Japan Week Planned for Grand Central Terminal

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Japan Week planned for Grand Central Terminal By Rick Lundstrom on February, 1 2013 | Airline & Terminal News Japan Week, a public-private partnership that promotes Japanese culture, food and beverages to encourage tourism to Japan will hold its 2013 program March 19-21 Grand Central Terminal's Vanderbilt Hall in New York. "Through our Japan Week program this year, we want to showcase Japan's regional cultures and local flavors that make it so enticing, both for new and seasoned travelers," said Yuki Tanaka, Executive Director, Japan National Tourism Organization (JNTO). "We'll be showcasing hidden cultural gems that will capture the imaginations of our guests and inspire them to explore Japan in all of its beauty and possibilities." A March 19 kickoff will commemorate Tokyo Station's "sister station" relationship with Grand Central Terminal. Tokyo Station, now in its 99th year, is the first station to be chosen by the Metropolitan Transit Authority (MTA) for the designation. Representatives from Japan Railways (JR) and the MTA will be present at a special ceremony. The venerable New York station is also noting a milestone of its own. A corner of the hall will be devoted to Japanese ekiben bento boxes sold at railway train stations throughout Japan. Ekiben often contain local specialties from the region in which they are sold, and their debut at Japan Week will allow attendees to experience a culinary tour of Japan's diverse regions. 1 Copyright DutyFree Magazine. All rights reserved. To replicate a traditional tachinomiya (standing bar), the event will construct a Japanese "pop-up" bar in the evenings selling jizake, which is local sake (rice wine) that is produced by small craft brewers and is prized across Japan, as well as shochu, the country's distilled spirit. Sake professionals will serve sake and shochu by the glass and will be available to answer questions. One of the event's unique cultural highlights will be a 30-minute demonstration of geisha make-up techniques by Satomi Shiroma, who is among only 10 masters of this art in Japan. 2 Copyright DutyFree Magazine. All rights reserved..

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9789401437578.Pdf
CONTENTS 6 Introduction 10 About 12 About this book 15 Locations (+ overview recipes) 15 Tokyo 16 Osaka 18 Fukuoka 19 ...and beyond! TOM'S STORY 21 Mission ramen 44 Izakaya in Kyoto 62 Team-building Japan 75 Fukuoka – The home of tonkotsu 84 Ramen noodle bar 114 On the road 137 Eat ’till you drop 180 Tokyo food crawl 192 A chef’s table TOMOKO AND MIHO 24 Good food and lots of laughter 33 Miso 100 Bento 107 Sake and shochu 133 Okonomiyaki: Hiroshima-Yaki and Osaka-Yaki 142 The shopping street Tenjinbashisuji Shotengai 164 Izakaya and tachinomiya THE BASICS 196 Dashi 198 Cooked rice 199 Sushi rice and katsuobushi salt 200 Chicken stock and vegetarian ramen stock 202 Eggs in soy sauce, marinated bamboo shoots and gyoza dipping sauce 203 Marinated braised pork, shiitake-seaweed butter and tonkatsu sauce 204 Shiodare, Misodare, Basildare and Tantandare 206 Sweetened adzuki beans 208 The Japanese language 210 Addresses 214 Index 5 INTRODUCTION Street food in Japan: you don’t immediately Ask any chef in the world about his favourite think of streets and squares full of food carts country for eating out and nine times out of ten or pavements decked with tables and chairs... the answer will be “Japan”. Japanese cuisine has The country with the most Michelin stars in the its own unique identity as well as many external world is associated mainly with sushi and sashimi influences. The most significant influence, as is and seldom, if ever, with street food. But this is the case in the rest of Asia, comes from Chinese wrong because sushi used to be street food; it cuisine: ramen noodles are originally Chinese.
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The Appendix（PDF：139KB）
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