Friday, November 27, 2009

Ha Long Bay - One Of The Most Popular Travel Destinations

Ha Long (literally: Descending Dragon) Bay is a UNESCO World Heritage site located in Quang Ninh province. The bay features thousands of limestone karsts and isles in various sizes and shapes. Ha Long Bay is a center of a larger zone which includes Bai Tu Long bay to the northeast, and Cat Ba islands to the southwest. These larger zones share similar geological, geographical, geomorphological, climate and cultural characters. Ha Long Bay has an area of around 1,553 km², incuding 1,960 islets, most of which are limestone.

Historical research surveys have shown the presence of prehistorical human beings in this area ten of thousands years ago. Nowadays, Ha Long Bay is one of the most popular travel destinations in Vietnam.

500 years ago, Nguyen Trai praised the beauty of Ha Long Bay in his verse Lo Nhap Van Don, in which he called it "rock wonder in the sky". In 1994 the core zone of Ha Long Bay was listed by UNESCO in its World Heritage Sites. Together with Nha Trang Bay and Lang Co of Vietnam, Ha Long Bay is recognized as one of the most beautiful bays of the world.

Local legend has it that long ago, when the Vietnamese were fighting invaders, the gods sent a family of dragons to help defend the land. This family of dragons began spitting out jewels and jade. These jewels turned into the islands and islets dotting the bay, linking together to form a great wall against the invaders. The people kept their land safe and formed what later became the country of Vietnam. After that, dragons were interested in peaceful sightseeing of the earth and then decided to live here. The place where Mother Dragon flew down was named Ha Long, the place where the dragon children attended upon their mother was called Bai Tu Long island (Bai: attend upon, Tu: children, Long: dragon), and the place where the dragon children wriggled their tails violently was called Bach Long Vy island (Bach: white - colour of the foam made when Children Dragon wriggle, Long: dragon, Vy: tail).

The most remarkable geological events of Ha Long Bay’s history in the last 1,000 years include the advance of the sea, the raising of the bay area and the strong erosion that has formed coral and pure blue and heavily salted water. This process of erosion by seawater has deeply engraved the stone, contributing to its fantastic beauty. Present-day Ha Long Bay is the result of this long process of geological evolution that has been influenced by so many factors.

It is because of all these factors that tourists now visiting Ha Long Bay are not only treated to one of the true wonders of the world, but also to a precious geological museum that has been naturally preserved in the open air for the last 300 million years.

A community of around 1600 people live on Ha Long Bay in fishing villages. They live on floating houses and are sustained by capture fishing and marine aquaculture (cultivating marine biota).

Seafood in Ha Long is diversified. Cuttlefish, oyster, cyclinae, prawn (penaeidea, panulirus, parapenaeopsis...), sipunculoideas, nerita, charonia tritonis are among the varieties appearing in popular local dishes.

Sunday, October 18, 2009

How To Use Chopsticks

If you love Vietnamese food, you’ll need the full experience by eating them with chopsticks. Chopsticks are small tapered sticks used in pairs of equal length as the traditional eating utensils of Vietnam, China, Korea and Japan. Korea is the only one of these chopstick nations that use sleek and thin metal chopsticks. The other three countries use wooden chopsticks that vary in length and thickness.

While Vietnam, China, Japan and Korea had long included chopsticks as part of their traditional eating utensils, the use of chopsticks in a limited sense spread to other Asian countries in recent centuries with the influx of Chinese immigrants in Southeast Asia.

Watching others using chopsticks can make it look so easy, but when you try it, you end up asking for a fork. Here's how to say goodbye to that fork for good and put those chopsticks to work:

1. Pick up the first chopstick with the middle finger and thumb. Stiffen your hand for a firm grip. Have the broad end of the chopstick lay on the part where your thumb and index finger connect. Rest the narrow end on the tip of your ring finger, and hold it in place with the tip of your middle finger. (Hint: try holding it the way you hold a pen to write. It might rest on your ring finger or your middle finger, held in place by your index finger. Place the chopstick then lift your index finger so it can hold the second chopstick)

2. Grip the second chopstick with your index finger. Place your thumb over the second chopstick. Adjust your grip to a more comfortable position. Make sure the narrow tips of the chopsticks are even with each other to help prevent them from crossing or being unable to "pinch" the food.

