Isaac, Joy and Papa Go Japan: Day 3 and 4, Higashikawa, Otaru, Sounkyo and Asahidake
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I did not plan to drive around the entire island of Hokkaido in the few days we had. It would not be practical or fun. So I decided to keep things within the centre of Hokkaido.
From Shikotsuko, we drove to Higashikawa (my favourite town) and stayed at my friends’ B&B. Dinner was spent watching the Rugby World Cup Finals with my friends (they were rooting for England) while Isaac and Joy played with their kids, who were a few years younger. Jody and Nina adore big sister Joy, whom they met when she came visiting during my solo trip with her when she turned 12, and the girls were happy to see her again.
The next morning, we set off again, without any plans once more. I thought, perhaps we could drive out to Otaru, just to have a look. Frankly, it was just an excuse to drive, as the drive itself is very pleasant. I told them, “Otaru is famous for their canals.”
Joy asked, “And?”
“That’s pretty much it,” I said. It is one big tourist trap, to be honest, and I told them, “Essentially, we are driving all the way to see Otaru’s Long Kangs.” They laughed and were cool with their father’s rather stupid travel plans.
“The canals are actually quite nice when it is winter, to be honest,” I added, trying to make it sound a bit more exciting.
When we got to Otaru, I found a parking lot near the canals and was quite pleased it said ¥100 for 30 minutes. After parking, I realized I read it wrongly and it was actually ¥400 for 30 minutes during the day, and ¥100 for 30 minutes AT NIGHT.
“We better not stay too long,” I told the kids. Joy, the financially-minded of the two, said, “Ya, not worth paying that kind of parking for Long Kang.”
So we snapped some photos, walked around the food court a bit, and then left Otaru. I figured we would get lunch further away, en route to Sounkyo, where we planned to stay the night.
Sounkyo is a quaint mountain resort area, located in Kamikawa. It is considered a touristy place, but a good base to hike Daisetsuzan National Park from. We stopped at a ramen place in Kamikawa called Yoshino, just off the highway. And wow, the ramen was great. They even had thick slices of Miton roast pork available as a side, in limited quantities. This is part of the fun of road trips: stumbling upon good places to eat.
After eating at Yoshino, we drove on to Sounkyo and stopped at the Twin Waterfalls rest stop. That was when we encountered some serious cold and wind chill. It was -1ºC and windy there. We looked at the majestic cliffs for a bit, stared at the waterfall which was not flowing very rapidly (Spring is when the ice melts and you get a grander sight) and then we ran into the souvenir store to enjoy some heat.
The store ladies were so kind, and offered us cups of soup. They had a hot pot set up with paper cups to serve their customers, and we were very thankful for the soup. So much so that I felt I had to buy some stuff there, in gratitude. I bought some sweets and grapes. You may have seen the Instastory of Joy and me eating said grapes in our ryokan later, and attempting to spit the seeds into the bowl.
I asked the kids if they wanted to climb the stairs to the viewing platform but the sign said, “20 minutes” and there was a sign to look out for bears. So we chickened out. Actually we were just lazy. It was too much of a climb on a cold autumn’s day just to see two off-peak waterfalls.
We finally checked into Kumoi Hotel, a nice little place that was renovated only two years ago. Many of these onsen hotels in areas like this tend to be old and tired. A couple of the hotels I saw along the way had signs with missing words in their names. But not the Kumoi.
The kids had to set up the futon beds themselves, something they learned to do in our first house, and I have to say, it is handy having two assistants to set up the beds.
At least this Sounkyo area had three restaurants open till 8pm, so we did not need to tabao food. We chose an Italian place called Bear Grill, run by a handsome old man who made great food.
We also stopped by the Seicomart, the FamilyMart of Hokkaido, to resupply our drinks and junk food. And then retired to our hotel.
Because the Kumoi has its own onsen baths, I took the kids to the baths and taught the son how it works. Joy already had some experience in our previous trip so she was fine. The son took some convincing. “Nobody will look at your junk lah,” I assured him.
I gave him pointers on how to use an onsen, like putting a small towel on his head, and using the same small towel to cover his lower bits. The butt, that one cannot cover, the small towel was not big enough.
The kids enjoyed the onsen experience thoroughly, and we vowed to do it again when we could. And we ended our night at Sounkyo with a movie screening in the room, where I introduced them to The Matrix. Suffice to say, their minds were blown.
The next morning we drove back towards Higashikawa and stopped at the Seven Stars Tree. It is a scenic spot where, I later learned, a famous oak tree, that was once used on the packaging of seven stars tobacco, stood.
I only found out when I got to the Tree. Great, we drove all this way to see a cigarette advertisement. But the view was really nice lah. So it was not for nothing.
We also made a stop at the Shirogane Blue Pond, which was recently upgraded with new viewing platforms and lights. There, we spotted some dumb tourists taking photos on a tree branch that grew over the water. This is why we can’t have nice things.
