Favorite Japanese Expressions Make an Origami Sumo Wrestler
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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 -
Prema Shanti Is Our Original Word, Combined Two Sanskrit Words, Means Prema Shanti "Heaven-Sent Love and Inner Peace"
IN ORIG dƌĂĚŝƟŽŶĂůĂƌůĞLJDŝƐŽdƌd ĂĚĚŝƟƟŽŶĂů ĂƌƌůĞLJ DDŝƐŽŽ dƌĂĚŝƟŽŶĂůZŝĐĞDŝƐŽdƌĂĚĚŝƟƟŽŶĂůů ZŝŝĐĞ DŝŝƐŽŽ EŽƚŽEĂƚƵƌĂů^ĞĂƐĂůƚEŽE ƚŽƚŽ EĂƚƚƵƌĂů ^ĞĂ ƐĂůůƚ Old and Knowing th to the wing the e New journey Revie ~ ~KƌŐĂŶŝĐKKƌŐĂĂŶŝŝĐ~ ~KƌŐĂŶŝĐKKƌŐĂĂŶŝŝĐ~ Prema Shanti is our original word, combined two Sanskrit words, means Prema Shanti "heaven-sent love and inner peace". プレマシャンティ Ⓡ Freshly Ɖacked͕ nonͲboiled. erƟĮed :^ Freshly Ɖacked͕ nonͲboiled. erƟĮed :^ From Noto Weninsula ƋuasiͲnaƟonal Wark. hnreĮned͕ dŚĞĂƵƚŚĞŶƟĐ:ĂƉĂŶĞƐĞƚƌĂĚŝƟŽŶĂůĨŽŽĚƐĨŽƌĨƵƚƵƌĞŐĞŶĞƌĂƟŽŶ Organic. >ighter Ňaǀor miso made of Organic. FullͲbodied and matured deeƉ Ňaǀor MineralͲrich͕ contains more than ϵϬ tyƉes of minerals in organically grown whole soybeans and barley miso made of organically grown whole sea water mineral balance. No chemicals added͕ DƵĐŚůŝŬĞƚƌĂĚŝƟŽŶĂů:ĂƉĂŶĞƐĞĐƵŝƐŝŶĞ͕:ĂƉĂŶĞƐĞƵƐĞĚƚŽůŝǀĞŽŶĞĐŽůŽŐŝĐĂůŽƌĚĞƌĂŶĚƐĞĂƐŽŶĂůŝƚLJ͘dŚĂŶŬƐĨŽƌ with Η<oũiΗ Miso starter͕barley malt͕ house soybeans and rice with Η<oũiΗ Miso starter͕ rice naturally moist. Made of beauƟful emerald green ĨĂƌŵĞƌƐ ĂŶĚ ĂƌƟƐĂŶƐ͕ WƌĞŵĂ ƐŚĂŶƟ ŝŶƚƌŽĚƵĐĞƐ ƚƌĂĚŝƟŽŶĂůůLJ ĂŶĚ ĂƵƚŚĞŶƟĐĂůůLJ ŵĂĚĞ ŝŶŐƌĞĚŝĞŶƚƐ ƚŽ ĐĂƌƌLJ ŽŶ deǀeloƉed with naturalͲhabitat yeasts͕ aged in malt͕ house deǀeloƉed with naturalͲhabitat NotoͲsea water͕ ƉuriĮed͕ reduced͕ and concentrated. ΗďĞĂƵƚLJŽĨƚƌĂĚŝƟŽŶĂů:ĂƉĂŶĞƐĞĨŽŽĚƐΗĂŶĚΗŐƌĂĐĞĨƵůŶĞƐƐŽĨ:ĂƉĂŶĞƐĞĨŽƵƌƐĞĂƐŽŶƐΗ͘ cedar kegs more than a year in the tradiƟonal yeasts͕ aged in cedar kegs more than a year in Follow and reƉlicate tradiƟonal salt making with indirectly methods carried by Marukawa family*1 for the tradiƟonal methods carried by Marukawa boiled with low temƉerature with the doubleͲboil Θ low 1ϬϬyers. n allͲƉurƉose miso͕ great for eǀery family*1 for 1ϬϬyers. n allͲƉurƉose miso͕ great temƉerate crystallinjaƟon method methods;Ɖatent day use. for winter Ɵme. ƉrotectedͿ. Ňaǀorful and gentle͕ smooth͕ mellow Ňaǀor. Criteria for Prema Shanti Selection Enhance natural Ňaǀor of any kind of dishes. 345g(pouch) - 6/case item:00100008 345g(pouch) - 6/case item:00100005 100g - 100/case item:00100015 1. -
Snehal Desai
East West Players and Japanese American Cultural & Community Center (JACCC) By Special Arrangement with Sing Out, Louise! Productions & ATA PRESENT BOOK BY Marc Acito, Jay Kuo, and Lorenzo Thione MUSIC AND LYRICS BY Jay Kuo STARRING George Takei Eymard Cabling, Cesar Cipriano, Janelle Dote, Jordan Goodsell, Ethan Le Phong, Sharline Liu, Natalie Holt MacDonald, Miyuki Miyagi, Glenn Shiroma, Chad Takeda, Elena Wang, Greg Watanabe, Scott Watanabe, and Grace Yoo. SCENIC DESIGN COSTUME DESIGN LIGHTING DESIGN SOUND DESIGN PROJECTION DESIGN PROPERTY DESIGN Se Hyun Halei Karyn Cricket S Adam Glenn Michael Oh Parker Lawrence Myers Flemming Baker FIGHT ALLEGIANCE ARATANI THEATRE PRODUCTION CHOREOGRAPHY PRODUCTION MANAGER PRODUCTION MANAGER STAGE MANAGER Cesar Cipriano Andy Lowe Bobby DeLuca Morgan Zupanski COMPANY MANAGER GENERAL MANAGER ARATANI THEATRE GENERAL MANAGER