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News Release
News Release Announcement of Executive Officers of Coca-Cola Bottlers Japan Inc. April 3, 2017, Tokyo, Japan -- Coca-Cola Bottlers Japan Inc. (CCBJI) announced Executive Officers who were approved at the Board of Directors meeting held on April 1, 2017. CCBJI will be Asia’s largest and the world’s third largest Coca-Cola bottler in terms of revenue among 250+ Coca-Cola bottlers worldwide, and will deliver approximately 90% of the volume sold by the Coca-Cola system in Japan. CCBJI will reflect the best from community-based Japanese bottlers as well as the global best practices of the Coca-Cola system to lead growth in the NARTD beverage industry and the Coca-Cola system in Japan. CCBJI also will remain focused on conducting its business locally, through the activities of its subsidiaries, CCW and CCEJ. Executive Officers as of April 1, 2017 Name Position Director & Senior Executive Officer, Yasunori Koga Head of Administration Director & Senior Executive Officer, Costin Mandrea Head of Commercial Senior Executive Officer, Shunichi Nasu Head of Integration Management Office Jawahar Solai Kuppuswamy Senior Executive Officer, Head of Finance Bruce Herbert Senior Executive Officer, Head of Supply Chain Kyoichi Takagi Executive Officer, Head of Corporate Planning Executive Officer, Shigeki Okamoto Head of Corporate Communications Haruko Ozeki Executive Officer, Head of Legal Toyoji Okada Executive Officer, Head of Human Resources Raymond Shelton Executive Officer, Head of Investor Relations Maki Kado Executive Officer, Head of Procurement Executive Officer, Yoshiaki Murata Head of Key Account Management 1 【Overview of Coca-Cola Bottlers Japan Inc.】 Coca-Cola Bottlers Japan Inc. -
The Kahala Hotel & Resort Hosts First Ever Ramen At
NEWS RELEASE FOR IMMEDIATE RELEASE March 26, 2019 Media Contacts: Dara Lum Amy Higa The Kahala Hotel & Resort iQ 360 for Sun Noodle [email protected] [email protected] (808) 739-8854 (808) 386-6790 THE KAHALA HOTEL & RESORT HOSTS FIRST EVER RAMEN AT THE BEACH EVENT WITH SUN NOODLE HONOLULU – The Kahala Hotel & Resort has partnered with Sun Noodle to host Ramen at the Beach, a three-night culinary event featuring world-renowned Ramen restaurateur, Chef Shigetoshi Nakamura at the Plumeria Beach House. Nakamura will serve his specialties – Torigara Shoyu Ramen and Steak Mazemen – as part of the Seafood Buffet at the oceanfront restaurant on April 5 and 6 from 5:30 to 10 p.m. The Buffets featuring Chef Nakamura’s dishes are $68 for adults and $34 for children (ages 6-12). Plumeria Beach House will also serve A la Carte Lunch and Dinner Sets featuring Nakamura’s Torigara Shoyu Ramen or Steak Mazemen with a cold Mapo Tofu side dish starting Sunday, April 7 and ending with Lunch on Friday, April 12. The Lunch Set costs $27 for Ramen or $31 for Mazemen. The Dinner Set costs $37 for Ramen or $42 for Mazemen and includes a choice of Beer, Wine, Sake or Dessert. Nakamura will make his final appearance for a “Pop-Up” Dinner service on Sunday, April 7 from 5:30 to 9 p.m. Reservations are required and the Ramen & Mazemen quantities are limited. To make reservations, please call The Kahala’s Dining Reservations at (808) 739-8760. “We are excited to partner with Sun Noodle, a local business with a long history of attention to quality and care,” said Gerald Glennon, general manager of the Kahala Hotel & Resort. -
The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y. -
Muku Dinner Menu
