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DIJ-Mono 63 Utomo.Book
Monographien Herausgegeben vom Deutschen Institut für Japanstudien Band 63, 2019 Franziska Utomo Tokyos Aufstieg zur Gourmet-Weltstadt Eine kulturhistorische Analyse Monographien aus dem Deutschen Institut für Japanstudien Band 63 2019 Monographien Band 63 Herausgegeben vom Deutschen Institut für Japanstudien der Max Weber Stiftung – Deutsche Geisteswissenschaftliche Institute im Ausland Direktor: Prof. Dr. Franz Waldenberger Anschrift: Jochi Kioizaka Bldg. 2F 7-1, Kioicho Chiyoda-ku Tokyo 102-0094, Japan Tel.: (03) 3222-5077 Fax: (03) 3222-5420 E-Mail: [email protected] Homepage: http://www.dijtokyo.org Umschlagbild: Quelle: Franziska Utomo, 2010. Bibliografische Information der Deutschen Nationalbibliothek Die Deutsche Nationalbibliothek verzeichnet diese Publikation in der Deutschen Nationalbibliografie; detaillierte bibliografische Daten sind im Internet über http://dnb.d-nb.de abrufbar. Dissertation der Universität Halle-Wittenberg, 2018 ISBN 978-3-86205-051-2 © IUDICIUM Verlag GmbH München 2019 Alle Rechte vorbehalten Druck: Totem, Inowrocław ISBN 978-3-86205-051-2 www.iudicium.de Inhaltsverzeichnis INHALTSVERZEICHNIS DANKSAGUNG . 7 SUMMARY: GOURMET CULTURE IN JAPAN – A NATION OF GOURMETS AND FOODIES. 8 1EINLEITUNG . 13 1.1 Forschungsfrage und Forschungsstand . 16 1.1.1 Forschungsfrage . 16 1.1.2 Forschungsstand . 20 1.1.2.1. Deutsch- und englischsprachige Literatur . 20 1.1.2.2. Japanischsprachige Literatur. 22 1.2 Methode und Quellen . 25 1.3 Aufbau der Arbeit . 27 2GOURMETKULTUR – EINE THEORETISCHE ANNÄHERUNG. 30 2.1 Von Gastronomen, Gourmets und Foodies – eine Begriffs- geschichte. 34 2.2 Die Distinktion . 39 2.3 Die Inszenierung: Verstand, Ästhetik und Ritual . 42 2.4 Die Reflexion: Profession, Institution und Spezialisierung . 47 2.5 Der kulinarische Rahmen . 54 3DER GOURMETDISKURS DER EDOZEIT: GRUNDLAGEN WERDEN GELEGT . -
Chirashi in Autumn,One Bowl Wonder
Chirashi In Autumn As the autumn leaves begin to scatter in the wind, I am reminded of a November visit to Japan where I not only enjoyed the changing colours of the trees but a visit to the famous Tokyo fish market where I encountered chirashi. Chirashi means scattered, a descriptive name for unassembled sushi served in a rice bowl. Raw or cooked pieces of fish, shellfish and vegetables are put on top of sweet, vinegared Japanese rice. The freshness of the fish at the Tsukiji market was amazing and although the concept of eating a raw prawn was a little daunting at first, it tasted just fine. Putting pieces of salmon, tuna, avocado, cucumber, fish roe on top the cooled rice can be done by fanning out the slices in little clusters according to type or by a random placement of everything. As with anything in Japan both approaches are done artfully. However, it is not meant to be a fussy dish but one easily and quickly prepared at home without the skill of a sushi master. Contrasts of colour and texture are key to an attractive chirashi and freshness of ingredients is a given. Sushi grade fish is getting easier to buy at Japanese grocers and fishmongers around Melbourne but if you are out of luck a lightly poached and flaked salmon works well too. Another ingredient that is delicious to add to chirashi is roasted nori (seaweed sheets used for nori rolls). It can be bought in packets as small roasted strips or you can briefly pass a nori sheet over the gas flame and cut it with scissors yourself. -
Dinner Sushi
