Kinwashi Tour Japan Thread

• kinwashi

  25 May 14, 22:00

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

     

    

  • 21 Jan `13, 10:13PM

    

  • 21 Jan `13, 10:16PM

     Penang Durians

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    On this page, we learn to identify good Penang durians. All the best durians of Penang are known by where they come from. Most of these were planted by serious durian enthusiasts a few decades ago, and now their children are harvesting the fruit of their labour, literally so to speak.
    
    Durian planters name their trees, caring for them like family heirloom. They can tell you exactly how the durian is going to taste like, and how it will appear. Appearance-wise, many people like durians with dark yellow to golden-colored flesh, although the taste is often unrelated to the appearance.
    
    
    
    Durians in the tree (30 May 2009)
    © Timothy Tye using this photo
    
    
    The best durian trees were planted about thirty to thirty five years ago. Although younger trees may bear the same name as their parents, they cannot match the older trees in terms of quality. When visiting durian farms, it is therefore necessary to go to farms with plenty of well-maintained older trees. 
    
    Durian trees require a lot of care to produce good durians. Rot and termite-attack can affect the health of durian trees and affect both the quantity produced as well as quality. Most durian plantations set up netting to prevent the durians from hitting the ground, as the impact will damage the flesh within.
    
    Penang people appreciate durians that are soft and flavorful. The flesh has to be uniformly soft - if any part of the flesh is harder than the rest, the durian is considered poor quality.
    
    Generally, thick-flesh durians with a small seed are preferred over thin-flesh durians. A thin membrane encases the fresh. The flesh should separate from the seed without sticking to it. The taste should range from sweet to bittersweet. 
    
    Durian connoisseur can identify the name of the durian by taste. The "aroma" of fresh durians - which many foreigner visitors might find to be obnoxiously unpleasant - is what the locals crave for. The aroma of the durian is strongest around the stem part of the fruit, and weakest at the tail end.
    
    
     
    The flesh at the top part of the durian is the finest quality
    
    
    The full-body aroma can only be appreciated at the durian farms themselves, by consuming durians that have freshly dropped from the tree the night before. The longer it is kept, the less fresh it gets. For that reason, supermarket durians and plastic-wrapped, refrigerated durians cannot measure up. 
    
    Where durians are concerned, size doesn't matter. The best tasting durians can come from the smallest to the biggest of fruits. Having said that, however, through my personal experience, the better durians range from the small to the medium sized. 
    
    Durians are never plucked. They must drop from the tree naturally. Climatic factors affect the quality of durians, even from the best trees. The most flavorful durians are those that drop from the tree during a dry spell - the aroma and taste will be strongest. Too much rain during the budding and ripening seasons will have an adverse effect, the former causing blossoms to drop while the latter diluting the taste. Continuous rainy days over a period would adversely affect the quality of the durian. Durians that fall during a thunderstorm or heavy downpour are not of the best quality. 
    
    It is not sufficient simply to consume the durians, it is also required that we know what durian we are consuming. People who know their durian will be able to name them (my own favorites include the Xiao Hong and the Yah Kang). To stuff yourself with durians without knowing what you are eating is like gobbling chocolate with your eyes shut. That, to me, is a waste of good durians.
    
    

    Kim Hoo

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

    
    

    D11

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

    D604

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

     

    D600

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

    D700

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

     

    Ang Sim (Red Heart)

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

    Khun Poh

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

     

    Hor Loh (Water Gourd Durian)

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

    Ang Heh (Red Prawn Durian)

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

     

    Xiao Hung (Little Red Durian)

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

    Yah Kang (Centipede Durian)

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

     

    Bak Eu (Pork Fat Durian)

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

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

    D17

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

     

    Coupling

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

    Ooi Kyau (Tumeric Durian)

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

     

    Chaer Phoy (Green Skin Durian)

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

    Ang Jin (Red Yoke Durian)

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

     

    Lin Fong Jiau

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

    
    

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

    D15

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

    

    Durian-related Links in Penang Travel Tips

    1. Durian Farms
    2. Bao Sheng Durian Farm
    3. 2009 AsiaExplorers Durian Feast
    4. Durian, in The Flowering Garden
• kinwashi

  25 May 14, 22:07

  source.

  Peranakan and Baba Nyonya in Penang

  
  

  Peranakan, or commonly known as Baba-Nyonya are descendants of the 16th century Chinese immigrants who migrated over to Malaya. It applies especially to the ethnic Chinese populations of the British Straits Settlements of Malaya, namely Penang, Singapore and Melaka!

  
  

  Penang’s Baba and Nyonya were colorful and refined, especially their older generations. Their rich yet unique cultural identity was indeed their very own. Drawing from the cultures of Chinese and Malay combined, this culture unfortunately has been dying away over the turn of the last century.

  
  
  

  Photo Courtesy of Pinang Peranakan Mansion, Penang
  
  
   

  
  In Penang the Peranakan heritage and culture is well preserved. A lot of their artifacts are displayed inPinang Peranakan Mansion such as household items, crockery and personal items.
  
