ビール Beer 日本酒・焼酎 Sake,Shochu サワー、カシス他
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Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
Traditional Fermented Food and Beverages for Improved Livelihoods Traditional the Diversification Booklets Are Not Intended to Be Technical ‘How to Do It’ Guidelines
ISSN 1810-0775 Traditional ferme nted food and beve rages for imp roved livelihoods )$2'LYHUVLÀFDWLRQERRNOHW Diversification booklet number 21 al fe Tradition rmented be food and verages for improved livelihoods Elaine Marshall and Danilo Mejia Rural Infrastructure and Agro-Industries Division Food and Agriculture Organization of the United Nations Rome 2011 The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views of FAO. ISBN 978-92-5-107074-1 All rights reserved. FAO encourages reproduction and dissemination of material in this information product. Non-commercial uses will be authorized free of charge, upon request. Reproduction for resale or other commercial purposes, including educational purposes, may incur fees. Applications for permission to reproduce or disseminate FAO copyright materials, and all queries concerning rights and licences, should be addressed by e-mail to [email protected] or to the Chief, Publishing Policy and Support Branch, Office of Knowledge Exchange, Research and Extension, FAO, Viale delle Terme di Caracalla, 00153 Rome, Italy. -
Organic Product List (PDF)
MUSO Certified Organic Product Information As of March 2015, all the certified organic products below have been approved in accordance with the requirements of USDA National Organic Program (NOP), European Union (EC), and/or Japanese Agricultural Standards (JAS). Some products are available with Organic Equivalency Agreements between JAS and EC / NOP. JAS : Non-Equivalent to EC nor NOP JAS (EC) : Equivalent to EC JAS (NOP) : Equivalent to NOP JAS (EC/NOP) : Equivalent to EC and NOP SHOYU (Soy sauce) PRODUCT EC NOP JAS SHOYU EC NOP - "YAMAKI NAMA" SHOYU (UNPASTEURIZED SHOYU) EC NOP - GENUINE TAMARI EC NOP - MISO (Soybean paste) PRODUCT EC NOP JAS HATCHO MISO EC NOP - MUGI MISO EC NOP - UNPASTEURIZED MUGI MISO EC NOP - UNPASTEURIZED MUGI MISO "YAMAKI BRAND“ EC NOP - GENMAI MISO EC NOP - UNPASTEURIZED GENMAI MISO EC NOP - UNPASTEURIZED GENMAI MISO "YAMAKI BRAND“ EC NOP - SHIRO MISO EC NOP - OTHER SEASONINGS PRODUCT EC NOP JAS BROWN RICE VINEGAR EC NOP - RICE VINEGAR EC NOP - "SUSHI" VINEGAR EC NOP - "SYURIN" MIRIN (made from sweet rice) - - JAS (NOP) JAPANESE TEAS PRODUCT EC NOP JAS KUKICHA - NOP JAS (EC) KUKICHA POWDER - - JAS (EC/NOP) SENCHA - - JAS (EC/NOP) SENCHA POWDER - - JAS (EC/NOP) PREMIUM SENCHA - - JAS (EC/NOP) GREEN TEA ULTRA FINE POWDER - - JAS (EC/NOP) HOJICHA - - JAS (EC/NOP) HOJICHA POWDER - - JAS (EC/NOP) GENMAICHA - - JAS (EC/NOP) GENMAICHA POWDER - - JAS (EC/NOP) KUKICHA WITH 20% HOJICHA BLEND - - JAS (EC/NOP) MATCHA - - JAS (EC/NOP) BANCHA (Unroasted, Green Bancha Flake) - - JAS (EC/NOP) MUGI CHA-GROUND (ROASTED BARLEY -
Cocktails Beer
COCKTAILS THE DRAGON 9 Thai chile infused saké, guava, hibiscus, lime TAMARIND OLD FASHIONED 12 Rye whiskey, tamarind honey, bitters BEER PACIFIC LOTUS 9 Tequila, Thai chile infused saké, triple sec, crème de DRAFT violette, lime SAPPORO 5 Japan’s Original Beer PISCO BEE 12 PiscoLogia, demerara, Benedictine, mole bitters, CULMINATION CUSTOM BREW 7 shiso, lime, lemon, coriander Oregon RED LETTER DAY 9 RUSE IPA 6 Bourbon, hibiscus, lemon, Oregon lavender bitters ROTATING TAP RP GIN HENSON 10 Gin, muddled basil & cucumber, ginger, lemon BOTTLES & CANS MONONOKE MULE 10 ASAHI 8 Vodka, lemongrass, ginger, 24 oz can, Japan lime, turmeric, mint, rosewater, ginger beer, Angostura bitters ELEMENTAL DRY 5 Apple