cleverpunky

Hangul :남대문 시장
Namdaemun Market is a large traditional market in Seoul, South Korea. The market is located next to Namdaemun, the "Great South Gate," which was the main southern gate to the old city.
Namdaemun Market, located in the very center of Seoul, is the biggest traditional market in Korea selling children's clothing, men & women's clothing, daily miscellaneous goods, kitchenware and local and imported products. Most shops have their own factories and make the products themselves offering both wholesale and retail prices which enable visitors to purchase various shopping items at extremely inexpensive prices. Foreign visitors to Namdaemun Market show different tastes: the Japanese are more into foods like gim (seaweed), gimchi, and ginseng, while the Chinese show interest in clothing and miscellaneous goods. On the other hand, most tourists from the West simply enjoy the ambience of the traditional market. Hours vary by store, so it's advisable to plan in advance according toa shopping list before you start actual shopping.

Hangul : 인사동
Insadong is a dong, or neighborhood of the Jongno-gu district of the South Korean city of Seoul. The main street is Insadong-gil, which is connected to a multitude of alleys that lead deeper into the district. At one time it was the largest market for antiques and artworks in Korea.

In area, 12.7 hectares (or 31.4 acres), the district is bordered by Gwanhun-dong to the north, Nagwon-dong to the east, and Jongno 2-ga and Jeokseon-dong to the south, and Gongpyeong-dong to the west.
Unhyeon Palace, Bosingak bell pavilion, and Jongno Tower can be found in this area. Samcheongdong a nearby dong also with an art scene. There is also an express bus to the resort island of Namiseom where the popular Korean Drama Winter Sonata was filmed.
Nearby subway stations :

* Jonggak Station (Seoul Subway Line 1)
* Jongno 3-ga Station (Seoul Subway Line 1, Line 3, Line 5)
* Anguk Station (Seoul Subway Line 3)

Changdeokgung, also known as Changdeokgung Palace or Changdeok Palace, is set within a large park in Jongno-gu, Seoul, South Korea. It is one of the "Five Grand Palaces" built by the kings of the Joseon Dynasty. Because of its location east of Gyeongbok Palace, Changdeokgung, with Changgyeonggung, is also referred to as the "East Palace" (동궐, 東闕, Donggwol). The literal meaning of Changdeokgung (창덕궁, 昌德宮) is "Palace of Prospering Virtue".

Changdeokgung was the most favored palace of many princes of the Joseon Dynasty and retained many elements dating from the Three Kingdoms of Korea period that were not incorporated in the more contemporary Gyeongbokgung. One such element is the fact that the buildings of Changdeokgung blend with the topography of the site instead of imposing upon nature.

Changdeokgung, like the other Five Grand Palaces in Seoul, was heavily damaged during the Japanese occupation of Korea. Currently, only 30% of the Palace structures remain
Structures :
-Donhwamun Gate
-Geumcheongyo Bridge
-Injeongjeon Hall
-Seonjeongjeon Hall
-Huijeongdang Hall
-Daejojeon Hall
-Juhamnu Pavilion (Kyujanggak)
-Yeon-gyeongdang Residence

1) Changdeokgung Palace Complex
2) Insadong
3) Namdaemun Market
4) Itaewon
5) Geongbokgung Palace
6) Dongdaemun Market
7) LOtte World
8) Han river
9) Jongmyo Shrine
10) N Seoul Tower
11) Apkujeong
12) Worldcup Stadium
13) Seoul Grand Park
14) War Museum
15) Cheonggyecheon

now it's time for me to show the japanese dishes -->> check this guys :
Popular Dishes

Japanese cuisine offers a great variety of dishes and regional specialties. Some of the most popular Japanese and Japanized dishes are listed below.

We have categorized them into rice dishes, seafood dishes, noodle dishes, nabe dishes, soya bean dishes, yoshoku dishes and other dishes. Please note that some dishes may fit into multiple categories, but are listed only once.