• kinwashi

  25 May 14, 22:11

  Home About Us Photos Visitor Hours Admission Security Videography & Photograpy Venue Hire Asia Explorers	Photos MAIN STAIRCASE The main staircase incorporates the use of both local and imported materials in its construction, handrail with balusters of cast iron, from Glasgow, Scotland. A distinct feature of European influence includes the hollowed out design of fleur-de-lis on the decorative ironwork.     DINING HALL Richly decorated with European-styled teak furniture, Victorian ceramic figures and glass epergnes, affluent Baba households even have a separate western-styled dining room meant for entertaining peers and European guests. The dinner service includes porcelain, glass and silverware, all imported from Europe.     FRONT HALL In Straits Eclectic and Chinese homes, the front hall or parlor is typically separated from the rest of the house by an ornately carved wooden screen. Directly facing the main door, this timber divider acts as a ‘ spirit wall’ to prevent evil spirits from entering by obstructing their straight paths. The filigree panels also allow the womenfolk to take a peek at visitors where in more traditional households male guests rarely venture beyond this room.   We welcome back artifacts from Kapitan Chung Keng Kwee Mansion. i.e.: Blackwood mother-of -pearl furniture; peranakan jewelries (silver & gold); porcelains at a good remuneration.  Please email us at:[email protected].

  Copyright © 2004 Pinang Peranakan Mansion. Managed by Penang Antique House.
  Company No. AS0063277-A

• Ryansara66

  27 May 14, 15:39

  This the just restricting the intake of calories broad probably the biggest development in weight loss surgery is our understanding uh the chemical the hormonal aspects these operations as opposed to just purely restrictive affect soccer we know that after a person has aweigh-loss Garcinia Cambogia Plus operation not gonna be able to use much occur and certainly that's important but what really is exciting these days is to find out uh about the effect on diabetes effect on blood pressure effect on lipids heart disease all those other things out..

  http://garciniacambogiaplusadvice.com/

• kinwashi

  27 May 14, 23:23

  What are you talking about ???

  Let me show  you the secret of Okinawan.

  The Japanese know-how.

  see no popping of pill require, just this vegetable is good enough.

  source.

  Okinawa goya touted as aid against diseases

   

  Goya is Okinawa’s very popular, but very bitter vegetable.
  
  Goya has always traveled with claims of ‘healthy’ and ‘promotes longevity’, but now its advocates are saying the cucumber-like melon is good for nearly whatever ails you. It is being used in processed foods, mixed in salads and champura dishes, and now is finding a niche in new food products.
  
  The humble goya is billed as having three times more vitamin C than lemon fruits, and five times as much as the tomato, and it protects against heat. Some advocates claim it even battles fat, providing nutrition while keeping fat from forming. Medical researchers are discovering the goya reduces blood sugar levels, a boon to diabetics, and works to lower high blood pressure.
  
  Businesses are targeting retired mainland Japanese for the goya, describing the bitter vegetable’s medicinal values, which they say extends to protecting against internal organ problems. Businesses say older men have time and money, and are wanting to make their bodies more healthy.
  
  Goya’s promotion is expanding to new products such as goya chips, which are said to be not quite so bitter and have a good taste. And the latest? Goya chocolate. Promoters say the goya sweets are available now at supermarkets everywhere.

• kinwashi

  27 May 14, 23:28

  Bitter gourd (melon) nutrition facts

  Perhaps bitter gourd (melon) is the secret of the Okinawa Islander longevity! Although, the bitterness of this gourd might turn some people away from it, in-fact, it can really sweeten your health because of its disease preventing and health promoting phyto chemical compounds.

  Botanically it belongs to the family of Cucurbitaceae, of the genus: Momordica and is a member of the same family of squash, watermelon, cantaloupes, cucumber, etc. Scientific name: Momordica charantia. Some of the related varieties are balsam pear, cundeamor, la-kwa, etc.

  
  
  

  Bitter melons (Momordica charantia). Oriental variety. Note for the uneven pebble like longitudinally arranged ridges. The ends are round and blunt.	Bitter melons hanging down in a vine. a variety commonly found in Indian subcontinent. Note for pointed ends.

  
  
  

  Bitter melon is the immature pod vegetable, popular in many Asian countries. This widely grown as edible pod is, in fact, among the most bitter of all culinary vegetables.

  Bitter melon is a temperate /tropical vegetable probably originated in South-East Asia. Like other members of the Cucurbitaceae family, this plant is a fast-growing, trailing or climbing vine with thin stems and tendrils and requires trellis to support the climbing vine.

  The pods are characterized by smooth lengthwise ridges and uneven pebbly surface. Depending upon the cultivar type, immature pods are light to dark green and have oblong or oval shapes with a pointed tip at the blossom end. Internally, the flesh is white with rough edged seeds, somewhat similar to ridge gourd seeds. As the fruits begin to mature, they gradually turn yellow or orange.

