Shopping Street Guide and Walking Map
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
15.8.2014 15,894 Brand Name (In Chinese) 品牌名稱(中文) Product
Generation Date: 15.8.2014 List of Small Volume Exemption Products 已獲小量豁免產品名單 Total Number of SVE products: 15,894 (已獲小量豁免產品總數): Brand Name (in Product Name (in Chinese) Brand Name (in English) Product Name (in English) Exemption End Date Effective Date for Exemption No. Chinese) 產品名稱 (中文) 品牌名稱 (英文) 產品名稱 (英文) (豁免終止日期) Revocation of (豁免編號) 品牌名稱 (中文) Exemption (豁免撤銷生效日期) Nil Nil Nil Sanko Rice Roll with Seaweed 2015/07/31 N/A 14-007124 Nil Nil Nil Sanko Rice Cracker - Castard 2015/07/31 N/A 14-007123 Nil Nil Nil Wonderland Panda - Choco Ball 2015/07/31 N/A 14-007083 Nil Nil Nil Wonderland Candy - Animal Assort 2015/07/31 N/A 14-007082 Nil Nil Nil Asahi Ice Limone 2015/07/31 N/A 14-007081 Nil Nil Nil Asahi Ice Grapefruit 2015/07/31 N/A 14-007079 Nil Nil Nil MARUESU SNACK - WASABI SOY SAUCE TASTE 2015/07/31 N/A 14-007078 Nil Nil Nil MARUESU SNACK - HOKKAIDO CHEESE TASTE 2015/07/31 N/A 14-007072 Nil Nil Nil KASUGAI BEACH SODA CANDY 2015/07/31 N/A 14-007071 Nil Nil Nil Nissin Corn Flakes 2015/07/31 N/A 14-007070 Nil Nil Nil MARUESU SNACK - MAYONNAISE TASTE 2015/07/31 N/A 14-007069 Nil Nil Nil KASUGAI UME AME 2015/07/31 N/A 14-007068 Nil Nil Nil Bonchi Wheat Snack - Seaweed 2015/07/31 N/A 14-007067 Nil Nil Nil Bonchi Wheat Snack - Spicy 2015/07/31 N/A 14-007066 Nil Nil Nil Kasugai Gummy Candy - Muscat Flavor 2015/07/31 N/A 14-007065 Nil Nil Nil Kasugai Gummy Candy - Grape Flavor 2015/07/31 N/A 14-007064 Nil Nil Nil Kasugai Gummy Candy - Peach Flavor 2015/07/31 N/A 14-007063 Nil Nil Nil Bonchi Rice Snack 2015/07/31 N/A 14-007062 Nil Nil Nil Nissin -
Read Book Wagashi and More: a Collection of Simple Japanese
WAGASHI AND MORE: A COLLECTION OF SIMPLE JAPANESE DESSERT RECIPES PDF, EPUB, EBOOK Cooking Penguin | 72 pages | 07 Feb 2013 | Createspace | 9781482376364 | English | United States Wagashi and More: A Collection of Simple Japanese Dessert Recipes PDF Book Similar to mochi, it is made with glutinous rice flour or pounded glutinous rice. Tourists like to buy akafuku as a souvenir, but it should be enjoyed quickly, as it expires after only two days. I'm keeping this one a little under wraps for now but if you happen to come along on one of my tours it might be on the itinerary Next to the velvety base, it can also incorporate various additional ingredients such as sliced chestnuts or figs. For those of you who came on the inaugural Zenbu Ryori tour - shhhhhhhh! Well this was a first. This classic mochi variety combines chewy rice cakes made from glutinous rice and kinako —roasted soybean powder. More about Hishi mochi. The sweet and salty goma dango is often consumed in August as a summer delicacy at street fairs or in restaurants. The base of each mitsumame are see-through jelly cubes made with agar-agar, a thickening agent created out of seaweed. Usually the outside pancake-ish layer is plain with a traditional filling of sweet red beans. Forgot your password? The name of this treat consists of two words: bota , which is derived from botan , meaning tree peony , and mochi , meaning sticky, pounded rice. Dessert Kamome no tamago. Rakugan are traditional Japanese sweets prepared in many different colors and shapes reflecting seasonal, holiday, or regional themes. -
HANA Kabocha Squash Croquet
HANA 花花花 $95 ( Sake Pairing $59/ half $30) “““Milky Way” Seasonal Vegetables with Plum Gelee Water shield, mountain yam, green apple 天の川 Clear Mushroom Soup Cucumber, white gourd, somen noodle, black pepper 蛇の目椀 “““Summer Echo” Seasonal Assortment Onion, coffee; peach, tofu-puree, fig, sesame-puree, yuzu; tomato, deep fried tofu, celery, pine nuts, truffle paste; white asparagus, lettuce, mountain caviar, shojin mayonnaise; Japanese taro, nama-fu; olive, umeboshi, shiso leaf 夏の薫り Kabocha Squash Croquet Wild rice, artichoke, pumpkin seeds, Brazilian nuts, giant corn, burdock roots, Nama-fu, wakame seaweed, wasabi green, seaweed salad 潮の薫り Agedashi Eggplant with Cilantro Komatsuna green, tofu, nama-fu, scallion, daikon, yuzu kosho, 揚げ出し茄子 Summer Mushroom Rice with Sweet Corn or Wasabi Chazuke or Summer Truffle Rice Pot ($45 supp.) 