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King Rama IX Golden Jubilee Monument ซุ้มเฉลิมพระเกียรติกาญจนาภิเษก is a monument erected in 1996 AD, in the honour of King Rama IX, to commemorate the Golden Jubilee of his reign, i.e. 50 years on the throne.
The Golden Jubilee Monument” is based from the Erawan it is part the BMA logo symbol. (รูปสัญลักษณกทม) Usually the Erawan elephant has 3 heads but this one has four in order to be seen as a three headed elephant from all sides.
The reason for using marble is that white color of the marble represents white elephant, a sacred animal own only by kings. Around the octagon plate combines with door facade of 7 precious gems and carves with history of “Golden Jubilee Monument”. On the base is decorated with footed tray around cloister. It is 14 meters height and weight 270 tons.
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Tom yum or tom yam (ต้มยำ tom yam) is a type of hot and sour Thai soup, usually cooked with shrimp (prawn). Tom yum has its origin in Thailand. In recent years, tom yum has been popularised around the world. The words "tom yam" are derived from two Thai words. Tom refers to the boiling process, while yam refers to a Thai spicy and sour salad. Tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The soup is also made with fresh ingredients such as lemongrass, kaffir limeleaves, galangal, lime juice, fish sauce, and crushed red chili peppers.
Shown is tom yam kung (Thai: ต้มยำกุ้ง) - the version of the dish most popular among tourists, is made with prawns as the main ingredient. The dish originated during the Rattanakosin Kingdom.[
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Mango sticky rice (Thai: ข้าวเหนียวมะม่วง khaoniao mamuang) is a traditional Thai dessert made with glutinous rice, fresh mango and coconut milk, and eaten with a fork, spoon, or sometimes the hands. Although originating in Thailand, it is consumed throughout the Indochina region and the rest of Southeast Asia and South Asia, including Laos, Cambodia, Vietnam, India and Bangladesh. Mango sticky rice is usually eaten in the peak mango season, the summer months of April and May in Thailand.
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Osaka Castle (大坂城 or 大阪城, Ōsaka-jō) is a Japanese castle in Chūō-ku, Osaka, Japan. The castle is one of Japan's most famous landmarks and it played a major role in the unification of Japan during the sixteenth century of the Azuchi-Momoyama period.
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Hokan-ji Temple 法観寺 is known colloquially as Yasaka-no-tō 八坂の塔 (Yasaka Pagoda). It is a 46-meter tall pagoda with graceful, sloping roofs on each tier, which lies in the middle of an old Kyoto neighborhood, between Kiyomizu-dera Temple and Yasaka-jinja Shrine. It is one of the unexpected treasures that reward the person on a casual stroll through the Higashiyama District. Originally built by the Imperial Prince Shotoku in 589, the pagoda is said to have been inspired by a dream. Also, it is regarded as thr oldest pagoda in Kyoto.
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Himeji Castle (姫路城 Himeji-jō) is a hilltop Japanese castle complex situated in the city of Himeji which is located in the Hyōgo Prefecture of Japan. The castle is regarded as the finest surviving example of prototypical Japanese castle architecture, comprising a network of 83 rooms with advanced defensive systems from the feudal period. The castle is frequently known as Hakuro-jō or Shirasagi-jō ("White Egret Castle" or "White Heron Castle") because of its brilliant white exterior and supposed resemblance to a bird taking flight.
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Okonomiyaki (お好み焼き o-konomi-yaki) is a Japanese savory pancake containing a variety of ingredients. The name is derived from the word okonomi,meaning "how you like" or "what you like", and yaki meaning "cooked" (usually fried). Okonomiyaki is mainly associated with the Kansai or Hiroshima areas of Japan, but is widely available throughout the country. Toppings and batters tend to vary according to region. In Tokyo, there is a semi-liquid okonomiyaki called 'monjayaki.
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Takoyaki (たこ焼き or 蛸焼) is a ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special molded pan. It is typically filled with minced or diced octopus (tako), tempura scraps (tenkasu), pickled ginger, and green onion. Takoyaki are brushed with takoyaki sauce (similar to Worcestershire sauce) and mayonnaise, and then sprinkled with green laver (aonori) and shavings of dried bonito. There are many variations to the takoyaki recipe, for example, ponzu (soy sauce with dashi and citrus vinegar), goma-dare (sesame-and-vinegar sauce) or vinegared dashi.
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