A la Carte Cold Appetizer "UMIBUDO" Seaweed with Japanese Vinegar ¥ 800 "MOZUKU" Seaweed and Okinawa Citrus Fruit Vinegar ¥ 800 "TOFU-YO" Fermented Island Soy Curd with "AWAMORI" ¥ 800 "JIMAMI" Peanut Tofu ¥ 800 Green Salad with 3 Kinds of Okinawan Dressing ¥ 1,200 Assorted "SASHIMI" ¥ 3,000 HOT Appetizer Soup of the Day Today's price "JIMAMI" Deep Fried peanut Tofu ¥ 800 "CHAWAN-MUSHI" Seasonal Steamed Egg Custard ¥ 800 " TEMPURA" SHIMA-RAKKYO Island Shallot ¥ 1,000 "CHAMPURU" Stir-Fried "GOYA" Bitter Gourd ¥ 2,000 Chef's Special Dish ¥ 10,000 "Yakimono-Hassun" (Assorted small dishes) 11 kinds of Okinawan special small dishes on a big plate Grilled Ise Robster with butter Grilled Ishigaki beef Grilled Yambaru chicken with Ishigaki island salt Turban shell salad Deep-fried big-eye scad fish Tofu with oil bean paste and ishigaki beef Eel Sushi Shimeji mashrooms with soy sauce Jimami peanut Tofu Pickled roselle with sweet vinegar Various cracker Meat "YAMBARU-WAKADORI" Grilled Chicken with Teriyaki Sauce ¥ 2,500 "RAFTEA" Broil Stewed Cubes of Pork ¥ 3,000 "AGU SOKI ABURI" stewed pork spair ribs ¥ 3,500 Roasted Island "ISHIGAKI" Beef 80g ¥ 4,500 Roasted Island "ISHIGAKI" Beef 160g ¥ 9,000 "SHABU-SHABU SET" AGU Pork for two people ¥ 6,500 Extra AGU Pork 200g +¥2,500 Extra Okinawa Beef 200g +¥4,000 Seafood "TEMPURA" MOZUKU Seaweed ¥ 1,000 "GURUKUN KARAAGE" Deep-fried Black-tip fusilier fish Grilled Fish of the Day in butter ¥ 2,500 "TEMPURA" Island Shrimps and Vegetables ¥ 3,000 Rice & Noodles "JU-SHI" Okinawa Style Mixed Rice ¥ 800 Cold "ALOE" Udon Noodle ¥ 1,500 Hot Okinawa "SOBA" Noodles with "RAFTEA" ¥ 1,500 5 pieces of SUSHI ¥ 2,500 Dessert Ice Cream ¥ 500 Seasonal Dessert ¥ 800 Kid's Course ¥ 3,500 "DURUWAKASHI" Deep Fried TAIMO "SASHIMI" 2 Kinds of Islandfish "CHAWAN-MUSHI" Seasonal Egg Custard Grilled "AGU" Island Pork "JU-SHI" Okinawa Style Mixed Rice Dessert Kid's Plate ¥ 2,000 Humburg Steak / Fried Chicken Fried Shrimp / Fried Potato Salad Ice Cream. -
Ramen Kameya and Marugame Seimen Udon
totalokinawaTM www.totalokinawa.com October & November 2013 for 2 www.totalokinawa.com Totalokinawa Magazine October 2013 Magazine Totalokinawa totalokinawa CONTENTS OCTOBER & NOVEMBER In the Mood 2013 for Noodles Issue 18 The Noodle Issue ove over, fried rice. In our cover story, Mwe explore the beloved Japanese noodle, in its many forms and lavors. Plus, don’t miss our detailed reviews of noodle restaurants Ramen Kameya and Marugame Seimen Udon. Also, check out our review on www.totalokinawa.mobi the Okinawa YOHO honey store; you’ll “bee” Need a QR reader? craving a bottle or two for your own sweet stash. And, we’ve Check out our got our latest dive report and issue of Weird & Wonderful. magazine page on Also view the magazine online at: www.totalokinawa.com Totalokinawa.com 1 0 FEATURE IN THE MOOD FOR NOODLES Noodles p. 10 Okinawa YOHO Honey 4 Dive Report 6 Weird & Wonderful 9 In the Mood for Noodles 10 Ramen Kameya 13 Marugame Seimen Udon 17 Published in Okinawa by Totalokinawa.com by in Okinawa Published 2013. All Reserved Rights Copyright is All content - www.totalokinawa.com information advertising For the for responsible not partners are it’s and Totalokinawa external advertising. any of content 3 Totalokinawa Magazine October 2013 to Local Shop Review by Melissa Nazario YOHO Okinawa YOHO-ho! And a bottle of honey--Local shop ofers sweet selections. umans’ use of honey for medicinal reasons dates back thousands Hof years. Egyptians used it to dress wounds and embalm bodies. Today, there are lots of claims that honey can do much more, from talokinawa.com preventing diseases to being a “better” sugar for diabetics (it’s not—it to packs more calories and carbs and has the same efect as table sugar). -