3. Hold it steady. This chopstick should not move when you attempt to pick up food. Alternatively, hold the first chopstick steady and move the second (top) chopstick by moving the tip of your index finger up and down while the thumb remains relatively steady, acting like a pivot point. The top chopstick remains pressed to the index finger from the tip through the first joint. The movement comes from flexing the joint closest to the knuckle. Straightening your index finger opens the chopsticks and bending it closes them, with perhaps a slight flexing of the thumb to keep the chopsticks lined up with each other. (Note: this alternative is different from the photos in how the top chopstick is held. The movement comes from the top chopstick, not the bottom one, so the top chopstick is held so that it can be moved easily. Use the method that is comfortable for you)

4. Practice opening and closing the chopsticks. Make sure the broad ends of the chopsticks do not make an "X" as this will make it difficult to pick up food.

5. Pick up food at a good angle (try roughly 45 degrees from the plate), slightly lift it up. If it feels unstable, put it down and try again.

There are different etiquettes of using chopsticks. In Vietnam, you should avoid these things below:

1. Avoid sticking your chopsticks into your rice straight down. It's bad manners, because it resembles the incense that family members burn to mourn a dead relative. It also resembles the manner in which rice is symbolically offered to the dead in Vietnam, Japan, Korea and China. When you are finished, you should put the chopsticks over the bowl and lay them flat.

2. It is proper to always use two chopsticks at once, even when using them for stirring.

3. One should not pick up food from the table and place it directly in the mouth. Food must be placed in your own bowl first.

4. Chopsticks should not be placed in the mouth while choosing food.

5. Chopsticks should never be placed in a "V" shape when done eating, it is interpreted as a bad omen. &

Thursday, October 8, 2009

Ho Chi Minh City (Sai Gon) - The Biggest City In Vietnam

Ho Chi Minh City, commonly known as Sai Gon or by the abbreviations HCMC or HCM, is the biggest city in Vietnam. Under the name Sai Gon, it was the capital of the French colony of Cochinchina and later of the Republic Of Vietnam (South Vietnam) from 1954 to 1975. In 1976, Sai Gon merged with the surrounding province of Gia Dinh and was officially renamed Ho Chi Minh City. However, the name Sai Gon - formally known as District 1 - is still used commonly.

Today, the city's core is still adorned with wide elegant boulevards and historic French colonial buildings. The most prominent structures in the city center are Reunification Palace, City Hall, Municipal Theatre, City Post Office, State Bank Office, City People's Court and Notre-Dame Cathedral. Some of the historic hotels are the Hotel Majestic, dating from the French colonial era, and the Rex Hotel, Caravelle Hotel some former hangouts for American officers and war correspondents in the 1960s and 1970s.

With a big population now, Ho Chi Minh City is in need of vast increase in public infrastructure. To meet this need, the city and central governments have embarked on an effort to develop new urban centers.

Ho Chi Minh City is the most important economic center in Vietnam as it accounts for a high proportion of Vietnam's economy. Ho Chi Minh City plays an important driving impetus of economy of Vietnam.

The economy of Ho Chi Minh City covers different fields, from mining, seafood processing, agriculture, construction to tourism, finance, industry, trading. The consumption demand of Ho Chi Minh City is much higher than other provinces and municipalities of Vietnam, 1.5 times higher than that of Ha Noi.

About 300,000 businesses, including many large enterprises, are involved in high-tech, electronic, processing and light industries, also in construction, building materials and agro-products. Also crude oil is a popular economic base in Ho Chi Minh City. Investors are still pouring money into the city.

There are 171 medium and large scale markets, several supermarket chains, shopping malls, fashion, and beauty centers. Additional malls and shopping plazas are being developed within the city. Over 50 banks with hundreds of branches and about 20 insurance companies are also located inside the city. The first stock exchange in Vietnam was opened in the city in 2001.

Ho Chi Minh City is home to hundreds of cinemas and theatres, with cinema and dramatic ticketing revenue accounts for 60-70% of Vietnam’s total revenue in this industry. Unlike other dramatic teams in Vietnam’s provinces and municipalities, those in Ho Chi Minh City live on their own income and keep their theaters active everyday, and are not subsidized by the Vietnamese government. The city is home to most of the private movie companies in Vietnam.