Jade Cagalawan Nora DeVeau-Rosen Carol Onaga PRESS REPRESENTATIVE MARKETING GRAPHIC DESIGN Davidson & Jim Royce, Nishita Doshi Choy Publicity Anticipation Marketing EXECUTIVE PRODUCER MUSIC DIRECTOR ORCHESTRATIONS AND CHOREOGRAPHER ARRANGEMENTS Alison M. Marc Rumi Lynne Shankel De La Cruz Macalintal Oyama DIRECTED BY Snehal Desai The original Broadway production of Allegiance opened on November 8th, 2015 at the Longacre Theatre in NYC and was produced by Sing Out, Louise! Productions and ATA with Mark Mugiishi/Hawaii HUI, Hunter Arnold, Ken Davenport, Elliott Masie, Sandi Moran, Mabuhay Productions, Barbara Freitag/Eric & Marsi Gardiner, Valiant Ventures, Wendy Gillespie, David Hiatt Kraft, Norm & Diane Blumenthal, M. Bradley Calobrace, Karen Tanz, Gregory Rae/Mike Karns in association with Jas Grewal, Peter Landin, and Ron Polson. World Premiere at the Old Globe Theater, San Diego, California. Barry Edelstein, Artistic Director; Michael G. -
277 Meadow Gold Drinks Bosc Pears
1 Offers Good May 12 to 18, 2021 www.ktasuperstores.com Frozen 7/8" Cut Beef Short Ribs 67 serving lb. suggestion 7 serving Meadow Gold Drinks suggestion Bosc Haleakala Dairy Iced Tea, POG or Passion Pears Orange Juice Quality 128 oz. Guaranteed 59 69 4ea. 1 lb. Corona Crumbled Portuguese Brand Sausage Quality Guaranteed Quality Guaranteed Hard Seltzer Spiked Sparkling Water or Refresca Premium Athenos Feta Cheese Gouvea’s or Purity Satsuma-Imo Potatoes 1916 Dried Mango Slices Spiked Refresher 12 cans 4 oz. 10 oz. Great steamed! Sweetened 1 lb. f 99 79 o $ 99 89 14 ea. 2 2 r 6 1 lb. 5 Regular or No Salt Added Fruit Flavors HOT COUPON DelMonte Quality Hawaiian Sun Good May 12 to 18, 2021 Tomato Sauce Jam or Jelly 8 oz. 10 oz. ¢ 77 67 ea. 2ea. SUPER COUPON Good May 12 to 18, 2021 BETA Angel Soft Bath Tissues Stay Home. Stay Safe. 12 double or Try KTA Delivery for 6 mega rolls White or Brown FREE DELIVERY Diamond G plus $10 OFF Calrose Rice 49 59 any order $100 or more. 15 lbs. 10ea. 7ea. Limited Time Oer: May 10 to 14, 2021 Automatically applied at checkout. Without cpn 10.99, Limit 3 per cpn. Without cpn 7.99, Limit 3 per cpn. delivery.ktasuperstores.com 22-50 120-40 Downtown, Hilo Puainako, Hilo Waimea Waikoloa Village Kailua-Kona Keauhou, Kona KTA Express, Kealakekua Mon-Sat 7am to 8pm, Sun 7am to 6pm 5:30am to 11pm 6am to 10pm 6am to 10pm 5am to 10pm 6am to 9pm 6am to 8pm 808-935-3751 808-959-9111 808-885-8866 808-883-1088 808-329-1677 808-322-2311 808-323-1916 Unless otherwise stated, we reserve the right to limit sale items to 5 units per customer. -
Childbearing in Japanese Society: Traditional Beliefs and Contemporary Practices
Childbearing in Japanese Society: Traditional Beliefs and Contemporary Practices by Gunnella Thorgeirsdottir A thesis submitted in partial fulfilment of the requirements for the degree of Doctor of Philosophy The University of Sheffield Faculty of Social Sciences School of East Asian Studies August 2014 ii iii iv Abstract In recent years there has been an oft-held assumption as to the decline of traditions as well as folk belief amidst the technological modern age. The current thesis seeks to bring to light the various rituals, traditions and beliefs surrounding pregnancy in Japanese society, arguing