  
  

  Health benefits of Bitter gourd

  • The vegetable is very low in calories, providing just 17 calories per 100g. Nevertheless, its pods are rich in phytonutrients like dietary fiber, minerals, vitamins and anti-oxidants.

  • Bitter melon notably contains phyto-nutrient, polypeptide-P; a plant insulin known to lower blood sugar levels. In addition, it composes hypoglycemic agent called charantin. Charantin increases glucose uptake and glycogen synthesis in the cells of liver, muscle and adipose tissue. Together, these compounds are thought to be responsible for reduction of blood sugar levels in the treatment of type-2 diabetes.

  • Fresh pods are an excellent source of folates, contain about 72 µg/100g (Provides 18% of RDA). Folate helps reduce the incidence of neural tube defects in the newborns when taken by mothers during early pregnancy.

  • Fresh bitter melon is an excellent source of vitamin-C (100 g of raw pod provides 84 mg or about 140% of RDI). Vitamin-C, one of the powerful natural antioxidants, helps the body scavenge deleterious free radicals one of the reasons for cancer development.

  • It is an excellent source of health benefiting flavonoids such as ß-carotene, α-carotene, lutein, and zea-xanthin. It also contains a good amount of vitamin A. Together; these compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging, cancers and various disease processes.

  • Bitter melon stimulates easy digestion and peristalsis of food through the bowel until it is excreted from the body. Thus, helps in relieving indigestion and constipation problems.

  • In addition, the vegetable is an also good source of niacin (vitamin B-3), pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6) and minerals such as iron, zinc, potassium, manganese and magnesium.

  • Early laboratory tests suggest that compounds in bitter melon might be effective for treating HIV infection.

• kinwashi

  27 May 14, 23:38

  Don't believe what i say, you can experiment yourself.

   

   

  So the below this cuisine, never say you never know, from Okinawa.

  If you don't believe, you can experiment yourself no harm at all, its only vegetable.

  Good new for those who got diabetes,

  try this one or two day before you go for you blood test on sugar level.

   see your result whether eaten or not eaten any difference.

   

   

  

   

  
  

  
  

  
  

   

• kinwashi

  27 May 14, 23:41

  

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  居食屋 甚兵衛

  �所	那覇市久茂地2-6-2
  電話	098-862-1696
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  URL	http://www.libera.jp/

  

• kinwashi

  27 May 14, 23:43

  

  Hexi Taku

  Country black pig ". None of the" M Miyazaki as "Kannon Pond pork" and eat also Mozuku as "feed, Uruma and" Villa dolphin ", is also very delicious pig. My wife so from Miyazaki , and I tell you was able to meet even the pig of Miyazaki. and I decided to start a shop which pigs, impressed really to eat, want you to taste many people this taste. there is food ahead So you're saved using (laughs) a. special machine It is a "pig ball" in the "ball" of the Ryukyu'm a shop began. a "pig", shop name, just not eat pork high freshness masu ".

  Opened in 2012 in the "Shunnaanbuta-dama", it is possible to eat the pork shabu-shabu of three owner-Uechi Kenji-san fell in love. Okinawa numerous dishes also are arranged on the menu, and one of them also "Goya Champloo"."Country black pig of M" boasts's being used. 
  "Out of" Goya Champloo "'m delicious! Pig is nice and Gen. (chef) is amazing because it is (laughs)."

  I was asked to talk to the chef Kasai Taku. Hexi's that it visits the market every day bike, and with the chosen ingredients. 
  To the eye of the "I, I, since not can rest assured that it does not want to touch. Goya Today's Miyakojima production. Both ends's darkened it is not good, Goya of beautiful green also. Sounds good, surface irregularities bitterness seems to be strong and is fine.

  Cut in half and wash in water, remove with a spoon of white cotton medium. This cotton I'm bitter. You slice If you take the cotton. It looks big when I cut diagonally. 1 servings, about one a little less than Goya. The owner is not it too much? " It is said to be ", but I'm not a lot (laughs)."

  Take the cotton of Goya, slicing

  that frying pan is applied to the fire, cut the meat three pieces of "black pig country of M" is put, a lot of fat comes out.

  The fry off the meat three pieces of "black pig country of M"

  I fry the onion and Goya in the fat.

  I fry the onion and Goya in the fat out of the pork

  Put to tear by hand island tofu was further a little salt, to the lid in addition to the combined liquor in kelp soup stock.

  Put to tear by hand island tofu, fry

  When you turn to tear by hand, taste it because it soaks well. If you baked with a lid, green bitter gourd will be vividly "island tofu.