旬茸玉蜀黍ご飯 / 生わさび茶漬け / トリュフ釜飯 ($45 supp.) Grilled Kuzumochi Azuki-bean, coconuts 葛焼き Matcha with Candy Matcha by Ippodo, Candy by Kagizen-Yoshifusa from Kyoto 抹茶とお干菓子 1 A 20% gratuity will be added to parties of 6 or more *Due to our style of cuisine, gluten and mushroom allergies cannot to be accommodated Executive Chef: Hiroki Odo KAZE 風風風 $55 (Sake Pairing $45 / half $23) “““Milky Way ””” Seasonal Vegetables with Plum Gelee Water shield, mountain yam, green apple 天の川 Kabocha Squash Croquet wild rice, artichoke, pumpkin seeds, Brazilian nuts, giant corn, burdock roots, Nama-fu, wakame seaweed, wasabi green, seaweed salad 潮の薫り Agedashi Eggplant with Cilantro Komatsuna green, tofu, nama-fu, scallion, daikon, yuzu kosho, 揚げ出し茄子 Wasabi Chazuke わさび茶漬け 2 A 20% gratuity will be added to parties of 6 or more *Please refrain from using cell phones in the dining room 3. -
IN the MINORITY Holding on to Ethnic Identity in a Changing Beijing
IN THE MINORITY Holding on to Ethnic Identity in a Changing Beijing Follow us on WeChat Now Advertising Hotline 400 820 8428 城市漫步北京 英文版 6 月份 国内统一刊号: CN 11-5232/GO China Intercontinental Press ISSN 1672-8025 JUNE 2016 主管单位 :中华人民共和国国务院新闻办公室 Supervised by the State Council Information Office of the People's Republic of China 主办单位 :五洲传播出版社 地址 :北京市海淀区北三环中路31 号生产力大楼 B 座 602 邮编 100088 B-602 Shengchanli Building, No. 31 Beisanhuan Zhonglu, Haidian District, Beijing 100088, PRC http://www.cicc.org.cn 总编辑 Editor in Chief 慈爱民 Ci Aimin 期刊部负责人 Supervisor of Magazine Department 邓锦辉 Deng Jinhui 编辑 Editor 朱莉莉 Zhu Lili 发行 / 市场 Distribution / Marketing 黄静,李若琳 Huang Jing, Li Ruolin Editor-in-Chief Oscar Holland Food & Drink Editor Noelle Mateer Staff Reporter Dominique Wong National Arts Editor Andrew Chin Digital Content Editor Justine Lopez Designers Li Xiaoran, Iris Wang Staff Photographer Holly Li Contributors Mia Li, Zoey Zha, Virginia Werner, Jens Bakker, Emma Huang, Aelred Doyle, Dominic Ngai, Tongfei Zhang Urbanatomy Media Shanghai (Head office) 上海和舟广告有限公司 上海市蒙自路 169 号智造局 2 号楼 305-306 室 邮政编码 : 200023 Room 305-306, Building 2, No.169 Mengzi Lu, Shanghai 200023 电话 : 021-8023 2199 传真 : 021-8023 2190 (From February 13) Beijing 广告代理 : 上海和舟广告有限公司 北京市东城区东直门外大街 48 号东方银座 C 座 9G 邮政编码 : 100027 48 Dongzhimenwai Dajie Oriental Kenzo (Ginza Mall) Building C Room 9G, Dongcheng District, Beijing 100027 电话 : 010-8447 7002 传真 : 010-8447 6455 Guangzhou 上海和舟广告有限公司广州分公司 广州市越秀区麓苑路 42 号大院 2 号楼 610 房 邮政编码 : 510095 Room 610, No. 2 Building, Area 42, Lu Yuan Lu, Yuexiu District, -
The Tamarind Experience Our Asian Fine Dining Restaurant with Unique Depth and Complexity of Flavors
The Tamarind Experience our Asian fine dining restaurant with unique depth and complexity of flavors. Specify your preferred taste: very spicy; spicy; mild; or not spicy at all Vegetarian Options Available: Please note that all our Thai curries can be made meat free. Just let your server know and we will be happy to fulfill your request. Appetizers 1. MIANG KAM 190 - THB Assortment of fresh herbs and spices wrapped in wild betel leaves and topped with sweet tamarind sauce. 2. CRISPY SPRING ROLL 225 - THB Glass noodles, bean sprouts, mushroom, carrot served with sweet plum sauce. 3. KIMCHI TOFU 225 - THB Bean curd tofu topped with a special Korean pickle. 4.BACON ENOKI 210 - THB Enoki mushroom and asparagus wrapped in bacon and served with barbeque sauce. 5. POPIA SOD 230 - THB Fresh Vietnamese spring rolls stuffed with prawn, carrot, spring onion, cucumber served with mango salsa. 6. SATAY CHICKEN OR PORK 240 - THB Grilled marinated chicken or pork fillet skewer, served with peanut cream sauce and pickled cucumber dip. 7.LAAB GAI TOD 220 - THB Spicy and sour chicken ball resting on a bed of fresh iceberg lettuce. 8. PLA TUNA KHA ON 250 - THB Finely sliced seared tuna resting on young celery, tomatoes and sawtooth coriander served with a spicy chili lime and young galangal dip. 9. THOD MAN GOONG 240 - THB Deep-fried prawn cakes served with a Thai sweet chili sauce and Thai sweet plum sauce. 10. SATAY LILIT 250 - THB Barbequed Minced seafood satay’s presented on a lemon grass skewer and served with a sweet chili dip. -
