The Bamboo grove is located behind
Tenryuji Temple. Both sides of the narrow path are bamboo fences (reaching to around hip height) guarding the large vest of bamboo grooves.
The dark canopy of bamboo stretches for several hundred meters.
In the canopy, the sunlight is largely shut out by the bamboo leaves, making it dim even during the day. Birds sing but cannot be seen, and the trains that run regularly near the grove can also be heard. In the occasional tender breeze, you can hear the bamboo leaves rustling softly against each other.
Botanically speaking, bamboo is a member of the rice family, and as it is hollow, like straw, it is relatively light. The regular distance between its joints makes the stem stronger, enabling it to stand so straight despite its slightness.
The Togetsukyo Bridge spans the Oi River, on whose surface is reflected Arashiyama. This bridge, which is famous for its cherry blossoms and autumn leaves, enhances the elegance of Arashiyama. Togetsu means "moon crossing" - and this bridge was so named by Emperor Kameyama because of the resemblance to that phenomenon. The present bridge, designed as if it melts into the beautiful scenery of Arashiyama, was completed in 1934.
Having witnessed the spectacular autumn colours at Tenryu-ji, I must say this paled in comparison. We had to brave the rain + 20 mins walk to get to the bridge. Slight tinge of disappointment.
Yatsuhashi ((
八ツ橋 or 八橋)), one of the best known meibutsu (famous regional products) of Kyoto. It is made from rice flour, sugar and cinnamon. Raw, unbaked yatsuhashi (nama yatsuhashi) has a soft, mochi-like texture and is often eaten wrapped around red bean paste. It may come in a variety of different flavours. Most notable to the Kyoto area is the black version of this. The addition of black bean powder to the wrapper gives a distinctive black colour.
Dinner at Chibo for Okonomiyaki (お好み焼き).
Leecher's love for sake began at this restaurant. I had a glass to warm myself and I must say, its pretty good!
The batter and other ingredients are fried on both sides on the teppan using metal spatulas that are later used to slice the dish when cooked. Cooked okonomiyaki is topped with ingredients that include otafuku/okonomiyaki sauce, aonori (seaweed flakes), katsuobushi (bonito flakes), Japanese mayonnaise and pickled ginger.
We finally succumbed to the coldness (it was 9 degrees due to the all-day rain) & bought our winter clothings @ Uniqlo ...which became our staple wear for the rest of the journey :)
Snacks that we have accumulated over the past few days, for friends & family.
The dark canopy of bamboo stretches for several hundred meters.
In the canopy, the sunlight is largely shut out by the bamboo leaves, making it dim even during the day. Birds sing but cannot be seen, and the trains that run regularly near the grove can also be heard. In the occasional tender breeze, you can hear the bamboo leaves rustling softly against each other.
Botanically speaking, bamboo is a member of the rice family, and as it is hollow, like straw, it is relatively light. The regular distance between its joints makes the stem stronger, enabling it to stand so straight despite its slightness.
The Togetsukyo Bridge spans the Oi River, on whose surface is reflected Arashiyama. This bridge, which is famous for its cherry blossoms and autumn leaves, enhances the elegance of Arashiyama. Togetsu means "moon crossing" - and this bridge was so named by Emperor Kameyama because of the resemblance to that phenomenon. The present bridge, designed as if it melts into the beautiful scenery of Arashiyama, was completed in 1934.
Having witnessed the spectacular autumn colours at Tenryu-ji, I must say this paled in comparison. We had to brave the rain + 20 mins walk to get to the bridge. Slight tinge of disappointment.
Yatsuhashi ((八ツ橋 or 八橋)), one of the best known meibutsu (famous regional products) of Kyoto. It is made from rice flour, sugar and cinnamon. Raw, unbaked yatsuhashi (nama yatsuhashi) has a soft, mochi-like texture and is often eaten wrapped around red bean paste. It may come in a variety of different flavours. Most notable to the Kyoto area is the black version of this. The addition of black bean powder to the wrapper gives a distinctive black colour.
Dinner at Chibo for Okonomiyaki (お好み焼き).
Table fitted with teppan! Will we get to grill it ourselves?
The batter and other ingredients are fried on both sides on the teppan using metal spatulas that are later used to slice the dish when cooked. Cooked okonomiyaki is topped with ingredients that include otafuku/okonomiyaki sauce, aonori (seaweed flakes), katsuobushi (bonito flakes), Japanese mayonnaise and pickled ginger.
We finally succumbed to the coldness (it was 9 degrees due to the all-day rain) & bought our winter clothings @ Uniqlo ...which became our staple wear for the rest of the journey :)
Snacks that we have accumulated over the past few days, for friends & family.
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