  With a little salt and add to the combined liquor in kelp soup stock. After this, smother it with a lid

  Enough to put a little soy sauce in the high heat at the end, if you put the beaten egg and stir quickly is good. It is also the taste I like. "

  I put a little soy sauce in the high heat at the end, and stir quickly to put the beaten egg

  If you eat a freshly "Goya Champloo", even in tofu also Goya, taste of the pig is entangled. 
  Pork that you are using the "out is a delicious meat evil do I still get the shabu-shabu. Again" Goya Champloo ", fat, too because it is delicious pig said. It is a dish using good taste and sweetness of such pork . "Goya Champloo" You can eat all year round by now, Goya of summer is delicious taste even darker Te fresh and in particular also. And Goya is food. also help summer heat prevented by nourishing " It is the cooking of perfect for summer, and I will also want to eat when it becomes hot and Goya Champloo. '"

  Owner's Uechi's the important connection with people. Miyazaki also pork, tuna popular that arrive from Kitadaito also, it is something of there and met so far of Uechi's and acquaintance of then. Even when making the shop, and told me that he had to help people know a lot. 
  And and. I am grateful to "everyone, I am glad the one that had you come out, and I am eating delicious pork and Okinawan dishes such as" Goya Champloo "When me come to like that of Okinawa . anything, and I will answer if you can ask at tourist information! 
  "Icharibachode" I have a motto (laughs). "

  The "Icharibachode", and words of Okinawa means "brother everyone when there once." Thoughts that seem to have arrived firmly in the audience, repeater told me that he very often.

  

  

  

  Belly of "black pig country of M" Goya, island tofu, onion, egg, pig brand of Miyazaki. Take a cotton wash in water and slice diagonally to Goya

  

  

  The main seasoning soy sauce and salt. Sweet taste and leaving the kelp soup, meat rose from the "black pig country of M" brand pig Miyazaki also,'s an important element of seasoning

  

  

  After issuing the fat and fry the pork, stir-fried bitter gourd, onion, the island tofu, and steamed to put kelp soup, and mix quickly to put the beaten egg and soy sauce

  

  Okinawan food and pork three stocks carefully selected

  Shop eaten the "black pig country of M" Okinawa "Chura dolphin" and Miyazaki as "Kannon Pond pork", the shabu shabu using the loin and belly of the pig of 3 brand. Pork and other pork cutlet, Flush abundantly Okinawan cuisine using seafood. Use the "black pig country of M" and "Goya Champloo", sweet taste of fat and flavor of the pork is wrapped in a Goya ingredients, such as tofu island.

  "Goya gourd" 720 yen. As Chample other dishes, some "Fu gourd", "Minchanpuru s right", "Nabera (loofah) Chample" is (720 yen each).

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  Shunnaanbuta-dama

  Address	Naha Makishi 2-1-17
  Phone	098-868-9456
  Business	17:30 ~ OS22: 30
  Vacation	Wednesday
  Seat	40 seats
  Card	Yes
  Parking	None
  URL	https://ja-jp.facebook.com/tonq.okinawa

  

• kinwashi

  27 May 14, 23:45

  

  Teruki Meiken's

  As well shopkeeper Tell Kina Ken Sangha Okinawa, what with the "Sakebo South Island" to shop name, cuisine of islands, including the Amami region also because he is placed in the field of view. Living in the only Amami Oshima Metropolitan Tokunoshima from "Amami rabbit", shop name of "Black Rabbit" is also attached. 
  "Amami region also is the reason was Ryukyu cultural sphere, and I tell you I wanted to store an aggregation taste of the South Island. Besides, those introduced from Okinawa will remain as it is Amami, more of Amami Tsu Okinawa old It is not or Poka~tsu. out of "Goya Champloo" too similar to how to make Amami now ".

  We asked to talk while I show where you actually make. Goya meat, the black pig, island tofu, carrot's material.

  Issue the fat and put it than say, burn the pork by heating over low heat to "frying pan.

  Put the fat and burn the meat of black pigs. Take out once pork

  Is taken out pork fat you get, put the browned on the surface to put the island tofu which I cut and fry the carrot and Goya. those Goya takes the cotton, were exposed in the water off, I am using the open field of the summer.

  Give the browned on the surface of the island of tofu in black pig fat, and fry to put carrots and Goya

  I then pour the soup with plenty of bonito and kelp. The ready to soup stock and the fat of the pig are mixed, taste of the soup is is not going to move to food.

  I pour the soup with plenty of bonito and kelp

  Put the miso water when running out, put the beaten egg, and fix the taste to put a little salt, issue the fragrance to put just a drop of soy sauce further.

  I put miso moisture when getting low

  Put the beaten egg, and fix the taste to put a little salt, put the fragrance to put just a drop of soy sauce further

  I also heat the pork earlier in another frying pan.

  It is the completion is placed only tofu dish, and put bitter gourd, carrot, an egg, is multiplied by turning the fat coming out again from pork, if you put the pork. "

  First, serving only tofu dish and place Goya, carrot, an egg on it

  Is multiplied by turning the fat of pork was heated in a frying pan to another, ready to eat topped with pork at the end

  How to make Sheng also with also, but very fine "Goya Champloo". 
  "We changed the time to fry by food, and I have trouble time".