Cider 12 oz can KŌCHI CORPSE REVIVER 13 Washington Del Maguey Vida mescal, Dolin blanc, Luxardo, Yamayuzu saké, Herbsaint HITACHINO NEST 10 White Ale 11.2 oz btl Japan ISSHIKI TIKI 14 Pineapple, Mt. Gay rum, Hamilton Black rum, lime, HAPPY MOUNTAIN 6 Yellow Chartreuse, falernum, LAVENDER WHITE Cappelletti, coconut water, Kombucha 12 oz btl Giffard Banane du Bresil Oregon FRUITY EARTHY Cabin in the Snow 12 Seven Spearsmen 10 | 45 { 720ml Yuki No Bosha 55% polish Shichi Hon Yari 60% polish Junmai Ginjo Junmai Soul of Summer 12 | 60 { 720ml Black Bull 13 | 65 { 720ml Joto Junmai Ginjo 55% polish Kuroushi Omachi 50% polish Junmai Ginjo Pride of Kanto 14 | 70 { 720ml Ippin Junmai Daiginjo 50% polish God of Water 11 | 55 { 720ml SHOCHU Suijin Junmai 75% polish Liquid Gold Watari Bune Junmai 170 { 720ml Bride of the Fox 12 | 65 { 720ml Daiginjo 35% polish Kanbara Junmai 50% polish A distilled drink native to Japan, Brewed from rice, water, Ginjo Shochu is made with barley, koji, and yeast, saké shows ROBUST Everlasting Roots 10 | 55 { 900ml sweet potato, sugarcane, or rice, Yamada Shoten 55% polish creating a spirit that contains an amazing level of depth. -
Mitigation of Inhibitory Effect for Α-Amylase and Α- Glucosidase by Green Tea with Food Additives, Oolong Tea, and Black Tea
European Journal of Advanced Research in Biological and Life Sciences Vol. 8 No. 1, 2020 ISSN 2056-5984 MITIGATION OF INHIBITORY EFFECT FOR Α-AMYLASE AND Α- GLUCOSIDASE BY GREEN TEA WITH FOOD ADDITIVES, OOLONG TEA, AND BLACK TEA Myong Jung College of Future Multidisciplinary Studies, Tongmyong University, Busan 48520 KOREA ABSTRACT The purpose of present study was to investigate the effects of extracts of green tea and additives, oolong tea, and black tea on α-amylase and α-glucosidase activities in vitro. As part of the characterisation of such foods, inhibition of alpha (α)-amylase and α-glucosidase are used to assess components for their potential ability to modify the post-prandial glycaemic response. The results of the both enzyme inhibition activity were found in a concentration and extraction time-dependent. The values for oolong (wūlóngchá) with 2.5 min/50 ml and 5.0 min/50 ml were 39.5% and 64.3% on 1.5 g/100 ml, respectively, as compared with acarbose as positive control compound. The values for black tea with 2.5 min/50 ml and 5.0 min/50 ml were 63.2% and 84.9% on 1.5 g/100 ml, respectively. The IC50 for α-amylase of green tea ranged from 44.9 to 79.1 ug/ml. Among analyzed extracts, green tea + honey was the lowest α-amylase inhibition activity (IC50 was 404.5 ug/ml on 2.5 min. and IC50 was 204.0 ug/ml on 5.0 min.). The IC50 for α-glucosidase of green tea ranged from 117.9 to 125.9 ug/ml. -
Organic Products
2021.2.2 Organic Products Category Product Name Soy Sauce ORGANIC SHOYU Soy Sauce with Wheat and Soybeans ORGANIC TAMARI Gluten-Free Soy Sauce ORGANIC YUZU PONZU Citrus-Based Soy Sauce Seasoning ORGANIC SMOKED SHOYU SOY SAUCE ORGANIC SMOKED TAMARI SOY SAUCE ORGANIC SALT REDUCED SHOYU ORGANC WHITE SHOYU SOY SAUCE Miso ORGANIC BROWN RICE MISO (Red / White) - UNPASTEURIZED ORGANIC RICE MISO - SALT REDUCED - UNPASTEURIZED ORGANIC BARLEY MISO - UNPASTEURIZED ORGANIC HATCHO MISO Soybean Miso ORGANIC SWEET WHITE MISO ORGANIC YUZU MISO ORGANIC AWASE MISO (Barley and Brown Rice Koji) ORGANIC SOYBEAN-FREE MISO (Chickpea / Lentil / Rice-Only / Spicy) ORGANIC TANSHOKU MISO ORGANIC AKADASHI MISO ORGANIC MISO SOUP (Powder / Cube / Paste / Bottle) ORGANIC BROWN RICE KOJI ORGANIC MISO POWDER ORGANIC UMAMI POWDER Miso Powder (Red / White / Barley / With Wasabi) Tea ORGANIC SENCHA Green Tea (Leaf Cut / Teabag) ORGANIC KUKICHA Roasted Twig Tea (Leaf Cut / Teabag) ORGANIC HOJICHA