By then it was close to sunset, and I didn’t want to drive in the dark, so we drove to Hotel Bear Monte, near Asahidake mountain, where I booked a night in this bigger, fancier onsen hotel. It took a lot of talking to convince the kids that it is okay to walk around the hotel in our yukata. And even to have the buffet dinner wearing our takata.
“This is how the farmers used to do it, on their vacations to onsen hotels,” I told the kids. They looked a little skeptical but took to it eventually. So we walked here walked there, like a boss, in our yukatas.
Like Japanese farmers on their winter onsen vacations.
#travel
#mrbrowntravels
#mrbrowninJapan
#isaacjoyandpapagojapan
同時也有5部Youtube影片,追蹤數超過14萬的網紅ぶらぶらBurabura,也在其Youtube影片中提到,大阪は住之江区の「ラーメン専門店 天天,有 大阪店」。通いたくなる味で、いつ行っても満員。ぎょうざも安くて旨い。 目次 0:00 オープニング・店構え 0:45 メニュー 1:27 チャーシューメン実食 5:50 ギョーザ実食 住所 address 〒559-0015 大阪府大阪市住之江区南加...
japanese roast pork for ramen 在 ぶらぶらBurabura Youtube 的最佳解答
大阪は住之江区の「ラーメン専門店 天天,有 大阪店」。通いたくなる味で、いつ行っても満員。ぎょうざも安くて旨い。
目次
0:00 オープニング・店構え
0:45 メニュー
1:27 チャーシューメン実食
5:50 ギョーザ実食
住所 address
〒559-0015 大阪府大阪市住之江区南加賀屋4丁目4−22
https://goo.gl/maps/Li5sQ6cyMJbPFwt98
営業時間 business hours
11:30-13:30
18:00-20:30
定休日 Regular holiday
月曜日と第三日曜日
Monday and third Sunday
日曜日はランチタイムのみの営業です
On Sundays it is only open for lunch.
メニュー Menu
ラーメン Ramen 600円
ラーメン大 Ramen(L) 650円
チャーシューメン ramen with sliced roast pork 750円
チャーシューメン ramen with sliced roast pork(L) 800円
ぎょうざ(6コ) fried dumplings 200円
キムチ Kimchi 200円
ライス Rice 小(S) 150円
ライス Rice 中(M) 200円
ライス Rice 大(L) 250円
おにぎり Rice ball ?円
ビール大ビン Large bottle beer 500円
ビール小ビン Small bottle beer 350円
生ビール中 medium-size draft beer 500円
酒 一合 Sake 350円
#ラーメン#餃子
japanese roast pork for ramen 在 IKKO'S FILMS イッコーズフィルムズ Youtube 的精選貼文
The name of the shop is "Manrai".
It's a popular shop located in Shinjuku, Tokyo, which is open since ancient times.
The characteristic of this shop is a lot of roast pork.
The bowl is filled with roast pork.
You should come and try it.
It should be able to satisfy!
Subscribe for more videos► https://www.youtube.com/channel/UCgZilWOjrUQ_J_yyGjjd-JQ
japanese roast pork for ramen 在 papadesuyo777 Youtube 的最佳解答
特製冷やし中華の作り方の動画です!
How to make Hiyashi Chuka(Japanese style Cold Ramen).
チャンネル登録はこちらから
https://www.youtube.com/user/papadesuyo777
レシピ:http://cookpad.com/recipe/3290957
動画の裏話やデータ:http://ameblo.jp/cooking-s-papa/entry-12046654187.html
●冷やし中華のたれ(400cc分)
鶏がらスープ」:200cc
醤油:120cc
砂糖:50g
酢:100cc
ごま油:大さじ1
●チャーシューの漬け汁
砂糖/醤油:各大さじ2
紹興酒:大さじ1
オイスターソース:小さじ1
生姜の搾り汁:小さじ1/2
五香粉:少々
●しいたけの含め煮
干ししいたけ:4個
醤油/砂糖/紹興酒:各大さじ1
しいたけの戻し汁:100cc
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Blog: http://ameblo.jp/cooking-s-papa/
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●Sauce for Hiyashi Chuka(400ml)
200ml chicken stock
120ml soy sauce
50g sugar
100ml vinegar
1 tbsp sesame oil
●Macerating sauce for Char Siu
2tbsp sugar/soy sauce
1 tbsp Shaoxing wine
1 tsp oyster sauce
1/2 tsp ginger juice
some five-spice powder
●Shiitake Fukume-Ni
4 dried shiitake mushroom
1 tbsp soy sauce/sugar/Shaoxing wine
100ml soaking liquid from dried shiitake.
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Blog: http://ameblo.jp/cooking-s-papa/
BGM:☆(Star): https://www.youtube.com/watch?v=wVI98i6vigc
http://commons.nicovideo.jp/material/nc151
Composition/performance :igrek-U
http://www.youtube.com/user/igrek2U?feature