that, although changed, they are still very much alive and a large part of the pregnancy experience. Current perception and ideas were gathered through a series of in depth interviews with 31 Japanese females of varying ages and socio-cultural backgrounds. These current perceptions were then compared to and contrasted with historical data of a folkloristic nature, seeking to highlight developments and seek out continuities. This was done within the theoretical framework of the liminal nature of that which is betwixt and between as set forth by Victor Turner, as well as theories set forth by Mary Douglas and her ideas of the polluting element of the liminal. It quickly became obvious that the beliefs were still strong having though developed from a person-to- person communication and into a set of knowledge aquired by the mother largely from books, magazines and or offline. v vi Acknowledgements This thesis would never have been written had it not been for the endless assistance, patience and good will of a good number of people. -
Japanese Noodles
Vol. 32 No. 2 July 2018 Kikkoman’s quarterly intercultural forum for the exchange of ideas on food 4 THE JAPANESE TABLE CLOSE-UP JAPAN: Gyoza Pot Stickers — Japanese Noodles 5 JAPANESE STYLE: Udon Kanten by Ayao Okumura TASTY TRAVEL: Hakata Mizutaki There are a variety of noodles to be discovered in Japanese cuisine, — and each type has its own distinctive history and characteristics. 6 In this second installment in our series on the world of Japanese MORE ABOUT JAPANESE COOKING: noodles, Food Forum introduces udon wheat noodles. Avocado-Soy Milk Tofu Odamaki-mushi Savory Steamed Egg Custard with Udon — 8 KIKKOMAN TODAY: Kikkoman Panel Discussion: In Praise of Washoku Japanese Noodles Udon Previously we presented somen sauce eventually came to be made in the strong umami of its dashi, noodles, traditionally made by with a dashi broth of katsuobushi made of a complex blend of high hand-stretching. Udon noodles, by dried bonito flakes and soy sauce; quality kombu from Hokkaido contrast, are usually knife-cut. Like noodles dipped in this sauce and katsuobushi, along with somen, udon is made by kneading were called hiyamugi, and were other dried fish flakes such as wheat fl our with salted water into garnished with either chopped mackerel and mejika, a species a dough; this is then rolled out into green or long onion and a touch of of bonito. This combination of a sheet with a long wooden rolling ground mustard paste. kombu’s glutamic acid with the pin to a thickness of only three to The manner of eating hot inosinic acid element of the dried four millimeters, about 0.15 inch. -
MD-Document-5Ce3908b-F876-4D68
ABOUT KIYOSHI, JAPANESE RESTAURANT Kiyoshi,清 which is used in the main icon of the restaurant’s logo is known asきよし in Japanese. True to its name, Kiyoshi’s main focus is to provide a light and wholesome meal for customers. Kiyoshi prides itself on fresh ingredients prepared using an innovative, contemporary approach. The restaurant specialises in inaniwa udon, a type of udon made in the Inaniwa area of Inakawa machi, Akita prefecture. Other highlights of Kiyoshi include sashimi, sushi, nabemono (Japanese hotpot), donburi, sake, tsukemen, yakitori