Friday, 26 June 2015

Continued... Day Trip to Arashiyama (Kyoto) 3 of 3

Here's your chance to get up close and personal with these Japanese wild monkeys 
in Iwatayama Monkey Park. At least 170 of them roam freely in this park.
To reach the top, one must walk up approximately 150 steps that takes around 30 minutes.
 The hike up the mountain well worth the trip!

Cheeky monkeys waiting to be fed.

Don't forget to get your brochure stamped and
buy yourself some monkey food for JPY 100 a pack.
Now let's start feeding the monkeys!

Monkey lollies!

Some really good views of Kyoto from the top of the mountain.

Stopped for a quick lunch at this restaurant, sorry I do not have it's English name.
It's located near Oigawa River just before you cross the bridge to Monkey Park.

Choose your order and pay for the tickets. 
Grab yourself a table and wait to be served.


Fresh Yuba with Thickened Sauce over Rice.

Prawn Tempura Udon Soup

This Japanese sweets shop is located on the south end of the Togetsukyo Bridge,
near the entrance to the Monkey Park.

Kusa Mochi topped with Matcha and Roasted Soy Bean Powder

Coated Peanuts in flavours of

Dried Bonito and Plum
& Cherry


(pls click on the link to go to the shop's webpage)

Tuesday, 23 June 2015

Continued... Day Trip to Arashiyama (Kyoto) 2 of 3

Sightseeing by rickshaw in Arashiyama.

Take a boat ride along River Oi and take in the great views of the surrounding scenery. 

Beautiful and relaxing.

Boats docked on the Oi River

When the umbrella gets wet, a pretty pattern magically appears.

Arinco Sand in Matcha flavour.

Arinco Sand in Banana and Chocolate flavour

Cold Cucumber on a stick.
Colourful Furoshiki, it's a type of Japanese wrapping cloth used to transport 
clothes, gifts and other goods.

Day Trip to Arashiyama Part 1 of 3

Day Trip to Arashiyama Part 3 of 3 

Monday, 22 June 2015

Day Trip to Arashiyama (Kyoto) 1 of 3

Arashiyama 嵐山 is a stunningly beautiful area located on the Western suburbs of Kyoto.
Easily accessible by train or bus from downtown Kyoto, this place is peaceful and romantic
and the streets are lined with shops, old villas, restaurants and beautiful temples. 
It's best to explore this area on foot so take your time and enjoy 
the breathtaking views and surroundings of this charming little town.
* Do not skip this place when you are going to visit Kyoto.

The enchanting Arashiyama Bamboo Forest is one of the most beautiful 
and most spectacular natural sites in Japan.
The bamboo has long been the Japanese symbol of strength and flexibility.
So this forest is thought to be planted to protect the temples from evil.

You can also opt for a rickshaw ride and let it take you around the calm and serene
 Bamboo Forest path or around Arashiyama.

 You can find artistic manhole covers all over Japan and they are custom made for each individual town. This one has "shuriken" (a Japanese weapon in the form of a star used by ninja and samurai) design on it.

Suzu or large Japanese Shinto bell, ringing them is said to call forth positive energy and repel evil.

Shinto worshippers record their prayers or wishes on these ema 絵馬 or small wooden plaques and leave them in the shrine in the hope that their wishes will come true.

Stone wash basin
Shinto worshippers and casual visitors are asked to purify themselves of impurity before praying. 

Fish pancake with matcha mochi filling.
You have to try this, it is so good!

Prawn Stick

Curry Puff


Day Trip to Arashiyama Part 2 of 3

Day Trip to Arashiyama Part 3 of 3

Saturday, 20 June 2015

Rockmelon Sago Pudding

This popular Chinese dessert is really simple and easy to make. 
It is incredibly refreshing and light.
An absolute favourite of mine.

1.5 cups small tapioca or sago
1 ripe rockmelon
1/2 cup caster sugar
3/4 cup water
300 ml coconut milk or evaporated milk (I used coconut milk)

* In medium heat add the sago and 10 cups of water in a saucepan. Slowly bring to a simmer. Stirring often, you don't want the sago to stick together. Cook for 20- 25 minutes or until sago becomes translucent. Transfer to a sieve and run through cold water and set aside.
* In a small saucepan, combine the sugar and water. Slowly bring to simmer and stirring occasionally until sugar dissolves. Set aside. 
* Cut melon in half and using a melon baller scoop about 20-25 balls of melon or you can cut melons into small cubes of 1 cm x 1 cm. Put the remaining melon in blender to puree.
* Transfer sago in a large bowl and stir in the sugar syrup, melon puree and coconut milk.  Serve chilled and top with melon balls.