Are There Picky Preschool Eaters in Japan?
Are there Picky Preschool Eaters in Japan? Janet Wojcicki ( [email protected] ) UCSF: University of California San Francisco https://orcid.org/0000-0002-3393-1368 Akiko Kawanami Chiba University: Chiba Daigaku Research article Keywords: Picky-eaters, Japan, toddlers, preschool DOI: https://doi.org/10.21203/rs.3.rs-297653/v1 License: This work is licensed under a Creative Commons Attribution 4.0 International License. Read Full License Page 1/9 Abstract Background: Picky eating or refusing certain foods (or food groups) and/or having strong likes and dislikes around food is common among preschool children in the United States. Japanese children under 5 years of age may have minimal amounts of picky eating due to the Japanese preschool programs that emphasize shared eating. Methods: In this study, we visited 8 hoikuen and yochiens (kindergardens) in Tokyo and Chiba prefectures. Interviews were conducted with managers, teachers and dietitians and observations were made of meal and snack times. Results: Japanese preschool/nursery meal times are structured and follow a speciƒc format of thanks, group seating and multiple plates/bowls of food, none of which are ƒnger foods. Conclusion: We conclude that the frequency of picky eating in the United States may be a culture bound syndrome, or a behavior/syndrome speciƒc to American and Western cultural norms. Plain English Summary Picky eating is viewed as a normal part of growing up in the United States. Many American toddlers and young children refuse certain foods or groups of foods. Picky eating is much less of a problem in Japan and in many Japanese preschools, children must follow certain mealtime rituals and eat food provided by the school. -
Din Tai Fung As a Global Shanghai Dumpling House Made in Taiwan Haiming Liu
Flexible Authenticity Din Tai Fung as a Global Shanghai Dumpling House Made in Taiwan Haiming Liu Haiming Liu, “Flexible Authenticity: Din Tai Fung as a Global known in Taiwan, Hong Kong, or mainland China. Chinese Shanghai Dumpling House Made in Taiwan,” Chinese America: food in America reflected the racial status of Chinese Ameri- History & Perspectives —The Journal of the Chinese Histori- cans. The Chinese restaurant business, like the laundry busi- cal Society of America (San Francisco: Chinese Historical Soci- ness, was a visible menial-service occupation for Chinese ety of America with UCLA Asian American Studies Center, 2011), immigrants and their descendants. 57–65. Ethnic food also reflects immigration history. After the 1965 immigration reform, new waves of Chinese immigrants arrived. Between 1965 and 1984, an estimated 419,373 Chi- CHANGES IN THE CHINESE AMERICAN nese entered the United States.5 Post-1965 Chinese immi- REstaURANT BUSINESS grants were far more diverse in their class and cultural back- grounds than the earlier immigrants had been. Many were n December 4, 2007, the Taiwan government spon- educated professionals, engineers, technicians, or exchange sored Din Tai Fung, a steamed dumpling house in students. Their arrival fostered a new, booming Chinese res- Taipei, to hold a gastronomic demonstration in Paris taurant business in America, especially in regions such as O 1 as a diplomatic event to promote its “soft power.” Though the San Gabriel Valley in Southern California and Queens in the cooking show was held by a pro-independence regime, New York, where Chinese populations concentrated. the restaurant actually featured Shanghai cuisine rather than Accordingly, food in Chinese restaurants in Amer- native Taiwanese food. -
The Rise of Mid-To-High End Chinese Restaurant Chains In
THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Voluntary - Public Date: 6/24/2010 GAIN Report Number: CH10809 China - Peoples Republic of Post: Shanghai ATO The Rise of Mid-to-High End Chinese Restaurant Chains in Shanghai Report Categories: Market Development Reports Approved By: Wayne Batwin Prepared By: Wesley Rentz and Freddie Xu Report Highlights: Shanghai is home to the largest restaurant industry in China. In 2009, sales were up 13 percent to 70 billion Rmb ($10.3 billion). There are currently 38,000 restaurants in Shanghai falling into four main categories – Chinese, Western, Fast Food, and Casual Dining. Within the past five years, restaurant chains have become a dominant player in every category. This trend is shaping the industry as consumers demand higher quality food and become more brand loyal. Upscale Chinese restaurant chains, with an average check $25 per person, constitute a growing niche within this sector. These restaurants cater to the emerging middle class of Chinese consumers and represent a potential entry-point for U.S. products into the Shanghai market, including beef, seafood, nuts, processed fruits, and wine. Table of Contents Executive Summary 3 Introduction 3 Section I. China & Shanghai Market Conditions 4 A. Economic Overview 4 B. The Emerging Middle and Upper Classes in China 5 C. Food Expenditures in China 6 D. Food Culture in Shanghai 7 Section II. Analysis of Restaurant Chains in Shanghai 9 A. An Analysis of Mid-to-High End Restaurant Chains 9 A.1 Industry Trends 10 B. -
Greater Tokyo Pass “SAKURA Campaign” Will Run from March 16
March 11, 2019 Greater Tokyo Pass Council “Greater Tokyo Pass” – Now Even More Convenient and Easier to Use! Greater Tokyo Pass “SAKURA Campaign” Will Run from March 16 (Sat.), 2019! ・Extension of the period of validity to five days for a limited time ・Start of advance sales from the day before the beginning of use all year The Greater Tokyo Pass Council, to which 63 railway and bus companies in Kanto have joined, will run the “SAKURA Campaign.” This campaign will see the period of validity of the “Greater Tokyo Pass” extended to five days for a limited time. This pass is a special ticket for foreign visitors to Japan. It gives users unlimited rides for three days on railways, streetcars and ordinary fixed-route buses in the permitted usage area. The reason for this is that many foreign travelers visit Japan during the cherry blossom season. Therefore, extending the period of validity of the “Greater Tokyo Pass” will allow users to visit even more tourist spots in the Kanto area with plenty of charms. Users will then be able to experience the charms and hospitality of Japan. We will extend the period of validity of a “Greater Tokyo Pass” purchased from March 16 (Sat.) to April 30 (Tue.), 2019 during the period of the “SAKURA Campaign” from three days to five days without changing its sales price. Currently, the “Greater Tokyo Pass” is sold only for use beginning on the same day. However, we will start advance sales from the day before the beginning of use all year from March 16 (Sat.), 2019 – the same day as the start of the “SAKURA Campaign.” With this, users will be able to fully utilize the number of days of the period of validity of the pass from the next day onward regardless of the time they make their purchase when arriving in Japan on flights in the afternoon or at night. -
IT EM of M Illburn and Short Hills, 1982 Is Published Every Thursday, by the to Close Two Schools As Soon As Possible and Chen
> The Inside Story SNOW HOLIDAY—A group of township youngsters enjoy BURGLARIES CONTINUE— Break-ins again plague the sledding in T a y lo r P ark d u r township after a lull in crim e following-the holiday season. One in ing an unexpected holiday. truder surprised a woman as she was talking on her telephone. Schools were^ closed here Fo r details see V a g e 3. Monday after a northeastern torm dumped about five in LENT BEGI NS—Obser C la s s ifie d ........... 14,15 ches of snow in the township vances of Shrove Tuesday Coming events.. ..........6 beginning Sunday afternoon. and Ash Wednesday will E d ito ria l............. ..........6 Roads were cleared by Tues mark the beginning of pre- M o v ie s ................. ........7 day and classes resumed. E a ste r a ctiv itie s in township O bituaries ......... 