Roasted Tea (Leaf Cut / Teabag) ORGANIC BANCHA (Leaf Cut / Teabag) ORGANIC GENMAICHA (Leaf Cut / Teabag) Green Tea with Roasted Brown Rice ORGANIC GENMAICHA with KUKICHA (Leaf Cut / Teabag) Roasted Twig Tea with Roasted Brown Rice ORGANIC GENMAICHA with MATCHA (Leaf Cut / Teabag) ORGANIC SENCHA with GINGER / MINT / MATCHA (Leaf Cut / Teabag) ORGANIC MATCHA Green Tea Powder ORGANIC GYOKURO Green Tea ORGANIC MULBERRY TEA (100% / 80% with Matcha / 50% with Matcha / Teabag) Noodles ORGANIC SOBA (80% / 100% Buckwheat) ORGANIC BROWN RICE UDON ORGANIC UDON Wheat Noodles ORGANIC RAMEN ORGANIC -
Korean Heritage
K O R E A N Summer 2014 | Vol. 7 No. 4 HERITAGE WINTER 2014 Vol. 7 No. 4 Vol. ISSN 2005-0151 KOREAN 2 | 1 HERITAGE Quarterly Magazine of the Cultural Heritage Administration KOREAN HERITAGE WINTER 2014 Cover Black symbolizes winter. The symbolism KOREAN originates from the traditional “five directional HERITAGE winter 2014 | Vol 7 No.4 colors” based on the ancient Chinse thought of wusing or ohaeng in Korean. Tha five col- ors were associated with seasons and other phenomena in nature including the fate of hu- mans. The cover design features a traditional Korean musical instrument, gayageum. For more stories on this, see page 32. KOREAN HERITAGE is also available on the website (http://English.cha.go.kr) and smart devices. 2 | 3 KOREAN HERITAGE CHA News Vignettes A Korean Folk Game Korea’s Community Band Music Inscribed on the UNESCO List Yut nori, a Fortune-telling Game for All Yut nori is a traditional board game played with four wooden sticks, transmitted from The colorful, infectiously joyous rustic performing art Nongak, a highlight of Korean the Three Kingdoms Period. The board game usually takes place between two individuals countryside festivals and celebrations since the 1900s, has successfully entered the and also between two or three teams. Yut games are played customarily from during the UNESCO Representative List of Intangible Cultural Heritage of Humanity. The season of celebrations ushering in the new year, between New Year’s Day and Daeboreum inscription was made at the 9th Intergovernmental Committee for the Safeguarding of on the fifteenth day of the first lunar month. -
Mitoku-Catalogue-2018.Pdf
For 50 years, Mitoku has been the pioneering exporter of traditional Japanese foods. Mitoku Company, Ltd. is celebrating its 50th anniversary in 2019. Mitoku started in 1969, when Mr. Michio Kushi, leader of the international macrobiotic movement, was searching for premium quality natural and traditional foods to distribute in the United States. He was introduced to Mr. Akiyoshi Kazama, the founder of Mitoku who became the one to supply what Kushi was after. Since then, Mitoku’s purpose has been to introduce to the West the highest quality foods with the authentic taste of traditional Japan. We searched throughout Japan and formed relationships with producers who are loyal to the traditional Japanese taste, ingredients and production methods, and we have delivered those authentic Japanese foods to customers around the world. Ishoku Dogen ( 医食同源 ) is a profound Japanese saying that means “Food is Medicine” or “Food is the Key to Health”. With the mind of Food is Medicine, we believe that the diet which developed in Japan over centuries past can make a great contribution to the Western world in its search for foods that are not only wholesome, nutritious and health-promoting, but also delicious, attractive and satisfying. After 50 years in this sector, Mitoku’s ethical role as a company has grown. Toyofumi Yoshida, President of Mitoku, says, “we have entered a new age, one in which we must tackle environmental problems on a global scale. The food industry, of which we are a part, is intimately connected with both humankind and the natural environment. I feel this is the time we must strive to ensure our food is safe and secure, not least for the peace of mind of our customers, but also to contribute to health and to food education. -