SALADS & APPETIZERS PRICE QTY Seaweed Salad $6.00 Ika Sansai (Thin sliced Squid Salad, $7.00 Spicy Marinated Sesame Oil, Rice Vinegar) Ebi or Tako Salad $7.00 Japanese Restaurant Crispy Red Snapper (Deep Fried w/ Eel Sauce) $10.00 3478 B Research Pkw • Colorado Springs CO 80920 • 719-282-8238 Baked Green Mussles $9.00 Crispy Rice Spicy Tuna $12.50 ROLLS PRICE QTY Spicy Tuna Spring Roll $12.50 California (Crab & Avocado) $6.00 (Chopped Tuna, Jalapeño, Masago, Spicy & Eel Sauce) Spicy California (Crab & Avocado) $6.00 SASHIMI APPETIZERS PRICE QTY (California w/ Eel Topping) Sashimi Choice of 1 Sashimi $16.00 C.U. $8.00 Tuna Tataki (with Ponzu) $17.00 California with Masago $7.00 Albacore Sashimi $16.00 Cherry Blossom $10.00 (Crab Meat ,Tuna, Salmon, and Avocado) Hamachi Sashimi (with Jalapeño Yuzu) $16.00 Shrimp Tempura (Shrimp & Cucumber Avacado) New Style Salmon Sashimi (with Yuzu Dressing) $16.00 $7.50 COMBINATION SUSHI PLATE PRICE QTY Salmon Roll (Salmon) $5.95 Chirashi Rice Bowl (Assorted Fish) $25.00 Tuna (Tekka Roll) $6.00 Unadon (Unagi Rice Bowl) $22.00 Hot Spicy Tuna & Avacado Roll $8.00 Tuna Don $22.00 Hot Spicy Tuna Roll $6.50 Shake Don $19.95 Hot Spicy Salmon $6.50 Poke Bowl (Tuna or Salmon with Shoyu or Yuzu Dressing) $15.00 Hot Spicy Yellow Tail $6.95 Spicy Mix Fish Bowl $18.00 Asparagus Roll (Deep Fried Asparagus) Sushi-A (5 pcs. Sushi & California Roll) $14.95 $6.50 Sushi-B (8 pcs. Sushi & California Roll or Hot Spicy Tuna Roll) $19.95 Salmon Skin $6.50 Kura Special (10 pcs. -
Product Japan : Food Processing Sector - Health and Functional Foods Company Profiles
Foreign Agricultural Service GAIN Report Global Agriculture Information Network Approved by: Date: 07/23/99 Sarah D. Hanson GAIN Report #JA9087 U.S. Embassy Market Brief - Product Japan : Food Processing Sector - Health and Functional Foods Company Profiles This report was prepared by the USDA’s Foreign Agricultural Service for U.S. exporters of food and agricultural products. This information is in the public domain and may be reprinted without permission. Use of commercial or trade names does not imply approval nor constitute endorsement by USDA/FAS. Tokyo[JA1], JA GAIN Report #JA9087 Page 1 of 24 Company Name Amway Japan Product Sector(s) Health and Functional Food Address 1-8-1, Shimo-Meguro Number Of Employees 728 Meguro-ku, Tokyo 153-8686 Number of Factories Overseas Contact Phone Number 03-5434-8484 Fax Number 03-5434-4923 Email Web Page Address www.amway.co.jp/amway_japan/ Contact Person Masura Iwata Executive Driector, External Affairs and Public Relations Sales and Net Profits Main Suppliers Year Sales (Mil. \) Net Profits 1995 177,991 22,424 1996 212,195 25,130 1997 203,361 26,638 Key Products % of Total Company Profile and Strategies Home Care Products 9 Japanese corporation of nonstore sales operator Amway (US). Housewares 30 Registered sales personnel involved in direct sales of detergents, Personal Care 34 cosmetics, kitchenware and nutritional supplements. Nutritional Supplements 23 Others 4 Main Brands Triple X (vitamin and mineral supplement), Nutri Protein, Acerola C (vitamin supplement), Salmon-Omega 3, Hon-E-Cece, Ironics, Beta Carotene A, Wheat Germ E. Main Ingredients Vitamins, protein concentrates, iron concentrates, calcium concentrates, beta caroten, wheat germ. -
An Empirical Study on New Product Introductions in the Japanese Soft-Drink Industry
Who Imitates Whom? An Empirical Study on New Product Introductions in the Japanese Soft-drink Industry Shigeru Asaba Gakushuin University Department of Economics 1-5-1 Mejiro Toshima-ku Tokyo, 171-8588 JAPAN E-mail: [email protected] Tel: +81-3-5992-3649 FAX: +81-3-5992-1007 Marvin B. Lieberman The Anderson School at UCLA Box 951481 Los Angeles, CA 90095-1481 E-mail: [email protected] Tel: 310-206-7665 Fax: 310-206-3337 February 19, 2011 1 Who Imitates Whom? A Study on New Product Introductions in the Japanese Soft-drink Industry ABSTRACT Imitation is observed in various contexts in the business world and numerous theories on imitation have been proposed. Incumbent theories on imitation are organized into two broad categories: information-based theories and rivalry-based theories. Information-based theories propose that firms follow others that are perceived as having superior information. Rivalry-based theories propose that firms imitate others to maintain competitive parity or limit rivalry. This study tries to distinguish among the theories by examining when and what kinds of firms are more likely to be followed by others in their new product introductions in the Japanese soft-drink industry. The empirical analysis shows that in brand-new product imitation, firms follow large competitors, while in product proliferation within established product categories, firms do not tend to follow large firms but mimic others of similar size. These contrasting results are reasonable, suggesting that two theories on imitation coexist and environmental uncertainty may be one of key distinguishing characteristics. In the case of brand-new products, firms face much uncertainty. -
