagasaki Festivals

  Nagasaki's main festivals include the Kunchi Matsuri in early October from 7-9th centered on Suwa Shrine and including Chinese dragon dances, fireworks (hanabi) and colorful costumes. The Nagasaki Lantern Festival in February celebrates Chinese New Year and the city's long history of foreign connections with China and Europe. The Shoro Nagashi Festival takes place on August 15 when hand-made floats are placed in the ocean at Nagasaki Harbor in a ceremony in honor of one's ancestors. From June to August the Nagasaki Dragon Boat Competition (Peiron Boat Races) features Chinese-style dragon boat races in the harbor and other venues in Nagasaki Prefecture. The main races take place on the last weekend of July in Nagasaki harbor in front of the Matsugae International Cruise Ship Terminal.

  Nagasaki Entertainment

  Nagasaki's main entertainment area is Shianbashi - the warren of narrow streets and arcades around Shianbashi tram stop: bars, restaurants, soaplands provide all night entertainment. The Nagasaki Dejima Wharf has a number of nice restaurants and cafes overlooking the harbour. The modern Nagasaki Prefectural Art Museum is a stand-out building in this area. The Hamano-machi area, with the Kanko-dori and the Hamano-machi arcades, is ideal for shopping with the Hamaya Department Store also here.

  

  Nagasaki Dejima Wharf, Nagasaki Harbor

  Places of Interest Near Nagasaki

  Nagasaki makes for an ideal base to visit the historic island of Hirado to the north, which has a fine castle and a number of spectacular Christian churches.

  Huis Ten Bosch theme park and the port city of Sasebo (famous for its giant-size Sasebo burgers) are on the way on the journey north to Hirado. Heading east are Unzen and Shimabara, from where visitors can take the car ferry to Kumamoto.

  The Nishisonogi Peninsula has a rugged coastline with a route on either coastline as you travel north.

  The Goto Islands (Five Islands) are in fact a chain of numerous islands, many of them uninhabited about 100km off the coast of Nagasaki. The islands are part of the Saikai National Park and are known for their remote white beaches and churches, as the area was a refuge for Christians fleeing persecution during Tokugawa times. The five main islands are Fukuejima, Hisakajima, Nakadorijima, Narushima and Wakamatsujima with Fukuejima the largest and most populated, having a port and airport. The red brick Dozaki Church on Fukuejima dates from 1908. Fukue is 1 hour, 25 minutes from Nagasaki by jetfoil (longer by car ferry) and there are also boats from Sasebo calling at Arikawa on Nakadorijima, Ojika Island and Ukujima. Flights from Fukuoka to Fukue Airport take 40 minutes.

  Nagasaki YouTube Guide

   

  Day Trips from Nagasaki

  Huis Ten Bosch

  

  When noted Japan scholar and author Alex Kerr - then resident in Kyoto - was asked to write an article for a Japanese magazine about a theme park in rural Nagasaki Prefecture that is a reconstruction of Holland, he expected the worst: another cheesy theme park full of group tours posing for pictures with a lame character.

  After visiting Huis Ten Bosch, though, Kerr didn't want to leave and return to modern Kyoto. In Kerr's eyes, Huis Ten Bosch was everything that modern Japan was not: orderly, beautiful, quaint - perfect to the last detail. The theme park is spacious and lovely, with exhibits, decent restaurants, performances, brick buildings, cobblestone squares, windmills, and thousands and thousands of tulips.

  Access - Getting to Nagasaki

  Air

  There are connections to Tokyo, Osaka, Kagoshima, Okinawa and other destinations from Nagasaki Airport. Nagasaki Airport is about 40km from the city center and buses take about an hour from outside Nagasaki Station.

  

  Nagasaki Station, Kyushu

  Rail

  From Nagasaki Station there are JR trains to Hakata Station in Fukuoka for Shinkansen connections to Yamaguchi, Hiroshima and Osaka, Kumamoto and trains to Oita. From Nagasaki to Kagoshima take a Kamome Limited Express bound for Fukuoka, and change at Shin-Tosu for the Kyushu Shinkansen. Journey time is about 3 hours. From Nagasaki to Hakata (Fukuoka) the Kamome Limited Express takes two hours. Nagasaki Station also serves local JR trains going to Isahaya, Omura, Huis Ten Bosch, Haiki and Sasebo as well as Kikitsu, Hizen-Yamaguchi, Saga, and Tosu.