Friday, September 25, 2009

Tet Trung Thu - Mid-Autumn Festival In Vietnam

Mid-Autumn Festival (also known as the Moon Festival) is a popular harvest festival celebrated by Vietnamese, Chinese, Japanese, Korean (even though they celebrate it differently). It is held on the 15th day of the 8th lunar month.

In Vietnam, it’s called Tet Trung Thu, one of the most popular family holidays. Vietnamese families plan their activities around their children on this special day. In a Vietnamese folklore, parents were working so hard to prepare for the harvest that they left the children playing by themselves. To make up for lost time, parents would use Mid-Autumn Festival as an opportunity to show their love and appreciation for their children.

Appropriately, the Mid-Autumn Festival is also called the Children’s Festival. This tradition continues in many Vietnamese communities outside of Vietnam. Tet Trung Thu activities are often centered around children and education. Parents buy lanterns for their children so that they can participate in a candlelight lantern procession. Vietnamese markets sell a variety of lanterns, but the most popular children’s lantern is the star lantern. Other children’s activities include arts and crafts in which children make lanterns. Children also perform traditional Vietnamese dances and participate in contests for prizes.

Like the Chinese, Vietnamese parents tell their children fairy tales and serve mooncakes and other special treats under the moon. A favorite folklore is about a carp that wanted to become a dragon, the carp worked and worked and eventually transformed itself into a dragon, this is the story behind the mythical symbol. Parents use this story to encourage their children to work hard so that they can become whatever they want to be.

One important event before and during Vietnamese Mid-Autumn Festival are unicorn dances. The dances are performed by both non-professional children group and trained professional groups. Unicorn dance groups perform on the streets go to houses asking for performing. If accepted by the host, "the unicorn" will come in and start dancing as a wish of luck and fortune, and the host gives back lucky money to show thankfulness. &

Thursday, September 17, 2009

Pho - Very Popular Beef & Rice Noodle Soup From Vietnam

Pho is very popular really, many ones said that talking about Vietnam was talking about Pho. Most of Vietnamese and foreigners love Pho in the first taste, that's why most of Pho restaurants usually have many customers though its price is not really cheap.

How to cook Pho ? Okay, let's cook it with Mai Pham !

This beloved noodle soup is a complete meal in itself and is best served for breakfast or lunch on a weekend. Because the simmering takes at least two hours, I like to prepare the broth a day ahead of time and keep it in the refrigerator, where it will last for three days. Many cookbooks call for it to be made with oxtail bones, but I prefer marrow bones and beef chuck, which is what Pho cooks in Vietnam use. A good Pho broth needs to be clear, not muddy and dark, certainly fragrant of beef, anise and ginger.

You can serve this soup with several toppings, but the easiest ones to prepare at home are cooked and raw beef.

To use broth that has been made in advance, bring it to a boil, then add fresh ginger to refresh it. Come serving time, get friends or family to help cook the noodles and assemble the bowls. Make sure that the broth is boiling hot and the bowls preheated. Allow about 1 part noodles to 3 parts broth for each bowl.


* 5 pounds beef marrow or knuckle bones
* 2 pounds beef chuck, cut into 2 pieces
* 2 (3 inch) pieces ginger, cut in half lengthwise and lightly bruised with the flat side of a knife, lightly charred
* 2 yellow onions, peeled and charred
* 1/4 cup fish sauce
* 3 ounces rock sugar, or 3 tablespoons sugar
* 10 whole star anise, lightly toasted in a dry pan
* 6 whole cloves, lightly toasted in a dry pan
* 1 tablespoon sea salt

Noodle Assembly:
* 1 pound dried 1/16 inch wide rice sticks, soaked, cooked and drained (see Tips, below)
* 1/3 pound beef sirloin, slightly frozen, then sliced paper-thin across the grain

* 1/2 yellow onion, sliced paper-thin
* 3 scallions, cut into thin rings
* 1/3 cup chopped cilantro
* 1 pound bean sprouts
* 10 sprigs Asian basil
* 1 dozen saw-leaf herb leaves (optional)
* 1 serrano chili, cut into thin rings
* 1 lime, cut into 6 thin wedges
* Freshly ground black pepper


1. In a large stockpot, bring 6 quarts water to a boil. Place the bones and beef chuck in a second pot and add water to cover. Bring to a boil and boil vigorously for 5 minutes. Using tongs, carefully transfer the bones and beef to the first pot of boiling water. Discard the water in which the meat cooked. (This cleans the bones and meat and reduces the impurities that can cloud the broth.) When the water returns to a boil, reduce the heat to a simmer. Skim the surface often to remove any foam and fat. Add the charred ginger and onions, fish sauce and sugar. Simmer until the beef chuck is tender, about 40 minutes. Remove one piece and submerge in cool water for 10 minutes to prevent the meat from darkening and drying out. Drain, then cut into thin slices and set aside. Let the other piece of beef chuck continue to cook in the simmering broth.