Download Menu Brookfield
KITCHEN APPETIZERS PLATTERS ASK FOR GF Miso Soup - 6oz GF 6 Sushi 6pc + 1 Roll (Tuna, Yellowtail, Salmon, Binnaga, Eel, Ikura, Hotate) 20 Edamame Steamed Soy Beans & Okinawa Sea Salt - 6oz GF 7 Sashimi 8pc (2 Tuna, 2 Yellowtail, 2 Salmon, 2 Binnaga) 21 Wakame Mixed Seaweed & Sesame Soy Sauce - 5oz 7 Hijiki & Edamame Black Seaweed & Sweet Soy Sauce 7 Ika Chuka Sliced Squid, Bamboo Shoots & Sesame Soy Sauce 7 SPECIALTY ROLLS Poke Tuna or Salmon - Hawaiian Style Sashimi & Ginger Soy Sauce 9 California Sakana Sanshu GF 10 Kanikama Tuna, Salmon, Yellowtail & Scallion House Salad Ginger Dressing 10 7 Blue crab 9 Spicy Crab 10 Spicy Tuna Special 11 Blue Crab Cucumber Inside Out Dragon 19 SUSHI BAR APPETIZERS Salmon Ikura GF 10 Eel Avocado & Radish Sprout Salmon Avocado 10 Avocado Roll 10 Sunomono Ponzu Marinated 12 Kani Blue Crab Wrapped In Cucumber Bonzai Tree Kanikama, Avocado & Radish Sprouts Wrapped in Cucumber with Ponzu 10 Una Kyu Eel Wrapped in Cucumber 13 HAKOZUSHI BOX PRESSED SUSHI Thinly Sliced Sashimi Usuzukuri Salmon Avocado 6pc GF 15 Kanpachi Amberjack & Yuzu Pepper 18 Binnaga Albacore & Sesame Mayo 17 Tuna Avocado 6pc GF 18 Salmon Habanero 16 Eel Avocado 6pc GF 24 DONBURI RICE BOWL TOPPED WITH FISH & JAPANESE PICKLES (ASK FOR GF) Oyako Don Salmon & Salmon Roe on Sushi Rice - 5pcs - 2oz Ikura 10 Tekka Don Tuna & Avocado on Sushi Rice - 6pcs 10 Tuna Poke 10 Salmon Poke 10 Unadon Eel on White Rice - 5pcs 15 GF = Gluten Free VEGETABLE ROLLS Cucumber GF 7 Shiitake 7 Squash 7 Avocado GF 8 SUSHI A LA CARTE Tako Octopus 5 8 Binnaga Albacore -
More Prisoners
Chapter 3: MORE PRISONERS Sunday, November 21, 1943 Morning: fried eggs, fried potatoes, coffee Lunch: rice, pork and beans, tea Dinner: rice, nimono (lamb with Swiss chard) Every day, I work as a waiter and am getting a good reputation. Every day, many people from camp come to the administrator’s fence. We can see who comes. There would be comments such as “if that guy came, something is strange” or “the man who was supposed to come didn’t show up, so maybe…” Mystifying like a vortex. The lieutenant in charge of the stockade ordered us to prepare food for thirty more people. We told him there is not enough food for thirty more. The lieutenant said, “That’s none of my business.” We are living with barely enough food for ourselves. Now, they ordered us to prepare thirty more servings. Sure enough, twenty-eight boys from Hawaii arrived. These boys have had no food or drink since the night before because they were detained in the tents we used to occupy. We had to work so hard because we had to feed them first. Now, the inmates total sixty-eight. Twelve of us were moved to a small room adjacent to the shower. We asked today's newcomers about what was going on in camp. One said that the people in camp were collecting five dollars from each block to send a telegram to the Spanish consulate. People were also preparing comfort kits. Another said the food was getting a little better, but then, another said it was getting worse. -
Japan Resource Packet