  

  Tram and taxi, Nagasaki

  Bus

  There are buses to Fukuoka and night services to Osaka and Nagoya from the Ken-ei Bus Terminal opposite Nagasaki Station on the other side of the road. Buses from Nagasaki to Miyazaki take 5 hours, 30 minutes and there are also buses to Sasebo, Huis Ten Bosch, Kumamoto, Kagoshima, Kita-Kyushu, Nagasaki Airport, Beppu and Oita. There is another bus terminal near Dejima with buses to Nagasaki Airport.

  Local buses pull in just in front of Nagasaki Station and cost 150 yen within the city.

  

  Nagasaki is an easy city to get around thanks to its excellent system of streetcars. Cycling is also possible and bicycles can be hired from a number of places. However, heading inland becomes decidedly hilly.

  There are four lines, numbered 1-5 (#2 is missing) and each line is color-coded. To reach Glover House & Garden take the #5 (yellow) for Ishibashi (pictured right) and get off at the OuraTenshudoshita stop.

  To reach the A-Bomb Museum take streetcar #1 or #3 and get off at Matsuyamachi. The Nagasaki streetcars run from 6.30am to 11pm. Check the stops for last departure times. A single journey costs 120 yen or buy a day-pass for 500 yen from the Tourist Information Center in Nagasaki Station.

  Hotels in Nagasaki

  Nagasaki has a wide range of accommodation options to suit all budgets. There are a number of western-style hotels near Nagasaki Station including the Royal Hotel, the Hotel Cuore Nagasaki Ekimae and the APA Hotel Nagasaki Ekimae. Further south towards Glover Garden choose from the Crowne Plaza Ana Nagasaki Glover Hill, the 4-star Monterey Nagasaki and the Hotel New Tanda.

  Nagasaki Map

  
  View Nagasaki Map in a larger map

  
  
  Read more: http://www.japanvisitor.com/japan-city-guides/nagasaki-city-guide#ixzz36bHZWQUs

• kinwashi

  5 Jul 14, 21:32

  

  OtoNaru Yoko

  22-year history of Meiji. (B & B) feel the history building with taste, also in the hallway and pillars to black luster. It is a place with history of sometimes oil painter Aoki Shigeru, who was called a genius in Kurume, Fukuoka Prefecture native also was staying. Trade Aoki has also been held in April 1910.

  Mongamae also heavy "Akebono Ryokan"

  In a room of the inn there such a taste, I asked him the story of "over dressed" to the landlady, OtoNaru Yoko. 
  Invites you "all year round, but, somehow, I feel kana cuisine of winter from autumn body of the fish also tightens. Seems sometimes referred to Kazui over" the (dialogue). "To put it simply, It is vinegar miso of vegetables and seafood. I would call it a "toss over" and from making by multiplying those of the sea to that of the mountain ".

  I ease the vegetables, and mix put seafood

  Seafood used had you made ​​this time to "toss over" The mackerel and squid, radish, carrot, cucumber vegetables. 
  "Mackerel in the mackerel, squid is cut it after boiled once. It varies depending on the season. Sometimes you use the horse mackerel seafood. Where close to the Ariake Sea, seems to be or use a fish different. And vegetables Leave it as moist sprinkled salt ".

  And toss with vinegared miso material you have prepared. 
  The "vinegared miso, miso, sugar, mirin, sake, mustard, you made ​​it with vinegar. That you put what you smoked sesame, use sesame vinegared miso are also many, but a long time ago. Not put sesame seeds back home those mashed Aomame also seems to have been servants put. without shall be placed to make in advance, and a small dish of vinegared miso just before you put out the vegetables and seafood. If not it, the water out of the vegetables would, I become watery. "

  And toss the whole to put the vinegared miso

  The finished "tossed over" and is served in a beautiful bowl. 
  It is the Old Imari much 100 years ago. To have to bowl large as director, "This vessel have you been especially your. The" tossed over ", I made ​​a lot when a person festivals and gather, and eat together It to is was. There is also a memory that had come out well when simmered mackerel, tighten boiled countryside, alongside such as red rice, people gather. everyone in the region, I had or made ​​from duty in order. "