2. When the broth has been simmering for about 1 1/2 hours total, wrap the star anise and cloves in a spice bag (or piece of cheesecloth) and add to the broth. Let infuse until the broth is fragrant, about 30 minutes. Remove and discard both the spice bag and onions. Add the salt and continue to simmer, skimming as necessary, until you're ready to assemble the dish. The broth needs to cook for at least 2 hours. (The broth will taste salty but will be balanced once the noodles and accompaniments are added.) Leave the remaining chuck and bones to simmer in the pot while you assemble the bowls.

3. To serve, place the cooked noodles in preheated bowls. (If the noodles are not hot, reheat them in a microwave or dip them briefly in boiling water to prevent them from cooling down the soup.) Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil; ladle about 2 to 3 cups into each bowl. The broth will cook the raw beef instantly. Garnish with yellow onions, scallions and cilantro. Serve immediately, inviting guests to garnish the bowls with bean sprouts, herbs, chilies, lime juice and black pepper.

How to Char Ginger and Onions:
To char ginger, hold the piece with tongs directly over an open flame or place it directly on a medium-hot electric burner. While turning, char until the edges are slightly blackened and the ginger is fragrant, about 3 to 4 minutes. Char the onions in the same way. Peel and discard the blackened skins of the ginger and onions, then rinse and add to the broth.

Chef Mai Pham shares her tips:

• Rice sticks are translucent, linguini-shaped dried noodles sold in Asian markets. For Pho, buy the small, 1/16 inch wide variety. To prepare them, first soak them in cold water for 30 minutes and drain. Then bring a large pot of water to a rolling boil. When you're ready to serve (not before), place the noodles, one portion at a time, into a sieve and lower it into the boiling water. Using chopsticks or a long spoon, stir so the noodles untangle and cook evenly. Blanch just until they're soft but still chewy, about 10 to 20 seconds. Drain completely, then transfer to a preheated bowl. Cook the remaining noodles the same way. If you're cooking for several people, you may also cook the noodles all at once by adding them directly to the pot of boiling water. Just make sure to serve them immediately.

• The Vietnamese believe that "a meat dish should taste like a meat dish," says Pham. Cooking the meat with vegetables would distort its flavor, so all veggies (except for aromatics like ginger and onion) are added after cooking. Since Vietnamese food is so simply prepared, using the freshest, highest-quality ingredients is essential. Pham recommends seeking out organic, antibiotic-free meat and purchasing it on the same day you plan to use it to ensure freshness.

• Fish sauce, a pungent, salty liquid made from fermented anchovies, adds depth and flavor to numerous Vietnamese dishes. For best results, choose bottles priced at $3 to $4 rather than $1, and pass on jars that are dark, which indicates oxidation or the presence of additives. "Look for fish sauce in glass jars. Avoid plastic," says Pham. "The fish sauce should have a nice, even color, like iced tea." She suggests Three Crabs, Lobster Boy, and Phu Quoc brands. When cooking with fish sauce, always add it to other liquids: Never place it directly in a hot, dry pan, which would broadcast its pungent, fishy odor throughout your kitchen in a less than pleasant way. Soy sauce is an acceptable vegetarian substitute, though it does lack fish sauce's smoky complexity.

• When prepping ingredients for Vietnamese cooking, Pham recommends cutting everything into small, even sizes, which cook more quickly and evenly. A mandoline makes quick work of the paper-thin slices of onions that top this soup.

• Asian basil, also called holy basil, has a delicate anise flavor. Regular (sweet) basil does not make a good substitute, as it's too strong. "Use mint instead," says Pham. Saw-leaf herb has a floral, cilantro-like flavor and three to four inch long, dark-green leaves with serrated edges. Cilantro or Asian basil make good substitutes. Both herbs can be found in the produce section of Asian grocery stores or in farmers' markets.

• Pham suggests substituting fresh red serrano chiles, which are hotter and sweeter than their green counterparts.