  In the taste of the soup and taste of the black pig, the resulting "Goya Champloo" can feel the taste of the ingredients of each. To taste a whole, miso seems to have rounded. 
  Rather than to give a taste, I have been using flavored and scented the "miso. When I put the miso, it is often considered, such as the new creation system, but, in fact, this what and something close to the origin of the" Goya Champloo " and I think. in Okinawa, the village each, you are making miso Oba~a we gathered, also "Goya Champloo", and I tell you were using it. you are using the "Goya Champloo" is old miso soybean Amami, It is handmade miso close to the taste of the old days. "

  Of there are also means to use the pork in the material. 
  The'm put the brown sugar in Champloo well in "Amami. It but. I'm out the full-bodied taste by it, when I thought do not put the brown sugar, do not get the flavor and depth to the flavor, use a black pig It's ended up in particular. "

  Before you begin to shop, Teruki name, who had been the task of handling the food. Are dealt attention to the ingredients of all. 
  I want to use ingredients that you think "I individual's No. 1. 90% of the food that you are using the house is from Okinawa. In Okinawa, but there full of delicious food, those that are not well known in many cases It is. using a lot of ingredients in Okinawa, I want to convey the fact that "I'm so delicious I Okinawa". course, you will not only use the good food, if you do not to good food. Okinawa food is, because it is very powerful, taste becomes heavy if the dark seasoning. when not enough. or something to mellow how, it, rather than adding the seasoning, do not compensate with other ingredients , I have always thought such a thing. and I think regardless of such as Komi such as bland, if the cuisine that thought the taste of the material properly, and get to know everyone. towards the reaction of the child 's be sharp I do not may. "

  Teruki name who is considered day-to-day, a new taste. I wonder if there is that the "Goya Champloo" also changes? 
  "Now, also incorporates techniques of French and Italian in various dishes. However, finish in the Japanese style, leaving a sense of Okinawa is absolutely necessary. If not it has something to image the Okinawa local people , meaning you're doing in Okinawa is it because you are lost. dishes that while ideas that way, you are put on. menu that has been created, is what I think the best in the state of the current situation any. "Goya Champloo "I also the best at present, but the quantitative balance of the food and how good it stands, I have thought in various ways."

  

  

  

  Goya, pork, carrot, island tofu, eggs.Goya is as it sliced ​​and wash in water, to use the bare ground of the summer

  

  

  Miso soy sauce of soy, which is handmade kelp bonito soup stock, Amami Oshima (photo), and a small amount of salt. Kelp bonito soup stock and taste of black pigs bring out the taste of the material

  

  

  Once out the fat by heating the pork, take out the pork. Seasoning and fry ingredients such as bitter gourd in the fat, add kelp bonito soup stock. I put up with the Sheng at the time of pork

  

  The cuisine of Amami-Okinawa in a quiet space

  There is table seating and counter seats shaped "child", a quiet space, such as a bar. I can eat not only Okinawan cuisine, Amami Oshima, such as "chicken rice", the various flavors of former "Ryukyu cultural sphere". The draw in the delicate cuisine of the hassle, and rare "Yamashiro cow", a taste of the material chosen to examine it closely. It is delicate or use the miso of Amami production, and put a drop of soy sauce also "Goya Champloo".

  "Goya Champloo" 980 yen pork was placed on top

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  South Island wine Bokuro rabbit

  Address	Naha Kumoji 3-8-3 -2 floor
  Phone	098-864-2887
  Business	17:30 - food OS23: 30
  Vacation	None
  Seat	40 seats
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• kinwashi

  28 May 14, 00:00

  News on Japan.

   

  video.

   

  http://youtu.be/m97mmO0YqwM

   

   

• kinwashi

  28 May 14, 00:21

  MIYAMA.

   

  JAPAN vs CHINA.

   

  video.

  http://youtu.be/9druC4jedpU

• kinwashi

  28 May 14, 00:23

  Soccer: Japan beats Australia in Women's Asian Cup final

  Japan Today -- May 26

   

  Azusa Iwashimizu's 27th-minute goal gave Japan a 1-0 win over defending champion Australia in the final of the Women's Asian Cup on Sunday.

   

  Third-ranked Japan won its maiden title after four previous final appearances, becoming the first country to hold both the Asian and World Cup titles at the same time.

  Earlier, in the match for third place, striker Li Yang struck in the dying minutes to help eight-time champion China beat South Korea 2-1.

  All four semifinalists as well as fifth-place Thailand have qualified for next year's World Cup in Canada.

• kinwashi

  28 May 14, 00:26

  MIYAMA.

   

  video.

   

  http://youtu.be/HTXVMrylAM8

• kinwashi

  28 May 14, 00:39

  Japan vs Germany.

   

  video.

  http://youtu.be/TSdCWvJ7R8s

• kinwashi

  28 May 14, 17:02

  • Once you mentioned Penang foods, sure Gurney this name will come along.

     

    So where is Gurney Food Court.

    Something as like in Taiwan Night Market streets.

    

  • 27 Jan `13, 8:21PM

    So Gurney Drive Hawker-foods why so famous.

    Once you mentioned Penang Foods.

