girl in colorful kimono and a fox mask in front of wooden fence. silverfoxlv

I’m Jelena, a traveler, a photographer, and an Explorer.

My nickname – Silverfoxlv

Consists of an old joke (I’ll tell that joke later) that stuck to me and became my official alias, and location code. I’m starting this blog coz I was asked so many times by my followers and friends “when you will make your blog, when can we read it.” People asked for hidden gems, maps, insider info, and many other things. 

And to be completely honest, I tried to do that in my IG post, but as it showed no one is interested in reading long texts in IG, and that’s understandable. IG is primarily for photo sharing. That’s why I will just start my blog as it is. Without worrying about how my blog looks, or how the starts will look like. Straight and simple.

So, to make a long story short, this blog is travel scribbles, diary of my traveling with family, preparing for it, and discoveries along the way. Maybe even meeting with people, who approached me on IG (Yes, that also happens) and sharing their stories, stuff that I learned and would like to share with others. 

You won’t see here beauty tips or tricks, but I have 0 problems to show you what is in my cosmetics bag that I’m taking with me. And if I’ll find something that helped me I will share it with you even if that will be a perfect face toner from Alaska (and yes, I’ll add a link to it, so you will be able to find it).

I know that main question which some people will ask me is – “why do you do this?”, and believe me, I am asking myself absolutely the same question every time I’m taking my phone or laptop to write a blog post. No matter where – IG, Tumbler, Facebook or here. I don’t have a marketing team, I’m the one-man orchestra, no-one will research instead of me and no-one will edit the pictures, or write posts. 

 But when I have doubts, I go to my IG page and read my bio- “I help people to get inspired by traveling, and travel with me online.” I know that first, that sounds cheesy, and yes, it made me cringe for a while. 

Eventually, that changed, because I got many DM from people who physically can’t travel, who have their more important battles to win, and they find their escape in my pictures. I guess that because I’m almost none-existing in my photos, so you can imagine that you are the one who was there and did see those places. 

On this note, let me finish this watery piece of content, and if you made it till the end, you are my hero. Hope to see you again soon, here, or on IG. 

#zerotohero

Seoul , South Korea

Seoul south Korea, city view ,
See No Evil, Hear No Evil, Speak No Evil! — MPA Travels

Plastic & Nature

It’s important to regularly step back and think about how our everyday actions impact the planet. Right now, there are 150 million metric tons of plastic in our oceans—and we’re releasing an additional 8 million metric tons each year. Plastic pollution exists almost everywhere in the ocean, from the remote seas of the Arctic to the floor of the deep sea.

This shocking amount of plastic impacts ocean wildlife, too. Sea turtles mistakenly eat plastic bags that they confuse with jellyfish. Sea birds, whales, dolphins, and other marine animals. Often turn up dead with stomachs full of plastic or get caught in abandoned plastic fishing nets. Even land animals are now forced to live among plastic pollution.

Luckily, we can take small steps in our everyday lives to reduce plastic waste and make a big impact on the environment. If every American sipped out of just five fewer straws per year, we could keep more than 1.5 billion straws out of landfills—and our ocean. Here are three other ways we can reduce plastic waste: 

  • Cut back on single-use plastics. While plastic bags, bottles, and other items that we use just once and then throw away may be convenient at the moment. But using canvas bags or reusable bottles helps cut plastic pollution. By using glass and/or metal jars for storage, packed lunches, soaps, and beauty products. You can also cut back on your plastic waste.
  • Choose to reuse. Skip the plastic utensils at your favorite lunch spot. Instead, opt for a set of reusable forks, spoons, and knives that you can use every day of the week. 
  • Recycle… Plastic bottles, paper, electronics, and batteries—among other items—can often be recycled. Learn how to properly dispose of or recycle these products and reduce consumer waste.

Jinju National Museum

 

One thing everyone can agree on is that a vacation can be expensive. Especially in a country known for its delicious cuisine. For those on a budget or a hungry traveler. Wanting to capture the real essence of South Korea, indulging in scrumptious, street food is your best option. Here is a list of mouth-watering street snacks, guaranteed to satisfy those cravings while exploring the vibrant city of Busan.

Hotteok

The insatiable sweet tooth is a vice that many confess to having. Stuffed with pungent spices and sunflower seeds, this cinnamon and brown sugar pancake will not disappoint. Tourists visiting in winter would be at an advantage as they can enjoy the dessert, piping hot, which would counteract the effects of a frosty atmosphere. Nevertheless, the dish is enjoyed all year round and can be the perfect end to a night on the town.

Dakkochi

Succulent chunks of chicken breast skewered with assorted vegetables and grilled on an open flame. The result is a tender and juicy explosion of flavors that are infused with a delicate balance of aromas emanating from the chili and garlic marinade. This cheap but wholesome delight is served with a spicy hot sauce, the perfect combination and the reason why this dish is to be enjoyed over and over again. These skewered jewels foster a taste that is reminiscent of irresistible barbecue delights.

Price: 2000 Won

Tteokbokki

A staple dish in Korea, spicy, braised, cylindrical rice cakes accompanied by a serving of boiled egg, fish cake or meat. Often used as an accompanying ingredient in iconic dishes such as ramen and fried chicken, this hearty snack is sure to satiate your hunger. Those who opt for a milder alternative can enjoy omuk (fish cakes) with these chewy treats or a cream sauce to sooth your taste buds. Vendors usually round off the snack with the addition of ramen or dumplings swimming in a pungent broth.