Wednesday, September 9, 2009

Ha Noi - Capital Of Vietnam

Ha Noi is located in the Red River Delta, in the center of North Vietnam. Ha Noi means 'Hinterland Between Rivers' (Ha: River, Noi: Interior). Ha Noi's territory is washed by the Red River and its tributaries, but there are some other rivers flowing through the capital.

Ha Noi is a sacred land of Vietnam. In the 3rd century BC, Co Loa was chosen as the capital of the Au Lac Nation of Thuc An Duong Vuong. Ha Noi later became the core of the resistance movements against the Northern invasions. Located in the middle of the Red River Delta, the town has gradually expanded to become a very populations and rich residential center. At different periods, Ha Noi had been selected as the chief city of Vietnam under the Northern domination. In the autumn of Canh Tuat lunar years (1010), Ly Thai To, the founder of the Ly Dynasty, decided to transfer the capital of Dai Viet (大越, the Great Viet, the old name of Vietnam) from Hoa Lu to Dai La, and so he rebaptized it Thang Long (昇龍). The year 1010 then became an historical date for Ha Noi and for the whole country in general. For about a thousand years, the capital was called Thang Long, then changing to Dong Do (東都), Dong Kinh (東京, the same characters are used for Tokyo, Japan), and finally to Ha Noi (河内), in 1831. This sacred piece of land thereafter continued to be the theatre of many fateful events.

Throughout the thousand years of its eventful history, marked by destruction, wars and natural calamities, Ha Noi still preserves many ancient architectural works including the Old Quarter and over 600 pagodas and temples. Famous sites include the One Pillar Pagoda (built in 1049), the Temple of Literature (built in 1070), Ha Noi Citadel, Ha Noi Opera House, President Ho Chi Minh's Mausoleum...

Ha Noi also characteristically contains 18 beautiful lakes such as Hoan Kiem Lake, West Lake, and Truc Bach Lake..., which are the lungs of the city, with their surrounding gardens and trees providing a vital source of energy.

Ha Noi is safe and accessible, friendly and easy to move around in. Extremely livable, fascinating and genuine are how most expatriates describe their Ha Noi living experiences.

The cultural life in Ha Noi is very interesting. Many of the well-known Vietnamese painters, musicians and writers have been trained in the best schools of Ha Noi. There are many housing options from gated communities to old French villas, from serviced apartments to Vietnamese houses. More and more, everything you'll need for living, household use, and school items are widely available. Supermarkets and shops stock many European and western products, art and school supplies are inexpensive and readily available. Satellite television, Internet access, and entertainment options abound. There are bowling alleys, arcades, many parks, and a water park. Fitness clubs, tennis courts, and swimming pools are convenient and music and sporting lessons are easy to arrange. Also, many cultural and arts events from symphony orchestra and ballet to the circus and water puppets bring a dynamism to city life.

Ha Noi economy is improving rapidly. In addition to the flourishing tourism, the city is confident that its other industries will continue to develop. Factories are sprouting like mushrooms around the city along with many local arts and crafts businesses. Commerce is expanding and new shops are opening everyday, such as bar and restaurants, decoration and souvenir stores and phone shops., &

Friday, September 4, 2009

Hoi An - Famous Ancient Town

Hoi An is a small city located in Quang Nam province and is home to approximately 120,000 inhabitants. In 1999, the old town was declared a World Heritage site by UNESCO as a well-preserved example of a Southeast Asian trading port of the 15th to 19th centuries, with buildings that display a unique blend of local and foreign influences.

Hoi An was founded as a trading port by the Nguyen Lord Nguyen Hoang sometime around 1595. The Nguyen Lords were far more interested in commercial activity than the Trinh Lords who ruled the north. As a result, Hoi An flourished as a trading port and became one of the most important trade ports on the South China Sea. Captain William Adams, the famous English sailor and confidant of Tokugawa Ieyasu, is known to have made at least one trading mission to Hoi An (around 1619).

In the 1700s, Hoi An was considered by some Chinese merchants to be the best destination for trading in all of Southeast Asia. However, the importance of Hoi An declined sharply at the end of the 1700s because of the collapse of Nguyen rule (thanks to the Tay Son Rebellion - which was opposed to foreign trade). Then, with the triumph of Emperor Gia Long, he repaid the French for their aid by giving them exclusive trade rights to the nearby port town of Da Nang. Da Nang became the new center of trade (and later French influence) in central Vietnam while Hoi An was a forgotten backwater. Local historians also say that Hoi An lost its status as a desirable trade port due to silting up of the river mouth.