Rice Dishes

For over 2000 years, rice has been the most important food in Japanese cuisine. Despite changes in eating patterns over the last few decades and slowly decreasing rice consumption in recent years, rice remains one of the most important ingredients in Japan today, and can be found in numerous dishes.



Rice Bowl
A bowl of plain cooked rice is served with most Japanese meals. For breakfast, it is sometimes mixed with a raw egg and soya sauce (tamago kake gohan) or enjoyed with natto or other toppings.



Sushi more information
Sushi can be defined as a dish which contains sushi rice, cooked rice that is prepared with sushi vinegar. There are various kinds of sushi dishes.


Domburi more information
A bowl of cooked rice with some other food put on top of the rice. Some of the most popular toppings are tempura (tendon), egg and chicken (oyakodon), tonkatsu (katsudon) and beef (gyudon).


Onigiri
Onigiri are rice balls made of cooked rice and usually wrapped in nori seaweed. They are slightly salted and often contain some additional food in the center, for example an umeboshi (pickled Japanese plum), katsuobushi (dried bonito shavings), tuna or salmon. Rice balls are a popular and inexpensive snack available at convenience stores.



Kare Raisu
Kare Raisu (Curry Rice) is cooked rice with a curry sauce. It can be served with additional toppings such as tonkatsu. Curry is not a native Japanese spice, but has been used in Japan for over a century. Kare Raisu is a very popular dish, and many inexpensive Kare Raisu restaurants can be found especially in and around train stations.


Fried Rice
Fried rice or chahan has been originally introduced from China. A variety of additional ingredients such as peas, egg, negi (Japanese leek) and small pieces of carrot and pork are mixed into the rice when stir fried. It is a suitable dish for using left over rice.


Chazuke
Chazuke is a bowl of cooked rice with green tea and other ingredients, for example, salmon or tarako (cod roe) added to it. It is a suitable dish for using left over rice.


Kayu
Kayu is rice gruel, watery, soft cooked rice that resembles oatmeal. It is a suitable dish for using left over rice and is often served to sick people because it can be digested easily.

Seafood Dishes

Hundreds of different fish, shellfish and other seafood from the oceans, seas, lakes and rivers are used in the Japanese cuisine. They are prepared and eaten in many different ways, for example, raw, dried, boiled, grilled, deep fried or steamed.



Sashimi more information
Sashimi is raw seafood. A large number of fish can be enjoyed raw if they are fresh and prepared correctly. Most types of sashimi are enjoyed with soya sauce and wasabi.


Yakizakana
Yakizakana means grilled fish. Many varieties of fish are enjoyed in this way.

Noodle Dishes

There are various traditional Japanese noodle dishes as well as some dishes which were introduced to Japan and subsequently Japanized. Many of them enjoy a very high popularity.


Soba more information
Soba noodles are native Japanese noodles made of buckwheat flour or a mixture of buckwheat and wheat flour. Soba are about as thick as spaghetti. They can be served cold or hot and with various toppings.



Udon more information
Udon noodles are native Japanese noodles made of wheat flour. Udon are thicker than soba and can also be served either hot or cold and with various toppings.



Ramen more information
Ramen are Chinese style noodles prepared in a soup with various toppings. Ramen is one of the many popular dishes that were originally introduced from China but have become completely Japanized over time.


Somen
Like Udon noodles, somen are Japanese noodles made of wheat flour, but they are much thinner than Udon and Soba. Somen are usually eaten cold and are considered a summer speciality.




Yakisoba
Yakisoba are fried or deep fried Chinese style noodles served with vegetables, meat and ginger.

Nabe Dishes

Nabe dishes or hot pot dishes are prepared in a hot pot, usually at the table. Typical ingredients are vegetables such as negi (Japanese leek) and hakusai (Chinese cabbage), various mushrooms, seafood and/or meat. There are many regional and personal varieties, and they are especially popular in the cold winter months. Some special nabe dishes are:



Oden
A nabe dish prepared with various fish cakes, daikon, boiled eggs, konyaku and kombu seaweed, boiled over many hours in a soya sauce based soup.


