Karen Mok - LIVE IS… Karen Mok
Karen Mok - LIVE IS… Karen Mok
Release Date: November 30, 2007
Language: Mandarin
Genre: Pop
Artist: Female
Track List:
01 日場夜場
02 請把手機關掉
03 頭號粉絲
04 其實我一直都想對你說
05 隱隱
06 台
07 L!VE拉活
08 DIVA
09 散
10 安可
Aya Matsuura Discography
Matsuura Aya (born 1986.06.25), or Ayaya as she’s often called, is a Hello! Project solo music artist and actress. She auditioned in 2000 for the 4th Morning Musume & Heike Michiyo Protegee Audition, and was selected along with Sheki-Dol to become a part of what was later known as Hello! Project. She has sold over 2,435,822 copies in Japan alone being the best-selling solo artist in Hello! Project.
Scary market
I saw this clip via Jpundit about a train and a market in Thailand. I won’t spoil your excitement, so see for yourself, and then read on.
Dân Việt Nam thì cũng phải chịu thua…
[youtube xSqNx7vJLDE nolink]
AAA discography
AAA (pronounced “Triple A”), standing for ATTACK ALL AROUND, is a 7 member group created in 2005 under the avex trax label. Their debut single, BLOOD on FIRE, was used in the Initial D Live Action Movie. Their first full-length album and first mini-album, both titled ATTACK, were released on January 1, 2006.
Jolin Tsai Discography
Profile
- Name: Jolin Tsai
- Birth name: 蔡宜凌
- Stage name: 蔡依林
- Birthplace: Taipei, Taiwan
- Height: 158cm / 5′1″
- Weight: 41kg / 90 lbs
- Family members: Parents, older sister
- Religion: Taoism
- Highest Level of Education: Fu Jen Catholic University
- Languages Spoken: Chinese, English
- Favorite Brand: Guess?
- Alias: Britney of Taiwan, Taiwan’s Pop Princess, Dancing Diva
- Favorite singers: Show Luo, David Tao
What does it take to become the food capital of the world ?
A while back, there have been numerous reports about the Michelin’s Restaurant guide for Tokyo, which pretty much crowned the city as the food capital of the world. Newsweek has this one article about the controversies surrounding the rating, and most interestingly, why the rating might be true after all. Below is the list of several things that restaurants in Tokyo did to prepare for their food. Believe me, those will be among the most meticulous (and borderline ridiculous) steps you’ve seen.
- 82-year-old owner, Jiro Ono, has spent the past 50 years perfecting his technique … and is famous for wearing gloves whenever he leaves the restaurant, even in summertime, to make sure he never loses his magical feel for fish.
- The water to make fragrant dashi broth is trucked in several times a week from a well owned by the restaurant’s parent establishment from to Tokyo.
- The bonito flakes that flavor the soup come from fish caught off the southern island of Kyushu and are carefully sliced to a thickness of one third of a millimeter.
- Top-quality kombu kelp is from Hokkaido in the north, dried in temperature-controlled storage, then in the open air, for more than a year before it makes it to Tokyo.
- Aspiring chefs also have to memorize everything from countless brands of rice and miso (soybean paste) to the myriad types of plates and bowls that go with different sorts of food. “There are plates that cannot be used during certain seasons,”. The challenge seems all the more daunting considering that the Japanese notion of prime season, or shun, can be as fleeting as a week; bamboo shoots, for example, have a shun of just 10 days.
- Even a $7 bowl of buckwheat noodles (at the century-old Kanda Matsuya soba restaurant) is made by hand, and served in broth freshly prepared each day from a base that’s rested for 10 days.
You can read the full article from here.
Does it even worth it ?
-
Loading ...