Travel Blogs from Kobe
... Japan. To go to the temple you walk alongside skyscrapers and rush hour traffic, then you enter this ancient majestic peaceful place. The smell of incense sticks fills up the air as you wash your hands before entering the main part of the premises. Exploring all the different buildings and there meaning was fun but also left a lot of open questions. I really have to do some reading about Buddhism. In the main hall (kondo) we even got to see monks praying. They sat in ...
... of their eating experience.
While walking back
to the train platform, I made a hand gesture allowing a Japanese woman to board
the crowded escalator ahead of me. She
smiled and said something to me in English.
Victor jumped in and spoke Japanese while she spoke English. As it turns out, she is married to a man from
St, Louis, Missouri (my home town) and had been there many times. Go figure.
... 2 nights in the most beautiful ugly city in the world.
Due to today’s leisure day we will have to skip Kobe, which was on our list due to its world famous steaks. We’ll try some seaweed in Nara instead, lol.
One more thing I wanted to share with you. Streets in Japanese cities are among the cleanest we’ve ever seen. It’s strange because there aren’t a lot of litter bins on the ...
... their travelling stories. Lots of Ozzies and asians. I've not met nearly as many brits as I was expecting to though.
As it was Toru'slast night we wanted to eat pancakes so around 9pm we headed outto check out a German christmas market, took a lift up 39 floors of a nearby skyscraper to get a view of the city and hunted down Hroshima style pancakes. Again I wouldn't have even known I could go into this little place le alone known what they made not a spot of English anywhere. We ...
... as aspergillus oryzae). The whole mix is then allowed to ferment, with more rice, koji, and water added in three batches over four days. This fermentation, which occurs in a large tank, is called shikomi. The quality of the rice, the degree to which the koji mold has propagated, temperature variations, and other factors are different for each shikomi. This mash is allowed to sit from 18 to 32 days, after which it is pressed, filtered and blended – and there it is in ...