Cuộc Sống Muôn Màu

[saomai]

Beautiful Kyoto: The Most Amazing Autumn Momiji Leaves in Kyoto

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Kyoto, Japan Vlog | Beautiful Kyoto, Osaka, Nara & Universal Studios | Autumn Season

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Paris Vlog | Travel With My Dear | Romantic strolls | Beautiful Seine

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Bangkok VLOG | Travel With My Dear | Maeklong Market | Khaosan Rd | Octave SkyBar | Bike tour

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Kyoto Street Food Guide: Nishiki Ichiba Market

You’re in Kyoto and you want to eat traditional and very cheap local food? NISHIKI MARKET is the place to be! It’s called “Kyoto’s Kitchen” for a reason – if it’s famous and eaten in Kyoto, it’s here.
Nearly every shop selling food has either free samples or a stand where you can buy food on a stick! Street food here ranges in cost from 170 yen to 500 yen.

In the episode, John Daub and Kevin Riley go on an eating rampage though Kyoto’s Nishiki Ichiba Market near Gion-Shijo. The market dates back to the year 1310 and is steeped in history and Japanese delicacies. Join us on our food tour through Japan’s cultural center.

Not far from Nishiki Market is Higashiyama Kiyomizu 3-chome where you can also find a lot of traditional street food such as fresh off the grill senbei (rice crackers) and green tea ice cream!

Things Eaten in this episode:

★ Eel Liver (Unagi no Kimo)
★ Tofu Donuts (Brown Sugar and Soy Bean Powder / Kinako)
★ Green Tea Warabi Mochi
★ Boiled Japanese Pike Conger Eel (Hamo)
★ Baby Octopus Egg Heads on a Stick
★ Green Tea / Uji Matcha Ice Cream

Kyoto Nishiki Ichiba Market
http://www.kyoto-nishiki.or.jp/index.html (Japanese only)
Google Map: https://goo.gl/maps/MMhXAKUzxgv
Open from 10:00 to 18:00 except Sundays

This show has been created and produced by John Daub ジョン・ドーブ. He’s been living and working in Japan for over 18 years and regularly reports on TV for Japan’s International Channel

[KiwiTeTua]

Land of Frankincense (Trầm Hương)

Frankincense is an aromatic resin used in incense and perfumes, obtained from trees of the genus Boswellia.

Frankincense is tapped from the scraggy but hardy trees by slashing the bark, which is called striping, and allowing the exuded resin to bleed out and harden. These hardened resins are called tears. There are several species and varieties of Frankincense trees, each producing a slightly different type of resin. Tapping is done two to three times a year with the final taps producing the best tears due to their higher aromatic content.

There are four main species of Boswellia that produce true Frankincense. Resin from each of the four is available in various grades. The grades depend on the time of harvesting; the resin is hand-sorted for quality.

The more opaque resins are the best quality. Fine resin is produced in Somalia, from which the Roman Catholic Church purchases most of its stock

(Wikipedia)