  Crunchy texture while not moist and vegetables. Flavor of mustard, which exits the nose. It is a taste that fresh, also feel nostalgia. 
  It is "vinegared, and is not it good vegetables you're entering a lot. It goes well with the lock of shochu. Thing for you to use, such as your entertainment also are many, but Have you started to eat only things upscale, subjected" It is very happy such as "salad, issuing a dish like tighten boiled Contact such as potato Noni~tsukorogashi. I do not may be happy with or is hot, feel the nostalgia. to avoid lost because it is home cooking that was from a young age It is hoped that it is not. it and we must tell. However, I do not beat home cooking also prominent itavastatin's. in home cooking, seasoning of love because enters (laughs). "tossed over" is the toss at the end is easy, vinegared miso is what the formulation of taste is difficult. Will it not a thing that can be tongue because remember the taste that follows the home. "

  I also enjoy the beauty of the vessel

  After finishing the interview, I had a word of thanks to Mr. OtoNaru. 
  The "tossed over" ', I thought as it is anywhere, but it it was a dish of Saga. It is the presence of hidden daily basis, and I am relying on light, "boiled over" as well and are willing I think (laughs). "

  As has been so long in close contact with the living, for the local people, local cuisine I have used everyday not special.

  

  

  

  Seafood this squid's boiled and mackerel, but it varies depending on the season, there is also when you use the horse mackerel. Vegetables radish, carrot, cucumber

  

  

  Miso, sugar, mirin, sake, and mustard, to make with vinegar. Features of vinegared miso here and that it does not put the sesame, mustard flavor is's outstanding

  

  

  Without put make, I toss in a vinegared miso just before that provides vegetables and seafood.This is because the water coming from vegetables, whole is prevented from becoming watery

  

  Taste of Saga to have you in the caliber of the beautiful Saga

  six months before the oil painter, Shigeru Aoki about his death that had been sojourn, long-established inn, founded in 1889. In the quaint space, it is possible day and night to enjoy the style of cuisine course, meal served in a bowl that local ceramic artists have made. Landlady, OtoNaru Yoko says, "that I have you eat in the caliber of the local ingredients Saga is unique, we thought it best hospitality with respect to food" he said. It is served in a beautiful bowl is a home-cooked meal also "tossed over".

  "Tossed over". Because it is a dish that is served as a dish of course cuisine, required contact details.

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  Map data © 2014 Google, ZENRIN

  Terms of Use

  

  

  

  

  

  Map

  Akebono Ryokan

  Address	Saga Nakanokoji 3-10
  Phone	0952-24-8181
  Business	11:30 to 14:30 / 18:00 to 22:00
  Vacation	None
  Seat	150 seats
  Card	Yes
  Parking	Yes

  

• kinwashi

  5 Jul 14, 21:35

  

  Nakamura's Tsu Oigo

  In the corner of the field Ogi countryside and spread "Tsubu-ka" is manufactured and shipped around the workpiece with rice and rolled sushi. Besides that, as a member of the "bonds building project conference" Food and Agriculture "Saga", shopkeeper Nakamura Tsu Oigo's, are also carried out activities "bonds making of food and agriculture" and "tradition School of food." 
  "It is the purpose of going to tell the young people a lot lore. Food and is going to tell what you eat by ask to make the mother, what I learned from my mother."

  It's a one of the dishes Nakamura wants to convey to the next generation also "tossed over".

  And skinned by down into three pieces, sardines occupy in vinegar with salt thin

  I had you tell me how to make. First, flay in down to three sardines. 
  Fish to use "is often sardine, but can be put mackerel, whales, and squid by location also Once peeled. It there, and rice with salt to occupy herself and take the smell of fish, give the vinegar Place ".

  It should be rested and sprinkled salt in the strip-cut carrots and radish. 
  In more of the "country, (laughs) let you be familiar with the salt thin. That you are cut roughly without turning off small and there are quite a lot. Should I spend a lot of time in the lightly salt the festival. Sounds good to tender When you make a large amount, such as when, and I was not charged from the day before. there is also something slicer, but it is the hand cut after all. (laughs). hand cut that was said well "slicer is no good," and to the elderly more of it is because it is delicious. color also auto carrots, carrot and radish You have aged in a separate bowl. It will be a dish of raw fish and vegetables seasoned in vinegar if Aere Put the sugar and vinegar. "