Sukiyaki
A nabe dish prepared with thinly sliced meat, vegetables, mushrooms, tofu and shirataki (konyaku noodles). The pieces of food are dipped into a raw egg before eaten.


Shabu-Shabu
Shabu-shabu is Japanese style meat fondue. Thinly sliced meat, along with vegetables, mushrooms and tofu is dipped into a hot soup and then into ponzu vinegar or a sesame sauce before being eaten.



Chanko Nabe
Chanko nabe is traditionally the staple diet of sumo wrestlers. There are many varieties of chanko nabe. A few chanko nabe restaurants can be found around Ryogoku, the sumo district in Tokyo.

Meat Dishes

Meat has been eaten in Japan in larger amounts only since the second half of the 19th century. Nowadays there are a variety of Japanese meat dishes.

Yakitori more information
Yakitori are grilled chicken pieces on skewers. Most parts of the chicken can be used for yakitori.


Tonkatsu
Tonkatsu are deep fried pork cutlets. Tonkatsu is usually served with shredded cabbage or on top of cooked rice (katsudon) or with Japanese style curry rice (katsu kare).


Nikujaga more information
Nikujaga is a popular dish of home style cooking made of meat (niku) and potatoes (jagaimo).

Soya Bean Dishes

Tofu, natto, miso and many other important ingredients of Japanese cooking are made of soya beans. The following are some of the most popular soya bean based dishes:

Yudofu
Yudofu are tofu pieces boiled in a clear, mild soup and dipped into a soya based sauce before being eaten.


Agedashi Tofu
Agedashi Tofu are deep fried tofu pieces that are dipped into a soya based sauce before being eaten.


Miso Soup
A bowl of miso soup often accompanies breakfast, lunch and dinner. It is made by dissolving miso paste in hot water and adding additional ingredients such as wakame seaweed and small pieces of tofu.

Yoshoku Dishes

A large number of Western dishes have been introduced to Japan over the centuries. Many of them have become completely Japanized, and these dishes are now called Yoshoku dishes. Some of the most popular ones are:

Korokke more information
Korokke has its origins in the croquettes which were introduced to Japan in the 19th century. Korokke are breaded and deep fried, and come in many varieties depending on the filling. The most common filling is a mix of minced meat and mashed potatoes.


Omuraisu
Omuraisu (abbreviation for omelet rice) is cooked rice, wrapped in a thin omelet, and usually served with a gravy sauce or tomato ketchup.


Hayashi Raisu
Hayashi rice is Japanese style hashed beef stew, thinly sliced beef and onions in a demi-glace sauce served over or along side cooked rice. It resembles kare raisu, and, like kare raisu, it is also eaten with a spoon.


Hamubagu
Hamubagu is a Japanese style hamburger steak. It is typically served on a plate and usually with a demi-glace sauce, but without a bun.

Other Dishes

Tempura more information
Tempura is seafood, vegetables, mushrooms and other pieces of food coated with tempura batter and deep fried. Tempura was introduced to Japan by the Portuguese in the 16th century, but has become one of Japan's most famous dishes internationally.


Okonomiyaki more information
Okonomiyaki is a mix between pizza and pancake. Various ingredients such as seafood, vegetables and meat can be mixed with the dough and placed on the okonomiyaki as topping.


Monjayaki
Monjayaki is a Kanto region specialty that is similar to Okonomiyaki, however, the dough used is much more liquid than the okonomiyaki dough.


Gyoza more information
Gyoza are dumplings with a filling usually made of minced vegetables and ground meat. Gyoza were introduced to Japan from China. In Japan gyoza are usually prepared by frying them.


Chawanmushi
Chawanmushi is savory steamed egg custard that usually contains pieces of chicken, shrimp, fish cake and a ginko nut mixed inside.


Tsukemono
Tsukemono are Japanese pickles. There are many variety of pickles, and a small dish of tsukemono is usually served with Japanese meals.