Japanese Hits All the Trend Notes
ARTICLE Japanese Hits All the Trend Notes Intriguing ponzu, miso, and other Japanese flavors are finding their way on to more and more menus. Learn how the trend can work in your operation. Japanese Translations There’s more to Japanese food than sushi and ramen. In fact, there are many other Japanese specialties, ingredients, and flavors that can serve as inspiration for mainstream menus. In fact, Japanese food and beverages speak to many current trends, including simplicity, perceived healthiness, flavor principles such as umami, and artisanal production methods including pickling and fermentation. Katsu, or cutlet in translation, refers to a thin piece of chicken or pork that’s been pounded, dredged and breaded (usually with panko crumbs), and fried. Deliciously light and crispy, it’s often served with a thick, sweet, and savory tonkatsu sauce. Katsu in a sandwich is a natural extension of the ever-popular fried or spicy chicken sandwich trend. Miso is made from fermented soybeans—or sometimes rice, barley, or other grains—and can range from light, sweet white, or yellow miso to deeply umami red miso. In addition to its uses as a broth for miso soup or ramen noodles, it is often used as a rub for salmon, vegetables (such as eggplant), and other proteins, or in a dressing or sauce. Bento boxes are compartmentalized bamboo or lacquered trays used to serve several different food items, such as different kinds of sushi or a set-menu lunch. With a retro appeal that calls to mind old-fashioned TV dinner trays or lunch boxes, a bento can be used as a nifty presentation device for a variety of small plates or menu-item components. -
JE ME RESOUVIENDRAI David Szanto
DaviD Szanto Je me resouviendrai 52 cocktails of Québec Je me resouviendrai Je me resouviendrai 52 cocktails of Québec david szanto ÉDITIONS FRiGo © David Szanto 2010 for Joey Lamen— Éditions Frigo a stirring shaker, 4407 boul. St-Laurent #2 straight up. Montréal (QC) H2W 1Z8 Canada Tel: 514-312-8278 All rights reserved. No reproduction of this work, in whole or in part, is permitted without written authorization. Although this book celebrates and recommends the consumption of alcoholic cocktails, drinking liquor is not always the right choice for all people. Be smart, and when drinking, enjoy your cocktails in moderate moderation. cataloguing in publication data TK Preface Many years ago, my sister, Elisabeth, left Montréal to go study math and philosophy at university in Boston. On a visit home, she told us a joke she had heard, which appropriately enough merged the two subjects in which she was then immersed. It went something like this: René Descartes walks into a bar. The bartender looks up at him and asks, “the usual, René?” The philosopher ponders the question for a moment, then announces, “I think not,” and promptly disappears. I was thoroughly frustrated, at age fifteen, by this joke, never having encountered Descartes’ famous statement, cogito ergo sum, linking thought with being, and underpinning the scholary humour my sister had started to appreciate. But I was also frus- trated, and scared, by the emerging distance between Elisabeth and me that the joke reinforced. She had gone back to the city where we had both been born (though lived only briefly), per- haps refinding a more comfortable sense of belonging there, and leaving me alone to develop an anglo-montréalais identity of my own. -