  The pickpocket sesame seeds, put the miso, to put the sugar

  It's the completion of the "salad over" if Aere in "vinegared" fish and vegetables that you prepared, but it is not a just vinegared miso. 
  The smooth I is mortar sesame first ". And I mix Put the vinegar and sugar and miso (laughs) to. There one person to hold a large mortar when you make a lot, and I will suck in the pestle one person thick . the vinegared miso normal, sesame seeds because I do not enter. better with plenty of sesame is delicious "tossed over. '"

  Vinegared miso is completed and mix well by adding vinegar

  Radish with diagonally Sogigiri sardines which made, squeezed the moisture, and toss with the carrots. 
  It is not delicious in color of the surface on until about change, if you do not not over tighten. You tossed by hand you put the ingredients of all. It is better to mix by hand, so do not mix well when do with chopsticks is "fish is good. It is the completion if the Chirase Koguchikiri of green onion to attach color. There is also a place that crowded mix cucumber ".

  I mix squeeze moisture radish, carrot

  Taste of sardines spread in a crunchy which was crunchy radish and carrot.Fragrant with sweet-sour, vinegared miso sesame seeds are also at stake in the entire well. 
  (Laughs). What I'm making is not it home cooking never Nantes, to very quick "also'm a taste of the mother. It is not learned, but I'm remember the taste that I had made ​​to my mother . as event diet Saga, simmered yellowtail, grilled sardines, a dish of raw fish and vegetables seasoned in vinegar, tossed over it is a classic staple in. With such as festivals and New Year, I was eating while I do not know. was in the buckwheat from birth I Cooking ".

  Put the bowl in the vinegared radish and carrot is on, it put a sardine

  Therefore it is home cooking, he likely does not mean there is a fixed form of one "tossed over". 
  Is in the mountains and near the "sea, material how to make or you or different. I was eating well, but because I lived in Yamate Taku childhood, at the time, and using the whale almost I was. was a feast. Just make to fit over those of the field to that of the sea, where is also the same way. This might mean that is called "tossed over" and from making by multiplying. Simple but It is a cuisine is profound. "

  And toss to mix quickly by hand

  As an activity of "tradition School Food", Nakamura teaches how to make home cooking a variety of children. How to make the "over dressed" of course. 
  Because there is that you have to eat people there that I ate, the "toss over" but that do not even know But. Might actually many young people "Saga is peace all right. The" tossed over "(laughs) . It is hoped that it will to come out Wherever you go in the festival. want to convey much ".

  

  

  

  The fir salt those down to three sardines, to keep tighten the vinegar. It should be rested for a while and sprinkled salt in the strip-cut carrots and radish

  

  

  First, I want to smooth mortar What is sesame. And mix to put the vinegar and sugar and miso there. More plentiful sesame seems delicious

  

  

  Diagonally Sogigiri sardines which made. And toss with vinegared miso it together radish which squeezed the moisture, and carrot. Things and hang it's quick toss by hand

  

  Steamed rice and sushi that uses a homemade rice

  In the center (rice cake, rice cake memorial service for other, stepping) sushi class using the sticky rice and homemade rice, red rice (for celebrations), wild vegetables with red beans, rice cake, and manufacturing and fried eggs and pickles. I have shipped direct sale place nearby."Grain of rice, wheat grains, and pea," grain "farmer is the relocation of the capital one 'basic, cherished." So Tsubu-ka "trade name is," said shopkeeper Nakamura Oigo Tsu's story. 
  ※ It is not performed the manufacturing and shipping of "over dressed" normally.

  "Tossed over" I had made 
  ​​※ In "Tsubu-ka", it is not usually carried out sales of "over dressed"

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  Map Data

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  Tsubu-ka

  Address	Ogi crescent-cho 378-1 Higuchi
  Phone	0952-72-3685

  

• kinwashi

  5 Jul 14, 21:39

  

  Nakao Ryoko

  And preventing lifestyle-related diseases and to improve the diet, the main purpose of "improving eating habits Promotion Council" is, I like making a dietary education of parents and children, such as through regional cuisine. I visited Nakao Ryoko of "Saga diet improvement Promotion Council" Chairman.

  Cut by hand to sharpen pencils radish and carrot

  "A gluttonous from a young age, it was a love to cooking. Whether it be Takaji, I have become chairman's (laughs)."