and affordably priced bento sets. 01 COLD INANIWA UDON CU-1 Kiyoshi Japanese Restaurant is one of the few Japanese restaurants in Singapore specialising in inaniwa udon, a type of udon made in the Inaniwa area of Inakawa machi, Akita prefecture. This cream coloured udon is hand-stretched and is slightly thinner than regular udon, yet thicker than sōmen, or hiyamugi noodles. The most important part of the making process is the repeated hand-kneading technique which helps it to achieve its thin, smooth and delicate, melt-in-your mouth texture. The production of Inaniwa udon requires meticulous selection of ingredients and human effort, so they cannot be made in large quantities. Inaniwa udon used to be a delicacy for the privileged, however thanks to modern production techniques, it can now be enjoyed by everyone. CU-1 Kiyoshi Combination Udon $38.80 CU-3 Gyu Onsen Udon $22.80 3 kinds of udon in a set Cold thin udon with sukiyaki beef, king oyster mushroom and softboiled egg CU-2 Tempura Zaru Udon $23.80 Cold thin udon with side of mixed CU-4 Ten Chirashi Udon $23.80 tempura Cold thin udon with deep fried scallop, mushroom, avocado & cherry tomato CU-2 CU-4 Additional $2 for soba or cha soba All images are for illustration purpose only. -
Catalogue 2017
Warabe Mura Wholefoods Hello, and welcome to Warabe Mura Wholefoods. We are a family owned mail order company situated in land locked Gifu Prefecture, central Japan. We are committed to offering what we consider to be the best and highest quality traditionally crafted whole foods available here. Foods that have been grown, whenever possible, organically and locally, processed as little as need be, with absolutely no artificial additives, colourings or flavourings used. Only natural occurring sweeteners such as brown rice and millet malts are used in the products we stock. All are sugar, dairy, egg, fish, fowl, and meat free. The natural personal care products are vegan. The house cleaners are environmentally friendly and all tissue & toilet papers are from recycled sources. We feel that to help heal the Earth and ourselves is enhanced by following a plant based diet, supporting sustainable organic agriculture, small farmers and producers of products that are Earth friendly and not manufactured at the expense of the environment, us or the creatures we share this world with. We specialise in Macrobiotic Whole Foods offering an extensive selection that includes shoyu, tamari, brown rice, umeboshi, miso as well as a wide variety of wild sea vegetables and Japanese pastas. We also offer a great range of imported organic whole foods such as dried fruit & nuts, pastas, sauces, fair trade teas & coffees, grains, flours and oils. Once a week we send out our seasonal organic vegetable box grown by dedicated organic farmers, and our delicious natural leavened breads, fresh out of the oven that day, are sent out twice a week. -
Chicken Leg Quarters 22 Lbs. 1579