2011 Okinawan Festival Chair's Message
www.huoa.org July/August 2011 Issue #133 Circulation 11,000 2011 Okinawan Festival Chair’s Message By Cyrus Tamashiro watchiya Masaasandoo! Great officers of the Okinawa Hawaii entertainment! Excitement! Kyokai. Entertainment will also K Pageantry! The months of feature the top Okinawan music, planning and anticipation will bear dance and taiko groups from Oahu, fruit on September 3 and 4, when the Maui and the Big Island. inspired members of clubs that comprise Be sure to visit Heiwa Dori, named the Hawaii United Okinawa Association after the famous marketplace in will present the 29th Okinawan Festival Naha, to pick up imported food at Kapiolani Park. products. Machiya-Gwa (Country At the first meeting of the 2011 Store) will carry new items including Okinawan Festival Committee, club sweet potato lavosh, green tea representatives were asked to come up with suggestions for our pretzels, yudofu and tsukemono. annual event. Brainstorming resulted in great ideas, including Hanagi Machiya-Gwa will be some that we are happy to introduce at this year’s Festival. Norman stocked with plants to purchase and Nakasone and Geno Oshiro independently came up with Taco take home. Stop in at the bustling Rice, a dish invented in Okinawa, which combines the main Ti Jukuishina-Mishimun tent where ingredients of the Tex-Mex taco, but layered on a bed of rice. Taco Rice is served in artisans and crafters will present their designs. Don’t forget to buy an Okinawan izakaya, independent restaurants, and fast food chains throughout Okinawa, and in Festival T-shirt at the T-shirt tent! Buy an exciting new cookbook in the Capital certain areas of mainland Japan. -
YAO-DISSERTATION-2016.Pdf
CONSUMING SCIENCE: A HISTORY OF SOFT DRINKS IN MODERN CHINA A Dissertation Presented to The Academic Faculty by Liang Yao In Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy in the School of History and Sociology Georgia Institute of Technology May 2016 COPYRIGHT © 2015 BY LIANG YAO CONSUMING SCIENCE: A HISTORY OF SOFT DRINKS IN MODERN CHINA Approved by: Dr. Hanchao Lu, Advisor Dr. Laura Bier School of History and Sociology School of History and Sociology Georgia Institute of Technology Georgia Institute of Technology Dr. John Krige Dr. Kristin Stapleton chool of History and Sociology History Department Georgia Institute of Technology University at Buffalo Dr. Steven Usselman chool of History and Sociology Georgia Institute of Technology Date Approved: December 2, 2015 ACKNOWLEDGEMENTS I would never have finished my dissertation without the guidance, help, and support from my committee members, friends, and family. Firstly, I would like to express my deepest gratitude to my advisor Professor Hanchao Lu for his caring, continuous support, and excellent intellectual guidance in all the time of research and writing of this dissertation. During my graduate study at Georgia Tech, Professor Lu guided me where and how to find dissertation sources, taught me how to express ideas and write articles like a historian. He provided me opportunities to teach history courses on my own. He also encouraged me to participate in conferences and publish articles on journals in the field. His patience and endless support helped me overcome numerous difficulties and I could not have imagined having a better advisor and mentor for my doctorial study. -
Gardenergardener®