     

    

• kinwashi

  28 May 14, 17:06

  Penang Laksa is a variant of Asam Laksa, which is very different from Sarawak Laksa. Asam is the Malay word for tamarind, which fruit pulp is edible and often used in Malay cuisine to give sour flavor. The Air Hitam Asam Laksa comes with thick rice noodles in mackerel soup featuring tamarind which gives the soup a sour taste. The fish is poached and then flaked. Together with other ingredients which include lemongrass, galangal, chili, pineapple slices, onion slices and thick sweet prawn paste, the Asam Laksa gives a distinct sweet, sour and spicy flavor.

  

  Sour mackarel soup of Air Hitam Laksa

  

  Thick rice noodles

  

  My bowl of Asam Laksa

  After waiting for some 5 minutes, our Penang Asam Laksa came! I finished mine but my dear wife only ate half of it. She did not like it! It seems that not everyone likes its distinct flavor. In fact, some say the best Asam Laksa in Penang is in Balik Pulau, while others will tell you it is in Air Hitam. I am not here to judge because I have not tasted the Balik Pulau Asam Laksa yet. Tell us your preference if you had tried both, please…

  

  Air Hitam Asam Laksa

  My verdict: I do not particularly like the Air Hitam Asam Laksa, I still prefer my Sarawak Laksa, haha!

   

   

  source.

• kinwashi

  28 May 14, 17:09

  Penang Road Cendol

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  (33 votes)

  Sunday, 16 September 2007

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

  

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

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

   

  

  Ais Kacang

   

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

   

  

  On a less busy day

   

   

  

  Phua Chu Kang was here

   

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

  

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

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

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

   

   

  

  Map to Penang Road Cendol
• kinwashi

  28 May 14, 19:55

  For Peranakan foods in Penang.

  Go for this, no regret.

   

  http://www.cquek.com/2013/01/restoran-pinang-peranakan-authentic.html

   

   

  Restoran Pinang Peranakan @ Logan Heritage, Penang

  Posted by | CQUEK | On Friday, January 11, 2013 Labels | Nyonya, Penang [檳城]

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  We were craving for authentic Nyonya meals, since we were in Penang; one of us recommended this particular Peranakan style food at Logan Heritage. Finding this little nyonya restaurant at Penang is a bit tough if you do not have the address and GPS navigation help. 
  
  
  

  

  
  

  "Curry Kapitan" - this is one of Penang-Nyonya cuisine's trademark dishes

  It'll always be a challenge to run a restaurant that serves authentic Peranakan-Nyonya cuisine of the Straits Settlements. Pinang Peranakan Restaurant, which occupies a strategic location on Beach Street (Georgetown's financial district), tries to do that, but with some hits-and-misses.

  
  

  

  
  

  Firstly, its location was wonderful - at the graceful, old restored Logan Heritage Building (circa 1880). The restaurant has lofty ceilings and a large dining room reminiscent of old Victorian banquet halls. The service was friendly and efficient.

  
  

  

  

  

  

  

  

  
  

  This signature dish of Sambal Chicken is cooked with serai or lemon grass.

  
  

  This restaurant inherits the high ceiling, makes the whole restaurant look very spacious.  I went on the day of its grand opening. The following week I visited again for lunch.  Surprising enough to find that they offer lunch set meal ~RM10 even on weekends.

  
  

  怀旧 Restoran Pinang Peranakan (Authentic Nyonya Cuisine)

  4,Logan Heritage, Lebuh Pantai, 13000 Pulau Pinang.

  Tel : 04-2612269
• BrontoKlap

  29 May 14, 19:47

  any recommendation on spraycan brands for canvas art?
• kinwashi

  30 May 14, 16:51

  My recommedation,

  where to get this fresh from Japan imported available in Singapore.

   Hamachi  sashimi, all the people here may like to know.

  No time for your request,  who you are asking, asking who?

  nothing to do with it in this thread.

   

  Yellowtail (Kansai), yellowtail (Kanto)

  There is a waist fat is not easily to hamachi natural.

  

  Hamachi or yellowtail caught in Hakodate neighborhood alongside the near Niigata from Noto is the best material. The people who got used to eat in town, and also of farming eh? This is hamachi? And, I am surprised at the taste of the refreshing fat. Delicious very fat rests is hamachi or yellowtail natural caught during the fall and winter months, yet the fat will not remain after you have been refreshing. In addition, I have a waist as never farming only thing is quality.Aquaculture products, there is the taste of farming products, the taste, there are features of the natural product natural products, there are fanatics. Both I think be regarded as a taste of each, and taste is good.

  

• kinwashi

  30 May 14, 16:59

  So where to get this imported Fresh Hamachi Sashimi in Singapore.

  My recommendation is Westgate Jurong East Isetan Supermarket,

  Go get it if you love Air Flown Japanese Fresh Sashimi.

  I, got  one packet on 29.05.2014. fresh.

  wow with 20 per cent discount good buy man.