Korean Traditional Food 한식

Korean traditional food is one of the most unique cuisine thrughout the Asia region. Basically, Korean traditional food is based on the Korean Royal Court Cuisine (수라상, 水剌床, Surasang) which is traditionally consumed at the royal court from 1392 to 1910 in Korea.

Normally some seasoning and ingredients are often used in Korean dishes such as sesame seeds, galic, ginger, spring onion, sesame oil, DoenJang (된장, fermented bean paste), GoChuJang (고추장,苦椒醬) etc.

Korean food is known as a healthy food since it emphasizes the balance of nutrition just as mentioned in the order of food pyramid. Like other Asian country, rice is the basic food in Korean meal. Other than that, Korean also consumes noodles, various kind of vegetables, meats and tofu.

Korean food usually various from season to season, for example, during the winter, more types of Kimchee will be consumed and during summer NaengMyeon (냉면, cold noodle) will be served.

Now,, i will show a bit of korean traditional food : check this out -->

Bulgogi

Kimchee

Beebimbap

Kimbap

Samgyetang



Bulgogi

Bulgogi with side dishes Bulgogi





Bulgogi is the meat main dish among the Koreans. It is also one of the most popular grilled beef dish in Korea. It is made from prime cut beef and usually marinated with a mixture of soy sauce, sesame oil, pear juice, balce pepper, garlic, onion, spring onion, wine, salt and sugar up to 2 to 4 hours to enhance the flavor n tenderization.

Other than beef, Korean also call grilled pork as Dweji Bulgogi and grilled chicken as Buldak even the ways and the ingredients are different from each others. However the name of Bulgogi is commonly refered to grilled beef.

Traditionally, bulgogi is usually served with lettuce which is used to wrap the slice of the cooked meat along with some special sauce, rice and other side dishes and eaten as a whole.







Kimchee

Chinese Cabbage Kimchee Cucumber Kimchee Green Chili Kimchee Radish Kimchee

Kimchee is the most famous side dish among the Koreans or even foreigners. It is a must-served dish in every Korean meal. Kimchee is widely refered to Korean traditional fermented vegetables. At the very begining, kimchee is prepared for the winter season since they can't cultivate crops during winter. Therefore, they preserved the vegetables for consuming during the winter.

There are actually various types of kimchee in Korea such as cucumber kimchee, green chilies kimchee, chinese cabbage kimchee, radish kimchee and so on but the word Kimchee is commonly refered to chinese cabbage kimchee. During different season, different kind of kimchee will be served. For example during summer, cucumber kimchee and radish kimchee will be served. During spring, leafy vegetable will be the main ingredient for making kimchee and the kimchee in spring sometimes are not even fermented for a long period but seasoned for a short period. During winter, most of the kimchee are available since it is the most suitable time to consume kimchee.

The ingredients for making kimchee usually includes galic, ginger, spring onion, salt, vinegar, chilies, chilies pepper, salted fishes sauce etc. Combination of these ingredients give a special taste for the kimchee and it stands the name of "Aroma of Korea".






Beebimbap

Beebimbap Dolsot Beebimbap
Stired Dolsot Beebimbap
Beebimbap

Beebimbap is another popular rice based traditional Korean food. Korean consume this dish in Lunar Calendar New Year as their tradition. Beebimbap literally means "mixed rice" which consists of plain rice topped with minced meat,vegetables, egg, and GoChuJang (고추장,苦椒醬). Normally the GoChuJang will be served separately to control the spiciness of the dish.

There is another type of beebimbap which is called "dolsot beebimbap" (The word "dolsot" means stone pot) that is served in a heated stone bowl. The commonly used vegetables in beebimbap are cucumber, carrot, white radish, mushroom, spinach, soybean sprouts, bellflower root, seaweed etc. For both types of beebimbap, all ingredients are stirred together thoroughly before eating.

Over all beebimbap is a very healthy food because it consists various kind of vegetables and it consists a balance food's elements that our body needs.