Preference Mapping of Thai Consumers for Commercial Green Tea with Roasted Brown Rice
Kasetsart J. (Nat. Sci.) 44 : 652 - 663 (2010) Preference Mapping of Thai Consumers for Commercial Green Tea with Roasted Brown Rice Varaporn Vittayaporn1, Penkwan Chompreeda1, 2*, Vichai Haruthaithanasan1 and Hathairat Rimkeeree1 ABSTRACT The objectives of this study were to investigate: 1) sensory characteristics; 2) consumer acceptability of commercial green tea with roasted brown rice (genmaicha) available in Bangkok, Thailand; and 3) relationships between sensory attributes and consumer acceptance using preference mapping. The seven tea samples used in this study consisted of three brands of dried leaf tea (D) and four brands of infusion tea (I). The sensory descriptive analysis was conducted by eight trained panelists from the Kasetsart University Sensory and Consumer Research Unit (KUSCR). The panel identified 18 sensory attributes. The aroma and flavor intensities of green and seaweed attributes tended to be lower for infusion tea compared to dried leaf tea samples. However, the intensity of dry aroma tended to be higher for infusion tea than for the dried leaf tea samples. The results from principal component analysis (PCA) of descriptive data demonstrated that two principal components (PCs) could explain 87.31% of the variation. The samples were classified into three groups: 1) three brands of dry leaf tea; 2) three brands of infusion tea; and 3) one brand of infusion tea (I-B) with the latter containing stronger roast characteristics than the others. For the acceptability test, tea samples were also evaluated by 200 target consumers. The results of preference mapping identified attributes into 2 PCs, with PC1 being the aroma and flavor of green tea that could describe 66.80% of the variation and PC2 was the taste and aftertaste of tea that explained 17.10% of the variation. -
Nihonshudo= Sake's Sweet Spectrum
Sake Sake is a Japanese rice wine made by fermenting rice that has been polished to remove the bran. Types and Grades of Japanese Sake The classification is based on how much you polish rice and whether distilled alcohol is added or not. As you see from a table, the less the rice is polished, the higher the grade of sake. If the rice polishing rate is 50% or lower, the Sake is called Dai-ginjo. If it is 60% or lower, then the Sake is classified as Ginjo. If it is 70% or lower, then it is called Honjozo. Another thing you should know about the classification is whether distilled alcohol has been added to Sake or not. If no distilled alcohol is added, it is called Junmai, which means pure rice. If you find Junmai as a prefix to grade of sake, it shows that no alcohol was added to the sake, like Junmai Daiginjo and Junmai Ginjo. Junmai Honjozo is called simply: Junmai. After fermentation, Higher Polishing distilled Alcohol is Translation grade rate Not Added or added "Dai-ginjo" 50% or Junmai means ultra- Dai-Gingo less Dai-gingo super premium "Ginjo" Junmai Ginjo means super Ginjo 60% or premium less "Tokubetsu" Tokubetsu Tokubetsu means Honjozo Junmai special. 70% or Honjozo Junmai premium less Futsu-shu “Futsuu” Lower >70% (Regular means grade sake) regular Nihonshudo= Sake's sweet spectrum The range starts from usually -10 to +15 (+3 is middle) however theorically unlimited The lower the number is, the sweeter taste goes. Sake -10 +3 +15 Nihonshudo ├─────────┼─────────┤ SWEET MIDDLE DRY Kizakura Kyono Tokuri Junmai Kinpaku (Kyoto) 180ml $18 Nihonshudo +1 Polishing ratio 70% Alcohol 14% Aromatic, mellow, light, semi dry Junmai sake with real gold flakes in a cute Tokuri shaped bottle.