  Nakao's friendly smile, told me that he or even to go to how to make Local cuisine in children. I had taught carefully how to make the "over dressed". 
  It is the season of "tossed over". Fish, often use mackerel and sardines. When turning on the down sardines., Leave tighten the vinegar today. Radish and carrot, winter "radish delicious thin Sogigiri with a kitchen knife You. I was so sharpens a pencil with a knife. only when you cut the vegetables of "over dressed" is like think you should cut so as sharpens ".

  The carrot and radish which I cut, to keep the ball lay separate by the salt. 
  "It does not do with the carrot. When together, carrots I seem to destroy the nutrients of radish radish".

  Mix the sugar and miso, and stir in the juice of sardines which made

  How to make the vinegared followed. The pickpocket sesame seeds, and mix with sugar and miso together. Then, I put the vinegar. 
  "Put the vinegar you use them to account for sardines. Taste of sardines, too Because I melted."

  When you are ready for miso, and toss in the vinegared miso ingredients. 
  Turn down the moisture and carrot "radish, but the salt if it has too much to ask in taste, and squeeze it after wash. Both hands I squeeze (laughs). However, in the squid is too take the moisture and squeezing dishcloth better put squeeze firmly radish seems good when you make. and mix by hand at a stretch afterward. "

  I squeeze in moderate moisture vegetables

  Basic version's ready, but it will added dish, two dishes further, resulting in a unique taste. 
  People to put "cucumber, green onion as well and there are quite a lot. Later, the accent, I is delicious even if I put citrus peel ginger, citron, lemon, other, and pepper do you say and spice. And ginger today, We put green onion, citron peel, pepper. Just put a little, taste and spinal worth it will change. " 
  Variation of "over dressed" is a likely plenty.

  Even tasting After mixing

  When I have a mouthful of citron scent is refreshing, spicy chili also Piriri in the flavor of miso. Taste and texture of each ingredients to suit your shochu. 
  Because it taste good to a dish of "liquor, more men might eat well. My father could not drink liquor, but (laughs), my husband made ​​a" toss over "in earnest I also thing a tippler . drinkers began I have often said, "fish tossed over does boring when N from a wide and sardines after all" he said. crunchy feeling of the bone of sardines I might be good. "

  The "toss over" yellow skin of yuzu also good accent you have finished

  In the course of the study also nutritional and Mr. Nakao, seems he is often or surprising about the regional cuisine. 
  If you examine,'m good balance of nutrition so.'s Of cuisine, which has been transmitted from people of "old, I wonder to wonder was making in those impromptu. Drunk people of old Yari do not know But suddenly, I have done that you are well done, and a reasonable fine. I want to convey to young people the wonderful local cuisine. I was also now suffer from severe illness in 2010 , or thanks to it was concerned about the diet for a long time, heal'm was earlier. effect of the diet does not appear immediately, but after 10 years, leading always to 20 years. "

  

  

  

  When turning on the down, tighten sardines in vinegar. Carrot and radish, the secret of the taste be Sogigiri thin as a knife sharpens a pencil

  

  

  The pickpocket sesame seeds, and mix with sugar and miso together.Then, mix and put the vinegar you use them to account for sardine, taste of the fish began to melt

  

  

  I squeeze in a moderate moisture of carrot and radish, and toss with vinegared miso put sardines. Also be added peel ginger, citron, lemon, and pepper

• kinwashi

  5 Jul 14, 21:56

  Mutton over in Japan.

  Local Specialties of Hokkaido

  Genghis Khan is a food you shouldn’t forget in Hokkaido. You broil lamb or mutton with vegetables. There are roughly two ways to have Genghis Khan; either you broil the marinated meat or dip the broiled meat in sauce. The difference between mutton and lamb is in stages of growth. The sheep for mutton is two or more years after its birth, and that for lamb is less than 12 months after its birth. Mutton has a stronger smell, and connoisseurs usually love mutton better.

  People in areas other than Hokkaido did not eat Genghis Khan up until now. However, it has become well-known as it’s not fatty and is now very popular among people in Tokyo. People in Hokkaido love Genghis Khan, and they eat it with their companion and their family. Another reason for its popularity is that Genghis Khan goes well with beer. Let’s eat Genghis Khan in Hokkaido!

  
  

• kinwashi

  5 Jul 14, 22:00

  So,

  i,  just let them had Mutton soup over in Singapore.

  which they cannot find there.

  They told me the soup

  ok for them.

  i, order them the six dollars a bowl the mixture and a small rice bowl for forty cent.