Theh American A n GARDENERGARDENER® The Magazine of the AAmerican Horticultural Societyy January / February 2016 New Plants for 2016 Broadleaved Evergreens for Small Gardens The Dwarf Tomato Project Grow Your Own Gourmet Mushrooms contents Volume 95, Number 1 . January / February 2016 FEATURES DEPARTMENTS 5 NOTES FROM RIVER FARM 6 MEMBERS’ FORUM 8 NEWS FROM THE AHS 2016 Seed Exchange catalog now available, upcoming travel destinations, registration open for America in Bloom beautifi cation contest, 70th annual Colonial Williamsburg Garden Symposium in April. 11 AHS MEMBERS MAKING A DIFFERENCE Dale Sievert. 40 HOMEGROWN HARVEST Love those leeks! page 400 42 GARDEN SOLUTIONS Understanding mycorrhizal fungi. BOOK REVIEWS page 18 44 The Seed Garden and Rescuing Eden. Special focus: Wild 12 NEW PLANTS FOR 2016 BY CHARLOTTE GERMANE gardening. From annuals and perennials to shrubs, vines, and vegetables, see which of this year’s introductions are worth trying in your garden. 46 GARDENER’S NOTEBOOK Link discovered between soil fungi and monarch 18 THE DWARF TOMATO PROJECT BY CRAIG LEHOULLIER butterfl y health, stinky A worldwide collaborative breeds diminutive plants that produce seeds trick dung beetles into dispersal role, regular-size, fl avorful tomatoes. Mt. Cuba tickseed trial results, researchers unravel how plants can survive extreme drought, grant for nascent public garden in 24 BEST SMALL BROADLEAVED EVERGREENS Delaware, Lady Bird Johnson Wildfl ower BY ANDREW BUNTING Center selects new president and CEO. These small to mid-size selections make a big impact in modest landscapes. 50 GREEN GARAGE Seed-starting products. 30 WEESIE SMITH BY ALLEN BUSH 52 TRAVELER’S GUIDE TO GARDENS Alabama gardener Weesie Smith championed pagepage 3030 Quarryhill Botanical Garden, California. -
Sake of the Month
Wines by0 The Glass 0 0 0 0 SparklingSparkling0 0 (120ml)0 0 0 NV Petaluma Croser Adelaide Hills SA 12 0 Methode Traditionnelle from Petaluma's vineyards. Chardonnay and Oinot Noir fruit. NV Delamotte Brut Champagne France 25 0 Blended from 50% Chardonnay, 30% Pinot Noir and 20% Pinot Meunier. Subtle creamy, nutty aromas. White 0 0 0 White White 0 0 (140ml) 2006 Grosset Polish Hill Riesling Clare Valley SA 19.5 0 The flavours of zesty limes squeezed over quartzy minerals is evident but austere. Lingering bone dry finish. 2009 Martinborough Vineyard Sauvignon Blanc Martinborough NZ 11 0 0 2009 Pikes Luccio Pinot Grigio Clare Valley SA 8.5 0 Fresh, zingy acidity and gentle stonefruit/mineral flavours make for a light and extremely refreshing palate. 2004 Cullen Chardonnay Margaret River WA 21 0 The intense fruit characters are beautifully integrated with the subtle oak. 2004 Giaconda Aeolia Roussanne Beechworth Vic 21.6 0 0 Red 0 0 0 Red 0 0 (140ml) 2008 Stonier Pinot Noir Mornington Peninsula Vic 9.8 0 Intense cherry and savoury plum aromas with some subtle French oak adding complexity. 2002 Yering Station Reserve Pinot Noir Yarra Valley Vic 19 0 0 2007 Tardieu Laurent Cuvee Speciale Côtes du Rhône, France 14 0 2007 being a ripper Rhone vintage, 100% Grenache "an absolute bargain". 2004 Stoney Vineyard Cabernet Sauvignon Coal River Valley Tas 10 0 0 2002 By Farr Shiraz Geelong Vic 25 0 0 INDEX Wine Page Sake & Shochu Page Wines by The Glass 1 SAKE WARM 10 Sparkling/Champagne 2 SAKE COLD 10 Riesling 2 SAKE BOTTLE 11 Sauvignon Blanc 3 SAKE AND FOOD MATCHING 12 Semillon/Sauvignon Blanc Blends 3 SHOCHU & SAKE COCKTAILS 13 Aromatic White 3 Chardonnay 4 Beer Page Pinot Noir 5 Japanese Beer 14 Merlot & Blend 5 Australian Beer 14 Cabernet Sauvignon 6 Cabernet & Blends 7 Coffee & Soft Drink Page Shiraz & Blend 8 Other Beverage 15 Red Varietals 9 Coffee 16 Imported Wines 6 Herb Tea 17 Dessert Wines 9 Fortified Wines (Bottle) 8 Hanabishi's Full-Wine List is available Fortified Wines (60ml) 9 on request. -
Kids, Tell Us Your Story!
