a guide to 'traveleating'
Posted in Japan, Japanese, food, food & travel, food photography, travel, travel tips, traveleating on Aug 19th, 2010
a ‘traveleating’ journal: japan by Helen Yuet Ling Pang | Make Your Own Book
I’m back briefly to let you all know about my latest project, a small 80 page photobook called a ‘traveleating’ journal: japan, based on my three Japan posts from the trip last November. It was so much fun putting this together and [...]
Posted in Japan, Japanese, Tokyo, dining out, food, food & travel, restaurant review, restaurants, travel, travel tips, traveleating on Dec 6th, 2009
We spent six days in Tokyo between various trips to Kyoto (see Kyoto Tales), Numazu and visiting the Jigokudani snow monkeys in the Japan Alps (see Snow Monkeys & Soba Noodles). As this was my fifth time in Tokyo, I chose to concentrate on my favourite places, as well as visit a few areas new [...]
Posted in Japan, Japanese, Kyoto, dining out, food, food & travel, noodles, restaurant review, restaurants, sushi, travel, travel tips, traveleating, vegetarian on Nov 29th, 2009
After travelling to see the Jigokudani snow monkeys (see Snow Monkeys and Soba Noodles) in the Japan Alps, we returned to Yokohama to repack our bags before leaving early the next morning for Kyoto, Japan’s old imperial capital.
Planning the three days was harder than I thought. I had to drop many of the items on [...]
Posted in Japan, Japanese, Tokyo, cookery, cooking, food, food & travel, noodles, travel, travel tips, traveleating, vegetarian on Nov 23rd, 2009
This short trip from Tokyo to Yamanouchi town in Nagano prefecture, the Japan Alps was the first section of the two week trip to Japan that I planned. The husband had a yearning to see the Jigokudani snow monkeys (wild Japanese macaques) that keep warm in the freezing winter months by bathing in their own [...]
Posted in Japan, Japanese, cookery, cooking, meat, recipe, traveleating on Nov 12th, 2009
Buta no shogayaki or Japanese pan-fried sliced pork with ginger sauce is a classic dish that I used to eat regularly when I was younger. While I would be busy making sixteen kilos of tonkatsu for the LSE Japan Society annual party every year, my Japanese friend would make the same amount of buta no [...]