  The mutton is good.

   

   

   

  Haha are you hungry.

  what next for my Japanese guests.

  Heading to Bukit Merah View Food Center the nex day.

  Lunch at local food centre again.

  source.

  Cai Chuan Tou Mutton Soup @ #01-51 Bukit Merah View Hawker Centre
  
  
  Rich herbal soup, comes w tender n tasty mutton and parts,and a tangy chilli which goes perfectly w the mutton chunks ..simply power..
  
  
  
  
  
  
  
  
  
  
  
  
  Read more: http://ieatishootipost.proboards.com/thread/2320#ixzz36aj3iTR0

• kinwashi

  6 Jul 14, 20:30

  Japanese grapes fetch record $5,400 at auction

  BUSINESS - JULY 6, 2014 4:04AM

  High-end fruit and vegetable auctions in Japan have seen items like a pair of cantaloupes sell for 1.6 million yen ($15,730).

  FOLLOW STORYLINE

  SHARE
  
  
  

  

  SOURCE: WWW.IS.ZENNOH.OR.JP

  1

  

  Kanazawa, Ishikawa Prefecture, Japan

  JULY 5, 2014

  A wedding hall operator bought a bunch of Ruby Roman grapes at auction for 550,000 yen ($5,400) on the first day of the buying season in the region. The bunch of about 30 grapes weighed about 28 ounces, local media said, with some grapes measuring 1.2 inches in diameter.

  2

  SOURCE: WWW.IS.ZENNOH.OR.JP

  Some 30 bunches were sold July 5 at auction, and about 16,000 bunches are expected to be sold in total during the 2014 season. Ishikawa prefecture began producing the grape in 2008 when the first Ruby Romans fetched 100,000 yen ($980).

  3

  

  Sapporo, Hokkaido Prefecture, Japan

  MAY 24, 2013

  A high-end fruit and vegetable auction in the northern city of Sapporo saw a pair of cantaloupes sell for $15,730--the 3rd highest price ever paid for the luxury Yubari melons. The sale coincided with the first day of the season for the melons.

  4

  SOURCE: COMMONS.WIKIMEDIA.ORG

  The Yubari cantaloupes, weighing roughly 8.1 pounds, are seen as a status symbol in Japan and typically given as an expensive gift. The highest quality melons have an even patterned rind, a T-shaped stalk and are nearly perfect spheres.

  5

  SOURCE: COMMONS.WIKIMEDIA.ORG

  A pair of Yubari cantaloupes sold at auction in 2008 for a record 2.5 million yen ($24,750) in a sympathetic bid after a financial crisis in the town of Yubari in 2007.

• kinwashi

  6 Jul 14, 20:33

  Bridal couples at a Japanese wedding hall will have a special treat at their banquet: a bunch of fresh, juicy grapes that cost a record US$5,400.

  • PHOTOS

  File photo: A bunch of red grapes on display. (AFP/Hazem Bader)

  • ENLARGE
  • CAPTION 

  TOKYO: Bridal couples at a Japanese wedding hall will have a special treat at their banquet: a bunch of fresh, juicy grapes that cost a record US$5,400.

  A wedding hall operator bought the Ruby Roman grapes at auction for 550,000 yen (US$5,400) on Saturday, the first day of the buying season in Ishikawa prefecture, central Japan, local media reported.

  The bunch of around 30 grapes weighed some 800 grammes (28 ounces), Japan's public broadcaster NHK said, adding that the red-skin grape can be as big as three centimetres (1.2 inches) in diameter.

  The top notch grapes - costing around US$180 a pop - will be served at the wedding hall in Kanazawa, central Ishikawa.

  "I was surprised to see a higher price than I had originally imagined, but I would like bridal couples to savour them and have a great memory," the hall owner was quoted by NHK as saying.

  Around 30 bunches of the Ruby Romans were auctioned Saturday. Some 16,000 bunches are set to be sold this season only in Ishikawa which put the grape on the market in 2008.

  Then, the first bunch of Ruby Roman grapes fetched 100,000 yen.

  Japanese often present top-quality fruits such as melons as gifts. The first batches of carefully grown fruit often fetch extraordinary prices, making headlines in newspapers.