Price: 2500 Won

My favorite: Tteokbokki in omuk broth

Soondae

Strangely enough, what appears to be a decadent dessert is in fact a variety of Korean sausage prepared with the intestinal lining of local pigs. The outer lining is then stuffed with delectable ingredients, including onions, garlic and fine glass noodles. This medley, together with the addition of pig’s blood makes for a mouth-watering snack that is then steamed and sliced. Usually served with slivers of pig’s liver, this rare delicacy can be savored while strolling through the streets of Busan, right from the comfort of a paper cup or toothpick allowing for easy disposal.

Price: 6000 Won

My favorite:: Sumptuous fillings

Chapssaltteok

A frequent component of many desserts is a red bean filling. The chapssaltteok is similar to a Chinese steamed bun and contains a lightly sweetened red bean paste, spooned into a flattened dough ball formed from glutinous rice flour. The bun is then lightly steamed to preserve its doughy texture. This light and sugary snack pleases even the pickiest eater as the essence of the filling doesn’t overpower the dish.

Price: 1000 Won

My favorite:: Yaksik (Glutinous rice bars enriched with dried fruits and nuts)

Kyoto Kitcho, is a 3 Michelin Star restaurant nestled in Arashiyama. It’s one of the most respected restaurants in Japan, and definitely up there for the most beautiful, not only in Japan, but in the entire world.

Kyoto Kitcho

Kitcho began in 1925 as a tiny restaurant of Japanese cuisine in Osaka. And has devoted itself ever since believing Japanese cuisine as a specialty in the world. Kyoto Kitcho is run by the third-generation chef. This journey would not have been possible without the support of so many. Who has joined us in building this proud history. We would like to take this opportunity to thank everyone. And share some of the key relationships and events that have helped weave the history of Kyoto Kitcho.

– Kyoto-Kitcho

More of cultural immersion, a part art exhibition, and part sensory banquet

This is just one flavor of the Kaiseki course promised at the three-star Michelin Kyoto Kitcho Arashiyama. A restaurant based on Japanese tea ceremony traditions, guests dine in a classic Ryokan setting, overlooking a serene and meditative garden while devouring traditional Japanese cuisine.  

Giving equal importance to visual design and flavors, this award-winning and family-run restaurant seeks to transmit Japanese heritage through “umami,” translated as savoriness, and “omotenashi,” meaning wholehearted hospitality. Believing Kaiseki to be the embodiment of “omotenashi,” the tea ceremony-inspired experience at Kyoto Kitcho Arashiyama is founded on respect, making guests feel unique and at ease. Simultaneously, its second central mission is to produce meals that are expressions of seasons and place. 

A restaurant based on Japanese tea ceremony traditions, guests dine in a classic Ryokan setting, overlooking a serene and meditative garden while devouring traditional Japanese cuisine.  “

The restaurant is based on Japanese tea ceremony traditions. Guests are dining in a classic Ryokan setting, overlooking a serene and meditative garden while devouring traditional Japanese cuisine.

All Ingredients are carefully selected by the chef. Tokyoka Kunio – conjures dishes that allow each seasonal ingredient to shine and flavors to savor. His intent is to emphasize a seamless synergy between cuisine and natural beauty and cuisine and artistic expression.
There are several courses to a Kaiseki meal. But a theatrical display of color, texture, spices, fruits, and meats will undoubtedly delight the senses. Vibrant autumn leaves embellish the autumnal menu, and tender cherry blossoms enliven the spring presentation of sushi dishes. Where the food comes arranged like an under-the-sea diorama in the formation of flowers. Expect also pieces of lobster organized into bunches of threes. And gathered with spiced leaf vegetables and thin sticks of fried kelp to create a bough suggestion.

Paying homage to Japan’s tea ceremony traditions, Kyoto Kitcho Arashiyama is the pièce de résistance of Kaiseki-dining restaurants.”

Experience, nonetheless, exceeds the physical joy

As servers sit nearby to educate on the properties and traditions behind the ingredients. Consequently, the tasting of wasabi and seaweed encrusted with gold foil and drizzled with soy and plum sauce. Becomes an exceptional moment, creating a long-lasting memory. One obtains a more profound recognition and understanding of the lotus roots. Sweet yams, okra, as well as pumpkin omelets covered in a lotus leaf. As they understand, it has actually been prepared with Japan’s multi-layers of heritage.
Chefs “Omakase” course, meaning “I’ll leave it up to you,” has the chef conjuring bespoke menus. Preparing the meal in your private room. Hints of dishes like briny blue crab adjoined with sour vinegar jelly or the mildly sweet undertones of the barracuda sushi travel through the air. As one takes in such aromas, guests are encouraged to relax by savoring the Kitcho Teio Sake’s fruity flavors before ending. The evening ends with a refreshing fruit platter accompanied by a restorative melon cream sauce.
Kyoto Kitcho Arashiyama is the pièce de résistance of Kaiseki-dining restaurants. Taking guests on a journey of discovery through “umami” and “omotenashi,” they become acquainted with “shun”- the very best of Japan’s natural ingredients and ancient practices.

Visited: November 2019
References: KYOTO KITCHO , Kyoto Kitcho, Arashiyama ,

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