The result was that Hoi An remained almost untouched by the changes to Vietnam over the next 200 years (somewhat reminiscent to the famous walled city of Carcassonne in southern France).

As of 2009, Hoi An is still a small city, but it attracts a fair number of tourists, also being a well-established place on the backpacker trail. Many visit for the numerous art and craft shops and tailors, who produce made-to-measure clothes for a fraction of the Western price. Several Internet cafes, bars and restaurants have opened along the riverfront. Hoi An is famed for its centuries old Cao Lau noodle, which can only be uniquely served here.The town is also famed for its unique lanterns.

Saturday, August 15, 2009

Ao Dai - Vietnamese Traditional Dress

The Ao Dai is the most recognizable traditional dress seen in Vietnam, and though western style clothes are popular, this beautifully styled outfit is still actively worn throughout the country during Tet, at work, to weddings, and other national celebrations.

Ao Dai is pronounced 'Ao Zai' in the North or 'Ao Yai' in the South. The word Ao Dai means ‘Long Dress’, and is a two piece garment. The bottom part consists of loose pants that reach the ankles. The top is a tight fitting tunic with long sleeves and a high collar with two panels that float loosely down the front and back.

The Ao Dai is famously known to ‘cover everything, but hide nothing’, and it perfectly accentuates the long, lithe body possessed by Vietnamese women. When choosing to wear the Ao Dai it pays to have a similarly shaped figure.

Historically the Ao Dai is believed to come from China, when the newly crowned king Nguyen Phuc Khoat decreed in 1744 that the Ming Chinese style of dress would be adopted by all his subjects. Since then, both men and women have worn different variations of the Ao Dai. It has never been an official ceremonial dress, and has always been used an everyday outfit.

Now, with western fashions popular in Vietnam, the once ‘everyday’ Ao Dai are now only worn at special occasions and by office staff in companies that require it. It has experienced a revival in recent years, and its extremely common now to see women navigating traffic on bicycles and motorbikes, expertly lifting the long panels away from greasy spokes and gears.

Men no longer wear the garment as much as women do, confining it to traditional weddings the normal photo shoots popular with Vietnamese all over the country.

The variations in colors of this unique national costume is amazing: high school girls wear white ones, female cabin crew on Vietnam Airlines wear red ones, and bank employees wear ones matching their company’s logo. It’s also common for older women to wear Ao Dai to be made of a velvety material and accented with a rope of pearls.

The style of today’s Ao Dai remains close to the antique originals, and hasn’t changed very much in the last 100 years, however in the last thirty years changes have been made to the pleating and the lengths of the collar.

Many Vietnamese designers are now reinterpreting the Ao Dai, experimenting with new materials, decorations, and adornments. Many of their studios can be found in Sai Gon and Ha Noi, with prices ranging up to several hundred dollars for one of their creations.

For foreign women traveling in Vietnam, Ao Dai makes excellent handmade souvenirs. Shopping for material in Sai Gon’s Ben Thanh market is a good excursion and you will make friends along the way by asking for suggestions and tailors to recommend. Numerous tailors can be found in Sai Gon, Hoi An and Ha Noi that specialize in making excellent Ao Dais. Most of them can make the outfit in 24 hours or less. What better way is there to remember your fantastic trip to Vietnam ? You’ll be reminded of the beautiful country every time you put your Ao Dai on. &

Friday, August 14, 2009

East Asian Cultures' Surnames - Vietnam - Korea - China - Japan

Vietnamese, Korean & Chinese names generally consist of three parts: a family name, a middle name, and a given name, used in that order. This is in accordance to the East Asian system of personal names. Vietnamese, Korean & Chinese share the same surnames with a little (or completely) different pronunciations.

East Asian Cultures' Surnames - Vietnam - Korea - China - Japan

Japanese names (人名 jinmei) in modern times usually consist of a family name (surname), followed by a given name. This order is common in countries that have long been part of the Sinosphere, including among the Chinese, Korean, Vietnamese and Japanese cultures.

The list you're going to view will NOT include the real Japanese surnames, however, there is something relates to Vietnamese, Korean & Chinese surnames. We collected information from a list at
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