Learning About Japan: A Resource Guide 1150 18th Street, NW, Suite 100, Washington, DC 20036 Tel: 202-238-6900・Fax: 202-822-6524・ [email protected]・www.us.emb-japan.go.jp/jicC/index.html This resourCe guide is intended to enhanCe the study of Japan and its culture in your classroom or for your own self-study. The handouts inCluded in the paCket are some of the Japan Information & Culture Center’s most requested topiCs from teachers and students. The following resources are also available from the JICC upon request: Coloring Book paCket Japanese Folk Tales Kenta: My Life in Japan Elementary School Life packet Junior High School Life packet Senior High School Life packet NiponiCa Magazine Map of Japan Japanese Tourism Information The JICC also has videos and Cultural items for loan. For more information and to reserve items, email [email protected] 2 Table of Contents Overview of Japan ----------------------------------------------------------------------------------------------------------------------- 4 School Life in Japan: Overview -------------------------------------------------------------------------------------------------------- 6 School Life in Japan: Sample Schedule -------------------------------------------------------------------------------------------- 8 Japanese Language: 日本語 (Nihongo) ----------------------------------------------------------------------------------------------- 9 Useful Phrases ------------------------------------------------------------------------------------------------------------------------- -
Glycemic Index of Single and Mixed Meal Foods Among Common Japanese Foods with White Rice As a Reference Food
European Journal of Clinical Nutrition (2003) 57, 743–752 & 2003 Nature Publishing Group All rights reserved 0954-3007/03 $25.00 www.nature.com/ejcn ORIGINAL COMMUNICATION Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food M Sugiyama1*, AC Tang2, Y Wakaki3 and W Koyama3 1National Institute of Health and Nutrition, Japan; 2Department of Health Promotion Sciences, School of Health Science and Nursing, Faculty of Medicine, The Tokyo University, Japan; and 3Kumamoto Health Management Center, The Japanese Red Cross Company, Japan Objective: The objectives were to examine the feasibility of using white rice as a reference food in the study of glycemic index (GI) and to examine the GI values of both single and mixed meal foods among rice species, processed rice products, beans, and dairy products. Design: Subjects were served with 50 g carbohydrate content of white rice at least two times (maximum three times) and test food once after separate overnight fasts. Capillary blood glucose measurements were carried out before and during 120 min after each food load. Setting: The study was carried out in an outpatient setting. Subjects: A total of 58 (38 females and 20 males) nondiseased subjects, mean aged 37 y and mean BMI 22 kg/m2 were included. Result: The correlation between incremental area under curve of white rice and glucose was r ¼ 0.853 (n ¼ 10, Po0.0001) and white rice was considered suitable to be used as a reference food. Among mixed meal foods, the combination of carbohydrate foods with vinegar, dairy products, and bean products significantly decreased the GI value of white rice of 20–40%. -
School Lunch Menu May 2021
School Meal Menu September 2021 Monday 月 Tuesday 火 Wednesday 水 Thursday 木 Friday 金 August 30 31 September 1 2 3 Butter Vegetable Curry Alfredo Pasta Margherita Pizza Vegetable Glass Noodles Cheese & Bean Quesadilla Salmon & Tuna Onigiri Indonesian Shrimp & Chicken Phad Thai Fish Fingers with Rice Tuna & Tomato Sauce Pasta Beef Lasagne Chicken Fried Rice Mapo Doufu (Contains Pork) Japanese Chicken Curry BBQ Beef & Pork Meatballs, Onigiri Meal Shepherd's Pie Onigiri Meal Onigiri Meal Pasta & Veg Onigiri Meal Onigiri Meal 6 7 8 9 10 Tomato Sauce Pasta Tomato & Cheese Lasagne Egg Salad Sandwich Japanese Vege Curry with Vegetable Fried Rice Ham & Cheese Sandwich Chicken Enchilada Grilled Ginger Soy Salmon, Croquette Ham & Cheese Pizza Butter Chicken Curry Beef Yakisoba Rice & Veg Chicken Meatball Marinara Oyakodon (Chicken & Egg Onigiri Meal Onigiri Meal Carbonara (Contains Pork) Pasta Rice Dish) Onigiri Meal Shanghai Pork Noodles Onigiri Meal Onigiri Meal 13 14 15 16 17 Tomato Sauce Pasta Phad Thai Spinach & Ricotta Quiche Tofu & Vegetable Stir-Fry Macaroni & Cheese Fried Rice with Char Siu Chicken Burger Chicken Noodle Soup & Chicken Quesadilla Karaage Chicken with Rice Pork Japanese Pork Curry Bread Roll Minced Beef & Cheese Pie Ball Pasta with Bolognese Sauce Onigiri Meal Beef Stroganoff with Rice Onigiri Meal Beef & Rice Burrito Onigiri Meal Onigiri Meal Onigiri Meal 20 21 22 23 24 Butter Vegetable Curry Alfredo Pasta Margherita Pizza Vegetable Glass Noodles Cheese & Bean Quesadilla Salmon & Tuna Onigiri Indonesian Shrimp & Chicken Phad -