  - AFP/fl

• kinwashi

  6 Jul 14, 20:38

  Sunday, July 6, 2014

  Activities at a Preschool Happyokai (発表会) in Ginoza Okinawa

  Watch the Action from Your Air-conditioned Room

   

   

  Thinking it would be a Tanabata Festival sort of event, held indoors, I carried a flash.

  
  

  In a school auditorium, packed with kids and parents, I'd have to shoot fast.

  
  

  The first surprise was, we would be outdoors on a hot and steamy summer night.

  
  

  

  
  

  
  

  It was shortly before 7PM when I took this photo.

  
  

  Happy to be outside, I left the external flash and spare batteries in my pocket.

  
  

  Natural lighting, suits me best and, being in the open, I could move around a lot easier.

  
  

  
  

  

  
  

  
  

  Parents, who know me, were asking me to take plenty of photos.

  
  

  Normally, I would do that, anyway. I try to get pictures of everybody's kids.

  
  

  It's hard enough for me to identify my own family members at events like this.

  
  

  The kids , were Eisa dancing with frogs on their heads.

  
  

  And, it looks like they are beating laundry detergent bottles.

  
  

  
  

  

  
  

   The only way, to make sure, you get a photo of your friend's kid, is shoot everybody.

  
  

  Then, load a bunch of photos up and let Auto Awesome, put them together.

  
  

  That way, parents can look at the motion GIFs and try to find their kids.

  
  

  These children, must be older. They have real drums.

  
  

  
  

  

  
  

  It's important, to make sure, all the boys and girls get their picture taken.

  
  

  So, I try and make sure, no one is left out.

  
  

  

  
  

  
  

  
  

  
  

  That teacher, in the red kimono, really knew how to get those children dancing.

  
  

  There's a model release, in my camera bag, she could sign.

  
  

  It's too bad, Mrs. RyukyuMike and I, didn't stay longer.

  
  

  

  
  

  We left the Village of Ginoza and headed back to Kin Town.

  
  

  A daughter, called, while we were soaking up the air-conditioning and some suds in a bar.

  
  

  And, she said, after all the children went home, the parents and teachers continued.

  
  

  They continued the celebrating Tanabata, while the children were sleeping.

  
  

  Groan

  
  

  If we had stayed, I might have had a few beers with them.

  
  

  And, if I got the courage, I'd have asked that gal to teach me how to do that dance !

  
  

  
  

  
  

  
  

  
  

  
  

  Visit my website for today's Feature Photo

  
  

  
  

  
  

  Posted by Michael Lynch at 2:45 AM 
• Hinalee373

  7 Jul 14, 14:45

  You will need heard you have everything you need to know about exercise in that talk likewise with regard to diet there is nothing that I could tell you today that you're going to remember that was in beautifully covered by Jolie or Davis Brand their talks today so I would reference those for you so instead I have like in  me telling you how the Pale dieted Detox & Cleanse Complete how exercise I won't tell you why’d I want to do that from very unique perspective that perspective is  years practicing in the epicenter of the implosion of themericanmerican health care system back if you care about your libertine preserving it you need to careboutyour health thank now everyone that's sitting on isle seat on this side of the room please raise your hand crack everyone look round for those purview their younger than  years old in this room statistically speaking this is the number review.

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• kinwashi

  7 Jul 14, 16:40

  Nothing special the above.

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• kinwashi

  7 Jul 14, 16:44

  NOURISHING THE NATION

  • Monday, 25 November 2013 
  • Written by  Ryan Khang 
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  Standing against the vast greenness of the glowing rice fields knowing that in a couple of months they will magically turn into sun-kissed fields of gold, one cannot help but to marvel at the magnitude of the beauty. Marvel turns into appreciation when one realizes that on these immense fields lay the starting point for the grains that may eventually land on our plates.

   

  Oryza sativa, better known as rice to most of us, sustains two-thirds of the world’s population. It is the staple food for this country. Four out of five Malaysians are self-proclaimed ‘rice barrel’, claiming that there is no way their day will end if there is no meal of rice. Like in other Asian countries, rice is a way of life and much of our culture revolves around it. The Chinese and Malays, for example, believe that the rice container at home should not be empty as rice symbolizes wealth and prosperity.

   

  The plate of rice on our table has become so habitual that this unpretentious grain has been taken for granted. It’s time we ask ourselves, who will see to it that our country has a steady and dependable supply of rice; who makes sure that the price of rice is fair, that all of us, from all walks of life, will be able to afford good quality rice?