9 Fourteen minor traffic ac Ch ristian congregations. In Religion ..........9 cidents were recorded here form ation on se rvices and S o cia l................... ..........8 Sunday night and Monday pancake suppers will be S ports................... .12,13 m orning. found on Pages 8 and 9. ITEM OF MILLBURN AND SHORT HILLS v Thursday. Xafentsryie; F o u n d e d I HUB V 0l. 94 NO. 6 • > - • ■». ; . p ef < <>p\ .Sit |>w Y e a r b> M a it to t o u r I tout ^ Member. Audit Bureno of A'.imiluli' Serving the township for 95 years Court plans April hearing on South Mountain law suit The Board of Education and opponents to tion the suit lists as piauituts Raimie. -
Healthy & Delicious Konnyaku on Your Table
IA FOODS | Booth #49-12 Healthy & Delicious Konnyaku on Your Table What's special about konnyaku? How is the nutritional value of konnyaku What would you most like to tell people My vision for the future is to contribute to the advancement and stimulation of the This traditional and historical food was different from rice, bread, and noodles? overseas about konnyaku? local economy by expanding the market introduced to Japan from China together with Konnyaku is far healthier than carbohydrates. It’s a healthful ingredient, with low calories, low for konnyaku. To that end, I want us to Buddhism in the 8th century. It is made by However, it has a distinctive odor, so it is pre- carbs, and zero fat. I want people to know that it has be a company in which everyone comes gelatinizing glucomannan, the polysaccharide processed before cooking to remove odor and very wide potential, so you can arrange it into all together to challenge new food fields, found in konnyaku imo (root), and then setting bitterness. kinds of dishes and ingredients, for use in diverse achieving long-lasting it with an alkaline solution (calcium hydroxide). cuisine, not just Washoku. Per 100g Rice Udon Bread Konnyaku growth. I want to go on Konnyaku has long been called “spring Calories 168kcal 270kcal 264kcal 5kcal Please tell us about yourself. spreading delicious cleaning for the bowels” and is said to improve konnyaku to the and regulate the gut environment, aiding the Carb 36.8g 55.6g 44.3g 0.1g I took over the company from my father in 2011, world, and making excretion of waste. -
Sweet S Food &
FOOD & SWEET SOMAKASE OTSUMAMI AGEMONO GOHAN CHEF’S SELECTION OF YASAI NO OHITASHI KAKI FRY SANSHOU WAGYU BOWL – 8 COURSES Assorted marinated vegetables. NO KAORI – AUSTRALIA FRESH YUZU KOSHOU KURO TRUFFLE YAM NO FRIT TATAR SAUCE Grilled wagyu beef bowl Fried yam. Fried oysters with a yuzu citrus with Australian French tartar sauce and sansyou herb. black truffle. AJI-TAMA NO KUNSEI Flavoured boiled egg TORI NO KARAAGE TERIYAKI with smoked oil. CHICKEN BOWL BALSAMICO Grilled teriyaki chicken bowl. MAYONNAISE SHIN SHOUGA NO BUTA-BARA-MAKI Deep fried chicken with balsamic mayonnaise. KANI TO IKURA NO Grilled pork belly roll with TAKIKOMI GOHAN fresh ginger. TEMPURA 3-SYU SYOUGA TO YUZU GOMA DOFU – MORI – EBI, IKA, NO KAORI KANI, UNI, IKURA, SENGYO, TENTSUYU Clay pot steamed rice with YUZU NO KAORI NO NUBE TO TOMONI crab, salmon roe and ginger Deep fried prawn, squid, fish (for 4 persons). Sesame tofu with crab, sea urchin, yuzu citrus flavour. with nube tentsuyu sauce. SWEETS ZENSAI HITOKUCHI FILLET TONKATSU ANMITSU KUZUMOCHI HATCHO-MISO Sweet bean paste and kuzu COFFIN BAY KAKI – Deep fried pork with cake in a sweet sauce. LIME PONZU, hatcho miso. MANGO PASSION MATCHA NO FRUIT FUUMI SPICY AGEDASHI NAMERAKA PUDDING Coffin bay oysters with DOFU MOMIJI Creamy matcha flavour lime ponzu, mango OROSHI ZOE pudding. passion fruit flavour. Spicy sauteed fried tofu in broth. MATCHA TO KANI TO IKURA NO VANILLA, CHAWAN-MUSHI JOSPER SHIRATAMA Steamed egg pudding with NO DESERT crab and salmon roe. FOIE GRAS NO Matcha and vanilla ice cream with YUBA-MAKI – SAIKYOU-ZUKE shiratama ball.