   

   

  

• kinwashi

  30 May 14, 20:32

  • Featured, Food, GeorgeTown, Local Food, Location, Non-Halal, Penang,Recommended

    Penang Best 888 Hokkien Mee (Prawn Noodle) @ Lebuh Presgrave, Penang

    January 31, 2012 by admin · 6 Comments  | [5,308 views]

    • SHAREBAR

    Penang is already famous for its street food and many other hawkers center are famous to outstation crowd and some are famous among the locals, as once the word spread, the hawker center will enjoy brisk business. One of the hidden gem for Hokkien Mee that I have been hunting for the past few months that often close and now they have reopen back is this 888 Hokkien Mee Stall which is located on Lebuh Presgrave (Sah Tiau Loh – in hokkien means 3rd street) which is one of a famous hokkien mee (prawn noodle) stall among the locals.

    

    This street is very near to 1st Avenue mall which is like 2-3 streets away from the mall that if you plan to walk here from 1st Avenue, it takes about 10 minutes walk. This hawker center area is located the same street with Kwang Hwa newspaper factory.

    

    This is the street hawker center of Sah Tiau Loh (三æÂ�¡è·¯å°Â�贩中心) which many kind of food to offer with the corner shop is a coffee shop that host many hakwer stalls and those that spill over to the road side. Some of the street hawker food unable to serve food into the coffee shop due to some conflict. It is best you ask them before you order if you are seated inside the coffeeshop.

    

    Well, anyone of you heard about the recent competition of Hokkien Mee in Penang? It was held at Times Square on December 2011 that  Penang Best Hokkien Mee stalls in the state were spotted and came by to compete to emerge the best as these were voted by the public.  888 Hokkien Mee emerge as crowd favorites and won the best in this catagory (click here for The Star News also to spot top 3 hokkien mee stalls in Penang) I am not sure that the winner of 888 hokkien mee is the same as this or not as they mention near Sunshine Square. and this is at Town area but to me still the same name and take it as another branch. 

    

    Before the wont this category, this stall had already been very famous among neighborhood and since when I was a kid I came by to eat with my grandfather and recently been craving for it so bad and manage to get my satisfaction. In the order you can choose to add on some ingredient like pork ribs, intestine, and others.

    

    You can add on some ‘siew Yuk’ too but the siew yuk for the day not so nice.

    

    This is how cramp the place look like that solely sole for Hokkien Mee only. To get a spot is pretty fast as the turn over per table is quite quick.

    

    This is my order of Hokkien Mee @ RM 3

    

    Why is it one of my favorite is definitely because of the soup base, its sweet with prawn taste and know that its cook along with prawn shells also, not only that its also cook along with pork bones and meat that make it so nice. It is serve along with small prawns that cook inside the soup for long time and some pork. I wanted to add on some pork ribs and other ingredient was sold out.

    It is best advise to go before 10.30pm as most of their add on ingredients get sold out very very fast.

    Pricing of add ons:

    Normal Noodle @ RM3

    Mee @ RM0.60

    Egg @ RM0.60

    Fish Ball @ RM0.60

    Pig Guts @ RM0.60

    Pork Belly (烧肉) @ RM1.60

    Pork Ribs (排骨) @ RM1.60

    Pig Trotter (猪脚) @ RM1.60

    

    In front of the Hokkien Mee stall comes this very busy Wan Tan Mee Stall also. I see alot of people flock on this stall and decided to give it a try too . . .

    

    I was sitting there for 45 minutes, and this guy was so busy for 45 minutes and its non stop action. I forgot to take the picture of Wan Tan Mee but I find it nothing much to shout about as the unique is the noodle which is just a bit springy as I have better ones in other coffee shop in Penang.

    Overall, if you are in Penang to hunt for very nice Hokkien Mee (prawn Noodle) this is one of the stall highly recommended by me, as during CNY holiday I came here 3 times. . 

    -= Ka Ching =-

    Food Rating 10/10,very good, highly recommended Hokkien Mee!!~ -Stamped-

    –Warning– This is based on my individual taste. Try it at your own risk-

    Location: Presgrave Street Hawker Centre Lebuh Presgrave

    *NON-HALAL

    Closed on Thursday Daily 4.30pm-12.00am

  • 28 Jan `13, 8:55PM

    Over here they also claimed that they are the best.

     

    http://www.1926heritagehotel.com/hokkien-mee-and-haircut-at-pulau-tikus-penang/

     

    

    Seng Lee Coffee Shop at the corner of Jalan Burma and Lorong Bangkok

     

    Do you want to eat the best Hokkien Mee in Penang?  This year the Battle of Penang Hawker Masters 2012 was held on 25th November at Penang Times Square and the Winner of the Hokkien Mee Categorywas none other than my favourite Hokkien Mee Seller, Cheong Hun Meng.   He has been selling Hokkien Mee for 13 years and his stall is at Seng Lee Coffee Shop in Lorong Bangkok, Pulau Tikus.