VOLUME 5 NO. 51 MARCH 29 − APRIL 4, 2019 SUBMIT STORIES TO: [email protected] STRIPESJAPAN.COM FACEBOOK.COM/STRIPESPACIFIC FREE INSIDE INFO Celebrating Month of the Military Child My personality is very interesting By Jayden Cachola, different ways! Sullivans Elementary School My personality is very interesting. I’m very good onnichiwa! I’m Jayden, your average at certain subjects in school, like math, language military child. I’m going to tell you that arts and recess. Though recess isn’t a subject, I’m Kbeing a military child is fun in many still good at it because I’m energetic. Congratulate SEE PERSONALITY ON PAGE 2 a 2019 grad! Our annual Grad Tab highlighting Pacific DODEA high schools and their graduating classes will appear in the May 31 edition of Stripes Japan. Lucky enough For just $19, customize your own message that will appear The countless goodbyes, in this keepsake edition. And the numerous hellos, What you need: • A photo of the graduate The constant feeling of butterflies, • Graduate’s first name Each new school is a different scenario. • Your name, as you want it to The distances we have traveled, appear in print (e.g. “Suzy & Steve” or “Mom & Dad”) Birthdays we’ve missed, • A congratulatory message of The adventures we unraveled, no more than 20 words • The graduate’s high school Every memory to reminisce. Send info by May 20, 5 p.m. to The multitude of friends, [email protected] And the laughter we shared. and a Stripes representative will follow-up with you right The amount of things we depend, away. -
Think Outside the Box with Wolfgang Puck Catering Better Meetings Begin with Wolfgang
THINK OUTSIDE THE BOX WITH WOLFGANG PUCK CATERING BETTER MEETINGS BEGIN WITH WOLFGANG TAKE YOUR MEETING OUTSIDE THE BOX! Eliminate the “bored” room. Our unique spaces inspire creativity and cultivate collaboration. We’re on your team: Free yourself up to concentrate on the big picture. Our expert planners will handle all the details. Redefine the usual meeting break and delight guests with hands-on culinary activities, creative themes designed around your team, and educational interaction with our world-class chefs. YOUR ONE-STOP-SHOP Wolfgang Puck Catering will support you with team building ideas, audio-visual needs, and logistics to fit your agenda. Set the stage for success: with diverse event spaces, expert service and innovative seasonal menus, your meeting will motivate participation. SUPER. FOOD. Fuel your body and brain, with meeting packages focused on superfoods and healthier choices that can increase your team’s effectiveness and productivity. Get inspired by our menus, or allow our talented chefs to create custom selections to meet your needs. LIVE. LOVE. EAT! - WOLFGANG PUCK GEORGIA AQUARIUM FEATURING WOLFGANG PUCK CATERING Sea life drifts behind thousands of square feet of viewing windows while guests discover a variety of sea creatures. From tiny clownfish and Australian weedy sea dragons to giant Japanese spider crabs and awe-inspiring whale sharks, your guests will relish the diverse floating worlds within the ten million gallons of fresh and marine water. Georgia Aquarium delights with several animal interactive programs -
A Family Recipe Book for Kidney Patients
Third Edition Kidney Cooking A Family Recipe Book for Kidney Patients Recipes compiled and tested by the Georgia Council on Renal Nutrition, National Kidney Foundation, Georgia Division, Atlanta, Georgia Kidney Cooking | Georgia Council on Renal Nutrition Table of Contents 3 Preface & Dedication 4 Acknowledgements 5 Main Dishes 45 Sides Dishes 70 Sauces 74 Desserts 103 Beverages 109 Children’s Recipes 117 Recipes & Menus for Special Occasions 129 Cooking Guidelines & Preparation Methods 138 Quick Guide to Food Labeling 139 Double-Cooking Method for Root Vegetables 140 References 141 Index of Recipes The recipes within this publication were compiled and tested by the Georgia Council on Renal Nutrition, National Kidney Foundation, Georgia Division. For questions, comments or more information please contact the National Kidney Foundation, Georgia Division at 2951 Flowers Road South, Atlanta, GA 30341 or call (770) 452-1539. Visit us online at www.kidneyga.org. © Copyright 2013 by the Georgia Council on Renal Nutrition, National Kidney Foundation, all rights reserved. This material may not be published, broadcast, rewritten or redistributed in whole or part without the expressed written permission from the National Kidney Foundation. Connect with us on: www.kidneyga.org #nkf — 2 — Kidney Cooking | Georgia Council on Renal Nutrition Preface & Dedication Preface The first edition of this recipe book was initiated to incorporate foods most commonly used by dialysis patients and their families in the state of Georgia. This third edition will be of benefit to all persons with reduced kidney function and special dietary needs. Its purpose is to minimize problems that can occur in family meal preparation and selection, as well as provide, wholesome, attractive and palatable meals.