Kimbap

Kimbap Kimbap Kimbap

Kimbap is a popular snack in Korea. It is found in the street in Korea and stalls are selling it along the street. Kimbap looks like quite similar to Japanese sushi, because of that, Kimbap also known as Korean sushi. This popular snack is being very variable due to its variable ingredients in it such as bulgogi, spinach, pickled radish and eggs.

It consits of rice and strips of vegetables, egg, meat rolled in a dried seaweek laver and sliced. Even kimbap is quite similar with Japanese sushi, however they are different. The differences between them are Japanese sushi rolls are minimal in ingredients and sushi rolls are usually just tuna or cucumber and eggs while Korean-style kimbap consist of variety of ingredients including meat and vegetables. Other than that, Kimbap doesn't contain any raw fish such as sashimi and kimbap usually dipped with soysauce with sesame oil unlike Japanese sushi roll dipped with soysauce and wasabi.





Samgyetang



Samgyetang
Samgyetang

Samgyetang (삼계탕,参鸡汤)or Chicken Ginseng Soup called in english, it is a soup based dish. Traditionally, it is served during the summer because its nutrients which can enhance our healthy during a hot summer in which we can be easily lost energy through excessive sweating.

Oringianlly this Samgyetang is a soup from the island of Cheju, and the most special thing is ginseng root is cooked and eaten like a vegetable with the chicken. The Samgyetang is cooked in a stone pot and served while still boilling. It is considered to be a summer dish in restaurants and homes.The dried red dates gives a contrasting sweetness to the chicken, rice and ginseng.

Usually, the whole chicken is boiled with Korean Ginseng, dried red dates, garlic, ginger and glutinous rice. Ginseng, or “insam(인삼)” as it is also called in Korea, brings a slightly bitter taste. Its properties are said to be strengthening and bring about rejuvenation to our body.

Name: Ono Haruna
Instruments: Vocals & Rhythm Guitar
Birthday: 1988/08/10
Birthplace: Aichi Prefecture
Blood type: A
Height: 153 cm

▪ Description ▪

HARUNA, the eldest among the group and also serves as the leader. A girl who had a passion for dancing and dreamed of becoming a dancer, but things changed when she met her co-members and eventually took on a rock n’ roll path. But the influence of dance stayed, the reason why some of their PV, choreography can be seen. HARUNA has the most powerful and deep voice that usually leads in their songs combined with the voices of the other 3 members.

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Name: Sasazaki Mami
Instruments: Lead Guitar & Vocal
Birthday: 1990/05/21
Birthplace: Aichi Prefecture
Blood type: AB
Height: 161 cm

▪ Description ▪

MAMI, the lead guitarist and serves that role very well. She has awesome and cool guitar skills that makes her fans more amaze. She appears serious and kinda dark in stage that is different from the other members, but it turns extremely opposite offstage – as she shows a very cheerful personality. Also among the group, she’s the biggest fan of Japanese Anime. She also has very noticeable solo parts in their songs because of her soft-punkish voice.

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Name: Suzuki Rina
Instruments: Drums & Vocal
Birthday: 1991/08/21
Birthplace: Osaka
Blood type: B
Height: 160 cm

▪ Description ▪

RINA, the youngest among the group and serves as the drummer. A girl that always has a smile painted on her face when performing – showing that performing and music is nothing but love. She’s also a cheerful and bubbly person as seen in their live interviews with the reactions she shows. Also among the 4 of them, she is the most active in their blog, making sure that fans is always updated to her and the group.

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Name: Ogawa Tomomi
Instruments: Bass & Vocal
Birthday: 1990/05/31
Birthplace: Hyogo Prefecture
Blood type: A
Height: 157 cm

▪ Description ▪

TOMOMI, the bass and writer of majority of their songs. Like HARUNA, she also dreamed of becoming a dancer but rock n’ roll opened a new path. Her dancing skills can be observed while performing with her amazing and graceful movements despite the fact that she is carrying a huge bass. TOMOMI has a very sweet and kinda “chipmunky” voice that is easy to like, together with HARUNA, their voices becomes a very perfect combo. She’s also the one that usually leads in solo parts of their songs.