    He received RM2,000, a hamper from the Malaysian Palm Oil Council, an exclusive interview and write-up in The Star newspaper and Foodsion magazine, privileged contract to operate at Penang Times Square Food Gallery, trophy, certificate, weekend stay at Eastin Hotel Deluxe Hillview Room with breakfast, and another hamper by Marigold.

    The Star Executive Director and Group Chief Editor Datuk Seri Wong Chun Wai;  TV Food Celebrity Host Jason Yeoh, better known as Axian;  Food Writer Helen Ong;  Food Blogger C.K. Lam;  Penang Chefs Association representative, Audee Cheah;  and Golden Chef Culinary Academy Principal, Vincent Lee were on the Panel of Judges.

     

    

    Cheong Hun Meng looking very pleased with his win.

    Business Hours Tues to Sat 7.30 a.m. to 12 noon.  Tel:   +6016 406 2740

    

    That was proudly displayed on the side of his stall

    

    My breakfast on 1st December 2012

    (He took time off and went to visit his mother in Kuala Lumpur after the competion)

    Edited by kinwashi 28 Jan `13, 8:56PM
  • 28 Jan `13, 8:58PM
    

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    Super Hokkien Mee, Penang @ Jalan Bawasah

    

    Finally, it's time to post my favourite Penang Hokkien Mee. For people outside Penang, especially KL and Singapore, this is called Prawn Noodle. This is different from the fried hokkien mee, like those I had taken in Boston Baru & Petaling Street in KL. Ours is with soup.
    
    
    I always find this is the best hokkien mee in Penang. After trying this, I seldom try others. Even though each time I have to wait for at least 30 minutes, I would just drive down to town to wait for my favourite. Sometimes even took me 45 minutes, but you know when we want to eat something what we are craving, we would wait even one hour :)
    
    
    This stall originally was at the back of the "SUPER Department Store". If you are from Penang, you should know that there was a very popular department store at the intersection of Burmah Road and Rangoon Road. And this hokkien mee stall was just at the coffee shop at the back of the department store. But, now they have shifted to Jalan Bawasah. Just at the back of the Burmah Road Giant Supermarket.
    
    Someone told me that the hokkien mee at Macalister Road is the same as this one. But after tasting, I know it's totally different. You could ask for extra mantis prawns to your hokkien mee at Macalister Road but not this one.
    
    
    Every time when you want to order, the owner will tell you that it would be very long. I think this is the tactic to get rid of being scolded by the long-waiting customers. But, yes, they are really very arrogant. If you want, you have to wait. If not, bye-bye. So, if you are desperately craving for this hokkien mee, then you have to be very patient. The good part is you could order Char Koay Teow while waiting. The Char Koay Teow is very nice too.
    
    
    While waiting, you would see they actually prepare a lot of take away. Sometimes, one customer would order 10-15 packets back to office for breakfast. So, if you want to try, make sure you would reach there before 9.30 a.m. They start business at 7.30a.m. I remember once I went there at 9.45 a.m, and it's all sold out. My friend told me his Japanese customers once reach Penang, would ask for this hokkien mee. A lot of KL people will also come to taste it.
    
    
    Look at my hokkien mee. The look tells you that it's delicious. I would just start by drinking some of the soup. Hmmmm, very nice!!! The most savoury is the soup. The taste of the soup makes the whole bowl of Hokkien Mee so yummy. I believe that they use a lot of prawns and back bones to cook this soup, that's why the sweetness is all inside. Furthermore, they would give lots of prawns (although they are cut into small slices). Some people will just ask for a small plate of lard. Well, it's definitely delicious to take with lard but every time I try to control myself not to ask for it. For my own good!!!
    
    Super Hokkien Mee
    
    Location: 12, One Corner Cafe along Jalan Bawasah (at the back of Burmah Road Giant Supermarket)
    
    Closed on Tuesdays
• kinwashi

  31 May 14, 21:27

  News on Japan.

   

  video.

  http://youtu.be/-sa84Z8GdWA

• kinwashi

  31 May 14, 21:29

  Abe lauds benefits of casinos during Singapore trip

  Reuters -- May 31

   

  Japanese Prime Minister Shinzo Abe said casino resorts could become a pillar of his country's future economic growth as he toured Singapore's two lavish gaming venues on Friday.

   

  Abe, who until now has remained silent on the issue of casinos, gave a strong endorsement to legislation that would legalize casino gambling in Japan.

  "I think integrated resorts will be a key part of Japan's economic growth strategy," he was quoted by Japanese media as saying.

  Japan, the world's third-largest economy, is considering allowing casino gambling to boost tourism and attract investment.

  The country is widely seen as a prize market for casino operators due to its affluent population of 128 million and its close proximity to wealthy Asian gamblers in the region.

  Abe visited the Marina Bay Sands, a three-tower resort on the Singapore waterfront owned by U.S. billionaire Sheldon Adelson's Las Vegas Sands LVS.N, surprising tourists sunning themselves by the infinity pool on the rooftop as he appeared in a suit with members of the media in tow.

  He then headed to Resorts World on Sentosa island, owned by Genting Singapore GENS.SI.