1 Offers Good Oct. 28 to Nov. 4, 2020 www.ktasuperstores.com Frozen Chicken Leg 79 serving Quarters 22 lbs. 15ea. suggestion Frozen Boneless & Skinless Fries, Crinkles or Zesties Island Fresh Quality Guaranteed Tyson Chicken Ore-Ida Juicy Fuji Thighs 40 oz. Potato Sides Tomatoes Apples Frozen Make 97 32 oz. salsa! 79 4 39 89 1lb. Ox & Palm ea. lb. Concord Fresh Success 4 1 Caramel Apple Corned Beef Noodle Soup Creamy or Crunchy 11.5 oz. Maruchan Adam's 100% Natural Wraps 6.5 oz 99 Ramen Peanut 99 Cooks in 3 minutes! Butter 3 3 oz. 16 oz. 2 f Sutter Home HOT COUPON o$ 39 Good Oct. 28 to Nov. 4, 2020 Wine r ea. 6 2 3 3 liter box Canola or Vegetable White or Brown 99 Wesson Diamond G 15 Pure Oil Calrose Rice Stella 128 oz. Extra Fancy California 15 lbs. Artois Beer Casual 12 cans/bottles 99 Essential Everyday ea. 97 97 88 8 9 ea. Paper Napkins 250 ct.1 13ea. Without cpn 10.99, Limit 4 per cpn. Downtown, Hilo Puainako, Hilo Waimea Waikoloa Village Kailua-Kona Keauhou, Kona KTA Express Mon-Sat 7am to 8pm Kealakekua 23-200 Sun 7am to 6pm 5:30am to 10pm 6am to 10pm 6am to 10pm 5am to 10pm 6am to 9pm 6am to 8pm 808-935-3751 808-959-9111 808-885-8866 808-883-1088 808-329-1677 808-322-2311 808-323-1916 Unless otherwise stated, we reserve the right to limit sale items to 5 units per customer. Applicable beverage containers are subject to HI State Beverage fee and deposit. -
532-8623 Gardena Bowl Coffee Shop
2015 NISEI WEEK JAPANESE FESTIVAL ANNIVERSARY 7 5 TH ANNUAL JAPANESE FESTIVAL NISEI WEEK Pioneers, Community Service & Inspiration Award Honorees Event Schedules & Festival Map 2015 Queen Candidates Nisei Week Japanese Festival 1934 - 2015: “Let the Good Times Roll” 2014 Nisei Week Japanese Festival Queen Tori Angela Nishinaka-Leon CONTENTS NISEI WEEK FESTIVAL WELCOME FESTIVAL ACKNOWLEDGEMENTS AND INTRODUCTION 2015 Sponsors, Community Friends and Event Sponsors ... 42 Festival Greetings........................................... 10 2015 Nebuta Sponsors ..................................... 50 Grand Marshal: Roy Yamaguchi ............................. 16 2014 Queen’s Treasure Chest ............................... 67 Parade Marshal: Kenny Endo................................ 17 Supporters Ad Index....................................... 104 Pioneers: Richard Fukuhara, Toshio Handa, Kay Inose, 2015 Nisei Week Foundation Board, Madame Matsumae III, George Nagata, David Yanai ........ 24 Committees, and Volunteers............................... 105 Inspiration Award: Dick Sakahara, Michie Sujishi ............ 30 Community Service Awards: East San Gabriel Valley Japanese Community Center, Evening Optimist Club of Gardena, Japanese Restaurant Association of America, Orange County Nikkei Coordinating Council, Pasadena Japanese Cultural Institute, San Fernando Valley Japanese American Community Center, Venice Japanese Community Center, West Los Angeles Japanese American Citizens League ........................ 36 CALENDAR OF EVENTS & FEATURES 2015 -
Transformation of Japanese American Community Through the Early Redevelopment Projects