   

  In Malaysia, Padiberas Nasional Berhad (BERNAS) is synonymous with the rice industry. Like most Asian countries, the rice sector in Malaysia is relatively protected in view of ensuring food security and protection of rural livelihoods. Rice cultivation in Malaysia covers an area of around 600,000 hectares. Most of it is grown in the gazetted granary areas located in Peninsular Malaysia. These granaries contribute towards an average of 65 percent of the total national requirements.

   

  To fully meet the rice requirement of the country, BERNAS imports the remaining 30 to 35 percent annually. To protect the local rice farmers, BERNAS’ import volume merely covers the shortfalls of demand after ensuring the local rice production finds its way to the market. BERNAS also imports special rice varieties that cannot be produced locally like basmati and fragrant rice to cater to the various types of culinary tastes of our multi-racial society.

   

  The strong demand has pushed up world rice prices, causing concern to the Government. In Malaysia, it is estimated that 2.2 million tonnes of rice will be consumed this year. To intensify local rice production, a self-sufficiency target of 90 percent under the Ninth Malaysia Plan (9MP) has been set, to be achieved by 2010. As the gatekeeper of the rice industry, BERNAS plays a pivotal role in supporting and ensuring the attainment of this goal. Besides performing its non-commercial activities on behalf of the Government, namely management of national rice stockpile, the disbursement of paddy subsidy payments and procurement of paddy from rice farmers, BERNAS has been assigned the task of disbursing the additional incentives of the 9MP to the farmers.

   

  

  FROM PADDY TO PLATE

  Growing up, I’m sure you remember being admonished to polish off every grain of rice on your plate so as not to make waste the journey the rice has made from paddy to plate. Our parents weren’t kidding around about this arduous journey and as we appreciate our steaming plate of rice that fills our tummies and gives us strength, we should also take the time to appreciate the journey of our national staple.

   

  This rice voyage typically begins with the sowing of paddy seeds in the fields where the length of time rice take to grow from seedling to a tall mature plant is about 120 days. By this time, the paddy plants take on a change of colour from green to a deep golden yellow, hanging heavily from the tips of the stalks, signifying that the crop is now ready for harvest.

   

  Following harvest, the paddy goes through a battery of processing stages, depending on the various types of grains, before arriving at your nearest commercial establishment ready to be purchased and cooked into the soft fluffy stuff that we eat every day. Having said that, let’s back-track this story a little, to when before rice comes into its translucent, edible form.

• kinwashi

  7 Jul 14, 21:39

  Kagoshima Prefecture

  1  Yakushima Subtropical island with ancient cedar forest. User rating: 96/100 (85 votes) Visited by: 173 users  2  Kirishima National Park with volcanic mountain range. User rating: 83/100 (75 votes) Visited by: 177 users  3  Kagoshima Southernmost of Kyushu's major cities. User rating: 82/100 (359 votes) Visited by: 820 users  4  Satsuma Peninsula Rural peninsula with hot springs in southern Kyushu. User rating: 80/100 (27 votes) Visited by: 79 users

• kinwashi

  7 Jul 14, 21:41

  Home - Travel - Sightseeing Guide - Kyushu
  Yakushima	# 101   of 175 destinations in our travel guide

   

  jump to:   access  -  hotels  -  ratings  -  links

   

  Yakushima (屋久島) is a subtropical island off the southern coast of Kyushu and part of Kagoshima Prefecture. It is covered by an extensive cedar forest that contains some of Japan's oldest living trees. Trees more than 1000 years old are affectionately called yakusugi (a combination of Yakushima and sugi, the Japanese word for cedar), the most ancient of which may be over 7000 years old. The island's cedar forests were logged extensively in the past, particularly during the Edo Period for the production of cedar shingles. Today the forests have well recovered from past logging and are a national park, while some areas were declared a Natural World Heritage Site in 1993. Most tourists come to the island to hike through the forests and see the ancient cedar trees. As a subtropical island with nearly 2000 meter high mountains, Yakushima attracts a lot of rainfall around the year, with a local saying claiming that it rains "35 days a month". While that may be an exaggeration, there is some rain almost on a daily basis, especially in the mountainous interior, although the rain can also be light and limited to short periods of time. In higher elevations the precipitation falls as snow during the winter months. Any Questions? Ask them in our question forum.