Establishes and Spreads a New Food Culture
The Conversion of the Japanese Cuisine Finalized in the Edo Era to Japanese-style Western and Chinese Cuisine The Acceptance and Modification of Foreign Cuisine Establishes and Spreads a New Food Culture The Opening and Westernization of Japan Zenjiro Watanabe and the Influx of Western Foods Mr. Watanabe was born in Tokyo in 1932 and graduated from Waseda University in 1956. In 1961, he received his Ph.D in commerce from The history of Japanese cuisine is a history full of the the same university and began working at the acceptance and modification of foreign cuisine. Since the rice National Diet Library. Mr. Watanabe worked at the National Diet Library as manager of the culture of the Yayoi Period (200B.C.—250A.D.), Japan has department that researches the law as it applies to agriculture. He then worked as manager of skillfully accepted new food cultures—from Tang-style grand the department that researches foreign affairs, and finally he devoted himself to research at the banquet dishes to the vegetarian dishes of the Kamakura Library. Mr. Watanabe retired in 1991 and is now head of a history laboratory researching Period (1185—1333) to the Portuguese dishes of the Warring various aspects of cities, farms and villages. Mr. Watanabe’s major works include Toshi to States Period (1482—1558)—and adapted them to the Noson no Aida—Toshikinko Nogyo Shiron, 1983, Japanese palate as if they had always been a part of the Ronsosha; Kikigaki •Tokyo no Shokuji, edited 1987, Nobunkyo; Kyodai Toshi Edo ga Washoku Japanese food culture. wo Tsukutta, 1988, Nobunkyo; Nou no Aru Machizukuri, edited 1989, Gakuyoshobo; Tokyo The Edo Era saw the finalization of the Japanese food culture ni Nochi ga Atte Naze Warui, collaboration 1991, Gakuyoshobo; Kindai Nihon Toshikinko into what we today consider Japanese cuisine. -
The Hip Chick's Guide to Macrobiotics Audiobook Bonus: Recipes
1 The Hip Chick’s Guide to Macrobiotics Audiobook Bonus: Recipes and Other Delights Contents copyright 2009 Jessica Porter 2 DO A GOOD KITCHEN SET-UP There are some essentials you need in the kitchen in order to have macrobiotic cooking be easy and delicious. The essentials: • A sharp knife – eventually a heavy Japanese vegetable knife is best • Heavy pot with a heavy lid, enameled cast iron is best • Flame deflector or flame tamer, available at any cooking store • A stainless steel skillet • Wooden cutting board • Cast iron skillet Things you probably already have in your kitchen: • Blender • Strainer • Colander • Baking sheet • Slotted spoons • Wooden spoons • Mixing bowls • Steamer basket or bamboo steamer 3 You might as well chuck: • The microwave oven • Teflon and aluminum cookware Down the road: • Stainless-steel pressure cooker • Gas stove • Wooden rice paddles You know you’re really a macro when you own: • Sushi mats • Chopsticks • Suribachi with surikogi • Hand food mill • Juicer • Ohsawa pot • Nabe pot • Pickle press • A picture of George Ohsawa hanging in your kitchen! Stock your cupboard with: • A variety of grains • A variety of beans, dried • Canned organic beans • Dried sea vegetables • Whole wheat bread and pastry flour • A variety of noodles • Olive, corn, and sesame oil • Safflower oil for deep frying 4 • Shoyu, miso, sea salt • Umeboshi vinegar, brown rice vinegar • Mirin • Sweeteners: rice syrup, barley malt, maple syrup • Fresh tofu and dried tofu • Boxed silken tofu for sauces and creams • A variety of snacks from the health-food store • Tempeh • Whole wheat or spelt tortillas • Puffed rice • Crispy rice for Crispy Rice Treats • Organic apple juice • Amasake • Bottled carrot juice, but also carrots and a juicer • Agar agar • Kuzu • Frozen fruit for kanten in winter • Dried fruit • Roasted seeds and nuts • Raw vegetables to snack on • Homemade and good quality store- bought dips made of tofu, beans, etc.