Miya Suga(p237) 6/2 04.9.6 3:24 PM ページ 237 The Japanese Journal of American Studies, No. 15 (2004) Little Tokyo Reconsidered: Transformation of Japanese American Community through the Early Redevelopment Projects Miya SHICHINOHE SUGA* INTRODUCTION In the early 1960s, Little Tokyo, one of the oldest Japanese American communities in the mainland U.S., showed serious signs of decay. Many of the buildings in Little Tokyo were built at the turn of the century and devastated during the Second World War. In 1969, 32.6 percent of the total 138 buildings were categorized as “deficient/rehabilitation ques- tionable” and 43.5 percent as “structurally substandard.”1 Among 600 to 622 individuals and 41 families living there in 1969, those who were 62 or older composed more than 30 percent of the total population.2 Faced with the expansion of the City Hall nearby, this area was about to lose its function as a viable “ethnic community.” At this point, the people of Little Tokyo started to advocate its redevelopment and the Community Redevelopment Agency of the City of Los Angeles (CRA) decided to launch the Little Tokyo Redevelopment project in 1970.3 Thus far, transformation of Japanese American ethnicity in the domes- tic context has attracted wide scholarly attention. On the resilience of the Japanese American “ethnic community,” Fugita and O’Brien stress the significance of “a formal organizational base—a critical factor in the preservation of ethnic community life as individuals have moved from Copyright © 2004 Miya Shichinohe Suga. All rights reserved. This work may be used, with this notice included, for noncommercial purposes. -
Japanese American Community Redevelopment in Postwar Los Angeles and South Bay
California State University, San Bernardino CSUSB ScholarWorks Electronic Theses, Projects, and Dissertations Office of aduateGr Studies 6-2017 FESTIVALS, SPORT, AND FOOD: JAPANESE AMERICAN COMMUNITY REDEVELOPMENT IN POSTWAR LOS ANGELES AND SOUTH BAY Heather Kaori Garrett California State University - San Bernardino Follow this and additional works at: https://scholarworks.lib.csusb.edu/etd Part of the Asian American Studies Commons, Cultural History Commons, Ethnic Studies Commons, Food Studies Commons, Leisure Studies Commons, and the Social History Commons Recommended Citation Garrett, Heather Kaori, "FESTIVALS, SPORT, AND FOOD: JAPANESE AMERICAN COMMUNITY REDEVELOPMENT IN POSTWAR LOS ANGELES AND SOUTH BAY" (2017). Electronic Theses, Projects, and Dissertations. 477. https://scholarworks.lib.csusb.edu/etd/477 This Thesis is brought to you for free and open access by the Office of aduateGr Studies at CSUSB ScholarWorks. It has been accepted for inclusion in Electronic Theses, Projects, and Dissertations by an authorized administrator of CSUSB ScholarWorks. For more information, please contact [email protected]. FESTIVALS, SPORT, AND FOOD: JAPANESE AMERICAN COMMUNITY REDEVELOPMENT IN POSTWAR LOS ANGELES AND SOUTH BAY A Thesis Presented to the Faculty of California State University, San Bernardino In Partial Fulfillment of the Requirements for the Degree Master of Arts in Social Sciences and Globalization by Heather Kaori Garrett June 2017 FESTIVALS, SPORT, AND FOOD: JAPANESE AMERICAN COMMUNITY REDEVELOPMENT IN POSTWAR LOS ANGELES AND SOUTH BAY A Thesis Presented to the Faculty of California State University, San Bernardino by Heather Kaori Garrett June 2017 Approved by: Cherstin M. Lyon, Committee Chair, History Arthur A. Hansen, Committee Member Ryan W. Keating, Committee Member © 2017 Heather Kaori Garrett ABSTRACT This study fills a critical gap in research on the immediate postwar history of Japanese American community culture in Los Angeles and South Bay.